Aubergine couscous salad

This summer I rediscovered once again my obsession with aubergines. Spending almost a month in Greece, the one thing that I consumed every single day was and honestly I never got tired of it. When I came back home I still found myself craving and wanting to have it on a day to day basis. Inspired from my trip to Morocco this year, especially the traditional spice mixture from its cuisine, I created this simple and quick cous cous with aubergine. As most of my recipes it takes almost no time to make, it tastes delicious and you can eat it on its is own or serve it as a side to your main dish. The best thing about it is that it’s budget friendly and you most probably have most of the ingredients in your pantry.

Ingredients:

1/2 cup of cous cous

1 large or 2 medium sized Aubergines

Feta cheese(optional)

One bunch of mint leafs

1 lemon

1 tsp. Cumin

1tsp. Paprika

1/2 tsp. Cinnamon

1/4 cup – walnuts

Olive oil

What to do?

1. Cut the aubergines into round circles and place them on a baking sheet

2. Salt them and let them sit for 15min. – in this way you dry out the moisture and make them taste less bitter

3. After the time has passed brush them with olive oil and place in the 180 preheated oven until ready( 20-25min.)

4. In the meantime mix the half a cup of cous cous with a 1tsp. Olive oil, the zest of one lemon and a few fresh mint leafs

5. Pour hot water over the cous cous mixture and let it sit for around 5 min. or until all the water is absorbed

6. Fluff the cous cous with a fork

7. When your aubergines are already baked, chop them into small pieces and add them to the cous cous

8. Season with your remaining spices, chopped mint leafs, juice of one lemon and generous amount of olive oil

9. Roughly chop the walnuts and add them on top

There you have it! A simple and delicious weekly dinner or lunch idea! Hope you enjoy it!

5 – Minute Chickpea pancakes with avocado basil cream

We all have those days where we want to cook something special for ourselves or our friends and family but don’t have that much time on our hands. One of my favorite bloggers Deliciously Ella inspired me to develop a quick and easy recipe that will definitely wow the crowd. Continue reading “5 – Minute Chickpea pancakes with avocado basil cream”

Carrot and orange soup

Whether you are aware or not, two weeks ago I came back from my Moroccan adventure. Despite the many sights we visited, we also managed to try all kinds of traditional dishes. One soup in particular got my taste buds going mad! We had it served in a beautiful restaurant in the medina in Marrakech and I can still taste the deliciousness of this bowl of soup whenever I think about it. This particular soup was made with pumpkin and orange. At first it sounded like a rather strange combination since it was made with pumpkin and orange, but after taking my first bite, I kept craving more and more. Even after coming back to Sofia, I still wanted to have the lovely soup, so I decided to put my own spin to it and recreate my own version. Because it’s not really pumpkin season, I used carrots and it tasted even better. Even if you are not a fan of soups in general, I can guarantee you that you will most certainly adore this one.

Ingredients:

10 medium sized carrots

1 onion

1 clove garlic

1 tsp thyme

1 orange (zest+juice)

What to do?

1. You start by putting your finely chopped onion into the pot and sweat it off

2. When onion is softened, add the minced garlic

3. Add the thyme and chopped carrots to the pot

4. Cover with water and let it simmer until your carrots are soft enough

5. Either use a hand mixer or just put everything in your blender and pulse until it is all well-mixed

6. Move back to the pot and add the juice and zest of your orange, salt and pepper

Voilá! That was is it. I personally also like to top it off with some roasted pumpkin seeds for some extra crunch. As you can see the soup literally requires a few basic ingredients, but tastes magnificently.

Vegan falafel salad

One of my favorite cuisines is the well-known Arabic oriental. The first dish that made me fall in love with this enriched world of flavors was a portion of falafels. Traditionally falafels are made from chickpeas and spices, and then rolled into small balls and deep fried until crisp and golden on the outside, and soft and creamy on the inside. This balance of textures makes the dish so enjoyable for many people. As I’ve mentioned before, I try to follow a healthy diet, which doesn’t include fried food. That’s why I challenged myself to make this fatty indulging dish into something as delicious, but better for my body and health. I came up with the idea, instead of frying the falafels to bake them and surprisingly they turned out tasting amazing. Complimented by some leafy greens and my special garlic tahini sauce, this falafel salad is bursting with fresh bright flavors from the cilantro and greens. It still makes a hefty hearty meal due to the protein rich chickpeas and fatty tahini dressing. Another great thing about baking falafels is that they can stay in the fridge for up to 5 days. Even if you are not a big salad lover, you can still have them on their own or serve them in some pita bread. Trust me after trying this recipe you will want to have this falafel salad for breakfast, lunch and dinner.

Ingredients:

Can of chickpeas

2 garlic cloves

1/2 onion

1tsp. Cumin

1tsp paprika

1/2 tsp spicy paprika

1/2 cinnamon

1/2 lemon

1 tbsp. Flour

1 tsp baking powder

1 cup of Parsley

For the garlic tahini dressing:

1/2 lemon

2tsp tahini

1 garlic clove(minced)

salt and pepper

1/2 tsp honey

What to do?:

  1. In a food processor blend the onion, garlic and parsley
  2. Add the spices and mix until nicely blended
  3. Pour the thick mixture in a large bowl
  4. Put the chickpeas in the food processor and blitz
  5. Add the chickpeas to the spice mixture and stir until combined
  6. Add a table spoon of flour
  7. Form small thick patties and place on the baking your generously oiled baking thin, so they don’t stick
  8. Place in the oven for 30minutes in total
  9. After 15-20 minutes turn the patties over and put back in the oven for another 10 minutes
  10. Meanwhile make the sauce, combine tahini, lemon juice, garlic and cumin in a glass and stir
  11. To loosen up the dressing gradually add water
  12. When your falafels look golden brown, take them out of the oven and let them cool for 5 minutes
  13. Lastly plate everything and serve

There you have it! Your healthy version of the traditional falafel recipe. To make the salad taste even better I added also some hummus and chopped tomatoes.

* If you want crispier outside here are my tips:

  • Make small thick patties
  • Refrigerate the mixture before forming into patties
  • Oil the baking pan
  • Let the falafels cool slightly before serving

Morning Inspiration: Healthy and easy breakfast ideas

The only thing that motivates me to wake up every morning and leave my cozy warm bed is breakfast. Without it, my whole day feels incomplete. I just don’t get people, who skip breakfast just because they don’t feel hungry or don’t have enough time. Breakfast is not only my personally most adored meal, but it also fuels your body with energy for starting the day. Continue reading “Morning Inspiration: Healthy and easy breakfast ideas”

Vegan ginger cake

Every year right before Christmas our school organizes a special food bazaar , where students can sell their own homemade dishes. As you probably already have noticed I love cooking and that’s why I was one of the first students, who signed up. I wanted to make something that uses natural ingredients and will prove my classmates that healthy food can also taste good. So that’s how came up with this easy ginger cake recipe, which uses just a few ingredients , but is still very rich in flavor and texture. My fellow students really liked it and kept coming back for more and more, but unfortunetly I had just prepared one batch.

So here is the recipe:

Ingredients:

1 1/2 spelt flour(whole wheat should also do)

1/2 cup chestnut flour(if you don’t have use just regular spelt)

1/2 cup honey(if you have a sweeter tooth use 1cup)

1 tbsp. Melasa

1 tsp cinnamon

1 tsp nutmeg

1 tsp vanilla

2 tsp ginger powder

3 tsp. Baking powder

Nuts for topping

What to do?

1. Mix all the wet ingredients in a bowl

2. In a separate bowl sift and mix all the dry ingredients

3. Add the wet to the dry

4. Fold the mixture gently, so it stays airy

5. Transfer to a baking tray

6. Sprinkle with nuts and coconut sugar

7. Bake for 35-40 minutes in a 180 oven

8. Leave it cool in room temperature

Voila! I hope you like the recipe and let me know what you think. If you want to see more recipes, subscribe

Oriental stuffed sweet potato

A few months ago I decided that I want to switch out my routine entirely and become vegan for 40 days. As I expected it was not easy at all, but at the end it was  definitely worth it. However, one day I was having a friend over and I wanted to make something that was tasty, but also vegan friendly, so we could both enjoy it. The first thing I thought about were of course sweet potatoes  (like come on, who doesn’t love  sweet potatoes), my friend simply did, so I really wanted to surprise her with something special. I googled a couple of recipes and at the end I was inspired by a few and made my very own. It was very simple to make and extremely tasty. My friend really loved them and so did I, so I wasn’t surprised why our plates became empty so fast. I even posted an instagram story with my masterpiece and a lot of people dm-ed me to ask, in which restaurant was I in, so that really made me blush.  Some of my friends even tried the recipe at home and loved it. It doesn’t require a lot of time and it is pretty easy to make, so I recommend to make it for your next dinner or lunch. Continue reading “Oriental stuffed sweet potato”