Gnocchi with Spring Garlic and Mushrooms

I was delighted to find spring garlic at one of our local shops, a small supermarket with International produce. We had a lot of spring garlic these days, as you can imagine. It’s not something I usually find in supermarkets, so it was lovely to see it on the shelves. If you didn’t try it before, spring garlic looks like spring onion, but it has a strong taste and garlicky smell. The flavour is more intense comparing to green onions. As for texture, the garlic is a bit harder, but still ok to eat as it is. If you want to eat it raw, chop it in small pieces and sprinkle it over salads, it’s really tasty.

This vegan Gnocchi with Spring Garlic and Mushrooms recipe is enough for 3 people, add more mushrooms and sundried tomatoes if you want to make 4 servings. I used shop bought gnocchi, as they take so little time to prepare, only a few minutes and they are quite good.

 Gnocchi with Spring Garlic and Mushrooms

Ingredients for 3 servings:
– 500g gnocchi
– 4 Spring Garlic
– 350g Oyster mushrooms
– 3 sundried tomatoes
– 4 spoons of oil
– sea salt
– chilli oil to serve

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Ricotta and tomatoes pasta

I made this type of pasta with soft cheese many times. When my husband asked how do I think they would turn out with ricotta, I just had to try. They are delicious and I will make them again and this is why I’m sharing the recipe.
As I didn’t have any fresh mushrooms, I’ve used frozen ones, still as good. I usually use plum tomatoes in my recipes and this is what I used for this one.

Ricotta and tomatoes pasta recipe

Ingredients for 2 servings:
– 160g dried wholewheat pasta
– 250g ricotta
– 250g frozen mushrooms
– 2 spoons of oil
– 1 can of plum tomatoes
– salt
– pepper
– 2 tsp dried basil
– 1 tsp dried parsley

Boil the pasta according to the instruction on the packaging. Rinse it with cold water as soon as it’s boiled, so it will not get overdone.
While the pasta is boiling, make the sauce by heating the oil in a big saucepan. Toss in the mushrooms and stir. Leave them on the hob and stir from time to time. Meanwhile, using a fork prick the plum tomatoes from the can. You can use chopped tomatoes, but I find that plum tomatoes are better quality than ready chopped ones.
Add the tomatoes over the mushrooms, the spices and herbs and stir. Leave on the hob for 5 minutes or so. Take off the heat. When the pasta is ready, add it to the tomato sauce along with the ricotta. Stir so all the ingredients are incorporated.
Now the pasta is ready to be served.

Ricotta and tomatoes pasta recipe

As you can see, it’s very easy to make and it has the creaminess of the cheese, two veggies and lots of fibers from the pasta. I use Organic wholewheat pasta as I really like the taste, I found one that it’s great value for money and it has around 7g of fibers per servings (28% of the recommended daily intake).

Pizza with potato bread base

My husband loves pizza, so last time I baked potato bread, I made a little more and baked a pizza too.

Pizza with potato bread base

This time I made the pizza with canned cherry tomatoes, olives, mushrooms, cheese and green pepper. I think the cherry tomatoes were very good and it looked so much better than having tomato cubes. It wasn’t a lot of moisture from the tomatoes and I could use them as they were, without having to prepare them, as I have to with raw tomatoes.

Pizza with potato bread base

Ingredients for the base:
– 100g wholemeal strong flour
– 100g white strong flour
– 100g mashed potatoes
– 125ml lukewarm water
– 4g fast-action yeast
– salt
– 3-4 spoons of cornmeal

Ingredients for the toppings:
– 1 can of cherry tomatoes
– 50g tomato paste
– 100g cheddar
– 200g mushrooms
– 1 spoon of oil
– a few bits of green pepper
– 10 green olives
– 1 tsp chilli oil
– garlic powder
– oregano
– basil

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Pasta with artichoke

I was in a rush and I had no time to make a complicated pasta recipe, so pasta with artichoke was the answer. It’s very easy to make and I will keep it in mind for when we are going caravanning, as it’s something that can be easily done in the caravan. I do make variations of this pasta recipe with other types of canned veggies. At that time I had some artichoke, I thought it will be great and I was right.
On top I’ve sprinkled Nigella seeds because I find them delicious and they also add a little bit of colour. I used light soft cheese, but it will work with any type of soft cheese you prefer.

Pasta with artichoke.

Ingredients for 2 servings:
– 240g drained artichoke
– 165g dried wholemeal pasta
– 150g soft cheese
– 1/2 tsp cardamon
– 1/2 tsp garlic
– 1/2 tsp chilli oil
– salt
– pepper
– 2 tsp marjoram
– 2 spoons of oil
– 2 tsp Nigella seeds

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Naan pizza

My husband loves pizza, so we have it regularly. I usually make the dough, but this time we wanted something different and much faster. It was the first time I’ve made Naan pizza. There are a lot of options for toppings to choose from and this time I’ve made it with veggie salami, cheese and mushrooms.

01 Naan pizza

Ingredients for 2 pizza:
– 2 Naan breads
– 1 can of plum tomatoes
– 1 small can of tomato paste
– salt, pepper, basil, oregano
– 3 garlic cloves
– cheddar cheese
– mushrooms
– vegetarian salami

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Vegan cheesy pasta

I recently bought nutritional yeast. I wanted to try it for a long time as I’ve seen it in a lot of recipes and I was curious about the taste. After using it in a couple of recipes I can say I’m going to buy more. Nutritional yeast is a deactivated yeast. It’s a complete protein and has minerals like iron, selenium and zinc. It’s quite healthy, with lots of fibres and a high quantity of protein. While I bought it because I love experimenting with new ingredients, the health benefits are a nice addition.

I like the taste and it’s so versatile. I also like having a good alternative to cheese, when I prepare vegan meals. Surprisingly, I discovered that in a different recipe it’s actually better than cheese, I’m going to tell you more when I’m going to share that recipe.


Ingredients for 2 big servings:
– 200g wholemeal pasta
– 350g frozen cauliflower
– 3 tsp of nutritional yeast
– 2 spoons of olive oil
– 2 tsp of sea salt
– white pepper
– turmeric
– paprika
– garlic granules
– dried parsley to decorate

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Vegan mushroom pasta

I love pasta with mushrooms and until now I used to make it with soft cheese and sprinkled grated cheddar on top. It was how I used to enjoy it, until I asked my husband if he would like to try a vegan version. I’m so glad that he said yes, as it turned out to be delicious. I think I like the vegan mushroom pasta dish even more than the one with cheese. Also, it’s healthier and lower in calories, all with extra flavour, sounds amazing, isn’t it? It takes only 30-40 minutes to cook it, so give it a go, you’ll love it.

Vegan mushroom pasta recipe

Ingredients for 4 big servings:
– 500g pasta
– 750g mushrooms
– 6 spoons of olive oil
– dried basil
– salt, pepper
– 4 tsp of truffle infused olive oil
– fresh basil leaves for decor

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