Roasted cauliflower in tomato/mustard sauce

It’s easy to prepare and it tastes great ! Have it as a side dish, or on it’s own.



one big auliflower head

one can of all natural or organic tomato sauce (or your homemade version)

one spoon of dijon mustard

one cup of olive oil

4-5 chopped and crushed with salt garlic heads

warm water

salt, pepper, parsley, oregano


Place the cauliflower head in a large pot and boil it for only 5-10 minutes, until it softens a bit, but is not really boiled.

Take it out, let it coold down a bit and break it into pieces, larger or smaller, whatever you prefer. I prefer them a bit larger. Place them in a pan.

In a bowl, combine the tomato sauce, olive oil, salt, pepper, oregano, parsley, spices and the crushed garlic heads, and pour them over the cauliflower. If the sauce is too thick, add some water to it. You want it runny, so that the whole cauliflower can be covered in it.  Toss well, but gently,  making sure that all the cauliflower is covered in the sauce.

Bake or roast for about 20-30 minutes, at 180 degrees, moving them around gently from time to time.

Serve warm.



Cabbage rolls stuffed with rolled oats and seaweed

This is a recipe inspired by the traditional Eastern European stuffed cabbage : sarmale or dolmas.

In the traditional recipe the cabbage leaves are stuffed with rice and ground meat. Instead of rice I’ve used rolled oats, and instead of meat, seaweed and mushrooms. I’ve also made some rolls with ground meat added to the mix, and they tasted pretty good too.

This dish takes a bit of hard work…I won’t claim it’s easy to make. But if you have the time and enjoy cooking,  it’s definitely worth.

Can be served hot, as well as cold.

As a side dish you can serve mashed potatoes, polenta, rice or simply fresh whole wheat bread which you can dip in the tasty  sauce!



(for about 4 people)

1 large onion

5-6 cloves garlic

one cup soaked seaweed

chopped fresh mushrooms of any kind

2 cups rolled oats

olive oil

sea salt

one large head of cabbage with large leaves that have no wholes

tomato sauce

paprika powder

optional: ground red meat


Chop the onion and sautee it in olive oil. Add the chopped garlic. Add the mushrooms and the drained seaweed. If you’re not using meat, add the mushrooms and seaweed to the onion and cook for about 5 min. Add paprika powder.

Put everything into a bowl, add rolled oats and mix it all up until you get a thick dough. if you’re using meat, add the meat as well.

Set aside.

Take apart the cabbage leaves, wash them and place them carefully in a large pot of boiling water.

Boil them for a few minutes, 2-5 min, just enough for them to soften, but not become mushy. Take them out carefully and set them aside. Strain them, let them cool down, and even pat them dry with paper towel.

Chop the rest of the cabbage and place half of it on the bottom of a large and deep pot.

Fill the mushrooms with the oats mix. You can find videos online that show you how to stuff cabbage leaves. For example:

Place the stuffed cabbage leaves over the chopped cabbage. Layer them, and place the rest of the chopped cabbage on top. Pour tomato sauce on top, and cover with a lid.

Boil for about one hour on low heat.

Serve warm or cold, with some yogurt or sour cream on top.

For more flavour, mix the sour cream (or yogurt)

that goes on top with chopped and crushed garlic, sea salt, olive oil and dill.



Polenta vegetable pie

Ingredients (small pie dish that serves 2-3 people)

For the pie crust:

half polenta (cornmeal)  half unbleached wheat flour, water, dash of salt, butter or olive oil if you prefer). To have a crunchier pie crust, use more cornmeal than wheat flour.

The filling:

one medium zucchini

3-4 medium crimini mushrooms (you can use other kinds of mushrooms as well)

one medium onion

few cloves of garlic

one bell pepper (red or green)

1 cup celery

1 cup broccoli

grated mozzarella cheese

olive oil

tomato sauce (homemade ideally)

black pepper


To make the pie crust:

Put the cornmeal and flour directly in the pan, add some warm water, and the chunks of butter. Let it sit at room temperature for about half an hour so the butter softens. Knead with your hands till you have a soft dough that can be easily shaped and doesn’t stick to your hands. You can add more water or cornmeal to reach the desired consistency. Pour a bit of olive oil in the pan, smear it on the bottom of it and then with your fingers press the dough into the pan to cover the whole bottom.

Bake it for about 10-15 minutes, only half way. Turn the oven off and leave the crust in there while you prepare the rest.

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The filling: 

In a pan place copped onion and sliced pepper with some olive oil, turn the heat up and fry to about 10 minutes while stirring occasionally, till the onion browns and the pepper softens. Add chopped garlic and some black pepper.

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Add sliced mushrooms and continue cooking on medium fire, adding a bit more oil if needed. Add broccoli and zucchini chunks and half cup of water and continue cooking. The water will evaporate and soften the broccoli.

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 Place all this on the corn pie crust, and the tomato sauce on top.

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Set aside.

Put water in a medium pot and turn the heat on. While the water is warm but not yet boiling, sprinkle cornmeal while stirring. You’ll need about half cup cornmeal for 2 cups water. Keep stirring till it boils and you see it become thicker. If not thick enough you can add more cornmeal. Turn off the heat, and spoon the cornmeal on top of the pie, spread it evenly on the surface.

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Turn the heat on high and place the whole thing in the oven for about 20 minutes. Keep checking, you want the top of the pie to have a slightly brown crust, but not to get burned.

Take the pie out and break on top of it 2-3 eggs. Stick it back in the oven and bake it for 5 more minutes, or until the eggs are done. It will taste better if the egg white is done but the egg yolk is still soft.

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Take the pie out again and sprinkle grated mozzarella cheese on top. Turn the oven off and put the pie in just for a few minutes till the cheese melts.

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Slice it and serve it warm. If you wish you can drizzle some sour cream on top and sprinckle some basil and oregano.


stuffed zuchini


Depending how many people you’ll serve, one two zucchini for each person will be plenty.


brown rice

tomato sauce





black pepper

olive oil


wash and peel the zucchini. Cut them in half. empty them half way, leaving one end open and one end closed.

Boil the rice.

Chop the onion and the garlic. Fry the onion, add the garlic and fry a few more minutes. Add this to the strained boiled rice, a pinch of sea salt, black pepper and herbs.

Stuff the zuchini with the rice/onion mix.

Oil a pan. Line up the stuffed zucchini.

Mix tomato sauce with olive oil and parsley (preferably fresh).

Pour tomato sauce over it.

Bake. Serve warm with fresh parsley on top and sour cream or yogurt if you wish.

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