Vegetarian burger with red beet root, millet and oatmeal.

I was looking up online for vegetarian or vegan burger recipes, and I found quite a few ideas. I decided to use the inspiration and make my own version.


DSCN0286I knew I would need some kind of grain, and I chose millet, which I boiled before hand and let it cool down. I knew I also needed a vegetable, and because I had red beetroot, I used that: one small red beet root, grated.


I sauteed some finely chopped onion in a pan, just until golden. I placed in a bowl the beet root, the onion, the boiled millet, and I added some oatflakes, ground flaxseeds, sesame seeds, salt, spices, and one beaten egg. Among spices:  pepper, sweet paprika, rosemary, parsely and dill. Oh yes, almost forgot, the finely chopped garlic.

I made burgers, placed them in a greased pan and baked them on medium heat for about 30 min. The truth is, I lost my patience, they weren’t cooking as fast as I hoped, so after 15 min I took some of them out and fried them on low heat, covered, both sides, and they were done in 10 min, and looked better than the ones made in the oven.

I served it on grain bread, with cheese, tomatoes, lettuce, and an avocado sauce.

For the avocado sauce I mashed an avocado with a bit of lemon, vinegar, olive oil and salt.

I tastes delicious, the perfect burger, honestly!

Ingredients for 8 burgers:

one small onion

2-3  garlic cloves

one spoon flax seeds – ground – optional

one spoon sesame seeds – optional

2 cups boiled millet

one cup rolled oats

one egg beaten

pinch of salt

one large beetroot grated or two small ones

spices: dill, parsley, rosemary, paprika

olive oil

For the avocado sauce:

one avocado

juice of one small lemon

one teaspoon apple cider vinegar

pinch of salt

one clove of garlic finely minced and crushed – optional

pepper – optional

one spoon of olive oil


Spicy red cabbage salad with ginger yogurt dressing

Red cabbage sliced thin
1 yogurt, 1 teaspoon mustard, 1 clove crushed garlic, cayenne pepper, sea salt, 2 spoon olive oil, cayenne pepper, 1 spoon of grated fresh ginger, 1 teaspoon apple cider vinegar.
Preparation time: 10 min
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Directions :
Slice the cabbage as thinly as possible and place in a bowl or  deep dish.
In a bowl mix the yogurt with all the other ingredients. Pour over the cabbage, mix and serve.

Nutty-lemony olive oil vegan sauce

I wanted a vegan sauce for roasted vegetables, and here it goes. It’s tastes better than I expected, and it’s so easy to make, ingredients are easy to find, nothing over the top, and it can be used as a dip, it can be used as a sauce for pasta, salad, raw zucchini pasta…it’s so versatile!


half cup walnuts

one small onion or 2-3 small scallions

juice of one small lemon or half large lemon

one large garlic clove crushed


some dill, oregano, parsley (fresh is better)

one cup extra virgin olive oil

some pepper, coriander

a pinch of salt



mix all ingredients with a blender

Feel free to use other kind of nuts, such as pine nuts or almonds.

You can use other herbs and flavours, for example instead of fill, organo parsley and coriander, you can use turmeric curry and cayenne for an oriental style dish.


Eggplant, cabbage and red beet casserole on oats and rye crust

I needed to cook something quick with whatever I had at home, not a lot of things. I found eggplants, red beet, a small cabbage and a few other bits and pieces….such as half of a red pepper, a few mushrooms, one tomato and some grated cheese  Baked red beet in a pie or casserole, with cabbage…and eggplant? Who’s ever heard of that? Would it taste OK? Well, it resulted in an  unusual hearty and healthy low calorie vegetarian dish, quite delicious. I knew we needed something a bit more consistent for lunch than cabbage and beet…but  I didn’t want to stuff myself with bread, so the crunchy thin pie crust was a great solution. It will still give you the filling ‘bread’ feeling without all the calories. Easy to prepare, about half hour cooking time all together. Enjoy!

Ingredients for the crust:

oats and rye flour

olive oil

sea salt

Ingredients for the casserole:

one medium size fresh red beet chopped small

one tomato chopped small

one small cabbage finely sliced

fresh parsley or cilantro

grated cheese

one large or 2 small eggplants sliced

one small or medium onion chopped

a few garlic cloves finely chopped

one small red pepper chopped

a few mushrooms sliced (optional)

olive oil


sea salt

cayenne pepper – optional


  1. You can mix the pie crust directly in the pan. Pour in 2 cups of oats flour and two cups of rye flour (you can use more of one than the other, your choice) and a cup of olive oil over it. Mix it gently with a wooden spoon. It needs to become crumbly almost sticky, not too oily. If this is what you see, then add half cup warm water or milk and knead with your hands. If it’s too crumbly, not consistent enough, ad more oil. When you’ve kneaded the dough into a consistent soft ball, press it into the pan with your hands to create a pie crust that covers the whole pan. If at this point you see that there isn’t enough dough to cover the whole pan properly, you can ad more flour and oil and water.
  2. Place the dough in the oven, medium heat, and in the meantime start preparing the rest of the ingredients. Put the onion in a pan with some olive oil and pepper and sizzle. Add all the vegetables (tomato, pepper, cabbage, red beet, mushrooms, garlic – finely chopped) and cook until everything becomes soft, but not too soft. Season, and ad on top of the pie crust, which should by now be baked half way.
  3. On top of all this, add a layer of sliced eggplant.
  4. Place everything back into the oven and bake for about 20 min, until the eggplant is cooked, slightly brown.
  5. Turn off the oven. Add grated cheese on top and place it back in the oven for a few minutes, just enough for the cheese to melt.
  6. Cut into slices, scoop carefully on the plate (the mix comes apart easily) and serve with some fresh parsley on top, or plain yogurt sprinkled over – optionally.





Corn-amarath bread


Equal quantities of cornmeal, amarath flour and white unbleached four.

baking soda




Place the ingredients in a pan, mix them with your hands. The mix should not stick to each other like a dough, it should be crumbly. Add some milk and mix again. Keep ading milk until it becomes sitcky but hard, like a dough. Press with your hands to be about half cm thick. Bake for about 15 min, or until done inside and golden on top.

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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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