Pasta with zucchini, sun-dried tomatoes and almond feta

This is more of a summer recipe but I had lots of zucchinis in my fridge and I made a tone of sun-dried tomatoes during the summer, so I thought it was about time to use them. This is a light and refreshing dish that you can eat as soon as it’s made, or you can put it all into a baking pan and reheat it as a baked pasta dish the next day.



  • 1 pound/500 grams pasta of your choice (I used gf rigatoni)
  • 1 Tbsp extra-virgin olive oil
  • 4 small zucchinis, cut into thick rounds
  • 3 cloves garlic, thinly sliced
  • 1/3 cup plumped sun-dried tomatoes (moist)
  • 1 ½ cup almond feta (recipe coming soon)
  • Salt and fresh-ground black pepper, to taste
  • lemon zest (optional)


Cook the pasta in salted boiling water according to package directions. Drain and set aside. Heat the oil in a large nonstick skillet over medium – high heat. Add the zucchini and cook for 2 minutes each side. Add the garlic and the sun-dried tomatoes and cook for 2 more minutes. Add the cooked pasta and crumble the almond feta and lemon zest on top. Add salt and pepper to taste. Toss to combine and serve.


The ultimate veggie burger

DSCF0163This is the Ultimate Veggie Burger as served at ImproV.  It is packed with flavor and it has an amazing texture! This is the one burger that every meat eater will eat and won’t miss the hamburger experience.  I always make a big batch and store them (uncooked) in the freezer.


  • 4 cups cooked pinto
  • 1 red onion, cubed as small as possible
  • 2-3 garlic cloves, minced
  • 1 cup chopped parsley
  • 1/3 cup ground flax seeds
  • 1/2 cup breadcrumbs
  • 3/4 cup flour
  • 1 tsp sea salt
  • 1 tsp black pepper
  • pinch of chilli pepper
  • 1 Tbsp mixed dry herbs

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In a a big mixing bowl mash the beans. Add all the other ingredients and mix with your hands until all ingredients are well incorporated. Let the mixture rest for 15 minutes and then form burger patties. You can grill, bake or fry these for few minutes and serve them in your favorite bun with vegan mayo, lettuce, tomato, onion, mustard and ketchup. Enjoy!

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Photos by Kat Love

Vegan Mofo Day 12: Greek Gigantes (Baked Giant Beans)

Greek gigantes


500 grams/1 pound dry giant beans

1 large onion thinly sliced

4 cloves of garlic, thinly sliced

½ cup olive oli

1 celery stalk thinly sliced

4 large ripe tomatoes, thinly chopped

½ tsp sugar

2 bay leaves

1 cup chopped parsley

Salt and pepper to taste

Greek giant beans - baked

Soak the dry giant beans overnight. Drain and rinse the beans. Place the beans and the bay leaves in a big pot with lots of water and boil for 40 minutes. Drain and place the beans in a baking pan. Heat the olive oil over medium heat in a pot and sauté the onion and celery for few minutes. Add sugar, tomatoes, parsley, salt and pepper and cook for 10 minutes over low medium heat. Pour the sauce over the giant beans. Add one cup of water and drizzle a bit of olive oil. Bake in preheated oven in 200C/400F for about 40 minutes. Serve with warm bread! Enjoy!

Vegan Mofo Day 11: Greek stuffed peppers

stuffed peppers


12 big peppers

1 ½ – 2 cups Arborio rice

4 large ripe tomatoes, grated

2 onions, diced

2 cloves of garlic, minced

½  cup chopped fresh parsley

1/2 cup chopped fresh dill

1/4 cup chopped fresh spearmint

½ cup olive oil

2 tsp salt

1/2 tsp. freshly ground pepper

Preheat oven to 200C (400F). Rinse your peppers and carefully cut the stem off the pepper. Remove the ribs and seed inside the peppers. Mix the ¼ cup of oil with all the other ingredients together in a big bowl. Using a spoon stuff the peppers. Cover the peppers with the top part and place in a baking pan. Pour the remaining olive oil on the peppers and 1 cup hot water. Sprinkle with salt and pepper and bake for one hour or until the peppers are golden on top and the rice is cooked. You can also bake some potatoes in the same pan with the stuffed peppers! I always do. Serve and enjoy!