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.


cauliflower bolognese

I absolutely love this bolognese sauce. It’s very easy to make and cauliflower is an excellent ingredient to substitute the meat in a classic recipe like this.


the florets of one large cauliflower
3/4 cup mixed raw dry nuts such as walnuts, almonds and cashews
one medium red onion, thinly chopped
2 cloves of garlic, minced
pinch of red pepper flakes
1/4 cup white wine
splash of soy sauce
1 cup tomato sauce
1/4 cup lightly packed chopped fresh parsley
1 tsp mixed herbs
salt and pepper to taste
2 Tbsp olive oil

cauliflower bolognese

Process the dry nuts and cauliflower florets for few seconds in a food processor. Heat the olive oil over medium heat in a sauce pot. Add the onion, garlic, pepper flakes and mixed herbs and saute for a couple of minutes. Add the cauliflower-nuts mix and cook until brown. Add the wine, soy sauce and tomato sauce and season with salt and pepper. Simmer for 15-20 minutes and serve over pasta of your choice

chickin parm

vegan chickin parm

I didn’t have many times in my life chicken parm, but it was for sure one of the best things I had the first time I visited New Jersey. And last couple of times I asked Sean what he wants for dinner, he said “chicken parm”. So I had to make it work. Instead of chicken I used Fry’s Vegetarian Chicken Style Burgers but I am sure that any kind of vegan chicken substitute will work. I love the Fry’s products because Sean eats them without complaining about eating fake meat. He once said that their chicken style burger is better than the real thing. I didn’t “pane” the burgers as they already look like that, plus I don’t like fried food. But I am posting a recipe below for making “Chickin pane” if you are using instead of Fry’s a different product such as Gardein chickin breast or chicken style seitan.

Chickin pane

4 Vegan chickin breasts
1/2 cup soy milk
1 Tbsp EnerG egg replacer
salt and pepper
1/2 cup breadcrubms
oil for frying

In a deep plate mix the milk with the egg replacer and the spices. In a different plate place the breadcrumbs. Deep the chickin breasts in the milk mixture and then in the breadcrumbs until fully coated. Heat the olive oil in a frying pan and fry the breasts until golden brown, both sides (about 3 minutes at each side).

For the chickin parm you will need

4 pane chickin breast or your favorite vegan chicken style burgers
2 cups of your preferred spaghetti sauce
1 cup vegan mozzarella shreds
1/4 cup raw parma or your preferred vegan parmesan

Preheat the oven in 180C/350F. Grease a baking pan with olive oil and 1 Tbsp of tomato sauce. Place the chickin in the pan, top each chickin breast with 1/4 cup tomato sauce, 1/4 cup mozzarella shreds, another 1/4 cup of tomato sauce and sprinkle a bit of vegan parmesan on top. Bake for about 25-30 minutes. Serve hot with pasta, rice or in a sandwich. Enjoy!

Vegan MoFo Day 6: mac and chicks

mac and chicks

The truth said, I was never a big fan of mac and cheese. Not even in my pre vegan days. But I do love this recipe. Cause this cheesy sauce is made with chickpeas. And my all time favorite thing to eat is chickpeas. This sauce is creamy, cheezy and absolutely delicious. I usually serve it over baked potatoes but it seems it works great over pasta as well.

mac and chicks


1/2 cup nutritional yeast
1 1/2 cup cooked chickpeas
1 Tbsp soy sauce
1 garlic clove
1/2 onion, cubed
1 Tbsp yellow mustard
pinch of black pepper
2 Tbsp olive oil
2 Tbsp tahini
3/4 to 1 cup soy milk (depends how thin you like the cheezy sauce)

mac and chicks

Blend all ingredients in a food processor. Add to a pot with cooked (and drained) pasta. Mix, serve and garnish with fresh ground black pepper. Enjoy!

vegan bolognese sauce (fat free)

This is a simple, fat free and delicious vegan bolognese sauce recipe. Instead of meat substitutes or TVP, I am using dry red lentil. You can add more red lentil if you prefer a more “meaty” sauce but I I like my sauce thin and light. You can also use 1-2 Tbsp of olive or canola oil to saute the onion and garlic instead of water.

vegan bolognese sauce


1 medium onion, thinly chopped
2 garlic cloves, minced
1 1/2 cup homemade or canned tomato sauce or crashed tomatoes
1/2 red lentil
1 cup vegetable broth
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp oregano
1 Tbsp fresh basil, chopped
2 Tbsp fresh parsley, chopped

fat free red lentil "bolognese" sauce

Place a medium pot with 1/4 cup of water over medium heat. Saute the onion and garlic until soft, about 4-5 minutes. Add all the other ingredients, except the parsley and cook for about 20 minutes. Add the parsley, lower the heat and cook for few more minutes, adding a bit of water if necessary. Serve over pasta. Enjoy!

Summer avocado pesto

This is one of my favorite summer recipes.  It’s ridiculously easy,  flavorful, lemony and creamy. I usually enjoy it with a slice of crispy garlic bread on the side and a glass of cold white wine.

summer avocado pesto


1 cup basil leaves
1/2 cup pine nuts
2 cloves garlic
2 ripe avocados
juice from 1 big lemon (about 4 TS)
1/3 cup olive oil
1 TS nutritional yeast
salt and pepper

Combine all ingredients in a food processor and serve with pasta of your choice. Enjoy!

Pasta with creamy pumpkin sauce (and the winner of A.F.R.)

Happy Valentine’s Day to all! I hope you get much love today! Peanut is sharing his love with one of you. The winner of a copy of the wonderful cookbook Appetite for Reduction is Robyn! Congratulations!!! The winner was chosen through the random number generator and Robyn was the lucky 22!

For tonight’s dinner I am sharing with you my favorite recipe of pasta with creamy and spicy pumpkin sauce! This dish is ideal for Valentine’s dinner as it’s sweet – the way your valentine is – and spicy… the way love is!


1 small pumpkin
2 TS olive oil
1 can light coconut milk
1 cup of water (reserved from the pasta)
1 small red onion finely chopped
1 ts salt
1 TS nutritional yeast
freshly ground pepper
2 cloves garlic minced

pasta with pumpkin sauce

Cook pasta according to the package directions and reserve one cup of water for the pumpkin sauce. Preheat the oven at 180C/350F. Cut the pumpkin in two and place it in a baking sheet. Add 2 cups of water and place it in the oven for 30 minutes. Let it cook for 30 minutes until it softens. Remove from the oven, let it cool, scoop the pumpkin out and blend until smooth. In a pot heat olive oil over medium heat. Add onion and garlic and saute until brown. Add the pumpkin puree, the light coconut milk and half cup of the reserved water. Stir until heated through 3-5 minutes, add the nutritional yeast and salt, lower the heat and simmer for 5-10 minutes. If the sauce is too thick add another the other half cup of the reserved water. Add pasta in the pumpkin sauce and mix well. Serve with freshly ground pepper.