For 2-3 servings: 1 lettuce 2 tomatoes, diced 1-2 cucumbers, diced 1 sweet pepper, diced 2 green onions (or 1 red onion/shallot), finely sliced 300 g mushrooms,  quartered or sliced 4-5 garlic cloves, finely chopped parsley, finely chopped 2-3 tablespoons balsamic vinegar / lemon juice 1-2 tablespoons hemp seeds (optional) 2 tablespoons oil salt and pepper, to
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For 2-3 servings: 500-600 g broccoli florets For  vinaigrette: 2 tablespoon olive oil, extra virgin 2 tablespoons balsamic vinegar 2 cloves of garlic, mashed salt and pepper, to taste Wash the broccoli and cut into florets. Steam for approx. 4-5 minutes. Remove to a platter. Mix all the ingredients for vinaigrette dressing  and pour  over the
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For 3 servings: 200 g quinoa 600-700 g vegetables: onion, carrot, leek, green beans (fresh or frozen), peas, broccoli, zucchini, bell pepper, sweet baby corn, etc., sliced or cubed 5 cloves of garlic, finely chopped fresh chili, to taste 4 cm ginger, grated (or 2 teaspoons ginger powder) 3 tsp. coriander powder fresh coriander, finely cut (optional) 3-4 tablespoons
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sweet peppers (2-3 peppers per person) olive oil balsamic vinegar salt Wash the sweet peppers, dry with a kitchen towel and roast on the grill/oven, on each side, being careful not to burn. Put the roasted peppers in a pan, sprinkle with salt and cover. Allow them to rest for approx. 10 minutes  than peel them (dip your fingers  in cold water to release
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For 3-4 servings: 4 onions, sliced 3 bell peppers, sliced 3 eggplants, cubed (2 cm) 1/2 kg tomatoes, chopped / 1 can diced tomatoes 5-6 cloves of garlic, finely chopped 1 tablespoon oil 1 bunch of parsley salt and pepper Stir fry the onions in oil for 2-3 minutes. Add the bell peppers and the eggplants.  Add little water (the eggplants  will leave plenty of water). Cover and
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For 3-4 servings: 1 medium cabbage, finely chopped 2 onions, chopped 1/2 kg fresh tomatoes, chopped / 1 can diced tomatoes 1 bunch of dill 1 teaspoon paprika powder fresh chilli pepper, finely chopped/chilli powder, to taste (optional) 2 tablespoons oil salt and pepper Stir fry the onions, in oil, for 2-3 minutes. Add the cabbage and very little water.
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For 2-3 servings: 1 kg okra 2 large onions, finely chopped 1/2 kg ripe tomatoes, finely chopped (1 can – 400g- diced tomatoes) parsley, finely chopped 2 tablespoons oil salt and pepper, to taste 1/2 cup vinegar 1 l water Cut the stalks of the okra (not the cap!) and wash. Mix the water  with the vinegar and add
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For 2 servings: 1 large can cooked beans (400 g), drained 1 large onion, finely chopped 2 carrots, sliced 1 bell pepper, chopped 2-3 tablespoons tomato paste 2-3 bay leaves 1 tablespoon olive oil salt and paper Fry the onion together with the bay leaves in oil, for 1-2 minutes. Add the ​​carrots, the pepper and a glass water. Allow
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For 2-3 servings: 1 big eggplant, diced (1cm chunks) 1 zucchini, diced 2 onions, chopped 2 green peppers, diced 5-6 large tomatoes, peeled and chopped 4-5 cloves of garlic, finely chopped 1 teaspoon dried thyme 1 teaspoon dried oregano 1 teaspoon dried rosemary 2 – 3 tablespoons oil salt and pepper, to taste For the polenta see the recipe here. Stir
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For 5-6 servings: 2 kg assorted vegetables, chopped 5-6 tablespoons tomato pasta / 1/2 kg tomatoes, diced 1 bunch parsley, finely chopped 2-3 bay leaves 1 teaspoon dried thyme 5-6 cloves of garlic, mashed 3 tablespoons oil salt and pepper, to taste For this recipe you can use different vegetables, depending on the season: onions, potatoes, carrots, cauliflower, green beans, peas, broccoli,
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