I have a love and hate relationship with vegetables. On one hand I like them, but on the other hand I only like them certain way. For example, tomatoes - love them fresh, there's nothing better than juicy and meaty tomato cut in half and sprinkled with a little bit of salt; and the smell, ah... they smell like summers and my childhood, when I went to my grandparents' cottage in the summers and they grew so many different kinds of tomatoes there. But tomato sauce is something I don't like, I also don't like tomatoes in soups or stews. Bell peppers - I love them with dips, but I don't like them in fresh garden salads (go figure) and I also really don't like them in chunky soups, although I like pureed soups with peppers. I know, I am strange! And the list goes on and on, I like eggplants very cooked and soft and thin, if they are too thick, I won't eat them. I like pumpkin in soup, but not in chunks, carrots raw, but not cooked, etc, etc, etc... So, I can't even really say what my favourite vegetable is, because I usually think of myself as a person who doesn't really like vegetables, but then I think of avocados (not technically a vegetable, I know) and I forget all my complaints about veggies. I adore them and I think that probably almost any savoury dish tastes better with avocado. Just puree it with a little bit of lemon juice and sour cream (or tofu) and you get a wonderful, luscious, creamy sauce that works amazing with fish, chicken, steak, salad, savoury cakes, eggs, sandwiches and million other things. Ok, I should stop here, because I can sing the ode to this humble ingredient for a very long time. So, let me present my very simple version of Guacamole recipe.

• Avocado - 1
• Tomato, seeded and chopped - 1
• Chili pepper, seeded and chopped into tiny pieces - 1 small
• Cilantro, chopped - 2 tablespoons (not used here)
• Lemon juice - 2 tablespoons (or more)
• Salt, pepper

- Cut avocado in half, remove the stone and scoop out the flesh.
- Cut the avocado into bite size pieces.
- Put all the ingredients in a bowl and mix gently if you'd like a chunkier guacamole.
- Or alternatively, mash the avocado with fork and fold in the rest of the ingredients for a smoother version.
- Serve with flat bread.

Well, apparently I was really excited when I saw those small cute eggplants last week, because I didn't just buy a couple, I bought a lot of them. And although I wasn't impressed by their taste, I still had half of them left and they were looking at me every day, begging to be cooked. So, yesterday I finally had a chance to make something with them. Since I am still not back into my full cooking mode, my fridge is a little (a lot) empty nowdays, but I had a couple of tablespoons of the Dill Garlic sauce left from last week (it keeps really well in the fridge, similar to pesto). And with a few simple ingredients found in my pantry and on my fridge shelves, I was able to transform the eggplants into something quite delicious and completely different.

recipe loosely adapted from carina-forum

• Baby eggplants - 3
• Dill Garlic Sauce - 2 tablespoons
• Your favourite oil (sunflower, olive, walnut, etc) - 70 ml or more
• Maple Syrup - 2 teaspoons
• Chilli Garlic Sauce (store bought) - 2 heaping tablespoons or to taste
• Balsamic vinegar - 2 teaspoons
• White wine vinegar (I had Cava vinegar) - 2 tablespoons
• Salt, pepper

- Slice the eggplants into 1 cm slices.
- Put them into a colander, salt them liberally and let stand for 30 minutes to drain some moisture.
- Wash the salt out of the eggplants and broil them in the oven for 10-15 minutes until they are cooked through.
- Meanwhile mix all the ingredients for the sauce together.
- Put the cooked eggplant slices into a dish and cover them with the sauce.
- Leave the eggplants into refrigerator to marinate for a few hours.

It's been a long time since I cooked or took any pictures. I had my reasons which are not very interesting. During those few weeks I found out a few things. A whole store-bought BBQ chicken and a bag of frozen brussels sprouts make about 7 dinners. If opening a bag of vegetables, cutting chicken, plating and microwaving is too much, then avocado cut in half, sprinkled with salt and scooped right out of the skin is the best thing to eat. If, however, cutting, and scooping requires too much energy, then a mouthful of salty potato chips followed by a square of dark chocolate is really unhealthy but very sustainable - and there's no plates, cutting, microwaving, etc.

So a few days ago I actually made myself go to a supermarket. I had some homemade frozen gnocchi and I wanted to make a dill sauce to go with them. Then I noticed adorable, small and really cute eggplants and I thought that I could make some kind of sauce or dip out of them. Later, while paying for my purchases, it turned out that the "cuteness" comes with a hefty price tag. I decided that I absolutely cannot make those eggplants into a dip and I have to do something that would preserve and showcase their shape.

To be honest, I wasn't impressed by their taste, I thought they were too hard, too meaty and not too... eggplanty (not a word, I know), but they still were pretty good. I grilled them on a grill-pan which I have no idea how to use, so I only got the nice marks using it and then finished them in the oven. What I completely forgot was that the sauce would cover those pretty marks. Oh, well... There's no real recipe, just an idea.

For the sauce Dill - 1 bunch Garlic - 3 cloves (or more or less depending on your taste) Lemon juice - 2 tablespoons Olive oil - 1/4 cup (or more depending on what consistency you'd like) Salt, pepper Eggplants

I went to my dentist a couple of weeks ago for a routine exam. It was an early sunny Saturday and I really didn't want to be there, but I was prepared to grit my teeth (not literally obviously) and sit through an hour. But it turned out to be not as boring as I thought since there was a tv up at the ceiling and I had a remote control at my disposal. So, what do you watch on Saturday morning? Why, Food Network of course. I can't say I am a fan of Giada. The thought that she only has one bite and doesn't eat the rest really bothers me, it just seems fake to me. But I didn't have much choice and I lazily watched her show with my mouth opened and half falling asleep under the bight light. I am not sure why on her Italian Everyday show there was a recipe for Spring Rolls, but it inspired me and hence this recipe was born. Not real spring rolls since I used phyllo dough, but close enough and tasty!

recipe for 10 spring rolls

For the dough

• Phyllo dough - 5 sheets
• Vegetable oil for brushing
• Mixture of cornstarch and water to "glue" the spring rolls

For the filling

• Carrot, peeled and cut into few pieces - 1
• Green onion, cut into few pieces - 1
• Bell pepper, seeded and cut into few pieces - 1/2 big pepper
• Hot chili pepper, seeded - 1 small
• Cilantro - to taste (1/4 bunch)
• Sesame oil - 1 teaspoon
• Soy sauce - 1 teaspoon
• Rice vermichelli, cooked in hot water and drained - 1 portion

For the sauce (to taste)

• Peanut butter
• Hoisin sauce
• Soy sauce
• Orange marmalade (optional)
• Coconut milk

- Process all the ingredients for the filling in a food processor until the mixture is smooth.
- Add soy sauce and your favourite spices to taste.

- Brush some oil onto one phyllo sheet and fold it in half.
- Cut it into two rectangles.
- On a short side of the phyllo rectangle, put some of the filling with a little bit of cooked vermicelli.
- Brush the other three sides with cornstarch mixture.
- Start rolling the dough, folding the brushed sides inside.
- Put the roll seam side down onto a baking sheet lined with parchment paper.
- Lightly oil the top of the rolled spring roll.
- Repeat with the rest of the other phyllo rectangles and the other 4 sheets of phyllo dough.
- Bake at 350F (180C) until the spring rolls are golden. Since the filling is already cooked the time in the oven is not too important as long as the filling gets hot.

- For the sauce mix all the ingredients. I like salty and sweet, so I added a tablespoon of bitter orange marmalade. I also added some coconut milk to get thinner consistency.
- If you cannot use peanut butter, then the sauce can be substituted for another tasty soy sauce from this recipe.

I really like potatoes. Mashed potatoes are my favourite. Plain mashed potatoes with warm milk and a little bit of butter, or "fancy" with herbs and yogurt. Any mashed potatoes is good for me. I also love baked potatoes, piping hot with melting butter and some salt, they are best wrapped in foil and "baked" in ashes in a nice big fire pit during cool summer nights under the stars. They are really hot and unwrapping them is an interesting activity with a lot of burnt fingers, but it's all part of an experience and the smoky smell of those potatoes is really worth a couple of small burns. What about boiled potatoes? A big pot of small new potatoes boiled to perfection and tossed with lots (and I mean lots) of chopped dill, garlic and butter. And if there are a couple of filets of herring on the side then it's just pure heaven!!!

And with all my love for potatoes I don't really like potato salads (with an exception of a famous Russian (olivie) potato salad, but it's a tradition). I don't like big chunks of cold potatoes tossed with mayo or sour cream. It just doesn't taste right. So, when I saw this recipe I thought that I'd give it a try since it's different from traditional potato salads. And oh my... I was in ecstasy after my first bite. The salad is quite simple with such humble ingredients as cucumbers and radishes, but a simple step of pan frying cooked potatoes brings the salad to another level and addition of sesame oil and maple syrup completes the picture. I think I can eat this whole portion by myself. Will I be able to move after? I don't know. But I can eat the whole thing, it's that good!

recipe adapted from trio-mia

• New potatoes - 500 g
• Small cucumbers, sliced - 3
• Radishes, sliced - 1 bunch (about 10-15)
• Sesame seeds - 2 tablespoons or more (forgot to put them in before I took the picture, but please do not omit them)
• Dill, finely chopped - 4 tablespoons
• Salt, pepper
• Oil for the pan

For the dressing

• Sunflower oil - 4tablespoons
• Lemon juice  - 1/2 lemon
• Maple syrup - 1 tablespoon
• Sesame oil - 1 tablespoon

- Boil the potatoes until they are fully cooked.
- Half the potatoes or quarter them if they are too big.
- Pan fry the potatoes for a few minutes until they have a nice caramelization on the sides.
- Mix all the ingredients for a dressing.
- In a big bowl mix all the salad ingredients while the potatoes are still warm and pour the dressing in. Mix.

Comments
- It's going to taste much better if the dressing is poured over warm potatoes, since they absorb more flavour while still warm.
- Any type of potatoes can be used, but new potatoes taste and look better and you don't have to peel them.
- Sesame seeds go really well in the salad especially with sesame oil.
- There's a lot of dressing but I wouldn't recommend using less, since it's really tasty.

I was walking home ysterday and thinking about dinner. I knew I had to do something with one last avocado that was literally dying on my counter. Yes, I could just eat it out of a shell with a spoon, just sprinkled with a little salt and some fresh lemon juice, it would be so simple and, oh, so good, but I wanted something more out of that avocado. I really believed that it had something else to give me except for its pure buttery goodness. So, I was walking and I was thinking... Guacamole? No, not enough avocado and no tortiallas at home, besides, I had it twice last week already. And then it hit me! I remembered how in my last post about Strawberry Shake with Tofu I said that the consistency of that concoction reminded me of a mousse after it was chilled in my fridge. Ta-da!! And hence this recipe was born!!

I really loved my "invention"! It was light and airy, but without added calories of whipped cream and/or cream cheese. The tofu taste was completely masked by the taste of avocado and lemon juice, but it added a so much needed lightness to buttery and rich avocado.

• Avocado - 1 (1.5 would be better but I only had 1)
• Soft silken tofu - 125 g
• Garlic, crashed - 1 clove (or more)
• Lemon juice - 1/2 lemon
• Cilantro - to taste (unfortunately I only had a couple of leaves left, but I adore avocado with cilantro)
• Salt, pepper

- Put all the ingredients in a food processor and process until everything is smooth and well blended.
- Refrigirate for at least an hour.
- Serve with slices of baguette or some crackers.

A couple of days ago I saw a package of really cheap strawberries. What can be cheaper than 99 cents? I couldn't resist, especially because the strawberry smell was intoxicating. In the end they turned out to be quite plain, but the smell, oh, the smell! So, I ended up with a package of berries and no idea on how to use them. In the old days, I'd mix them with some yogurt, but now that I try to eat as vegan as possible (not all the time, but most of the time), that wasn't an option. And then I remembered...

I've seen a few recipes where tofu is used instead of milk or cream. To be honest, I was intrigued, but a little hesitant. I mean it's... Tofu!! I like tofu in soups or fried or even baked, but in dessert? Really?

The "milk"shake turned out amazing! Smooth, creamy, tasty, fresh, light and very filling at the same time. With no "tofu aftertaste" and very much like regular milkshake. I was surprized and amazed at the same time! What a beautiful easy and healthy treat. I made it a few times since then and I am planning on trying it with different fruit in the summer.

For 2 large glasses

• Soft silken tofu, drained - 1 package (500g)
• Icing sugar - 1/3 cup (or to taste... I even think it can be substituted with honey or maple syrup for even healthier treat)
• Strawberries, hulled - 1 package (about 18)

- Blend all the ingredients in a blender until smooth.

Comments

- I'd like to note that it's quite drinkable but quite thick right out of the blender. But after a night in the fridge it becomes almost a mousse consistency and taste like those whipped yogurts! Perfect for breakfast!

I used to stay away from Coconut Milk. Whenever I saw a recipe with this ingredient I immediately stopped reading it. And right now I can't even think of a reason why I didn't like coconut milk so much. Maybe I tried something with it and didn't like it, or maybe it was just an idea of "milk" made from coconut. But a few months ago I tried a soup that had that ingredient in it and I liked it! Since then I've been waiting... Waiting for that perfect recipe to come along where I could explore my new found curiosity about coconut milk. And a couple of weeks ago I got my chance. I was leafing through my first ever cookbook (not even a book, just a tiny little borchure) and there it was - an ideal recipe. How good was it? I made it twice in five days and I am planning on making it again and again and again. So, here I give you this amazing soup!!

recipe from Fast Family Meals

for 4-6 servings

• Oil - 1 tablespoon
• Onion, finely chopped - 1
• Leek, finely chopped - 1 small
• Pumpkin (or Butternut Squash), peeled and cut into 2 cm cubes - 500 g
• Orange sweet potato, peeled and cut into 2 cm cubes - 350 g
• Vegetable stock - 1 litre
• Light coconut milk - 270 ml can
• Fresh coriander leaves and whole leaves to garnish - 3 tbsp chopped
• Salt, pepper to taste

- Heat the oil in a large saucepan over medium heat. - Cook the onion and leek for 3 minutes, or until soft.
- Stir in the pumpkin, orange sweet potato, add the stock, then cover and bring to boil.
- Reduce the heat and simmer for 15 minutes, or until the vegetables are tender.
- Mash roughly with a potato masher.
- Stir in the coconut milk and chopped coriander
- Season to taste with salt and pcracked black pepper
- Ladle into serving bowls, sprinkle with coriander leaves and serve with crusty bread

Comments

- The recipe promises that it's 200 cal per serving if used ofr 6 portions.
- Also, coconut milk can be substituted with cream or even extra stock, but I highly recommend trying this version. It's filling, slightly sweet and oh, so delicious.

This is not a real Borscht strickly speaking. The real deal would have some beef in it, tomatoes, carrots, onions, bay leaf and maybe even beans. And oh yes, it would be served with a lot of sour cream. But this is an easy vegan shortcut version of this Russian soup. And although I omitted my favourite sour cream, I served it with a lot of garlic and Russian dark rye bread.

recipe for 6-8 portions

• Beets, cut into small cubes - 2 big
• Potatoes, peeled and cut into medium cubes - 2 big
• Cabbage, shredded - 1/2 medium
• Water or stock - 8 cups
• Garlic, minced - 1 clove plus more for serving.
• Salt, pepper to taste

- In a big pot cover beets with the stock and boil.
- When beets are half cooked, add the potatoes and continue cooking.
- About 10 minutes before the potatoes are ready, add the cabbage and cook until all the ingredients are ready.
- Season to taste.
- Mix in some minced garlic and serve with dark rye bread and cloves of garlic.
- Go hunting for vampires with garlic breath.

These little potato latkes are good for lunch, late Sunday breakfast or light dinner if served with a side of salad. Easy to make and even easier to eat. Salty soy with pungent garlic and nutty sesame sauce brings the dish to a next level. It's not a traditional sour cream condiment and it makes these pancakes different from their rosti cousin.

recipe adapted from here

• Potatoes - 2 big
• Onion - 1/2 small
• Cornstarch - 3 teaspoons
• Salt, pepper to taste
• Oil for frying

- Grate the potatoes using a fine grater.
- Wrap the potatoes in a clean kitchen towel or paper towel and squeeze dry to get rid off extra liquid in the potatoes.
- Put the potatoes into a large bowl.
- Finely grate the onion and add it to the potatoes.
- Add the cornstarch, salt, pepper and mix well.
- Heat a thin layer of oil in a skillet over medium heat.
- Spoun the mixture and drop it onto a pan, spread it a little to form a thin layer.
- Dry for 2-3 minutes on each side until the potatoes are cooked through and golden.
- Put on a paper towel to get rid off oil.

For the sauce

• Soy sauce - 3 tablespoons
• Garlic, finely minced - 2 cloves
• Sesame oil - 1 teaspoon
• Vinegar - 1 teaspoon
• Maple syrup - 1 teaspoon
• Sesame seeds to taste

- Mix all the ingredients for the sauce.