Recipes

We've got a big box of walnuts as a gift and therefore it's walnut season in our kitchen. I'm going to prepare the next dishes with this valuable and delicious ingredient. A big thanks to the sponsors of the walnut box :)

You can prepare the walnut parsley pesto in two versions: less or more caloric. To reduce the number of calories I used more broth instead of olive oil. If you don't care about calories, add more olive oil - then the pesto will be more creamy.

You can serve the walnut parsley pesto with pasta or fresh bread.

This vegan pasta with spinach is a main dish for everybody who prefers to cook quick and easy, with pleasure and wants something tasty. It was created spontaneously, using ingredients currently at hand and in a hurry. The frozen spinach played first fiddle in the original version, but I decided to use the fresh one on the blog. The dish tastes very good with fresh spinach as well as with the frozen one, and by the way it is always worth keeping stocks of spinach in the freezer.

The second fiddle is played by smoked tofu and chickpeas - you can of course add only one of these ingredients, but I suggest to include in the dish, both protein components, because they are really well matched in terms of both taste and texture.

The classic Italian pasta dish, spaghetti, needless to say, is probably liked by everyone. I dare to say that vegan spaghetti Copernicanese even the carnivores will come to like, and they won’t even realise that it does not contain meat. Instead of meat, I have added red lentils, which give an interesting flavour to the dish and also thickens the tomato sauce very well. I cook spaghetti very often and with various ingredients. This time I present the spicy version with red peppers, button mushrooms and olives. You can choose from different types of spaghetti – I decided on the gluten-free one.