A Croatian-inspired savory phyllo pie filled with glowing-stemmed rainbow chard, skin-on potatoes, loads of garlic and toasted fennel seeds. Naturally vegan.
Unlike kale, mineral-rich chard doesn’t get a whole lot of love. 894 more words
Tempeh doesn’t have to be tasteless or boring. Simply cut into cubes, marinate, and fry. l’ll admit it does look a little other-worldly and might seem like an intimidating ingredient in the kitchen, that being said it is unquestionably a nutritional powerhouse; high in protein, iron, calcium, and probiotics. 173 more words
A delicious late-summer jackpot of a recipe, done alla parmigiana. Not just eggplant, but chard, potatoes, garlicky oil and a simple homemade sauce, layered up and covered in a crust of gooey cheese and earthy porcini breadcrumbs. 1,078 more words
Make pizza in a cast iron skillet for an easy and healthy midweek meal that the whole family will love. Use my quick wholewheat dough – or a pre-made – and top with smoked mozzarella and cooked lentils for a delicious, vegetarian deep-dish dinner, or hearty snack. 1,274 more words
I remember being on a plane a long time ago, probably on my way to a conference or other project abroad. The gentlemen on my left side was flying somewhere to embark on a trip on the Trans-Siberian Railway, the legendary train line which is connecting Moscow with Vladivostok since 1916. 868 more words
It is more “Scottish monsoon” than “flaming June” around here so you will forgive me, I hope, for ignoring salads and plumping for pie. A summer-into-fall (!) luscious chard, portabello mushroom and broccoli pie, studded with nuggets of feta, buttery pine nuts and magical za’atar. 917 more words