This is a Greek style spread or dip with aubergine, garlic and olive oil.
If you add smoked paprika and tahini – it will become babaganoush – try out both variations, they are equally yummy but totally different.
Very cheesy yet vegan – this aubergine lasagne.
Make sure you don’t skip the preparation for the aubergine. It is worth the effort, the aubergine will loose all bitterness and becomes tender instead of shoe sole like.
Lasagne tastes best the second day. So it is a great recipe to prepare in advance and to reheat it.
The vegan option of the famous Swedish “Köttbullar” – here served with a mushroom pasta sauce and tagliatelle.
The vegan balls are made with mushrooms, lentils, onions and oats. They are easy to prepare and also taste good as a snack without any sauce.
Rice full of flavour with aubergine, mushrooms, red bell pepper and tomatoes.
Filling and low in fat, full of energy for your day, low budget and enough for the whole family.
If you don’t tell anyone – they won’t believe it is not real feta bought from the Greek deli shop.
Breaded aubergine slices with vegan parmesan and mozzarella and Mediterranean tomatoes. It can’t be more summer.
Perfect for picnic, side dish, appetizer, or with ciabatta bread and olive oil a whole healthy meal.