Vegan stuffed aubergine with an Italian al ragu filling with vegan minced “meat”, rice and tomatoes. Topped with the vegan cheesy sauce.

Something for hot summer evenings: a light but filling Mediterranean rice salads. Full of fresh veggies like cucumber, baby spinach, red pepper, olives. Topped with roasted pine nuts. To prepare in advance and enjoy cold. Perfect for picnic and packed lunch.

Healthy aubergine, stuffed with lentils and rice. Topped with a home made vegan cheese variation. Good to eat cold or hot.

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.

There are many ways to stuff a zucchini vegan style. Today I have chosen a filling which comes close to the original meat recipe and which you can eat often in Greece or other Mediterranean countries. It is gratinated with the cheesiest vegan sauce I know.

Super easy and super colourful - this light green asparagus salad with rice is so nice to look at with the greens and reds. But even nicer it is to eat...