Archives for category: ~ Satisfying and inspiring main dishes


Lately I have been craving vegetables so much! Especially the root ones so I am trying new recipes and trying to include them into my diet in a tasty way. This is just easy recipe, steamed vegetable slices and then baked. This recipe is oil-free, low-fat and very nourishing and grounding.


  • 2 potatoes
  • 1 big beet, peeled
  • 3 carrots, peeled
  • 1 Tbsp organic shoyu
  • 1 tsp dried garlic powder
  • dash of chilli and sweet paprika


Slice all the vegetables into chips. Steam for 10 minutes and preheat oven in the meantime – at 200 degrees Celsia. Them remove chippies into a bowl and mix with soy sauce and all the seasonings you like. Place on the baking parchment and bake for about 15 minutes. Done ❤

I enjoyed this dish with some tomato sauce.


Very easy, again. Just few ingredients and I wasn’t able to measure them (again) so get intuitive about the measurements and add by sight 😉

yum yum yuum, pizza's served


  • whole grain flour – I used whole barley flour, about 250grams for 2 small pizzas
  • water at room temperature
  • yeast – compressed fresh yeast. I like my dough with yeast, it’s very soft and airy, I don’t eat pizza often so why not:)
  • tsp of brown sugar
  • toppings you like – I used canned crushed tomatoes, tomatoes, onion, zucchini and canned corn
  • seasonings – oregano of course, dried garlic


In a bowl mix 1/2 of a small cube of yeast – that’s about 15grams I guess? you can also use dried yeast, about 1 tsp. Put 1/2 cup of water (room temperature) and 1-2 tsp of brown sugar, mix well and let sit for 5 minutes. Add flour and mix and then add more water/flour until you get desired consistency- you can roll the dough with your hands and form a big ball out of it, dash with flour, cover and let sit for 10-15 minutes.

Preheat your oven at 220 degrees Celsia in the meantime and prepare your toppings. Slice tomatoes, chop onion and zucchini.

Form a pizza crust(s) into the oven for 5 minutes. Then put on tomato sauce, veggies and spices. Bake for 15-20 minutes at 200 degrees.

Serve and eat with love ❤


I have fallen in love with dumplings lately. I don’t eat them daily because they take longer to prepare and I like to have variety in my diet but I do them at least once a week. This time I used mashed sweet potato in the dough and it tasted wonderfully. I don’t know exact measurements, I cook intuitively and also it depends on quality and type of your flour – how much water it soaks and how well you mix and roll it!

asymetrical dumplings (ehm) with steamed kale leaves

asymetrical dumplings (ehm) with steamed kale leaves


  • 1 big sweet potato
  • whole grain flour (I used whole wheat soft flour)
  • water
  • bit of rice milk
  • sea salt, turmeric, saffron, marjoram, dried garlic – as much as you like!


Boil your sweet potato, don’t peel or anything. Just boil until very soft and mash with a little bit of rice milk (about 2 Tbsp) in a medium sized bowl.

IMG_0492 IMG_0494


Add about 1 cup of flour, I ended up using about 2 cups in total. Mix well, add a little bit of water and spices. I used dash of sea salt, 1 tsp turmeric, 1 tsp dried garlic, 1/2 tsp saffron and dash of sweet paprika. Add more water or flour and mix with spatula until you get nice thick consistency. Add more flour and roll with your hands until your dough is firm.


mixing my dough

Form balls, roll them in flour so they’re covered. Put them in boiling water and boil until they start to float on the water surface (about 3 minutes?). Strain and let them cool a little.




I served my dumplings easily – with a little canned tomato sauce, steamed kale leaves and fresh tomato. Yum! (Dumplings taste amazing eaten just like they’re actually…)



I am sometimes (or okay, always) lazy to cook my lunch in the evening for the next day (which is great because you have enough time and you can make something more tasteful and full of flavours), but lately I usually forgot to cook something in advance or I just didn’t want to, so next day I ended up buying some whole grain bread or pie (which are higher in fat for me these days and I want to reduce my bread intake anyways :)) and overally – spending more money than necessary.

I decided to stock my kitchen with some kind of foods which will be EXTREMELY easy and quick to prepare and remain healthy, high carb and vegan. Cous-cous is one of these foods and it is also one of my FAVOURITE foods, so why couldn’t I eat it almost daily?

yum yum cous cous (not taking this one anywhere and eating it at home)

yum yum cous cous (not taking this one anywhere and eating it at home)


  • 1 cup organic cous-cous
  • 1 tsp curry powder
  • 1 Tbsp organic soy sauce (sadly…my new addiction)
  • 1 carrot
  • 1 big tomato
  • about 1/3 cup of organic canned beans


You just basically put desired amount of dry couscous into the plastic box (which you will then take with yourself) – make sure not to add too much, it soaks loads of water and gets twice much volume. Pour boiling water on it. (about 3 cm above the couscous) Mix in some curry, organic soy sauce and when it is done (after 5-7 mins of just soaking) you can add your favourite toppings – I use tomatoes, carrot, tomato sauce and organic beans (I buy cans, I am too lazy to soak and cook my beans).

Enjoy this delicious LOW fat HIGH carb vegan dish, which is very very filling, satisfying and easy to digest (if you don’t add too much beans, haha).

dumplings covered with tomato-bean sauce

dumplings covered with tomato-bean sauce

During the weekend I experimented with some easy cooking and created this recipe for delicious dumplings!

You’ll need just potatoes, whole grain flour /used barley one and water. And of course pots to cook it in.


  • unpeeled potatoes, just cook them as they are
  • whole barley flour
  • water in room temperatureIMG_0054

How to:

Boil your potatoes for 15-20 minutes so they are soft. Let them cool down a little, then peel them and mash them in the bowl. Add about twice as much flour, some water and mix it. Then you will be adding flour, mixing it, adding more flour until it starts to look like a dough. Form it with your hands, add more flour and when it has the right consistency let it sit for few minutes.

Put water into a big pot and bring it to boil. Start to form small balls from your dough and cover them with more flour. Cook dumplings in boiling water, when they start to swim on the surface cook them for 3 more minutes and then strain. Voila!

*for some reason I can’t find a photo which I made for this recipe, so I’m going to take a new one in the future. I am including photos of a similar dishes(they include veggies,potatoes&rice milk as well but don’t look so tasty as the original recipe) without potatoes but with salad on the side;)

peas-topped-with-salad peas-and-veggies

It’s similar to my last recipe, but this tastes way mooore better! Especially because of the addition of roasted potatoes, little bit of rice milk and some more spices! Let’s go try it with me;)


  • 1/2 cup split peas + 1 1/2 cup water
  • 2 med. carrots
  • 1/2 big red onion
  • 4 cloves of garlic
  • 1/2 big red pepper/paprika
  • 1 tsp sea salt, 2/3 tsp turmeric, 1/3 tsp cayenne pepper, 1/4 tsp nutmeg, 1/2 tsp marjoram, 1/4 tsp ginger powder
  • 1/2 cup rice-soy milk
  • 2 Tbsp buckwheat flakes
  • 3 big potatoes(I used the new ones so I didn’t have to peel them;))
  • 2 Tbsp olive oil
  • 1-2 tsp sea salt
  • 1 tsp dried celery
  • 1 tsp rosemary


Soak your peas if you wish to, but it isn’t necessary. Bring to boil with 1 1/2 cup of water and let it cook on medium high. In the meantime peel carrots, clean onions, garlic and paprika and chop everything in the smallest pieces you can. Add into boiling peas and cook together for about 15 minutes.

Preheat oven at 190°C and put olive oil into baking dish, chop your potatoes into cubes and put them into the dish. Mix them well with olive oil, add salt and herbs, mix again and put into oven. Bake until it gets golden on the top and don’t forget to stir it sometimes so it won’t get burnt on the bottom.

Add milk into your peas as well as all the herbs, spices and salt. Cook for another 10 minutes. Add buckwheat flakes and cook for next 5-10 minutes.

Serve in the bowl with roasted potatoes on the top and enjoy it’s delicious taste with love! ❤

Mmm, I just love this food. It smells so good and the combination of peas and veggies is just so yummy, and it is also very easy to make.  It has kinda sweetly hot taste, especially when you add ginger( I am using fresh one, but just a very small piece) and I sometimes also add hot peppers:)

  • about 1/2 cup dry splitted peas – soaked  in 1 1/2 cup of water for at least 3 hours(but preferably 12hrs)
  • 2 carrots
  • 1 big red onion
  • 3 cloves of garlic
  • 1/2 big green paprika
  • about 1/2 cup sliced white mushrooms
  • 1 Tbsp coconut oil
  • 1 tsp sea salt, 1/2 tsp turmeric, 1/2 tsp cayenne pepper, basil, oregano, marjoram + ginger(optional)
  • rice milk and buckwheat flakes for making it thicker


Bring peas with soaking water to boil and cook at medium heat for 30 minutes. In the meantime, heat the coconut oil on the pan and add chopped onion with minced or chopped garlic. Lightly stew for about 10 minutes. Take off the heat. Peel carrots and slice thm, clean mushrooms and paprika and chop into cubes. Add these veggies into peas as well as all the spices, herbs and salt. Simmer for 12 minutes and add some rice milk to make it creamier, than add about 2-3 Tbsp of buckwheat flakes(or any other thickener like corn flour etc.) and cook for another 5 minutes.

Serve with fresh veggies(I had radishes, tomatoes and fresh paprika), sprouts(watercress and broccoli in my case) and/or hardboiled egg!

Enjoy with love ❤