Main courses

Salty chickpeas and butternut squash muffin


An extraordinary idea for your salty treat! This super, delicious little cake will satisfy your muffin obsession, or your needs for something different. Spicy, gourmant, but healthy. Homemade prepared, cooked with chickpeas flour and grated pumpkin, seasoned with curry powder, ground hemp seeds, cinnamon powder, grape seed oil and salt. Garnished with broccoli florets on top.
You can eat this muffin portion for your bruch, lunch or dinner. 

  • 200g chickpeas flour
  • 100g butternut squash
  • 300ml water
  • leek
  • 1 tsp curry powder
  • 1/2 tsp cinnamon powder
  • 1 tsp ground hemp seeds
  • 1 tsp baking powder
  • salt
  • 1 Tbsp grape seeds oil
  • soy sauce
  • broccoli florets

Preheat oven 175°.
In a bowl  add chickpeas flour, curry, cinnamon, hemp seeds, baking powder and salt, stir and combine well. Add the other ingredients: the grated butternut squash , the chopped leek, the oil and the water. Stir again and combine. Oil a muffin mold, put the batter inside, set  aside. Meanwhile steam the broccoli flower, then season them with salt, grape seed oil and soy sauce. Garnish with the broccoli the top of the muffins, and sprinkle some hemp seeds flour, and a bit of grape seeds oil. Bake 25' - 30'.

#vegan #butternutsquash #broccoliflorets #soysauce #saltymuffin #muffin #baked #healthyfood #healthy #healthyfoodcookmarket #london



 Filled portobello mushrooms


The Portobello mushrooms are an ideal meal to feel Satisfied with vegetables; marinated chopped tofu and the mushroom pulp. Topped by a vegan homemade mozzarella cheese and everything you need is ready to be consumed. This is a single dish complete and nourishing.

  • 2 giant champignon or button mushrooms, or two of your portobello mushrooms
  • a handfull of peas
  • a handfull of spinach
  • 100 g ( or more ) firm tofu
  • nuts free sticky cheese, on top
  • scrumble of spelt bread
  • or gluten free bread

scoop out the interior of the mushrooms, and use the pulp together with the
vegetables for the filling. Cook the peas, spinach and tofu together, seasoned
with soy sauce, salt, oil, oregano and spices of your choice. Fill the
champignons, pour the cheese on top and the crumbled bread, use a gluten free
bread if intolerant. Bake for circa 25' or until bread and cheese are golden on
top. Let it cool a bit. Serve.
- Suitable for vegan, vegetarian. gluten free, dairy free.

#vegan #healthyfood #healthy #portobellomushrooms #filledmushrooms #veganmozzarella #vegetables #peas #healthy #healthyfood #healthyfoodcookmarket #london



Cheddar salty muffin

Gluten free, oat flour, cheddar cheese, savoy cabbage, rocket salad, coconut spread. taste These amazing  salty muffins. It's possible fill it with a tomato slice and a basil leaf. 

  • 200g oat flour
  • 100g cheddar cheese
  • 150g savoy cabbage
  • 50g rocket salad
  • 70g coconut spread
  • salt
  • 1 tsp baking  powder

Preheat oven 180°C.
Mix the flour, baking powder and salt, stir. Steam the savoy  cabbage until tender, let it cool. Pour the flour in a blender together with the savoy cabbage, the cheddar, the rocket salad, the coconut spread, blend until well combined. Pour the batter in an oiled muffin mold, bake 25' - 30' or until golden brown.

#vegetarian #glutenfree #vegetables #cheddarcheese #steamedvegetables #muffin #saltedmuffin #oatflour #savoycabbage #healthy #healthycook #healthyfoodcookmarket #london



 Baked stuffed Tofu

Eat tofu for someone it's boring  and flavourless but, if you try this recipe you'll want eat tofu everyday. 400g of firm tofu filled with leek, rocket salad, carrot, and mushrooms. Baked and ready to eat, and enjoy!

  • 1 package firm tofu
  • 4 tablespoons soy sauce
  • 2 tablespoons oil
  • 1 tablespoon lemon juice
  • 5 tablespoons water
  • 3 tablespoons corn starch
  • 1 carrot
  • 1 shiitake mushrooms
  • a handful of arugula
  • leek, chopped

Use a firm tofu package, marinade for 30 ', with soy sauce, oil, lemon juice,
corn starch and water. Bake in a pan, on wax paper, 175 °. Turn it upside down
every 5 minutes.
Divide into two parts tofu and empty; be careful not to remove all the
Place the stuffed tofu in a small bowl, pour the shiitake, leek, and some
arugula, salt and soy sauce; mixture. Fill the two pieces.
In a pan with water to cook the julienne of carrot, leek, a little 'chopped
arugula, water, soy sauce and the remaining stuffing, if you have it; only at
the end add the oil. Add the tofu pieces and cook, covered with a lid, for 10
'over medium heat, mix with a little' of water and soy sauce, seasoned with
salt, if necessary.
- Suitable for vegans, vegetarians. Gluten free, flourless, dairyfree.

#vegan #glutenfree #dairyfree #tofu #filledtofu #vegetables #stirvegetables #healthy #healthycook #healthyfoodcookmarket #london



Vegan Chickpeas loaf

The chickpeas loaf is an amazing meal, ideal for all the family, and for those who aren't vegan, as well. It's so tasty and healthy, and with a green salad as a side is a complete nourishment for your first part of the day. You can storage in the fridge for 1 - 2 days, the day after it will be more, and more Yummy!!! Enjoy!!!

  • 250G chickpeas
  • 100g green kale
  • 2 medium carrots
  • 1 long red bell pepper
  • 2 Tbsp hemp seeds flour
  • 2 Tbsp grape seeds oil
  • 2 Tbsp flax seeds flour + 5 Tbsp warm water
  • leek
  • salt
  • curry powder
  • fresh basil leaves
  • soy sauce

for the red sauce:

  • organic tomato concentrate ( enough to cover the loaf )
  • oregano
  • grape seeds oil
  • soy sauce

Soak the chickpeas overnight. Cook them until very tender and drain well. Cook  the green kale until tender. as well.  Rinse, peel and cut the carrots.
Place the chickpeas in a blender and blend till well crushed, take the 2 Tbsp of flax seeds flour + 5 Tbsp of warm water and set  aside circa 15', when solidified add to the crushed chickpeas together with hemp flour, oil, salt, curry powder; blend again and set aside in the fridge.
Now wash, rinse and cut, the long red bell pepper, and remove all the seeds you'll find inside of it. Cut in finelly long slices and then cut it in half, cut the leek, and wash some fresh basil leaves, more others to garnish.
Season the bell pepper and the  kale with some soy sauce and combine well with the chickpeas, and the carrots.
It's time to assemble the loaf:
In a plumcake mold, place a gently oiled parchment paper, cover with a first layer of chickpeas, al least 5 cm high, then spread the kale, all of it, and cover with the other chickpeas layer. Sprinkle some hemp seeds flour, and use some fresh basil leaves, or, in alternative,  spread the red sauce with the fresh basil. To prepare the red sauce you'll only combine and mix all the ingredients.

Put the loaf in the oven 180° - 30' - 35'

#vegan #glutenfree #dairyfree #healthyfood#chickpea #chickpeasflour #chickpeasloaf #healthy#carrot #soysauce #london #morning #leanbody#skinnygirl #skinny #lean #stayhealthy #staylean #healthyfoodcookmarket 


                                                                                                           Quinoa and savoy cabbage balls
( low carb )

These super healthy and low carb balls are your perfect meal to be in shape without any craving of food. Quinoa, egg, savoy cabbage are perfects for those who make workout but also for those of you want to stay lean and be simply healthy. You can sobstitute the quinoa with the wild rice, or the millet, the egg with the ground flax seeds, for a vegan option, the savoy cabbage with whatever leafy green  you love. So, let's do it!!

  • 100g cooked quinoa
  • 120g cooked savoy cabbage
  • 1 egg ( for the vegan version 1 Tbsp ground flax seeds + 3 Tbsp warm water )
  • pink salt
  • 1 tsp curry powder
  • 1 tsp grape seeds oil
  • 1 Tbsp ground hemp seeds

Cook the quinoa, set aside. Place in a small pan with 2 cup of water. Cook it very well.
Chop the savoy cabbage in a food processor, cook it in a pan for about 10', drain and set aside.
Mix quinoa and savoy cabbage, the egg, or vegan mixture, salt, curry powder and the oil.
With an ice cream spoon grab a quantity of mixture and give it a ball shape; place on a baking sheet covered with lightly oiled parchment paper, sprinkle the ground hemp seeds on top, a little oil, and bake for about 20' - 25', or until the balls will be golden brown. Serve accompained by a vegetable salad, and enjoy this simple and healthy food.


#vegan #vegetarian #quinoa #hempseeds #lowcarb #glutenfree #quinoaballs #egg #flaxseeds #healthycook #stayhealthy #staylean


   Raw sushi

  • a handfull of broccoli florets
  • 1 medium zucchini
  • 1 medium carrot
  • nori seaweed
  • basil
  • soy sauce
  • salt
  • 1/2 of a lemon juice

Rinse, cut and peel the broccoli, zucchini, carrot and basil. Marinate the broccoli and half of the zucchini in a mix of
water, soy sauce, lemon juice,and salt, for 2h.
Cut in vertical slices the remaining zucchini, and the carrot, season with salt, basil and , if you like, flax seeds meal.
After the 2 h with a blender reduce the broccoli and zucchini in cream, adjust of salt if needed. Blend intermittently.
Put down on a work surface the nori seaweed, spread the veggies cream, then the veggies sticks; roll the nori
seaweed and compose the classic maki. Cut in pieces and accompany with the soy sauce. Optionally you can season
the veggies cream with herbs and spices, and add some sticks of avocado, sprinkled with lemon juice.                                        

#vegan #raw #rawvegan #vegetables #sushi #vegansushi #carrots #zucchini #soysauce #noriseeds #roll #healthyfood



Sweet potato and bell pepper savory muffins

So delicious! The versatility of the sweet potato is amazing, sweet or salty it's one of the best food you may eat! The salty muffin it's funny, tasty and you can substitute the ingredients with whatever else you most like! The sweetness of the bell pepper meets the flavour of the sweet potato, what else!!

  • 1 sweet potato
  • 1 medium bell pepper
  • 1 egg beaten ( optional )
  • 1 tsp baking powder
  • pink salt
  • 1 Tbsp grape seeds oil
  • 1 tbsp chickpeas flour ( optional )
  • 1 Tbsp hemp seeds (or ground hemp seeds)

Preheat the oven 180°C. Rinse, peel and cut the sweet potato, cut in pieces and steam until tender. Rinse and cut in little cube the bell pepper. Reduce in puree the sweet potatoe, add the raw bell pepper, the beaten egg, if used, the baking powder, salt, flour, if used, and blend all the ingredients until well combined. Fill a muffin mold with the mixture, sprinkle on top the hemp seeds and a drop of oil. Bake 25'.

#vegan #vegetarian #sweetpotatomuffin #saltymuffin #healthy #bellpepper #sweetpotato #healthyfoodcookmarket