Spinach and Mushroom Spanakopitas
Dec13

Spinach and Mushroom Spanakopitas

Introducing you to my very own version of Spanakopitas – a Greek savoury pastry usually filled with spinach and feta. I turned it vegan of course and it’s so simple and fast to prepare. Simply chop up 1 medium onion and sautée until soft, add 100g of sliced mushrooms and season with salt & pepper. Stir for a few minutes until cooked through and add 1 whole packet of fresh spinach, I prefer baby leaves. Add a small...

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Moroccan inspired Aubergine and Chickpea Stew
Dec10

Moroccan inspired Aubergine and Chickpea Stew

Spices and Love I have a confession to make – I love spices. This love started at a young age when I was introduced to Indian cuisine by friends of the family and also thanks to my father, who always loved picking up cooking tips from his travels and from friends and people he met from all over the world. As a child, I remember my dad coming up with exotic recipes using smelly powders and pungent seeds that he’d collect on...

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Autumn Delight Stuffed Spaghetti Squash and Baked Sweet Potato Fries
Nov30

Autumn Delight Stuffed Spaghetti Squash and Baked Sweet Potato Fries

Vegetarian and gluten-free recipe. This nutrient-dense meal is tangy yet subtly sweet, infused with delicious autumn and winter flavours. Worth a try! What is spaghetti squash? Spaghetti squash is from the family of pumpkin. It is generally cooked before use. Known for the unusual stringy flesh and can used as healthy, alternative to pasta. The variety that I used is grown locally and it has somehow a nutty flavour and can be easily...

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Spicy Cauliflower & Chickpea Cakes
Nov15

Spicy Cauliflower & Chickpea Cakes

What do you do with a large cauliflower? Loads of guilt-free savoury cakes which are high in fibre and protein, can be gluten-free and fat-free!  Here’s how to make 16 mouthwatering cauliflower & chickpea cakes:  Prepare a large pot with water, add small florets of 1 whole cauliflower and allow to boil away until very soft. (For a more tasty version, cook in vegetable stock) In the meantime sauté two finely chopped onions...

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Aubergine fritters with Violife vegan cheese
Nov13

Aubergine fritters with Violife vegan cheese

Everybody loves fritters and this simple cool vegan recipe makes a treat for young and old. Using aubergines and vegan cheese, these fritters are delicious. Pre heat your oven to 220°C Remove and discard the stem ends from the aubergines. Cut into pieces and place on a baking tray with olive oil, salt and pepper and bake till soft. Cool and peel skin off. Place aubergines, some vegan cheese (Violife), parsley, garlic , breadcrumbs,...

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Zucchini and Fior di Vita Manouri cheese pie
Oct31

Zucchini and Fior di Vita Manouri cheese pie

Veggy Malta tries out a wintry recipe that simple to make and delicious to eat.  Cut onions and spring onions and fry till transparent Cut zucchini and fry with onions and add season with salt & pepper When done place in a blender with all the ingredients and blend. Spread out dough onto baking dish. Pour mixture and cover. Bake in oven. Enjoy Ingredients for the Zucchini and Fior di Vita Manouri cheese pie 1kg zucchini – 3...

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Chickpea Omelette
Oct28

Chickpea Omelette

And on the seventh day of Veggy Malta’s #maltameatfreeweek Alison created a chickpea omelette 😁 For the batter: 3/4 cup chickpea flour, 3/4 soya milk-alternative, 1 tbsp sea salt, 1 tsp soy sauce, 1 tsp cider vinegar, 2 tsp nutritional yeast, pinch of turmeric for yellowsh colour and baking soda for fluffiness. Method: prepare batter by mixing the above ingredients together, it must be thick but runny like that of pancakes. Heat some...

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Vegan Pizza
Oct27

Vegan Pizza

Nothing like home-made pizza on a Saturday night! This one is dedicated to Veggy Malta’s sixth day of#maltameatfreeweek Dough for 2 pizzas: 400g plain flour, 280g water, 3.5g dry yeast, 1 tablespoon olive oil, sea salt. Sift the flour into a large bowl, add all the ingredients and mix well with a wooden spoon. Do not overwork it – allow to rest so the dough can rise, cover with a cloth. [You can also prepare 1kg of dough and...

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Vegan Parmigiana
Oct27

Vegan Parmigiana

Celebrating the fifth day of Veggy Malta’s #meatfreeweek with my version of Aubergine Parmigiana. Ingredients: 2 aubergines, sliced into thick discs. plain flour, soya milk or any vegan milk which is unsweetened, breadcrumbs (i prepared mine with the onion & sage version together with nutritional yeast and grated vegan Parmesan), freshly prepared tomato sauce, grated mozzerella-style vegan cheese, home-made green pesto. Method:...

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Butternut Squash Ravioli with onion & sage sauce
Oct25

Butternut Squash Ravioli with onion & sage sauce

Enjoying lunchtime with my fourth vegan recipe for Veggy Malta’s #maltameatfreeweek, my favourite so far: home-made ravioli filled with butternut squash and plated with a silky onion & sage sauce. This was so easy! Pastry: 200 g plain flour, 50 g semolina, 120 g water, pinch of salt, pinch of turmeric (secret ingredient!) – mix all ingredients together until a ball forms. Allow to rest in the fridge for a few minutes. ...

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Creamy Potato & Corn Chowder
Oct24

Creamy Potato & Corn Chowder

My third contribution to Veggy Malta’s #meatfreeweek, an American-style soup without the sins … vegan chowder! All you need for 2 persons is: 1 large onion and 1 garlic clove roughly chopped, 4 medium potatoes cut into small cubes, 2 ears fresh corn (reserve a small portion to boil on its own), 600ml veg stock, parsley, white wine, vegan milk/cream. Method: heat 1 tablespoon vegetable oil in a medium pan and cook the onion and...

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Cherry Tomato Tarte Tatin
Oct23

Cherry Tomato Tarte Tatin

Introducing my second recipe for Veggy Malta‘s #meatfreeweek, totally vegan and free from dairy: Here’s my Cherry Tomato Tarte Tatin 🍅🍅🍅 Method: heat 1 tablespoon vegetable oil in a large wok and slowly sweat the onion rings with a splash of balsamic vinegar and throw in the cherry tomatoes, thyme sprigs/leaves and salt. Mix well over a low flame until tomatoes and onions caramelise. Remove any excess liquid and allow to...

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Vegan Raw Carrot Cake
Oct23

Vegan Raw Carrot Cake

A simple and quick to make raw vegan carrot cake which you can use as a desert or even a snack with your afternoon vegan tea. It is rich in flavour and vitamins. Plus it’s gluten free, low calorie and so fresh. Enjoy.   – 3 Carrots (chopped up into small pieces) – 1 ½ cup Oat flour (blended oats) – 12 Medjool Dates – 1 cup Organic Raisins – ¼ cup Chopped Almonds – ¼ cup Chopped Walnuts –...

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Aloo Gobi
Oct22

Aloo Gobi

My first contribution for #meatfreeweek is a healthy Indian curry recipe – Aloo Gobi. another one-pot recipe with the main ingredients being potatoes and cauliflower. It’s free from gluten and dairy too. For 2 persons chop 1 medium onion, peel, dice and boil 2 medium sized potatoes, prepare 1 small cauliflower, cleaned and separated into small florets, 1 tomato chopped into small cubes. Method: heat 1 tablespoon vegetable...

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Mixed Buddha Bowl with Kuhne Honey & Mustard salad dressing
Oct11

Mixed Buddha Bowl with Kuhne Honey & Mustard salad dressing

Veggy Malta makes a Buddha bowl (or rather plate) with a number of vegetables you will normally find at home, along with some Kuhne Honey & Mustard salad dressing. Here is the recipe to this easy to make Buddha bowl. To start of, slice some marrows, aubergines, tomatoes and yellow bell peppers. Sprinkle with some olive oil, salt & pepper and some honey. Place inside the over and roast them. Put some water to boil. When...

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