Cuisine

This is a section dedicated to recipes that have made my mouth water.
They are all healthy and veggie-friendly, enjoy!


MANGO-TOMATO-AVOCADO-CORIANDER salad
This salad is full of flavours, textures, and colours. It is the perfect summer salad. 


Salad 
- 1 ripe mango, cut into 1-inch cubes
- 2 ripe tomatoes, cut into 1-inch cubes
- 1/3 cup of cilantro leaves, chopped finely
- 2 ripe avocados, cut into small pieces
- 1 medium-sized red onion, sliced into thin pieces


Dressing
- 1/3 cup of mango juice
- 1/3 cup of olive oil
- 1 tsp of coriander powder
- 1 tbsp lemon juice 
- salt and pepper to taste 


Combine the salad ingredients. Combine the dressing ingredients. Pour the dressing evenly onto the salad, toss the salad thoroughly and refrigerate for at least 30 minutes. Enjoy!


PAPPA AL POMODORO (Italian Tomato-Bread Soup)
The perfect comfort food, it is easy to make, tastes awesome, and it perfect on a chilly night.


- 4 cups of tomatoes (can or fresh), crushed
- 1 can of tomato pasta
- 1/2 loaf of day old bread
- 3-4 cloves of garlic, minced
- 1/4 cup of olive oil
- Fresh basil (a bunch!)


In a saucepan, combine the tomato paste and the tomatoes. Crush the tomatoes and stir frequently. Add the basil, the garlic, and the olive oil. Finally, add small chunks of the day old bread to the mixture. Stir regularly. 


GREEN PEPPER AND MUSHROOM CHILI 
Perfect for a rainy day or when cooking for a big group of people, this chili is quick and simple to make. I had mushrooms and green pepper in my fridge, but you could use any vegetable you have. That also stands for the beans. Just make sure the staples (onion, garlic, tomatoes, and chili powder) are in the pot. Enjoy a hearty meal full of nutrients!


- 1 can of chick peas
- 1 can of red beans
- 1 can of diced tomatoes
- 1 green onion, chopped
- 2 cloves of garlic, minced
- Olive oil
- 2 cups of mushrooms, sliced
- 1 green pepper, chopped 
- 1 tbsp chili power


1. In a wok, sauté the onion and garlic in some olive oil until slightly browned.
2. Add mushrooms and green pepper. Sauté.
3. Add can of diced tomatoes.
4. Add chili pepper.
5. Add beans.
6. Let simmer for as long as you can, add chili power, salt and pepper to taste. 


LENTIL-SPINACH-BROCCOLI-GINGER STEW
This is a healthy and hearty stew, perfect for a chilly day. 


- 1 cup of lentils
- 1 cup of broccoli, chopped
- 1 cups of spinach, chopped
- 1 green onion, chopped
- 2 cloves of garlic, minced
- 2 tbsp of fresh ginger, grated
- Salt and pepper to taste
- Pinch of cayenne pepper


1. Start by boiling 3 cups of water in a large pot with some sea salt. 
2. In a wok, sauté the onion and garlic until slightly brown.
3. Add the onion, garlic, broccoli, spinach, lentils and ginger to the pot.
4. Let the mixture simmer on low for an hour or so.
5. Add salt, pepper and cayenne pepper to taste. 


VEGETABLE AND CHEESE LASAGNA
This lasagna is jam-packed with veggies: eggplant, spinach, Portobello mushrooms, zucchini, and onions. With ricotta and marinara sauce and topped with mozzarella cheese, it's definitely a mouthful. 


- 6-8 Portobello mushrooms, thinly sliced
- 1 eggplant, cut into circular slices 1/4" thick
- 2 zucchinis, thinly sliced
- 2 cups of spinach
- 1 red onion, thinly sliced
- 1 can of tomatoes
- 7-8 cloves of garlic
- 12 whole wheat lasagna noodles
- 300 g mozzarella cheese, grated
- 475 g ricotta cheese
- salt and pepper to taste
- olive oil 


Vegetable mix:

 - Place the eggplant in an oven dish and roast until tender.
- In a wok, sauté the onions, garlic, zucchini, mushrooms, and spinach until they become soft. 
- Mix eggplants with other vegetables and stir over low heat.


Marinara sauce:
- Put some olive oil in a pot and heat.
- Add can of tomatoes, garlic, and oregano. Let simmer over medium-heat for 25 minutes.
- Add tomato paste *I did not and it was quite watery* 


Pasta:
- Boil water and add whole wheat lasagna noodles. Cook until al dente.


Putting it together:
- In an oven dish, place one layer of lasagna noodles. Cover with 1/3 of the marinara mix, 1/2 of the ricotta cheese, 1/3 of the mozzarella cheese and 1/2 of the veggies. Repeat. Finally, add a layer of noodles, the rest of the marinara and top with mozzarella cheese.
- Cover with aluminum foil and place in the oven at 350 degrees Celsius for 35 minutes.
- Uncover lasagna, increase temperature of the oven to 450 degrees C and let cook for 10 more minutes.
- Remove from oven and let stand for 20 minutes before serving.