Easy Vegan Pad Thai

Easy Vegan Pad Thai

One of the great powers of cooking is to give people the opportunity to discover different cultures and languages through food. I love finding out different flavours, comparing the tastes of our traditions with those of the other, using new spices every day and, above all, trying to imitate special dishes. For example, I love Thai food, since it offers various vegan options and I often enjoy it in many restaurants in London.

Since many years, I have been celebrating my birthday at Thai restaurant. To celebrate these special occasions, I went at “Coach and Horses” in Stoke Newington, which offers a wonderful atmosphere in the light of candles and a great menu with vegan options.

Today’s recipe is Pad Thai: a very common dish in Thailand with rice or noodles sautéed with eggs, fish, but also with vegetables or tofu. Obviously, I will prepare the vegan version that is also incredibly delicious! Read More

Stuffed Avocado With Quinoa | Summer Fresh Recipe

Stuffed avocado with quinoa | Summer fresh recipe

How do you start the beginning of a new week?

I have welcomed this Monday with a fruit extract, a cup of coffee and the purrs of my cat Noir. I left home early to have a walk in Victoria Park and relaxing for a while, before dealing with work commitments. I am walking along the pathways, loving and hating the grey skies of London.

I consider Monday lunch one of the most important of the whole week: it should be healthy, simple yet tastier than usual, because it should give a proper energy to face a tough week. I enter a supermarket, I stop at my favorite department (fruits and vegetables, of course) and with caution and patience I choose the best pieces. Choosing vegetables is very important to prepare healthy and tasty dishes.

Avocado, for example, should be neither too hard nor too soft, but react to the pressure of the hands without can dent. Will be the avocado the protagonist of today’s recipe: a fruit antioxidant, antitumor, anti-inflammatory, which helps weight loss and skin beauty, lowers cholesterol and blood pressure is good and versatile. In short, it is the perfect ally to fight boredom on Monday!

The avocado fruit, for example, should not be neither too hard nor too soft, but it should react to the pressure of the hands without warping itself. The avocado will be the protagonist of today’s recipe: an antioxidant, antitumor, anti-inflammatory fruit, which helps weighting loss and helps skin beauty, it lowers cholesterol and blood pressure and it is even good and versatile. In short, it is the perfect ally to fight boredom on Monday!

Ingredients for 4 portions:

  • 4-5 avocados
  • 100 g quinoa
  • ½  red onion
  • ½ cucumber
  • 50 g pre-cooked peas
  • 50 g cherry tomatoes
  • 20 ml extra virgin olive oil
  • ½ lemon juice
  • Some fresh coriander or parsley leaves
  • A pinch of salt


For the quinoa:

  1. Wash quinoa to remove saponines (which makes it bitter);
  2. Heat a pan with a little olive oil and toast quinoa for about a minute;
  3. Add twice as much water than quinoa;
  4. Simmer until water is completely absorbed;
  5. Peel and chop onion, then add it to quinoa;
  6. Wash cucumbers, cut into chops and add them to quinoa.
  7. Add chopped tomatoes and peas to the mixture.
  8. Season it with oil, lemon juice and a pinch of salt.

 For the avocado:

  1. Cut the avocados in half, remove the pit and brush with olive oil and lemon;
  2. Grill the avocados on a burner for a few minutes. (until grill marks appear.);
  3. With the help of a spoon, fill the avocados with quinoa;
  4. Serve them cold.


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Beetroot Burger | Vegan recipe

Beetroot Burger | Vegan recipe

It’s evening and the sun is setting behind the skyscrapers as I am walking in the Centre of London, thinking about what to cook for dinner. I suddenly find myself in front of a large window, where smiling people are biting something apparently tasty. The customers are mostly children, putting their chubby little fingers in paper containing fries and licking their lips dirty of ketchup. I look up to the sky noticing the large yellow sign: is the entrance of a McDonald’s fast food.

I grew up in a town in the heart of the Murgia (southern Italy), where a small bakery, with its authentic traditional tastes and smells was able to compete with the only one McDonald’s fast food of the city, which later went bust. (the story is told in a documentary film with the title of Focaccia Blues, the true story of thefocaccia that ate the hamburger).

This fact happened in 2002 and I’m still surprised how, even today, a large number of people are still “enjoying” their meals at fast food restaurants. Moreover, even the vegetarian version of such restaurants should be avoided if you want to follow a healthy diet.

That is a junk food affair. Main of its ingredients are passed off the quality products, with low nutritional value and high in calories. Disgusting food, chemical in its composition, fried and refried in palm oil used for days. Do we really want all this for our health?

It only takes ten minutes to prepare a valid alternative to the traditional and often unhealthy hamburgers. Vegetable burgers are healthy, tasty and dietary. You can often eat them, since there are lots of ingredients you can use: chickpeas, lentils, quinoa, potatoes, spinach, beans and many others.

Today, I decided to prepare the beet burger. This recipe is very quick and easy: it will surprise you, almost as much as its yummy flavor!

Ingredients for 4-5 people:

  • 400 cooked lentils;
  • 5 beetroots;
  • 3 tablespoons bread crumbs;
  • 2 garlic cloves;
  • 4-5 cashews;
  • A lemon;
  • Some parsley;
  • Organic oil;
  • A pinch of salt and pepper.


  1. Boil the beetroots, peel and cut them. (to avoid this step, you can buy precooked beetroots);
  2. Puree the lentils and beetroots in a blender and add bread crumbs, cashews and garlic. (If the mixture is not compact enough, add more bread crumbs);
  3. Add salt, pepper, olive oil, a sprinkling of chopped parsley and lemon juice;
  4. Leave the mixture in the fridge for about 30 minutes, cover it with a cloth or a layer of plastic wrap;
  5. Try to make at least 5 hamburgers, help yourself with hands or with a mold for hamburgers;
  1. Put over the heat a non-stick pan with a little oil and cook for a few minutes for each side;
  1. Preferably serve them hot.

My advices:

  • I love to have my hamburger in a fresh sandwich with vegan mayonnaise, salad and baked potatoes as side dish.
  • They are excellent if served with a mustard sauce and toasted pine nuts.


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