Eggplant Mazza

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This easy-tasty hors d’oeuvres  it’s vegan with simple ingredients you can serve it on top of toasted bread or with crispy sticks or crackers.

This recipe is for summer for your health use all veggies at their season please!

Okay let’s get started

1/2 cup organic eggplant (2 small eggplants or 1 big)

1 tbs extra virgin olive oil

1 tsp organic sea salt

1 tbs organic lemon juice

2-3 cloves organic garlic (optional but tasty)

Grill the eggplants on top of grill fire or in the oven

Before doing this please use knife  or use a fork just to make holes in eggplants this will help to stem escape and not exploding while you grill them.

After you grill them immediately remove them from oven and start to peel them for that you can hold them from their stalk if your fingers burning then just divide the eggplant lengthwise and remove the eggplants with spoon.

Immediately add the lemon juice this process will help them stay whiter and prevent them becoming brown.

After you peel them dice them finely or mash them and let them cool completely.

Put salt, and garlic.

Shape it.

Put some scallions or parsley on top drizzle with olive oil.

Sesame Rolls

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Baking love! I love baking-cooking it really makes me feel I don’t have any problems just if I will not get tired I think I will bake&cook all day. Let’s start the recipe.

For filling I use instead of parsley black olives you can use what you like if you don’t like cheese then just use olives or olive paste  to fill them.

125 gr unsalted butter melted

1 cup extra virgin olive oil

1 cup lukewarm milk 

1 cup lukewarm water 

2 eggs

2 tbs instant yeast

1 tbs sugar

1 tbs sea salt

flour

Filling

Feta cheese

Parsley

For top

1/2 cup water

1 tbs grape molasses

Sesame seeds

Stir all ingredients

Add as enough flour until you get form soft dough

Leave it 1 hour.

Take lemon size pieces

Open them with pin or hands

Put filling in center Roll them

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Dip the top side of pies in molasses water then to sesame

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 With sharp knife cut 2 or 3 cuts on top of each 

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Leave them 30 min on baking sheets.

Bake them in preheated oven at 200 until golden brown on top.

Vegan Warm Salad

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This is great for winter!

If you will ask is this salad really served warm?? Yes it is, it’s different and especially for winter time it’s warming and always nice to try something unusual isn’t it this is the way to learn end explore more.

While you are recycling every part of the food you are creating delicious, healthy dish!

When I’m buying veggies as today I did I removed all unused and old leafs or sometimes peels of vegetables as well you can use all kind of veggies like carrot peels beet leafs etc… but please be sure they are not poisonous or harmful for your health today the salad made from winter veggies. 

And please don’t forget to soak the veggies 1 hour in vinegar water before you use them!

You can reduce or add more it depend on how much old and unused leafs and parts you have.

3 red cabbage leafs

2  cabbage leafs

roots and leafs of broccoli

roots and leafs of cauliflower

2-3 tablespoons of extra virgin olive oil

1 tsp of salt

2-3 cloves of garlic diced (optional)

1 lemon juice

1/2 cup of boiling water

Cut all of the vegetables as you like

I like to cut them into thin stripes

add olive oil if you will use garlic add it with olive oil

add the veggies

start to stir them for 2-3 minutes

add boiling water

cover with lid cook for 2-3 minutes more or if you like them softer cook them 5 to 6 min.

Add the salt stir

At the end when you serve your warm salad add the lemon juice and stir.

Enjoy winter beauty with winter veggies!