STUFFED CABBAGE is a popular dish in Russia, Poland, Hungary and Germany, and there are a number of stuffings that can be used, including this delicious mushroom, rice and sprout mixture. PREPARATION TIME: 45 MINUTES COOKING TIME: 20 MINUTES PRE-HEAT OVEN TO 180°C / 350°F / GAS MARK 4 INGREDIENTS FOR SIX METHOD VARIATIONS Place…
Cabbage Gives a Healthy Boost to Your Diet!
Cabbage is a vegetable that is often overlooked, It is a vegetable that is packed with health benefits. It is a cruciferous vegetable that is part of the Brassica family, which also includes kale, broccoli, and Brussels sprouts. Cabbage is a nutrient-dense food. It is a great source of fiber, vitamins, minerals, and antioxidants that…
Napolitana Sauce
NAPOLITANA SAUCE (*tomato and onion sauce) IT IS DIFFICULT to imagine Italian cookery without fresh tomato sauce. Certainly Italy was the first European country to adopt the pomodoro or ‘golden apple’ without reservations. This is one of the most widely used sauces, which can be used as a base for other sauces or composite dishes….
Parsnip; richer in iron, potassium, magnesium, copper, zinc, and phosphorus.
Try out my parsnip recipe, and introduce a flavorful new vegetable into your diet. Recipe at the bottom of the article. Because of parsnip’s unique and versatile bold flavours and natural sweetness it has become more popular in our kitchens. Parsnip is found all over Europe and Central Asia. History tells us that this edible…
Vegan boiled fruit cake
SO CHRISTMAS is just around the corner and one of the things I love to do is bake all my christmas goodies. Because nothing tastes as nice as home baked christmas cake. (This also makes a great wedding cake or birthday cake.) A big advantage of this cake is that it keeps well for weeks,…
Spanish Vegan Paella
PAELLA is considered the national dish of Spain, and it has as many variations as there are cooks! But most cooks agree that the dish Paella was developed in the Spanish city of Valencia. Valencia is where the Romans introduced irrigation and then the Arab conquerors that brought rice, perfected it. So many Spanish say…
Broccoli alla vegana parmigiana
BROCCOLI IS A NATIVE of Southern Europe and it was first introduced to the cuisines of France and Britain at the start of the eighteenth century. In italian the word broccoli means cabbage sprouts or flowers; but broccolettes, meaning little branches, is the name by which the vegetable is sold on the colourful market stalls…
Brinjals á la Grecque Recipe
BRINJALS originated in China and India and have been cultivated there for thousands of years. It was then introduced into southern and eastern europe by the Spanish Moors. It became a very popular fruit/vegetable. Then in the 1500s, the plant was intoduced to America, but it was slow to be used and added to the…
Stuffed Aubergines
Aubergine also known as eggplants or brinjals, they are a rich and nutritious fruit (high in potassium). They are also very versatile, and can be eaten hot or cold, with or without accompaniments. This relatively simple recipe will produce delicious results. PREPARATION TIME: 1 HOUR COOKING TIME: 30 MINUTES PRE-HEAT OVEN TO 180°C / 350°F…
Aubergine: Vegetable, fruit or berry?
There’s no guilt in eating fruits, vegetables, nuts and grains. ~ Jane Velez-Mitchell The health benefits of aubergine, brinjal, eggplant or as Italians would say melanzana. Call it what you may, but this deep purple fruit, yes I said fruit, is technically classified as a berry. It also belongs to the nightshade family, but it’s…
Plants To Fork 