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Main courses, Recipes

Millet balls with sauerkraut

27. January 2021

Millet, the queen of all grains, is at the center of this recipe. According to Traditional Chinese Medicine, millet porridge protects and heals digestive systems, promotes us to pee and it soothes morning sickness. It is naturally gluten free and actually tastes great even without salt.

The popular Slovak probiotic a.k.a. sauerkraut is full of vitamin C, vitamin K and folic acid. However, pay attention to the list of ingredients. Choose one without preservatives, i.e. cabbage, salt or pepper. No additives are needed.

Once in a while you can add a piece of bacon to your meal. I just wanted to add that before you start cooking this simple quick recipe.


  • 1 cup millet
  • 2 cups water, pinch of salt
  • 3 smaller or 2 bigger eggs
  • Gluten free flour as needed

To make the sauerkraut even better:

  • Little bit of bacon
  • 2 smaller onions
  • 500g sauerkraut


dance in the meantime or sing along your favourite song. It is OK if the millet gets mushy. Let it cool down.

In a big pot heat water with a pinch of salt.

While you wait for water to boil, prepare the balls. Mix millet with eggs in a bigger. Add just enough flour to make a compact dough. I used a combination of corn and buckwheat flours. Feel free to use any kind that you have on hand.

Make the balls, that you then put in the boiling water and wait for them to float.

Roast the onion on bacon and add the cabbage. I didn’t wash it, I wanted it sour. Add a little black pepper and paprika. After about 10 minutes of roasting, I poured water over the cabbage and let it evaporate.

Done. Enjoy!

Main courses, Recipes, Snacks


3. May 2016

I am certainly the last person to be stating that this is the best pizza recipe. I’m still perfecting it. It is a pizza that we like. It is a pizza that I will share the recipe for.
Continue Reading…

Main courses, Recipes

Mixed beans stew

23. February 2016


  • 400 g mixed beans
  • 150 g sun-dried tomatoes (chopped)
  • 2 tins chopped tomatoes

  • 2 tbsp tahini (or more to taste)
  • 1 onion
  • 2 cloves garlic

  • freshly ground black pepper
  • cayenne
  • 2 tbsp coconut oil


  1. Soak the beans overnight or for about eight hours in water. Make sure there is enough water to last that long.
  2. Drain the beans, add fresh water in a pressure cooker, 4 leaves of bay leaf, 5 grains of black pepper and cook for 1 hour.
  3. When done, drain water and place them in a large frying pan (or a wok) where you have already done onion with garlic on coconut oil.
  4. Drain the sun-dried tomatoes (is using the ones in oil), add them to the pan along with the tins of tomatoes, tahini, cayenne pepper and pepper.
  5. Heat for a few minutes until everything is hot.
  6. Enjoy 🙂

Inspired by @Deliciously Ella

Main courses, Recipes

Roasted eggplant

16. February 2016


  • 2 big eggplants
  • 1 onion
  • 4 cloves garlic
  • 400 g tomato paste
  • 1 tsp oregano

  • 2 tsp basil
  • freshly ground pepper
  • 1 tsp rice syrup
  • salt (to taste)
  • 1 can cannelini beans

  • 1 tbsp nutritional yeast
  • 1/2 tsp oregano
  • cayenne
  • salt
  • 1 cup spinach


  1. Preheat oven to 180C.
  2. Peel the eggplants into slices, put on a parchment-covered baking sheet and bake until the slices are a bit shriveled.
  3. Sauce: Cut the onion and garlic into cubes and sauté them on a pan. Add tomato paste, oregano, basil, rice syrup, black pepper and salt (if necessary). Let it cook until the sauce thickens.
  4. Filling: Put the beans, nutritional yeast, oregano, basil, cayenne, black pepper, salt and spinach in a food processor and process until smooth.
  5. Preheat oven to 180 C again.
  6. Oil a casserole dish, put a thin layer of sauce on the bottom of the dish, arrange the eggplant over the sauce, spread the filling over that. Drizzle lightly with sauce. Repeat layers. The sauce should be the top layer.
  7. Enjoy 🙂

Roasted eggplant






Inspired by @Fat Free Vegan

Main courses, Recipes

Vegetable noodles in peanut sauce

16. January 2016


  • rice noodles
  • 1 bigger carrot
  • 1 broccoli
  • 1/2 leek
  • 1 onion

  • 3 cloves garlic
  • 1 tsp ginger (freshly grated)
  • salt
  • black pepper
  • turmeric

  • soy sauce
  • olive oil
  • sesame oil
  • rice vinegar

Peanut sauce

  • 4 tbsp peanut butter
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar

  • 2 tbsp coconut sugar
  • 2 tbsp sesame oil
  • 6 tbsp water


  1. Prepare the rice noodles according to instructions on the package.
  2. Coat the bottom of a wok with coconut oil and sesame oil. When oil is hot, add sauté the onions with garlic and ginger. When soft, add carrot, broccoli and leek until they all get lightly brown.
  3. Add noodles, soy sauce, turmeric and rice vinegar.
  4. Add the peanut sauce and serve with salad of choice.
  5. Peanut sauce: Mix all the ingredients for peanut sauce together. Use as much as you see fit.
  6. Enjoy 🙂