Bulgur and lentil meatballs


If you are looking for e vegetarian friendly, yet tasty meatballs recipe- look no further. These turned really well and I absolutely love the tomato sauce to go with.


For the meatballs:

  • 1 cup lentils
  • 1 cup bulgur
  • 1 egg
  • 1 small onion, chopped
  • handful parsley, chopped
  • 2 tbsp yellow mustard
  • salt and pepper
  • 2 tbsp flour, plus extra for dusting
  • oil for frying

For the sauce

  • 1 can chopped tomatoes
  • 1 cup water
  • 1 stick cinnamon
  • 1 tsp cumin
  • 1 tsp sugar
  • salt and pepper to taste


  1. Boil the lentils and bulgur, strain the water
  2. Mix all of the meatballs ingredients and form little patties
  3. Dust each meatball with flour and fry until golden- around 2 minutes on each side
  4. Make you sauce- by mixing all of the sauce ingredients in a small pan. Cook until it thickens, take the cinnamon stick out
  5. Serve the meatballs with the sauce and extra fresh parsley



Chia pancakes


We love pancakes at home. I mean, who doesn`t?! I try to experiment every time I make them and got some good  recipes here,  here  and here . This one is for thick, yet super fluffy chia pancakes. Oh, and they are vegan too. Give it a go this weekend.


  • 1 cup white flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tbsp sugar
  • pinch of  salt
  • 3 tablespoons chia seeds
  • 1 cup almond milk
  • 1 teaspoon vanilla, optional
  • butter for greasing (or use coconut oil for vegan option)


  1. Take your chia and add 3-4 tbsp of water. Let it sit for 2 minutes
  2. Combine all the ingredients, including the chia and whisk well.
  3. Bake your pancakes over a medium heat.
  4. Serve with your favorite fruits 🙂

Chickpea curry- vegan


I love a good curry recipe. This one is packed with flavor and totally vegan.

Recipe adopted from: Jamie Oliver 

INGREDIENTS: Serve 2 portions!

  • 2 medium onions
  • 1 x 400 g can chickpeas
  • 1-2 fresh green chillies
  • 2 tablespoons sunflower oil
  • 1 teaspoon mustard seeds
  • 1-2 teaspoon sugar
  • 200 g canned tomatoes
  • 1 teaspoon fresh ginger, chopped
  • 3 garlic cloves, chopped
  • 1 teaspoon red chilli powder
  • 1 teaspoon turmeric
  • a few sprigs of fresh coriander
  • ½ teaspoon garam masala


  1. Peel and finely chop the onions, drain and rinse the chickpeas and finely slice the green chillies.
  2. Heat the oil in a saucepan over a medium heat and add the mustard seeds. Stir in the onions and fry until transparent and turning golden at the edges.
  3. Chop and add the tinned tomatoes, then cook for another 5 minutes, before adding the ginger, garlic, garam masala and sugar (if using), and a pinch of sea salt. Keep stirring and cook for further 5 minutes.
  4. Stir the chickpeas into the pan. Add 250ml water to make a thick sauce. Place the lid on the pan, lower the heat and simmer for 5 to 7 minutes.
  5. Pick and finely chop the coriander and  finely sliced green chillies, to serve.


Yayla Çorbas or Turkish yogurt soup


I am not sure how appealing yogurt soup may sound to you, but if you are from the same part of the world as me you know what I am talking about. This recipe is so simple that anyone can make it. Seriously- no cooking skills required! It is perfect to start your dinner with or just to warm yourself on a rainy day.

The original version is made with rice, but I used bulgur as I like the texture and earthy flavor.


  • 1 cup full fat plain yogurt
  • 3 tbsp flour
  • 1 egg yolk
  • 2 cups water
  • 1/3 cup bulgur
  • 1 tbsp butter
  • 1/2 tsp dry tarragon
  • 1/2 tsp sweet paprika
  • 1/2 tsp dry mint
  • salt and pepper to taste


  1. Boil the bulgur
  2. Take a bowl and mix in flour, yogurt, salt, pepper, egg yolk and a little water. Keep aside.
  3. In a pan boil 2 cups of water and add the boiled bulgur. Pour in the yogurt mixture, stirring constantly to avoid any lumps.
  4. In a small pan, melt the butter and add the tarragon, mint and sweet paprika. Cook for less than a minute and add to the soup



Easy veggie stew and two ingredients flat bread

IMG_6316.JPGI love anything that begin with two ingredients. But is it always good? In this case yes! I saw this flat bread recipe on Buzzfeed and I was curious would it work. It turned really well and it was good even on the next morning.

The veggie stew is simple and flavorful- probably my favorite childhood dish. It is purely vegan, but goes just perfect with a spoon of plain yogurt or white feta type cheese. Oh, did I mentioned it is also one pot made-yes that easy. Give it a go!


INGREDIENTS: for 4 portions

For the stew:

  • 2 big potatoes
  • 2 bell peppers (choose your color)
  • 1 medium onion
  • 1 cup frozen peas
  • 2 carrots
  • 3-4 garlic cloves
  • 1 can tomatoes
  • 1 tbsp sweet paprika
  • 1 tsp fenugreek powder
  • salt and pepper
  • 1 tsp thyme
  • 3-4 tbsp oil
  • fresh parsley to serve

For the flat bread:

  • 1 cup yogurt
  • 3-4 cups white flour (use more if needed)


  1. Chop your veggies into big chunks
  2. Saute the veggies with oil and spices for 2-3 minutes
  3. Add the tomatoes and 4 cups water.
  4. Cook until it thickens and everything is nicely cooked through
  5. Serve with freshly chopped parsley
  6. In a big bowl mix yogurt and flour until you get nice soft dough.
  7. Roll small balls into flat bread
  8. Bake on a griddle pan for 3-4 minutes on each side (or until visibly cooked)


Fishcakes with mayo and Worcestershire dip


Living with a man who hate all seafood isn`t easy. Though he loves fish and chips (as per him this doesn`t taste fishy) I can`t let him eat anything else. I made him eat sushi when we first met, and he is now converted tuna lover- BIG deal! This fishcakes were another attempt and hopefully big success.

The challenge here was the type of fish I can use as Tom would not eat salmon as it`s too fishy, crab is also off the list. I was ready to opt for the cod, but there wasn`t any at the supermarket, so what are my options?! Nile Perch! I have no idea about this fish, not sure if I ever tried it myself,but the meat looked white and very similar to the cod, so I decided to take the risk.

It was a winner! The meat wasn`t fishy at all, in fact it was with really  pleasant creamy taste. Mixed with potatoes, and deep fried I was almost certain Tom will not only eat it but also like it. I decided to serve it with simple mayo and Worcestershire dip and some store bought spicy pineapple sauce.


  • 400g Nile perch fillet (or any other fish you like)
  • 3 medium potatoes
  • 1 small onion finely chopped
  • 1 red bell pepper finely chopped
  • 1 egg
  • 1/2 cup sweet corn- I used fresh from the cob, but you can use from a can
  • handful chopped parsley
  • black pepper and salt
  • 1 tsp sweet paprika
  • 1/2 cup flour
  • oil for frying
  • 1/2 cup mayo
  • 1 tbsp Worcestershire sauce


  1. Boil the potatoes, peel and mash them with a fork
  2. Chop the fish fillet into small chunks
  3. In a big bowl mix potatoes, fish, onion, peppers, parsley and salt and pepper. Add the egg and mix well using a spoon or even with hands
  4. Preheat your oil in a non stick pan
  5. Take some fishcake mixture and form a patties, dust in little bit of flour and fry until golden- 2 minutes on each side.
  6. Mix the mayo and Worcestershire and serve with the fishcakes

Freekeh pilaf with pine nuts, cauliflower and tahini sauce


I am not sure from where to start with this recipe. So much goodness for the body and soul 🙂 This could easily be your new favorite for the meatless Mondays.

Let`s start with what is freekeh?!

In short, freekeh is wheat.  It is actually young green wheat that has been toasted and cracked. It`s healthy whole grain food, much like bulgur.


If you don`t have it in the shops near you I recommend substituting it with farro or barley, or even couscous and quinoa (although with the last two I will miss the texture that freekeh has).

The whole meal might seems complicated, but it is actually just cooked separated and then assembled to serve.


Roasted cauliflower

  • 1 large, tightly packed head of cauliflower, sliced into bite-sized florets
  • 2 to 3 tablespoons extra-virgin olive oil
  • Salt and pepper

Freekeh pilaf

  • 2-3 tbsp olive oil
  • 1/2 cup raisins
  • 1 ¼ cups  freekeh
  • 1 tbsp  harissa paste
  • 1/2 cup pine nuts
  • 2 cloves garlic, pressed or minced
  • salt
  • 1/2 tsp cumin
  • 1 tsp sweet paprpika
  • 3 cups  vegetable stock and/or water

Garlicky tahini sauce

  • 1/3 cup tahini
  • 3 tbsp fresh lemon juice
  • 2 cloves garlic, pressed or minced
  • Generous pinch of red pepper flakes
  • 1 cup yougurt
  • salt and pepper


  • Handful fresh parsley
  • Crumbled feta


  1. Toss the cauliflower in oil, salt and pepper. Roast for 30 to 35 minutes, tossing halfway, until the florets are deeply golden on the edges.
  2. To cook the pilaf: Warm 1 tablespoon olive oil in a heavy-bottomed saucepan. Add the raisins, pine nuts and cook for about 3 minutes. Add the freekeh and sauté for 2 minutes, then add the garlic, cumin, harissa,paprika and salt, and sauté for 1 more minute. Add vegetable broth, raise the heat and bring the mixture a boil, then reduce heat to medium-low, cover and cook, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, until freekeh is tender, 20 to 25 minutes. Drain off any excess liquid, cover and set aside for 5 minutes. Fluff with a fork and season with salt and pepper to taste.
  3. To make the dressing: In a bowl, stir together the tahini, yogurt, lemon juice, garlic and red pepper flakes. Whisk  until you have a smooth, blended tahini sauce. Season generously with salt  and black pepper, to taste.
  4. To assemble the individual dishes: Start with a bed of cooked freekeh and top with roasted cauliflower. Drizzle tahini sauce generously over the dish and then top with a sprinkling of chopped parsley and crumbled feta , raisins and sesame seeds.