I finally found my perfect homemade falafel recipe, with walnuts and coriander. I usually serve them in homemade pitta bread and hummus!

You’ll always want to have the ingredients on hand to be able to whip this dairy-free vegan strawberry coconut ice cream in minutes!

Kale salad with pomegranate & pine nuts: I love tasting the sweetness of the pomegranate and the oily crunchiness of the pine nuts!

Homemade Wholewheat Pitta Pockets are easy & quick to bake. It’s magic to see them transform in the oven from flat tires to light balloons!

This autumn mushroom soup has the earthy pleasant flavor of porcini mushrooms. It’s an easy recipe to enjoy at the warmth of the fire.

Pappa col pomodoro (bread and tomato Tuscan soup) is another great way of using a stale loaf of bread!

Panzanella is a Tuscan tomatoes and bread salad. It’s a great way to use old bread you wouldn’t normally use anymore.

This fresh Borlotti Beans with tomatoes recipe is an easy way to taste these wonderful legumes.

These crunchy fried pumpkin flowers make a great summer starter. They are savory and vegan. Give them a try: you’ll crave them.

Sugar-free fruity bread rolls with chocolate: a yummy and quick dessert.

Chards with capers and tomatoes is a side that my dad cooks regularly. It is such a quick and good dish with plenty of Mediterranean notes.

Roasted seeds: pine nuts, sesame, sunflower and pumpkin seeds. You can add these to so many dishes or simply crunch as a snack.

This curry and parsnip soup warms the heart and combine the nutty taste of parsnip with the exotic flavor of curry and coriander.