Zaalouk is a popular Moroccan dip or salad made with eggplants, green peppers and tomatoes and seasoned with paprika, cumin, and herbs. It’s super flavourful and it makes a great appetiser, side or snack! It’s usually eaten as a dip with crusty bread. The preparation and ingredients of zaalouk can vary slightly based on the […]
Capuliato is one of the oldest pestos of Italian cuisine. It’s a condiment typical of Sicilian cuisine made of sun-dried tomatoes The word “capuliato” in Sicilian dialect, means minced. This can refer to many things, like meat, but in the province of Ragusa it refers to minced sun-dried tomatoes. Capuliato is a mixture of dried […]
Focaccia barese is a typical focaccia of Apulian cuisine, made up of a crispy base, a soft and light inside, mixed with boiled potatoes and durum wheat semolina, and topped with juicy cherry tomatoes, olives and oregano. If you ever travel to Puglia, and specifically Bari, you will find this type of focaccia everywhere. There […]
This Italian dish called frittedda represents spring. It’s made with artichokes, peas, and broad beans in agrodolce, which means sweet and sour. It’s made with seasonal produce, and it’s a super delicious naturally vegan dish that can be served with bread but also with pasta. What you need for this Sicilian Frittedda : How to make this […]
Fave e Cicoria (Broad beans and chicory) is a traditional dish of the Apulian region of Italy. It’s also known as “ncapriata” or “fae e foje” and it is an ancient, naturally vegan peasant dish. The pair of these two main ingredients it’s perfect, the sweet broad bean puree goes perfectly with the bitterness of […]
As part of my Naturally Vegan series, I discovered this Indian curry, made or yellow split mung beans and coconut. Indian cuisine, in particular South Indian, is well known for having a high variety of naturally vegan and vegetarian dishes. This curry is a mung (or moong) bean curry. It’s cooked with grated coconut, and […]
Sugo Finto or Scappato is an Italian sauce that literally translates to “fake” or “escaped” sauce. It’s perfect as a pasta sauce but its’ great with bread, gnocchi, lasagne and more. The sauce is prepared exactly like the classic ragù sauce, but without meat so “escaped “in the sense that the meat has escaped from […]
Santorini fava is a yellow split peas dip that you will find all around the island of Santorini. It’s also super simple to make so try it to experience some delicious greek food wherever you are. I learned how to make it in Santorini with a greek chef so if you’re looking for a recipe […]
Ajo Blanco is a traditional Spanish soup that is typically served cold, making it a perfect dish for hot summer days. The soup has a creamy and smooth texture, and a subtle nutty flavor that comes from the use of almonds. Ajo Blanco is made by blending together almonds, bread, garlic, and olive oil, along […]
Baigan Choka is a smoky and spicy eggplant dip that is often enjoyed as a side dish or appetizer in Trinidadian cuisine.
A super simple yet comforting and flavourful dish from Kenya. Made with simple whole foods.
Welcome! I'm Francesca, I’m Italian and I’m a passionate home cook. I share easy whole foods plant based recipes and naturally vegan dishes from all over the world!
