Vegan Recipes

Red capsicums are so nice fried in olive oil, and then sprinkled with a little salt… this time I tried a different pairing though: sage! And it works really well. Of course I really like fried sage, so I guess that that help. (In the background I have some fried eggplants, but you all know how to make that right?) :-)

Photos and Recipes by Alessandra Zecchini ©

Digging up the garden I pulled some ugly carrots and a few potatoes (white and yellow). I cleaned them and boiled them until cooked but firm, then I remove the skins (from the carrots too!) and sautéd them with olive oil, garlic, sage, rosemary and a pinch of salt. Really simple but super tasty!!

Photos and Recipes by Alessandra Zecchini ©

One of my favourite kitchen smells is garlic and herbs sizzling in olive oil! Here I used fresh rosemary, sage and oregano, a couple of garlic cloves, and a few long Asian eggplants, cut into halves or quarters (depending on their size). When the eggplants were done I added the asparagus (which take less time) and sauté the lot for one more minute, then added more fresh herbs, a good pinch of salt, a heavy lid, and turned the heat off. If you leave the veggies like this for 5-10 minutes they will just 'finish' cooking in their own steam.

I had herbs leftover, so I half-boiled some new potatoes, peeled them (sorry Kiwis, but I love to peel my potatoes, unless they are organic) and placed them on a baking try lined with baking paper. I added rosemary and sage, salt and olive oil. I baked the lot and the kitchen smelled lovely.

This is so easy to make, but looks impressive and tastes delicious.

Ingredients

1 big agria potato

1 bunch asparagus

3-4 onion weeds with flowers

1 l vegetable stock

nasturtium flowers and baby leaves

sage flowers

violet flowers

Peel the potato and cube. Clean the asparagus, remove the woody stalk ends and cut into small pieces keeping the tips aside. Clean the onion weed, set the flowers aside and cut the stalks. Place potato, asparagus spares and onion weed stalks in a pot with the vegetable stock and simmer until all the veggies are soft. Add the asparagus tips and blanch. Remove the asparagus tips and blend the rest of the soup. Serve and top with the whole asparagus tips, decorate with nasturtium flowers and baby leaves, sage flowers, violet flowers and onion weed flowers. Eat everything!

Photos and recipes by Alessandra Zecchini ©

I don't know why the yellow zucchini plant is three times more prolific than the green one! Still, I am not complaining, look at the colour!

My favourite additions to soups are beans, it is just so much fun shelling them and look at the beautiful colours. Pity that they become all brown during cooking.

Cut the potatoes in small cubes. Chop one or two red onions, and some good olive oil and mix.

Place on an oven try lined with baking paper and sprinkle with salt. Bake on high for about 30-40 minutes, shaking the potatoes from time to time (I do this by lifting the baking paper). When the potatoes are ready add a few thyme sprigs and mix well (I like to add the thyme at the end, it will smell lovely!). I also like to use thyme with red onion, but sage could be a good alternative.

Photos and Recipes by Alessandra Zecchini ©

The smaller potatoes were sautéed with garlic, olive oil, rosemary, sage and salt. A real luxury to eat such small potatoes, but I need to make more space in the garden, and there are plenty more to dig up! 

Any suggestions for more tiny potato recipes?