Spring salad

Products(for 2):

5-6 leaves of lettuce
300 g beet
2 average tomatoes
1 cucumber

1 well filled tbsp of mustard (de Dijon preferably)
2 tbsp olive oil
2 tbsp vinegar (apple preferably)
a handful of fresh basil (or a teaspoon dried)
salt, black pepper
Chop the beet in small cubicles and boil for 10 minutes, rinse it and let it cool. If you prefer it raw, just wash it well and grate it.
Cut the tomatoes, cucumbers and the lettuce in a large bowl, and add the beet.
In a small bowl mix energetically with a spoon the mustard with the oil and the vinegar until a homogeneous substance is obtained. Then add the basil and the rest of the spices and mix again.
Pour the dressing on the chopped vegetables and mix well.

Potato and Leek Vegan Gratin

This recipe is inspired by a traditional meal from the Rhodope mountains, adapted for vegans.

Products(for 4):

1 kg potatoes

3 leeks
5-6 cloves of garlic
a handful of fresh parsley
dried chilly peppers
1/2 teaspoon grounded nutmeg
2 tbsp olive oil
1/2 teacup water
salt, grounded black pepper, paprika

Peel the potatoes, wash them and cut them in thin slices. Chop the leek, heat some of the oil in a pot and stew it until it softens (not more then 5 minutes). Separately in a bowl mix the chopped garlic, the parsley, the chilly, the nutmeg and a little bit of the olive oil.
Cover the surface of a large baking dish with a thin layer of the olive oil and cover with 1/3rd of the potatoes. Cover these with half the leek and half the mixture in the bowl. Then add another third of the potatoes and the rest of the other ingredients. The last layer should be potatoes only. Sprinkle with some more oil, black pepper, nutmeg and paprika, then pour the water carefully in one of the dishes corner, not on the top of the gratin.

Heat the oven to 200 Celsius, cover the dish with aluminium foil and bake for 25 minutes. Then remove the foil and bake for another 10.
Enjoy good vegan food!

Aubergines Iranian style*

Products(for 4):

2-3 average aubergines
1 onion
tin of tomatoes
1 teaspoon cinnamon
1 teaspoon turmeric

grounded chilly
black pepper, paprika, salt
2 tbsp oil

1 teacup basmatti rice

Cut the aubergines in this slices, salt them on both sides and leave them in a bowl for 15 minutes (a dark coloured liquid should gather). Then wash from the salt, dry, heat the oil in a pot and fry them slightly on both sides. Take them out and put them away. In the same pot fry the chopped onions. When soft put the aubergines back, as well as the tomatoes, and all the spices.
Lower the heat and cook for 30 minutes, don’t forget to stir occasionally.

Rinse the rice and also cover with cold water, but for 20 minutes only. Pour the water out and put in a smaller pot, boil it with 2 teacups of water. When there’s a tiny amount of water left in the rice, take the pot off the heat, cover it and leave it for 15 minutes to absorb the remaining liquid.

Serve equal parts of the two in a dish.
*cause I’ve learned the recipe from an Iranian girl.
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