Vegan Carrot Cake 🌱

Today, the culinary journey through Sofia‘s vegan cookbook “Little Vegan Artisan” ends. At least, for now. Like every meal, this journey will end with something sweet. Cake: Mix 50 g oat meal, 25 g ground almonds, 25 g ground hazelnuts, 25 g whole-wheat spelt flour, 45 g coconut blossom sugar and 1 tsp baking powder….

Vegan Radish Root to Leaf 🌱

Incorporating the greens of the veggie you’re preparing into your dish is so satisfying. Not only is it a sustainable way of cooking. It also adds a totally new dimension to the dish. This culinary creation is a simple dish paying tribute to radish. And with that I mean the entire veggie – root and…

Vegan Springtime Salad 🌱

Spring has arrived. With flowers, wild garlic and artichokes. I love artichokes. I love the ritual of removing the petals. Dipping them and biting into the succulent meat. One after another. And finally reaching the delightful heart. Poetry on a plate. Clean and trim artichokes by removing the thorny tips from the leaves. Quarter and…

Chilled beetroot soup with dill pesto

My mother makes the most wonderful borscht. I love the marriage between sweet beetroot and sour vinegar. The smetana topping echos the acidity and caters for a pleasantly contrasting softness. This chilled summer version is my take on the Ukrainian classic. For the soup, boil 500 g washed beetroots until tender. Peel them and blend…

Purple asparagus with orange mayonnaise and poached egg 💚

Asparagus comes in three colors: green, white and purple. The purple one is only purple on the outside, though, and will turn green once cooked. Good thing that they can be enjoyed raw. Purple asparagus is subtle and refined, sweet and fruity on your palate. I gave it a quick pickling and combined it with…

Green asparagus salad with burrata

Springtime is asparagus time. The green ones are sweet and crisp and combine perfectly with soft and rich burrata. Add some pine nuts and fresh basil and you’ll have yourself a super easy, super quick and super delicious salad. Start with the green asparagus. Wash the spears, snap off the woody ends and halve the…

Purple carrot soup with hazelnut pesto

The base of this soup is a classic Sunday roast side: roasted rosemary and honey glazed carrots. Roasting vegetables before transforming them into soup unfolds authentically rich flavors. And the purple color of the heirloom carrots turns this soup into a feast not only for the taste buds, but for the eyes as well. This…

Heirloom beetroot carpaccio 💚

In 1950, Giuseppe Cipriani, the founder of the Venetian restaurant Harry’s Bar, invented a red and white dish honoring the colors characteristic to Vittore Carpaccio’s paintings. While the original dish excels with thinly sliced raw beef served with Parmesan cheese as well as lemon and olive oil, my version is vegetarian and based on radiant…

Monkfish with mountain lentils and beetroots

Fish with lentils is an inseparable team. I don’t even remember when I had it for the first time. And I think I have tried every possible combination. This recipe is a self creation resulting from ingredients available in the fridge. Boil 100 g mountain lentils according to the instructions on the package. Separately, boil…