in Dinners, Healthy Recipes

Eggless and milk free pasta carbonara that you will love

I have never thought I could make pasta carbonara that is eggless and milk free. If you have some tofu nearby, you will love that dish. It could not been simple to make. This recipe is so delish  and takes little time to prepare.

Are you ready to start the culinary adventure?

Did I hear YES?

Great. Let’s start.

Here is what you will need:

*as much as you like pasta of your choice ( I used gluten free brown rice pasta)

*500g of chestnut mushrooms

*handful of kale

*1 big onion

*300g of silken tofu

*3 gloves of garlic

*vegan yeast flakes

*juice of 1/2 lemon

*pepper and salt to season

*fresh parsely

How to make it:

  1. Wash and slice mushrooms. Chop the onion and garlic.
  2. Wash and tear kale.
  3. Throw mushrooms and chopped onion in them frying pan and let them dance together for few minutes.
  4. Throw torn kale. Optionally you can go for spinach here.
  5. Prepare the sauce by putting tofu, yeast flakes, chopped garlic, nutmeg, salt and pepper and lemon juice into a bowl.
  6. Blend it with a blender until you reach smooth texture. Taste it and add more salt or pepper. Now I forgot to add nutmeg when I was making it and it still was amazing.
  7. Put the sauce into the pan with mushrooms, onion and kale and cook it for a short while
  8. Boil water in a pot and throw pasta of your choice
  9. Put boiled pasta in the frying pan and mix it with sauce.

When you are serving it, throw some fresh parsley on the top and serve it straight away. Ahh and add some love too.

Bon Appetite!

Light and Hugs from Me


in Dinners, Healthy Recipes

Buckwheat and beetroot – leading stars

Two days ago I made buckwheat and beetroot to be the leading stars of my dish.  Have you ever made a recipe with whatever you had available at home in a given moment?  I have. Countless times and buckwheat was the main ingredient quite frquently.

   I have always loved buckwheat even as a child.

The recipe is simple and super fast to make. That is the way I have liked my food to be prepared, fast and healthy. Buckwheat and beetroot are perfect combo to me and the dish is just what I needed on that day: blissfully tasty and colourful.
What will you need to make it:

  • 1 cup of buckwheat ( I used pretoasted one) 
  • 2x medium size beetroots with leaves – f you do not find beetroots with leaves, you can add spinach. Anything green really will be good. I would recommend to add kale as well.
  • 1 bigger onion
  • 2x tsp of coconut oil
  • sea salt
  • pepper
        oh and the most vital ingredient: some LOVE 🙂 


In the medium size pan, combine 1 cup of buckwheat and 1 and 1/2 cup of water. Bring it to simmer and then put lid on and allow the buckwheat to simmer for 15 to 20 minutes. Wash and chop two beetroots and boil them.
Chop the onion and put two teaspoons of coconut oil and fry it slightly in a separate frying pan. Once the onion is translucent, add chopped beetroot leaves and stir it with onion for 3 minutes. Add boiled beetroots and then add buckwheat. Throw some sea salt and pepper to season and Voila 🙂 Oh and remember to sprinkle with love.

I think buckwheat has been underappreciated for a long time.

And it really should not be as your dose of fibre, potassium, vitamin B6 and iron is served with it. Not to mention that it facilitates your immune system with zinc and magnesium.  What is your cooking experience with buckwheat? Are you a fan or not? Comment below if you have your recipe to share . Bon appetite!



Light and hugs from me


in Dinners, Healthy Recipes

Mish mash salad ala moi

I have days when I simply  throw in the bowl whatever veggies I have and suddenly a salad appears. I know. Miraculous for sure! 🙂 It happened the odd weekend ago. I had some spinach, cauliflower and some basil pesto that I thought would simply serve me over a week. Nope. It did not and as I have a bigger amount of it, an idea for salad came into my mind.  So below a super simple recipe for nutritious I think salad ala moi:


*1 small cauliflower

* some spinach of choice

* basil pesto

Wash the cauliflower, cut it into small chunks and pour hot water over it. Drain and  add spinach and pour pesto. Toss everything and voila! 🙂 Serve straight away as I did – I was way too hungry to resist.


Light and Hugs From Me


in Dinners, Healthy Recipes

Chana masala by Me

I have always been a fan of Indian spices and chana masala definitely combines the amazing taste of them.

Garam masala, cumin, turmeric, coriander make a perfect combination, their smell  entangles you once you add them to the pot. I made that dish over the weekend and it makes my lunch today as well.

Here are the ingredients:

  • 2 red onions chopped
  • 1 small piece of ginger nicely chopped
  • 1 can of chickpeas ( drained)
  • 1 zucchini chopped
  • 1 tin of coconut milk
  • 100 g of three colour quinoa
  • 2 tbsp of sunflower oil
  • spices: * 1 tsp of cumin, * 1 tsp of coriander, *1tsp of paprika, *2tsp of garam masala, *2 tsp of turmeric, some fresh pepper and salt to your liking

Boil quinoa and put it aside.

Heat one tablespoon of oil and put the chopped onions and ginger in a pot. Once the onions start to be getting golden, add all spices and fry it for 3 minutes.

Add chopped zucchini, chickpeas and coconut milk and boil it for ten minutes. Add boiled quinoa. Let all the ingredients soak in that flavor. Above spice with coconut create a very aromatic smell and they always make me eat straight from the pot, once the dish is done.  I can hardly ever wait.

I like to have chana masala with some raita on the side.

Light and Hugs From Me



in Dinners, Healthy Recipes

Rock the beet brown rice

It was supposed to be a well followed through recipe from one the cookbooks I have, however it turned out to become my own creation eventually. This yummy dish is perfect for dinner and it so easy to make.


* 3 bigger beetroots ( cooked and chopped)

* 1 onion ( chopped)

* 2 gloves of garlic ( chopped)

* 250 g of basmanti brown rice

* 2 litres of vegetable stock

* some pepper and salt

* two bigger kale leaves

Chop and boil the beetroots. In a small pan, fry onion and garlic until soften, add rice and cooked beets. Cook for 2-3 minutes. Add some salt and pepper. Add stock and leave all ingredients on low flame, allowing the rice to soak in them. It will take you 30 minutes or a bit more to cook. Afterwards, wash and tear kale leaves into the dish and mix well.

It turned out to be so much for me that I had that dish for two days. 🙂

Enjoy! Bon Appetite and follow to my Instagram profile @azesty_life  to see the end result of that dish 🙂


Light and Hugs from Me