Vegan celeriac and mushroom winter stew

As well as loving my yoga I love cooking! I have been in love with gastronomy since I was a young kid. When I was 19 I decided to try a culinary school and I did a whole year of Chef’s training, and through this blog I would like to somehow share both passions with my lovely followers (or you can just come to my classes :).

The winter is still going and I keep on trying new recipes that bring some more comfort to my days.  I woke up one day recently with this recipe idea, that had some inspiration on a recipe that my lovely mother-in-law makes, although not very vegan, and I thought to share it.


A big celeriac

A swede

One leek stick

Two celery sticks

One onion

Two carrots

1 red pepper

300 grs of mushrooms

3 cloves of garlic

A bunch of fine green beans

6 prunes

6 dried apricots

Pitted olives

300cl white wine

300cl red whine

80cl white wine vinegar or cider vinegar

Whole black pepper corns, salt, pepper, 3 bay leaves and a couple of teaspoons of herbs de Provence

1 cup of water

Two veggie stock cubes

Olive oil and some margarine


Finely chop the onion, garlic, leek and celery sticks and bring them in a casserole to fry with some olive oil. Peel and cut the celeriac, swede, and carrots in big chunks. Chop the mushrooms in two and the pepper in big pieces. In a large pan fry these vegetables with some margarine just for a few minutes and salt and pepper them. Add the chunks to the casserole and pour the wine and vinegar in; add the prunes, apricots, the stock cubes dissolved in a cup of hot water, and the peppercorns, bay leaves and herbs the Provence. Bring to boil and lower the heat. Cover and slow cook for about 45 min to an hour or until the vegetables are soft and to your taste. Let to cool down and rest for a few hours. Bring to boil again and about 5 min before serving add the green beans and the olives and check if it needs more salt.

I think this kind of stew is nicer the day after making it so you can prepare it in advance and then re-heat it. You can serve the dish with some boiled quinoa or with some mash potatoes, to make it even heartier or just eat it with some nice bread.

Enjoy and namaste!


Quinoa Paella with aubergine caviar


I had recently a big Sunday lunch with my family in law and some of them are vegetarian and were going vegan for January. I had brought a few kilos of quinoa from Bolivia in my suitcase last trip there; so this was the perfect occasion to cook some of it: a vegan feast!

I’m not very good at following recipes so I just improvised a bit and, maybe I was just lucky, but it was a great success! They all said I should share the recipe and it was a bit late to take a picture so there you go, that is why the pictures are not the best. But if I make it again soon I will add some better ones 🙂

I hope you will try the recipe and if it works for you please let me know and share!


Ingredients (serves 8)

A few threads of saffron

One medium size onion

3 garlic cloves

Two celery sticks

One leek

Two carrots

1 sweet pepper

Olive oil

Two medium tomatoes

200 gr of mushrooms

Spices: Paprika, pepper, chilli flakes, curcuma, turmeric, bay leaves, and salt

About 800ml of homemade vegetable stock and one dry vegetable stock cube

1 red sweet pepper for decoration

8 Turkish green peppers

Some coriander, parsley and green onions to serve

Some lemon in slices to serve

3 cups of quinoa

Extra virgin olive oil

For the aubergine caviar:

Two large aubergines

Half garlic clove

Extra virgin olive oil, salt and pepper


Put the two aubergines in the oven at 180 C, cut in halves with some salt, pepper and olive oil for about 35-40 minutes. Put a few saffron threads in a cup with some warm water before starting with the rest of preparation. Finely chop the onion, garlic, leek, celery, carrots and sweet pepper.  Heat a paella or large pan and add all these vegetables. Fry until tender and until it starts to get golden. Add the spices and continue frying for a minute;  then add the tomatoes (chopped) and the vegetable stock and saffron. In a separate  very hot pan fry the mushrooms and then add them to the paella (or large pan). Boil the quinoa until the centre is still white and rinse well. Only a few minutes before serving, add the quinoa to the paella and mix all ingredients and re-heat. Put the Turkish peppers on a very hot pan with little oil and cook them until the edges are a bit burnt, and salt and pepper them. Chop the red pepper in long strips and chop the herbs.

When the aubergines are less hot, peel and discard the skin and shred the meat in long bits, not need to make then too small. Finely chop the half clove of garlic and mix it with the aubergine and salt pepper it with some extra virgin olive oil.

To serve add the red peppers from the centre out in a circle as well as the Turkish peppers on top of the quinoa. Sprinkle abundantly the herbs on top and add some lemon in slices on the sides. The aubergine can go in a different bowl for people to serve themselves.