Curry with what you’ll find in your fridge


Carrots ? Squash ? Onions ? Mushrooms ? Or even frozen cauliflower ? That will do ! You can cook curry with whatever ingredients you’ve got in your fridge.

We’d recommend to prepare it with coconut milk but you can replace it with liquid cream or any plant-based cream you like (soybean, rice, oat.. the taste will be different but still delicious). There’s only one thing you really need : powdered curry.

Ingredients for 2 people
120 g rice
2 big carrots
1 onion (optional)
100 g mushrooms (optional)
200ml of coconut milk (or liquid cream / other plant-based cream)
Some olive oil
Two chicken breast or 2 eggs or 200g of tofu or 50g of proteins textured soybean
2 teaspoon of powdered curry
Some Coriander, fresh or dried

Boil the rice
Drain the rice and add a drizzle of olive oil


  • Wash, peel and cut the vegetables you’ve got
  • In a pan, pour in a drizzle of oil (olive, sunflower, coconut…)
  • Cook onions and chicken at medium heat for 2-3 min.
  • Add vegetables (sliced tofu for the veggie version) and pour over water, cover up and let it boil until water evaporates (6 to 8min).
  • Check if vegetables are cooked, they must be tender.
  • Pour coconut milk or cream.
  • Add spices, curry or curcuma and hot pepper.
  • Mix it and let it simmer for 2 more minutes
  • Add some coriander, salt and papper.

Serve in a plate or in flat bowl, add rice first and cover it with curry.




Ingredients for 2 people
120g quinoa (or bulgur, wheat meal)
1 carot
1 tomato
A quarter of cucumber
Dried grapes or pomegranate
100 g chickpeas
200 g tofu or 2 eggs
Dices of roasted sweet potato (optional)
A bunch of walnuts or any other nuts
Feta cheese / sheep cheese / fresh goat cheese (optional)
1 shallot
Mint leaves
Parsley fresh or dried
Cumin, salt and paper
Olive oil

Cook quinoa and add a drizzle of olive oil

Eggs / Tofu
Prepare hard-boiled eggs or dice the tofu and grill it in a pan with a bit of oil and some cumin


  • Wash vegetables
  • Mix in a large plate : shredded carrots, diced tomatoes and cucumber, diced shallot, chickpeas, parsley, mint, some dry grapes (or pomegranate seeds)
  • Pour on a teaspoon of olive oil
  • Add some quinoa, tofu or eggs, then mix it. Sprinkle it with salt and pepper.



Pasta gratin with leeks and spinach



(it’s also possible to make this recipe without an oven, it still tastes grate !)

Ingredients for 2 people
Pasta : Farfalle, coquillettes, …
1 leek
100 g spinach
1 carott
1 onion
2 chicken breast or salmon filet, or 200g of tofu or 50g of textured soybean proteins
100 g grated cheese
100 ml soybean cream or light liquid cream
Nutmeg (optional)
Salt, pepper

Cook then drain pasta. Add a drizzle of oil olive to prevent pasta from sticking.


  • Wash out spinach
  • Cut the leek into fine sticks, mince the onion, peel the carrot into thin slices.
  • Cook everything into boiling water for 5 minute (with textured soybean proteins if it’s your chosen option) then drain.



  • In a baking dish : mix well pasta, vegetables and cream with a pinch of nutmeg, salt and pepper. Cover it up with grated cheese and cook it in the oven for 5 minutes at 230°C (or use the grill option)
  • In a pan, add a drizzle of oil (coco, olive…)
  •  Cook chicken breasts or fish or grilled tofu with any spices you like
  • Cut the heat, add lemon juice (optional), serve with gratin


Eggplant lasagna


Ingredients for two people
1 eggplant
300 ml tomate sauce
200 g of cooked kidney bean (can)
100 g canned tuna (optional)
100 ml soybean cream (or rice, almond, oat) or fresh cream
100 g grated cheese
Bay leaves
Cumin (optional)

The sauce
Mix the tomato sauce with the kidney beans and tuna (optional). Add a pinch of cumin (optional), thyme, salt and pepper.

Wash the eggplant, cut it lengthwise into thin slices.


  • Dispose slices of eggplants into the flat-bottomed dish
  • Add a layer of sauce
  • Then a layer of cream (optional)
  • Repeat as needed and end with a layer of tomato sauce or soybean cream, cover up with grated cheese.
  • Cook it in the oven for 30 minutes at 210°, extend the time if eggplants are not baked enough.

crédit photo : Mailo fait maison


Chili con/sin carne



The advantage of this recipe is that we use the cans we have in our cupboard.
Ingredients for 2 people
120 g rice
1 small can of corn
200 ml tomato sauce
1 onion
1 clove of garlic
Olive oil
250g minced meat or 200g tofu or 50g textured soy protein or 2 eggs
1 small can of kidney beans
Chili powder
Parsley (optional)
Salt, Pepper

Cook and drain the rice

The chili sauce
Meat version

  • In a large frying pan,add some oil and cook the chopped onions and garlic. Add the minced meat and tomato sauce and simmer for 10 minutes over low heat.
  • Drain and rinse the kidney beans and corn and add them to the pan.
  • Add the spices and simmer for 5 more minutes.


Tofu version

  • In a large frying pan, add some oil and cook the chopped onion and garlic.
  • Cut the tofu into cubes, add it to the pan with the tomato sauce and spices and put on low heat. Drain and rinse the
  • kidney beans and corn, add them to the pan and mix. Simmer for 10 minutes.


Textured soy protein version

  • Cook the proteins for 3 minutes in boiling water, then drain.
  • In a large frying pan, add some oil and cook the chopped onion and garlic.
  • Add the tomato sauce, cooked soy protein and spices and put over low heat.
  • Drain and rinse the kidney beans and corn, add them to the pan and mix. Simmer for 10 minutes.


Eggs version

  • In a large frying pan, add some oil and cook the chopped onion and garlic.
  • Add the tomato sauce and the spices and put on low heat.
  • Drain and rinse the kidney beans and corn, add them to the pan and mix. Simmer for 10 minutes. Cook 2 fried eggs and place them on top of the sauce.

In a plate serve one portion of rice with one portion of chili. Cover with parsley leaves (optional).



Hummus Starter

Best made with a blender or chopper, but you can also crush the chickpeas with a fork!

200 g cooked chickpeas
3 spoons olive oil
1 spoon tahini (sesame paste) or 1 spon of peanut butter or almond butter (and if you don’t have any of these… maybe you have 70 g of soy cream? )
1 teaspoon cumin
1/2 teaspoon paprika
1 lemon (juice)
1 garlic clove
2 pinches of salt

To taste
1 cucumber and 2 to 3 carrots

  • Drain the chickpeas. Put all the hummus ingredients in a blender and blend until smooth.
  • If you don’t have a blender, mash the chickpeas with a fork with chopped garlic, then add the olive oil and tahini, the lemon juice and then the spices.
  • Mash well.
  • Place in a container and keep in a cool place.
  • Wash carrots and cucumber, peel and cut into sticks.

Enjoy as a starter or a healthy snack!


Banana bread healthy version



A Sunday snack, or even your breakfast. You will need ripe bananas.
3 ripe bananas (+1 optional, for decoration)
100g of fruit purée (1 can, preferably with no added sugar)
2 eggs
200 g flour
30 g sugar (or less, bananas sweeten naturally)
1 teaspoon baking powder
Cinnamon or 4-spice blend (optional)


  • Preheat the oven to 150°
  • In a salad bowl, mash the bananas and add the fruit purée. Mix.
  • Add the eggs and sugar.
  • Gradually add the flour and spices.
  • (Optional: it is possible to add nuts, chocolate chips, or raisins).
  • Finally, add the baking powder.
  • Pour the preparation into a buttered mould, if you have an extra banana, cut it in half lengthwise and place it on the cake.
  • Bake in the oven for 50 min.