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Spicy chickpea patties

Spicy chickpea patties 0

Traditionally served as a tapas dish, this popular Spanish recipe was too good to share! So here it is served as a main course! You can accompany it with romesco sauce, with pita bread or with fresh or grilled vegetables. 

Spicy chickpea patties

Makes 4 servings 
Preparation 20 minutes
Cooking 35 minutes



3 / 4 cup of organic dried chickpeas 
1/4 cup olive oil
1 medium onion, diced
1 stalk of celery, diced
1 carrot, diced
3 gousses d'ail hachées
1 1/2 tablespoon tomato paste
2 bay leaves
2 teaspoons of ground roasted cumin
Freshly ground black pepper
2 tablespoons of harissa
3 tablespoons of freshly squeezed lemon juice
¼ cup chopped cilantro
1/4 cup chopped parsley
1 flax egg
1/2 cup chickpea flour
1/4 cup olive oil
½ cup of sauce Romesco




  1. Cover the chickpeas with water and let soak for 8 hours or overnight. Drain.
  2. Heat 4 tablespoons of olive oil in a large skillet over medium heat. Add the onion, celery and carrot, season with pepper and cook for 5 minutes.
  3. Add the garlic and tomato paste and cook for 1 minute.
  4. Add the bay leaves, cumin, chickpeas and add water to cover by 1 inch. Reduce the heat to low and simmer for 30 to 45 minutes or until the chickpeas are tender and all the liquid is cooked through so that they are almost dry. If the beans are cooked but seem too soft, increase the heat and boil to reduce the juices to a glaze. It doesn't matter if they start to brown a bit. It adds extra flavor. Remove from heat and let cool.
  5. Remove and discard the bay leaves.
  6. Place the chickpeas in a food processor and pulse 3-4 times to roughly chop them. Add 2 tablespoons of chickpea flour, harissa, 3 tablespoons of lemon juice, parsley, coriander and flax egg then mix. If the mixture seems a little wet, add a tablespoon or two of chickpea flour.
  7. Pour the rest of the chickpea flour on a plate. Form the chickpea dough into 8 balls; roll in the chickpea flour to coat them well; then form patties 3 inches in diameter and ½ inch thick. Place on a wire rack and refrigerate for 30 minutes to firm.
  8. Preheat the oven to 200F.
  9. Heat 2 tablespoons of oil in a large skillet over medium heat. Add the chickpea patties and cook on each side for 5 minutes or until crispy, golden and heated through, adding an additional tablespoon of oil when turned over. Transfer to the oven to keep warm. You may need to do this in two batches, depending on the size of your pan.
  10. Serve with Romesco sauce and a refreshing salad that contains cucumbers, arugula, tomatoes and green onions. Also delicious with romesco sauce and zucchini pasta!


Bon appétit!


President Hippocrate Bio
Sweet Potato Skillet with Walnuts and Pears

Sweet Potato Skillet with Walnuts and Pears 0

Here's a comforting meal, perfect for those chilly times. Tender sweet potatoes, pears and crunchy nuts come together to make a simple, delicious and healthy dish!

You can serve this recipe as a main course or with quinoa and grilled chickpeas, it is excellent with tempeh too. Treat your taste buds!



Sweet Potato Skillet with Walnuts and Pears

Makes 4 servings

Preparation time: 45 minutes



  • 1 1/2 tablespoon olive oil
  • 3 1/2 cups peeled sweet potatoes in 2 cm cubes
  • 1/2 cup chopped Spanish onion (or red for added color!)
  • 1/4 cup of water
  • 1/2 teaspoon of dried basil
  • 1/4 teaspoon pepper
  • 1/4 cup of water
  • 1 cup of organic walnuts from europe coarsely chopped and toasted
  • 1 large, firm but ripe pear (Anjou or Bosc are my favorite!)
  • 1 tablespoon of balsamic vinegar





  1. Heat oil in a very large non-stick skillet over medium heat.
  2. Add the sweet potato cubes and onion and cook 15 minutes to lightly brown, stirring occasionally.
  3. Add water, basil and pepper; cover and cook over low heat for 10 more minutes or until onion is very tender.
  4. Remove the lid and stir in the walnuts and pear; cook another 5 minutes or until pear is heated through and tender.
  5. Stir in the vinegar and season with a pinch of sea salt if desired.
  6. Garnish with fresh basil.


Bon appétit!


President Hippocrate Bio
Roasted cabbage with crispy chickpeas and tahini sauce

Roasted cabbage with crispy chickpeas and tahini sauce 0

A very simple recipe to prepare, entirely herbal and perfectly balanced. Satisfying enough to be served as a main course or can also be served as a side dish.


Roasted cabbage with crispy chickpeas and tahini sauce

Makes 2-4 servings
Preparation 15 minutes
Cooking 1 hour 



1 small to medium red cabbage (any type of cabbage can be used)
extra virgin olive oil
salt and pepper
1/4 teaspoon fennel seeds
1/4 teaspoon dried dill

1 cup of Chickpeas cooked, rinsed and drained
4-6 new onions, chopped
1 garlic clove, finely chopped

2 tablespoons of 100% natural sesame butter
1/2 teaspoon freshly squeezed lemon juice
1/4 teaspoon pure maple syrup
a few teaspoons of cold water (added one at a time until you get the desired consistency)

fresh dill
freshly ground pepper to taste




  1. Preheat the oven to 400F.
  2. Wash and cut the cabbage into quarters, the number will depend on the size of your cabbage.
  3. Place the cabbage in a baking dish, drizzle with extra virgin olive oil, sprinkle with salt and pepper and some dried dill and roast for 35 to 40 minutes. If the cabbage seems to be drying out, add a little water to your baking dish in the last 15 minutes of cooking.
  4. Add the cooked chickpeas to another baking dish.
  5. Add the onions and garlic, sprinkle with pepper, drizzle with olive oil, mix and put in the oven. It will take about 35-45 minutes to be crisp. Stir a few times during cooking.
  6. While the vegetables cook, prepare the tahini sauce. Add the sesame butter to a small bowl with the lemon juice and maple syrup.
  7. Stir and add cold water, one teaspoon at a time, and continue until it becomes creamy and runny enough to garnish the braised sprouts. Depending on your preference, you can make it thicker. Pepper to taste.
  8. When the cabbage and chickpeas are ready, add the cabbage wedges to a serving dish, spread the chickpeas on top,
  9. Drizzle with tahini sauce and sprinkle with fresh dill. 


Bon appétit!


President Hippocrate Bio
Lentil, coconut and sunflower dhal

Lentil, coconut and sunflower dhal 0

With the chronic lack of time that is the reality of many, including mine, I always try to find recipes that allow me to simmer healthy dishes that require little preparation, a few ingredients and are quick to cook. 

Who Said Eating Well Has To Be Hard? This quick and easy recipe can be cooked in less than 30 minutes and I assure you that its taste and smell will delight you! 

To be served over basmati rice or Indian flat bread such as chapati.


Lentil, coconut and sunflower dhal

  Makes 4 servings
  Preparation 10 minutes
  Cooking 20 minutes 




1 tablespoon of coconut oil
1 spanish onion, chopped
4 Italian tomatoes, cubed
20 ounces of fresh spinach 
1 teaspoon minced garlic
1 teaspoon ground cumin
1 teaspoon of turmeric
1 teaspoon ground coriander
1/2 teaspoon of chili flakes
2 cups of lentils 
5 cups of water
1 cup unflavored whole coconut milk
1 / 2 cup of organic sunflower seeds
freshly ground pepper to taste 



  1. In a large saucepan, heat the coconut oil over low heat. Sauté the onion and garlic for about 10 minutes.
  2. Add the spices and cook for a few more minutes. Add the tomatoes and cook for 1-2 minutes.
  3. Deglaze with the coconut milk.
  4. Wash and drain the lentils well.
  5. Add the lentils and water to the pot and simmer for 15 minutes over low heat.
  6. Add the spinach, stir and simmer another 15-20 minutes, until the lentils are cooked. 
  7. Season with pepper to taste.
  8. Toast the sunflower seeds in a dry pan over medium heat for a few minutes. Watch carefully and stir constantly as they burn quickly! You can skip this step, it is optional!
  9. Serve in a bowl and garnish with grilled (or raw!) Sunflower seeds and fresh sprouts or fresh cilantro.
  10. Bon appétit!


President Hippocrate Bio


Fried rice with cashews and portobello

Fried rice with cashews and portobello 0

Leftover rice from the day before, fresh vegetables and nuts, this is what you need to make the best vegan stir-fried rice you've ever eaten!

This stir-fried rice is packed with different textures and flavors and is a very sustaining meal. Ideal for busy evenings, especially if you marinate the portobellos the day before. 

Don't forget to save leftovers for delicious lunch boxes!


Fried rice with cashews and portobello 

Makes 4 generous portions


For the portobello steaks

3 portobello mushrooms, halved and cut into thick slices
¼ cup tamari 
2 tablespoons of pure maple syrup
½ tablespoon garlic powder
a pinch of hot pepper flakes

For the fried rice

1 teaspoon of vegetable broth
1 white onion, finely chopped
4 garlic cloves, minced
1½ cup carrot, finely chopped
1½ cup frozen edamame
1 cup of fresh tofu, crumbled
5 cups of basmati rice, cooked
4 cups of bok choy, roughly chopped

For garnish

½ cup of organic raw cashews 
Fresh coriander
Chopped green onions




  1. For the Portobello steaks: Preheat the oven to 400F. Line a baking sheet with parchment paper.
  2. In a large bowl, add the tamari sauce, maple syrup, garlic powder and hot pepper flakes.
  3. Mix the mushrooms in the marinade and let stand 30 minutes (to make the mushrooms even tastier, you can marinate them in a closed container overnight in the refrigerator).
  4. Place the mushrooms flat on the pan, leaving a little room between each slice of mushroom.
  5. Roast the mushrooms in the oven for 20 to 25 minutes. Do not throw away the mushroom marinade, you will use it in the fried rice.
  6. For the sautéed rice: Over medium-high heat, in a large, deep saucepan, brown the onions and garlic in the broth and a little water until the onions are tender.
  7. Add the frozen carrots and edamame to the pan, adding a little more water if necessary to keep the vegetables from sticking to the pan.
  8. Add the crumbled fresh tofu, cooked basmati rice, portobello mushrooms, bok choy, mushroom marinade to the pan.
  9. Combine all the ingredients and sauté for another 5 minutes.
  10. Cover the sautéed rice for the last two minutes to help all the flavors blend.
  11. Garnish with cashews, cilantro, green onion and hot pepper flakes. 


Bon appétit!


President Hippocrate Bio


Spring rolls and their hot sauce

Spring rolls and their hot sauce 0

These spring rolls are filled with rice noodles and crunchy colorful vegetables. Served with a hot sauce, they can be served as a main course or as a refreshing starter on a hot summer evening.


Spring rolls and their hot sauce

For 4-6 people 
Preparation time: 40 minutes 



Walnut and ginger dipping sauce

1 / 2 cup of walnuts, divided 
1/4 cup hot water, more if needed 
2 tablespoons of tamari sauce
2 tablespoons of pure maple syrup
1 teaspoon finely chopped ginger 
1/4 cup crushed red pepper flakes
3 large fresh dates
Zest and juice of 2 limes


Spring Rolls 

125 grams of rice noodles 
10 round rice sheets
1/2 cup collard cabbage, cut into julienne
1/2 cup julienned mangoes
1/2 cup julienned carrots
1/2 cup julienned red cabbage
1/2 cup julienned red pepper
1/2 cup julienned cucumber
1/3 cup fresh mint leaves, torn into strips
1/3 cup fresh basil leaves, cut into strips





  1. To prepare the dip, place 1/4 cup of the walnuts, water, tamari sauce, maple syrup, ginger, chili flakes, dates, lemon juice, and zest in a small blender and blend until smooth.
  2. Finely chop the remaining nuts and stir into the sauce, adding additional water if you prefer a more liquid sauce.
  3. Cook rice noodles according to package directions. Drain well, rinse with cold water and drain again.
  4. Fill a large, shallow dish with lukewarm water and soak a sheet of rice paper in the water, letting it sit for about 10 seconds or until soft but still a little firm. Remove from the water and carefully shake off excess water; place on a cutting board.
  5. Place a small handful of cooked noodles and a few pieces of mango, carrots, red cabbage, colard cabbage, bell pepper and cucumber on the lower third of the leaf. Garnish with mint and basil.
  6. Gently fold the bottom of the sheet over the filling, fold in the sides, then roll it up as tightly as possible. Place the seal face down on a serving platter. Repeat with the remaining leaves and garnish.
  7. Serve the rolls with the sauce on the side and enjoy!



President Hippocrate Bio




Creamy Asparagus and Walnut Pasta Dish

Creamy Asparagus and Walnut Pasta Dish 0

Ready in less than 30 minutes and containing only a few ingredients, this recipe is ideal for those weeknights when you're in a hurry. Lemon for freshness and walnuts for the crunchy side, what more could you ask for? 



Creamy Asparagus and Walnut Pasta Dish 


Makes 4 servings
Preparation time: 30 minutes



200 grams of gluten-free dry pasta 
1 pound of asparagus, cut into 3 cm pieces
1 / 3 cup of walnuts hachées
1 gousse d'ail hachée
3 tbsp olive oil
Zest of 1 lemon
Ground pepper to taste




  1. Bring a large pot of water to a boil.
  2. Add the pasta. Cook according to package directions to make them “al dente”.
  3. Reserve about 1 cup of the cooking water, then drain the pasta.
  4. While the water is boiling, garnish the asparagus.
  5. Heat olive oil and garlic in a large skillet over medium heat for five minutes.
  6. Add the asparagus, pepper and 1/3 cup reserved pasta water.
  7. Cover and cook the asparagus, 4 to 8 minutes, until tender with a fork. Put out the fire.
  8. Once the pasta is cooked, puree 1/3 of the cooked asparagus and 1/4 cup of the reserved cooking water in a food processor until smooth. This is your sauce. (Keep the asparagus tips intact and grind the stems instead)
  9. Add the mashed asparagus to the pan, along with the sliced ​​asparagus. Mix the cooked pasta, lemon zest and more pasta water as needed to keep the sauce creamy.
  10. Heat over low heat for a minute or two to allow the pasta to absorb some of the sauce.
  11. Serve immediately and garnished with chopped walnuts.


Bon appétit!


President Hippocrate Bio



Toast with hummus and sautéed mushrooms

Toast with hummus and sautéed mushrooms 0

Lunch? Snack? Having dinner? This hummus and sautéed mushroom toast is versatile and delicious any time of the day! No matter what time of day you choose to eat it, every bite is packed with flavor and nutrients. Easy to prepare, quick and simple, this recipe is perfect to satisfy every craving! 


Toast with humus and sautéed mushrooms

Makes 2 servings



125 grams of sliced ​​mushrooms of your choice (I love portobello!)
2 teaspoons of tamari
3 large handfuls of spinach
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Freshly ground pepper
3 tbsp olive oil

Other ingredients:

1 recipe ofhoumous 
Nutritional yeast for sprinkling
Gluten free toast 




  1. In a hot pan, add 1 tbsp of olive oil. Add the sliced ​​mushrooms and 2 teaspoons of tamari, sauté for 4 to 5 minutes over medium-high heat to allow the mushrooms to release their liquid.
  2. Send the mushrooms to the side of the pan, then add the baby spinach, garlic powder, onion powder, black pepper and 2 tablespoons of water.
  3. Sauté for a few minutes until the spinach is wilted. When the onions reach the desired tenderness, remove them from the pan, set aside.
  4. Toast the bread, then place a layer of hummus on the toast, garnish with the mushroom / baby spinach mixture and sprinkle with a tiny bit of nutritional yeast.


* You can replace the hummus with guacamole, it will also be delicious!

* For even more flavor, add thin strips of red onions when cooking the mushrooms.


Bon appétit!


President Hippocrate Bio


There are days when you need comfort food. A simple meal that brings me comfort and well-being. So I concocted a substitute for minced meatballs. Perfect to accompany your pasta but also any dish. For my part, I like them in a spaghetti sauce! I also ate it as a snack with hummus and it was delicious!




  • 1 cup cooked and cooled quinoa
  • 1 1/2 cups cooked black beans, rinsed
  • Olive oil
  • 3 cloves of garlic
  • ½ cup chopped shallots
  • ¼ teaspoon of salt
  • 2 ½ tsp oregano
  • ½ teaspoon of chili flakes
  • ½ cup of organic sunflower seeds (I instead mixed the sunflower seeds and pumpkin seeds)
  • 3 large spoons of nutritional yeast
  • 2 tablespoons of tomato paste
  • 3 tbsp chopped parsley



  1. Preheat the oven to 350F.
  2. On a baking sheet, pour your black beans. Place in the oven for about 15 minutes. When taking them out, check that they are dry to the touch.
  3. In a frying pan, brown the garlic and shallots. Reserve.
  4. In a food processor, combine the beans, garlic, shallot, salt, oregano and chili.
  5. Add to this mixture the quinoa, sunflower seeds, nutritional yeast, tomato paste, parsley.
  6. Taste and adjust the proportion of spices.
  7. Form into balls and refrigerate for 15min.
  8. In a pan, brown the balls for a few minutes and then transfer directly to a baking sheet for 20 to 30 minutes. They are cooked when the meatballs are golden brown.
  9. Serve over homemade tomato sauce and spaghetti squash noodles or over pasta.


Bon Appetite 


President Hippocrate Bio
Creamy roasted squash, spinach and walnut pasta

Creamy roasted squash, spinach and walnut pasta 0

A simple pasta dish, made with roasted butternut squash, spinach topped with the most delicious vegan cream sauce! It's also gluten-free!


Creamy roasted squash, spinach and walnut pasta



1 cup cubed buttenut or butternut squash
2 teaspoons of olive oil
Freshly ground black pepper
1 / 4 cup of walnuts 
2/3 cup water + more for soaking
2 teaspoons of miso paste
1 gousse d'ail
1 small shallot
1/3 cup nutritional yeast
juice of 1 lemon
8 ounces of dry chickpea pasta (you can replace them with vegetable noodles or other dry gluten-free pasta)
2 cups of spinach
1 tbsp chopped fresh sage (optional)



  1. Preheat the oven to 425ºF. Add the butternut squash to a bowl and garnish with olive oil and pepper. Toss to coat.
  2. Place the squash on a baking sheet and bake for 25 to 30 minutes until the squash is tender.
  3. Meanwhile, add the nuts to a small bowl. Top with hot water and let soak for at least 20 minutes.
  4. Once soaked, drain and place in a blender. Add the nutritional yeast, miso paste, garlic, shallot, and water to the blender.
  5. Mix until creamy.
  6. After 10 minutes of cooking on the squash, start the pasta.
  7. Cook according to package directions and in the last 30 seconds of cooking, add spinach. Stir until the spinach is wilted.
  8. Drain the pasta and spinach in a colander, then return them to the pot.
  9. Add the roasted squash and sauce. Also add lemon juice and fresh sage and mix.
  10. Serve immediately and garnish with a touch of sage, pepper and crushed walnuts.


Bon appétit!


President Hippocrate Bio
Pasta dish with spinach, tahini and almonds

Pasta dish with spinach, tahini and almonds 0

This tahini sauce gives pasta a velvety texture, without the need for cream. Sprinkle with nutritional yeast, lemon zest and freshly ground pepper to finish, if desired.


A simple, tasty and completely natural meal!


Pasta dish with spinach, tahini and almonds

Makes 4 servings 



350g of dried gluten-free pasta
200g of spinach leaves
1/2 cup ofnatural almonds chopped, for serving


For the tahini sauce

140g of sesame butter (tahini)
160 ml of water
2 tablespoons lemon juice
1 garlic clove, finely chopped
1/2 teaspoon mint leaves, chopped
2 tablespoons of chopped dill sprigs
2 tablespoons flat leaf parsley, chopped
Freshly ground black pepper


  1. To make the tahini sauce, place the tahini, water, lemon juice, garlic, mint, dill, parsley, salt and pepper in a food processor or blender and blend until smooth consistency.
  2. Cook the pasta in a large pot of salted boiling water for 8 to 10 minutes or until al dente. Drain, reserving 125 ml of the cooking water and return the pasta to the pan. Add the spinach and stir until wilted. Add the tahini sauce and toss to combine, with a little reserved pasta water if the sauce needs thinning.
  3. Divide the pasta between the serving bowls and garnish with the almonds to serve.


Bon appétit!


President Hippocrate Bio
Indian rice with chickpeas and raisins

Indian rice with chickpeas and raisins 0

This dish combining rice, dried fruits, chickpeas, spices and herbs is simply delicious. It can constitute a vegetarian dish in itself or be served as an accompaniment. 

Be careful, this dish is simply delicious !!!

Indian rice with chickpeas and raisins

For 6 people 

50g wild rice (or basmati rice)
220g of basmati rice
240g of Chickpeas cooked, drained 
100g of raisins
20g olive oil
2 teaspoon cumin seeds (or ground cumin)
1 1/2 curry powder
1/4 teaspoon of fine salt
1 large yellow onion (you can put up to 3, it's even better!)
2 tablespoon finely chopped parsley
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped dill
+ a little flour to coat the onions
+ sunflower oil for frying the onions 
Salt, freshly ground pepper
Wild rice takes a long time to cook, start with that.
  1. Bake wild rice in a saucepan filled with water, for about 40 minutes (follow the cooking time indicated on the package). Drain and set aside in a large bowl.
  2. Cook the basmati rice in the same way, but this time add salt to the cooking water, just like the pasta. (Boil a large quantity of salted water, and add 220g of basmati rice as soon as it boils. Put the heat on medium heat, stir well, and allow 10 minutes)
  3. With a colander, drain and mix with the wild rice.
  4. Immediately add the raisins. This way with the heat of the rice, the grapes will become fluffy!
  5. Then chop the onions finely.
  6. Toss the onions with the flour to coat them well.
  7. In a deep pan, heat the sunflower oil over high heat and add the onions.
  8. Once the onions are golden and crisp, drain well. Reserve.
  9. Heat a pan and add a little olive oil, add the cumin and curry. Mix. 
  10. Add the chickpeas and coat well with the spices. Stirring constantly to prevent the spices from burning, cook over high heat for about 2 minutes.
  11. Add the chickpeas to the rice and mix well: the rice will turn yellow.
  12. Add the herbs and the fried onions, season with pepper.
Mix well and enjoy! 
Bon appétit!


President Hippocrate Bio