Main meal - gluten free

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

Fried rice with pineapple and cashews

Fried rice with pineapple and cashews 0

True Thai tradition, stir-fried rice with pineapple is a simple and easy dish to make and which will make you travel instantly.

This sweet and spicy Thai pineapple stir-fried rice is filled with red peppers, cashews and cilantro. This is a healthy, quick-to-prepare vegetarian dinner. This dish comes together really quickly, so make sure you have your ingredients (including leftover rice chilled) prepared ahead of time. The recipe makes 2 large restaurant-size portions or 4 smaller portions.

Here is a vegetarian recipe just for you.


Fried rice with pineapple and cashews 


  • 2 tablespoons of coconut oil or quality vegetable oil, divided
  • 1 ½ cup chopped fresh pineapple
  • 1 large red pepper, diced
  • ¾ cup chopped green onions (about ½ bunch)
  • 2 garlic cloves, minced
  • ½ cup of walnuts raw cashews, unsalted, chopped
  • 2 cups cooked and chilled brown rice *, preferably long-grain brown jasmine rice
  • 1 tablespoon of tamari sauce 
  • 1 to 2 teaspoons of sriracha
  • 1 small lime, cut in half
  • Freshly ground pepper to taste
  • Handful of fresh cilantro leaves, torn into small pieces, for garnish



  1. Heat a large wok, cast iron skillet or nonstick skillet over medium-high heat and place an empty serving bowl nearby.
  2. Add 1 tablespoon of oil to the pan and add the pineapple and red pepper. Cook, stirring constantly, until the liquid has evaporated and the pineapple is caramelized around the edges, about 3 to 5 minutes.
  3. Then add the green onion and garlic. Cook until fragrant, stirring constantly, about 30 seconds. Transfer the contents of the pan to your bowl
  4. Lower the heat to medium and add the remaining 2 teaspoons of oil to the pan. Pour in the cashews and cook until fragrant, stirring constantly, about 30 seconds.
  5. Add the rice to the pot and stir to combine. Cook until the rice is heated through, stirring occasionally, about 3 minutes.
  6. Pour the contents of the bowl into the pot and stir to combine
  7. Cook until the contents are hot, then remove the pot from the heat.
  8. Add the tamari and sriracha to taste.
  9. Squeeze the juice of ½ lime on the dish and mix.
  10. Season to taste with pepper and set aside.
  11. Cut the remaining ½ lime into 4 wedges.
  12. Transfer the stir-fry to individual bowls and garnish each bowl with a lime wedge and a light pinch of cilantro.


** NOTES FOR RICE: For 2 cups of cooked rice, you will need to prepare about ⅔ cup of dry rice. To cook the rice, rinse it well in a fine mesh colander, then bring a large pot of water to a boil. Add the rice and let boil, uncovered, for 30 minutes. Drain the rest of the cooking water, then return the rice to the pot. Cover the pot and let the rice steam, off the heat, for 10 minutes. To cool the rice as soon as possible, spread it out on a baking sheet lined with parchment paper and let it cool in the refrigerator.


Bon appétit!


President Hippocrate organic
All dressed vegan pizza!

All dressed vegan pizza! 0

How to please 4 adolescents in confinement? By preparing them a huge, really well-stocked vegan pizza !!! Super simple to make, you can go there according to everyone's preferences ... for our part, we have divided it into two halves to meet everyone's tastes. 

So without further ado, the recipe!


All dressed vegan pizza!


  • 1 pkg Bob's Red Mill Gluten Free Pizza Crust Mix
  • 2 eggs (or 2 flax eggs)
  • 2 tbsp olive oil
  • 1 sliced ​​courgette
  • 1 cup of Chickpeas cooked 
  • 1 red pepper, cut into strips
  • a handful of spinach
  • 1/2 cup sliced ​​mushrooms
  • 1 tomato, sliced
  • 1/2 onion, cut into thin strips
  • 1/2 cup sliced ​​olives
  • 1,5 cups of homemade tomato sauce to taste
  • dried oregano, ground pepper
  • olive oil




  1. Prepare pizza dough according to package directions.
  2. Once the dough is pre-cooked, spread the tomato sauce over it, taking care to cover all the dough. According to taste, put more or less.
  3. Place in this order on the sauce: sliced ​​tomatoes, onions, spinach, chickpeas, peppers, zucchini, mushrooms, black olives.
  4. Sprinkle with ground pepper to taste and dried oregano.
  5. Drizzle with olive oil and put in the oven for the rest of the cooking.
  6. Serve with a green salad.


* You can modify the vegetables by those of your choice: broccoli, sweet potatoes, carrots, eggplants, etc.

* You can also add: capers, tofu, tempeh or nutritional yeast

* Tomato sauce can also be replaced or enhanced with a homemade pesto!




President Hippocrate Bio


Cauliflower Rice and Mushroom Skillet Recipe (Keto and Vegan)

Cauliflower Rice and Mushroom Skillet Recipe (Keto and Vegan) 0

This little cauliflower rice and mushroom pan-fried recipe is a delicious, low-carb, vegan / vegetarian main course for dinner. And it's done in just 20 minutes, another definite plus for a quick, balanced and truly delicious meal!

Cauliflower Rice and Mushroom Skillet 

4 portions 
20 minutes 



2 tablespoons of olive oil 
1 stalk of celery, sliced
½ cup chopped onion
1 large clove of garlic, minced 
3 cups sliced ​​mushrooms
14 oz. (400g) cauliflower rice (see instructions below for making cauliflower rice)
1/3 cup organic vegetable broth
Soy sauce to taste, or tamari or nuoc-mâm
2 cups of spinach
1/2 cup ofAlmonds tapering 
Black pepper to taste
1 tablespoon chopped fresh parsley



  1. Pass the cauliflower florets in a food processor for about 25-30 seconds until it is a rice-like texture. Put aside.
  2. In a large skillet heated over medium heat, add olive oil.
  3. Add the onions and celery. Cook until tender, about 5 minutes.
  4. Add the garlic and cook for 30 seconds.
  5. Add the mushrooms and sauté until cooked through.
  6. Add the cauliflower rice, vegetable broth and chosen sauce. Let the cauliflower rice absorb the vegetable broth. Cook until soft, but not mushy.
  7. Add the spinach and cook for 2 minutes.
  8. Season with pepper to taste.
  9. Garnish with chopped fresh parsley and Almonds tapered before serving.

Bon appétit!


President Hippocrate Bio