Penne Pesto

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Ingredients: 

2 cups basil leaves 

1/2 cup pine nuts 

2 Tbsp olive oil 

1 garlic clove 

tomatoes 

penne 

Instructions: 

Preheat the oven to 180 C and bake tomatoes cut in halves fro 15 minutes. 

Cook pasta according to package instructions. 

Blend basil, pine nuts, olive oil, garlic and salt. 

Toss the pesto with the penne and garnish with tomatoes.

Georgian Lobio

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Lobio (Georgian: ლობიო), is a popular dish made with kidney beans and usually eaten with Mchadi and marinaded vegetables . The Georgian word ‘lobio’ means ‘beans’. 

Ingredients : 

400 g of dried red kidney beans 

100 grams of onions 

50 grams of fresh green basil 

2 cloves of garlic cilantro 

70 grams of olive oil 

50 g tomato paste 

Preparation: 

Soak beans in cold water for two hours prior to cooking. 
Drain water and add beans and salt to a deep pot containing 1.5 liters of water. 
Cook on a medium heat until the beans are tender. 
Chop the fresh basil, cilantro and onions. 
Add fresh basil, onions, garlic, black pepper and a pinch of salt to a mortar. 
Add tomato paste. Grind the ingredients with a pestle. 
Fry the chopped onions in a pan of hot oil. 
Drain the water from the cooked kidney beans but keep 200 milliliters in a separate jug to use later. 
Add the ingredients that were crushed in a mortar, together with fried onions and the oil they were fried in. 
Add the 200 milliliters of bean water (saved when draining the beans). 
Transfer the ingredients to a pot and cook on a medium heat for 4-5 minutes, stirring occasionally. 
Enjoy your lobio!

Vegan Tomato Cream Soup

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Ingredients:

• 3 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 1 medium carrot, grated
• 2 cans whole peeled tomatoes in juice
• 1 celery stalk , diced
• ½ teaspoon sea salt, more or less to taste
• ½ to 1 cup water 
• bay leaves

Instructions:

1. Pour olive oil into a large pot and heat over medium heat.
2. Add in diced onion. Cook for 3-5 minutes until tender.
3. Add the grated carrot and cook for another 2 minutes.
4. Add in the tomatoes, water and celery.
5. Bring the mixture to a boil. Reduce heat, cover, and allow the mixture to simmer for 25 minutes.
6. Turn off heat and purée mixture with blender for 5 minutes.
7. Add salt to taste. Simmer on low heat for additional 10 minutes.
8. Turn off the heat and add 2 bay leaves.