When I want to cook something tasty in a hurry, I take a box of frozen beans out of the chamber and some vegetables out of the fridge. I put everything in the pot and after 30 minutes I have delicious home-cooked food – vegan and gluten-free. It’s so easy to cook fast, it just takes a little planning. Variety and a good combination of products are very important for a balanced gluten-free vegan diet.

I buy more of the main products I use – rice, peeled millet, amaranth and buckwheat, as well as beans, chickpeas, brown and yellow lentils, raw seeds and nuts. And in smaller quantities I take quinoa, gluten-free pasta, mung beans, peeled yellow peas, corn and soy flour. I buy fresh fruits and vegetables in very small quantities almost every day because they spoil quickly. I grow my sprouts and ponies personally – so I can be sure of their quality, and the variety is greater. Some of the green leafy vegetables we eat, I grow on our balcony all year round. To prepare dishes with beans quickly, I have a little trick. I soak the beans in water with a little baking soda for 48 hours – so the seeds are activated and the inhibitors come out. I wash the beans, put them with water on the stove and when it boils I throw away the water with the foam and wash well. Again, I put the beans on the stove to boil with water. I put the boiled and cooled beans in boxes by weighing them on the kitchen scale and then put them in the refrigerator compartment. So I always have cooked beans ready, I just take a box from the chamber and add it to the dish – I often don’t even defrost it beforehand.

 Stew “Sunny bean”

Course: Main dishes, Recipes









Bean stew with millet, carrots and celery


  • 360 g white beans, boiled in advance
    Boiled beans from a jar or box can be used

  • 300 g carrots, grated on a coarse grater

  • 230 g celery stalks

  • 50 g millet peeled yellow

  • 800 ml. filtered water

  • 6 g Himalayan pink salt
    Any other salt can be used

  • 1 g ground black pepper

  • 1 g ground cumin

  • 5 g coriander seeds ground

  • 2 g of dry ground ginger

  • 2 g dry turmeric ground

  • 20 g extra virgin olive oil


  • I weigh the ingredients of the recipe separately on the kitchen scale.
  • I wash and grate the carrots. I wash and cut celery stalks into pieces 0.5 cm thick. I pour the vegetables into the pot.
  • I wash the peeled millet well under running water, drain it and add to the pot with the vegetables.
  • I pour the cooked white beans from the box into the pot, add salt and spices. I add the water needed by the recipe.
  • I put the pot on the stove and turn it on at the highest level. When the pot boils, reduce the heat to medium. Stir periodically so that the dish does not stick to the bottom.
  • The dish is ready when it thickens and the millet is cooked – it takes about 20 minutes. I remove the pan from the heat and set aside to cool.
  • Before serving, I add olive oil to the pan and mix well. I serve the dish with green salad.


  • Nutritional value per 100 g. product:
  • Energy value – 63.16 kcal.
  • Protein – 2.51 g.
  • Carbohydrates – 8.41 g.
  • Fat – 2.06 g.
  • Fiber – 3.25 g.