Cooking up some vegan food with Rossen in Sofia. Raw lasagne with fresh tomatoes and zucchini, almond ricotta, fresh tomato sauce, marinated mushrooms and basil pesto. The Bulgarian tomatoes in season right now are phenomenal! Also made cashew cheese stuffed chickpea patties and Ottolenghi’s mixed bean salad which didn’t turn out so well because I failed to cook the beans enough. And some cherry crumble with limets flour (an old type of wheat) for dessert.