It will also happen to you to find yourself in the kitchen with no idea of what you’re going to prepare for dinner, and especially with an empty fridge and a few fresh raw materials available. Well today, I’ll give you a new recipe for a spicy chili, that needs only a few ingredients. A vegan version that with a white rice or a piadina, as in this case, allows you to obtain a unique and complete dish. If you have no time you can use canned beans, while if you have more time you can proceed as described in this case starting with dry beans. Enjoy 😉
Brussels sprouts … what can I say? I find them beautiful and good … they can be cooked in many ways: steamed, stewed, baked. They also contain a good amount of minerals, proteins, fibers and vitamins. Their taste can be a bit too bitter for someone; in this recipe we add some carrots and raisins that will bring to the plate a nice sweet note.
It ‘s time for artichokes and there are many ways to prepare them: it will be very interesting to learn how to use all the parts. For example, the outer hard leaves can be used to prepare a decoction or a vegetable broth; forthermore the stems, boiled and blended, to prepare a good risotto. Give space to your creativity and have fun cooking artichokes in different ways. Meanwhile, I invite you to try this very simple and tasty recipe: artichokes au gratin ☺
When you have the opportunity to leave near a market of organic and km 0 producers, you can choose from a large variety of products, which generally you don’t see in a traditional supermarket, because unfortunately it is all a bit standardised. These varieties always amaze and are good inspirations for creative recipes. For example, with a bunch of colored chards like these, look what a wonderful dish you can prepare …. 🙂
In this period of the year we can find puntarelle at the market…they are beautiful; in the traditional recipe they are served with an anchovy sauce. Today we are going to season them with a nice vegan sause and we will serve them with orange and fennel to create a new version. 😉
I used to prepare pumpkin with some garlic, extra virgin olive oil, salt and fresh thyme…But today I want to share with you a new fine dressing. Something that will contrast more the sweet of pumpkin. Here is an emulsion of extra virgin olive oil, umeboshi vinegar and soy sauce. Then, if you add some seeds on top, you will taste the crunchy opposed to the soft of the pumpkin….a really nice experience 😉
Another time so many colors on our table, with this flan that you can eat as a simply starter or as a second course. We are going to serve it on a violet béchamel, with purple cabbage. Finally we will garnish with some parmesan slices and walnuts. Enjoy 😉
Aubergine parmigiana is an explosion of flavors and scents, but in this “mono” version can also satisfy sight in a really enjoyable way. This recipe can also be presented in simpler ways, but sometimes a cook wants to amaze; with a little bit more of attentions and time you can really get great results. We still greet this summer together, with these aubergines that we will find on the market benches for other few days. Then we will let us inspired from all autumnal fruits and vegetables that the land is gradually giving to us.
Have you ever tried the different taste of a just gathered vegetable and one that has been in refrigerating rooms for many days? Well… if not, you can make an experience now, with this very simply recipe, that can be a really tasty side dish: the only rule to respect is to search for seasonal and km 0 vegetbales. If they are just gathered, they will have a better taste and also a simply preparation like this, will be always appreciated.
It is so hot…..I prefare to eat something raw. Today I want to share with you this fresh and juicy recipe. This fruit and vegetables salad is very nice to serve in a hot summer day. And with its colours, it brings to the table a little bit more of happiness and joy. 🙂