Image

mandorle

STUFFED ROUND ZUCCHINI
14 June 2019

STUFFED ROUND ZUCCHINI

These beautiful round zucchini are perfect to be stuffed. You can use a classic gratin filling with breadcrumbs, egg and cheese, or making a version like this one, vegan and gluten-free, using almonds and teff.

Read More

OAT ALMONDS COOKIES
29 June 2018

OAT ALMONDS COOKIES

Another sweet recipe to reuse scraps of a juice extractor … Last week we saw the possibility to prepare a homemade oat drink. Today we are going to find out together how to reuse oat scraps, cooking these excellent vegan cookies … I’m sure, you will be amazed to discover how good they are ☺

Read More

ALMOND DRINK
6 April 2018

ALMOND DRINK

A really enjoyable discovery: if you own a juice extractor you can make a very special almond drink.

Here is the simple and quick recipe to get a good alternative to milk. How do I prefer it more? Warmed up and enriched with bitter cocoa and brown sugar, or fresh and raw with a cup of crunchy mix.

Let me know if you like it 😉

Read More

BRUSSELS SPROUTS WITH CARROTS AND RAISINS
3 April 2018

BRUSSELS SPROUTS WITH CARROTS AND RAISINS

By  •  Salads & co

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.

Read More

RICE WITH ARTICHOKES
16 March 2018

RICE WITH ARTICHOKES

 

Here’s another idea to taste artichokes in this time of the year: a nice risotto, with a cream made with stems and flavored with oil, salt and a pinch …
Read More

KALE PESTO
9 March 2018

KALE PESTO

The kale is perhaps one of the less used varieties of cabbage, but it would be very nice if you will try to know it better 😉 Its content of calcium, iron, phosphorus, potassium, folic acid and vitamins of the A-E-C group, should be a good reason to make it more protagonist on our tables, expecially in winter season, up to the first months of springtime. Today I share with you a new, simple and fast recipe,: a pesto made by kale leaves. You can use it to season a pasta, enrich a quiche, make a risotto or just to prepare an excellent bruschetta. What do you think? Isn’t it a good idea? Enjoy it ☺

Read More

ARTICHOKES AU GRATIN
2 March 2018

ARTICHOKES AU GRATIN

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 ☺

Read More

CHARDS WITH GINGER, ORANGE AND ALMONDS
16 February 2018

CHARDS WITH GINGER, ORANGE AND ALMONDS

By  •  Salads & co

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 …. 🙂

Read More

VEGAN SPICY COOKIES
20 December 2017

VEGAN SPICY COOKIES

Christmas is coming and there is a memory in my mind, so clear and pleasant: when I was a child, during this period of the year, my mother and my grandmother, used to prepare a lot of cookies to give as present to friends and relatives…since I have a family, I keep alive this tradition preparing cookies with my children and it’s a very nice experience for everybody.

One cookie leads to another, so for this recipe, I’ve decided to use only light ingredients so you will be free to eat one more 😉

Read More

VEGAN CARROT AND BEETROOT CAKE
27 May 2017

VEGAN CARROT AND BEETROOT CAKE

I use to prepare juices with fruits and vegetables, and every time I ask myself how to reuse the fibrous parts of carrots, beetroots, apples etc. I really love “recycle”… also when I find something old and used, I feel excited when it comes a good idea to use it another time. The same is in the kitchen: all the time I have to discard something for some preparations I think about different ways to “reuse”; it is also a nice exercise to stay in the field of possibilities and be creative in front of a question: “What can I do with this?”.

I don’t have animals or chickens wich would be very satisfied from these food scraps, so I share with you this wonderful idea: just adding some simple ingredients you will cook a vegan and sugar free carrot and beetroot cake… really tasty 😉

Read More

Luogo S.n.c di Matteo Maselli & C.  Via Cesare Della Chiesa, 87 - Modena - P.Iva e codice fiscale: 02749770364 - Credits: Asuar