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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 ☺

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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 😉

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Since I was married, me and my husband we’ve been visiting Liguria in different moments of the year: one of the typical dishes of this region that I like best and which I never give up is “farinata”, a delicious specialty made with chickpea flour. It is a simple gluten-free recipe, which you can decide to transform in many ways. Today we start with a “basic” version topped with oil, rosemary and salt, to serve as an entrée, before starting a meal.

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Still a nice recipe with the use of gluten free flours…a sweet one. It’s time for these friable cookies with buckwheat and almond flour. I know that almond flour is quite expensive; you can buy almonds and blend them finely with a mixer and get the right amount you need at a lower cost.

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I have already told you that in some part of the year, I have the habit to follow a gluten-free diet: corn and rice cakes are quite gratifying, as substituted of bread… I like the crunchy noise they make when you bite them. But I’m always looking for new recipes, made with gluten-free flours. This is a nice alternative to rice and corn cakes: crispy quinoa crackers with mixed seeds 🙂

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I’ve met pancakes for the first time during a study holiday in England, many years ago ☺ Since then they have become a very special way to start a day.

Pancakes represent in our family a really “Special” breakfast. Generally, I prepare them with my children, on Sunday mornings, when there’s no school and the awakening is more gradual …. This is a vegan version, accompanied by the first strawberries of the season and some mint leaves. I will certainly publish many other variations … Meanwhile try this and tell me if you like 😉

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Rice rolls are a very interesting preparation: they are tasty and they can be transformed in many ways. You can choose for different fillings and create your special accompanying sauce: spicy like this, or sweeter, if you want to conquer your children. In summer they are excellent even raw; their taste will be more delicate. This is the fried version 😉

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Welcome spring! How wonderful is the first blooming trees with the awakening nature; how exciting is find the first vegetables of the new season at the market. Let’s start, for example, to celebrate the arrival of asparagus: they have excellent purifying properties and a high content of calcium, phosphorus, magnesium and potassium. In addition they are simple and quick to cook and they can be prepared in different ways: in a risotto, on a quiche, for a cream or omelettes …. Today a quick recipe for an asparagus cream with lemon and mint flavor. Enjoy your meal 😉

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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.

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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 …
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