The colors of autumn in this single dish made of brown rice, tempeh, seasonal cooked and raw vegetables. A combination of really interesting tastes and textures. A suggestion to reduce the prep time when cooking: you can steam the pumpkin the day before with the beetroot. You can also prepare the beetroot pesto and keep it in the fridge ready for use 😉
A simply and fast recipe to warm and color these cold and grey autumn days 🙂 With few ingredients we are going to prepare a pumpkin and cauliflower cream with whole grain oat flour, a pinch of sweet paprika and fresh ginger. Enjoy it.
Two dishes of different traditions meet together: linguine with pesto and sushi … what do you think, do you want to try? I am attracted by harmony and beauty of all Japanese dishes. In any Japanese restaurant, dishes will always be served with great care and attention to beauty. This aspect interests me a lot, because as I said in one of the last posts, it is important to take care of aspects like beauty and harmony. Today I would like to combine two traditions: I was in Liguria and I was looking to a book specialized in Japanese cuisine; this is how “Mediterranean sushi” was born. The difficulty is quite high: you will need patience to learn how to make these rolls well … but if you like the idea, I hope you will be excited enough to try and try again until you will reach a good result. If I made it, you can make it. Enjoy the path 😉
It will also happen to you, occasionally, to forget some vegetables at the bottom of the refrigerator drawer, which are not so fresh and crisp as when you bought them. You find them there, in that anonymous paper bag and while you open it, your curiosity mixed with worry, turns into regret … You never have to despair, there are so many ways to reuse and transform something does not seem to have a future ☺ This is one of the simplest way: a fresh juice. Combine carrots, two apples, one lemon and ginger and you will feel gratified, drinking a good and refreshing juice. Happy for being able to give a creative answer to the question: “What am I doing with this?”.
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 😉
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 …. 🙂
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 😉
I have a beautiful memory of when I was a little girl and me and my family went to the mountains for the winter holidays; on the way back, we always used to stop in a small place in Trentino, and in particular in a pastry bakery. It was like a ritual: my mother always bought some apple strudel and, for her little girl, the carrot cake … I was delighted, because is one of those desserts I prefere. Today, also my daughter likes it very much and I use to prepare it in a sugar-free variant. In this recipe I’m sharing with you, I’ve used hazelnuts instead of almonds and added fresh ginger. Furthermore you’ll see it in a muffin version … nice aren’t they? 😉
Avocado is a great fruit: I use it for sweet mousse and to prepare salads or sauces. I live in Italy so I’ve tried those imported from other countries, but some years ago, I’ve discovered that there are many avocado plantations in Sicily. I’ve tried them and they are great. Now, I prefer to wait for their natural ripening and harvest instead of buying them in a supermarket in every moment of the year. Today I share with you this nice recipe: a revisited gazpacho with avocado and beetroot; I hope you like it 😉