Tag Archives: Vegan

Spaghetti With Raw Tomato ‘Sauce’ (Vegan/Dairy-free)

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This wonderful ‘sauce’ is so easy to make, can be prepared in advance and is a delicious refreshing summer recipe! My mum makes this sauce using a smaller quantity of tomatoes (without draining the juice from the tomatoes) and lots of Parmesan cheese, but I personally prefer a healthier version of the recipe with lots of tomatoes and no cheese.

This raw tomato sauce contains anti-oxidants, lots of fibre and is low-fat….you’ll love it!!
You could also have this sauce on a bruschetta or serve it with meat, if you prefer.

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Spaghetti with raw tomato sauce.

Serves 4

Ingredients

320 g spaghetti

350 g tomatoes

2 garlic gloves

a big bunch of fresh basil

2 tablespoons balsamic vinegar (optional)

salt and pepper to taste

4 tablespoons of extra virgin olive oil

Method.

1. Wash the tomatoes and basil, then dry them using a kitchen towel.

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2. Crush two garlic cloves (use a knife or a garlic press).

3. Chop the tomatoes into small pieces and let them drain for about 10-15 minutes.

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4. Then mix the tomatoes with extra virgin olive oil, balsamic vinegar, salt and pepper. Place the sauce in the fridge for at least half an hour.

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5. Cook the pasta al dente, following the instructions on the packaging, then drain.

6. Mix the pasta with the sauce and serve chilled.

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Spaghetti con “salsa” di pomodoro crudo.

Ingredienti

Per 4 persone

320 g di spaghetti

350 g di pomodori

2 spicchi d’aglio

un mazzetto grosso di basilico

2 cucchiai di aceto balsamico

olio extravergine d’oliva

sale e pepe

Preparazione.

1. Lavate e asciugate i pomodori e il basilico.

2. Utilizzando un coltello, pressate e molto tagliate finemente due spicchi d’aglio.

3. Prendete i pomodori e tagliateli in pezzetti piccoli con il coltello, poi lasciate scolare per 10-15 minuti.

4. Mescolate i pomodori con 4 cucchiai d’ olio d’oliva, 2 cucchiai di aceto balsamico, il sale e il pepe. Mescolate ancora e mettete nel frigorifero almeno per 30 minuti.

5. Cuocete la pasta al dente e scolate.

6. Condite la pasta con il sugo e servite come piatto freddo.

 

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Traditional Recipe : Vegetarian Bolognese Sauce (Sugo Finto)

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I have to admit that since I stopped eating meat there are some traditional dishes that I really miss…Bolognese sauce is one of them! There is a very tasty vegetarian alternative though,  which is as good as the original Bolognese sauce with all the flavour of an old fashioned classic! This amazing sauce is called sugo finto ( fake sauce), an old traditional recipe made using minced vegetables instead of meat.  This sauce can easily replace the Bolognese sauce in many recipes such as cannelloni, lasagne or any other dish which requires a similar sauce.

The sugo finto is delicious and it has been on my family menu for generations! In fact, my mother remembers my grandfather’s aunty preparing the sauce for meatless family meals on Fridays.

The sugo finto is a must for vegetarians who love tasty traditional recipes!!!!

Try it and let me know what you think…

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Vegetarian Bolognese sauce (sugo finto)

Ingredients

1 can of tomato passata (best quality)

1/2 an onion (medium size)

1 clove of garlic

1 carrot

2 stalks of celery

1 big bunch of fresh aromatic herbs (marjoram, thyme, rosemary, 2 bay leaves, oregano)

4 tablespoons of extra virgin olive oil

4 tablespoons of tomato paste

1/2 a organic stock cube

a large glass of water

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Method.

1. Finely chop the rosemary.

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2. Cut the celery, carrot and garlic in small pieces, then place the vegetables with the herbs (without the bay leaves) in the mixer and blend for a few minutes. Now add the onion and blend once more.

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3. Fry the vegetables with 4 tablespoons of olive oil. Add two bay leaves.

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4. Add 4 tablespoons of tomato paste, then add the passata and stir.

5. During the cooking time add a large glass of water and mix well.

6. Cook and stir until you get a Bolognese sauce consistency.

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Tip. The cooking time may vary between 30 or 50 minutes, depending on whether you want a slightly milder sauce or dense sauce with a stronger flavour.

Ragù vegetariano (sugo finto)

Ingredienti

400 g di passata di pomodoro (di ottima qualità)

1/2 cipolla di media grandezza

1 spicchio d’aglio

1 carota

2 gambi di sedano

1 mazzetto bello grosso di erbe aromatiche fresche (maggiorana, timo, rosmarino, 2 foglie di alloro, origano)

4 cucchiai di olio extravergine d’oliva

4 cucchiai di concentrato di pomodoro

1/2 dado biologico di buona qualità

un bicchiere d’acqua

Preparazione.

1. Tritate finemente il rosmarino.

2. Tagliare il sedano, la carota e l’aglio a pezzetti. Mettete quindi le verdure con le erbe (senza l’alloro) nel mixer e sminuzzate per qualche minuto. Aggiungete anche la cipolla e continuate a sminuzzare fino ad ottenere un tritato abbastanza fine.

3. Fate soffriggere le verdure sminuzzate con 4 cucchiai d’olio, per una decina di minuti. Aggiungete  anche due foglie intere di alloro.

4. Aggiungete 4 cucchiai di concentrato di pomodoro, poi unite la passata al concentrato e mescolate bene.

5. Durante la cottura annaffiate con un bicchiere d’acqua e mescolate di tanto in tanto.

6. Fate ritirare il liquido in eccesso e lasciate cuocere fino ad ottenere un sugo con la consistenza del ragù.

Nota. Il tempo di cottura può variare da 30 a 50 minuti, a seconda se desiderate un sugo più delicato oppure più denso e dal sapore un po’ più deciso.

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Light Avocado And Garlic “Mayonnaise” (Vegan)

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Avocado is a delicious highly nutritional food, full of good vegetable fat; it also contains some vegetable proteins, a high quantity of folic acid and a good quantity of vitamin E. Avocado is a healthy ingredient for your recipes but it contains lots of calories, therefore it’s better not to eat too large a quantity of it. I usually replace mayonnaise or butter with some avocado in various sandwiches…It goes really well with several kinds of fish and seafood, but it is also great with tomatoes, onions and green salads.

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Today I am sharing a light “mayonnaise”, actually more a fake mayonnaise sauce or a kind of hummus, as it does not contain any oil or eggs but lots of avocado and lemon juice!

Wonderful with prawn, mackerel or egg sandwiches. It is also a great vegan sauce to use with lots of different vegetables…

Enjoy the recipe! X

Light avocado and garlic “mayonnaise”.

1 large avocado

1 clove of garlic

the juice of half a lemon

1 tablespoon of sesame seeds

a few crystals of sea salt (here I am actually using Himalayan salt)

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Method.

1. With a small mortar crush a tablespoon of sesame seeds with a few crystals of sea salt.

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2. Using a mixer, blend the pulp of an avocado with the crushed sesame seeds and a clove of garlic until smooth (remember to remove the core of the garlic clove).

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3. Add the juice of a lemon and blend until you get a creamy mixture.

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Maionese light di avocado (aromatizzata all’aglio).

1 avocado grande

1 spicchio d’aglio (togliete l’anima)

il succo di mezzo limone

1 cucchiaio di semi di sesamo

alcuni cristalli di sale marino ( qui in realtà uso sale rosa dell’ Himalaya)

Preparazione.

1. Frantumate in un piccolo mortaio un cucchiaio di semi di sesamo con alcuni cristalli di sale marino (bastano pochi minuti).

2. Utilizzando un mixer, amalgamate bene la polpa di un avocado con i semi di sesamo schiacciati e uno spicchio d’aglio.

3. Aggiungere il succo di un limone e frullate fino ad ottenere un composto molto cremoso.

Quick And Easy: Strawberry And Banana Smoothie

Strawberry and banana smoothy in a glass jar on green napkin, on a wood board, frullato fragole e banana

This week’s healthy recipe is packed with fibre, vitamin C, B6, manganese, potassium and with the vegetable proteins of the oats and the soya milk….Today I am sharing a dairy-free smoothie recipe for a super healthy and delicious energy boosting drink filled with bananas and strawberries; perfect for breakfast or as a light lunch. No need to say that banana and strawberry are a match made in heaven… Enjoy! 😉

Strawberry and banana smoothy in a glass jar on green napkin, on a wood board, frullato di fragole e banana

Strawberry and banana smoothy in a glass jar on green napkin, on a wood board, frullato di fragole e banana

Strawberry and banana smoothy in a glass jar on green napkin, on a wood board, frullato di fragole e banana

Strawberry and banana smoothie

Ingredients

Serves 2

250 g strawberries, washed and cleaned

100 ml soya milk

2 bananas, cut into chunks

4 tablespoons of rolled oats

the grated zest of an organic lemon

1 tablespoon of honey (optional)

a few leaves of fresh mint (optional)

3 ice cubes

Strawberry and banana smoothy in a glass jar on green napkin, on a wood board, frullato di fragole e banana

Method.

1. Blend all the ingredients together until smooth.

Strawberry and banana smoothy in a glass jar on green napkin, on a wood board, frullato di fragole e banana

2. Serve in two large glasses or glass jars with two straws.

Strawberry and banana smoothy in a glass jar on green napkin, on a wood board, frullato di fragole e banana

Strawberry and banana smoothy in a glass jar on green napkin, on a wood board, frullato di fragole e banana

Smoothie con fragole e banane.

Ingredienti

per 2 persone (due smoothie grandi)

250 g di fragole, lavate e pulite

100 ml di latte di soia

2 banane, tagliate a pezzi grandi

4 cucchiai di fiocchi d’avena

la scorza grattugiata di un limone, non trattato

1 cucchiaio di miele (facoltativo)

qualche foglia di menta fresca (facoltativo)

3 cubetti di ghiaccio

Preparazione.

1. Frullate tutti gli ingredienti fino ad ottenere una consistenza cremosa.

2. Servite in due bicchieri grandi (oppure in due vasetti di vetro) con delle cannucce.

Chickpea And Potato Soup With Lots Of Rosemary!

I have to admit that this recipe comes from my mother’s favourite dishes. She was enthusiastic about this dish and as soon as I tasted it I could see why… Not only is it a delicious and tasty soup, but it’s also a recipe that anyone can make and with ingredients that are cheap and everyone has in the kitchen pantry.

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For this dish I used ditaloni, which is a short pasta often used in soups in Italy. If you don’t find this particular kind of pasta you can replace it with some broken spaghetti (make them two-three centimetres long). You can also add some freshly grated Parmesan cheese to add some flavour and protein, however this soup is so tasty that you don’t really need to add any additional ingredients to flavour it…It is delicious!!!

Chickpea and potato soup with rosemary in a blue bowl on a black dish, on blue painted wood board. Zuppa di ceci e patate al rosmarino.

Chickpea and potato soup with rosemary.

Preparation and cooking time: about 30 minutes

Ingredients

Serves 4

1 onion, peeled and finely chopped

2 garlic cloves, peeled and finely chopped

3 sprigs of rosemary

2 cans of chickpeas

Vegetable stock made with organic vegetable stock cubes

2 large potatoes, washed, peeled and diced

220 g of ditaloni

3 tablespoons extra virgin olive oil

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Method.

1. Sauté the chopped onion with 3 tablespoons of extra virgin olive oil, after a few minutes add the chopped garlic.

Onions and potatoes on cutting board with knife.

2. When the onion is soft and transparent, add the chickpeas with the diced potatoes and the rosemary sprigs. Cover with vegetable stock and simmer for about 20-25 minutes. Stir quite often during the cooking time.

Chickpea and potato soup with rosemary.. Zuppa di ceci e patate al rosmarino.

Chickpea and potato soup with rosemary. Zuppa di ceci e patate al rosmarino.

3. Cook the pasta separately and then drain when is al dente.

4. When the soup is ready remove the rosemary, then add the pasta and serve.

Chickpea and potato soup with rosemary in a blue bowl on a black dish, on blue painted wood board. Zuppa di ceci e patate al rosmarino.

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Zuppa di ceci e patate al rosmarino.

Tempo di preparazione e cottura: 30 minuti circa

Ingredienti

Per 4 persone

1 cipolla

2 spicchi d’aglio

3 mazzetti di rosmarino

2 scatole di ceci

Brodo fatto con due dadi vegetali biologici

2 patate grosse, lavate, pelate tagliate a pezzetti

220 g di ditaloni

3 cucchiai olio extra vergine d’oliva

Preparazione.

1. Fate soffriggere la cipolla tritata con tre cucchiai d’olio extra vergine d’oliva, dopo qualche minuto aggiungete l’aglio tritato.

2. Quando la cipolla sarà diventata morbida e trasparente, aggiungete i ceci, le patate e 3 rametti rosmarino. Ricoprite con del brodo vegetale e fate cuocere per 20-25 minuti, mescolando abbastanza spesso.

3. A parte cuocete la pasta, poi scolatela quando è al dente.

4. Quando la minestra è pronta togliete i rametti di rosmarino, poi aggiungete la pasta e servite.

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Even Better Than Apple Pie! (Vegan)

Nothing better than a thick and creamy apple smoothie, aromatised with lemon, maple syrup and cinnamon to make you feel utterly spoiled! This smoothie will make you feel special inside out! It’s not just a wonderful way to take care of yourself, it’ s a delicious and quick-to-make treat that you’ll truly enjoy! But don’t take my word for it, give it a try!

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I almost forgot to add that this smoothie is packed with calcium, proteins and nutrients…

Enjoy!

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Apple pie smoothie

Ingredients

Serves 2

2 golden apples

60 g of almonds, with skins

2 tablespoons of maple syrup

200 ml of almond milk (or the vegetable milk you prefer)

the grated zest of half a lemon (use organic lemons)

2 tablespoons of rolled oats

a pinch of grated cinnamon

4 ice cubes

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Method.

1. Roast the almonds for 7-10 minutes at 160 ° C (320 °F). Remove from the oven, then finely grind the almonds until you get a paste and let cool.

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2. Peel and clean apples.

3. In a blender, blend the almond paste, the chopped apples, the rolled oats, then add 4 ice cubes, the almond milk, 2 tablespoons of maple syrup, and the grated lemon zest with a pinch of cinnamon. Blend everything until smooth.

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4. Garnish with a few mint leaves, a couple of straws and serve.

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Apple Pie smoothie

Ingredienti

per 2 smoothies

2 mele golden

60 g di mandorle con la buccia

2 cucchiai di sciroppo d’acero

200 ml di latte di mandorla

buccia grattugiata di mezzo limone, non trattato

due cucchiai di fiocchi d’avena integrale

un pizzico di cannella grattugiata

4 cubetti di ghiaccio

Preparazione.

1. Tostate le mandorle per 7-10 minuti a 160° C. Togliete le mandorle dal forno e tritatele molto finemente.

2. Tagliate e pulite le mele.

3. Frullate insieme le mandorle tritate, la polpa di mele e i fiocchi d’avena; aggiungete 4 cubetti di ghiaccio, il latte di mandorla, la buccia grattugiata di mezzo limone, due cucchiai di sciroppo d’acero e un pizzico di cannella. Continuate a frullare fino ad ottenere una crema.

4. Guarnite con qualche foglia di menta, due cannucce e servite.

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Pear And Passion Fruit Smoothie

A delicious and delicate smoothie, high in fibre, vitamins A, C and also contains a good quantity of iron, calcium, manganese and potassium. I added some chia seeds for extra fibre, omega 3 fatty acid and vegetable proteins.
If I was to describe it in a few words, I’d say that this smoothie tastes like spring! So take a sip of this wonderful drink, relax and enjoy the flavours!

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Pear and passion fruit smoothie.

for 2 smoothies

Ingredients

2 Williams pears (Bartlett pears)

2 passion fruit (maracujà)

200 ml almond milk (or the vegetable milk of your choice)

2 tablespoons of chia seeds (optional)

4 ice cubes

Method

1. Wash peel and clean the pears then, using a teaspoon, scoop out all the pulp form the passion fruit.

2. Using a blender, blend the fruit with 200 ml of almond milk, two tablespoons of chia seeds and 4 ice cubes.

3. Garnish with fresh mint leaves and serve.

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Frullato di pere e frutto della passione.

per 2 frullati

Ingredienti

2 pere Williams

2 frutti della passione (maracujà)

200 ml di latte di mandorle (o il latte vegetale di vostra scelta)

2 cucchiai di semi di chia (facoltativo)

4 cubetti di ghiaccio

Preparazione.

1. Sbucciate e pulite le pere poi, utilizzando un cucchiaino, estraete tutta la polpa dai frutti della passione.

2. Frullate la frutta con 200 ml di latte di mandorla, due cucchiai di semi di chia e 4 cubetti di ghiaccio.

3. Guarnite con qualche foglia di menta fresca e servite.

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How To Make Almond Milk ( Step By Step )

Rich in calcium, antioxidants and vitamin E, almond milk is a wonderful healthy drink, widely used in vegan recipes… And today we are going to make it from scratch!

This recipe is very easy to prepare, it doesn’t require any fancy equipment and is quite quick to make! As you’ll see in the recipe method, we are basically going to separate the almond pulp from the juice, in order to extract the milk.

How to make almond milk, foodfulife.com

Almond milk is another incredibly versatile ingredient, as it can be used in the preparation of smoothies and can replace dairy products in many recipes, both sweet and savoury; while the almond paste, obtained during the process, can be used in cake and biscuit recipes.

How to make almond milk, foodfulife.com

Almond milk (basic recipe).

Soaking: 30 minutes

Preparation time: 20 minutes

Ingredients

for 1 bottle (1 l.)

100 g of raw shelled almonds (better unpeeled)

1 l. of water

a few ice cubes

a pinch of salt

You need

1 blender

1 bowl

1 funnel

1 glass bottle

1 strainer

a cloth (like a cotton napkin)

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Note.

To make a slightly sweeter almond milk you can add 3 boneless dry dates and blend them with the almonds, then sift everything, as described in the recipe.

Method.

1. Place the almonds in a bowl and fill with 200 ml of hot water. Soak the almonds in the water for 30 minutes, then drain (keep the soaking water, you’ll need it later!) and remove the skin from the almonds.

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How to make almond milk, foodfulife.com

2. In a blender, blend the almonds with a few ice cubes and then gradually add the soaking water (this will preserve part of the substances contained in the almond skin). Blend everything, until you have a creamy mixture.

How to make almond milk, foodfulife.com

3. Pour in 800 ml of water, add a pinch of salt and blend for a few more minutes.

How to make almond milk, foodfulife.com

4. Using a funnel and a strainer, sift the mixture and pour the milk into a bottle. Use a cloth (or a cotton napkin) to squeeze all the juice out of the almond paste.

How to make almond milk, foodfulife.com

5. Put the lid on the bottle and place the milk in the fridge. Use within three days.

How to make almond milk, foodfulife.com

Method variation.

In the method described above, we soak the almonds in hot water, in order to soften the pulp and remove the skin (this method is particularly useful if you want to use the pulp in another recipe). However, you can soak the almonds for 30 minutes in cold water, instead, and then blend them with the skin. Then you have to strain the almonds with a strainer through a cloth, pressing the mixture with a spatula. This process might take a little longer, but it’s better if you want to make sure you use raw almonds.

You can flavour your almond milk with honey, maple or agave syrup, vanilla extract, cocoa powder…You choose!

Latte di mandorla (ricetta base)

tempo di riposo: 30 minuti

tempo di preparazione: 20 minuti

Ingredienti

Per una bottiglia (da 1 litro)

100 g di mandorle sgusciate (meglio non pelate)

1 l. d’acqua

qualche cubetto di ghiaccio

un pizzico di sale

cosa serve

1 frullatore

1 ciotola

1 imbuto

1 bottiglia di vetro (da un litro)

1 colino a maglie fitte

un tovagliolo di cotone (oppure un canovaccio)

Nota.

Per rendere più dolce il latte di mandorla potete aggiungere 3-4 datteri (senza seme) e frullarli insieme alle mandorle, poi filtrate tutto, come descritto nella ricetta.

Preparazione.

1. Mettete le mandorle in una ciotola e ricoprite con 200 ml d’acqua bollente. Fate riposare per 30 minuti circa, poi scolate (mettete il liquido d’ammollo da parte) e spellate le mandorle.

2. Mettete le mandorle con qualche cubetto di ghiaccio nel frullatore e incominciate a frullare, versando a filo l’acqua dell’ammollo (questo per dare sapore e conservare parte delle sostanze contenute nella buccia). Continuate a frullare fino ad ottenere una cremina senza grumi.

3. Versate nel composto cremoso 800 ml di acqua con un pizzico di sale e frullate ancora per qualche minuto.

4. Utilizzando un imbuto e un colino, filtrate il composto e versate il liquido in una bottiglia. Dopo aver filtrato tutto il liquido, strizzate bene la polpa di mandorle con un tovagliolo.

5. Mettete la bottiglia con il latte di mandorla in frigorifero e consumate la bevanda entro tre giorni.

Una variante della preparazione.

Nel metodo descritto qui sopra, utilizziamo l’acqua calda per rimuovere con facilità la pellicina e ammorbidire le mandorle (questo metodo è particolarmente indicato se si vuole riutilizzare la polpa ottenuta dalle mandorle in altre ricette). Come variante, potete immergere le mandorle in acqua fredda per 30 minuti e poi frullarle con la loro pellicina. In questo caso, dovrete filtrare bene il composto attraverso un panno e un colino, premendo con una spatola per accelerare il processo. Questo metodo richiederà un po’ più di tempo, ma è meglio, se volete essere sicuri di utilizzare mandorle crude.

How to make almond milk, foodfulife.com

Quick And Easy: Mango And Apple Smoothie

Apples and mango.

Packed with vitamins and minerals (vitamins A, C and calcium, to name a few) and enriched with all the nutrients contained in the chia seeds (rich in vegetable proteins and omega 3), this smoothie is not just sunshine in a glass but a proper energy booster!

…And it tastes better than any dessert that you can ever imagine!

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Mango And Apple Smoothie.

Easy

Preparation time:10 minutes

Serves 4

2 ripe mangoes

2 sweet apples (I used golden delicious apples)

400 ml of almond milk

the juice of a lemon

ground cinnamon to taste

2 tablespoons chia seeds

a handful of ice cubes (optional)

To garnish

4 slices of an organic lemon

grated lemon zest to taste

colourful straws

Method.

1. Peel the apples and skin the mangoes, then remove the stem, seeds and the stone from the fruits. Chop roughly.

2. Add the juice of a lemon and blend the fruit using a food processor, then add the almond milk, the chia seeds, a few ice cubes (optional) and the cinnamon. Blend everything well.

3. Pour in 4 tall glasses, then garnish each glass with a slice of lemon, 2 colourful straws and add some lemon zest on top.

I hope you enjoyed my first smoothie recipe! 🙂

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Frullato di Mango e Mela.

Facile

Tempo di preparazione: 10 minuti

Serve 4

2 manghi maturi

2 mele golden (oppure le dolci mele che preferite)

400 ml di latte di mandorla

il succo di un limone

cannella in polvere q b

2 cucchiai di semi di chia

una manciata di cubetti di ghiaccio (facoltativo)

per guarnire

4 fette di limone (non trattato)

la scorza grattugiata di un limone (non trattato)

cannucce colorate

Preparazione.

1. Sbucciate, pulite e tagliate le mele e i manghi (rimuovendo i semi e parti indesiderate), poi mettete nel frullatore.

2. Unite ai pezzi di frutta il succo di un limone e frullate bene.  Aggiungete al composto anche il latte di mandorla, i semi di chia, alcuni cubetti di ghiaccio (facoltativo) e la cannella. Frullate bene tutto, per qualche minuto.

3. Versate il composto in 4 bicchieri alti; quindi guarnite ogni bicchiere con una fetta di limone, poi aggiungete le cannucce colorate e un po’ di scorza di limone.

Chickpea Flour Bread With Pumpkin Seeds

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This is a delicious bread, made partially with chickpea flour, which is a rich source of  vegetable protein and has a low carbohydrate content. I’ve developed this recipe in order to create a delicious bread to be served with a light onion soup, a tasty combination for a balanced meal that will warm you up nicely during the festive season.

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As usual, I’ve included you all the directions you need to make the recipe using normal yeast or sourdough. If you use sourdough you can prepare the sourdough starter the night before and let it rise overnight. Then in the morning (or afternoon) you can follow the recipe as written below.

Chickpea flour bread (quickest method with normal yeast)

Cooking time: 25-30 minutes

Preparation time: 20 minutes + the rising time

Ingredients

2 small breads (4 servings)

150 g chickpea flour

150 g whole spelt flour

300 g plain flour

18 g yeast

a little brown sugar

10 g salt

water

For garnish

a handful of shelled pumpkin seeds

Method (with yeast).

1. Make the yeast starter. Mix the yeast with a little bit of warm water, then add two tablespoons of flour and a pinch of brown sugar. Make a small dough, then let double in volume.

2. Separately, mix the rest of the flour with 10 g of salt and enough water to make the bread dough. Add the yeast starter and knead well.

3. Slash an X cut on the surface and then let the dough rise until it has doubled in volume (at least 2 hours).

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4. Divide the dough into two equal parts, then shape two breads. Slash an X cut on both breads and garnish with the pumpkin seeds (possibly, let rise for another 30 minutes).

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5. Line the base of an oven tray with baking paper, then grease with a little extra virgin olive oil and dust with flour. Bake at 200 ° C (392° F) for 25-30 minutes.

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Chickpea flour bread with sourdough

Cooking time: 25-30 minutes

Preparation time: 20 minutes + the rising time

2 small breads (4 servings)

150 g chickpea flour

50 g whole spelt flour

270 g plain flour

10 g salt

water

For garnish

a handful of shelled pumpkin seeds

For the starter (to be prepared the night before).

50 g sourdough (I used a semi-solid sourdough made with plain organic flour)

100 g of whole spelt flour

a little of brown sugar

a little bit of water

Make the starter.

Mix 100 g of whole spelt flour with 50 g of sourdough and a little water, then cover with some cling film and let stand overnight.

Method (with sourdough).

1. In a large bowl, mix the rest of the flour with 10 g of salt and enough water to make a soft dough.

2. Combine the dough with the sourdough starter and then add some flour, but only if necessary (the dough shouldn’t be too sticky or dry).

3. Slash a big X on the surface of the dough, cover with a cloth and let stand in a warm place until the dough has doubled in volume (3 to 6 hours, depending on the sourdough strength).

4. Divide the dough into two equal parts and shape the breads, then slash an X on the surface and let rise once more.

5. Garnish the breads with the pumpkin seeds and bake at 200 ° C (392° F) for 25-30 minutes.

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See also the Farinata recipe (a delicious focaccia made with chickpea flour)

Pane con farina di ceci (preparazione con lievito di birra)

Tempo di cottura: 25-30 minuti

Tempo di preparazione: 20 minuti + il tempo di lievitazione

Ingredienti

Per 2 panini grossi (per 4 persone)

150 g di farina di ceci

150 g di farina di farro integrale

300 g di farina 00

18 g di lievito di birra

pochissimo zucchero di canna

10 g di sale

acqua q. b.

Per guarnire

una manciata di semi di zucca (senza buccia)

Preparazione dell’impasto con lievito di birra.

1. Sciogliete il lievito di birra in poca acqua tiepida, poi aggiungete due cucchiai di farina e un pizzico di zucchero di canna ; quindi mescolate fino a creare un panetto morbido e lasciate raddoppiare di volume.

2. A parte, mischiate le farine con il sale e aggiungete gradualmente l’acqua, fino ad ottenere un impasto uniforme. Incorporate il panetto di lievito e lavorate bene.

3. Fate un taglio a croce sulla superficie e poi fate lievitare l’impasto per 2 ore.

4. Dividete l’impasto in due parti uguali, date la forma a due panini (vedi le foto) e decorate con i semi di zucca (sarebbe meglio far lievitare per altri 30 minuti).

5. Ricoprite la teglia con carta da forno, ungete con poco olio d’oliva e infornate il pane a 200° C per 25-30 minuti.

Pane con farina di ceci (preparazione con lievito madre)

Tempo di cottura: 25-30 minuti

Tempo di preparazione: 20 minuti + il tempo di lievitazione

Ingredienti

Per due panini grandi ( 4 persone)

150 g di farina di ceci

50 g di farina di farro integrale

275 g di farina 00

10 g di sale

acqua q. b.

Per guarnire

una manciata di semi di zucca (senza buccia)

Per il panetto di lievito (da preparare la sera prima).

50 g di lievito madre (uso un lievito semisolido con base di farina biologica 00)

100 g di farina di farro integrale

pochissimo zucchero di canna

acqua q. b.

Preparazione del panetto di lievito.

Mescolate 100 g di farina di farro con 50 g di lievito madre e  poca acqua; quindi ricoprite con una pellicola e lasciate riposare per tutta la notte.

Preparazione dell’impasto con lievito madre.

1. In una ciotola grande, mischiate le farine con il sale e l’acqua necessaria per ottenere un impasto liscio e morbido.

2. Unite il lievitino al resto dell’impasto, aggiungendo un po’ di farina se necessario (l’impasto non deve risultare troppo umido).

3. Fate un taglio a croce sulla superficie, poi ricoprite  con un panno e lasciate lievitare l’impasto fino a quando sarà raddoppiato di volume (generalmente dalle 3 alle 6 ore, ma dipende dal lievito madre).

4. Dividete l’impasto in due,  date la forma a due panini (vedi le foto) e poi fate lievitare ancora.

5. Guarnite il pane con i semi di zucca e infornate a 200°C per 25-30 minuti.

Vedere anche la ricetta della Farinata