Tag Archives: Vegan

Traditional Recipe: Fried Sage Leaves

July 6, 2014Appetisers, Budget-friendly Recipes, Side Dishes, Traditional Recipes, VegetarianAromatic herb, Batter, Beer batter, Budget-friendly, Deep-fried, Genoese recipe, Sage, Salvia fritta, Side dish, Traditional recipe, Vegan, VegetarianSerena @ foodfulife

This is another lovely traditional recipe from Genoa; an extremely easy and cheap dish to prepare, especially if you have a sage plant in the garden! Sage is usually a very tough plant, in this cooking process the leaves become very tender and the aroma of this wonderful aromatic herb gets very delicate and pleasant to taste. It is a wonderful starter, but also a great side dish.
You need the kind of sage with big leaves, not all varieties are suitable for this method of preparation.

Fried Sage Leaves.

For 4 people

Ingredients

200 g (7.05 oz) large leaves of sage, washed and dried

100 g (3.5 oz) of plain flour

1 egg white (as a vegan option, make the batter without egg white)

100 ml (3.38 us fl oz) light beer

1 tablespoon extra virgin olive oil

extra virgin olive oil (for frying)

salt

Method.

1. In a bowl, add 1 tablespoon of olive oil and a pinch of salt to the flour. Then slowly pour in the beer, stirring the mixture with a whisk. Cover with a kitchen towel, then let the batter rest for about 30 minutes.

2. Whip the egg whites until stiff, then stir them gently into the batter, just before frying.

3. Heat the extra virgin olive oil, meanwhile, dip the sage into the batter. Fry a few leaves at a time, in plenty of oil.

4. Drain the leaves and place them on a plate with plenty of paper towels, to absorb the excess oil. Season with salt and serve.

Salvia fritta in pastella.

per 4 persone

Ingredienti

200 g di foglie grosse di salvia, lavate e asciugate

100 g di farina

1 albume (per una dieta vegana, si può fare la pastella senza uovo)

100 ml di birra chiara

1 cucchiaio di olio extra vergine d’oliva (per la pastella)

olio extra vergine d’oliva (per friggere)

sale

Preparazione.

1. In una terrina, unite 1 cucchiaio d’olio, un pizzico di sale alla farina. Versate poi a filo la birra, mescolando con una frusta l’impasto. Ricoprite con un canovaccio e lasciate riposare l’impasto per 30 minuti.

2. Montate l’albume a neve e incorporate delicatamente nella pastella, poco prima di friggere.

3. Fate scaldare l’olio e immergete la salvia nella pastella. Friggete alcune foglie per volta in olio abbondante.

4. Scolate le foglie e appoggiatele su un piatto con abbondante carta assorbente. Salate e servite.

How To Make Seitan (Home-made Meat Substitute)

June 23, 2014Dairy-free, How to, Low-fat Recipes, Vegan, VegetarianGluten, Low fat, Meat substitute, Seitan, Soy sauce, Tofu, Vegan, Vegetable protein, Vegetarian, Wheat meat, Wheat proteinSerena @ foodfulife

What is seitan?

Seitan is a high-protein product made of wheat flour, used as a meat substitute. Tofu and Seitan are both very versatile when it comes to making meat-like dishes. While tofu has an egg-like texture, seitan’s consistency is chewy and more similar to meat. It is widely used because it absorbs the condiments well, however it has high gluten content, which can cause allergies, therefore, is not suitable for everyone.

I often think that meat-like products are not really what a vegetarian would want to eat, because (and I speak from a personal point of view) I believe, if you don’t want to eat meat you don’t really want to be reminded what meat is like. However, I think you can be really creative with either tofu or seitan in the kitchen, therefore, it’s worth giving it a try!

Making seitan.

Many things can be used to flavour seitan; you can add herbs to the dough or flavour it with different ingredients such as: soy sauce, kombu, herbs, vegetables, spices and seeds. All these ingredients are added to the vegetable broth in which the dough is cooked or simply added as flavourings before kneading. Seitain can be also made using spelt flour or gluten flour.

Making seitan requires a lot of time. Basically, you mix the ingredients, make a dough and then rinse it under running water for about 15-20 minutes, to remove the starch. As a result, you will end up with a considerably smaller amount of product, in the end, but it’s worth it! The main reason to prepare home-made seitan is that you can be really creative with it and you can add all the flavours that you like to it!

What you need

1 large bowl

1 large pan with a lid

1 wooden spoon

1 measuring cup

Ingredients

For the dough

2 tablespoons of nutritional yeast (optional)

4-5 tablespoons of ground spices and seeds (black pepper, paprika, sesame seeds, fennel seeds, coriander seeds, a few cloves, a few chillies)

1 kg (35.2 oz) flour (I use Manitoba, you can use plain or spelt flour)

900 ml (30.4 us fl oz) of water (the amount of water vary depending on the flour)

200 ml (6.76 us fl oz) of soy sauce

For the broth

3 tablespoons extra virgin olive oil

1 clove of garlic

1 large onion

2 stalk of celery

2 carrot

2 bay leaves

a bunch of rosemary

vegetable stock

200 ml (6.76 us fl oz) soy sauce (optional)

Method.

1. In a large bowl, mix the flour, the nutritional yeast, the seeds and the spices.

2. Then add 200 ml of soy sauce with the 900 ml of water. Mix with the spoon, then knead with your hands, until you get a smooth dough.

3. Let it rest for a few minutes.

4. Meanwhile, prepare the stock. Fry the vegetables in 3 tablespoons of extra virgin olive oil, for a few minutes. Then, fill the pan with vegetable stock (enough to cook the dough in), add the herbs, 200 ml of soy sauce and bring to a boil. Cook for 10 minutes, then turn off the heat, sift the broth and let cool.

5. Now knead the dough, in a large bowl, under running water for 20-30 minutes (basically, until the running water in the bowl and in which you are washing the dough, becomes clear). With this operation you are removing the starch and therefore keeping only the protein of the wheat.

6. After about 20-30 minutes, drain nicely and let the dough sit for a few minutes.

7. Put the seitan in the cold stock ( the broth has to be cold otherwise the seitan will lose its shape) and turn on the heat. Bring to a boil, then turn down the heat and simmer for 45 minutes. Once is ready, turn off the heat and let it cool. Let it drain completely and then store it in an airtight container (in the fridge) for 5 days or freeze it for up to 1-2 months.

Tip.

1. Basically, this is the traditional method, with a personal touch for the flavouring. However, you can shorten the process using gluten wheat flour and avoid the rinsing operation. In this way, you can knead the dough, cook directly in the broth and save a lot of time and water! I strongly recommend this method as it’s quicker and much more ecological.

2. You can replace meat with seitan in many recipes. It’s perfect in stir-fry and slow cooker dishes.

Seitan fatto in casa (metodo tradizionale).

Utensili

1 ciotola grande

1 pentola grande, con il coperchio

1 cucchiaio di legno

1 caraffa graduata

Ingredienti

Per l’impasto

2 cucchiai di nutritional yeast (facoltativo, per il sapore)

4-5 cucchiai di spezie e semi misti macinati (pepe nero, paprika, semi di sesamo, semi di finocchio, semi di coriandolo, qualche seme di garofano, peperoncino)

1 kg di farina (ho usato Manitoba, ma è possibile utilizzare la farina normale, integrale o di farro)

900 ml di acqua (la quantità di acqua può variare a seconda della farina utilizzata)

200 ml di salsa di soia

Per il brodo

3 cucchiai di olio extra vergine di oliva

1 spicchio di aglio

1 cipolla grande

2 gambo di sedano

2 carota

2 foglie di alloro

2 rametti di rosmarino

brodo vegetale

200 ml di salsa di soia (facoltativo)

Preparazione.

1. In una ciotola grande, mescolate la farina, il nutritional yeast, i semi e le spezie.

2. Poi aggiungete 200 ml di salsa di soia con 900 ml di acqua. Mescolate con il cucchiaio, poi impastate con le mani, fino ad ottenere un impasto liscio.

3. Lasciate riposare per qualche minuto.

4. Preparate il brodo. Fate soffriggere le verdure in 3 cucchiai di olio extra vergine d’oliva (per qualche minuto). Riempite la pentola con abbondante brodo vegetale (sufficiente per cuocere tutto il seitan), aggiungete le erbe, 200 ml di salsa di soia e portate ad ebollizione. Fate bollire per 10 minuti. Spegnete il fuoco, togliete la verdura e lasciate raffreddare il brodo.

5. In una ciotola molto grande, impastate il composto di farina e spezie sotto l’acqua corrente per 20-30 minuti (fino a quando l’acqua sarà limpida). Questa operazione serve a rimuovere l’amido dalle proteine del grano.

6. Scolate e lasciate riposare l’impasto per qualche minuto.

7. Tagliate e mettete il seitan nel brodo freddo (il brodo deve essere freddo o il seitan perderà la sua forma) e accendete il fuoco. Portate ad ebollizione, poi abbassate il fuoco al minimo e fate cuocere per 50 minuti. Una volta pronto, spegnete il fuoco, scolate bene e lasciate raffreddare. Il seitan si può conservare in un contenitore ermetico (in frigorifero) per 5 giorni o congelare per 1 o 2 mesi.

Note.

1. Questo è il metodo tradizionale, con un tocco personale per aromatizzare il seitan. E’ possibile abbreviare il metodo di preparazione utilizzando la farina di glutine ed evitare il risciacquo. In questo modo, è possibile impastare il seitan, cuocerlo direttamente nel brodo e risparmiare un sacco di tempo ed acqua. Consiglio vivamente questo metodo perché è molto più veloce ed ecologico.

2. Si può sostituire la carne con il seitan in moltissime ricette. Il seitan è ottimo saltato in padella con le verdure, oppure utilizzato al posto della carne negli stufati.

Mixed Seed Wholemeal Bread Recipe (High-Fibre Food)

May 30, 2014Bread & Buns, Dairy-free, High-fibre Food, Sourdough, Vegan, VegetarianBread, Dairy-free, Fennel seeds, Flax seeds, High in fibre, Home-made, Pescetarian, Recipe, Sesame seeds, Sourdough, Soy-free, Vegan, Vegetarian, Whole grains, whole wheat, WholemealSerena @ foodfulife

A delicious loaf of bread with a lot of tasty seeds inside! This is a great breakfast or sandwich bread,very tasty, crunchy on the outside and soft in the middle. I actually served it with a nice salad and I really enjoyed it!

You can prepare the dough in the evening and keep it in the fridge with a few tablespoons of water, it will rise slowly through the night. The day after you have to take it out of the fridge a couple of hours before you bake it.

Mixed Seed Wholemeal Bread.

150 g (5.2 oz) plain flour / unbleached all-purpose flour

100 g (3.5 oz) of durum wheat semolina flour

100 g (3.5 oz) whole spelt flour

100 g (3.5 oz) of wholemeal flour

135 g (4.76 oz) of sourdough (semi-liquid, made with plain or Manitoba flour) or 15 g of yeast

1/2 tsp of barley malt

1 tablespoon of extra virgin olive oil and some more to grease the tin

8 g (0.28 oz) of ground sea salt

1 tablespoon of flax seeds

1 tablespoon sesame seeds

1 tablespoon poppy seeds

1/2 tablespoon of fennel seeds

Method.

1. Toast the seeds in a very hot oven for about 5 minutes (at 200°C/392 °F).

2. Sift and mix the flours. Add the seeds, the sourdough (or yeast), 1 tablespoon of extra virgin olive oil, the barley malt and the salt. Mix everything well until you have a smooth dough.

3. Let the dough rise until it doubles in volume (1-2 hours for the yeast, 3-6 hours for the sourdough).

4. Bake in a loaf tin ( 3.9 inches x 10.2 inches), lightly greased with extra virgin olive oil, at 200 ° C (392°F) for 25-30 minutes. Let cool and then serve with a nice salad.

Pane integrale ai semi.

150 g di farina 00

100 g di semola di grano duro

100 g di farina integrale di farro

100 g di farina integrale

135 g di lievito madre (semi liquido, con base di farina 00 o manitoba)
oppure 15 g di lievito di birra

1/2 cucchiaio di malto d’orzo

1 cucchiaio d’olio extra vergine d’oliva per l’impasto e un po’ di più per ungere la teglia

1 cucchiaio di semi di lino

1 cucchiaio di semi di sesamo

1 cucchiaio di semi di papavero

1/2 cucchiaio di semi di finocchio

Preparazione.

1. Fate tostare i semi per qualche minuto nel forno a 200°C, oppure in una padella.

2. Setacciate e unite le farine. Aggiungete i semi, il lievito, 1 cucchiaio d’olio extra vergine d’oliva, il malto d’orzo e il sale.

3. Fate lievitare fino a far raddoppiare l’impasto di volume (1-2 ore per il lievito di birra, 3-6 ore per il lievito madre).

4. Infornate a 200 °C per 25-30 minuti (ho usato una teglia profonda 10 cm x 26 cm). Fate raffreddare e servite con una buona insalata.

Vegan Menu (High In Fibre And Vegetable Protein)

This week I am inviting you to try this truly delicious vegan menu, for everyone who enjoys tasty and healthy food! Click on the pictures or links to view all the recipes.

A lots of wonderful colours and flavours in this menu!

A menu for 2-3 servings

Home-made Hummus

Insalapizza (Pizza-Salad)

Crunchy and Colourful Salad.

Rich Chocolate Tart With Fresh Raspberries.

Traditional Recipe: Pasta e Fagioli

April 24, 2014Budget-friendly Recipes, Dairy-free, High-fibre Food, Main Dishes, Pasta and Rice, Traditional Recipes, Vegan, VegetarianBorlotti beans, Budget-friendly, Dairy-free, Food, Italian cooking, Italian cuisine, Pasta, Recipe, Slow cooker, Traditional cooking, Vegan, Vegetable proteins, VegetarianSerena @ foodfulife

Budget friendly, easy and delicious, pasta e fagioli (pasta and borlotti beans) is one of the most appreciated and popular recipes in Italy. Like many traditional recipes many variations exist of this wonderful Italian dish. We use different herbs, sometimes we add bacon or lard and we can replace borlotti beans with cannellini. The recipe that I am going to share today is one of my favourite dishes since I was a child. Pasta e fagioli is a complete meal with high protein content, perfect for vegetarian and vegan diets. As a vegan or low fat version, you can serve it without Parmesan, it’s delicious anyway! 🙂

Pasta e Fagioli.

Ingredients

for 2 Servings

Easy

Preparation: 10 minutes

Cooking: 25 minutes

110 g (3.88 oz) ditaloni rigati (or broken spaghetti or tagliatelle)

2 cans borlotti beans (keep 1 cup of borlotti beans to add at the end of the cooking process)

4 tablespoons of extra virgin olive oil

6 cherry tomatoes (or piccadilly), washed and diced (optional)

1 medium onion, finely chopped

2 cloves of garlic, finely chopped

2 sprigs of fresh rosemary

2 bay leaves, washed

2 sprigs of fresh sage

500 ml (16.9 us fl oz) organic vegetable broth (made with water and organic vegetable stock)

1/2 tablespoon tomato paste

Parmesan to taste (optional, but nice!)

salt and black pepper to taste

Method.

1. Wash and chop the sage and rosemary (removing the hard stems).

2. In a large sauce pan, gently fry the onion with 3 tablespoons of extra virgin olive oil, then (after a few minutes) add the garlic.

3. Drain and rinse the borlotti beans. Put the beans with the tomatoes in the pan. Sauté for a few minutes, then pour in the vegetable broth with 1/2 a tablespoon of tomato paste and 2 bay leaves. Stir well.

4. Cook over a medium heat for about 15 minutes, until the broth is partially absorbed, then add the chopped herbs.

5. Turn off the heat. Using an immersion blender, mix everything well. Turn on the heat, add 1 cup of borlotti beans and the pasta. Stir well and simmer for another 10 minutes.

6. Season with salt and pepper, turn off the heat. Serve with a tablespoon of extra virgin olive oil and plenty of parmesan (optional).

Pasta e Fagioli

Ingredienti

Per 2 persone

Facile

Preparazione: 10 minuti

Cottura: 25 minuti

110 g di ditaloni rigati (oppure spaghetti spezzettati o tagliatelle)

2 scatole di fagioli borlotti (tenete una tazza di borlotti da aggiungere a fine cottura)

4 cucchiai d’olio extra vergine d’oliva

1 cipolla media, tritata finemente

6 pomodorini (piccadilly o ciliegino), lavati e tagliati a dadini (facoltativo)

2 spicchi d’aglio, tritato finemente

2 rametti di rosmarino

2 foglie di alloro, lavate

un mazzetto di salvia fresca

500 ml di brodo vegetale (biologico)

1/2 cucchiaio di concentrato di pomodoro

Parmigiano q. b. (facoltativo)

sale e pepe q. b.

Preparazione.

1. Lavate e tritate la salvia con il rosmarino (togliendo i gambi).

2. Fate soffriggete la cipolla con 3 cucchiai d’olio extra vergine d’oliva. Dopo qualche minuto aggiungete l’aglio.

3. Scolate, sciacquate i fagioli e aggiungeteli con i pomodorini al soffritto. Fate rosolare per qualche minuto, poi aggiungete il brodo vegetale con 1/2 cucchiaio di concentrato di pomodoro e le foglie d’alloro. Mescolate bene.

4. Fate ritirare il brodo per 15 minuti, poi levate le foglie d’alloro e aggiungete le erbe tritate.

5. Spegnate il fuoco e con un frullatore ad immersione frullate bene tutto. Aggiungete la pasta e i borlotti che avete tenuto da parte. Fate cuocere a fuoco moderato (mescolando continuativamente) per altri 10 minuti.

6. Spegnete il fuoco e condite con un po’ d’olio extra vergine d’oliva, sale e pepe. Servite con abbondante parmigiano.

Crunchy and Colourful Salad (Low-fat And Packed With Vitamin C!!)

March 29, 2014Dairy-free, Gluten-free, Low-fat Recipes, Raw / Mainly Raw, Side Dishes, Vegan, VegetarianCrunchy, Egg-free, Fava beans, Fibres, Food, Gluten-free, Healthy, Insalata, Lamb's lettuce, Low carb, Low fat, Low-cal, Potassium, Raw / Mainly Raw, Recipe, Ricetta, Salad, Valerianella, Vegan, Vegetables, Vegetarian, Vitamin CSerena @ foodfulife

Spring is here and with it comes the time of serious dieting! From this week on I want to dedicate a little time to preparing light recipes and meals.
To start with, I prepared a beautiful and super-healthy salad with only a little amount of calories, but full of crunchy flavours!

This salad can definitely be a very satisfying low-cal lunch, low in fat and carb, but rich in fibres, potassium, protein and vitamin C.
As a side dish, it goes well with several courses and you can serve it with feta cheese, if you prefer a richer kind of salad.
If I were to imagine this salad as a dress, it would be a feel-good garment made of a strong natural fibre, with a very cheerful but elegant floral pattern. Suitable for mid-season, with a comfortable slimming line. Definitely a perfect fit!… I know, It’s just a salad! 🙂

Corn salad with red cabbage, fava beans and apples.

Ingredients

Preparation: 15 minutes

For 2 servings

60 g (2 oz) corn salad (or lamb’s lettuce)

a handful of almonds, shelled

50 g (1.76 oz) fresh fava beans (with the pods removed)

2 small apples, washed

130 g (4.58 oz) red cabbage

the juice of 1/2 a lemon

salt and pepper to taste

4 tablespoons of extra virgin olive oil to taste

Method.

1. Wash, and clean and dry the corn salad.

2. Wash, and slice the cabbage finely and arrange it on the plates.

3. Place the fava beans over the cabbage, then add the salad leaves.

4. Cut and marinate the apples in the juice of half a lemon for a few minutes. Then, mix the apples and the almonds with the salad (breaking some almonds into pieces).

5. Season with plenty of extra virgin olive oil, salt and pepper.

Insalata croccante con cavolo rosso, fave e valerianella.

Ingredienti

Per 2 persone

Preparazione:15 minuti

60 g di valerianella

una manciata di mandorle sgusciate

50 g di fave fresche, senza scorza

2 mele, lavate

130 g di cavolo rosso

il succo di mezzo limone

sale e pepe q.b.

4 cucchiai di olio extravergine d’oliva q.b.

Preparazione.

1. Lavate e asciugate la valerianella.

2. Lavate il cavolo e tagliatelo finemente. Sistematelo sul fondo dei piatti.

3. Aggiungete le fave, posizionatele sopra il cavolo con la valerianella.

4. Aggiungete le mandorle (sbriciolandone solo alcune) con le mele tagliate a pezzetti e precedentemente marinate nel succo di mezzo limone per qualche minuto.

5. Condite con abbondante olio extra vergine d’oliva, sale e pepe.

Rich Chocolate Tart with Fresh Raspberries…Yes, but it’s different!

March 14, 2014Dairy-free, Desserts, Gluten-free, High-fibre Food, Vegan, VegetarianCake, Chocolate, Chocolate pastry, Dairy-free, Dark chocolate, Dark chocolate ganache, Dessert, Egg-free, Eggless, Flan, Food, Ganache vegana, Gluten-free, Healthy, Low carb, Tart, Vegan, VeganaSerena @ foodfulife

Vegan, dairy-free, gluten-free, egg-free, with only a little refined sugar and absolutely delicious!!!!

I must admit I was a little bit sceptical about vegan desserts, I thought that without dairy products, desserts would just taste dull! So I decided to give it a try and make this vegan chocolate tart, because I usually like to try things before I make a judgement, especially when I am talking about recipes. I am glad to say that I was wrong! I might even dedicate an entire post to the lovely vegan chocolate ganache that I’ve made for this recipe, because I think it deserves a little place on its own in this blog and a few more words given over to it.

So, today we are going to prepare a delicious mini chocolate tart with a lot of fresh raspberries on top! As a filling, I made a rich dark chocolate ganache. Usually, the chocolate ganache is prepared with heavy whipping cream or butter, I used rice milk instead and I thickened the sauce with a little cornstarch. The result is a velvety smooth chocolate filling that contains little refined sugar and is dairy-free.

This is an amazing vegan dessert that everyone can enjoy!

Rich Chocolate Tart with Fresh Raspberries

Ingredients

For the pastry

2-3 servings.

50 g (1.7 oz) skinless almonds (or hazelnuts, if you prefer)

60 g (2 oz) dark chocolate (organic, with 70% cocoa solids)

60 g (2 oz) rice flour

30 g (1 oz) of potato starch

1/2 teaspoon of baking powder

2 tablespoons of sunflower oil

1 tablespoon of agave syrup (or 1 tablespoon of honey, if you are not on a vegan diet)

a pinch of salt

For the dark chocolate ganache

60 g (2 oz) of dark chocolate (organic, 70 % cocoa)

100 ml (3.38 fl oz US, 0.175 pt UK) rice milk (replace with soya or almond milk, if you prefer)

1 tablespoon of agave syrup (or 2 tablespoon of honey, if you are not on a vegan diet)

1/2 a tablespoon of cornstarch

To garnish

100 g (3.5 oz) raspberries, fresh and washed

a few chocolate chips

Method.

For the pastry.

Preparation: 20 minutes

Cooking: 15 minutes

1. In a double boiler (bain-marie), melt 60 g (2 oz) of dark chocolate.

2. Finely grind the almonds using a food processor, until you get a fine paste.

3. In a small bowl, sift the flour and the potato starch using a fine strainer. Then, mix in the melted chocolate, the almond paste, 1/2 a teaspoon of baking powder, a pinch of salt, 2 tablespoons of sunflower oil and 1 tablespoon of agave syrup (or 1 tablespoon of honey).

4. Place the dough in the refrigerator for 15 minutes.

5. Lightly grease the base of a small cake pan (15-17 cm or 6 – 7 inches of diameter) and bake at 170 ° C (338° F) for about 15 minutes.

For the chocolate ganache.

Preparation: 20 minutes

1. In a double boiler (or bain-marie), melt 60 g (2 oz) of dark chocolate.

2. In a small pan, heat 100 ml (3.38 fl oz US) of rice milk and add it (gradually and stirring) to the melted chocolate (both must be warm).

3. In another pan, mix 1/2 a tablespoon of cornstarch with 1 tablespoon of the chocolate mixture and stir well. Gradually add the rest of the chocolate mixture, then cook over a low heat and stir until the chocolate ganache has thickened (it will take only a few minutes).

4. Turn off the heat, add 1 tablespoon of agave syrup (or 2 tablespoon of honey) and mix well. Let cool.

To garnish.

Refrigeration: 30 minutes

1. Pour the chocolate ganache into the base of the tart, then put the cake in the refrigerator for about 30 minutes.

2. Garnish with plenty of raspberries and some chocolate chips.

Crostata di lamponi con ganache di cioccolato fondente.

Ingredienti

Per la base.

2-3 porzioni.

50 g di mandorle, senza pelle (oppure nocciole, se preferite)

60 g di farina di riso

30 g di fecola di patate

60 g di cioccolato fondente bio ( con 70% di cacao)

1/2 cucchiaino di lievito per torte

2 cucchiai di olio di semi di girasole

1 cucchiaio di sciroppo d’agave (oppure 1 cucchiaio di miele bio, se non seguite una dieta vegana)

un pizzico di sale

Per la ganache al cioccolato fondente

100 ml di latte di riso (oppure latte di mandorle, soia o latte normale)

1 cucchiaio di sciroppo d’agave (oppure 2 cucchiai di miele bio, se non seguite una dieta vegana)

60 g di cioccolato fondente bio (con 70% di cacao)

1/2 cucchiaio di amido di mais

Per guarnire

100 g di lamponi (freschi e ben lavati)

un po’ di scaglie di cioccolato per decorare

Preparazione.

Per la base.

1. Fate sciogliere 60 g di cioccolato fondente a bagnomaria.

2. Tritate molto finemente le mandorle usando un tritatutto.

3. In una terrina, setacciate la farina e la fecola di patate usando un colino molto fine. Aggiungete il cioccolato sciolto, la pasta di mandorle, il lievito per dolci, un pizzico di sale, due cucchiai d’olio di semi di girasole e 1 cucchiaio di sciroppo d’agave (oppure 1 cucchiaio di miele).

4. Impastate bene e mettete in frigo per 15 minuti.

5. Ungete leggermente la base di una piccola teglia (15-16 cm di diametro) e infornate a 170° per 15 minuti.

Per la ganache al cioccolato.

1. Fate sciogliere 60 g di cioccolato fondente a bagnomaria.

2. Scaldate 100 ml di latte di riso in un pentolino e unitelo al cioccolato ancora caldo, mescolando bene.

3. In un altro pentolino, unite una piccola quantità di latte di riso al cioccolato con mezzo cucchiaio di amido di mais (mescolando energicamente). In modo molto graduale, aggiungete tutto il latte al cioccolato, poi fate rassodare la ganache sul fuoco a fiamma bassa, per qualche minuto (continuando a mescolare).

4. Spegnete il fuoco e aggiungete 1 cucchiaio di sciroppo d’agave (oppure 2 cucchiai di miele). Mescolate ancora, poi lasciate raffreddare.

Per guarnire.

1. Versate la crema sulla base della crostata e mettete in frigorifero per 30 minuti.

2. Guarnite con un doppio strato di lamponi e scaglie di cioccolato.

Amazing Artichoke and Pea Quinoa.

Quinoa has become a very popular ingredient in recent years. Besides being very versatile, it’s considered by nutritionists to be one of the most important super foods for its numerous nutritional properties and it’s often used as a substitute for couscous in gluten-free recipes. Quinoa is also an excellent source of protein and amino acids, therefore is perfect for vegetarian and vegan diets.

I must thank my mother for this awesome recipe! She usually prepares meat dishes using artichokes, peas and potatoes. Being a vegetarian, I thought of using this amazing combination of flavours in a quinoa recipe, in order to create a delicious and perfectly balanced meal.

Cooking tip. After cutting the artichokes dip them in cold water and some lemon juice for a few minutes, to preserve the colour.

Artichoke and Pea Quinoa.

Ingredients

for 4 servings

4 artichokes

200 g ( 7 oz) of peas

1 large potato

1 organic vegetable stock cube

1 large onion

1 clove of garlic

a bunch of parsley

a sprig of fresh marjoram

5 tablespoons extra virgin olive oil

salt and pepper to taste

400 ml (14 fl. oz) of vegetable stock (made with 400 ml of hot water and 1 organic vegetable stock cube)

For the quinoa.

1 cup quinoa

2 cups water

a pinch of salt

Quinoa preparation.

1. Wash the quinoa, using a strainer, under running water for a few minutes.

2. Put 1 cup of quinoa, 2 cups of water and a pinch of salt in a small pan, then cook for 15 minutes.

3. Turn off the heat and cover with the lid.

How to prepare the Vegetables.

1. Peel, wash and finely cut the onion. Fry over a low heat for a few minutes. Cut the garlic clove, remove the green core, then chop and fry with the onion.

2. Wash and trim the artichokes, removing all the sharp, hard and hairy bits. Cut each artichoke into 8 parts (also peel and cut the stems into small pieces) then add to the ingredients.

3. Wash, peel and cut the potato into very small cubes. Add the potato, pour 400 ml of vegetable stock into the pan and mix well.

4. Then add the peas and cook for about 30 minutes over a low heat (cover with the lid and stir from time to time).

5. Five minutes before the end of the cooking time, add the herbs ( finely chopped) and season with salt and pepper.

6. Turn off the heat and serve the vegetables with the quinoa in the middle.

Quinoa con Carciofi e Piselli.

Ingredienti

per 4 persone

4 carciofi

200 g di piselli

1 patata grande

1 cipolla grande

1 spicchio d’aglio

1 dado vegetale biologico

un mazzetto di prezzemolo

un mazzetto di maggiorana fresca

5 cucchiai di olio extra vergine d’ oliva

400 ml di brodo vegetale (fatto con 400 ml d’acqua bollente e un dado vegetale)

sale e pepe q b

per la quinoa

80 g di quinoa

200 ml d’acqua (ancora meglio se usate del brodo vegetale)

un pizzico di sale

Preparazione della quinoa.

1. Lavate la quinoa, usando un colino, sotto il getto d’acqua del rubinetto per qualche minuto.

2. Fate cuocere in acqua leggermente salata (o brodo) la quinoa per circa 15 minuti.

3. Spegnete il fuoco, coprite con il coperchio e lasciate riposare.

Preparazione delle verdure.

1. Pulite, tagliate finemente la cipolla e fate soffriggere a fuoco basso. Tagliate in due lo spicchio d’aglio, togliete l’anima, tritate e aggiungete al soffritto.

2. Lavate e pulite i carciofi, togliendo tutte le spine, le parti dure e fastidiose. Tagliate ciascun carciofo in 8 parti, tagliate anche il gambo a pezzetti e aggiungete al soffritto.

3. Pelate, lavate e tagliate la patata a cubetti molto piccoli. Mettete a cuocere la patata e aggiungete del brodo vegetale. Mescolate bene.

4. Aggiungete i piselli e fate cuocere a fuoco lento per 30 minuti con il coperchio semi chiuso, mescolando occasionalmente.

5. Quasi a fine cottura, aggiungete le erbe tritate finemente e condite con il sale e pepe.

6. A cottura terminata, spegnete il fuoco e servite le verdure con la quinoa nel centro.

Delicious Chocolate and Pistachio Flan.

December 22, 2013Desserts, Vegan, VegetarianBaking and Confections, Chocolate, Christmas, Cooking, Dairy-free, Desserts, Egg-free, Eggless, Flan, Food, Home, Low-fat recipes, Muscovado brown sugar, Pistachios, Recipe, Shortcrust pastry, Vanilla, VeganSerena @ foodfulife

This week I’m publishing another recipe from my friend, Anahita Tcheraghali.

With the Christmas holidays just around the corner, we decided to prepare a light and tasty dessert for you to enjoy with the whole family during this festive season!

This delightful flan is made with a nice chocolate shortcrust pastry and an exquisite pistachio filling, with an intense caramel-like flavour. It is light and perfect for vegan diets because it doesn’t contain eggs and it’s dairy-free.

Crock Pot Quinoa and Veggie Stew.

December 6, 2013Gluten-free, Low-fat Recipes, Main Dishes, Vegan, VegetarianCrock Pot, Food, Gluten-free, Healthy, Low-fat recipes, Main Dishes, Pentola di coccio ecologica, Quinoa, Recipe, Ricetta vegana, Ricetta vegetariana, Slow cooker, Stew, Super food, Vegan, Vegetable, Vegetarian, Verdure, Zuppa di verdureSerena @ foodfulife

This dish is very healthy and nourishing, perfect for the winter.

Quinoa is a plant that can be used as a grain, in fact it is quite similar to couscous. It takes 15 minutes to cook, usually it’s boiled and added to the dish, however here I cook it together with the vegetables at end of the preparation of the recipe.

Quinoa is considered a superfood because it contains important amino acids and it’s gluten-free. As a matter of fact it’s not a cereal, but it can be used like one in many recipes.

Cooking tips.

To cook this stew I used an eco-friendly crock pot. Some crock pots can release harmful chemicals contained in their paint, when they are used at high temperatures for slow cooking recipes. There are specialised shops that sell these eco-friendly crock pots, painted with harmless natural paint, they are a little bit expensive, but you’ll only need one….Although, a crock pot is nice, but it is not strictly necessary, you can also use a normal stainless steel pan or a slow cooker to prepare this recipe.

Ingredients

Serves 4

1 large onion

2 cloves of garlic

2 medium carrots

2 stalks of celery

2 large potatoes

3 zucchini / courgettes

1 red bell pepper

300 g (10.6 oz) sweet tomatoes, like cherry tomatoes

1 can of cannellini beans (or baked beans)

150 g (5.3 oz) quinoa

3 bay leaves

700 ml (23.6 oz fl) water

extra virgin olive oil, salt and pepper to taste

1. Peel and cut all the vegetables into small pieces.

2. Fry the onion with plenty of olive oil, then add the garlic after a few minutes.

3. When the onions are golden, add all the vegetables with the bay leaves and 700 ml of water.

4. Stir and continue to cook over a low heat for 1 hour and 20 minutes (but add the beans after 40 minutes of cooking time).

5. Wash the quinoa, using a strainer, under running water for a few minutes.

6. When the vegetables are cooked add the quinoa, then stir and cook for another 10 minutes.

7. Turn off the heat and cover with a lid. Season with a little olive oil, salt, pepper and serve after 5 minutes.

Zuppa di quinoa con verdure.

Ingredienti

4 persone

1 cipolla grossa

3 zucchini

2 spicchi d’aglio

2 carote medie

2 gambi di sedano

2 patate grosse

1 peperone rosso

300 g di pomodorini piccoli e dolci

1 scatola di fagioli cannellini

150 g di quinoa

3 foglie di alloro

700 ml d’acqua

olio extra vergine d’oliva, sale e pepe q b

1. Mondate e tagliate tutte le verdure a dadini.

2. Mettete a soffriggere la cipolla, aggiungendo l’aglio dopo qualche minuto per non farlo bruciare.

3. Quando il soffritto sarà dorato, aggiungete tutte le verdure con le foglie di alloro. Innaffiate con 700 ml d’acqua, poi coprite con il coperchio e fate cuocere lentamente.

4. Mescolate e continuate a cuocere a fuoco molto lento per 1 ora e 20 minuti (aggiungete i fagioli dopo 40 minuti di cottura).

5. Lavate la quinoa, usando un colino, sotto il getto d’acqua del rubinetto per qualche minuto.

6. Poco prima di spegnere il fuoco aggiungente la quinoa (circa 10 minuti prima), spegnete e coprite con il coperchio.

7. Lasciate riposare per 5 minuti. Condite con un po’ d’olio, sale e pepe e servite.