These zucchini pistachio rice cakes are an offshoot of my original beet rice cakes. You could actually substitute any grated vegetable in this versatile recipe. Because it’s so quick and delicious it has become a family favorite. . Continue reading
These Beet and Zucchini Rice Cakes are so quick and easy to make and versatile at the same time. They are perfect for a spicy first course or even as a side dish that can go with practically everything including fish and meat. Continue reading
The fresh mint flavor of these After Eight Vegan cupcakes really reminds me of the the popular chocolate covered thin mints! And you don’t need eggs, milk or butter either in these rich tasting cupcakes. Continue reading
This fruit based relish is further enhanced by the tiny Egyptian onions which are only Egyptian in name since they originate and are grown in Liguria, Italy. This rare and centuries old vegetable has been reintroduced in Liguria recently thanks to its ease of cultivation and exceptionally rich nutrient value. This delicious appetiser is a perfect accompaniment for grilled swordfish, chicken or turkey. The three basic ingredients make this a quick and easy recipe – especially handy during these hot summer months where you don’t want to spend a lot of time cooking over a hot stove. (Questo relish a base di frutta e’ migliorato da queste piccole cipolle egiziane che sono egiziane solo nel nome, in verita’ sono coltivate e originarie della Liguria. Questo raro e antico ortaggio e stato reintrodotto recentemente in Liguria grazie alla sua facilita’ nella coltivazione e ricchezza di valori nutrizionali. Questo delizioso antipasto e’ un’abbinamento perfetto con pesce spada grigliato, pollo o tacchino. E’ una ricetta adatta specialmente durante questi caldi mesi estivi quando nessuno vuol spendere tanto tempo in cucina). Continue reading
This Raspberry Chocolate Layered Chia Pudding is so easy to make without any cooking involved. You only have to start it the night before (or in the morning to eat it for dessert later) by soaking the seeds in almond milk and a sweetener of your choice. Then to assemble it you only have to melt the chocolate and puree’ the raspberries to compose the delicious layers. Since the chia seeds are nutrient rich with lots of Omega-3, protein and anti-oxidants it can be a healthy breakfast too. Continue reading
This year Euroflora, one of the biggest flower shows in Europe, was held for the first time outside Genova-Nervi in the beautiful parks of this seaside town. One of the interesting exhibits featured wild herbs and how to use them in cooking. Many of these plants are commonly known as “weeds” and eradicated from our gardens without realising their medicinal virtues and usefulness in cooking. This exhibit showcased their use in various recipes, many of them from age old Italian traditions. Of course these herbs should be collected from pollution free areas and following advice from experts! Continue reading
This refreshing broccoli aspic is the fruit of an interesting vegan course at the “Joia Academy” kitchens in Milan. The “Joia” restaurant is one of the most well known vegetarian restaurants in the region run by chef Pietro Leemann. Here chef Nabil Bakouss demonstrates how this “Terrine di Broccoli con Salsa di Mandarino” is prepared. Carefully following the recipe, ours came out delicious too! The idea to add an edible pansy was ours. Continue reading
Hippocrates is reputed to have said or at least intended: “Let food be thy medicine and medicine be thy food”. This soup might not be exactly medicine but it sure can be part of a healthy diet. All the vegetables here provide valuable vitamins and minerals. Continue reading
I got inspiration for this delicious dish from celebrated vegan chef Pietro Leemann’s recipe “Tonalita’ del Giallo”. Here “vegan” is taken to new heights of sophistication. The flavors and colors meld into one great dish. The spicy couscous enclosed in a tender cabbage leaf is
surrounded by a delicate curry sauce and roasted golden apple slices. And best of all it requires practically no baking but barely a few minutes of cooking with very simple ingredients. Continue reading
This Lentil Stuffed Savoy Cabbage was inspired by a recipe from Pietro Leemann’s cookbook – “VEG per scelta” . It’s a version of the traditional meat stuffed cabbage rolls but here in a delicious vegan variation using beluga lentils and chopped walnuts. Continue reading