Tag Archives: vegetarian food

Tofu, seeds, olives, radishes and Cinnamon

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Soybeans together with Seitan is the vegetable product that contains more protein, (about 36 g of protein per 100 g of product); only seaweeds, such as Spirulina, contain in higher quantities, (about 65 g of protein per 100 g). Thanks to cooperation with NaturaNuova we have the opportunity to try many of their products and having fun to prepare new recipes. Today we start with tofu.

Tofu-Semi-Cannella

Tofu, seeds, olives, radishes and Cinnamon

Ingredients for 4 people:

360 g Tofu  NaturaNuova

black and golden flaxseed QB

sesame seeds QB

sunflower seeds QB

100 g of field radicchio

60 g olives

4 radishes

10 g ground cinnamon

extra virgin olive oil

salt

Cut the tofu into slices 1 cm thick.

Passarne on some sesame seeds, other than of flax and other on sunflower seeds, pressing lightly to make sure that they remain stuck to tofu.

Wash the radicchio, drain and dry, and then finely cut.

Wash the radishes and cut them into thin slices.

Pit the olives and cut them into small pieces.

Heat a non-stick pan; add a little extra virgin olive oil and lay the slices of tofu. Leave on low heat until brown the seeds are lightly toasted, then turn gently all slices and finish cooking.

Arrange the radicchio in the dishes. Arrange the tofu slices. Distribute in any order the radish slices and olives.

Season with an extra virgin olive oil, salt and complete with a sprinkling of cinnamon powder.

How to Make Puffed Pasta

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The puffed pasta can be a snack as an aperitif with friends, but with a little fantasy it can become a gourmet snack.

How to Make Puffed Pasta

How to Make Puffed Pasta

A simple recipe, as long as you follow some important devices.
Let’s start from the ingredients:
better short pasta such as “mezze maniche”
oil for frying
First, cook the pasta in plenty of water. It will overcook, at least twice the normal cooking time, so it is best to use a large pot and not boil too much water to prevent the pasta from breaking.
Gently drain the pasta with a ramina.
At this point it is useful to a dryer. (I use a Biosec dryer).

Alternatively you can use the oven.
Arrange pasta in the grids and put in the dryer or in the oven, allow to dry for at least 24 hours at 45ºC, turning the dough so it dries evenly.
Put oil in a saucepan and bring it to 190 / 195ºC and dip a little pasta at a time. In a few seconds will be blown, then drain it and put it in a tray with paper towels.
The dried paste can also be stored for long if thoroughly dried and can be made to blow only when you want to use.
In this video you can see when the pasta is blown.

In this video you can see when the pasta is blown.

At this point, you can add salt, season with spices and serve, or you can stuff it however you want.

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How to Make Fresh Italian Basil Pesto

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The Ligurian pesto is one of those condiments that can be used not only for pasta, but also to combine with fish and meat. The recipe is simple, the important thing is to preserve the color and scent of fresh basil.

pesto di basilico

ingredients:
n. 32 basil leaves washed and dried (best of basil and ‘young)
100 g pine nuts (preferably Italian and not Pakistanis, even though they cost half)
one clove of garlic (not all like me)
extra virgin olive oil q.s.
Rock Salt q.b
Parmigiano Reggiano
pecorino
Method:

Put the oil and the blender jar in the refrigerator for at least 15 minutes, more is better. This is one of the most important details to get the best pesto.
Put in the blender the pine nuts, garlic, basil, chunks of Parmigiano Reggiano and Pecorino Sardo, (but I like it even without), salt and oil, which has to cover the other ingredients. Turn on the blender pulse to heat as little as possible pesto and not affect the scent of basil.
This is the modern method, the tradition is to use the mortar, as you can see on the site of the Consorzio del Pesto Genovese.

The pesto can be kept for several days in the refrigerator in a glass jar, keeping clean the walls and covering always with a little oil.

You can also prepare the mono portions and freeze them, as then pull out of the freezer a bit ‘of fear before using it.

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Hummus – Chickpeas cream

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The Hummus is very popular throughout the eastern Mediterranean in particular Arab countries, Israel and Lebanon.

Do you know how to make Hummus?

There are minor variations, but the base is always the same: boiled chickpeas. The other ingredients are usually Tahini (sesame paste), lemon, extra virgin olive oil or corn, salt, garlic, parsley, paprika or chili. Among the versions proposed Expo 2015, the most appreciated was the Lebanese version, which does not contain garlic satisfied the taste of most people.

hummus

Here is our version:

ingredients:
150 g dried chickpeas or 500 g cooked chickpeas
30 g extra virgin olive oil
15 g cumin
2 garlic cloves
juice of 1 lemon
water
salt
50 g Tahini
2 cloves garlic (optional)
parsley (optional)
paprika (optional)
pepper (optional)

It is preferable to use dried chickpeas and not ones already cooked canned, because it tastier.
So start by putting the dried chickpeas to soak in plenty of cold water and leave for 24 hours.
Drain, wash them well; put them in a pot with cold water and cook simmering for about 2 hours.
In a large pan put olive oil and the garlic-plate, if you want to use and make it brown; add the cumin, leave over low heat without letting it burn and add the chickpeas. Leave in the pan 2/3 minutes, then put it in a blender, add the tahini, lemon juice and whisk adding boiling water until creamy with just the right consistency. Season with salt.

Serve the hummus in a bowl with chopped parsley, pepper or paprika.

The hummus as a traditional Middle East is accompanied by Falafel (meatballs usually made with beans) or unleavened bread, but it is also great with a nice array of home fresh vegetables.