Tag Archives: vegitarian recipes

Vegan Pancakes Recipe

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Today we offer a recipe for vegan pancakes.
The pancakes are similar to crepes, but about 2 cm high and are usually consumed at breakfast, especially in the US.
The classic combination is with maple syrup, but once they are matched with cramberries jams or fruit, such as bananas and strawberries and blueberries.
Certainly not among the lightest breakfast, but once we have so much … then this recipe is also vegan, without eggs and milk!

vegan pancakes

vegan pancakes recipe

Ingredients for 4 people:
250 g flour
30 g sugar
10 g baking soda
3 g salt
60 g of coconut oil
350 ml of soy milk
2 g vanilla

Sift the flour with sugar, baking powder and salt.
Combine the coconut oil, which has to be cold. Working with 2 knives, cutting the dough to make absorb the coconut oil to the other ingredients.
Let stand in refrigerator for 10 minutes then stirring with a whisk, add the soy milk.
Heat a nonstick skillet, grease with coconut oil and pour a dose. Cook about a minute then turn the pancakes and finish cooking. Repeat for all other pancakes.
Serve with maple syrup, of cramberries jam or fresh fruit.

Eggplant Parmigiana Gluten Free

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Mattia Tesei, a friend of mine and former colleague, has recently moved to Australia where he now works as a chef.  Here he presents his Eggplant Parmigiana, a recipe suitable for celiac disease sufferers because it is Gluten Free.

melanzane parmigiana

Serves 6:

2 large eggplants

850 g crushed tomatoes

1 clove garlic

1 fresh basil

250 g Corn Flour

250 g Mozzarella

150 g Parmigiano Reggiano

Salt and Pepper q.s.

To prepare the eggplant parmigiana started from the tomato sauce: in a pan, pour a little olive oil and add the chopped garlic. Fry for a few minutes, then add the crushed tomatoes. Add salt and pepper to taste and cook gently until the sauce to thickened.

When add the basil leaves and turn off the heat. Thinly sliced ​​mozzarella.

Take the eggplant and cut into slices about 1 inch thick for the direction of the width.

Arrange the eggplant in a colander and sprinkle each layer with very little salt. Let leave there for at least 20 minutes, so that they can expel a good part of the bitter liquid that characterizes them. After this time, you pass the eggplant in flour corn.

In a large pan pour abundant seed oil, then fry the eggplant, a few at a time so as not to lower the oil temperature too; turn them on both sides then drain on a paper towel. Dab with other paper towels; then grease a baking dish with oil 15×20 helping with a kitchen brush and sprinkle the bottom with a little ‘sauce.

Lay three slices of eggplant, a little ‘sauce and Parmesan cheese and a layer of sliced ​​mozzarella. Place another layer of eggplant and one of sauce, then again Parmesan, mozzarella slices and start over with a layer of eggplant.

Continue until all ingredients are used, ending with the eggplant. Cover with the remaining sauce and Parmesan cheese. Bake in oven preheated to 200°C for 40 minutes (if ventilated at 180°C for 30-35 minutes). Once cooked, leave the parmigiana in oven off so that resting congeals better. Then sfornatela and serve hot.

We thank Mattia Tesei for this recipe: Eggplant Parmigiana gluten free!

Expect your recipes and other news from Australia!

Raw zucchini spaghetti, pumpkin seed pesto, cherry tomatoes and goji

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Spaghetti, yes, but made with zucchini! Fresh, tasty, healthy and easy to make!

spaghetti di verdura

 

Ingredients for 4 people:

4 zucchini clear fresh and boiled
20 cherry tomatoes
50 g pumpkin seeds
20 basil leaves
20 g goji berries
extra virgin olive oil
flax seeds
salt

First, prepare the pesto. Blend first pumpkin seeds. In a cold blender container , put the basil (keep aside 4 bunches for garnish) and cover with cold extra virgin olive oil . Add the pumpkin seeds and blend . Season with salt.

Take the zucchini, wash and with the special sharpener create spaghetti zucchini. Put them in a large bowl. Add the cherry tomatoes, washed and cut in half, the goji berries and season with salt and extra virgin olive oil

Divide the Zucchini spaghetti on 4 plates zucchini. Pour the pesto pumpkin seeds. Sprinkle flax seeds previously crushed in a mortar.

Complete with a few leaves of basil.

I use this:

Recipe of vegan potato dumplings.

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Women, they arrived super-dumplings!
A Recipe for Making gnocchi with solo potatoes and flour, without eggs.


 super gnocchi

Serves 4:
600 g old potatoes, which contain more starch and less water than fresh ones.
250 g flour 00
nutmeg
salt

Wash the potatoes and cook with zest by putting them in cold water with plenty of salt and bring to simmer until they are cooked through.
Peel the potatoes and mash with potato masher appropriate. Perfumed with nutmeg and season with salt. quickly mix with the flour.
Formed by rolling a little ‘time the dough with your hands, form the cylinder and cut the gnocchi the size you want.
To roll the dumplings one by one on the tip of a fork, applying light pressure with your thumb.
At this point the potato gnocchi are ready to be cooked in boiling salted water.

Vegan figs tart

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Ornella, Lorenzo’s sister (Pappafico Cervia) surprised us once again with this beautiful figs tart, so we asked her all the secrets how to prepare it.

This recipe is perfect for that gluttons, even for vegans, since the pastry is made without butter and no eggs.

crostata vegan

We start from figs:
Wash the figs and remove the maximum possible amount of skin, to avoid that releases the flavor of grass.
Cut the figs into pieces, put them in a pan, cover with sugar, (1/5 of the weight of the fruit), add half a vanilla bean and a few drops of lemon.
Cook for about 30 minutes.
For the pastry vegan: mix flour, a little bit of sugar, baking powder with oil Corn, sweet white wine or fruit juice.
Let stand, then roll out with a rolling pin.
Obtain the round base for covering the pan and the strips to be used later.
Cover the base of the tart with a uniform layer of fig jam and form a grid on the surface with strips of pastry. Enter some almonds on the jam.
Bake the tart in a preheated oven at 170 ° C for about 20 minutes. Let cool and unmold.

May be you are interested in this article: Butter and substitutes
Ornella Thanks for this super vegan tart !!!

Strozzapreti agli strigoli

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Questo è un ottimo periodo per utilizzare gli stridoli. In questa ricetta li utilizziamo per fare un sugo per condire gli strozzapreti.
strozzapreti

Ingredienti per 4 persone:
480 g di strozzapreti freschi
200 g di strigoli
uno spicchio d’aglio
50 g olio extravergine
300 g passata classica di pomodoro biologica “CiaoBio”
Sale
Eliminare i gambi più duri degli stridoli. Tagliare l’aglio a lamelle, metterlo in una padella con poco olio e rosolarlo. Aggiungere gli stridoli e cuocerli per alcuni minuti. Aggiungere la passata di pomodoro. Aggiustare di sale.
Cuocere gli strozzapreti in acqua bollente salata, scolarli e e saltarli in padella con la salsa. Aggiungere un mestolino d’acqua di cottura e un po’ d’olio extravergine.