mercoledì 31 ottobre 2012

VeganMoFo: Pizza. Homemade pizza!

Ciao ciao MoFoers! :)

This is my last post - the 20th, yuppy! - for MoFo 2012.
I know, it's Halloween for most of you, but this is not a tradition over here - ok, there are parties everywhere, but it's for business, not for tradition. So, I thought I can conclude my MoFo experience with a traditional dish, ooooOooOOooOOooo - a little suspence - oooOooOOooOOooo! :)

Here it is!

Ingredients (for 3-4 people)
  • 350 gr of flour - to start, then you need to add more
  • 1 brewer's yeast (25 gr)
  • 1 glass of hot water
  • 1 and 1/2 tsp of salt
  • 2 tbsp of evo oil

  • Melt brewer's yeast in a glass of hot water.
  • Put flour (350 gr) in a bowl, make a hole in the middle and add salt, oil and water+yeast.
  • Mix everything with a spoon, but don't knead the dough too much.
  • Cover with a clingfilm and then with a cloth and leave it to rest for an hour and a half.
  • When the dough has leavened, knead it adding some flour - I can't tell how much, but you should get an elastic and smooth ball, and it doesn't have to stick to your fingers.
  • Roll the dough with a rolling pin and give it the shape you prefer - round, square or even a heart, if you want!
  • Stuff your pizza and put it in your preheated oven to 180°C - centigrades! - for 30 mins.

Buon appetito!
Hope to see you next year! :) ...and happy Halloween to all of you! :)

VeganMoFo: Gomasio

Ciao ciao!

Here's a quick recipe to make homemade gomasio and season whatever you like! :)

Gomasio is mostly used in Asian cuisine and is made of roasted and mashed sesame seeds and sea salt, quick and simple as well as tasty! ;)

Here's my gomasio!

  • 50 gr of sesame seeds (some say 10 parts, others say 20 parts, it's up to you - i.e. it depends on how much salt you want to use or avoid!)
  • a little pinch of salt (1 part)

  • Roast your sesame seeds in a skillet for a few minutes and add a pinch of salt.
  • When they start crackling, it's ready.
  • Put them in a mortar and mash them for a few minutes.
  • Keep them in a jar and use whenever you want. :) 
You can use gomasio to season salads, pasta, veggie balls and so on. 
It's helpful in a low sodium diet.

Ciao ciao! :)

Ecco la ricettina semplice e veloce del gomasio. 
Il gomasio è un prodotto di origine asiatica ottenuto dai semi di sesamo tostati e schiacciati insieme al sale marino. Veloce, semplice e gustoso, con il gomasio si può condire qualsiasi cosa, da un'insalata alla pasta alle polpettine veg.

Eccolo qua!

  • 50 gr di semi di sesamo (alcuni dicono 10 parti, altri 20 parti, dipende da voi! Cioè, dipende da quanto sale volete usare o evitare!)
  • un pizzichino di sale (1 parte)

  • Tostate i semi di sesamo in una padella e aggiungete il sale.
  • Quando iniziano a scoppiettare sono pronti.
  • Metteteli in un mortaio e pestate per qualche minuto.
  • Conservate in un contenitore e usate all'occorrenza.
Divertitevi a usarlo perché è davvero buono e utile in una dieta iposodica! ;)

VeganMoFo: Fajitas

Ciao ciao! :)

This is the last day of MoFo and I have to say I'm very happy to have been a part of it this year. I didn't think I could come to the end, but it seems I've made it! :)

When I started writing for MoFo, I said I was going to write some Italian recipes and some new findings, but I forgot to tell you I could write something different. I mean something which is not Italian and not related to my national traditions, but something I acquired which became a part of my personal tradition. So, let's talk about fajitas today! :)

I had my first fajita in Dublin. Yes, I know, it sounds weird. Fajitas make you think about Spanish culture and Dublin is not Spanish at all. :)
I spent a year in Dublin for my Erasmus - for non-EU, Erasmus is a university programme which enables you to spend a semester or a year abroad - and it was a special time of my life. I had the opportunity to live with and meet a lot of different people with a lot of different cultures and nowadays, I can't imagine my life without that experience. Sometimes, I wonder how I could live before... 

One of the best things was being the only Italian of the crowd. And yes, being a minority wasn't easy, but it gave me the opportunity to see all the others, to realize that your culture is not better than another and the others are not better than yours, but they're just different, and difference is a part of the game and it's probably that little thing that add some spice to the whole.

I lived in a small campus - but I attended classes in the big campus - in a residence I didn't like at first. I had to share the toilet, it was far from the main campus and I would have liked to share an apartment on the main campus... I realized only later that living in that residence was the best thing ever! :) Not only for the parties, no no. But for the close relationship we had - we waited for each other after college to go home on foot together - it took an hour! -, and then we cooked together, and we had dinner together and cooking traditions mixed up! 

I remember that after Pancake Tuesday we started celebrating it every single Tuesday, because it was an occasion for being together and having fun. And we had pancakes every single Tuesday for 4 months! Pancake Tuesday wasn't a tradition for most of us and we thought it was really nice! :) 
Sometimes, we switched pancakes with les crêpes françaises et mmmm, c'était délicieux!
At first, we had Spanish dinners, Chinese dinners, Irish breakfast... for dinner, Swedish candies, German beer, my little contribution and many others. And then everything changed: we had Spanish cheesecakes, French fajitas, German wine, Swedish risotto, Italian porridge, international apple crumbles and many others.
I can't remember when we started making fajitas, but I'm sure it is due to a French friend of mine who is of Spanish descent and all that I remember is that I loved our fajita dinners! :)

We used to make fajitas with red beans, red peppers, corn, lettuce, tomatoes, onions and everything was hot. Very hot!
But here you'll find my Italian fajitas! ;)

Ingredients (for 2 tortillas)
  • 100 gr of flour
  • 50 ml of water
  • a pinch pf salt
  • 1/2 tbsp pf evo oil 

  • Put flour in a bowl and make a little fountain - a hole in the middle of flour where you'll add the other ingredients.
  • Add salt, water and oil, and mix for a few minutes until you get a ball.
  • Wrap your ball in a clingfilm and leave it to rest for half an hour. In the fridge, if you want.
  • Then, cut it into two parts and roll it out with a rolling pin on a pastry board. Pay attention to get a round tortilla.
  • Preheat a nonstick skillet and cook your tortilla for 2-3 mins each side.
  • Tortillas are ready! ;)

Ingredients (for the salad)
  • Needless to say, you can be more creative than me. Anyway, this is the salad you can see in the picture.
  • Lettuce or iceberg or cappuccina
  • 1 tomato cut into cubes (no seeds)
  • 2-3 tbsp of cannellini beans
  • 1 tbsp of sesame seeds
  • a few shredded walnut kernels
  • a drizzle of evo oil
  • a pinch of salt
  • (if you have red peppers, add a few cut into cubes)

Ingredients (for the sauce)
  • 1 can of cannellini beans
  • a pinch of salt
  • a pinch of black pepper
  • a pinch of chilli pepper
  • a drizzle of oil
  • (if you have red peppers, add a few before blending)

  • Cook you beans for a couple of mins and take 2 or 3 tbsp for the salad.
  • Add red pepper, if you have it - it think it's a nice flavour - and blend until you get a smooth cream. Leave it to cool.
  • Make your salad - you don't need my directions to make a salad! ;)
  • Now, put 1-2 tbsp of sauce on your tortilla and add your salad on one half of the tortilla!

  • Fold both sides towards the middle, like this:

  • Fold the bottom, like this:
My best pic so far. Congrats to me! ;) :P

  • And enjoy your Italian fajitas
Buon appetito! :)

martedì 30 ottobre 2012

VeganMoFo: Gnocchi. My grandma's recipe

Hello world! :)

Yesterday, my modem fell to the floor and died (- mum, did you touch the modem? - no, it fell down on its own! ----> There's a point in your life when your parents become children again), so I couldn't write and I'm going to give you my recipe today! :)

This is the recipe I wanted to start with, but then I decided to postpone it, 'cause I had no time to make gnocchi! :)

I used to make them with my grandma when I was a child, but I have to tell you the truth: my grandma used to put an egg in the dough, but I don't. So, actually this is my grandma's veganized recipe. Hope you like it. :)

To me, gnocchi mean going back to my childhood when I helped grandma to roll the dough and cut it into a lot of nice gnocchi, having fun in her kitchen and laugh with her all the time because I had flour everywhere. The same happened when we made homemade pasta, but that is another recipe! ;)

Here's my veganized gnocchi!

Ingredients (for 4 or 5 people)
  • 1 kg of potatoes (5 potatoes)
  • 250 gr of flour [durum wheat... do you say that? :)]
  • a pinch of salt

  • Peel, boil, mash up potatoes and leave them to cool a bit - otherwise the dough will be too soft.
  • Then add flour and salt and knead the dough you get.
  • Cut it into slices and roll them on a pastry board. You'll get several long rolls: line them up and cut them oblique - a real homemade gnocco (singular for gnocchi) has an oblique cut. :)
  • And now you're ready to cook them!


  • Bring water to the boil (with a pinch of salt) and then add your gnocchi.
  • Since potatoes are already cooked, it will take a couple of minutes: when they come up, you know they're ready and you can take them with a skimmer.
  • Now you can season them with a tomato sauce or some pesto or butter&sage (this is a classic! With a vegan butter, of course!) or whatever you like! :)

Buon appetito! :)


Ciao ciao! :)

Stancaaa... versione italiana domani! :)

domenica 28 ottobre 2012

VeganMoFo: Besciamella

Ciao ciao! :)

This is one of the first recipes I made when I started avoiding milk. I wanted to make something good, but not fat; something creamy, but butter-free; something to fill my mushroom crêpes without feeling guilty. The solution I found was this nice béchamel sauce. :)

Here it is!

  • 300 ml of soy milk
  • 2 tbsp of flour
  • a pinch of salt
  • a pinch of nutmeg
  • a drizzle of evo oil

  • Put milk, oil, nutmeg and salt in a bowl and blend for a couple of mins.
  • Add flour and keep on blending - so that the sauce doesn't go lumpy.
  • Put it in a (nonstick) pan and bring it to the boil while gently stirring.
  • It will thicken a bit and will be ready in 10 mins.
  • Leave it to cool and keep refrigerated for 2 hours before using it.

Easy, quick and good! :)


Ciao ciao! :)

Questa è una delle prime ricette che ho fatto quando ho iniziato a evitare il latte. Volevo qualcosa di buono, ma non grasso; qualcosa di cremoso, ma senza burro; qualcosa con cui riempire le mie crêpes ai funghi senza sentirmi in colpa. Il risultato è stato questa besciamellina qui! :)

  • 300 ml di latte di soia
  • 2 cucchiai di farina
  • 1 pizzico di sale
  • 1 pizzico di noce moscata
  • un filo d'olio evo

  • Versate latte, olio, sale e noce moscata in un recipiente e miscelare il tutto per qualche minuto con un frullatore a immersione.
  • Aggiungete la farina e continuare a miscelare - serve a non formare grumi.
  • Trasferite il composto in una pentola antiaderente e portate a ebollizione a fuoco lento, mescolando.
  • Una volta raggiunta la densità desiderata (circa 10 minuti), versate la besciamella in un contenitore e lasciate raffreddare.
  • Conservatela in frigo per un paio d'ore prima dell'utilizzo.

Semplice, rapida e buona! :)

VeganMoFo: Il tempo dei mapo

Hello guys! :)

Yesterday, I went to the supermarket and found a fruit my dad always bought to make a nice juice when I was a child, because October is mapo time! :)

Mapo is a hybrid between a mandarin and a grapefruit and its name is an acronym of the Italian words Mandarino (mandarin) and Pompelmo (grapefruit). Their rind is thin and green even when they're ripe, their pulp is yellow-orange and their flavour is nicely sour.

When I saw mapos, yesterday, I had an epiphany like Joyce, a moment of being like Virginia and the same feeling Proust had while dipping his madeleine in his lime-blossom tea at the same time! I went back to my childhood when I got back home at 4 p.m. after school and I had my afternoon snack while watching cartoons on tv. And in October, dad bought mapos to make a juice for all of us, and the house was warm and cosy, and that warmth was a loving embrace from mum and dad. :) Sweet memories... 

That's why yesterday I had to buy those mapos.
And this is my mapo juice! :)

It's just a little bit, right?
Today, mapos were almost gone! I could hardly grab the last 4 to make my juice. Grrr.
Anyway, I got my juice and... they all lived happily ever after! :)

Have you got the same feeling sometimes?

PS: I took off the seeds 'cause I want to try and plant them! :)


Ciao gente! :)

Ieri, mentre facevo un giretto al supermercato, ho scovato un frutto che mio padre comprava sempre in questo periodo quando ero piccola, perché ottobre era il mese dei mapo.

Forse non è necessario ripeterlo anche in italiano, perché credo sia un frutto noto, ma per fugare ogni dubbio diciamo che il mapo è un ibrido tra un mandarino e un pompelmo, da cui il nome per acronimo. La buccia è sottile ed è verde anche quando il frutto è maturo, la polpa è giallo-arancio e il sapore è leggermente acidulo, ma gradevole.

Quando li ho visti, ieri, ho avuto un'epifania come Joyce, un moment of being come Virginia Woolf e ho provato la stessa sensazione che ha avuto Proust mentre inzuppava la sua madeleine nella tisana al tiglio allo stesso momento! Improvvisamente sono tornata alla mia infanzia, quando tornavo a casa da scuola alle 16:00 e facevo merenda davanti ai cartoni - ok, devo dirlo che guardavo Bim Bum Bam e che ero una uanina?! E in ottobre papà comprava i mapo e faceva una spremuta per tutti noi, la casa era calda e accogliente e il ricordo di quei momenti è come un grande abbraccio di mamma e papà. :)

Ecco perché ieri ho dovuto comprare quei mapo!
Peccato che oggi ne abbia ritrovati pochi... ho fatto appena in tempo ad acchiappare gli ultimi 4 per farmi questa benedetta spremuta, ma alla fine ce l'ho fatta... e vissero tutti felici e contenti! :)

Succede anche a voi di avere questa sensazione?

PS: Ho tolto i semi perché vorrei provare a piantarli! :)

VeganMoFo: Latte di mandorle

Ciao ciao! :)

Here I am for another recipe-not-recipe - aka a recipe everybody knows to which I wanted to give my little contribution - and I have to say that this is the veggie milk I prefer so far. 
Mesdames et messieursalmond milk! :)

It's quite easy to make and you don't need a milk maker - a hand blender will do the dirty work. 

It's tasty and smells so good! And it's raw. :) What else?
Ok, George Clooney would say "Nespresso", but I don't think he's vegan and will read this, so...

Here's my almond milk! :)

  • 100 gr of peeled almonds
  • 500 ml of water
  • a pinch of salt

  • Soak your almonds overnight in 250-300 ml of water (with a pinch of salt).
  • Blend them until you get a smooth liquid.
  • Add the rest of the water and mix everything.

Now you can do 2 things:
  1. If you want to save your time instead of filtering it, keep refrigerated for a few hours and let the okara settle on the bottom of the bowl. It will be easier to filter it later.
  2. You can filter it and drink it NOW!

You can use your almond okara in several recipes, e.g. you can make both sweet recipes like this chocolate and almond ciambella or this chocolate salami, and salty recipes, like these veggie patties.  :)

Enjoy! :)

Ciao ciao! :)

Anche oggi mi butto su una ricetta-non ricetta, ovvero una ricetta che tutto il mondo web conosce alla quale volevo dare il mio piccolo contributo, dato che è il mio latte preferito del momento. 
Profumato e buonissimo, mesdames et messieurs, ecco a voi il latte di mandorle!

  • 100 gr di mandorle pelate
  • 500 ml d'acqua
  • un pizzico di sale

  • Mettete in ammollo le mandorle con un pizzico di sale in 250-300 ml d'acqua per una notte.
  • Frullate il tutto fino a ottenere un composto liscio e cremoso. 
  • Aggiungete l'acqua che resta e mescolate.

Ora potete fare due cose:
  1. Se volete berne un bicchiere subito e non potete resistere, filtrate e bevete. :)
  2. Se invece non volete perdere tempo per filtrare, lasciate riposare in frigo per qualche ora. L'okara si depositerà sul fondo del recipiente e renderà più semplice l'operazione del filtraggio.

Con l'okara di mandorle potete preparare moltissime ricette, sia dolci come la ciambella al cioccolato e mandorle o il salame di cioccolato che salate, come questi mini-burger.

Enjoy! :)

sabato 27 ottobre 2012

VeganMoFo: Salame di cioccolato

Hello MoFoers and the rest of the world! :)

What are you up to?
I'm chilling out a little bit with a glass of soy milk and a slice of chocolate salami before checking my thesis once again.

I love chocolate - who doesn't? - and I could eat chocolate everywhere. Ok, maybe not with pasta, but with white pizza... yum! Well, anyway yesterday night I wanted some chocolate and I thought of making this sweet salami. I veganized the recipe I used to make last year - I used ricotta instead of okara - and it seems ok!

So, here's my recipe!

  • 250 gr of biscuits
  • 100 gr of dark chocolate
  • 100 gr of sugar
  • 50 gr of almond okara
  • 50 gr of soy okara

  • Melt chocolate in a bain-marie.
  • Crumble your biscuits (milk-free, butter-free, egg-free) in a bowl. I used a glass to crumble them, so that I reduced some of them into powder and I got some little irregular pieces.
  • When chocolate is melted, add it to the biscuits and mix them with a spoon.
  • Now add the other ingredients and mix again.
  • When you see that all the ingredients are aggregating into big and small pieces, you can stop mixing and put them on a baking paper.
  • Give it a salami shape - long and as round as you can for a classical shape, but I gave it a smiley shape! -, close the baking paper and keep on compressing it.
  • Now put it on a tin foil, close and compress it again.
  • Keep refrigerated for at least 3 hours before eating - the more it stays in the fridge, the better.
  • Then, cut it into slices and eat as much as you can!


  1. This is my first attempt with okara, I used to make it with (100 gr of) ricotta and I remember it was really really good. Now, I'm not as content with it as I was with the old version. I don't know why, but I think it can depend on okara or on sugar. 
  2. As for okara, I have to say that I don't taste it as I did with ricotta, but on the whole, it's good.
  3. As for sugar, I have to say that I starting avoiding it a few months ago or I eat it if necessary. It think it is probably due to sugar. I used white sugar, because it was the only one I had yesterday night, and I think this is the last time I eat it. Now I perceive its flavour and there's something I don't like. I don't know why and I can't explain it better than this. I'll find out.
  4. This was my first vegan attempt with chocolate salami, so I made a simple version, but you can enrich it with hazenuts, walnuts or pine nuts and the smell and flavour will be even better! :)

And finally... buon appetito! :)


Ciao ciao gente!

Come state? Che fate?
Io, al momento, mi rilasso con un bicchiere di latte di soia e una fetta di salame di cioccolato  prima di rimettermi sulla tesi. :)

Ieri sera avevo voglia di qualcosa di cioccolatoso e così ho provato a veganizzare la ricetta che avevo messo a puntino l'anno scorso - allora usavo la ricotta invece dell'okara.

Eccola qua! :)

  • 250 gr di biscotti secchi
  • 100 gr di cioccolato fondente
  • 100 gr di zucchero
  • 50 gr di okara di mandorle
  • 50 gr di okara di soia

  • Fate sciogliere il cioccolato a bagnomaria.
  • Sbriciolate i biscotti in una ciotola - io mi aiuto con un bicchiere, così i pezzetti sono irregolari e alcuni addirittura ridotti in polvere.
  • Quando il cioccolato è fuso, aggiungetelo ai biscotti e mescolate aiutandovi con un cucchiaio.
  • Aggiungete gli altri ingredienti e continuate a mescolare.
  • Quando il composto si aggrega in pezzetti più o meno grandi potete disporlo sulla carta da forno e dargli una forma classica o quella che più vi piace - io ho fatto anche uno smile! -  e poi avvolgete il tutto nella carta alluminio.
  • Tenete in frigo per almeno 3 ore - più ci sta, meglio è.

  1. Questa è la prima volta che sostituisco la ricotta (100 gr) con l'okara. Devo dire che la versione precedente mi piaceva moltissimo, mentre questa è buona ma non mi soddisfa come l'altra. Non so perché, credo dipenda dall'okara o dallo zucchero.
  2. Quanto all'okara, devo dire che, diversamente dalla ricotta, non ne sento il sapore, quindi non mi disturba e nell'insieme è buono.
  3. Quanto allo zucchero, invece, devo dire che ho iniziato a evitarlo, se non strettamente necessario, alcuni mesi fa e forse è il suo gusto che non mi convince. Ho usato lo zucchero bianco, perché era l'unico che avevo ieri sera e mi sa che è anche l'ultima volta che lo uso. Comunque, non so spiegare questa sensazione ora, ma scoprirò di che si tratta.
  4. Dato che è stato il mio primo tentativo vegano con il salame di cioccolato, ho fatto una versione semplice, ma voi potete arricchirla con nocciole, noci o pinoli per un profumo e un sapore ancora più buoni!

venerdì 26 ottobre 2012

VeganMoFo: Polenta

Hi there! :)

Today, I had polenta for lunch. It's unbelievable to realize that a lot of traditional dishes are vegan, but people don't think of it!

Polenta is an ancient dish based on corn flour, water and salt and it's widespread especially in northern Italy. However, there are several kinds of polenta depending on the region or on the city, and here (I live in Rome), we use to cut it into slices and fry it the following day, when there's some polenta left - but this is not the case! ;)

Here's my polenta!

  • 80-100 gr of corn flour per person
  • 320-400 ml of water
  • a pinch of salt

  • Warm up the water - so that flour doesn't go lumpy - and add salt.
  • Add corn flour and stir, stir, stir gently for about 30-35 mins - but quick polenta needs roughly 8-10 mins to cook.
  • When it's ready, put your polenta on a wooden chopping board (for a traditional effect!) and season as you like - I made a simple tomato sauce, but you can be more creative! ;)

Buon appetito! :)


Ciao ciao!

Oggi ho preparato la polenta. Tanti piatti della nostra tradizione sono vegani o facilmente veganizzabili, eppure non ci pensa nessuno. Non è incredibile?

Speravo ne avanzasse un po' per cimentarmi nella polenta fritta - anche se di norma preferisco evitare i fritti - ma non è avanzato nulla. Sarà per la prossima! ;)

  • 80-100 gr di farina di mais a persona
  • 320-400 ml d'acqua
  • un pizzico di sale

  • Riscaldate l'acqua - in modo tale che non si formino grumi - e aggiungete il sale.
  • Versate la polenta e iniziate a mescolare, mescolare, mescolare lentamente per circa 30-35 minuti - o solo 8-10 mins, se usate la versione rapida.
  • Quando è pronta, versatela su un tagliere e conditela a piacere - io ho preparato un sughetto semplice, ma voi potete essere più creativi di me! ;)


giovedì 25 ottobre 2012

VeganMoFo: Mini-burger di okara e zucchine

Hello! :)

This is the lunch I had today. I was in a hurry, but I wanted to try something new and I'm happy with the result I got! :)
I had a bowl full of okara in my fridge and I didn't know what to do, so I thought I could make some okara and zucchini patties, and it was the best choice - I think I'm going to make more patties tomorrow and freeze them! :)

Here they are!

  • 150 gr of soy okara
  • 1 tbsp of almond okara
  • 1 courgette/zucchini
  • 1 small potato
  • 4 tbsp of breadcrumbs + a couple of spoons to coat
  • 1 tbsp of sesame seeds
  • a pinch of salt
  • a pinch of black pepper
  • a pinch of sweet paprika
  • a drizzle of evo oil

  • Peel your zucchini and potato, cut them into cubes and put them in a skillet with a little water, just to soften them up and season them.
  • Add soy okara to the veggies and cook it for a few mins.
  • Put everything in a bowl, add almond okara and blend it.
  • Add breadcrumbs and sesame seeds.
  • Now you can make your patties, coat them with breadcrumbs and cook them in a skillet or in the oven.

For the sauce
  • 1 tbsp of almond okara
  • 1 tbsp of water
  • 2 tsp of tahini
  • a pinch of salt
  • some evo oil, until you cover the okara
Blend for a few mins and it's ready to serve!

Buon appetito! :)

Ciao ciao! :)

Oggi ho preparato il pranzo in fretta, ho fatto un esperimento nuovo e sono proprio contenta! :)
Avevo un bel po' di okara e volevo usarla, così ho pensato di fare questi mini-burger e, dato che si è rivelata un'ottima scelta, penso proprio che nei prossimi giorni ne farò ancora e li congelerò.

  • 150 gr di okara di soia
  • 1 cucchiaio di okara di mandorle
  • 1 zucchina
  • 1 patata piccola
  • 4 cucchiai di pangrattato + un paio di cucchiai per impanare
  • 1 cucchiaio di semi di sesamo
  • 1 pizzico di sale
  • 1 pizzico di pepe nero
  • 1 pizzico di paprika dolce
  • un filo d'olio evo

  • Mondate le verdure, tagliatele a cubetti e mettetele in una padella con un po' d'acqua, giusto per ammorbidirle. Aggiungete le spezie e l'olio.
  • Aggiungete l'okara di soia e cuocete per qualche minuto.
  • Ora trasferite il tutto in una ciotola, aggiungete l'okara di mandorle e frullate.
  • Aggiungete il pangrattato e i semi di sesamo e mescolate.
  • Ora siete pronti per formare i mini-burger, impanarli e cuocerli in padella o in forno.

Per la salsa
  • 1 cucchiaio di okara di mandorle
  • 1 cucchiaio d'acqua
  • 2 cucchiaini di tahin
  • un pizzico di sale
  • olio evo fino a coprire l'okara
Frullate per qualche minuto ed è pronta!

Enjoy! :)

mercoledì 24 ottobre 2012

VeganMoFo: Latte di soia

Ciao ciao! :)

This is probably the easiest thing you can make when you go vegan: soy milk!
I know there are several milk makers, but it's possible to make it on your own even though you don't have one. :)

Here it is!

  • 100 gr of soy beans (1 part)
  • 1 l of water (10 parts)

  • Soak your soy beans overnight.
  • If you can, sometimes it's better to wash them and refresh water - if you soak them during the day! ;)
  • Put your beans in a pan, add fresh water and bring it to the boil.
  • Blend it for at least 5 mins.
  • Filter it and your soy milk is ready! ;)

  1. You can use it plain with your cereals for breakfast or to make vegenaise or béchamel.
  2. You can flavour it with cocoa powder or rice malt or vanilla or whatever you want.
  3. You can use soy okara to make bread, veggie balls or patties, and/or okara crackers.

Enjoy! :)

Ciao ciao! :)

Questa non è una ricetta: è solo la cosa più semplice da fare quando si diventa vegani. :)
Ci sono svariate macchine che producono latte vegetale, ma si può fare anche se non le abbiamo! :)

  • 100 gr di fagioli di soia (1 parte)
  • 1 l d'acqua (10 parti)

  • Mettete i fagioli di soia in ammollo per una notte.
  • Meglio cambiare l'acqua ogni tanto, magari se li mettete in ammollo durante il giorno.
  • Mettete i fagioli in una pentola capiente, aggiungete l'acqua e portate a ebollizione.
  • Frullate per almeno 5 minuti.
  • Filtrate e il latte di soia è pronto!

  1. Potete usarlo così, semplice, con i cereali a colazione o potete usarlo per fare la veganese o la besciamella.
  2. Potete aromatizzarlo al cacao o al malto di riso o alla vaniglia o qualsiasi altra cosa vi piaccia.
  3. Potete usare l'okara di soia per fare il pane, delle polpettine veg* o dei mini-burger, oppure questi cracker di okara.


Ti potrebbero anche interessare:

Related Posts Plugin for WordPress, Blogger...