by Alice on October 16, 2011
Ingredients
For the lasagne
1 pack of “tofu leaves” or equivalent (you can also use regular wheat lasagna squares)
For the rocket, basil and almond pesto
a large bunch of arugula, cleaned and blanched in boiling water for 1 minute then drained
a large handful of fresh basil, cleaned
1 garlic clove, peeled
5 tablespoons nutritional yeast (flakes)
10-11 tablespoons finely crushed almonds
freshly [...]
Posted in: autumn, baking, gluten-free, lunch-box, pasta, picnic, savoury, soy, summer, tofu, vegetables
Tagged as:
almonds,
arugula,
basil,
garlic,
nutritional yeast,
rocket,
tofu
by Alice on June 19, 2011
Ingredients
6-7 tomatoes, cleaned and seeds removed then cut into small pieces
6 sundried tomatoes, soaked in filtered water for about 10 minutes then rinsed, pat-dried and cut into pieces
a handful of fresh rocket, cleaned and chopped
a handful of fresh basil, cleaned and chopped
1 garlic clove, peeled and cut into slivers
extra virgin olive oil, to taste
whole sea [...]
Posted in: cooked, lunch-box, pasta, picnic, salads, savoury, spring, summer, vegetables
Tagged as:
basil,
hazelnuts,
pepper,
rocket,
sundried tomatoes,
tomatoes
Ingredients
2 whole wheat friselle
320-350 g fresh ripe tomatoes, sliced or cut into pieces
dried oregano, to taste
fresh and cleaned basil, to taste
extra virgin olive oil, to taste
whole sea salt, just enough to taste
Makes 2 servings.
Posted in: lunch-box, picnic, salads, savoury, spring, summer, vegetables
Tagged as:
basil,
friselle,
oregano,
tomatoes
by Alice on April 18, 2011
Ingredients
250 g peeled potatoes
1 large zucchini, cleaned and cut into pieces
1 clove of garlic, peeled and cut into halves
2-3 cm fresh ginger root, peeled and chopped
2 tablespoons extra virgin olive oil
2 tablespoons shoyu
a pinch of Himalayan salt
freshly ground white pepper, to taste
1 teaspoon vegetable stock powder
200 ml unsweetened and unflavoured oat milk
150 g plain tofu
2 [...]
Posted in: autumn, breakfast and brunch, finger food, lunch-box, savoury, soy, spicy, spring, summer, terrines, tofu, vegetables, winter
Tagged as:
agar agar,
basil,
curry,
ginger,
nutritional yeast,
oat milk,
potatoes,
shoyu,
thyme,
tofu,
vegan ham,
zucchini
by Alice on October 12, 2010
Ingredients
10-12 mushrooms (champignons)
the juice of 1 lemon
1 zucchini, cleaned
1 garlic clove, peeled
2 tablespoons flax seeds, finely ground
a large handful of fresh basil, cleaned
5 handfuls hazelnuts (and some more for garnish)
2 tablespoons extra virgin olive oil (and some more for garnish)
freshly ground green pepper, to taste (and some more for garnish)
whole sea salt, just enough to [...]
Posted in: autumn, dips, spreads and patés, finger food, gluten-free, picnic, savoury, vegetables
Tagged as:
basil,
extra virgin olive oil,
flax seeds,
garlic,
green pepper,
hazelnuts,
lemon,
mushrooms
by Alice on September 27, 2010
Ingredients
200 g black chickpeas, soaked in cold filtered water for at least 9 hours, or overnight, then washed and drained
150 g quinoa, washed under cold running water
half a red pepper, cleaned and cut into cubes
half a yellow pepper, cleaned and cuto into cubes
8-10 cherry tomatoes, cleaned and cut into quarters
1 carrot, cleaned and cut into [...]
Posted in: beans and legumes, gluten-free, grains, lunch-box, picnic, salads, savoury, summer, vegetables
Tagged as:
basil,
carrots,
chickpeas,
extra virgin olive oil,
olives,
parsley,
peppers,
quinoa,
tomatoes
by Alice on September 23, 2010
Ingredients
For the salad
200 g green beans
2 medium-large potatoes, peeled and sliced
a large handful of fresh rocket, cleaned
a handful of capers, soaked in cold filtered water for about 15 minutes then rinsed
For the pesto
a large handful of fresh, cleaned basil (and some for garnish)
2 small zucchini, cleaned
a large handful of pine nuts (and some more for [...]
Posted in: autumn, beans and legumes, gluten-free, salads, savoury, summer, vegetables
Tagged as:
basil,
capers,
extra virgin olive oil,
green beans,
lemon,
pine nuts,
potatoes,
rocket,
zucchini
by Alice on July 29, 2010
Ingredients
For the fava bean soup
700 g dried fava beans, soaked in filtered water for 12 hours, drained then rinsed under cold running water
1 small shallot, peeled and chopped
3-4 tablespoons extra virgin olive oil
whole sea salt, just enough to taste
For the cherry tomato and basil relish
2 handfuls cherry tomatoes, cleaned and cut into halves or quarters
extra [...]
Posted in: beans and legumes, chilled soups, condiments, savoury, soups, spring, summer, vegetables
Tagged as:
basil,
cherry tomatoes,
extra virgin olive oil,
fava beans,
shallots,
tomatoes
Ingredients
10-15 long flat beans, cleaned, trimmed, cut into pieces, cooked in salted boiling water for 3-4 minutes (they should stay crispy and bright green), then rinsed under cold running water and drained well
2-3 handfuls of fava beans, cleaned and unshelled
6-8 date or cherry tomatoes, cleaned and sliced
1 small handful of capers, soaked in filtered water [...]
Posted in: beans and legumes, gluten-free, lunch-box, salads, savoury, spring, vegetables
Tagged as:
basil,
capers,
extra virgin olive oil,
fava beans,
flat beans,
pine nuts,
tomatoes
Ingredients
4-5 handfuls of fava beans
1 and a half handfuls of hijiki seaweeds, soaked in filtered water for 15-20 minutes, then cooked in boiling water for another 15 minutes, drained, rinsed under cold running water and drained again
1 cucumber, cleaned and cut into small sticks
4-5 tablespoons extra virgin olive oil
2 tablespoons tamari
juice of half a lemon
1 [...]
Posted in: beans and legumes, gluten-free, lunch-box, picnic, salads, savoury, spring, summer, vegetables
Tagged as:
basil,
chili powder,
cucumber,
extra virgin olive oil,
fava beans,
hijiki,
lemon,
seaweeds,
tamari
VERSIONE ITALIANA
