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Ingredients
For the crust
270 g semi-whole wheat flour
40 g manitoba flour
half a teaspoon whole sea salt
120 ml extra virgin olive oil
100-120 ml filtered water
For the filling (quantities are enough for a 20-22 cm pie)
170-180 g red onions, cleaned and chopped
3 tablespoons extra virgin olive oil
2 zucchini, cleaned and cut into cubes
whole sea salt, just enough to [...]
Posted in: baking, cooked, lunch-box, picnic, savoury, spring, tarts and pies, vegetables
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Ingredients
4 peppers (I used yellow peppers), washed
150 g semiwhole rice (I used Carnaroli), rinsed under cold running water
150 g seitan, finely chopped
1 zucchini, cleaned and cut into cubes
8-10 cherry tomatoes, cleaned and cut into quarters
a handful of capers, soaked in filtered water for 10-15 minutes then rinsed and drained
a handful of raisins, soaked in [...]
Posted in: autumn, grains, lunch-box, picnic, savoury, summer, vegetables
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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
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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
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If you have to convince someone that tofu is a tasty alternative to meat and animal proteins, try with scrambled tofu. Scrambled tofu allows you to be very creative: it can be paired with almost any kind of vegetable, from zucchini to carrots, from seaweeds to peppers (just to list a few). It’s also great with nuts. [...]
Posted in: cooked
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VERSIONE ITALIANA