by Alice on January 21, 2010
Ingredients
For the marinated tempeh
400 g tempeh, cut into cubes
2 tablespoons shoyu
2 tablespoons rice vinegar
1 tablespoon ginger juice (from 2-3 cm fresh ginger root, peeled, grated and squeezed)
1 garlic clove (sprout removed), cut in quarters
filtered water
To cook the tempeh
4 tablespoons extra virgin olive oil
1 tablespoon shoyu
2 tablespoons filtered water
2-3 handfuls of raisins, soaked in [...]
Posted in: autumn, beans and legumes, breakfast and brunch, gluten-free, lunch-box, picnic, salads, savoury, spring, winter
Tagged as:
apple vinegar,
cabbage,
extra virgin olive oil,
ginger,
raisins,
red cabbage,
rice vinegar,
rosemary,
shoyu,
tempeh
by Alice on November 8, 2009
Ingredients
2-3 cups filtered water
2 teaspoons dried mint
a pinch of powdered cloves (or 1-2 whole cloves)
a pinch of powdered star anise (or 1 whole star anise)
200 g whole grain cous cous (I used whole spelt cous cous)
Himalayan salt, just enought o taste
2 tablespoons raw sesame oil
2-3 handfuls of raisins, soaked in filtered water for 10 minutes [...]
Posted in: autumn, breakfast and brunch, finger food, fruits, grains, lunch-box, salads, savoury, spicy, sweet
Tagged as:
almonds,
cinnamon,
cloves,
cous cous,
dates,
mint,
pistachios,
pomegranate,
raisins,
star anise
by Alice on October 13, 2009
Ingredients
1 cup whole barley, hulled
3 cups filtered water
a pinch of whole sea salt
a piece of kombu, 2 cm long
1 small red, round radicchio, outer leaves removed, cored, rinsed, dried and thinly sliced
8 fresh champignon mushrooms, cleaned and sliced
3-4 handfuls of white grapes, rinsed, cut into halves and seeded
3-4 handfuls raisins, soaked in natural mineral or [...]
Posted in: autumn, cooked, grains, lunch-box, picnic, salads, savoury
Tagged as:
barley,
grapes,
hazelnut oil,
mushrooms,
radicchio,
raisins
by Alice on February 24, 2009
Here’s a pasta dish that is ideal for a mid-week lunch or dinner but also perfect if you have guests around for a special occasion. Being high in protein and having a moderate amount of gluten, farro is tolerated by many people with gluten or wheat intolerances or allergies. It is also easy to digest, thanks to its high water [...]
Posted in: cooked
Tagged as:
baby spinach,
orecchiette,
pasta,
raisins,
spelt,
sun dried tomatoes
by Alice on December 5, 2008
Full of flavour and totally satisfying, this semolina dessert is a real treat. In this recipe, semolina teams up with dried fruits (raisins, dried plums and pistachios) and lots of different spices (caraway, vanilla, cinnamon, ginger and cloves). It is good served warm or at room temperature.
Makes 4-6 servings:
Ingredients:
½ cup semolina
550 ml unsweetened rice milk
juice of 1 orange
finely grated [...]
Posted in: cooked
Tagged as:
dried fruits,
dried plums,
pistachios,
raisins,
semolina
by Alice on March 17, 2008
Yesterday I baked a sweet but at the same time salty bread, with rosemary and raisins, something similar to ‘pan di ramerino,’ which is a traditional Easter Tuscan bread. This combination is something that I believe works really well in breads and flour-based preparations. For the amounts of flour and liquids to use, I referred [...]
Posted in: cooked
Tagged as:
bread,
raisins,
rosemary,
wholemeal flour
by Alice on March 13, 2008
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
Tagged as:
pine nuts,
raisins,
shoyu,
spinach,
tofu
VERSIONE ITALIANA
