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Chilled gingered watermelon soup

by Alice on luglio 12, 2011

Ingredients 600 g watermelon pulp (seeds removed), broken into pieces 1 medium zucchini, cleaned and cut into pieces 1 tomato, cleaned and seeds removed and cut into pieces 1 small red onion, peeled, cut into small pieces the juice of 6 cm fresh ginger root, cleaned, grated and squeezed 2 tablespoons extra virgin olive oil […]

Posted in: chilled soups,fruits,gluten-free,raw,savoury,soups,summer,vegetables


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 […]

Posted in: autumn,breakfast and brunch,finger food,lunch-box,savoury,soy,spicy,spring,summer,terrines,tofu,vegetables,winter


Raw beets with hazelnuts, ginger and nori

by Alice on marzo 8, 2011

Ingredients 1 handful of fresh parsley, cleaned and chopped a 3 cm piece of fresh ginger root, peeled and chopped a 1-2 cm piece of a fresh chilli, cleaned and chopped 1 handful hazelnuts, shelled and chopped a 2-3 cm piece of a fresh spring onion, cleaned and chopped 1 tablespoon nori flakes 4-5 tablespoons […]

Posted in: autumn,condiments,dips, spreads and patés,finger food,gluten-free,salads,savoury,vegetables,winter


Red cabbage with tempeh cubes

by Alice on gennaio 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 […]

Posted in: autumn,beans and legumes,breakfast and brunch,gluten-free,lunch-box,picnic,salads,savoury,spring,winter

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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 […]

Posted in: cooked


Stir-fried tofu with zucchini

by Alice on febbraio 26, 2008

Tofu is indeed one of the most versatile foods: it can serve a variety of purposes, from appetizer, to main course, to dessert and definitely more, suiting lots of recipes. The fact that it comes in a range of different textures (from extra firm to silken), makes tofu even more appealing. I normally use firmer […]

Posted in: cooked

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Sedani rigati with lemon zest and almonds

by Alice on febbraio 20, 2008

I like to consider the pasta I’m proposing today as a quite sophisticated but at the same time extremely simple, quick, cheap and delicious main course. This is definitely the sort of recipe that turns out to be useful when there are pastivore guests to satisfy, or when a last-minute meal has to be thrown together. If you’re going to test this recipe […]

Posted in: cooked