#nofilter Easy vegan stuffed bell peppers

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It really doesn’t get any easier than that!
Ingredients:
– some red and yellow bell peppers cut in half
– bread, any kind, I used whole grains bread with various seeds, you can use regular bread and add pine nuts and sunflower seeds
– some flat leaf parsley
– one clove of garlic minced
– olive oil
– salt
– black pepper
– some warm water or warm non-dairy milk

Create a soft filling mixing all the ingredients together paying particular attention to the bread. In order to create the right consistency pour the warm water over the bread already tore in small pieces just a little bit at the time, for if it becomes too wet it won’t work. Fill the peppers and put them in the preheated oven on a shallow baking tray covered in olive oil and salt, that will help the bottom of the peppers to gain some flavour too. Leave in for 15 minutes at 190°.
Enjoy!

Namasté

#nofilter vegan biscuits with lemon and rose water

Easy and quick are my staple keywords in the kitchen. These biscuits are very quick to make and don’t require many ingredients. The final result is crunchy but not too much, thick and buttery.

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Ingredients:
– 50% classic flour and 50% rice flour, 150 gr total more or less
– 50 gr vegetable butter
– 1 tbsp of brown sugar
– a pinch of salt
– 2 tsps of rose water
– 1 tsp of lemon zest
– water or soy milk

The iter is very simple, just put only the dry ingredients at first and then add the milk/water, the butter and the flavours. When the dough is solid enough (it shouldn’t be dry, it should be just solid enough not to fall apart while cutting) cut small circles or make little balls and then press them flat. They should cook in the oven for 5 mins at 200° and then another 5 mins at 160°.
Lovely and fragrant!

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Namasté!

#nofilter vegan lentils burger

A tutti prima o poi manca la consistenza di un hamburger da mordere con gusto, ma non esistono solo i sostituti di soia o quelli confezionati, puoi facilmente fare il tuo hamburger a casa con i legumi che più ti piacciono e in pochissimo tempo. Tra i miei preferiti ci sono gli hamburger di quinoa e quelli di lenticchia perché vi si possono assemblare molto facilmente gli aromi e ci si può dare la forma e consistenza desiderata.

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Ingredienti:
– lenticchie (qualsiasi qualità)
– sale
– pepe
– aglio (o cipolla)
– vino rosso
– rosmarino
– una verdura da incorporare per insaporire, io ho scelto una zucchina
– pan grattato
– pane, lattuga, pomodori ecc… (per il panino, facoltativo)

Partendo dal presupposto che tutti gli aromi sono di scelta personale e possono essere cambiati o ve ne possono essere aggiunti degli altri, questa ricetta si basa su un solo procedimento: fare stracuocere la lenticchia!

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Mettere la lenticchia a bagno tutta la notte o per 8 ore, risciaquarla e metterla da parte. Fate un soffritto di olio e aglio e poi versatevi la lenticchia tirando con del vino rosso per dare sapore. Aggiungete gli odori che vi piacciono e acqua e fate cuocere a lungo, fino a che la lenticchia non inizierà a spappolarsi.
A parte fate cuocere la verdura scelta da incorporare al composto, io ho fatto bollire le zucchine a lungo in acqua leggermente salata.

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Quando le lenticchie saranno morbide toglietele dal fuoco e lasciate raffreddare, fate attenzione a lasciarle sempre idratate e non secche. Dopo una mezzora potete iniziare a lavorare il composto. Aggiungete pan grattato e un goccio di olio o latte vegetale in base alla consistenza che deve essere modellabile e non liquida né troppo secca. Aggiungetevi le zucchine a pappetta e fate piccole palle.

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Stendete un velo di pan grattato su una superficie e schiacciateci sopra una palla di lenticchie e poi create la forma dell’hamburger e ricoprite di pan grattato sull’altro lato. A questo punto potete infornare, friggere o congelare per un utilizzo in un secondo momento!!!

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Oppure potete portarlo a mare e mangiarlo con gusto sulla spiaggia!!!

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Namasté!

#nofilter vegan sushi

Ricettina semplicissima perfetta per l’estate. Il sushi è, forse, uno dei piatti più semplici da preparare e può essere utilizzato sia come antipasto che come piatto completo. Questa versione è completamente vegan, senza uova né salsine contenenti pesce. Io ho usato le alghe Nori, ma se non le trovate potete usare in alternativa dei fogli di riso per fare gli involtini.

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Ingredienti:
– riso bollito (preferibilmente basmati)
– aceto di riso (o di vino bianco)
– zucchero
– zenzero in crema
– fogli di alga Nori
– verdurine varie tagliate a listarelle, io ho usato: carote, peperoni (marinati in olio, vino rosso e il composto in foto), avocado (marinato in limone e pepe), verza (passata in padella con acqua, peperoncino e vino bianco), rucola

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Il riso precedentemente bollito fino allo sfumare di tutta l’acqua deve essere allentato con un ridotto di acqua, aceto e zucchero e lasciato riposare fino a che non diventa freddo. Una volta pronto mescolatevi lo zenzero in crema a piacimento e posizionatelo su di un foglio di alga Nori senza esagerare con la quantità e iniziate a predisporre le verdure in orizzontale nel centro.

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Aiutatevi con un tappetino di bambù se lo avete per poi arrotolare il salamino di riso. Infine tagliatelo a rondelle non troppo grandi, ognuna, infatti, dovrebbe essere grande quanto un solo boccone. Per facilitare il taglio bagnate il coltello con dell’acqua. 😉

Namasté

#nofilter vegan artichokes and lemon peel tortiglioni

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Very simple and quick lovely summer pasta dish.
Ingredients:
– tortiglioni or other big size short pasta
– 5 small tomatoes
– 2 artichokes in slices, already cleaned
– a handful of green peas (dried or fresh)
– a couple of handfuls of rocket salad/arugula
– half a lemon
– 2 cloves
– some red onion
– coconut oil
– salt and pepper

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Boil the pasta in salted water as usual. Boil in a separate pan, artichokes, peas and cloves with a pinch of salt. After 7 minutes, more or less, drain the artichokes and peas and throw in another pan with some coconut oil, the red onion and some small pieces of lemon peel. Let it stir fry sweetly and then add the tomatoes, some lemon juice and the rocket leaves. Drain the pasta when ready and just mix everything together. You can add a bit of olive oil if you like, I just add black pepper. 😉

Namasté

#nofilter mixed veggies with a twist

Ciao a tutti, io sono da sempre una grande fan di piatti misti e questo meraviglioso piatto ha fatto la sua figura seppur semplicissimo.
Organizzate nel piatto a mo’ di 4 stagioni: insalata di valeriana con olio evo, succo di limone e semi di cumino; broccoli lessati con una spruzzata di succo di limone; melanzane grigliate con aglio e origano e un filo d’olio, pita ripiena di funghi alla griglia tirati col vino rosso (io ho usato il primitivo di Manduria).

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Yummy, good for you and cruelty free!!
Namasté

The Vegan Food Feast

We have this big misconception of a plant-based diet that I really want to fight. A vegan diet is a beautiful gift to your body, mind and soul, not to mention the positive impact that it has on animals, the planet and your health in general. I get often asked what do I eat, where do I get my proteins, if I am always hungry, if I don’t feel weak etc… The answer to all of this question is “try it yourself”! During our lives, we women in particular, follow an incredible amount of diets, to lose weight, to tone up, for health issues, to get tanned easily, to improve our skins and so on… Why don’t you give THIS diet, this lifestyle a shot!? This doesn’t mean that you have to become vegan in 24 hours, sometimes it takes years, most of the times the overall feeling of physical and mental well-being pushes people to start going vegetarian and then realising that they don’t really need animal products at all in just a few days. It doesn’t matter. What really matters is that you stop procrastinating and take action, try it, you can always go back, but at least this time you will be aware of the feeling you get being 100% cruelty free and one with nature, yes, even if you live in Rome, NY, London or whatever big busy complicated city and related lifestyle. I have been vegan in London and Brussels and the point is: if you believe in it you can make it happen no matter what. So stop testing, stop killing, start loving. This is my motto and it keeps me going everyday.
Now, this post is addressed to everyone that really wants to try at least to go 50% vegetarian or vegan, which means including at least one completely plant-based dish in your daily meals. I collected some recipes or meal examples that include prepacked foods and 100% home made foods, I usually go for the latter option, but sometimes there’s just not enough time. Just to be clear, there is no vegan police that is going to blame you and make you feel guilty if you rely a bit on packed foods or fake-meat options, or if you want to enjoy a beer with your friends here and there, just try your best and you will not regret it. 🙂

CHAPTER ONE – The cooked carbohydrates aka grains and baked products

Some simple pasta dishes

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Simple pasta salad with fresh chopped tomatoes and oregano

 

 

 

 

 

 

 

 

 

 

 

pasta 2

Wholegrain pasta with courgettes and mushrooms

Sardinian pasta with tomato sauce

Sardinian pasta with tomato sauce 

Pasta with mushrooms, white wine and soy cream

Pasta with mushrooms, white wine and soy cream

 

pasta "primavera", mushrooms, carrots, turmeric, tomatoes and rocket salad

pasta “primavera”, mushrooms, carrots, turmeric and rocket salad

Pink pasta: courgettes, carrots, tomatoes,  garlic, cayenne pepper, turmeric, sunflower seeds and soy cream

Pink pasta: courgettes, carrots, tomatoes, garlic, cayenne pepper, turmeric, sunflower seeds and soy cream

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Other grains (rice, quinoa, millet, bulgur, cous cous etc…)

Boiled jasmine rice, spinach and red cabbage with cumin seeds

Boiled jasmine rice, spinach and red cabbage with cumin seeds

 

cous cous with vegan felafel and veggies

Cous cous with felafel and veggies

 

 

Quinoa and tomatoes salad

Quinoa and tomatoes salad

 

 

 

 

turmeric and tomato rice with salad

Turmeric and tomato rice with salad

 

Artichokes boiled in water and apple cider vinegar with some black pepper and boiled basmati rice

Artichokes boiled in water and apple cider vinegar with some black pepper and boiled basmati rice

 

green asparagus risotto

Green asparagus risotto

 

 

Boiled rice with courgettes and rocket salad

Boiled rice with courgettes and rocket salad

Bread, sandwiches, paninis, toasts

slightly grilled courgettes with spinach and 100% black olives tapenade

Slightly grilled courgettes with spinach and 100% black olives tapenade

 

avocado, courgettes, tomatoes, half a lemon squeezed and black pepper

Avocado, courgettes, tomatoes, half a lemon squeezed and black pepper on toasted bread

 

toasted bread, green peas, tomatoes and grilled mushrooms

Toasted bread, green peas, tomatoes and grilled mushrooms

 

Simple spinach and grilled courgettes tortilla

Simple spinach and grilled courgettes tortilla

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

So, this first post aims at showing you that you can eat delicious everyday vegan food with simple ingredients that you already have in the fridge! Vegan food is easy and stress-free, do not get fooled by all those gourmet blogs, books and YouTube channels, those are there for your special occasions, for dinners with your friends. And there’s nothing wrong with trying to impress someone to eventually get them closer to this lifestyle, but don’t over-complicate YOUR life. Hope you enjoyed this post and if you want more info about everyday meal solutions keep reading the incoming Chapter two 😉

Namasté