Vegan Coleslaw

Vegan Coleslaw

In the past, a balanced healthy diet, which involved the consumption of organic food, was quite usual. During the Roman Empire, before the arrival of modern medicine, the Romans were addicted to use the cabbage as main source of healing. Cato largely discussed about the beneficial properties of this plant in his essays, praising the purifying and detoxifying features. Cabbage was used for headaches, stomach problems, wound care and diseases indeed it was largely consumed before meals to prevent the effects of alcohol and improve digestion.

Even today, cabbage is considered a food rich in beneficial properties and maintains the same qualities praised by the Romans. It strengthens the immune system, it has antitumor properties, it lowers blood pressure and the risk of allergies and it is good for your skin.

Among the various types of cabbage, I prefer the savoy cabbage. I recommend you to eat it raw to keep intact all of its properties and avoid the release of unpleasant smell which it emanates when cooked (due to the high sulphur content).

Today, I am going to prepare a vegan version of Coleslaw salad: fresh, crisp, flavorful and healthy!

Ingredients:

  •  300 g savoy cabbage;
  •  1 red onion;
  •  2 carrots;
  • 100 g peas;
  • ½ red pepper;
  • 1 celery;
  • 2 table spoons white vinegar;
  • 4-5 table spoons vegan mayonnaise;
  • A pinch of salt.

Ingredients for the mayonnaise:

  • 100 ml non sugared soy milk;
  • 200 ml vegetable oil;
  • 1 table spoon lemon juice;
  • 1 table spoon vinegar;
  • A pinch of salt.

Method:

Mayonnaise method:

  1. Pour soy milk in a blender;
  2. Blend by adding oil, until soy milk gets thicker;
  3. Add lemon juice and vinegar and continue whisking;
  4. Add a pinch of salt to season;
  5. Put in the fridge and let it rest.

Method for the salad:

  1. Wash the cabbage and cut into julienne;
  2. Peel and cut into julienne carrots and onions;
  3. Wash and cut into julienne the red pepper and celery:
  4. Mix vegetables in a bowl along with the peas and add vinegar, mayonnaise and salt to season;
  5. Let it rest to cool in the fridge and then serve it.

My advice:

  • If you do not like the taste of vinegar to dress the salad, you can replace it with lemon juice.

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Vegan Muffins with Sun- Dried Tomatoes

Vegan Muffins with Sun- Dried Tomatoes

Carefully sown by expert hands, watered with love and keep from bad weather; they silently emerge from the Earth, blushing in the Sun and filling the fields where they grow up: they are tomatoes.

During these days I was reflecting on how easy is to find everything within everybody’s reach. But have you ever wondered how much work is hidden behind the products that we buy?

So my kitchen is full of dried tomatoes. They recall in my mind summertime as I used to dry them with my grandmother. I perfectly remember how much we care to get a result of excellent quality. I miss those moments and those healthy flavours, but as I said, it’s easy to find everything within everybody’s reach.

For this recipe I am going to use sun-dried tomatoes Ciappa from  Agriblea organic farm: a Sicilian company (www.pomodorisecchi.com) which produces and dries tomatoes according to tradition!

I will use them to prepare simple and tasty muffins: try them, you won’t regret it!

Ingredients:

  • 250 g flour;
  • 50 g potato starch;
  • 100 ml seed oil;
  • 150 ml water;
  • 1 bag dried yeast;
  • 150 g Ciappa’s sun dried tomatoes;
  • 100 Green olives;
  • A pinch of salt.

Instructions:

  1. In a bowl, mix flour, potato starch and dried yeast.
  2. Slowly add oil and water and continue stirring until the mixture is smooth and homogeneous.
  3. Roughly chop sun-dried tomatoes and olives.
  4. Combine sun-dried tomatoes and olives with the mixture and stir it.
  5. Add some salt, do not overdo it. (Tomatoes are quite salty)
  6. Pour the mixture into muffin cutters and bake them in preheated oven at 180° C for about 25 minutes.
  7. Check with a toothpick if they are cooked and let them cool.

My advices:

  • Add some pumpkin seeds to the dough; they are great!
  • You can enjoy them both warm or cold. (I prefer them warm)

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Gazpacho Soup Recipe

Gazpacho Soup Recipe 

When summer comes, the city seems to awaken from hibernation. The elderly sit on benches in the squares, standing around and chatting for hours while passing the rough hands through their white hair. Mothers wearing long skirts that bare their still pale ankles are busy to run after their kids, so elated at the arrival of warm weather. All the parks, fountains, cafés are full of sincere smiles and happy looks, enjoying their finally found freedom. Summer creates a special atmosphere: it seems to last a minute but is always intense and overwhelming.

Ice cream and ice lolly are part of everybody’s diet in such a period, however I am a lover of soups and, despite hot temperatures, I don’t want to give them up. For this reason, I always look for an alternative version of winter hot soups.

For example, today I will prepare the Gazpacho: a Spanish cold soup based on vegetables, that is very common in Andalusia, where weather is very hot. This is a dish that can be served with ice cubes, as an aperitif or simply by pouring it in a glass instead of a dish or a cup.

This is a recipe full of beneficial properties, rich in vitamins and antioxidants, because it is made with uncooked vegetables.

In short, food is once again on our side. Enjoy every moment, without giving up anything! ♥

The recipe:

Ingredients for 4 people:

  1. 500 g ripe tomatoes;
  2. 2 cucumbers;
  3. 1 red pepper;
  4. 1 red onion;
  5. 2 garlic cloves;
  6. 2 tablespoons vinegar;
  7. 3 tablespoons extravirgin olive oil:
  8. 100 g bread crumbles;
  9. Just enough salt and pepper.

Method:

  1. Cut tomatoes in four parts;
  2. Peel the cucumber, cut it to length to eliminate the seeds and then cut roughly into chunks;
  3. Chop the red peppers, depriving all the seeds;
  4. Peel and slice the onion and the garlic;
  5. Blend all the ingredients together, adding vinegar and oil;
  6. Add salt and pepper to season;
  7. Put the mixture into a bowl and add the bread crumbles;
  8. Put in the fridge for a few hours and serve cold.

My advices

  • Combine gazpacho soup with toasted bread.

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