Vegan cannelloni | Cruelty free Recipe
Special quite days and occasions need to be filled with goodness to be really special.
In Southern Italy still exists a particular culinary tradition, where is still possible to taste authentic genuine food, as it once was. Yet, Southern Italy regional food and tradition are considered, by non- Italian cultures, as a complicated, but genuine, combination of ingredients. “Add a seat at the table, if there is one more friend” is the perfect motto to describe what normally happens at Italian tables.
Sunday lunch, birthdays, Christmas and any other holidays: you spend them laughing and eating around a table full of delicacies. It’s a real challenge against someone’s limits but unusually there’s always a free part in every stomach to accept a little more food.
It may seems strange, even crazy, but during these days the atmosphere is really special, so you have to grow up in such Italian families to really understand what it means. When you grow up adults and you move from your native place, of course, you lose such habit. (in fact, when you go back home to you relatives it sounds ironically traumatic).
Yet, despite the distance, I still have the habit to cook for all my family, especially during special days, and enjoy food made with love.
Unfortunately, there are some dishes cannot be enjoyed every day. Today is an important day for me: I am going to bake cannelloni stuffed with tofu, basil, spinach and nuts and covered with sauce and all my love.
Ingredients for 4 people:
- 12 Cannelloni;
- 1 kg fresh spinach;
- 350 Tofu
- 50 g cashew nuts;
- 100 pine nuts;
- Just enough basil;
- Organic oil;
- A pinch of salt.
Ingredients for the sauce:
- 1/2 golden onion;
- Garlic cloves;
- 500g tomato sauce;
- Organic oil;
- Just enough salt;
- Some basil;
- Fennel seeds;
- Half lemon juice.
- Clean spinach and eliminate stems. Wash and rinse.
- Cut tofu and let it marinate with salt, olive oil, lemon and chopped basil for 30 minutes.
- Mash spinach, marinated tofu, cashew nuts and pine nuts
- Add to the mixture all the ingredients and stir them well
- Leave the mixture in the fridge for about 20 minutes
For the sauce:
- Put a pan over the heat with a little olive oil:
- Mince onion. Peel a clove of garlic.
- Add onion and garlic in a frying pan, wait until it becomes browner;
- Add tomato sauce, salt, pepper, fennel seeds and a few basil leaves.
- Cook for about 20 minutes
- Stir often with a wooden spoon to prevent sticking on the bottom;
- Eliminate garlic cloves.
For the cannelloni:
- Cover the base of a roasting pan with the sauce.
- Add the filling for cannelloni, using a piping bag.
- Cover the surface of the cannelloni with the sauce.
- Cover the pan with an aluminum foil and bake at 180° for 30 minutes.
- After 20 minutes, remove the foil to sear the surface of cannelloni.
- Serve hot.
Apulia (Italy) Sunset..
These cookies are deliciously simple. They are perfect with a cup of tea or coffee. This recipe will be great for those days when you’re starving… If you’d like to make them in a vegan-friendly way, you just have to follow my lovely recipe….!
These simple vegan cookies are made with some ingredients that I had at home. I’m pretty proud of the result and I just would like to share this incredible recipe with you!
INGREDIENTS FOR 15 COOKIES
300 g superfine flour,
100 g whole sugarcane sugar
230 ml seeds oil
3 spoons soy milk
Some lemon peel
A pinch of salt
½ tea spoon turmeric
1 jar apple and ginger jam (any brand will be fine)
PREPARE THE SHORT BREAD VEGAN COOKIES
Mix your dry ingredients all together: put flour, sugarcane sugar, a pinch of salt and curcuma powder.
Then combine all the other ingredients together: add soy milk, oil, and lemon peel.
Get all of the ingredients mixed together with no lumps, until your mixture becomes very smooth.
Wrap the short bread pastry and leave it in the fridge for about 30 minutes.
Take away the pastry from the fridge and stretch well the dough with a rolling pin. Place them in a baking sheet and cut them into rounded shapes.
Fill the dough with some jam. (I used home-made apple and ginger jam). Take some more pastry and put it on the filled ones. Make sure you close well their edges. Gently snip them on the top with a knife, as you can see in the picture.
Preheat the oven to 180°C and bake them for about 20 minutes. Enjoy your breakfast!
Italian Blog: http://www.natureatblog.com/biscotti-di-pasta-frolla-senza-burro-vegan/
Hummus is one of the best food on earth. It might look boring or tasteless in the bowl, but it consists of a delicious purée of soft chickpeas, olive oil and tahini. Hummus is a Middle Eastern invention and chickpeas are incredibly nutritious.
Here in London you can find it almost everywhere. However you can make it yourself at home! It is as tasty as easy that you can ever imagine.
Do you already have a favourite hummus recipe? If not, follow mine. I’m sure you won’t regret about it.
450 g drained, cooked chickpeas
50 ml lemon juice
2 garlic cloves
5 tahini tea spoon
½ tea spoon salt
Extra virgin olive oil (just enough)
Some coriander leaves
Some paprika powder
Extra virgin olive oil (just enough)
First of all drain and rinse the chickpeas. Combine the lemon juice and tahini in a blender for few seconds. Then add chickpeas, some salt, garlic and extra virgin olive oil.
While processing the hummus continuously until it becomes very smooth, add some water. Continue processing for 1-2 minutes.
Transfer to a bowl and serve it with some coriander leaves, paprika powder and unleavened warm bread.
Tahini is a condiment made from toasted ground hulled sesame seeds. It is used in Middle east cookery.
It is a paste made from ground sesame seeds. It is also called sesame paste or sesame butter.