Kale and almond pesto |Vegan Recipe

 Kale and almond pesto |Vegan Recipe

Freshness, liveliness and vivacity. Temperatures are rising and the hot season is quickly depriving me of my strength. I think the best way to fight again the warm temperature is eating the best food. Today, I am going to try a long-standing friend of mine: the kale.

The kale has always been an important part of my diet. In fact, it is mostly grown in my native country, Apulia, a region in Southern Italy. (I strongly advise you to spend your holidays here, if you don’t have any idea about yet). kale is called, in the dialect from Bari, “cole rizz” and it is really a versatile and tasty vegetable: a real superfood! Raw or cooked, rich in vitamins and mineral salts, low in calories, it is a great food against tiredness and weariness. Almonds, a pinch of pink salt, extra virgin olive oil (coming from my Apulia) are the magic ingredients that I am going to put all together to prepare a creamy kale pesto, great spread on toasted bread. I am sure if I have a little of it, I will recharge myself to deal with the crowded streets of London and with busy people who are escaping from this metropolitan atmosphere!

So, let’s keep ourselves with food: we are what we eat!

Recipe

Ingredients for 4 (more or less) people:

  • 400 g of kale;
  • 100 g of toasted almonds;
  • Some parsley leaves (optional);
  • 1 garlic clove;
  • 100 ml of extra virgin olive oil;
  • 2 cherry tomatoes;
  • Just enough pink salt;
  • Just enough pepper;
  • Half a lemon juice.

Instructions:

  • Fill a medium-large sauce pan with water and boil it;
  • After you remove its stems, place the kale in the sauce pan. Cook it for around 1 minute;
  • Drain and cool it;
  • In a blender, roughly mince some almonds and walnuts;
  • Add to the  kale a clove of garlic, cherry tomatoes, some parsley, a pinch of salt, just enough salt and pepper and some lemon juice. Mince all the ingredients and gradually stir the olive oil until the mixture is thick;

I used this yummy pesto to stuff some bread with olives and I must admit I really appreciated the final result!

My advice:

  • Pesto can be saved in a glass container and put in the fridge for up to ten days covered with olive oil on its surface.
  • It is great spread on bread or “bruschetta” (Italian toasted bread topped with oil and chopped tomatoes);
  • This pesto can be prepared by using the curly kale both raw or cooked, however its properties are often undone with high temperature cooking, while vitamins and minerals will remain completely untouched if you eat it raw, even if its taste is a little bitter.

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Light Pancakes Recipe |Vegan Recipe

Light pancakes recipe| Vegan Recipe

We have all forgotten the importance of small gesture, the scent of naturalness and simple things. This morning, let’s take time for us… Let’s have breakfast in peace, like we used to when we were kids.

It’s Sunday and I woke up very early with the sunlight brushing my hair. Francesco is still wrapped in his dreams. Then I take a pan, some strawberries, some cream and chips of chocolate, and I add a flavor of love and feeling of empathy: these are the ingredients for a sweet awakening. I love having breakfast with fluffly and still warm pancakes, accompanied with fruits and a cascade of maple syrup or cream. A quick and easy recipe, that can really improve your day. Sometimes we underestimate the power of food and healthy tastes, which are the only ones able to spread the right daily positive vibes.

After we have reloaded with this abundant and healthy breakfast, we went for a long walk to the wonderful paths of Victoria park. Suddenly, we found ourselves surrounded by the green Nature of the park, the chirping of the birds in the background, the smell of the summer peeping out from the horizon. You don’t really need to go far away to smile. I mean, let’s not get lost in the conformity of everyday life, just be ourselves!

The Recipe

  • Our recipe replaces the traditional ingredients with oat flour instead of the white one, vegetable milk instead of cow’s milk, ripe banana instead of white sugar and baking soda and vinegar instead of yeast!
  • This recipe is great even for your kids, who can enjoy it for snack!

Ingredients for 5-6 (more or less) Pancakes:

  • 130 g of oat flour;
  • 230 ml of vegetable milk;
  • 2 ripe bananas;
  • A pinch of baking soda;
  • 1 tea spoon vinegar;
  • Some organic lemon zest;
  • A pinch of salt.

Instructions:

  1. Pour in a bowl the oat flour, baking soda, vinegar, a pinch of salt, vegetable milk, lemon zest and stir them well together;
  2. Cut bananas into small chunks and add them to the mixture. With the help a mixer blend well the dough;
  3. Preheat a non-stick pan with a diameter of about 10 cm;
  4. With a spoonful take the mixture and pour in the centre of the pan, then let it spread out;
  5. Let it cook for few minutes. When you see little bubbles, then your pancake is ready to be turned on the other side until it has browned. Help yourself with a spatula;
  6. Repeat the process until the dough is finished;
  7. Pile up pancakes on the top of each other and stuff them as you wish.

You can use for the topping the traditional maple syrup or let your imagination run free…

I used a vegan cream (the same one I used for the tart, you can find the recipe here), some strawberries and chips of dark chocolate.

My advice

If you don’t eat all your pancakes, save them in the fridge for about 3 days, then reheat and enjoy them again!

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Chickpea and vegetables curry |Vegan Recipe

Chickpea and vegetables curry |Vegan Recipe

This very easy and cheap recipe tastes absolutely amazing and is super vegan! The strong and intense taste of curry together with the softness of chickpeas mixed with vegetables, intensity the basmati rice flavour which is a thousand taste sensation! It is definitely an alternative dish you have to try!

Ingredients for 4/5 people:

–       250 g cooked chickpeas;

–       2500 g Hokkaido bio pumpkin (deseed);

–       250 g savoy cabbage;

–       ½ onion;

–       1 garlic clove, crushed;

–       1 tea spoon fresh, root ginger, grated or ½ tea spoon of powdered ginger;

–       Sesame or peanut oil;

–       200 ml coconut milk;

–       1 spoon peanut butter;

–       1 spoon mixed Indian spices “garam masala”

–       1 tea spoon turmeric;

–       1 tea spoon dried coriander;

–       Some curry leaves (optional);

–       Just enough salt.

WHERE TO FIND INGREDIENTS:

This clever everyday recipe has the purpose to be affordable to anyone who would like to try an alternative dish, such as Indian curry. For this reason, all the ingredients are easy and smart to find: try at your local supermarket or even in small Indian shops.

HOW TO PREPARE CURRY:

  1. Peel off  Hokkaido pumpkin and chop it finely.
  2. Wash up the savoy cabbage and cut it into stripes.
  3. Add crushed garlic clove and onion. Then put them in a frying pan and slightly brown them together with garam masala, add some water, the turmeric powder and curry leaves.
  4. Cook for few minutes.
  5. Put chopped pumpkin in a pot and add some water. Then cover and simmer for about 10 minutes.
  6. Stir the savoy cabbage with some salt, pour coconut milk and stir it. Put the lid on the pan lower the heat and occasionally stir it for about 20 minutes.
  7.  Add the chickpeas into the pan with peanut butter to make a thick sauce.
  8. Serve with basmati rice.

You can use potatoes or spinach instead of pumpkin.

This recipe is very healthy and filling: it is perfect for everyday or weekend dinner and you can enjoy it sipping a glass of good white or red wine.

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