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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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!

Victoria Park

  

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