Indian salad with asparagus |Vegan recipe
Nice things, unfortunately, need to be earned. If money is the reward for physical fatigue, the brief moments of relaxation are still a lifeline for our precarious spirituality.
This is a period full of work, the major challenge of Summer that we deserve. However, for today, we feel happy with a tasty and healthy lunch: asparagus, spring onions, turmeric, paprika, ginger, pepper and lemon, all stir-fried, for a fresh Indian flavours inspired salad.
So, abound with asparagus, vegetables rich in nutritional and beneficial properties, such as vegetable fibres, folic acid, vitamins, mineral salts. They are able to purify our body and prevent diseases, such as cancer or type 2 diabetes. We need to learn how to take care of ourselves, being even stronger to face new weeks and getting ready for the dress rehearsal!
Ingredients for 2 people:
- 200 g asparagus
- 3 g turmeric powder;
- 5 spring onions;
- 3 g paprika powder;
- 2 g black pepper powder;
- 1 fresh pepper;
- Just enough extra virgin olive oil;
- Some lemon juice;
- Ginger- minced.
- Wash and chop asparagus into 2 cm pieces, then cut the tops;
- Remove with a knife the outer layer of summer onions. Remove the toughest green part too and slice the white part you will use later;
- In a frying pan heat up some oil, paprika, pepper, turmeric powder and fresh pepper. Mix well them and cook for 2 minutes;
- Add the spring onions and combine them with spices, stirring occasionally for about 2-3 minutes until they are golden brown;
- Add the asparagus, lemon juice and ginger, mix with the other ingredients and simmer gently for 4-5 minutes;
- Serve on a slice of toasted bread.
- This dish is ideal if you have guests for lunch and no time. It is a perfect appetizer to start special lunches or dinners;
- It can also be used as seasoning for rice;
- Quickly simmer vegetables combined with spices so they will keep their magnificent beneficial properties.
Pasta salad with avocado| Vegan recipe
My house is blooming. I smell scent of lavender, daisy and sunflower. Last Sunday we dropped by the amazing Flower Market on Columbia Road and, as always, I didn’t resist to all those colourful tonalities and infinite pleasant scents. We came back home with a handful of Spring in our hands and now my living room looks like the mirror of my emotions and at the same time you can feel in the air the desire to sink down in multi-coloured fields.
An old blanket, a poetry book and a basket full of delicious food: today we will have a picnic under the shade of an oak tree. I will serve a cold pasta salad with avocado, cherry tomatoes, basil, mint and other flavouring. This dish is the protagonist of my day and it looks like a floral arrangement. I am enjoying it while I am reading Neruda’s poems and I keep quiet when tasting my pasta.
“Here I love you.
Here I love you and the horizon hides you in vain.
I love you still among these cold things” (P. Neruda)
Let’s enjoy the Sun. We will blooming as love poems.
Ingredients for 4 people:
- 400 gr of Italian pasta;
- 2 not too much ripe avocados cut into chunks;
- 20 cherry tomatoes. Cut them into 2 parts;
- Some mint leaves;
- 200 gr of roughly cut basil;
- A table spoon of fennel seeds;
- Some lemon juice;
- Just enough pepper;
- Just enough extra virgin olive oil;
- 200 gr of basil;
- 1 chopped garlic clove;
- 1/5 onion finely chopped;
- 1 table spoon 100% maple syrup;
- A pinch of salt;
- Just enough balsamic vinegar.
- Cook the pasta, drain it “al dente” and pass it under cold water to stop the cooking process, then put it into a bowl;
- Stir cherry tomatoes together with basil, mint, garlic, onion, pepper, lemon juice, fennel seeds, maple syrup, vinegar, oil and salt: mix well all the ingredients and let it marinate for about 30 minutes. Stir the mixture occasionally;
- Add the seasoning to the pasta, add avocado and stir it well;
- Serve it cold.
Vegan chocolate cookies | Easy and quick recipes
I am seeking for curiosity and, with the return of the warm season, I found it in all things. Springtime has reawaken the sweetness, together with my fancy for the unknown, and the desire for freedom. This year, in the fields of Southern Italy, many red poppies have blossomed. I vividly remember the deep smell of those flowers which faraway look like the blood of the hills, left on the sun to be consumed.
I foster the positivity of these days and the sense of sentimentality of my country, in my little corner of paradise: the kitchen. Today, it looks much like my grandmother’s kitchen, where I spent my childhood cooking and baking with her. We were happy with little things: a hot oven, round glasses as cake tin, chocolate chips, a pinny dirty of flour, and our ingenuous laugh. That was our serenity: a tray full of just-baked cookies which I ate with people I love.
But now, let’s flee from reality, forget time and enjoy the Nature that rises again before our eyes. Let’s dress short sleeves and take a pool towel, so we can just lie in a park and watching the sky.
Find your serenity, it’s as simple as a drop of chocolate!
- 250 g of cake flour;
- 35 g of coconut oil;
- 1 table spoon of cream of tartar;
- 1 table spoon of baking soda;
- 120 g of brown sugar;
- 60 g of vegan butter;
- 60 g of vegetable milk;
- 80 g of chocolate chips.
- Preheat oven at 180°C;
- Combine butter with coconut oil and sugar;
- Combine one by one all the other ingredients with the mixture: sift flour, cream of tartar, baking soda, vegetal milk and chocolate chips;
- Mix carefully all the remaining ingredients;
- Form balls as big walnuts and flatten them slightly;
- Arrange them well separated on a baking tray covered with baking paper;
- Dough balls need to be baked for around 20 minutes. (be careful not to burn them!)
- Once the cookies have cooled, serve and eat them all!