Indian salad with asparagus |Vegan recipe

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!

The recipe.

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.


  1. Wash and chop asparagus into 2 cm pieces, then cut the tops;
  2. 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;
  3. In a frying pan heat up some oil, paprika, pepper, turmeric powder and fresh pepper. Mix well them and cook for 2 minutes;
  4. Add the spring onions and combine them with spices, stirring occasionally for about 2-3 minutes until they are golden brown;
  5. Add the asparagus, lemon juice and ginger, mix with the other ingredients and simmer gently for 4-5 minutes;
  6. Serve on a slice of toasted bread.

My advices….

  • 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.


Italian Blog


Vegan Sushi

Vegan Sushi

Japanese finger food, sushi, has made a splash even in Italy, which seems to appreciate Oriental bittersweet taste and flavours.

In a world more and more focused on the psycho-physical wellness and on the need to protect the flora and fauna heritage, the market demand over vegetarian and vegan cuisine is moving at full sail.

Indeed, those who love rice seasoned with the priceless soy sauce and nori seaweed to keep the fragrance of flavours within it, cannot give up to claim a vegan version of their beloved sushi.

Raw Sushi

Sushi recipes that follow the rules of preserving raw materials are very appreciated among the raw food eaters. Hence the low temperature cooking of rice, well mixed with spices, can give life to true masterpiece of raw sushi.

In addition, here it is gunkan of nori seaweed which wrap raw mixed vegetables and vegetable caviar tartar, tasty beetroot salad, broad beans, ginger and buds, then fresh coriander sauce smartly dressed with coriander or soy beans.

Enjoy thin and tasty noodle rice, cooked following the “raw” method, put together with noodles of baby carrots and zucchini with a veil of flowers and a light dressing.

Those are only few of the options of new Raw sushi cuisine.

Tradition and Veganism

For those who choose a vegan classic approach, the view is even wider.

Therefore, the parade of delicious delicacies pleasant to watch at and to delight to the palate is really endless:

Uramaki, the classic roll of cooked and seasoned rice with a thin layer of nori seaweed that decors the interior part, filled with avocado and velvety vegan cheese cream, finally closed and covered with roasted black sesame seeds or vegetable caviar.

Temaki, the classic cone that shows its stuffed content, whose version with thin white beet chips, radish and melon, topped with sweet and sour sauce is simply great.

And what about the delicious vegetables sauté on a frying stone and gently stir with the traditional mushrooms and bamboo flavours, carrots and soybean sprouts?

A veritable explosion of tastes accompanied by a cup of green tea as a backdrop of finally vegan sushi.


If you are in London I advise you to go to Itadaki zen, a restaurant located in King’s cross Road, WC1X 9BJ where you can eat 100% vegan sushi (but not only), all strictly made with fresh products such as vegetables, roots and seaweeds.


Italian Blog





Pasta salad with avocado| Vegan recipe

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.

The recipe.

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.


  1. Cook the pasta, drain it “al dente” and pass it under cold water to stop the cooking process, then put it into a bowl;
  2. 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;
  3. Add the seasoning to the pasta, add avocado and stir it well;
  4. Serve it cold.

Flower Market

Pablo Nerduda


Italian Blog