There is cold weather and rain again this week in London. The Nature seems to be emphatic when is absorbing all human emotions, such as fear, anxiety and disappointment. We are powerless creatures in front of human madness. But, what actually pushes violence to arise? I wonder about all this, swinging myself on a string of indignation and outrage.
I often pass through London Bridge on board of the bus 149 coming from Manse Road. London has turned into a raped wounded city, as all those that have been claiming innocent victims every day. There aren’t any right words which are able to describe these last painful days… The world is a victim of human cruelty, a subtle form of ignorance and unconsciousness. Despite that, we cannot allow the fear to overpower ourselves, but we need to stay united and “fight” against it!
Today, I chose a recipe from Morocco: a giant couscous (or Israeli couscous) with chickpeas and vegetables This recipe has the aim to spread peace even in food. Let’s stop the violence with intelligence!
Stop violence, Peace and Love ♥
Ingredients (for 3 people):
300 g of Giant couscous;
400 g of chickpeas (I prefer in a can);
2 big aubergines;
1 garlic clove chopped into small chunks;
Just enough fresh coriander;
Some mint leaves;
2 table spoons of cumin seeds;
Just enough balsamic vinegar;
Just enough extra virgin olive oil;
A pinch of salt.
Preheat the oven at 180°C;
Prepare couscous according to the instructions on the back of its packaging (basically, you cook it like pasta), then cool it in a bowl;
Cut aubergines into chucks (I didn’t remove their peel) then cut tomatoes and onions into 4 parts;
Place all the vegetables in a cooking pan with a little oil and garlic. Bake it for around 30 minutes;
Finely chop coriander and mint leaves;
When vegetables are cooked, combine them with couscous, add chickpeas and season them with balsamic vinegar, oil, a pinch of salt, cumin seeds, some coriander and mint;
Serve it cold or at room temperature.
Israeli giant couscous is not always easily available, then you can substitute it withSardinian fregula, a kind of dried pasta that looks very similar to couscous. It is made of durum wheat flour worked by hand and comes in the form of irregular marbles. I guarantee the final result will be as much as delicious.
Muffins with a delightful mango centre | Vegan recipes
This morning, I woke up with a great desire to change, to discover and to grow. I opened a drawer and old memories just came out. I found some pictures from my trip to the Canaries and this has increased my need to leave everyday routine behind just to venture into the world, feed with news, find new flavours… The smell of the ocean, of tropical fruits and their exotic taste. I want to feel the purity of the souls, which recalls me that of my native South of Italy. The Canaries are land rich in simplicity, humility and sunshine.
I woke up with all this… I was just thinking about the sweetness of mangos from that land, the delicate smell and juicy pulp that melts in your mouth. I love the traditional flavours and the dishes from my childhood, but I also love putting into play my taste buds and my culinary skills. Today, then, I am trying to combine these twos and I am going to bake some muffins with a tropical touch: a delightful mango centre.
I would blend the variety with the taste of this fruits. Let’s bite the pleasure and let’s enjoy the trip through the sense of taste! ♥
Ingredients for 9 muffins:
260 g of cake flour;
180 g of coconut sugar;
5 g of baking soda;
40 ml of vegetal oil;
20 g of coconut flour;
1 teaspoon apple vinegar;
A pinch of salt;
1 ripe mango.
Preheat oven at 180°C.
In a large bowl sift cake flour and baking soda.
Add sugar, coconut flour and a pinch of salt.
Mix vegetal milk with vegetal oil in a separate bowl.
Combine the dry ingredients with all the others in the same bowl.
Add apple vinegar.
Stir well all the ingredients with a whisk until just blend each other.
Pour the mixture in the ramekins.
Cut mangos into chunks.
Put in the centre of each muffin a chunk of mango.
Bake at 180°C in a preheated oven for around 20 minutes.
They are done when they are brown on top. Cool down them, then serve to whom you love the most 😀
This recipe is a wonderful start to your week! It is an excellent choice, both for lunch or even for dinner. It is high in protein and totally veggie (as all my recipes) and very easy to prepare.
These pancakes are excellent served both hot or cold, and it is an ideal dish you can made in no time if you want to surprise your friends! Another good thing is that this dish is all but predictable, since it is tasty as well as not very common.
So, you just have to take notes of ingredients and preparation method.
Chickpea flour and curcuma powder can be find in any supermarket with no difficulty. They are popular ingredients in Indian and Middle Eastern food, so it is very easy to buy if you need them.
Combine cold water with chickpea flour in a container;
Wash and drain broccoli and the onion. Mix them up in a food processor or in a blender;
Add some turmeric, some black pepper, salt and parsley in the mixture. Continue mincing it;
Add the vegetables to chickpea flour
Eventually add some extra virgin olive oil to the mixture;
Heat a non – stick pan. Pour a spoonful of pancake batter into the pan and spread it to form a pancake (exactly as sweet pancakes);
Chop up finely red savoy cabbage salad and flavour it with some salt. Let it stand for 30 about minutes.
Cook your pancakes for around 2 minutes on medium heat. Cook the other side for a while. When you finish cooking, let them chill. Garnish them with some yoghurt and seasoned red cabbage salad (as side dish).