The name of this beautiful recipe 100% vegetable is “flowers where you least expect” and it is:
Ingredients for 8 servings
For the CREAM OF BROCCOLI
120 g broccoli blanched in boiling salted water for 4 minutes
15 g of cashews, soaked for 3-4 hours, drained and rinsed
2.5 ml of dry wild garlic
11 ml of extra virgin olive oil
On 5th February is celebrated all over the world the day against food waste . The domestic sector is one of the main culprits , but fortunately, there’s a positive effect of the economical crisis that seems to encourage behaviour more and more virtuous and careful not to waste good food and edible. My personal point of view on the subject is that by giving the right value to the food, it becomes spontaneous ,easy and natural to use the 100% of the products . In particular , with regard to the scrap parts , absolute protagonists of my project Ecocucina , the secret is only one: to see them as real ingredients , able to transform into delicious dishes , healthy and environmentally friendly . Some wastes are very easy to use as the outer leaves of the fennel or the green part of the leeks , others are less immediate as the skin of the pumpkin, the outer leaves of artichoke , watermelon rind. Another foodwaste I really like is the pulpwaste of the juicer. The juicer allows you to quickly turn fruits and vegetables into juice or creams , including parts more fibrous and difficult to use. This recipe is ” cooked ” with the dryer, a very useful tool in the kitchen to cook and preserve taste and nutritional properties of foods. The fresh vegetable juices are of vitamins and other valuable nutrients , basically an elixir of well-being. Prepare them with seasonal vegetables , centrifuging even the less noble parts .
Wash the vegetables and centrifuge them , try for example :
- A handful of fresh spinach
- Celery leaves
- 2 carrots
- 1 piece of fresh ginger
Enjoy the juice and set aside the fiber/waste scrap for the recipe :
Here you can find the proportions of the ingredients , to be respected to make delicious and crispy crackers . With these quantities will produce crackers for a meal for 4 people.
170g of fibres waste vegetable of the juicer
80g of sprouted lentils (optional)
the green part of a scallion (optional)
80g dried tomatoes
1 tablespoon sesame seeds
1 tablespoon extra virgin olive oil
salt and pepper
This is my first recipe with spinach stems, my 90 years old grandmather gave me the idea. She considers stems a delicacy and loves to cook them in a pan with garlic and chilli.If you eat raw spinach, for example in a salad, tear off the stems and keep them aside for a different recipe. What I propose is simple and tasty and has an oriental touch to the addition of soy sauce and ginger. You can prepare them in a very Italian version, simply steaming the stems per 2 minutes and cooking in a pan with olive oil, garlic and chili peppers. Recipe for 2
250 g of stalks of spinach
2 tablespoons of sunflower oil
1 piece of fresh ginger
1 tablespoon of soy sauce
1 tablespoon sesame seeds
1 clove of garlic
Salt and pepper
Even a break for a sweet can be right time to reduce waste and enjoy something healthy and at low environmental impact .This sweet, very similar to the classic apple pie has all the requirements for a perfect break in sweetness , even more so if combined with a good centrifuged fruit juice . The basic ingredient of this cake is just the pulp from freshly-extracted juice or that is a fruit mousse ready for use.
250g of fruit pulp from freshly-extracted juice (eg. apple, peach, pear, carrot, ginger..)
1 banana Fair trade
200 g flour 00
150 g of sugar cane Fair trade
1 packet of baking powder
1/2 biological lemon
100g of vegetable butter without hydrogenated fats
1 cup of soy milk
Cooking in the dishwasher is really simple and is worth trying.
It’s an ecological way to cook if you use the heat washing water while you wash the dirty dishes . Cooking in the dishwasher tastes and textures are the best you can have, much better respect to traditional techniques. In order to cook in a safe way and without risks do not forget to seal food in glass jars hermetically closed or in vacuum bags suitable for cooking .
If you want to learn more, view my book “Cucinare in lavastoviglie” ( Gribaudo ) also available in Spanish and hopefully soon also in English and German .
Cooking in the dishwasher is different from boiling, a steaming or any other conventional technique because it is a low-temperature cooking . In fact washing programs wash/cook in a temperature range between 55 and 75 °C.
If you never tried before, as a first experiment try cooking eggs: simple and highly satisfying .
For example, try the egg with diced tomatoes and herbs. Recipe for 4 people.
4 organic eggs
250g ripe tomato
1 sprig of fresh oregano
1 sprig of rosemary
Extra virgin olive oil
Salt and pepper
My holidays are already finished, I hope your are still in progress. This summer I tried some great vegetarian recipes, real triumph of Mediterranean taste. I ate the delicious chickpea fritters on the island of Nysiros or a bowl of eggplant, chickpeas and tomato in Symi, the delicious tomatoes and peppers stuffed with rice, feta and dill in another island. Queend of my holiday were the egglants, which in Greece are often served in the form of melitzanosalata. There’s a recipe of melitzanosalata in each village in Greece and can be served as a cold cream, or hot freshly baked. In some recipes, there is simply eggplant, olive oil, salt and garlic, but other versions are enriched with cheese, oregano, dill, fresh tomato, bell pepper, red onion, capers and olives. From these samples woas born the idea of this rich eggplant stuffed with lentils, vegetables and bread, to be eaten as a main dish. The environmental impact of this dish is particularly low for the type of ingredients used: there are no animal products and the ingredients used are in season and readily available at zero km. In addition, bread, vinegar and herbs can be easily self-produced. Recipe for 4.
1 spring onion
2 slices of stale bread
180g of cooked lentils
250g cherry tomatoes
Extra virgin olive oil
Wine vinegar or apple (homemade)
Fresh basil and mint
Salt and pepper
Publishing a book is a great satisfaction but see it translated abroad leaves me incredulous. My Ecocucina’s world was born one evening in my kitchen, by chance for my desire to live more sustainably, but also thanks to the good sense to not waste edible food. For sure my studies and work in the environmental field helped me, but thanks to this blog it all started in a spontaneous way. I recommended to anyone who has a dream to try to start with a simple blog because you can really see many dreams realized. When I created Ecocucina I had only one dream: to publish a book with my recipes. Thanks to the blog I published 3 (almost 4 … short news) with Gribaudo (Feltrinelli Publisher).
It is with great pride for me to present you first foreign editions of my books:
Spanish version of Cooking in the dishwasher “Cocinar con el lavavajillas” – Larousse Spain, 2013
It seems that this technique of low temperature cooking in the dishwasher is quite intriguing even in Spain as happened in Italy. Cooking in the dishwasher should be launched soon also in Brazil and Germany.
Brazilian version of Ecocucina “Cozinhando sem desperdício” – Editora Alaude Brazil 2013. The Brazilian version of Ecocucina gave me some trouble because there are some vegetables, especially those of the family Asteraceae (artichoke and thistles) that do not exist in the American continent or that are very rare. In particular, the thistle in Brazil seems to have not ever seen, just as there are different vegetables from their common that we do not have.
Finally, the Italian version of Ecocucina “Cuisiner mieux en jetant moins” – Larousse France. 2013. On October 20, I am going to go to Roanne to cook and present it at the Salon du Livre Culinaire Savoirs & Saveurs … I’m a bit ‘worried about speaking in French but at least while I cook I should be able to make myself understood.