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.
I hope you never happened to end the salary the 20th of the month and for the remaining 10 days to live with what is put aside.
Of course, every time this happens you go to erode more and more of your reserves (often very small). This is in a nutshell the Over Shoot Day what has happened to the earth today, because the use of natural resources we are consuming is a rate greater than that at which they regenerate.
For several years we live above the possibility of the earth so that by 2050 there will need at least 2 earths in order to sustain our lifestyle.
From now until 31/12/2013 we will use the natural reserves of the earth because the consumption of resources are in excess of their capacity for regeneration (eg water, soil, air, flora, fauna, minerals, etc.).
From today, there’s one more reason to make better use of what we have and minimize the waste of resources. Here is my small handbook to reduce food waste and their carbon footprint:
1) Nutrition – Reduce as much as possible the consumption of animal products such as meat, fish, dairy and eggs – the animal and fish breedings consume soil and water and contribute to their contamination;
2) Garden Plot – Manufacture your fruits and vegetables you eat .. or at least try it. Even 1m2 can produce tomatoes, zucchini, eggplant, radishes, salad, strawberries, etc..
3) Homemade – Learning to do on your own the products you consume every day saving money, reducing waste and the consumption of resources as well as to eat in a healthier way. Select raw ingredients mainly vegetable, seasonal, and having run at least possible way: eg. bread, yogurt even soy, seitan, tempeh, melba toast, jams, drinks, ice cream;
4) SHOPPING – Buy only what you really need, “less is more” avoiding making excessive stocks of food that might go bad before you could eat them;
5) Pantry – manage your pantry in a rational way: it may sound banal but it’s in the pantry that go bad most of the products we throw away. Tightly close the packs, pay attention on the expiry dates, use the vacuum machine to last as long as possible the products. Beware if the pantry is in a hot and humid room (eg, near a stove) because you could quickly deteriorate the products;
6) WASTE in the kitchen – When you cook try to use 100% of products. Learn how to use even the skins, stems, leaves, stalks, for example the skin of the pumpkin and the fruit, the outer leaves of the artichoke or those of the fennel, the stalks of cabbage, the cores of apples and pears … (for any doubt see the recipes in this blog). Recycle cooking water as a base for soups or broths. Use the water used to wash fruits and vegetables for the garden;
7) At the table – Eat right – The tendency to stuff ourselves, or to eat more than we need has consequences for our health, for the pockets and of course also for the environment because a person overweight has an ecological footprint greater than a thin one. The tendency to eat more and more often junk food high in fat, sugar and salt is addictive and it will change more and more the way we feed ourselves. Try to eat less but investing more in products fresh, high quality, best craft production, as taught by Slow Food;
8) The Leftovers – when you prepare the dinner try to cook only what you know will be consumed trying to avoid cooking for 10 if you are 4. The excess in this case too often results in wastage. If there’s anything really strive to transform it and consume it over the following days. An example of this: any surplus (vegetables, legumes, meats, fish, breads) can become the basis for a pasta, a soup or croquettes / meatballs and meatloaf;
9) Water – Use only tap water, avoiding unnecessary effort to take home heavy water tanks and produce packaging to dispose of. Forget the filter jugs that are useless or even may be harmful. To improve the taste of tap water put it in a bottle and store it in the refrigerator for about 30 minutes without a cap. After this time, you can plug it and store it in the refrigerator.
10) Friends – try to involve your friends and motivate them to a lifestyle more sustainable … hope is always the last to die.
Have you ever tried to make soy milk at home? It requires a few more minutes than to buy it ready but it is simple and it is definitely cheaper. Soy milk can be simply drink it or use it to make preparations such as tofu, mayonnaise, soy butter and others. Preparation of soy milk produces a byproduct really interesting and with a proper name: okara.
The okara is a real ingredient: a cream of soy which is fantastic for mousses, cakes, cookies, hummus, croquettes and much more.
300 grams of organic soybeans
3 Liters water
Soak the soy for 24 hours. After this time, heat the water in a pot. Rinse the soybeans that will be softened and put it in the blender adding hot water slowly and blendering. Pour the cream into the pan stirring the remaining hot water and boil 15 minutes while stirring. Strain the whole through a linen cloth or cotton (preferably washed only with water, no soap) over a large bowl. The filtered liquid is soy milk, the pulp that remains in the cloth is the okara, soy bran that you can use immediately or freeze. If you use soy milk as an ingredient in other preparations (tofu, mayonnaise) leave it natural, or you can flavor it with vanilla infusing for an hour. Then strain and store the milk in the refrigerator using/drinking within a week. Alternatively, you can also flavor with cocoa, cinnamon or other spices and sweeten with honey, malt or brown sugar.
Vignarola is a traditional dish of the cuisine of Lazio, a tribute to spring gardens. The traditional recipe is made with fava beans, peas and artichoke hearts and it’s an explosion of taste as well as a healthy and nutritious dish. What I propose is a version of “B Side” ingredients based on the less noble part of broad beans, artichokes, peas and spring onions. The cost will be less than a euro, the reduction of waste very high. Recipe for 4 people:
The outer leaves and the stems of 4 artichokes
200g of pea pods
300g pods of broad beans
Some outer leaves of lettuce
The green part of spring onions 2
Extra virgin olive oil
Salt and pepper
½ glass of white wine
4 bread croutons to serve
Wash all the vegetables, use the noble parts as you like and set aside the B Side (leaves, stems, pods) for vignarola. Peel and dice the stems of the artichokes. do a julienne cut with the pods of broad beans and lettuce leaves. Finely chop the green parts of spring onions. Boil all the vegetables except the green parts of spring onions for a few minutes in a boiling water pot. Centrifuge the outer leaves of the artichokes and the pea pods. Put in a pan two tablespoons of olive oil and cook the green part of the onions, then add the stems of the artichokes, fava bean pods and leaves of lettuce. Simmer with white wine until reduced for about 10 minutes, stirring. Then add the juice of peas and artichokes, salt, pepper and cook for 20 minutes at low heat. If the mixture is too dry, add a few tablespoons of the cooking water of vegetables. Use the exceeding water to make a soup or use it for your garden. Serve vignarola with croutons (with garlic if you like).