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Earth Day 2 × 1 = Vitamin juice + Hamburger beetroot (100% vegetable) #EarthDay2014

April 22, 2014

 hamburger-orto

Here is my low-environmental-impact and zero-food-waste recipe for the Earth Day!

The basic ingredient in this recipe are vegetables, where the result is doubled using as the juice as the fiber. First, we centrifuge carrots , celery, raw beetroot , ginger and other in season vegetables. The scrap of the centrifuge is used as basis to prepare a hamburger with a color that is very reminiscent of the minced meat, but instead is 100% vegetable and low environmental impact. Finally you can taste it all together: on the one hand a tasty vegetable hamburger that has nothing to do with the junk food , on the other a vitamin and refreshing juice. Here are all the details of the preparation, recipe for 6.

 

hamburger-compostoIngredients

250g peeled fava beans boiled or alternatively cooked chickpeas

2 tablespoons of chickpea flour

250g scrap centrifuged of mixed in season vegetables (eg. carrots 2 , the leaves of a celery , 2 red beets, the green part of the onion , 1 small piece of ginger … )

1 ripe avocado (optional)

2 fresh spring onions

½ lemon

A few leaves of salad (optional)

6 hamburger breads

extra virgin olive oil

salt and pepper

Home made mayonnaise or ketchup ( optional)

  Read more…

Daniela Cicioni – Seitan with karkadè @Identitagolose

February 23, 2014

_MG_8598

This post id dedicated to the talented Daniela Cicioni, Italian vegan chef and to the plate she presented at Identità Golose (international haute cuisine convention).

The name of this beautiful recipe 100% vegetable is “flowers where you least expect” and it is:

_MG_8581SEITAN FROSTED TO KARKADÈ WITH CREAM OF BROCCOLI AND BAKED PARSNIPS

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

Herbal salt

Read more…

Raw Crackers

February 8, 2014

cracker orto2

 

 

 

 

 

 

 

 

 

 

 

 

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 .

Winter juice

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 :

Raw Crackers

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.

Ingredients

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

Read more…

Spinach stems (oriental version)

January 28, 2014

gambi-spinaci2

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

 

Ingredients

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

  Read more…

Eco-Cake of fruit

December 6, 2013

torta centrifugato

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.

Ingredients

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

Read more…

Cooking in the dishwasher: eggs with tomato and herbs

September 15, 2013
Jar with egg, tomato and herbs before to cook them in the dishwasher

Jar with egg, tomato and herbs before to cook them in the dishwasher

Cooking in the dishwasher is really simple and is worth trying.

lisaIt’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.

Ingredients

4 organic eggs

250g ripe tomato

1 sprig of fresh oregano

1 sprig of rosemary

Extra virgin olive oil

Salt and pepper

Read more…

Eco stuffed eggplant

August 26, 2013

 

melanzana ripiena

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.

 

Ingredients

2 eggplants

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

  Read more…

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