Snacks and tapas

It will also happen to you to find yourself in the kitchen with no idea of ​​what you’re going to prepare for dinner, and especially with an empty fridge and a few fresh raw materials available. Well today, I’ll give you a new recipe for a spicy chili, that needs only a few ingredients. A vegan version that with a white rice or a piadina, as in this case, allows you to obtain a unique and complete dish.  If you have no time you can use canned beans, while if you have more time you can proceed as described in this case starting with dry beans. Enjoy 😉

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Since I was married, me and my husband we’ve been visiting Liguria in different moments of the year: one of the typical dishes of this region that I like best and which I never give up is “farinata”, a delicious specialty made with chickpea flour. It is a simple gluten-free recipe, which you can decide to transform in many ways. Today we start with a “basic” version topped with oil, rosemary and salt, to serve as an entrée, before starting a meal.

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I have already told you that in some part of the year, I have the habit to follow a gluten-free diet: corn and rice cakes are quite gratifying, as substituted of bread… I like the crunchy noise they make when you bite them. But I’m always looking for new recipes, made with gluten-free flours. This is a nice alternative to rice and corn cakes: crispy quinoa crackers with mixed seeds 🙂

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Rice rolls are a very interesting preparation: they are tasty and they can be transformed in many ways. You can choose for different fillings and create your special accompanying sauce: spicy like this, or sweeter, if you want to conquer your children. In summer they are excellent even raw; their taste will be more delicate. This is the fried version 😉

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The kale is perhaps one of the less used varieties of cabbage, but it would be very nice if you will try to know it better 😉 Its content of calcium, iron, phosphorus, potassium, folic acid and vitamins of the A-E-C group, should be a good reason to make it more protagonist on our tables, expecially in winter season, up to the first months of springtime. Today I share with you a new, simple and fast recipe,: a pesto made by kale leaves. You can use it to season a pasta, enrich a quiche, make a risotto or just to prepare an excellent bruschetta. What do you think? Isn’t it a good idea? Enjoy it ☺

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It ‘s time for artichokes and there are many ways to prepare them: it will be very interesting to learn how to use all the parts. For example, the outer hard leaves can be used to prepare a decoction or a vegetable broth; forthermore the stems, boiled and blended, to prepare a good risotto. Give space to your creativity and have fun cooking artichokes in different ways. Meanwhile, I invite you to try this very simple and tasty recipe: artichokes au gratin ☺

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Today, with this simply recipe, we are going to combine cornmeal mush, a traditional “poor” italian food, tofu, from East, and pineappple, the most famous exotic fruit. As you know, with Gusto Vegetariano, we propose a natural vegetarian cuisine, using Km 0 products. But sometimes we make exceptions, because our intent is also to help different cultures to meet up in the kitchen 😉

We hope you will enjoy this recipe and you will be exited to try new combinations using feoreign and equosolidal products.

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I used to prepare pumpkin with some garlic, extra virgin olive oil, salt and fresh thyme…But today I want to share with you a new fine dressing. Something that will contrast more the sweet of pumpkin. Here is an emulsion of extra virgin olive oil, umeboshi vinegar and soy sauce. Then, if you add some seeds on top, you will taste the crunchy opposed to the soft of the pumpkin….a really nice experience 😉

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Another time so many colors on our table, with this flan that you can eat as a simply starter or as a second course. We are going to serve it on a violet béchamel, with purple cabbage. Finally we will garnish with some parmesan slices and walnuts. Enjoy 😉

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When I cook, I generally give a big importance to the quality of food, but also to the combinations of colors in the plate; I’ve always thought that a beautiful dish will be easier to digest. About colors, I think that nature helps always: If we observe with attention, we’ll find out that in every moment of the year, there are many different colors in a vegetable garden, and if we try to create a plate how it was a painting, putting attention on colors combination, the taste will surprise us in a positive way….It’s like if the harmony of colors was in strictly relation with the harmony of flavours.

This colored cream can be a nice proposal for an appetizer, or a light autumn dinner.

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