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These beautiful round zucchini are perfect to be stuffed. You can use a classic gratin filling with breadcrumbs, egg and cheese, or making a version like this one, vegan and gluten-free, using almonds and teff.

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These beautiful round zucchini are perfect to be stuffed. You can use a classic gratin filling with breadcrumbs, egg and cheese, or making a version like this one, vegan and gluten-free, using almonds and teff.

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How to use the chard sticks for an healthy, tasty, simply but special side dish? With a pinch of fantasy and a spicy sauce with a decisive taste! Enjoy it 😉

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How to make different, the usual vegetables…With a little bit of creativity we can make a tasty, colored cream to replace a classic “pinzimonio”. With few ingredients a simply and fast recipe with the scent of mint leaves and lemon, flavoured with salted capers from La Nicchia di Pantelleria.

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Is asparagus time…there are so many recipes with this vegetable rich of fibres, vitamins and mineral salts! But how to use them without waste? In this very tasty cream, I use to cook, stems separately, in boiling water and mix them with chickpeas and thaini sauce to obtain a nice dress for raw or lightly sautée vegetables. Enjoy it 😉

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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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I’ve met pancakes for the first time during a study holiday in England, many years ago ☺ Since then they have become a very special way to start a day.

Pancakes represent in our family a really “Special” breakfast. Generally, I prepare them with my children, on Sunday mornings, when there’s no school and the awakening is more gradual …. This is a vegan version, accompanied by the first strawberries of the season and some mint leaves. I will certainly publish many other variations … Meanwhile try this and tell me if you like 😉

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Welcome spring! How wonderful is the first blooming trees with the awakening nature; how exciting is find the first vegetables of the new season at the market. Let’s start, for example, to celebrate the arrival of asparagus: they have excellent purifying properties and a high content of calcium, phosphorus, magnesium and potassium. In addition they are simple and quick to cook and they can be prepared in different ways: in a risotto, on a quiche, for a cream or omelettes …. Today a quick recipe for an asparagus cream with lemon and mint flavor. Enjoy your meal 😉

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Avocado is a great fruit: I use it for sweet mousse and to prepare salads or sauces. I live in Italy so I’ve tried those imported from other countries, but some years ago, I’ve discovered that there are many avocado plantations in Sicily. I’ve tried them and they are great. Now, I prefer to wait for their natural ripening and harvest instead of buying them in a supermarket in every moment of the year. Today I share with you this nice recipe: a revisited gazpacho with avocado and beetroot; I hope you like it 😉

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