olio

Beauty as food feeds us, but on other levels. When our eyes meet something beautiful that express harmony, we experience pleasant sensations and our inner state changes …. With Gusto Vegetariano one of our purpose is to express beauty, as well as create healthy and tasty recipes. For me, personally, the creative phase of a dish begins when I’m inspired by something that has a beautiful “form” (I always browse magazines and cookbooks full of beautiful photographs) … Yes, when I create a new plate I start from getting inspirations from beautiful pictures or beautiful things in nature wich I’d like to reproduce in the kitchen. Then, according to the present season, I think about which vegetables I can combine to get a balanced and healthy dish. Finally I put together all the ingredients creating something similar to that “form” that inspired me in the first phase. So I did for this salad: inspired by a picture of a summer recipe, where the predominant colors were green and yellow, I combined raw and cooked vegetables to get this beautiful “summer” effect ☺

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Melon is really one of my favorite fruits. In summer my body feels more the need to eat foods rich of water. The colorful salad I’m sharing with you today can be a creative idea to combine this fruit with seasonal vegetables and basil, more fragrant than ever, in this time of year. Enjoy your meal 😉

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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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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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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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Here’s another idea to taste artichokes in this time of the year: a nice risotto, with a cream made with stems and flavored with oil, salt and a pinch …
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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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I have this wonderful memory of my grandmother, on my father’s side, she was from Basilicata: she used to make fresh pasta for Sunday family lunches. She was very …
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