Tag: crazy

In vegan cuisine now recipes with banana peel go crazy – Italian Cuisine

Unbelievable, but true: thanks to an American blogger, vegan recipes based on banana peel are now the new viral trend in vegan cuisine

There banana peel, waste food generally destined for the garbage can, could be the next vegetable and vegan alternative to animal meat. This new fashion was launched and made viral by the well-known Canadian food blogger Melissa Copeland by The Stingy Vegan. His recipe of pulled pork sandwich with banana peels instead of the usual and popular jackfruit has become not only a media case, dividing the web into two, but has given way to a long series of vegetable recipes that have this bizarre ingredient as a protagonist. From burgers to meatballs, to vegan bacon, the recipes based on peels go crazy on the web and seem to convince even the most skeptical.

Is the banana peel the new jackfruit?

The banana peel, recently promoted to an ingredient thanks to this brand new vegan trend, is actually a food widely used both in the cuisine of Southeast Asia and South America, particularly in India and Venezuela. If in India you could in fact come across vegetable curries or rich recipes based on vegetables and coconut milk, in Venezuela the banana peels are replaced with those of plane trees, usually boiled and sautéed in a pan with other ingredients. In the vegan universe, however, the banana peel they have become popular especially in the greedy vegan version of pulled pork, that is the US branded sandwich made from shredded pork, barbecue sauce and various seasonings.

From vegan pulled pork sandwich to vegan bacon

The basic preparation for this new vegan variant of pulled pork sandwich, which can also be used for other plant-based recipes and which recalls the previous fashion of the jackfruit, it is quite easy and takes half an hour at the most. First, peel the banana and, using a teaspoon, delicately remove all residues. The next phase, the most laborious, is that of the fraying: Using a fork or knife, the skins should be reduced to vertical threads. The next phase is the marinating, which requires the skins to be left immersed for a few minutes in a mixture of spices and sauces, including cumin, coriander, smoked paprika, BBQ sauce and maple syrup. As soon as they are seasoned, the banana peels must be cooked in a pan with some water for 5-10 minutes, depending on the thickness of the fillets and the level of maturity of the banana used.
What you get at the end is a surprisingly soft and richly flavored base dish, which does not remember the banana at all, but which can rather make you think of marinated vegetables.

In addition to the classic marinated dishes, such as the pulled pork sandwich or vegan strips in BBQ sauce, banana peels are also suitable for other variations of meat-based preparation with strong flavors.
Among the many options shared by vegan food bloggers and food lovers are, for example, the vegetable meatballs and the vegan version of bacon and tuna, two plant-based recipes already very popular on the web and with many variations.
We just have to wait and see if this vegan trend will really take hold or if it will slip away quickly, like when we fall on a banana peel.

Photo: vegan burger pulled pork with banana_chefjanapinheiro.jpg
Photo: vegan banana peels trend_Pixabay.jpg

All crazy about vegetable milk, king of Hollywood stars' breakfast – Italian Cuisine

From Madonna to Salma Hayek, through Blake Lively and supermodel Elle MacPherson: here is the army of divas who have decided to convert to almond milk, coconut, soy & co

Almond, soy, rice, coconut: le vegetable alternatives to the milk vaccine are now an integral part of the daily lives of many people, as is also underlined by the recent study conducted by the observatory Isola Bio Lab on breakfast trends. On the other hand, the fascination of these beverages, with their intense flavor and at the same time their exceptional nutritional properties, is absolutely undeniable. The well known also Hollywood stars, which from the top of their social profiles followed by millions and millions of devoted followers increasingly promote these products as an integral part of a healthy diet. And a camera-proof diet.

Exceptional testimonial

For example, among the celebrities who have made vegetable milk a lifestyle, we find the actress Blake Lively, founder of the portal dedicated to wellness and lifestyle Preserve: the now former Serena van der Woodsen in the Goddip Girl series said she followed a diet with a very low dairy content, where however she inevitably figures the coconut milk. And it is not the only one: also Madonna, Demi Moore and Matthew McConaughey have shown themselves to be fans of this drink over the years; as well as the top model Elle MacPherson, nicknamed "The Body", the body, always very careful to follow a balanced and more than healthy diet. He candidly confessed his personal obsession with the almond milkinstead, the irrepressible Mexican actress Salma Hayek: apparently this product would be among its very personal secrets for having a radiant skin.

The expert's opinion

Yes, but beyond Hollywood fashions, what are the real benefits that these plant-based drinks can bring to our diet? The answer is the nutritionist biologist Annalisa Olivotti: «Today we tend to introduce these products based on soya, rice, almond, oats and coconut, instead of the normal milk. Based on their energy intake and calorie and fat content -, the expert explains – my advice is to alternate between the different drinks, and to consider the best ones for your needs on a case by case basis. Almond milk, for example, can represent a good supply of calcium, vitamins and antioxidants. Rice milk, on the other hand, is a food poor in proteins, but traditionally considered refreshing and rebalancing for the gastrointestinal tract. Soy milk has a good balance between sugar and protein and has a low glycemic index . In short, it seems to be fundamental to learn to read the labels correctly of the various products, to guarantee our body a correct supply of all the necessary substances. To reiterate this, in this case, is the volume All types of vegetable milk, written in collaboration with Luigi Mondo and Stefania Del Principe, who in addition to illustrating the different characteristics of these products also suggests how to use them in the kitchen, with special recipes ranging from the first to dessert.

The appetizer that would drive Marilyn Monroe crazy – Italian Cuisine

We devote our lemon and carrot ricotta terrine to one of the most loved actresses of all time and to her passionate love for raw carrots. Here it is then in the starter version, to eat thinking of her

"My dinners are incredibly simple. In the evening I stop at the market near my hotel and take a steak, lamb or liver ribs, which I cook in the electric oven in my room. I usually eat four or five raw carrots with meat, and that's all. There must be a part of rabbit in me, I never get bored of raw carrots.

The unforgettable diva was told to respond to the curiosity about his diet. Two raw eggs in the morning with a glass of milk, meat and carrots in the evening. A custom that caused a sensation and intrigued many, so that the image of Marilyn Monroe crunching a carrot became popular and iconic.
And just to the love of the actress for this ingredient, we dedicate one of our most beautiful recipes from the February issue.

Lemon ricotta and carrots terrine

Ingredients for 6 people

500 g carrots, 450 g ricotta, 50 g fresh cream, 10 g food jelly in sheets, lemon, shelled cashews, extra virgin olive oil, thyme, salt, pepper.

Method

For the recipe of ricotta terrine with lemon and carrots, peeled carrots; cut them into long strips with the help of a potato peeler. Blanch the ribbons in salted water for a couple of minutes, drain them and let them cool. Mix the ricotta with a teaspoon of grated lemon peel, a teaspoon of oil, salt and pepper. Soak the jelly sheets in water, squeeze and melt them in the hot cream. Let it cool down to a temperature of about 35 ° C, then add the cream to the ricotta and mix well.
Coat a rectangular mold (23 × 10 cm, h 4 cm) with food film. Line the mold with carrot strips, so that they are half the length (arrange them parallel to the short side, slightly overlapping them). Spread over a layer of ricotta cheese about 1 cm thick and cover it with 3-4 layers of carrot strips. Repeat the operations until the ingredients are used up; at the end, roll the edges of overflowing carrots and gently crush them on the ricotta so that they adhere well. Put to rest in the fridge for 4 hours. Toast 2 tablespoons of cashews in a veiled pan with a little oil. Turn out the terrine and complete it with the cashews, a ground pepper, thyme and, to taste, with glazed carrots.

Here carrots are great protagonists of a complicated dish only apparently. The only difficulty is in fact represented by the "assembly" of the terrine that will require the right arrangement of the carrot ribbons that will present vivid and bright thanks to the fast cooking. Even the consistency will be preserved and for this we imagine that Marilyn Monroe would have loved it very much.
Carrots are a girl's best friend.

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