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Golden milk vegan | Salt and pepper – Italian Cuisine


The golden milk vegan is a delicious drink made from turmeric which, consumed hot at breakfast, helps you face a busy day with more energy. This healthy drink, in addition to bringing with it all the active ingredients of the turmeric, is particularly suitable for those with joint problems and pain, for those who need to improve the elasticity and tone of the whole body or for those affected by seasonal changes. There Salt & Pepper recipe it's really easy and quick to prepare; with a few ingredients easy to find in all supermarkets or ethnic shops, prepare a spicy pasta that you can keep in the fridge ready for the whole week, then melt in the morning in a saucepan of warm vegetable milk

The golden milk it is also called "golden milk" and is a rediscovery of the ancient Ayurvedic tradition of the countries of South Asia, whose philosophy, one of its main objectives, is to achieve psychophysical balance through nutrition.

To complete your breakfast you can accompany the golden milk vegan with a slice of cocoa vegan donut or one vegan brioche with olive oil or a tart prepared with a sweet tooth vegan shortbread free of animal fats.

You just have to try the benefits of vegan golden milk from Sale & Pepe: A precious drink with an intense yellow color like the sun and the heady scent of spices. Don't hesitate, try the recipe now!

Preparation of vegan golden milk

1) First, prepare a spice paste for the golden milk vegan, you will need a dose of a few teaspoons, but the rest is kept in the fridge for 2 weeks. Here's how to do it: mix the saucepan in a saucepan.coconut oil with the turmericthe cinnamon, Ginger and black pepper; add 300 ml ofwater is cook over low heat, stirring the mixture until the dough is formed; let it cool and put it in a glass jar.

2) For the golden milk, heat 800 ml of in a saucepan vegetable milk optionally (of rice, soy or almonds), combine 2 teaspoons of spice paste and melt it over moderate heat. Add 2 tablespoons of honey or maple syrup, mix again and serve yours immediately golden milk vegan.


Dressing in milk, the new eco-fashion frontier – Italian Cuisine

Transforming a glass of milk into a T-shirt: a small Tuscan company has succeeded and makes 100% natural milk fabrics that caress, nourish and moisturize the skin. An idea already conceived in the last century, finally achieved with success in an ecological perspective

Eco-fashion is the new black. From garments dyed with products of the earth such as chaga mushroom or clothing decorated with food until the first Vegan Fashion Week or the banning of animal furs by big brands all represent important efforts of the fashion world towards a green and responsible approach. Being able to find alternative solutions to alleviate the collapse of our planet is a mission that the Italian brand DueDiLatte has taken to heart successfully. Today, turn a glass of milk into a T-shirt it is a magic finally possible.

From yesterday's idea to today's realization

Originality is not so much in the conception as in its realization. At the beginning of the last century, the German chemist Frederick Todtenhaupt has the ingenious idea of ​​working on milk by-products to obtain a silk substitute, unfortunately without results. Results that are instead obtained by the engineer Antonio Ferretti in 1930, which he set up the transformation of casein into milk fiber. A few years later, the Turin company SNIA Viscose produces milk-based fabric with an international reputation. Unfortunately the downsides, like the little resistance and the insufficient softness, surpass the solution in favor of new alternatives of synthetic origin. Nevertheless, the idea cannot be discarded: the protein present in wool is very similar to that of casein, there must be a way to get out of it. Today, come to think of it, it is Antonella Bellina, Managing director and creative director of the Tuscan company DueDiLatte, which creates collections of clothing made of precious milk yarn obtained thanks to innovative bioengineering techniques.

From milk to fabric: yes qualities, no defects

The new processes developed to extract the fiber have made great strides for less pollution. There milk fiber is obtained from the processing of casein through a recycling system that requires only 2 liters of water per kilo of product, no chemical agent and zero final waste or production waste; unbeatable compared to the 50 liters of water needed to produce 1 kg of cotton! Furthermore, the milk used for processing into fiber is the surplus product of the food and cosmetic industries destined to be disposed of as waste, so there are no cultivations or intensive farming. It is not only the eco aspect that is satisfied: from the milk fiber DueDiLatte has developed yarns and fabrics to make clothing that provides wellbeing. In fact they release a precious moisturizing effect that gives well-being and protects the skin, even the most delicate. The Tuscan brand combines milk fiber with precious natural fibers such as cotton or micromodal to produce fabrics and garments made entirely in Italy, confirming milk as a green chic style choice. Even rice milk is used for the fiber of roses, comparable to cashmere for flexibility and softness.

Present and future

100% natural, velvety, resistant, hypoallergenic, antibacterial, breathable, light and moisturizing: to try. For now, there are unisex T-shirts in selected Italian stores, but the intention is to propose in the near future also children's clothing in a perspective of expansion over the rest of Europe. In a recent interview with Fashion United, Antonella Bellina he explained: "We started five years ago, but the first three years were devoted to research and development in the laboratory. It is only since last year that the market seems to have understood what is the milk-based fabric and the advantages it offers ". Moreover, he anticipated the development of a special collection in collaboration with an important Italian brand, without revealing other details. We are waiting anxiously.

Make the custard without eggs, milk, sugar, flour – Italian Cuisine

Eggs, milk, sugar, flour and flavorings: the classic custard recipe brings together simple ingredients, to create one of the most popular cake fillings (and not only) in the world. Ready in just a few minutes, this cream can be kept in the fridge for a few days. The big advantage is that everyone gets together at the table. However it can happen that, due to intolerances or alternative diets such as vegan or low glycemic index, the custard becomes off limits.

Don't worry: with Sale & Pepe you can make the custard without eggs or milk, sugar, flour. Here are all the tips to follow!

Custard: the traditional recipe

Invented by Monsieur François Massialot at the end of the sixteenth century, the custard conquers the hearts – and above all the palates – of the French nobles of the time. The recipe makes its first appearance in the book Le cuisinier roïal et bourgeois, published in 1691, together with that of crème brûlée is sugar paste. The success is enormous and here is that this recipe reaches us, almost equal to the original. The main difference is the removal of the use of butter or ox fat from the list of ingredients.

For prepare the custard you will need half a liter of milk. Pour it into a saucepan, where you will also add an engraved vanilla pod: in this way the aroma will be creamy. Bring the mixture to a boil. Meanwhile, separate the 4 egg yolks from the egg whites, which you can later retrieve by preparing meringues. Whip the egg yolks with 80 grams of sugar: you can do this using an electric or manual whisk, or by trusting an electric mixer. Work the mixture until it becomes puffy and frothy.

Add a pinch of salt and 40 grams of flour. Mix the cream until it reaches the desired density. After having filtered it from the residues of the vanilla pod, pour the milk slowly and dilute the egg mixture, stirring vigorously.

Take the cream and cook it in a saucepan over a very low heat, without ever stopping to mix with a wooden spoon. When the mixture begins to soak and thickens, remove from heat and let the cream cool in a large bowl. Once ready, keep it in the fridge: to avoid it coagulates on the surface, put a sheet of film in contact with the cream.

Why change the traditional recipe

The recipe for custard is perfect as it is, but alas it is not suitable for everyone. People affected by diabetes, celiac, lactose intolerant or supporters of a cruelty free diet and therefore vegan they don't get along with this preparation. However, for each of them there is a variation on the theme that is equally delicious and tasty.

The recipe for vegan custard

To prepare a sustainable vegan custard starts with replacing the granulated sugar with whole cane sugar: checks that the crops are traced and recognized by the organizations that deal with eco-compatible environmental development.

Remove the eggs from the recipe, using half a liter of vegetable milk (you can use soy or almond, oat or rice), 60 grams of starch; a pinch of vanillin, a piece of untreated lemon peel. To give the cream the traditional yellow color, use the turmeric or a pinch of saffron.

Gluten-free pastry cream recipe

In the traditional recipe of custard, flour is used, which is a very forbidden food in celiac diets. To avoid the side effects of gluten intolerance, simply remove the wheat flour from the list of ingredients, replacing it with one of the many alternatives on the market.

You can range from potato starch, which we used in vegan custard or some starches (corn or rice, for example). You can also use the hemp flour, the buckwheat flour and even that of quinoa. All these mixtures are gluten-free because they are not obtained from cereals.

How to make custard without eggs

To do the custard without eggs it is sufficient to follow the procedure adopted to prepare the vegan variant. In this case, however, you can keep the granulated sugar and cow's milk. Remember that the addition of turmeric or saffron – yellow spices – is recommended for aesthetic reasons but you can also serve a perfectly white cream.

How to make custard without milk, cream or butter

According to the recipe of Monsieur Massialot the cream had to be worked also with butter, a sprinkling of green pepper and, even using beef fat. However, butter has an important function in this preparation. Added in a quantity equal to 3-5% of the total weight, this ingredient supports the cream at + 4 ° C (in the fridge) and is used as preservative thanks to the fat it contains. It also enriches the flavor of the cream and its creaminess.

However this ingredient can be suppressed, as well as the cream, used to make the cream more full-bodied (to get the same effect, just add more flour or potato starch). The cream can therefore be easily replaced by milk, which in turn has numerous substitutes.

As with vegan custard, we choose a vegetable alternative to cow's milk: they are on the market rice, soy, oat, coconut, almond milk. In these last two cases the custard will acquire a very particular aroma.

How to make custard without sugar

To make the custard without sugar, replace the semolina or cane cream with two teaspoons of stevia. It is a substance extracted from a very widespread plant in Brazil, from which a zero-calorie syrup is obtained.

How to make custard without flour

To do the custard without flour it is sufficient to use an alternative thickener, such as corn or rice starch, or the very popular one potato starch, precious ally in many confectionery preparations.

How to make custard without vanilla or lemon peel

In the traditional recipe of custard we read that the milk is brought to a boil together with an engraved vanilla pod. Other recipes focus on the use of lemon or orange peel. These flavors can be replaced by aromatic ampoules alcohol-based, widely used in confectionery.

You can also decide to replace the classic citrus and vanilla scents with essences with lavender: you will certainly get a very original result.

How to use it to fill light cakes

Vegan custard is a perfect ingredient to complete tasty light desserts. For example, from the Apulian tradition we come to the rescue sporcamuss, squares of puff pastry used as a sandwich to enclose a soft layer of cream. You can also use phyllo dough and custard to prepare gourmands stuffed rolls. Or you can serve it in one pastry cream pie and fruit or, simply, in a cup, as tasty spoon dessert.