Tag: vegan

Summer vegan menu from appetizer to dessert – Italian Cuisine

Gazpacho, lasagna with carasau bread, grilled tempeh and chocolate mousse: 4 fresh and quick courses for an all-vegan lunch or dinner

Fresh, indeed very fresh. Lightweight, indeed very light. But without sacrificing taste. It is the dishes that make up this vegan menu perfect for a summer meal. From appetizers to desserts with a gem: lasagna with carasau bread.

Appetizer: The Gazpacho

In summer, there is nothing better than a fresh appetizer, which does not require cooking. The gazpacho is indeed one cold soup made from raw vegetables typical of Andalusia. To prepare it they serve tomatoes, peppers, onions, a wedge ofgarlic, cucumbers, salt, oil, vinegar it's a sandwich old man softened in water. Blend everything together and serve very cold.

First course: vegan lasagna

A very tasty dish made with a little care: the pasta of classic lasagna should be replaced with carasau bread. Then the procedure is the same, just choose a vegetable filling (carrots are recommended for their sweetness among others) and leave the bechamel veg (made with flour and vegetable milk) a little more liquid to 'wet' the carasau bread.

Second course: Grilled Tempeh with green beans

For this second dish, instead of the tofu provided by the recipe, we use the tempeh cut into thin slices, marinated in soy sauce and then passed on the grill. Tempeh can be accompanied by your favorite vegetable: we suggest i boiled green beans but still crunchy. A drizzle of oil and salt and the dish is ready.

Dessert: Tofu mousse with chocolate or fruit

For a super greasy dessert, just melt the chocolate with a little soya milk is sugar and add it to the pureed tofu. The mixture thus obtained must be placed in molds and then in the refrigerator. If you prefer a fruity mousse, choose a seasonal fruit like peaches, cook them for about ten minutes with a little lemon, blend them and add a touch of soy cream. Once everything is ready, just divide it into small glasses and then put them in the fridge for at least an hour before serving.

The top 10 vegan barbecue products – Italian Cuisine

Summer, friends, the grill that goes and the beer bottles that uncork. There are all the ingredients for an unforgettable evening, but perhaps vegan diners will have to settle for peppers, courgettes and grilled eggplants.
But who said that barbecue is exclusive to carnivores?

Password: exaggerate

To dispel every myth, it is good to immediately change your approach. Vegan recipes are not made to give up taste, but to respect a food choice. therefore a vegan burger can be as rich as a classic one or even contain a few more ingredients. Then go ahead with the use of sauces, spices, fried vegetables and tasty creams based on dried fruit. Even recipes that do not include the creation of a sandwich can be enriched with dressing, compotes and accompanying sauces.

Marinate? Yes thanks

If marinating may not be a priority on the traditional grill, it certainly is when we are preparing to put vegan products such as seitan and tofu on the fire. With a very delicate flavor, they do not have the fats necessary to make cooking "exciting" on the embers: therefore they expect extra help from us. We prepare in advance a marinade with asour emulsion such as that with extra virgin olive oil, lime and black pepper, aromatic like the one with extra virgin olive oil, garlic and rosemary or spicy. In the latter case, measure out extra virgin olive oil, chilli pepper and fresh garlic.

Green light for vegetables, but with style

The classic habit of greasing vegetables and burning them on the fire is for those who consider them an unimportant part of the grill. But if you are vegan, and you know their great taste, value them. Clean the courgettes and aubergines by cutting them into regular slices, while leaving the peppers and cobs whole. Cook the first pepperoni that you will remove only when they are cooked with the scorched skin that detaches from the pulp. You will peel them, remove seeds and petioles and season them with extra virgin olive oil, salt and garlic. The courgettes and eggplants, however, after they have been grilled naturally with only a small addition of coarse salt, must be seasoned with two different emulsions. Extra virgin olive oil, black pepper and thyme for aubergines, extra virgin olive oil, garlic and courgette mint. For the paniclesonce well roasted, just a pinch of salt will suffice.

In the gallery below, 10 top products for a vegan barbecue (with a little sweet surprise)

How to make vegan mozzarella – Italian Cuisine

Even vegans eat mozzarella. Here's how to prepare it at home without cow's milk

Vegan mozzarella is white, soft and stringy exactly like mozzarella made with cow's milk. Obviously it does not have the same taste, nor the consistency, but it is a valid alternative to cow mozzarella if you do not want to give up a caprese or a good margherita pizza.

Plant alternatives

Who renunciation of animal proteins he does not necessarily have to give up many foods that contain them, or rather, he can try vegetable alternatives.
There are in fact many cheeses produced on soy milk and also cold cuts very similar in appearance and consistency to our cooked ham, salami and mortadella, generally based on seitan and tofu.
With the soy granulate then you can prepare delicious condiments for pasta similar to ragù and also vegetable burgers. And do you know that there are also some excellent vegan frankfurters?
In short, choosing to be vegan and vegan does not mean eating only salad!

Vegan mozzarella recipe

Vegan mozzarella can be prepared at home and we recommend you try it.
First mince a shallot and stew it in a pan over low heat with a little water. Then add 150 grams of soy yogurt, 120 ml of soy milk, two tablespoons of cornstarch and a tablespoon of agar agar.
Season with salt and blend everything. Then add 120 gr of soy ricotta and blend again. Put everything back on the fire until the mixture takes on consistency and at this point add a spoonful of extra virgin olive oil and stir until the liquid mixture begins to detach from the walls.
Leave to cool for about an hour in the refrigerator and then divide the mixture into balls.
Work them gently with lightly greased hands to give them a rounded shape.
Yours are ready vegan mozzarella!

How to use vegan mozzarella in the kitchen

Vegan mozzarella is used exactly like the classic cow's milk ones.
You can put them on Pizza, or even inside a toast and you can also prepare something very similar to a mozzarella in a carriage.
But vegan mozzarella is also good natural. Try it in salad or use it to stuff a sandwich with tomatoes or grilled vegetables.
You can also make small mozzarella balls and serve them as finger food.