Vegetarian super burger
#easypastarecipe #easyrecipe #courgettespasta #pastaeasytaste #vegetarian
3 Zucchini (in Summer you can use Zucchini blossoms)
1 pack of soy-cream (or double-cream) – about 100 g.
1 teaspoon of curry
200 g fusilli or other types of pasta
150 g Ricotta Cheese (or other spread/cream cheese)
300 g. cabbage or kale, steamed and shredded
4 tbsp grated Parmigiano Cheese (or Cheddar or other as you please)
salt and pepper
flour 1 tbsp for dough + 3 or 4 for coating
Extra Virgin Olive Oil 3 tbsp
breadcrumbs ½ cup (both for dough and coat)
baking powder 1 teaspoon
chives 1 tea spoon
This recipe is easy, tasteful, cheap and most of all, a colored one. I love seasonal food, because it grants the highest values in terms of nutrients, 0 km emissions and helps local farmers.
2 recipes for 1!
Ingredients – Serves 3
1/2 head of organic red cabbage
1 cup uncooked organic small black lentils
10 dried tomatoes (10 half)
100 g ricotta cheese (or other spread cream as you like)*
Cooking solves most of my bad moods. Specifically, this activity involves a few pleasant steps that fire up my good humor; among all, dough consistency is my favorite sensation. Have you ever dived your hands into the sponge dough? Into melted chocolate? Into WHITE melted chocolate? I did it. Of course, even perfumes are important, or the shape of certain ingredients is a joy for our eyes. The great Mascarpone apple cake recipe comes from a mistake; a few years ago, I was doing the Tiramisù cake but something went wrong (because of the hot wheater, I suppose). The taste of Mascarpone cheese was still good, so I decided to try the following recipe. Again, like in real life, it wasn’t as bad as it looked.
This pie is one of the most powerful anti depression tools I’ve ever tried; while cooking, do not forget to turn Continue reading →
Chickpea burgers with dried tomatoes
Vegetarian recipe. #vegetableeasyrecipe
For this recipe, you can use leftover chickpea or boil on purpose.
Chickpea 1/2 cup (or 1 can of chickpeas)
Boiled and smashed potato 1 (or 2 small ones)
Dried tomatoes in oil 4 (4 half dried tomatoes)
Stale bread made with whole wheat*, 1/4 cup
Bread crumbs ½ cup
Extra virgin oil 2/3 teaspoons
Barley, Pumpkin and Hazelnuts
For this recipe, you can use leftover barley or boil it on purpose and add pumpkin (better if leftover from other recipes, since you need a small amount) and potato.
Barley 1 cup
Water 3 cups
Boiled potato 1, dice chopped
Pumpkin 150 g, dice chopped
Hazelnuts 20 g