Filled zucchini flowers

Today I have  had on my table this spring plate with the beautiful colors of the sun, the zucchini ( or Pumpkins ) flowers, filled with a cream of tofu, with onions and mushrooms, I had the king oyster mushrooms from my local asian supermarket, but you can choice wathever you like. Zucchini flowers are that kind of food you can cook basically with everything the only limit is your fantasy. Is rich in water and 100g contains only 12 Kcal, if you are following a low-calorie diet this vegetable is for you.
So let's cook this dish, what you'll need is:

• 12 medium zucchini flowers
• corn flour
• grape seeds oil or sunflower oil

For the filling

• 150 gr firm tofu
• 1 king oyster mushroom
• young onion ( to taste )
• a pinch of salt
• a drop of tamari sauce

Preheat oven 180°

First of all let's cleanse the flowers: remove the lateral excrescences, at the base of the flower itself. Cut the stem at the base. Gently open the flower and remove the pistil. Then rinse the flowers under running water, gently massaging them and put it to dry on a clean cloth.

Now it's time to prepare the filling:  With a stick  blender reduce the tofu in a puree, cut the muschrooms, added to the tofu and blend some pieces of it, then pour the young onion, the salt and the  tamari sauce. 
Mix the ingredients and with the help of a sac à poche fill the zucchini flowers one at a time. line a baking tray with baking paper, place the flowers and sprinkle first some corn flour, afterwards some grape seeds or sunflower oil.

Cook in the oven 15"-20"

Pak choi, zucchini and eggs salad cake

Savory pies are by far one of the best choices you can make if you want to cook a healthy and fast dish. It's perfect even if, after the holidays, you want to "get rid" of the leftovers of vegetables or other ingredients to avoid unnecessary and disrespectful food waste.

This is a recipe as always very easy, what you will need is:

For a wheel of about 25 cm in diameter:

For the crust:

• 220 g of gluten-free flour (160g of buckwheat flour and 60g of cornmeal)
• 3 tablespoons of sunflower oil (or any other to your liking)
• 1 pinch of salt
• 1 teaspoon of yeast (I use the simple one for cakes)
• enough water (add one spoonful at a time
• 1/2 tip of a teaspoon of guar gum, or xanthan

For the stuffing:

• 1/2 zucchini
• 1/2 stalk of white onion
• 1 small pak choi or 3/4 of a large one
• 2 eggs
• a pinch of salt
• 1 teaspoon of sesame seeds
• a drop of oil
• 1 tablespoon of Tamari soy sauce (gluten free)

Prepare the crust by mixing the dry ingredients first, then the wet ones, stirring until you get a ball. Place it between two sheets of baking paper and roll it out with a rolling pin until you get a circle ... or almost !!!!

Transfer it to the baking pan, in the meantime you will have lit the oven at 180 °

Now, for the filling, mix all the vegetables, eggs and seasonings, mix all together, pour into the pan and place the edges of the dough over the filling of egg and vegetables. Sprinkle some sesame seeds, some cornmeal, a few drops of oil, and bake for about twenty minutes.

Enjoy !!!

Adzuki Beans & Savoy Cabbage Wrap

This recipe it's so fast you can have it during your lunch break at work or in any time of the day and, after eated this dish,  you'll want to have your savoy cabbage wrap almost every day!!
Fill it with different legumes, or any kind of veggies, or marinated tofu and tempeh whatever ;)

Enjoy


What you need is:

3 large leafs of savoy cabbage

6 Tbsp adzuki beans

a handful of arugula

salt

oil

Steamed for 5' - 8' the savoy cabbage leafs; meanwhile, after having cooked the azuki, previously soaked all night, stir in the pan with water, if you like some leek, or mint, or basilico. Cook for just 5', at the end add salt, oil, the arugula.

Open your leafs, pour some beans at the center, close the wrap, and secure with two  toothpick per leafs.

Warm the pan at a medium heat, add some water with soy sauce, and a squeeze of lemon juice, pour in the wraps, cover with a lid, and heat for 10'. 

sprinkle it all with a mixture of crushed seeds or gomasio

Beet root & Oat flour balls with Corn spaghetti and Ginger

Corn spaghetti for those who suffer of celiac desease is a tasty option to not renounce at a spaghetti meal. Vegetable and grains balls, instead meatballs, if you obviously are vegan and want only have in your plate a funny little "things", red, rounded, and sooooo tasty. So now, let's cook our foodie lunch...or dinner!!
Enjoy!


For the spaghetti corn:



50g corn spaghetti
a little, just enough, grated ginger
2 tsp gomasio or mixed seeds
salt
1 tsp grapeseed oil

fresh basil


For the balls:



50 g oat flour
1/2 beetroot cooked
1 tsp hemp flour
1 tsp gomasio or mixed seeds
salt
1 tsp grapeseed oil

fresh basil

First of all cook the balls. In a blender mix all the ingredients and whisk them till they are well combined. The consistance will be those of a smooth, solid cream. Put a pan on the medium heat and dirty with a bit of grape seeds oil, give with a tsp the ball shape and pour one at the time, cook 1 minute for side till they are crispy on the surface. Set aside.

Boil in a pot the water, cook your spaghetti, meantime grate the ginger, cut the fresh basil, mix in the gomasio, the salt and oil. As soon the pasta is ready drain, mix all the ingredients together,rests on top your balls and give a generous sprinkling of gomasio or mixed seeds on top. Finish with some fresh basil and some drops of oil!
Buon Appetito!!
Enjoy!

Tofu

The tofu is something,  by now, that for those who follows a vegan diet or not represent a good food to eat...and prepare, if you have an attitude in the kitchen. Homemade tofu, mede with organic soy, is a rich source of protein, iron and magnesium. It's versatile and suitable in different preparations sweet and salty. But stop to write more and let's cook our TOFU

What you need for a 540 g Tofu pat is:

• 330 g organic yellow soya
• 2.4 liters of water + 200 g  water for soaking
• 7.00 g of nigari (magnesium chloride)

Soak soy for 8 hours, or overnight by changing the water at least a couple of times. Rinse the soy beans into the blender and blend at maximum speed for about 2 minutes in half of the water. Filter the milk obtained using the appropriate bag and squeeze well, keep the okara in the fridge (the filtered dry residue that can be used for other recipes). Pour the liquid obtained in the pot and add the other 1200 ml of water, in the meantime melt the nigari in 200 ml of water and keep aside.

Now heat the milk, when it starts to boil and to increase in volume pour the water with the nigari into the pot and remove from the heat. Stir slightly, cover the pot with the cloth and let rest for 15-20 minutes, at this point the milk will be completely curdled. With the help of the skimmer, transfer the curd into the tins and allow the whey to drain. At this point the tofu is ready, store it in a jar with a solution of water and salt (8 g of salt for 1 l of water), boil the tofu for a few minutes before consuming it.

Enzjoy!

Vegan lentils balls

• 100 gr cooked lentils
• 1 large peeled raw carrot
• a handful of fresh basil
• 2 Tbsp mixed grounded seeds ( pumpkin, sunflower, flax, sesame ) or gomasio
• a pinch of salt
• 1 1/2 olive oil

Cook the lentils and pour it in a food processor. Peel, rinse and chop the carrot, the basil and add to the lentils. Process less of 1 minute. Put together the mixed seeds, salt, and oil, blend all togheter to obtein a soft dough . If it is too soft you can add 2 Tbsp of oats or buckwheat flour, or hemp flour. More you can roll your ball in the grounded seeds or gomasio. Dirt a pan with the oil and let them cook 1 minute per side. Let cool and serve with a salad or a side of raw zucchini, carrot, rocket salad, basil, and gomasio. You ca eatthem as a snack....one after the other!!!

Beet root and carrot balls

Carrots and beet root, chives and arugula; seasoned with curry powder, ground cinnamon, and ground ginger, salt. These balls are perfect for a snack in the afternoon, for lunch or dinner, with a hummus, or a salad, or a almond cheese.

• 1 medium carrot
• 1/2 big beet root or 1 little
• 4 Tbsp almond flour, or hemp flour
• salt
• 1/2 Tbsp of chives
• 1/2 tsp curry  powder
• 1/2 tsp ground ginger
• 1/2 tsp ground cinnamon
• soy sauce
• a handful of arugula ( rocket salad )
• amaranth flour or corn flour for dusting your veggie balls

Preheat oven 180°C.
Rinse, peel, and grate your veggies with a crescent or in a blender, and mix all the ingredients together. With an icecream scoop give a ball shape, then dusting in the amaranth or corn flour. Place on a sheet of parchment paper. Bake 25' - 30', or until they  start to make some cracks on the surface.
Eat it with a big salad, or a cup of wild rice, or accompained by a oat cream.