ITALIAN VERSION I was particularly inspired by the beautiful warm and sunny colours of the fantastic seasonal vegetables which reflect the heat and light of this scorching Mediterranean summer to make this tasty dish! I added a mix of rice, red lentils and spelt for the base which you can make yourself or may even…
Zucchini noodles with confit tomatoes and almond flakes
Zucchini – or courgettes – are a really versatile vegetable plus they are so healthy and full of vitamin A, C and carotenoids which have so many protective health benefits. Tomatoes are also in season and this ‘date’ size variety gives a perfect ‘Italian’ touch. To make the no-carb ‘noodles’ you will need a ‘spiralizer’,…
Cream of lentil soup with broccoli and broken pasta
ITALIAN VERSION Lentils are probably my favorite pulses. In Italy they are traditionally eaten on New Year’s Eve as a way of wishing prosperity for the year ahead. But they also an excellent source of protein, carbohydrates, phosphorous, iron and group B vitamins and go down well any time of the year. Lentils also very versatile…
Fennel and apple ‘detox’ risotto
Fennel is one of my favourite winter vegetables which is readily available here in Italy. It’s delicious even raw and has many beneficial properties such as helping your digestion. Fennel is also great for ‘detoxing’ after the excesses of the festive season! This risotto recipe is quick and easy and has such a delicate flavour, typical of…
Mediterranean porridge
Porridge – a mixture of oat flakes and milk usually eaten for breakfast – is not a part of Italian tradition, but I’ve adapted this British recipe and given it a Mediteranean touch by adding the zest of a lemon, or an orange, which are delicious at this time of year. It’s so easy to make…
Broad bean purée with chicory
VERSIONE ITALIANA Broad beans, or fava beans (vicia faba), are a great source of dietary fiber and protein as well as being low in saturated fat, cholesterol and sodium. This white broad bean purée recipe is typical of the Puglia or Apulia region (the heel!) of Italy and is usually served with boiled chicory although goes…
Vegan panettone
Panettone is so much a part of the Italian Christmas tradition. It is usually either bought from bakers or stores, but very rarely homemade. A vegan dairy-free panettone was always quite hard to find (and usually very expensive) so I decided to make my own three years ago and have modified and adapted the recipe since…
Pumpkin, spinach and yogurt loaf
I love this delicious and nourishing ‘loaf’ which is so easy to make, and even better if you have some fresh pumpkin squash. Also makes for a great presentation on any autumn or winter table, at lunch or dinner. Preparation: 30 mins Cooking time: 40 mins INGREDIENTS (serves 4/6 people) 200 g fresh or frozen…
Vegan Glory 