Tag Archive for: lactose-free

Mexican dinner: Vegetarian Chili

How about organising a fun Mexican dinner? We have done so and would like to recommend a recipe that is going to be a true success, with intense, spicy flavours suitable for all palates: Vegetarian Chili.

Would you like to accompany the recipe with an aperitif? Try the Guacamole Salsa.

Let’s begin!

Vegetarian Chili

7.41g carbohydrates per 100g

Ingredients

  • 400g tomato sauce
  • 300g yellow pepper
  • 300g red pepper
  • 250g carrots
  • 250g cooked Mexican black beans (about 120g dry soaked in water for at least 12 hours)
  • 200g cooked yellow soy (approx. 100g dry soaked in water for at least 12 hours)
  • 100g water
  • 40g onions
  • 1 piece of chilli pepper
  • paprika, parsley or coriander, extra virgin olive oil, salt

Preparation

  1. Put the beans in water and cook them for the time necessary for them to remain firm. Once cooked, drain them and set them aside. Repeat the same operation with the yellow soy.
  2. Chop the onion fairly finely and sauté it in a slightly high-sided pan with a little oil, adding the garlic clove and a pinch of chilli pepper according to personal preferences for spiciness.
  3. In the meantime, slice the carrots into rounds and dice the pepper, chop the parsley (in Mexico, coriander is used, but its specific flavour is not liked by all), then add all the vegetables and tomato sauce to the stir-fry, then season with salt and paprika.
  4. Let the vegetables cook for about 15 minutes. Finally, incorporate the soy and beans and let everything gain flavour for another 5 minutes before serving.

Chili-vegetariano-senza-glutine-uni-chef-per-gaia

Version with gluten of Vegetarian Chili

The recipe contains only naturally gluten-free ingredients, so no adaptation is necessary for its version with gluten.

/0 Comments/by

Vegan chocolate biscuits

It was a challenge I wanted to try, namely to bake Vegan chocolate biscuits because on one of my trips I tasted a vegan biscuit that really bewitched me. After many trials, I have finally arrived at a version that the whole family loves, but beware that vegan does not mean low-calorie and low-carbohydrate!

So let’s enjoy these biscuits, but in moderation, also because it’s hard to stop once you’ve tasted them! Other biscuits? Try these Coffee flavoured ones.

Vegan chocolate biscuits

62.28g carbohydrates per 100g

Ingredients

  • 100g fine corn flour*
  • 100g fat emulsion (with Zero butter)*
  • 80g dark chocolate*
  • 75g teff flour*
  • 75g sugar
  • 65g Moscovado sugar
  • 60g hazelnuts
  • 40g water
  • 30g bitter cocoa*
  • 7g soy lecithin*
  • 4g baking powder*
  • 1 vanilla pod

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation of Vegan chocolate biscuits

  1. Start by chopping the hazelnuts to a flour-like powder; then chop the dark chocolate; prepare an emulsion with water and soy lecithin.
  2. Whip the plant butter with the sugars and add all the other ingredients until you obtain a firm dough; cover it with cling film and place in the refrigerator about 30 minutes.
  3. When the time has elapsed, take the mixture and form small balls of 40g each; arrange them on a baking tin covered with parchment paper at a distance of 5cm; finally, place in the refrigerator for another 30 minutes.

ricetta-biscotti-vegani-uno-chef-per-gaia

  1. The last step is to bake your chocolate balls in a static oven preheated to 180°C for 15 minutes. You can decorate each ball with 1 hazelnut before baking.

ricetta-biscotti-vegani-uno-chef-per-gaia

  1. Once baked, let the sweets cool and serve.

ricetta-biscotti-vegani-uno-chef-per-gaia

Version with gluten of Vegan chocolate biscuits

The recipe contains only naturally gluten-free ingredients, so no adaptation is necessary for its version with gluten.

/0 Comments/by

From Tuscan tradition, Ribollita

You know, we like to fight the cold at the table with dishes rich in flavour and able to warm even the coldest winter days, and Ribollita is always one of the first choices.

Here is our recommendation today, a great classic coming from the Tuscan gastronomic tradition: Ribollita, an irresistible speciality prepared with simple and wholesome ingredients, as its peasant history dictates.

And Ribollita is so good that it will win over even the most stubborn vegetable detractors, just like the Vegetable mix au gratin.

Ribollita

3.25g carbohydrates per 100g

Ingredients

  • 400g canned cannellini beans*
  • 200g carrots
  • 180g courgettes
  • 150g kale
  • 150g savoy cabbage
  • 150g potato
  • 100g onions
  • 100g leek
  • 70g herbs
  • 300g ripe tomatoes or tomato sauce
  • 1 clove garlic
  • 1 bunch of herbs
  • 1 potato
  • water, extra virgin olive oil and salt as needed
  • bread croutons**

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation of Ribollita

  1. Wash and chop the vegetables. Put a little oil in a large saucepan, add onion and leek (let them sweat), then carrot, potato, courgette, Savoy cabbage, herbs and tomatoes.
  2. Cover with water (about 2 litres) and add salt; prepare a bunch of herbs tied with string and add it to the vegetables; finally, add garlic. Let it cook for a long time, add the beans and continue cooking.
  3. When the vegetables are perfectly cooked, set 1/3 of the vegetables aside and blend the rest.

ricetta-ribollita-uno-chef-per-gaia

  1. Serve the soup with slices of stale bread and a drizzle of extra virgin olive oil.

ricetta-ribollita-uno-chef-per-gaia

Version with gluten of Ribollita

The recipe contains only naturally gluten-free ingredients, while you may have to replace the gluten free bread croutons with standard ones.

/0 Comments/by

Amazing vegetables: Ratatouille

The world-famous Disney cartoon Ratatouille has not only made famous the little mouse protagonist of the story, but also the traditional French dish around which Rémy’s adventures revolve: Ratatouille.

To us Italians, such a high-sounding name makes one think of a super-fine dish, perhaps rich in preparations and sauces, typical of transalpine cuisine. Instead, Ratatouille is a very simple recipe whose goodness lies in the balance of vegetables between them and the very few other ingredients present. In short, Remy was right to be surprised by such an unusual order for the famous restaurant whose kitchen he headed!

Such a simple and tasty preparation is perfect for our table, perhaps to be served with Turkey meatballs with Porcini mushrooms.

 

Ratatouille

6.15g carbohydrates per 100g

Ingredients

  • 600g aubergine
  • 450g courgettes
  • 400g cherry tomatoes
  • 350g yellow and red pepper
  • 120g onions
  • 1 bay leaf
  • 1 clove garlic
  • extra virgin olive oil, salt

Preparation

  1. Cut the aubergines into cubes and place them in a colander, sprinkling them with salt so that their bitter liquid drains out. Meanwhile, cut the courgettes into rounds, the peppers into pieces, the onion into slices and the cherry tomatoes into halves.

Ricetta-Ratatouille-Blog-Uno-Chef-Per-Gaia

  1. In a wok, or a large non-stick frying pan, cook first the courgettes and peppers separately in a few tablespoons of oil, then finish off with the onion and cherry tomatoes; then add all the vegetables and sauté with a bay leaf and a clove of garlic.
  2. Adjust salt and pepper.

Ricetta-Ratatouille-Blog-Uno-Chef-Per-Gaia

Version with gluten of Ratatouille

The recipe contains only naturally gluten-free ingredients, so no adaptation is necessary for its version with gluten.

/0 Comments/by

Venere rice pasta salad with vegetables

What could be better in summer than a nice, fresh Venere rice pasta salad with vegetables?

In our opinion, it is the ideal dish for the summer months, perfect for satiating hunger after returning from the beach, but also for an evening out with friends. It can be prepared in advance, in large quantities, and stored to have a great, healthy meal ready immediately.

Let’s prepare this vegetarian recipe then!

Would you like another idea for a summer salad? Try this Swordfish salad or Tomatoes with anchovy flavoured croutons.

Here’s how to prepare it!

Venere rice pasta salad with vegetables

24.65g carbohydrates per 100g

Ingredients

  • 400g Venere rice pasta Amaranto**
  • 300g white mushrooms
  • 250g courgettes
  • 100g yellow pepper
  • 100g red pepper
  • 100g carrots
  • 2 cloves of garlic
  • extra virgin olive oil, salt and pepper to taste

** Ingredients specific for celiacs

Preparation of Venere rice pasta salad

  1. Clean and slice the mushrooms and sauté them in a non-stick pan with oil and a clove of garlic.
    Next, julienne cut the courgettes and carrots and dice the pepper.
  2. Put a little oil in the wok and cook the vegetables with a clove of garlic, seasoning with salt. When the vegetables are soft, let them cool down.

Insalata-di-past-di-riso-venere-alle-verdure-blog-uno-chef-per-gaia

  1. Cook the pasta in plenty of salted water; leave it slightly al dente, drain and cool under running water.
    In a large bowl, mix the pasta with the vegetables and mushrooms; if necessary, season with salt and, if desired, add a few basil leaves.

Insalata-di-past-di-riso-venere-alle-verdure-blog-uno-chef-per-gaia

Version with gluten of Venere rice pasta salad with vegetables

The recipe contains only naturally gluten-free ingredients, so no adaptation is necessary for its version with gluten.

/0 Comments/by

Octopus and chickpea salad with balsamic vinegar

Were we looking forward to summer? Well, with it also the dreaded heat has arrived! And to combat it, we recommend a simple, fresh and very tasty dish, a great classic to which we have added our personal touch: Octopus and chickpea salad with balsamic vinegar, a perfect mix of fish, vegetables, pulses and lightness.

If you love salads, try this Legumotti salad with caramelised Tropea onion.

Here’s what you need to prepare it!

Octopus and chickpea salad with balsamic vinegar

6.71g carbohydrates per 100g

Ingredients

  • 1kg fresh octopus, gutted (500g cooked)
  • 230g cooked chickpeas (I used canned chickpeas*)
  • 200g ripe tomatoes
  • 1 celery stalk
  • 2 small carrots
  • 1 bunch of parsley
  • 1 onion
  • 1 clove garlic
  • extra virgin olive oil, salt, Balsamic Vinegar of Modena, parsley

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Place the octopus in a slightly high-sided pan, add water so that it is more than half covered, then top with a celery stalk, carrots, parsley, onion and garlic; cover and simmer for 45 minutes.

Insalata-di-polpo-e-ceci-al-balsamico-blog-uno-chef-per-gaia

  1. Once it is ready, drain it and let it cool. Remove most of the skin, cut it into pieces and then add the chickpeas and chopped tomatoes.
  2. Season to taste with a pinch of salt, extra virgin olive oil and Balsamic Vinegar of Modena. We added the parsley only as a garnishing, but you can also put a sprinkling of it in the salad dressing.

Insalata-di-polpo-e-ceci-al-balsamico-blog-uno-chef-per-gaia

Version with gluten of Octopus and chickpea salad with balsamic vinegar

The recipe contains only naturally gluten-free ingredients, so no adaptation is necessary for its version with gluten.

/0 Comments/by

Soup of pulses and vegetables

What could be better than warming up with a tasty soup? Creamy, thick and full of good, wholesome ingredients, these are the characteristics of the recipe we recommend today: a delicious Soup of pulses and vegetables.

All the flavour and properties of natural, healthy foods that will make this first course extremely enjoyable in the colder months. And remember that pulses and vegetables are the best ingredients to prepare recipes for people with diabetes and celiac disease since they are both gluten-free and low or no-sugar.

Here is how to prepare it!

Soup of pulses and vegetables

9.42g carbohydrates per 100g

Ingredients

  • 1250g water
  • 300g dry mixed pulses (beans, chickpeas and broad beans)
  • 250g seasonal vegetables
  • 200g tomato sauce
  • salt and oil

Preparation

  1. Soak all the dried pulses in water for about 12 hours so that they soften.
  2. Once they are ready and rinsed, put them in a pot with water and cook them for about 40 minutes on low heat.
  3. Skim off the brown foam released by the pulses, add all the chopped vegetables and tomato sauce. Season with salt and leave to cook for another hour.

Zuppa di legumi e verdure_uno chef per gaia

  1. To obtain a creamy mixture, blend some of the vegetables with an immersion blender.
  2. Finally, serve the soup with a drizzle of extra virgin olive oil.

Zuppa_di_legumi_e_verdure_Uno_chef_per_Gaia

Version with gluten of Soup of pulses and vegetables

The recipe contains only naturally gluten-free ingredients, so no adaptation is necessary for its version with gluten.

/0 Comments/by

Delicious chickpea hummus

Chickpea hummus is a preparation of Middle Eastern origin, spicy and creamy, but also perfect to accompany meat, fish or simply to enrich a Bruschetta.

You can also use it for tasty canapés to be topped with sweet-and-sour vegetables, but also with fish and meat. Try it with the great Emilia Romagna classics, i.e. with deli-meats and some drops of Tradizional Balsamic Vinegar. During the summer, use it as a dip for fresh vegetables: well, truly a recipes for thousands of ideas.

Here’s how to prepare it in a few minutes. 

Chickpea hummus

7.25g carbohydrates per 100g

Ingredients

  • 200g cooked or canned chickpeas
  • 100g water
  • 30g extra virgin olive oil
  • 20g fresh spring onion
  • 20g lemon juice
  • 15g tahina (sesame seed cream)*
  • 15g capers
  • salt and pepper

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Fry the spring onion in a pan with a little extra virgin olive oil and water.
  2. Once cooked, place it in a blender with the other ingredients and blend until smooth and even.
  3. Try serving it as a dip or topping for croutons and Bruschetta.

hummus-di-ceci

Version with gluten of Chickpea hummus

The recipe is naturally gluten-free, so no adaptation is necessary for its version with gluten.

 

 

/0 Comments/by