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Today we want to try a speciality of Asian cuisine, a light but tasty dish that combines rice with vegetables, fish and spices.
In short, an irresistible one-course meal: Cantonese rice.

If you like oriental flavours, how about a curry preparation? We love Couscous with prawn and courgette curry!

Here’s the shopping list!

Cantonese Rice

20.48g carbohydrates per 100g

Ingredients

  • 300g long-grain rice
  • 150g shelled prawns
  • 150g yellow pepper
  • 150g red pepper
  • 100g peas
  • 50g spring onion
  • 50g soy sprouts
  • 2 eggs
  • 1 piece of fresh ginger
  • 2 tablespoons of soy sauce
  • extra virgin olive oil

Preparation

  1. Cook the rice in plenty of salted water, drain and set aside.
  2. Chop the spring onions and sauté them in the wok with a few tablespoons of oil together with the diced pepper and soy sprouts.

riso-alla-cantonese-uno-chef-per-gaia-ph-chiara-marando

  1. Add the peas and chopped ginger after 5 minutes. Let the vegetables cook for about 10 minutes, then add the shrimps and let them warm up well. Remove the mixture from the wok and keep it warm.

riso-alla-cantonese-uno-chef-per-gaia-ph-chiara-marando

  1. Whisk two eggs in a bowl, put 2 tablespoons of oil in a hot wok and add the eggs by scrambling them with two chopsticks (the kind used in Chinese restaurants).

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  1. Once the egg is finally done, add it to the rice and vegetables, top with 2 tablespoons of soy sauce and serve piping hot.

riso-alla-cantonese-uno-chef-per-gaia-ph-chiara-marando

Version with gluten of Cantonese rice

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

 

Aperitif is more and more an Italian ritual, a way to enjoy some food with a good drink with family and friends. So, even early in the week, we may be thinking about the Friday night aperitif and, this time, we have decided it will be homemade.
So we share with you a recipe for an appetising salsa to enjoy with crispy nachos: Guacamole Salsa. You can also accompany it with Teff crackers.

Do you like the idea? We are already anticipating it.

Guacamole Salsa

1.86g carbohydrates per 100g

Ingredients

  • 200g avocado (the pulp of 1 avocado)
  • 30g lime or lemon juice
  • 10g onion or spring onion
  • 3g salt
  • 2g coriander or parsley
  • 1-2 g finely chopped garlic
  • pepper, chilli and chopped tomato to taste

Preparation of Guacamole Salsa

  1. Place the avocado pulp in a blender, add the lime or lemon juice and blend well. Then add all the other ingredients chopped very finely.
  2. Season with salt, pepper and chilli and, if you want, add a chopped tomato.
    Serve the guacamole salsa with nachos or use it to stuff tortillas together with tasty Chilli con carne.

salsa-guacamole-senza-glutine-uno-chef-per-gaia-ph-chiara-marando

Version with gluten of Guacamola Salsa

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

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.

You know those evenings when you want to eat something really juicy to treat yourself after the long working day or week?
So, with this in mind, on an afternoon when appetite was king, we decided to prepare Gulash. This is a fantastic way to travel and discover the traditions from other countries, remember.

Are you already anticipating the flavour? We are!

So here’s the recipe!

Gulash

5.8g carbohydrates per 100g

Ingredients

  • 1 kg beef shoulder
  • 400g onions
  • 250g yellow pepper (about 1 trimmed pepper)
  • 250g red pepper (about 1 trimmed pepper)
  • 150g carrots
  • 50g sweet paprika
  • stock, salt, extra virgin olive oil, chilli pepper

Preparation

  1. Cut the onion and put it in a pan with a little extra virgin olive oil, letting it soften slowly for about 20 minutes. Add the chopped beef and let it cook for about 15 minutes.
  2. Add paprika, stir and cook for 1 hour.
  3. Add the chopped pepper and carrot, season with salt, moisten with a little stock and cook for another 40 minutes.
  4. Finally, adjust the flavour with a pinch of chilli pepper to taste and serve with boiled potatoes or polenta.

 

Gulash

Version with gluten of Gulash

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

Soy and pumpkin patties are a nice appetiser, a tasty dish that is hard to give up, a dish that comes when hunger starts to set in and prepares for the upcoming meal. That’s why it must certainly be appetising but, at the same time, balanced so as not to weigh you down and allow you to fully enjoy the following courses.

Soy and pumpkin patties fulfil all these characteristics: they are light, healthy and tasty. And to continue having fun with patties and meatballs, dive into the Patties and meatballs section: you will find a solution to make young and old happy.

And if you are looking for a salad to go with these patties, try this Dominican salad or just prepare a mixed green and tomato salad.

Ready to start cooking?

Soy and pumpkin patties

12.20g carbohydrates per 100g

Ingredients

  • 300g pumpkin cooked in the oven
  • 150g boiled yellow soy
  • 50g breadcrumbs**
  • 30g leek
  • parsley, extra virgin olive oil, salt, pepper and nutmeg

**Ingredients specific for celiacs

Preparation

  1. Slice the leek thinly and put it in a pan with a little oil, brown it and add soy and pumpkin.
  2. Season with herbs and spices, add salt and blend in a food processor until creamy.
  3. Form into patties (we had about 14) and roll them in breadcrumbs. Brown in a non-stick frying pan with a little oil, then serve with fresh vegetables.

Polpettine-di-soia-e-zucca-senza-glutine-uno-chef-per-gaia

Version with gluten of Soy and pumpkin patties

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

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.

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  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.

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.

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  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.

Today we have come up with a dish that can become a light main course or a perfect side dish to enrich a meal. Simple, genuine, tasty and ideal for any palate: one ingredient and herbs and you’re done, Mint flavoured beans.

Here’s how to prepare them for a fresh, healthy, naturally gluten-free and diabetes-friendly dish, perhaps accompanied by seasonal vegetables. I chose Borlotti beans that are very common in northern Italy, but feel free to pick your favourite beans for this salad.

And if you want an idea for another fresh and tasty salad, try this irresistible Swordfish salad.

Mint flavoured beans

18.56g carbohydrates per 100g

Ingredients

  • 160g dried borlotti or white beans (soaked for 12 hours)
  • 1 celery stalk
  • 1 clove garlic
  • extra virgin olive oil, mint, salt and black or pink pepper

Preparation

  1. Boil the beans in water with celery and garlic; once cooked, remove the latter and drain the beans.
  2. Let the beans cool and season them with fresh mint leaves, a good extra virgin olive oil, vinegar, salt and pepper: it is a very simple dish, but really rich in flavour and aroma.

fagioli alla menta

Version with gluten of Mint flavoured beans

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

As the cold weather arrives, the best thing to do is to pamper yourself with food that will warm even the coldest of days, providing the right amount of nutrients without forgetting taste, and for this there is nothing better than a steaming Lentil soup.

Well, the season of soups, the main dish for winter evenings, has begun again. The protagonists of our recipe are pulses and, more precisely, lentils. If you like lentils, discover Rascino lentils and how to cook them to prepare a Pulse pasta with Rascino lentils.

So, ready to prepare it?

Lentil Soup

12.26g carbohydrates per 100g soup without pasta

Ingredients

  • 200 g lentils
  • 100g carrots
  • 90g onions
  • 50g celery
  • gluten-free Ditalini rigati pasta** (optional)
  • water, parsley, extra virgin olive oil, salt and pepper

**Ingredients specific for celiacs

Preparation

  1. Cover the lentils with water in a large saucepan, add the carrot, celery, a small bunch of parsley and the onion in large pieces and cook without salt.

zuppa-di-lenticchie-uno-chef-per-gaia

  1. Once the lentils are ready, drain them but keep the cooking water and remove the parsley.
    Put the carrot, celery and onion (if you do not like onion, you can remove it) and possibly some of the lentils in a food processor with a few tablespoons of cooking water and blend to form a cream.
  2. At this point, you can decide whether to complete the soup with or without pasta. In case you decide to prepare it with pasta, cook some Ditalini rigati in the cooking water of the lentils and, only at the end of cooking, pour the cooked lentils and the vegetable cream in the pan with pasta. If, on the other hand, you do not want to use pasta, assemble the soup by mixing the cooked lentils with the vegetable cream and the amount of cooking water necessary to reach the desired density.
  3. Then serve the soup hot with a drizzle of extra virgin olive oil.

zuppa-di-lenticchie-uno-chef-per-gaia

Version with gluten of Lentil soup

The recipe contains only naturally gluten-free ingredients, so no adaptation is necessary for its version with gluten. If you add pasta, replace gluten-free pasta with standard pasta.

 

Today the topic is leavened products and, more specifically, gluten-free Vegetable buns, so a tasty bread that can also be enjoyed on its own, because it is extremely tasty and pleasant.

The only downside: one bite leads to another!

Ready to get your hands in the dough to prepare some soft and fragrant Vegetable buns?
Let’s get started!

Vegetable buns

54.57g carbohydrates per 100g

Ingredients

  • 1 kg flour mix for bread and pizza, brand Molino Dallagiovanna**
  • 700g water
  • 175g mixed vegetables already sautéed (courgette, carrot, spring onion, pepper)
  • 25g chia seeds (soaked in 60 g water)
  • 12g brewer’s yeast
  • 10g salt
  • oil for brushing the surface, salt for vegetables, rice flour for dusting*

** Ingredients specific for celiacs

Preparation

  1. In a non-stick pan, cook a mixture of vegetables cut into strips or chunks, adding a drizzle of extra virgin olive oil and a pinch of salt. Brown.
  2. In a planetary mixer or bowl, mix all the ingredients for the bread, add the cooked vegetables and continue kneading to obtain an even mixture. Dust a cutting board with rice flour and put the dough on it; let it rest, i.e. pre-rise, for about 15-20 minutes.
  3. With the help of a metal scraper, form rectangular pieces of dough, place them on baking tins covered with parchment paper and let them rise for about 2 hours.
  4. When the rolls are nice and puffy and have doubled in volume, brush them with oil and bake them in a static oven preheated to 200°C for about 30 minutes.

panini-alle-verdure-senza-glutine-uno-chef-per-gaia

Version with gluten of Vegetable buns

Replace the gluten-free Molino Dallagiovanna flour with an equal amount of wheat flour and mix with 500g water.