Tag Archive for: vegetariana

Soy and pumpkin patties

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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.

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Pumpkin flans with sharp Gorgonzola cheese

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Valentine’s Day is approaching and we want to give you some tips to get to the lovers’ night with a perfect menu to make the dinner not only romantic, but very tasty and inviting, so this is our suggestion: Pumpkin flans with sharp Gorgonzola cheese.

We like them both as an appetiser and as a main course depending on what we decide to prepare for the rest of the dinner, and then don’t forget dessert! Have you already decided which one to cook? Well, you will be spoilt for choice, but if you want an original idea, try Chocolate sweets with candied violets.

So choose your menu, roll up your sleeves and look forward to the joy you will give your loved ones.

Pumpkin flans with sharp Gorgonzola cheese

11.44g carbohydrates per 100g

Ingredients for 6 flans

  • 500g pumpkin pieces
  • 200g Marsala or Port wine
  • 100g sharp Gorgonzola
  • 2 eggs
  • 50g milk
  • 50g fresh cream
  • 30g Parmigiano Reggiano cheese, grated
  • 30g butter
  • 30g brown sugar
  • 10g potato starch*
  • salt and pepper

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

Preparation

  1. Bake the pumpkin in pieces in the oven at 200°C for 20 minutes. In a saucepan, place the butter and flavour the pumpkin, add salt and pepper, then transfer to a food processor and blend. Add the egg yolks one at a time and the egg whites beaten until stiff.
  2. In a small saucepan, melt the Gorgonzola cheese with Parmesan, milk and cream; add a teaspoon of starch to thicken slightly. Pour a thin layer of pumpkin cream into 6 silicone crème caramel moulds, cover with the Gorgonzola cream and top with the remaining pumpkin mixture.

flan-di-zucca-al-gorgonzola-piccante-uno-chef-per-gaia

  1. Cook bain-marie in a static oven preheated to 200°C for 15-20 minutes.
  2. In a thick-bottomed saucepan, reduce the Marsala wine with the sugar and serve the sauce on top of the already plated flans.

flan-di-zucca-al-gorgonzola-piccante-uno-chef-per-gaia

Version with gluten of Pumpkin flans with sharp gorgonzola cheese

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

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Perfect for children: Cauliflower patties

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How to get children to eat vegetables? Simple, try using them as the main ingredient to prepare tasty Cauliflower patties. Because we know that patties are always very popular with children, so they won’t be able to say no to this vegetarian version.

The only challenge is to handle these patties gently because they are softer than their meat-based sisters, which you can still use to hide other vegetables, as is the case with my Spinach meatballs.

Cauliflower patties

7.79g carbohydrates per 100g

Ingredients

  • 400g cauliflower
  • 60g Pecorino cheese, grated
  • 40g breadcrumbs**
  • 30g capers
  • 30g extra virgin olive oil
  • 20g parsley
  • 1 egg
  • 1 clove of garlic
  • salt, pepper and olive oil

**Ingredients specific for celiacs

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

Preparation

  1. Boil the cauliflower in salted water until soft. Drain and sauté it in a pan with extra virgin olive oil and garlic. Let it cool, then remove the garlic and blend the cauliflower in a food processor with capers and parsley. Add egg, Pecorino and Parmesan cheese to obtain a rather firm mixture.

polpette-di-cavolfiore-senza-glutine-uno-chef-per-gaia

  1. Put a few tablespoons of oil in a non-stick frying pan, form patties, roll them in breadcrumbs and brown them on both sides.

polpette-di-cavolfiore-senza-glutine-uno-chef-per-gaia

They are excellent served both hot and cold.

polpette-di-cavolfiore-senza-glutine-uno-chef-per-gaia

Version with gluten of Cauliflower patties

Replace the gluten-free breadcrumbs with standard breadcrumbs.

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Three-colour flan: all the taste of vegetables

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Vegetables are the biggest challenge for us as parents: preparing them in a tasty and appetising way to win children over is not always easy. The Three-colour flan can be a winning idea as it contains some of children’s favourite vegetable ingredients, namely potatoes, pumpkin and carrots.

Given the richness of potatoes and pumpkin in carbohydrates, as well as the presence of cheese and egg, the Three-colour flan can be eaten as a one-course meal, quenching even the most insatiable appetites.

Furthermore, you can also use this wonderful dish as a side dish or, why not, a main course to propose during a dinner with friends with vegetarian preferences, perhaps combined with a Ratatouille.

Three-colour flan

9.54g carbohydrates per 100g

Ingredients

  • 800g potatoes
  • 700g courgettes
  • 400g pumpkin
  • 300g carrots
  • 100g Parmigiano Reggiano cheese, grated
  • 25g butter
  • 10g breadcrumbs**
  • 1 egg
  • to taste salt, pepper, oil

**Ingredients specific for celiacs

Preparation

  1. Boil the potatoes and mash them in a potato masher, then season with a knob of butter, half of the Parmesan cheese and egg. Boil the carrots and mash them too. Steam the pumpkin and thinly sliced courgettes with a little oil and salt. Once the pumpkin is cooked, repeat the operation with a potato masher, add the carrots, a little Parmesan cheese, salt to taste, and complete the mixture with some mashed potatoes.
  2. Form a layer of courgettes on the bottom of an oven-proof dish and sprinkle with the remaining Parmesan cheese. Cover everything with the pumpkin mixture, press well and top with a layer of mashed potatoes.
  3. Dust the surface with a little breadcrumbs, put a few tufts of butter on top and bake au gratin in the oven at 200°C for about 20 minutes, until a nice crust has formed. Serve the flan warm or lukewarm.
Tortino-ai-tre-colori-senza-glutine-uno-chef-per-gaia

Three-colour flan

 

Version with gluten of Three-colour flan

Just replace the gluten-free breadcrumbs with standard ones.

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Broccoli and cauliflower velouté

The New Year has arrived and with it the cold that has brought us to enjoy the warmth of home these days, perhaps snuggled up on the sofa in front of a good film. And you know that for us cold temperatures equate to tasty, wholesome soups, to be enjoyed perhaps accompanied by croutons and a good glass of wine, just like the Broccoli and cauliflower velouté.

Today, we recommend a recipe that is light, easy to prepare and perfect for delighting children and adults alike with healthy seasonal vegetables.

If you like soups, you can also try my Pulse and vegetable soup.

Here’s what you need to prepare it!

Broccoli and cauliflower velouté

4.41g carbohydrates per 100g

Ingredients

  • 400g cauliflower
  • 400g broccoli
  • 400g potatoes
  • 200g onions
  • 1.2 litres of water
  • extra virgin olive oil and salt as needed

Preparation

  1. Put the sliced onion in a pan with oil, add the broccoli and cauliflower florets, the diced potatoes and finally cover with water.
  2. Bring to the boil and cook for 40 minutes until the vegetables have become soft. Blend everything, adjust salt and serve with a drizzle of extra virgin olive oil and possibly some croutons.
  3. Simple, isn’t it? 🙂

vellutata-di-broccoli-e-cavolfiore-uno-chef-per-gaia

Version with gluten of Broccoli and cauliflower velouté

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

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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.

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Francesca’s recipes: Coffee biscuits

Today, Francesca Morandin gives us an idea to brighten up our day with a mouth-watering recipe that is perfect for sweetening certain moments of the day, such as breakfast, afternoon tea or coffee and, why not, even a tasty after-dinner drink: Coffee biscuits.

To enrich your table with more sweet temptations, try one of my favourite biscuits: gluten free Canestrelli.

Coffee biscuits

51.28g carbohydrates per 100g

Ingredients

  • 250g buckwheat flour mix, brand Petra 5**
  • 120g butter
  • 100g sugar
  • 50g hazelnut flour* (or hazelnuts to be blended into flour)
  • 40g milk chocolate with no added sugar*
  • 10g sprouted buckwheat flour* (optional)
  • 10g ground coffee
  • 1 cup of espresso coffee
  • 1 egg yolk
  • a pinch of salt

**Ingredients specific for celiacs

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

Preparation

  1. In a planetary mixer, whip the butter left at room temperature with the sugar. When the mixture is well whipped, add the ground coffee, egg yolk and espresso; mix everything together and only at the end add the buckwheat, hazelnut flour and sprouted buckwheat flour. Mix well and place in the refrigerator for a few hours.
  2. Roll out the shortcrust pastry between two sheets of baking paper and cut the biscuits into the desired shape or, as in this case, form a ball and place it in a paper cup.
  3. Bake in a static oven preheated to 175°C for 20 minutes.
    Meanwhile, melt the milk chocolate in a bain-marie, or in the microwave, and decorate just the tip of the biscuits.

biscottini-al-caffe-senza-glutine-uno-chef-per-gaia

Version with gluten of Coffee biscuits

Replace the Petra 5 flour with 280g cake wheat flour.

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The simple freshness of Mint flavoured beans

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.

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Cold weather? Go for a Lentil soup

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.

 

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Quinoa pies with avocado

Today’s recipe is vegetarian and very, very tasty: Quinoa pies with avocado, a dish I tasted, in a more American version, on one of my overseas business trips and wanted to adapt it to a more ‘Italian’ taste.

Simple, healthy ingredients for a dish that is perfect as an appetiser, focusing on lightness without sacrificing taste. If you like quinoa, try also Quinoa surprises.

Get ready!

Quinoa pies with avocado

carbohydrates 14.84g per 100g without mozzarella and mustard chutney

 Ingredients

  • 95g avocado pulp (approx. ½ avocado)
  • 75g quinoa
  • 50g spring onion
  • 1 mint leaf
  • 1 sprig of parsley
  • extra virgin olive oil, salt, pepper, buffalo mozzarella, apricot mustard chutney*, valerian

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

Preparation

  1. Cook the quinoa for about 15 minutes in lightly salted water (usually twice its weight), then leave to cool.
  2. Meanwhile, in a non-stick pan, soften the finely chopped spring onion on low heat. In a bowl, mash the avocado pulp with a fork and add chopped mint and parsley. Season the cooked quinoa with the avocado cream, add the cooked spring onion and, finally, season with salt and pepper.
  3. Using a pastry cutter, form a disc of quinoa directly on the serving dish; accompany the flan with sliced buffalo mozzarella, a pinch of apricot mustard chutney and a few valerian leaves as decoration.

tortini-di-quinoa-allavocado-uno-chef-per-gaia

Version with gluten of Quinoa pies with avocado

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

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