June was the month of transformations. Those of fermentation, first of all: tempeh, the fermented soybean cake from Indonesia, and the ancient technique of preserving vegetables by letting time do the work. Then those of words: vegetarian and vegan are still often confused, so I traced their history and meaning. Finally pseudocereals, with quinoa in the spotlight: seeds used in the kitchen like grains but belonging to other botanical families.
The articles are in Italian.
This month's articles
Alla scoperta del tempeh
The origins and spread of tempeh, the fermented soybean cake from Indonesia.
On this site: Braised Tempeh with Shiso, Herbs and Leek Roots, Braised Tempeh with Mushrooms and Apple Carrot Purée.
Vegetariano vs. Vegano
A short history of two often confused words, and what they really mean.
Come conservare le verdure attraverso l'antica tecnica della fermentazione
Fermentation as an ancient technique to preserve vegetables and transform their flavour.
On this site: Fermented Radishes with Umeboshi Vinegar, Fermented Cherry Tomatoes, Fermented Purple Carrots.
Pseudocerali, questi sconosciuti? Alla scoperta della quinoa
What pseudocereals are, with a closer look at quinoa.
On this site: Warm Quinoa Salad with Pumpkin, Biryani Spices and Spinach, Quinoa with Carrots and Wild Fennel, Quinoa Salad with Raw Asparagus and Herb Pesto.
All my articles are on Di Testa e Di Gola.
