January, after the holidays, started again with spoon desserts, beautiful and delicious even with plant-based ingredients only. I wrote about the grass pea, an ancient pulse of central Italy grown for over eight thousand years and long forgotten. I gathered films, books and authors to find your way in vegan thought. And I wrote about the basics of Indian plant-based cooking, starting from my first trip to India in 2008: a tradition where pulses, spices and vegetables have always been the stars.
The articles are in Italian.
This month's articles
Dolci al cucchiaio: la pasticceria vegetale a portata di tutti
Ideas for beautiful, delicious spoon desserts made only with plant-based ingredients.
On this site: Rice Pudding with Turmeric, Ginger and Rose Petal Jam, Raw Vegan Chocolate Avocado Cake.
La cicerchia: un legume a lungo dimenticato
The grass pea, an ancient pulse of central Italy grown for over eight thousand years, and how to cook it.
On this site: Millet Bowl with Grass Pea Hummus, Cherry Tomatoes and Lavender.
Leggere il veganismo: testi e autori per orientarsi
Films, books and authors to find your way in vegan thought.
Vegano indiano. Alle basi di un'esperienza culinaria vegetale d'eccezione.
The basics of Indian plant-based cooking, starting from my first trip to India in 2008.
On this site: My Dhal: Spiced Red Lentils with Local Ingredients, Aloo Gobi: Spiced Potatoes and Cauliflower, Tandoori Masala Cabbage with Basmati Rice and Apple Raita.
All my articles are on Di Testa e Di Gola.
