In April the garden came back. I wrote about beans, a humble food rich in history, with ideas for eating them more often. I traced the history of pancakes, from griddle batters to a version with buckwheat, oats and soy milk. Then raw cooking, its origins in nineteenth-century food reformers and vegan raw food. And asparagus, the star of spring vegetables, to be cooked in a lighter and more curious way.
The articles are in Italian.
This month's articles
Ripensando i fagioli. Idee per mangiarne di più e meglio.
Beans, a humble food rich in history, and ideas for eating them more often.
On this site: Zolfini Bean Soup from Tuscany, Aubergine, Bean and Porcini Veggie Burgers.
Pancakes: il simbolo della colazione anglosassone
The history of griddle batters and a recipe with buckwheat, oats and soy milk.
On this site: Fluffy Vegan Pancakes.
Excursus sulla cucina raw. Con un piccolo approfondimento sul crudismo vegano.
The origins of raw cooking, from nineteenth-century food reformers to today.
On this site: Raw Vegan Chocolate Avocado Cake, Raw Courgette Lasagna with Red Pesto.
L'orto a primavera: come interpretare gli asparagi in chiave plant based
Spring vegetables, with asparagus as the star.
On this site: Fregola with Green Asparagus and Mint, Quinoa Salad with Raw Asparagus and Herb Pesto, Vegan Barley Risotto with Romanesco, Asparagus, Mint and Orange.
All my articles are on Di Testa e Di Gola.
