What I talk about
- What struck me about the Cucina Vegana Sostenibile Instagram group, which I joined along the way, is its simplicity: care for ingredients, for how we cook and for the seasons, suggested almost in a whisper rather than shown off.
- In recent years I have taken social media more lightly: I put authentic content ahead of visibility.
- What matters are real recipes that other people can cook in their own kitchens: cooking as a show is quickly forgotten, an authentic profile lasts.
- A summer tip: I add a few spoonfuls of beans or chickpeas (borlotti, cannellini, chickpeas) to basil, sage or carrot pesto.
- With a pesto like that on pasta, rice, farro or barley, I get a complete first course in a few steps, with vegetables, grains and pulses: an easy way into pulses for people who do not cook vegan.
Sources
- The original video on the Veggie Channel YouTube channel.
