Lasagna with courgettes, pesto and macadamia nut cream
A light lasagna that doesn’t require to be cooked and that is made with seasonal vegetables. A perfect delicacy for every kind of taste.
Nettle dumplings with saffron sauce
In the spring there are many edible wild plants. Here is a recipe that will lead you to travel out of town in search of a precious ingredient: nettle. With which you can prepare scrumptious dumplings.
Mejadra
Ingredients 250 g of green or brown lentils 200 g of basmati rice 4 medium-sized onions 3 spoonful of flour 2 teaspoonful of cumin 1/2 spoonful of coriander seeds half a teaspoonful of powdered turmeric 1 teaspoonful of grinded Jamaican pepper 1 teaspoonful of powdered cinnamon 1 teaspoonful of sugar 250 ml of sunflower
Vegetarian cabbage rolls
Ingredients for 12 rolls 6 cabbage leaves 200 g of mixed dried fruit 150 g of quinoa Salt, pepper, and oil Preparation Wash the cabbage leaves and clean them removing the midrib. Blanch them in boiling water for 3 minutes. Drain the leaves and put them in a bowl with water and ice in order
Rolls with chickpea salad
Ingredients 250 g of drid chickpeas 2 stalks of celery 1 red onion 15 g of capers in salt Half a spoonful of minced coriander 90 g of vegetable mayonnaise 1 spoonful of mustard 10 soft rolls 1 bunch of arugula 10 gherkins Salt and pepper to taste Preparation Let the chickpeas
Cupcake lasagna with artichokes
Ingredients for 12 cupcakes For the fillo dough: 200 g of flour 2 eggs a little salt For the stuffing: 1 litre of béchamel (prepared with milk, flour and oil) 6 spoonful of grated Parmesan cheese 500 g of spinach 400 g of champignon mushroom 4 artichokes parsley 1 clove of garlic
LifeGate launches recipes’ sustainability index
Thanks to I Feel Food, the project on sustainable eating, and the knowhow of Zero Impact®, LifeGate developed a sustainability indicator that classifies each recipe depending on its environmental impact. Sustainability level can be easily identified thanks to the presence of small planet-shaped symbols (from 0 to 5): the more planets the recipe receives
Lentil and turmeric quiche
Ingredients 1 sheet of round-shaped fillo dough 150 g of lentils 1 carrot 1 leek 1 onion 120 ml of crème fraîche 2 spoonful of rice milk 1 teaspoonful of powdered turmeric extra virgin olive oil salt pepper Preparation Soak the dry lentils overnight. Drain the following the day. Cook the lentils in
Artichoke tapenade
Ingredients 4 artichokes 1 Tropea red onion 100 g of pitted Taggiasche olives 3 spoonful of Aeolian salted capers 1 bunch of parsley 2 fillets of anchovy in oil the juice of half a lemon minced dry chili pepper extra virgin olive oil whole herb sea salt Preparation Soak the capers in lukewarm
Three scrumptious purées without potatoes
Sedano rapa e salvia Ingredienti 2 teste di sedano rapa 1 tazza scarsa di latte parzialmente scremato una manciata di foglie di salvia fresca olio extra vergine di oliva sale marino integrale pepe nero da macinare Foto © www.brit.co Preparazione Portate una pentola di acqua a bollire a fuoco medio-alto. Sbucciare e tagliare