Let's Tuscan Vegan

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THE TUSCAN VEGAN LET’S TUSCAN VEGAN! Why I chose to go Vegan The word vegan is terrifying to some people and they usually look at me My change of diet was never a…
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THE TUSCAN VEGAN LET’S TUSCAN VEGAN! Why I chose to go Vegan The word vegan is terrifying to some people and they usually look at me My change of diet was never a sacrifice, I enjoyed every single step, and as if I were a strange alien from another world. Also because I chose to cooking helped me a lot - I’ve always loved cooking - because it was like make it a personal choice. I can talk about it but it’s a personal choice I solving a crossword, I needed to find a way to make my meals “happy” and made, it’s a part of me and I don’t want to convince anybody to follow my tasty, and I started testing new ingredients and combinations to veganize way of eating because I know it doesn’t work like that. When you eat my favorite recipes. Cooking is my way of welcoming my friends, a hobby, animal products you think you cannot choose, willingly to give up a challenge, a fun lab to outdo myself. 
 something so tasty as cheese and ham. I get it: it's scary to make such a Other reasons that make me feel proud of being Vegan: drastic lifestyle change, especially if you're the kind of person that's become accustomed to animal products in every meal. And if you would 1. I save animals and the environment.
 had asked 12 year-old me if I would ever be a vegan, I would have said no, 2. I save money.
 because I thought it was not possible to live and be healthy without milk 3. I'm healthier.
 and meat. 4. I can eat however much I want, whenever I want. So how did I make this huge change? Simply put, I listened to my body. I Yes! It’s true! Since becoming vegan, I haven't had to count calories once. gave up meat/fish when I was 16 and I already felt a huge difference. I was I don't count calories or measure out my food. I just eat what makes me less tired and less bloated. feel good, when I'm hungry. Then I began to watch videos online showing the harm done to the If you think about trying the vegan way of life, do remember: start small, animals, our planet, and ourselves. It hit me extremely hard, I was already with just one vegan day a week, and work your way up; see how you feel! vegetarian since my 20s but but I couldn’t quit so suddenly my beloved But most of all enjoy it! You’ll never regret it. cheese. (I never liked milk, and eggs were not often on my plate). The Tuscan Vegan xxx Then all of a sudden, the day my 3rd goblin was born, I decided to go fully https://www.instagram.com/paperinik17/ vegan and that week was the best I had felt in my whole life. I felt absolutely amazing! I was bursting with energy, I wasn’t as tired, I wasn’t PS: This recipe book will grow wit time. I’m adding little by little all the feeling bloated, and in addition to that since I love running, my trainings recipes I posted on my instagram feed. were getting better and better. i Chapter 1 SAUCES & DIPS From savory to sweet and spicy, here are my favorite sauces and dips that are sure to wow your party guests! Easy Cashew Mayo This vegan mayo recipe is a winner for the whole family. INGREDIENTS 160 g raw cashews, soaked for 2 hours and drained 3 tablespoons water 3 tablespoon olive oil 3 tablespoons fresh lemon juice 1/2 teaspoon fine sea salt 1 teaspoon maple syrup 1/2 teaspoon ground mustard 3 Combine the cashews, water, oilve oil, mustard, lemon juice, salt and maple syrup in a high speed blender, and blend until very smooth and creamy. Transfer to a glass container. Chill in the fridge for at least an hour before serving, to allow the mayo to thicken and the flavors to meld. Store in a sealed container in the fridge for up to a week. TIPS AND TRICKS You can make it spicy with 2 drops of Sriracha sauce or add some sun dried tomatoes, olives or capers: this mayo is just a base you can turn into the sauce of your dreams! 4 Hummus Did you know ice-cubes were the keys to a perfect fluffy hummus? INGREDIENTS 200 g canned chickpeas 1 garlic clove water 80 g tahini sauce 3 tablespoons fresh lemon juice Olive oil Juice of 1 lemon 3 ice cubes Salt - Smoked Paprika - Za’atar - Sesame seeds 5 Puree the chickpeas on their own in the food processor until they become creamy. Add the remaining ingredients and process together, running your food processor for 2-3 minutes until the mixture is smooth. You may need to stop the food processor from time to time to scrape down the sides. TIPS AND TRICKS ...adding an ice cube or two in your food processor helps to smoothen out the mixture, and it’ll make your hummus light and fluffy! 6 Rocket Pesto This pesto is one of my favorite, I love to spread it on roasted potatoes... INGREDIENTS 80 g of rocket salad (or argula if you are from the USA!) 30 g pine nuts 3-4 tablespoon olive oil 1 garlic clove (optional) 3 tablespoon nutritional yeast salt 7 Toast the pine nuts in a dry skillet until the pine nuts are slightly brown. Put the rocket salad, pine nuts and garlic in a food processor. Add salt and pepper to taste Run the food processor for a minute. You may need to stop it from time to time to scrape down the sides. Add 2 tbsp of olive oil and run again for a minute. Add more olive oil if needed. TIPS AND TRICKS I use nutritional yeast to mimic the parmigiano cheese that classic pesto recipes call for. Instead of pine nuts you can try, cashew nuts, pistachios or even pumpkin seeds. 8 Chapter 2 CAKES & PASTRIES Irresistible sweet recipes to amaze all your vegan and non-vegan friends! Tuscan Grape Focaccia A typical Tuscan focaccia you only find in the month of September. INGREDIENTS 175 ml water (lukewarm) 20 g active yeast 4 tablespoon olive oil 5 tablespoon cane sugar 350 g flour 1 kg red wine grapes (with seeds), stemmed, washed and dried
 10 & Dissolve the yeast in a few tablespoons of the over the remaining sugar and olive oil. Bake for about 1 lukewarm water. Leave aside for a few minutes.
 hour or until the dough becomes golden and crunchy on In a bowl, sift the flour and add the yeast mixture. Add top.
 the rest of the water little by little.
 Place the dough onto a well floured surface and knead for TIPS AND TRICKS about 5-10 minutes. Roll into a ball and place it back into the bowl. Cover with a damp cloth and set it in a warm You do no need to deseed your grapes. They give this place, until it doubles in size (about one hour).
 bread its distinctive crunch! Do not use table wine (or 
 white grapes). If you don’t find wine grapes, although When the dough has risen, oil a rectangular baking pan unorthodox, use blueberries! with with olive oil and heat the oven to 175°C.
 Take the dough out of the bowl and divide it into two balls, one slightly larger than the other. Roll out the larger ball on a well-floured surface roughly to the size of your pan, no more than 1 cm / 1.5 cm. Lay the dough in the pan, pushing the dough to the corners and sides, if necessary.
 Divide about two thirds of the grapes and scatter them on the first dough layer and sprinkle half of the sugar over, with half the olive oil.
 Roll out the second ball of dough to the size of the pan and cover the grapes with this second layer of dough. Gently push down on the surface of the dough to create little dimples all over.
 Cover the top with the rest of the grapes and sprinkle 11 Blackberry Tart Guests for dinner? Stun them with his fab dessert! INGREDIENTS FRENCH PASTRY DOUGH 200 g flour 1 tbsp Bobei* + 40 ml Water 100 g cane sugar 100 g vegan butter pinch salt - zest 1 lemon CREAM ½ vanilla bean 200 ml unsweetened almond/rice milk  2 tablespoon Bobei* + 80 ml water 50 g cane sugar 20 g flour 12 Place the flour, sugar, and salt in a medium mixing bowl. Spoon the cream into the cooled tart shell. Decorate with Cut in the vegan butter and using your fingers work it plenty of blackberries. Sprinkle your tart with powdered until the mixture resembles corn meal. Add your Bobei* sugar and enjoy! mix and knead it until it comes together.
 Wrap the dough tightly in plastic wrap, and chill for 1 hour.
 TIPS AND TRICKS On a lightly floured surface, roll the dough to a thickness You can use strawberries, blackcurrant, frozen fruit ! A of about 0,7 mm.
 mix of different fruits! You’ll fall in love with this Press the dough gently into the tart pan, trimming away beautiful dessert! any excess.
 Prick the bottom of your tart with a fork and bake it for 25 minutes until golden brown, not dark (180°C).
 Let it cool completely ============= Toss all the cream ingredients in a blender and pulse till you have a velvety and smooth mixture. Cook the mixture over medium heat while CONSTANTLY mixing with a silicone spatula. Keep cooking and stirring until large bubbles appear. Then boil and stir for 1 minute. Remove the saucepan from the heat and let it cool. ============== 13 Crunchy Sable Cookies With these cookies you promise you’ll only eat only 1 to find your plate mysteriously empty INGREDIENTS 400 g flour 2 tablespoon of Bobei* + 80 ml Water 200 g cane sugar 200 g vegan butter pinch salt zest 1 lemon (or 1 vanilla bean) 14 Place the flour, sugar, and salt in a medium mixing bowl. Cut in the vegan butter and using your fingers work it until the mixture resembles corn meal. Add your Bobei* mix and knead it until it comes together.
 Wrap the dough tightly in plastic wrap, and chill for 1 hour.
 On a lightly floured surface, roll the dough to a thickness of about 0,7 mm. Cut out cookie shapes. Place on parchment paper-lined baking sheet. Re-roll scraps and repeat. Pre-heat your oven (180°C). Bake cookies for 8-12 minutes or until the edges become golden brown. The baking time will depend on the size of your cookie. Let cookies cool to room temperature! TIPS AND TRICKS These sable cookies are delicious plain, dipped in chocolate, or sandwiched with jam. Try adding sesame seeds, almonds, chocolate chips or other flavorings to your dough. 15
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