Vegan Goulash with tofu

Ingredients:

2 blocks of tofu, frozen for one day and then defrosted

3 tbsp olive oil

1 large onion

1 tsp sweet paprika

1/2 tsp hot paprika (or to taste)

2 carrots

4 large potatoes

1 green capsicum (bell pepper)

1 red capsicum (bell pepper)

2l l vegetable broth

Salt to taste

If you freeze the tofu and then defrost it it becomes porous and easy to cook in stew without breaking up. Also it will absorb flavors really well! Once the tofu is defrosted cut it in big cubes. Chop the onion and sauté with the olive oil. When the onion is translucent add the paprika, the sweet paprika will give flavour, and the hot one… heat, so use this according to taste. Then add the tofu cubes and stir well. Add the vegetables and the hot vegetable broth. Simmer until the carrots and potatoes are ready, but before the potatoes start to break up. Goulash is more like a soup than a stew. If you prefer a thicker stew just cook it for longer, stirring often and breaking up the potatoes. Add salt to taste (no necessary if the broth is salty enough).

 Photos and Recipes by Alessandra Zecchini ©

Cavolo nero soup with chickpeas and pasta

A low fat, high protein vegan dish

1 bunch of cavolo nero

1 shallot

1.5 l vegetable stock

1 can chickpeas

plus the same amount of water

1 cup of small pasta 

salt and pepper to taste

extra virgin olive oil to drizzle

Wash the cavolo nero and remove the white stalks. Slice the shallot. Put everything in a pot with the vegetable stock and bring to the boil. Simmer for 30 minutes. Add the content of the can of chick peas, plus a can of water. Simmer for other 30 minutes then blend with an immersion blend, but not too finely, leave some of the chickpeas whole. Bring back to the boil, add the pasta and simmer until the pasta is al dente. Taste for salt and pepper and drizzle with olive oil before serving. It is actually better the day after!

Photos and Recipes by Alessandra Zecchini ©

Vegan meringues with chickpea brine (Aquafaba)

After making Aquafaba Vegan Pavlova I tried to make meringues. I changed the recipe only a little, and used less sugar (still experimenting though!). Here is the recipe:

Polenta and Italian lentils - Polenta e lenticchie

 This dish is vegan and gluten free, for the polenta recipe I just use polenta flour, water and salt and follow the packet instructions (real polenta takes about 45 minutes, the instant takes 5!). Usually I make soft polenta, thus adding a bit more water, but packet instructions tend to be for the 'harder' type, the one that you pour onto a wooden chopping board and then cut into slices. My nonna (Grandmother) used to make the hard one, and then she cut it with a string attached to the chopping board: no knife needed and even the youngest kids can do it!

For the lentils, wash the brown lentils with water and then soak for a little. Soaking is not really necessary but I like to do it so then I can give them another rinse and get rid off possible dirt that 'escaped' in the first wash. In the meantime sauté a finely chop carrot, celery stick with leaves and garlic (or onion) with two tbsp of olive oil, add the lentils and cover with vegetable stock. You can also add a tbsp of tomato paste, or some herbs, but this time I just added some chopped parsley at the end of cooking. Simmer the lentils as long as you can, stirring often and adding more water if necessary. Adjust with salt and pepper (and parsley) at the end, add another drizzle of extra virgin olive oil and save hot, with slices of hot polenta.

Nothing to do with the recipe.. just showing off my little pumpkins :-)

Photos and Recipes by Alessandra Zecchini ©