4 Italian-Inspired Recipes For World Vegan Month. Did you know veganism will be 74 years old this time next week? What better way to celebrate than with delicious and nutritious recipes!
The Vegan Society has commissioned a set of Italian-inspired recipes to celebrate World Vegan Month 2018.
4 Italian-Inspired Recipes For World Vegan Month. Did you know veganism will be 74 years old this time next week? What better way to celebrate than with delicious and nutritious recipes!
4 Italian-Inspired Recipes For World Vegan Month:
WORLD VEGAN MONTH 2018 RECIPES
Copyright: The Vegan Society 2018
Recipe development: Chico Francesco, London Vegetarian & Vegan School
Food stylist: Jo Brewer
Photographer: Sue Hiscoe
Ceramics by Gemma Whitaker.
Canederli (dumplings):
Ingredients:
- 40g dried Italian bread
- 50-60ml vegan milk
- 1 small onion, finely chopped
- 5ml olive oil
- 30g spinach, cooked and finely chopped
- ½ tsp salt
- ½ tsp black
- pepper
- ½ tsp grated nutmeg
- 10ml virgin olive oil
- 7g parsley finely chopped
- 15-25g wheat flour
- 5ml olive oil
- Break the bread into small pieces and pour just enough milk to moisten the bread. Set aside.
- Sauté the onions and add this to the bread together with the spinach, salt, pepper, nutmeg, oil and parsley.
- Add just enough flour so that the mix holds together.
- Form very compact balls slightly smaller than a golf ball in size and place them into a steamer.
- Cover and allow to cook for 12 minutes. Remove and lightly sauté in olive oil.
Almond Stuffed Courgettes:
Ingredients:
- 2 courgettes
- 10ml olive oil
- 1 onion finely chopped
- 30g ground almonds
- 50ml vegan cream
- 60g breadcrumbs from dried ciabatta bread
- 1tsp salt
- 1tsp yeast flakes
- 5g parsley finely chopped
- 10ml extra virgin olive oil
- Par cook the courgettes. Plunge the courgettes in cold water for a few minutes and cut in half.
- Scoop out the centre flesh, set aside.
- Sauté the onions and add half of the scooped courgette pulp and simmer for 3 minutes.
- Remove from heat and add almonds, vegan cream, breadcrumbs, salt, yeast flakes and parsley and mix well.
- Pack the mixture into the courgette hollows and bake in a preheated oven 200C for 12 minutes.
- Drizzle with extra virgin olive oil.
Amalfi involtini (Amalfi rolls):
Ingredients:
- 1 large aubergine cut into 4mm slices lengthways
- 40ml olive oil
- 1tsp fine salt
- 2 cloves garlic, finely chopped
- 10 black olives, coarsely chopped
- 40g sun dried tomato puree
- 1 tsp black pepper
- 6-8 basil leaves
- 75g butter beans cooked or canned, lightly crushed
- 5ml extra virgin olive oil
Method:
- Brush the aubergine slices with olive oil generously and drizzle salt lightly over the slices and sauté them on a medium temperature in a non-stick pan for approximately 3 minutes on each side with the lid on until lightly browned. Alternatively, use a griddle pan. Set aside.
- In the same pan, sauté the garlic.
- Lightly spread the tomato puree onto the aubergine slices and drizzle with garlic and pepper.
- Place a basil leaf at the narrow end of the aubergine slice followed by a heaped teaspoon of the butter beans and some of the olives on top of the leaf and roll up to create the involtini roll.
Ingredients:
- 1.2g agar fine powder
- 10ml amaretto (or use additional vanilla extract)
- 150ml single vegan cream
- 35g sugar
- 1tsp pure vanilla extract
Method:
- Dissolve the agar powder into the amaretto and mix well.
- Combine the cream, sugar, vanilla extract, amaretto into a pan mix well and add the amaretto mix.
- Place the pan onto a hob and cook at 100c until the mixture has thickened and reached bubbling point.
- Pour the mix into two ramekins and allow to cool before transferring into a fridge to set for a few hours.
- Once chilled and turn upside down and serve with either hot chocolate or poached summer fruits.
4 Italian-Inspired Recipes For World Vegan Month.
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