vegetarian recipe

5 Minute Vegan Mayonnaise

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vegan_mayonnaiseMost of the time, while I am looking for vegan recipe on-line, I give up trying. Whether for bizarre ingredient (some time very expensive one) or very long and complicated procedure ( do this, then one hour resting in the fridge, then blabla) I choose to simply don’t eat these things. But this, this is so easy and quick, and honestly taste much better than regular mayo, I couldn’t believe it! Furthermore, it won’t become unstable, it is dumb proofed.

Note: you’ll need an hand-blender

Time: 5 minutes

Ingredients:

  • 200 ml sunflower oil
  • 100 ml soy milk
  • ½ teaspoon mustard powder
  • ½ lemon juice
  • pepper (optional)

1. In large and high glass, put 200 ml sunflower oil + 100 ml soy milk + ½ teaspoon mustard powder. Blend until the two liquid are uniform.

2. Squeeze the juice of half a lemon and mix again for max 2 minute. And you have it. If it is still liquid, try to add just a tiny amount of extra oil.This can happen because not all lemons have the same amount of juice. I like to add some black pepper, but it is up to you :)

Buon Appetito!

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Grandma grilled Eggplants

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grilled_eggplantGrandma used to make them in Summer, when eggplants are in season and they have no seeds. She used to put them in jars also, preserved with oil for the winter. However, she was famous for her tomatoes passata, every year she spent 4 days doing it and she had so many jars in her pantry. I miss her and I miss these old traditions.

All that you need is some music or movie,or as she used to, watch some soap opera like “Beautiful”, because grilling eggplants take time. They can last up to one week in your fridge, or 6 months if you decided to preserved them in oil.

I got my grill pan “GRILLA” from ikea 3 years ago ( around 10 €),  it is still in perfect condition. I use vinegar to clean it :)

Time: 30 minutes

Ingredients: 

  • 4 aubergines
  • 4 cloves garlic
  • 1 fresh red chili pepper (with/out seeds, up to your spicy taste)
  • fresh basil, fresh mint
  • 2 tea spoons oregano,salt
  • 2 tbs balsamic vinegar ( for the preservers use regular white one, from grapefruit)
  • 4 tbs olive oil

1. Pre-heat your grill pan with medium-high heat and spread some salt on it.Doing so, the eggplants slices won’t get sticked.

2. While the grill is warming up,wash and cut the eggplants in 1 cm thick slices. Thicker they are, longer they have to grill both sides, certain I don’t want that !

3. While your eggplants are grilling, let’s make the dressing: in a bowl mix 4 tbs olive oil, 2 tbs balsamic vinegar, 4 garlic cloves and red chili-pepper very fine cut, 2 teaspoons oregano, mint and basil fresh leaves, as much as you like.

4. Each time a slice will be ready, put it in the bowl so it can soak the dressing up. Each time another round of eggplants will be cooked and added to the bowl, do not forget to stir them. It could seem that the dressing won’t be enough, but, as long as you see them changing color and turning more brown ( because of the black balsamic vinegar), trust me, it is good enough :)

and Buon appetito!

Peperonata ~ Recipe

2 Comments

peperonataPotatoes, peppers and onion are cooked in a wok, with a sweet and sour sauce, made of balsamic vinegar. This recipe recalls Summer time, when peppers are in seasons and are sold for super cheap prices in Sicily. The tradition wants it served cool,but I prefer it lukewarm. Another family recipe: love my daddy.

Time: 45 minutes

Ingredients:

  • 750 gr potatoes
  • 4-5 red peppers
  • 2 onions
  • 45 ml balsamic vinegar
  • 4 teaspoon white sugar
  • mint, salt, oregano and fresh basil
  • 3 tbs olive oil

1. The boring part: peel and wash potatoes, onions and peppers. In the meanwhile, pre-heat a wok with 3 tbs olive oil.

2. When the oil is hot, add onions and let them cook for a couple of minutes.

3.Next, add potatoes only. Smaller they are cut, quicker they will cook.

4. When the potatoes are a bit softer, add peppers and a generous amount of salt. Cook for other 15 minutes.

5. In a glass mix 45 ml balsamic vinegar and 4 teaspoon of white sugar, stir until it dissolves.When the vegetables are almost cooked, add the liquid, wait until it will bed reduced and become creamy.

6. Finish the recipe with herbs: mint (not too much, otherwise it will taste like a toothpaste, true story here)and oregano. Fresh basil, only when the heat is turned off.

Buon appetito!