A few ideas for your New Year’s dinner or other future meals!
So Xmas has gone and now we’re all looking forward to New Year’s Eve celebrations…
You aren’t?? Well, I definitely am, cos I’m gonna spend some time in the mountains and I can’t waiiiiiiittttttt!! It’s gonna be cold, I know, but as long as I’m surrounded by beautiful nature, I don’t care!
Lately I’ve been cooking lots of food, but free time is always hard to get, so I’m taking advantage of the Xmas holidays to get some recipe-sharing done! Don’t forget that SHARING is CARING! (these words bring to mind such great memories 🙂 )
Let’s start with my own, 100% self-cooked Vegan Xmas Menu:
Farinata – the appetiser
Making farinata is a real piece of cake!
In a bowl mix:
1 part of chickpea flour
3 parts of water
a pinch of salt
Let it sit for a minimum of 4-5 hours, then remove the foam form the top of your mixture.
Pour a generous bit of (GOOD!) oil on a baking tray (no baking paper please!), stir to combine all the ingredients evenly.
Set the oven on 200-220°C and bake for 8-10 min on the bottom of the oven, then for 10-15 min in the middle (in a fan oven it cooks faster) until it gets hazelnut brown.
Grate some black pepper on top when it’s ready and you’re good to go!
Vegan Lasagnetta with cime di rapa- the first course
Let’s start by washing and cleaning the CIME DI RAPA
(sub with other green, savoury veggies, pok choy for example), cut off the root end and keep the top part (the “cime”). Chop into small-medium pieces and sauté the veggies in a frying pan for a few minutes (they need to be crunchy, so don’t overcook), adding olive oil, garlic and some salt to taste.
In a pot boil a lot of water and cook the lasagna sheets (just like you would do with pasta, but add some oil and cook only a few at a time, or they will stick) once ready, drain and leave to cool down on a tea towel.
In a different pan put oil, onion and carrot (chopped as thinly as possible), add soy sauce (if you like) instead of salt and then add a couple of spoons of tomato paste. Let the flavours blend and then pour in some tomato purée. Cook for 10-15 min and adjust flavour to taste. Add chilly powder to give it more zing.
Now, we need to make the béchamel :).
Heat some oil in a sauce pan, when warm add all purpose flour to obtain the famous (and vegan) “roux”. After that add milk (I used unsweetened rice milk) and simmer until it reaches the perfect level of creaminess. Add salt and nutmeg to taste.
Combine all the ingredients to form a 3-4 storey lasagnetta 😛 then bake in the oven for 20-30 min (or until hot enough) at 200°. Enjoy!
Here is mine!
Last but not least…
Lentil-loaf – the second course
Here is the original recipe, which I pretty much followed to the letter all the way through:
I’ve only halved the ingredients 🙂
For the sake of sharing it with non Italian speakers here is the English version:
Boil lentils (2 parts) and millet (1 part) separately. In a pan prepare some sautéed vegetables (carrot and onion) and salt with soy sauce, then add black pepper and herbs like marjoram, rosemary, sage or oregano. When the lentils and the millet are cooked, add them into the pan and sauté for a few minutes. Transfer the mixture to a food processor and blend evenly. Put the mix in the middle of a baking sheet, add some more herbs and roll it up to give it its loafy shape. Don’t worry if it seems to soft, just handle it with care. 😛
Bake in the oven at 180°C for 20-30 minutes.
Let it cool, cut into think slices and enjoy it dipped in a nice vegan mayo. 😉
As for the dessert, it needs some improvements, so I’ll share it after I bettered it!
Happy new year!