vanilla water

I believe in little things that you can hardly see

2011-06-15T15:25:00.000+02:00

Berlin with you

2011-06-13T12:41:00.002+02:00

Julie Ruin - Stay Monkey

your love you know it tastes as sweet as
cold coconut ice cream
not knowing makes me happy
i just wanna wait and see

everyday is inhibition
the television's calling your name
don't do it
i don't want you to
come on let's not go away

i want, i want, i want, i want you to stay
monkey with me
stay monkey with me.

it's the movie that never gets filmed
it's the story we won't tell
it's the dolphins speaking our language
come on baby, come on baby don't say why

i want, i want, i want
you to stay monkey with me
stay monkey with me

afraid is much better than a fake forever

2011-01-03T23:36:00.000+01:00

Fall into the sky

2011-01-02T01:43:00.003+01:00

Listening to: Zola Jesus "Sea Talk"

2011-01-01T15:40:00.001+01:00

Listening to: Royal Baths "Sinister Sunrise"

2011

2010-12-31T01:39:00.000+01:00

Dear All,

I wish us a new year full of love, creativity, grace, kindness, heart, art, queerness, uniqueness, laughs, tears, real travels, metaphorical journeys, desires, hugs and much much much more.

xxx
A.

Christmas Eve Party

2010-12-25T14:22:00.001+01:00

Adrienne and Olivier - we spent the afternoon together, cooking and baking in their enormous kitchen. Merci for letting me cook and bake!!! It made me so happy!

I wanted to take many pictures but I was too busy enjoying the cooking, baking and...eating!

Adrienne in a Betty Friedan's 'The Feminine Mystique' pose.

Vegan mashed yams with vanilla and orange, apple pie (with vanilla ice-cream), panettone bread pudding (made with vegan lemon custard), vegan tofu cheesecake with rasperry sauce, pandoro (a Christmas without it doesn't make any sense), vegan savory wholemeal galette with potato broccoli and black olives, vegan hazelnut brussel sprouts.

Adrienne's amazing vegan Sheperds' Pie, colorful peppers, spicy cauliflower.

The lovely hosts.

Hellen, striking the pose for my camera.

Tureen

Michelle

John-Paul, Olivier and Shanto


T: "Did you sew this beautiful apron all by yourself Adrie???" - A: "Sure!" - T: "WOOOW!!!"

Early Snow

2010-12-21T02:09:00.001+01:00

2010-12-12T00:45:00.000+01:00

snow and seagulls

2010-11-27T23:34:00.002+01:00

Intertwined Films

2010-11-22T09:38:00.001+01:00

Dear Everyone,

Intertwined Films is a new project with me and my friend A..

To me this little corner is like a way to communicate to each other, to make sense to each other, to get together despite the distance......well, words always fail me!

We haven't put any limit or boundary, so whatever it fits at a certain moment that we feel it tastes good we'll go for it.

We are starting with some Holga multiple exposures.

I hope you like it. Any positive or negative feedback is really appreciated.

Lots of love,

xoxoxo

Love songs are exclusively for friends

2010-11-21T12:49:00.027+01:00

Sun, how I miss you

2010-11-15T14:55:00.003+01:00

2010-11-14T21:53:00.002+01:00

Robbie Basho - Blue Crystal Fire
Balmorhea - Remembrance

2010-11-14T01:38:00.002+01:00

Chocolate

2010-11-12T16:37:00.000+01:00


I baked this in August before leaving Bologna. It's a cacao+black pepper+cocoa nibs vegan minicake. I miss baking so much! Le sigh!

Booja-Booja organic vegan raw raspberry truffle. Raw chocolate is my drug.

Raw cacao is truly revitalizing. Trust me.

A few Glimpses of Happiness

2010-11-06T16:57:00.003+01:00


When the light is so heavenly that you can shoot your food properly. This is a spicy maroccan dish with chickpeas and raisins.

A cup of Pu-erh with a friend.

This is me missing home and the smell of the osmanthus (olea fragrans) in my Mom's Summer garden. So tiny flowers but such a wonderful and persistent smell.

Listening to: Requiem "Defeat"

Halloween in our little corner of England: Hulloween

2010-11-02T13:57:00.001+01:00

Miss Continental Witch

This very Italian witch cooked a mean pumpkin and sage risotto

It's tha witches' life, baby.

The German Witch with her raspberry worms.

The nasty club

Bloody nurses

3 am witches snacks: wedges+sweet chilli sauce and hot chocolate...healthy, uh?

The happiest Halloween Potluck Brunch

2010-10-31T14:59:00.001+01:00


Adrienne's Canadian Maple Syrup Scones

This morning we gathered at Adrienne's beautiful house (she has a huge kitchen with a lot of light! And there were some breath-taking white lilies...wow!).
We had Anna's Polish veg soup with bread and cottage cheese, Lubna's Bengali superspicy samosas and milk jam+toasts, Adrienne's Canadian maple syrup scones, Zoran's Serbian fruits handpicked from his garden (lol!), Agnes's Indonesian Gado-gado, Alexandra's vegan savory wholewheat galette with broccoli potatos and black olives (no no...that's not me...lol), Patricia's savory crepes from Barcelona, and Mara's pane e Nutella!
We ate all that yummy food and we chatted and we ate some more and we laughed and...well, we had some great time!
Thank you Adrienne for inviting us over!
Thank you Gemma (and non-Gemma!) people! You are precious and amazing!

Reading: Alsop, Fitzsimons & Lennon - 'Theorizing Gender'
Listening: Xiu Xiu - 'The Tale of Brother Cakes and Sugar Dust'

In the Uk - York pt. 1

2010-10-04T10:31:00.000+02:00

It's been a while and I really don't know where to start.
Let me just say a few messy words about it.
I've moved.
On the 21st of September.
In the UK.
To do the first year of my MA (the second year is going to take place in The Netherlands).
It's a priviledge to be here. Let me just say that it has been almost two weeks of amazing (!!!) people, new places new things new everythings, busy busy schedule, cultural shocks, laughslaughslaughs, good food, the friendliest university...my head is spinning!
Unfortunately I don't know if I will be able to cook and bake like before.

I have a lot of catching up to do but let's start with the present, then we will go back and forth maybe with some August and September pictures during the next few days.

Yesterday we had a trip to York, which was absolutely lovely but it rained all the time. I was drowning and I don't know exactly how I managed to take some pictures without dropping my camera in a puddle.
We promised ourselves to come back when the weather will permit us to visit the city better. In the next few days I'll post more pictures of it.

Two songs I've been constantly playing for the past 3 days:

Florence and the Machine - "Heavy in Your Arms"

Erykah Badu - "Windowseat"

2010-08-23T23:09:00.002+02:00

Follow my blog with bloglovin

Little moments of fruitful rage

2010-08-18T16:45:00.002+02:00

lime fury

blueberry anger

A morning

2010-08-11T10:42:00.004+02:00

Waking up after a dream I shouldn't dream. But... it was sweet.


Lovely Muji teaspoon, the old bowl with awful vegan cereals (too sweet and with no pecans: I am always so naive to believe what is written on the box) and cold almond milk, the jar with sencha tea leaves.

Reading again the best Italian fanzine I own.


Vegan palmiers and a yellow peach. Listening to Kleenex/LiLPUT.

Panzanella

2010-08-10T14:49:00.001+02:00

A simple dish perfect for Spring, Summer, and whenever you have some stale bread in the kitchen.
The original recipe comes from the Tuscany countryside and as far as I remember it requires 3-day old Tuscan bread, chopped tomatoes, fresh basil, onions, olive oil, vinegar, salt and pepper.
You can make it in advance and you can serve it as an appetizer or main dish.
Actually this was my lunch today. There's an awful echo in the fridge and the little bread I had was really hard, so this versatile recipe came to my mind.
I made it with 2-day-old gluten-free vegan bread cut into cubes, 2 ripe tomatoes, 1 big juicy ripe yellow peach (peeled), 2 tablespoons of strong extra virgin olive oil, 1 teaspoon ume vinegar, sea salt and 1 teaspoon crushed coriander seeds.
Then I covered the bowl and put it in the fridge for about 2 hours.
I suppose it would be equally scrumptious with a lot of fresh basil leaves, which I have none so I went for the exotic touch of coriander.

Listening to: The Pop Group - "She's beyond good and evil"

The perfect Saturday

2010-08-09T10:36:00.000+02:00

Saturday has really been the perfect day: a 12-hours-long chat with the dearest friend and the sharing of good food.
She has even made me a super nice present! Books, art and music build my life and she knows that well.

For lunch I made a light quinoa salad with zucchini (sauté in evoo with a clove of garlic), chopped walnuts and cubes of pan-fried firm tofu sprinkled with sea salt and long pepper.
I had little time and sadly I couldn't bake a cake for her. As far as I know she's in love with the sacher torte type of cake...can you blame her?

Nevertheless we managed to have our dose of sugar. I took her to a newly opened ice-cream parlor here in Bologna. It's called Gamberini and it's stemmed from the historic cafe nearby, which has the most gorgeous and delicious pastries in this city. Every time I walk by their window I have to stop and admire their refined cakes. Unfortunately I don't think they have anything vegan or gluten-free, but their coffee is high quality like any other food or beverage they serve.
I had an "affogato" (pretty much like a sundae) with coconut and raspberry sorbets topped with wild berries sauce (not the industrial type, but the one made from scratch by the pastry chef) and slivered almonds. She had the one with the whipped cream, but I can't remember which gelato flavors she chose.
Aside from the yummyness, the vast choices and the kindness of the ice-cream sellers (a rarity here), the real good thing about this place is that there's a card where you can easily find if a flavor (all gluten-free!)
has dairy, soy, nuts, or eggs in it.

At dinner-time I took her to an Iranian take away. I don't know if they serve real Persian food but
they make the best pita with falafel here.
We enjoyed the meal in her lovely pink kitchen. I don't have any picture of it because the light was poor,
but believe me it is the prettiest kitchen I've ever see in an actual house.

black rice nori avocado tamari

2010-07-21T11:25:00.002+02:00

I'm grateful for every small act or word of gratuitous kindness.

It makes me unbelievably happy.

It makes me appreciate life.

It makes me feel not so much scared of the world as I usually am.

I was reminded of one by trying to find a suitable plate for the maki I made yesterday. I ended up with the Japanese set of pretty little bowls a dear person gave me as a present for my BA degree.

Nobody understood the reason of that kind gesture.

Maybe because most of us are no more accustomed with simple affectionate acts of pure kindness.

With no by-end.

With no selfishness.

So strange, so unusual but they make your heart warm again.

I'm grateful to have such a generous and kind person in my life.

Just to perpetuate my insatiable hunger for experimentation I made avocado maki with black venus rice.

I cooked the rice for 20 minutes in the pressure cooker, I paired it with avocado strips, wrapped in nori and sprinkled with gluten-free tamari. The result is very aromatic and delicate.

I bet that every Japanese that sees sushi outside of his or her country (or made by my unskilled hands) shudders as much as an Italian that sees pizza made outside of Italy.

So for this and much more I humbly beg for the clemency of the Culinary Gods.

MESSY SALAD DAYS #2

2010-07-18T14:42:00.004+02:00

When the heat is scorching like in these days I always prefer to have a light dinner like this without compromising the taste. I'm not a fan of skipping meals even if it's 40°C outside.

Lately I love to add melon to my salads because of its light fruity juiciness. This bowl also has red radicchio for a fresh touch, black beans for hearty proteins and chopped walnuts because I'm addicted to them and they have so many health benefits. To finish I usually just sprinkle the salad with some fine quality organic sea salt to boost the flavors.

Reading: Rossella Ghigi - Per piacere. Storia culturale della chirurgia estetica

Holga afx 35

2010-07-15T14:35:00.003+02:00

The street market that takes place every Friday and Saturday in Bologna.
And a fountain nearby...very Monet, don't you think?

San Petronio Cathedral with lovely balloons.

These are the few pictures that came out from the first roll (which was Fuji Velvia 100) I shot with the Holga afx 35.
I can't tell you how I scan the film, because it is very DIY and I don't know if I should feel ashamed about it ;)

There were always golden rocks to throw at those who admit defeat too late

2010-07-08T10:48:00.001+02:00

Red Plum Crumble

for 2

7 ripe red plums

1 tsp cornstarch

80 gr almond meal

50 gr brown rice flour

1 pinch sea salt

2 Tbs vanilla sugar

2 Tbs extra virgin olive oil

4-5 Tbs cold water

Dice the plums and add the cornstarch. Divide the fruits into two little ramekins.

In a bowl mix almond meal, rice flour, sugar, salt. Add the olive oil and mix until you have a ‘sandy’ mixture. Add the cold water and work quickly with your fingertips in order to form the crumbs.

You can let the dough rest in the fridge for 30 minutes. Arrange it then on top of the fruits. Bake at 180° for about 20 minutes. Sprinkle with some vanilla sugar.

Florence and The Machine - Postcards from Italy (Beirut cover)

Spring / Summer

2010-06-15T08:59:00.003+02:00

STRAWBERRY DIPTYCH

2010-06-11T11:18:00.005+02:00

I'm waving goodbye this luscious strawberry season.
I love this fruit and its endless opportunities, and you?
Here a few examples about how to feast on strawberries.

Let's begin with breakfast: fresh strawberries, buckwheat "meal", cold unsweetened rice milk,
a teaspoon of agave nectar and chopped nuts. Remember, little red fruits match perfectly with buckwheat.

A strawberry smoothie for mid-morning treat. But with the surprising kick of long pepper which has the great quality of improving the fruit flavor. Put in a mixer some strawberries, a couple of tablespoons of agave nectar, 200 ml of rice creamer, a dash of lemon juice, a pinch of salt and a pinch of long pepper.

A fruit salad for appetizer or side-dish. Just pair the strawberries with cherry tomatoes, extra virgin olive oil, coarse sea salt and...don't forget the fresh basil. You'll be surprise, I promise.

Ready for the comfort food? A southern cobbler with strawberries, apricots and golden apples. The dough is made with corn flour, corn starch, brown rice flour, a pinch of salt, a pinch of xanthan, extra virgin olive oil and cold water. Bake it at 180°C in individual ramekins for the elegant touch.

A lovely pink mousse for a fancy evening, made with unsweetened soy milk and strawberries, thickened with corn starch and sweetened with agave nectar for a neutral flavor. The secret is a generous pinch of pink salt and one of grounded pink peppercorn to make the flavor lavishly pop out. The topping is a coconut macaroon crumble, made with dried coconut, white rice flour, a little fructose, a pinch of pink salt, extra virgin olive oil, a couple of tablespoons of cold water, and baked for 15 minutes at 180°C.

The final beautiful pairing : Mirah and Thao
*The Garden*
*The Give*

MESSY SALAD DAYS #1

2010-06-02T15:09:00.003+02:00

A SPROUTED STORY

2010-05-31T21:28:00.001+02:00

ERUCA SATIVA
Rocket sprouts are excellent antioxidant and enhance the immune system.
Vitamins: A, C.
Minerals: P, Fe, Mg.
Rocket seeds do not require the normal soaking period in water, just rinse them lightly and set them directly according to your preferred method of germination.
Due to the jelly, the trays method of germination is the best.
Keep seeds at room temperature and away from light until first leaves have grown.
Rinse them 1-2 times daily, use only amount of water necessary to keep them wet but not soggy.

Sprouts are ready in 4-5 days. Keep refrigerated up to 1 week.

RAPHANUS SATIVUS
Radish sprouts are very rich in nutrients, especially vitamins (A, B1, B2 and C) and mineral salts (Potassium, Calcium, Magnesium, Phosphorus and Sulphur).

They help strenghten muscles, enhance eyesight, have antiseptic functions and stimulate production of gastric acid.
Soak a suitable amount of seeds in water overnight.
The next day spread them on the sprouting trays considering that during the sprouting process they will increase by at least 4 times in volume. Keep at room temperature and in good light condition.

Rinse the seeds 2-3 times daily until they are fully germinated (3-4 days).

They are immediately ready for consumption or can be kept refrigerated for 1-2 weeks.

Chamomile Lemon Teacakes

2010-05-26T16:09:00.002+02:00

Today in a brief pause from the scorching heat of these days, I baked this delicate, soft, moist cakes.

I’ve already eaten two while I was trying to take a decent picture...I admit that I was too busy stuffing my face to focus on the photographic process.

The teacakes have a delicate honey flavor because of the chamomile that soften the strong molasses taste of muscovado sugar, which I don’t particularly like if it’s too prominent. They have a pleasant fizzy lemony aftertaste, so they result to be perfect also for summertime. You won’t be disappointed, I promise!

Chamomile Lemon Teacakes

Sift together in a large bowl:

1 cup millet flour

½ cup white rice flour

½ cup corn starch

1 + ½ teaspoon baking powder

½ teaspoon baking soda

1 teaspoon xanthan gum

2 or 3 teaspoons dry chamomile flowers, powdered with a food processor

Mix together in another bowl:

½ cup unsweetened soy milk

¼ cup fresh lemon juice (about 2 lemons)

¼ cup extra virgin olive oil

½ cup muscovado sugar

zest of 1 organic lemon

When the oven reaches the 180°C add the wet mixture to the dry mixture. Mix until combined (do not over mix). Pour into little molds (about 5-7, it depends on their size).

Bake at 180°C for 20 minutes or until the cakes have a sweet golden color.

Listening to : Elfin Saddle

Banana Bread Smoothie

2010-05-24T14:46:00.002+02:00

A gluten-free banana bread without the bread, this smoothie is packed with energy (a lot!), fatty acids and flavour. It’s perfect if you are under physical and/or mental stress (work, exercise, exams, an anxious mom that phones you 100 times a day…). Because of the omega-3 and omega-6 it’s good if your mood dances the swing. If you can, please use organic and fair-trade ingredients to improve the taste, your karma, and your health. The quantity is for 2 smoothies.

Mix in a blender:

500 ml cold unsweetened rice milk

1 ripe banana

3 Tbs walnuts

1 tsp flaxseed

1 tsp panela or muscovado sugar

1 pinch of Atlantic sea salt

1 pinch of cinnamon

1 tsp cold-pressed walnut oil (optional)

Listening to: Quasi - Little White Horse

Asparagus poppy

2010-05-16T12:17:00.003+02:00

It's quite obvious how I love healthy, quick and easy recipes. And this is one of them.
You'll be surprised by the combination of fresh green asparagus and poppy seeds.
You just have to clean the asparagus, cut them thinly and sauté them with a couple of tablespoons of organic extra-virgin olive oil, a clove of garlic, one or two tablespoons of poppy seeds, and a pinch of atlantic sea salt.
Stir until the asparagus are cooked.
When the gluten-free pasta is ready (I used corn and rice penne) stir it in the skillet, mix to combine all the
ingredients and adjust the salt. Enjoy!

Listening to: Thao with The Get Down Stay Down - Cool Yourself

the Conqueror Cake

2010-05-07T08:55:00.005+02:00

This is the result of yesterday huge headache. The first still warm slice waved the headache goodbye.

I used panela raw cane sugar and its big crystals remained intact for about an hour after the cake was baked.

Let's say buckwheat is not for the faint of heart but it's an extremely healthy, surprising and versatile superfood.

I eat it every morning (mostly in the form of buckwheat flakes+rice milk+walnuts) and it's very helpful to warm the body in the cold winter days.

Well, after all it is native of Central Asia and Siberia (brrr!).

I read somewhere that it was eaten by Genghis Khan, the Mongol conqueror who maybe brought it to Europe.

Here's the recipe in briefs:

sift together:

1 cup white rice flour

1 cup buckwheat flour

1/2 cup corn starch

3 or 4 T finest quality and fair trade cocoa

1 t baking soda

1 t cream of tartar

1 t xantan gum

3 pinches sea salt

add

1/2 cup panela

mix with a big wooden spoon

add a wet mixture made of

1 cup cold-pressed sunflower oil

2 T agave nectar

seeds of 1 vanilla bean

mix and add

2 T grounded flaxseed already mixed with 6 T warm water

mix and add

up to 1 cup warm water

mix and add

1 t apple cider vinegar

mix and immediately pour the batter in a oiled baking pan (about 15x25 cm)

and put it quickly in the oven at 190° for about 20 minutes.

Listening to : Horse Feathers - House with No Home

Things I'm sentimental over and over and over:

2010-04-19T08:30:00.003+02:00

Cherry blossoms in all their glory at home.

Vegan gluten-free brownies with a brand new chickpeas perspective.

Broccoli sprouts. They're pretty and they smell like broccoli for real.
I've been taking care of them and their growth for 6 days.
And now...I can't eat them. So silly of me!

The best surprise by a friend: he took me to Bloody Claws (Carla Bozulich + Francesco Guerri) concert on Friday night.

My heart started beating faster and faster when I read her name on the poster next to the entrance.
I cried with her during "The Bloom Room".
I scribbled down a love note and I put the piece of paper near all the pedals on the stage when she finished playing. I'm too shy to say such things in person.

Daffodils

2010-04-09T11:24:00.001+02:00

I went home for a few days during the Easter holidays.
It's the best time of the year to enjoy the countryside because you can see everything in bloom.
You can really feel and enjoy the rebirthing of nature. Fresh air! Birds chirping!
I took a million pics of flowers, especially of daffodils and cherry blossoms.
My Mum wanted to bake me a surprise for Easter...yes it was that marvellous tart with her rhubarb jam
and fresh strawberries. I also enjoyed a scrumptious home made blood orange marmalade - a present from a friend - on my soy yoghurt in the morning.

I just can't stop playing Thao new album "Know Better Learn Faster".
Here's a nice video of the title track.

Millet pudding

2010-04-07T16:14:00.001+02:00

The weather is warm and sunny...it seems that Spring has finally arrived.
Despite millet is a typical wintry cereal that warms up the metabolism, today I needed something healthy and comforting after too much chocolate from the past Easter week.
The vanilla bean gives the pudding a wonderful flavor and it allows to reduce the amount of sugar without affecting the taste.
This dessert would be good also in Autumn and Winter, maybe with a bit of a spice kick provided by cardamom, cinnamon and allspice to infuse the soymilk.

Millet pudding with forelle pears

3 cups unsweetened soymilk or almond milk
1 cup millet - rinsed
1 vanilla bean - cut lenghtwise and seed scraped
2 Tbs muscobado sugar

6 (or more) forelle pears - cleaned, peeled, chored and diced
2 Tbs muscobado sugar
1 pinch of Himalayan pink salt

chopped unpeeled almonds
muscobado sugar

Combine the soy milk, sugar, vanilla seeds and bean, millet in a medium saucepan.
Bring to a simmer and reduce heat to low. Cook for about 30 minutes, stirring when the skin starts to form on top.

When the millet's cooked, put the lid and let the millet soften in the saucepan for ten minutes.
Pour it into little bowls, glasses or jars.

In a pan mix 2 Tbs of sugar, one pinch of pink salt and the diced pear and let cook for a couple of minutes.

Garnish the bowls with the cooked pears, the chopped almonds and a sprinkle of sugar.

Thank the storm for the beautiful rainbow

2010-03-31T13:16:00.004+02:00

Graduation Day

Let the wonder

2010-03-29T12:47:00.004+02:00

This is pure magic...don't you think?

I love polaroid and my photography-wish list is exploding...new lenses, polas, films, new cameras.....

I'm dreaming about the Mamiya RZ67 and the Pentacon Six and and and...

For the record, up above there is the Polaroid EE100, which belongs to a friend of mine.

Even the rooftops of Bologna have grown lovely!

Spring means sprouts parades

2010-03-24T09:41:00.002+01:00

Hyacinth

2010-03-23T10:44:00.005+01:00

I've never imagined to receive such a beautiful present.

I love hyacinths! The scent, the colors, the pretty bulbs...They scream "Winter is forever gone!".

Hopefully the sun will eventually come out to cheer me up.

Meanwhile I enjoy the intoxicating perfume that pervades the room, waiting for some brilliant idea for my future to show up.

Listening to: Eagle and Talon - Ice life

Spring is my favorite season

2010-03-21T17:50:00.003+01:00

Winter has been longlonglong. My BA thesis is done.
Spring is my favorite season...I adore all the blossoming flowers, the delicate scents, the fresh wind, the thundestorms, the light sunbeams, the electric air, the new hopes...
What will the future bring?

Listening to: Times New Viking - "Present the Paisley Reich"

maple blanc manger

2010-02-08T22:52:00.004+01:00

I don't drink soy milk for breakfast. I try to minimize its use so I rarely cook or bake with it.

I had half a liter in the frigde (I baked the cornbread with the other half) and I start thinking about something really light and creamy...apparently my obsession with custards in all forms is not going to stop any time soon.

I read somewhere that blanc manger is a no bake eggless custard, traditionally made with starch. The result is just a little thicker than a mousse. This recipe has an extremely silky texture and a very delicate flavor. If you prefer something stronger in taste you can serve it with fresh berries. I am terrible at unmolding desserts of any kind, so I served my blanc manger in the old glass jars which you already know too well and that are another cute obsession of mine.

p.s. Good news : Bikini Kill Archive!!!

Maple Blanc Manger

Ingredients (makes 6)

500 ml unsweetened soy milk

200 ml soy creamer, sugar free and gluten free

1/2 vanilla bean, cut lenghtwise and seed scraped

4 tablespoons pure maple syrup grade A (+ 6 teaspoons or more if you like)

2 tablespoons corn starch

1/2 teaspoon agar agar powder, dissolved in a small cup with 4 tablespoons of warm water

In a pot pour the soy milk and the soy creamer and whisk them accurately. Add the vanilla seeds and bean and whisk again. Bring to a boil. Turn off the stove and let infuse for about 20-30 minutes.Discard the vanilla bean. Add 4 tablespoons of maple syrup and mix.

Sift the cornstarch slowly in the mixture while mixing. Pour in the agar, previously dissolved with warm water. Mix and let sit for 10 minutes.

Heat the pot with medium-low heat and gently whisk. Let boil for 1 minute and pour the mixture in 6 little molds, ramekins or little glass jars. Let cool at room temperature for at least 4 hours. Put in the fridge for half an hour before serving. Serve the blanc mager in its little jar with a teaspoon of maple syrup on top or unmold the blanc manger onto a plate and pour one teaspoon (or a little more if you like) of maple syrup on top of every dessert.

Other serving suggestions: accompany the dessert with caramelized slivered almonds, fresh berries, unsweetened dried coconut flakes.

cornbread

2010-02-05T18:35:00.004+01:00

I've found a corn bread that actually tastes like real corn, which is supergood if you like the flavor.
I ate it for breakfast with homemade orange marmalade - a gift by my mum - and also for lunch and dinner, sliced and grilled with some olive oil and spread with herbed silk tofu. But I think the combinations could be endless. I used the ppk wonderful recipe and I've made a few changes to make it gluten free. I used millet flour, which is perfect when it's cold outside.

Ingredients

275 gr corn flour
90 gr millet flour
50 gr corn starch
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon sea salt
1/3 teaspoon xanthan gum (optional)
80 ml sunflower oil (+ for oiling the oven dish)
2 tablespoons 100% maple syrup grade A
500 ml unsweetened soy milk
2 teaspoons apple vinegar
optional: powdered cinnamon, fresh herbs.

Preheat oven to 200°C, oil (with sunflower oil) some ramekins if you want cornbread muffin or/and a ceramic baking pan if you want a more classic result.
In a medium bowl, wisk together the soymilk and the vinegar. Add the oil and maple syrup and wisk with a wire wisk until foamy and bubbly. In a large bowl, sift together the dry ingredients.
Pour the wet ingredient into the dry and mix. Pour the batter into the ramekins/pan and if you want you can sprinkle the batter with some powdered cinnamon or some fresh herbs.
Bake for 20 to 35 minutes (depending the size of the ramekins/pan), until a toothpick inserted into the center comes out clean.
You can slice into squares the cornbread and serve it warm or store it in an airtight container.

salt

2010-01-23T16:21:00.004+01:00

I love salt, especially organic not refined atlantic salt. I've been teased about the copious amount I use.

I'm always intrigued by new combination of flavours and exotic spices.

A few days ago I made this seasoning for a plate of slow roasted potatoes, but I think it's wonderful also on veggies, pasta and tofu.

So, grind with a mortar and pestel or with an electric mixer some hazelnut, pink peppercorns, sel de Guerande and...voilà! you'll have a mixture as sexy as Florence performing "Suspicious Minds" with Glasvegas.

cocoa mousse

2010-01-18T22:22:00.006+01:00

I was so inspired and tempted by Green Kitchen Stories I *had* to make a mousse, but obviously I couldn't help myself and I made a few changes.

For 1 person
mix in a blender:
1 banana
1 teaspoon of unsweetened cocoa powder
1 teaspoon of maple syrup grade A
1 teaspoon of 100% peanut butter
a little rice milk
Pour in a glass and serve chilled.

I wish life could be delicious, fresh, simple and...well,a little magic like this.

Chickpeas+cauliflower+thyme velouté

2009-12-27T20:49:00.011+01:00

Today I've been thinking about re-establishing my food equilibrium which has been destroyed by the past ten - kind of - festive days.

A good way could be indulging in comfort wintry food like veggies+legumes velouté, an old favourite healthy option of mine when I think about dinner.

It's simple: a pot, some vegetable homemade stock, a stove, some herbs, a pinch of sea salt, a spoon and a pretty bowl.

In this case it's chickpeas and cauliflower with fresh thyme. Miso is always well-appreciated.

p.s. Yesterday I spotted my granny's cauliflower garden: just beautiful.

p.p.s. You must see how unique are these and how wonderful is Christine blog !!!

Ingredients:

600 ml hot veggie broth
230 gr cooked chickpeas
300 gr chopped cauliflower
1/2 teaspoon fresh thyme
1/2 garlic clove, finely chopped
1 pinch of sea salt (optional)

Put the chickpeas and the cauliflower in a stock pot.
Add the hot vegetable broth and cook until the cauliflower is tender.
Add the thyme and the garlic and puree the soup with a blender.
Taste and add salt if needed.
You can serve it with a drizzle of extra vergin olive oil and also you can accompany the soup with
some crackers or a toasted slice of simple rustic bread.

Simple and healthy veg. broth:

2 l water
1 medium yellow onion, peeled and halved
2 medium carrots, peeled
2 or 3 medium celery stalks, cleaned
1 teaspoon organic sea salt

Put all the ingredients in a large stock pot, add the cold water and cook (medium-low heat) until the veggies are tender (for about 30 minutes). Filter the liquid (and eat the veggies if you like).
The broth can be stored in a glass jar for 2-4 days in the fridge.

2009-12-24T01:19:00.003+01:00

It's late but I don't want to pack my little suitcase and go to bed.

There's more food (like gluten-free fat-free vegan beet and cocoa teacakes and posh pasta from Naples) than clothes that has to be carried home with me tomorrow.

I'm listening to Vic Chestnutt, Devendra Banhart and Beirut right now while I'm editing some pics I took one or two months ago.

Butternut squash panna cotta with caramelized walnuts

2009-12-07T22:49:00.007+01:00

Well…what can I say…It’s been two long busy months: my last exam, the flu (not the piglet one though), endless university issues, the beginning of my thesis, the search for two new flatmates.

I’m breathless!

Finally my mom came to visit me yesterday: she brought a bounty of organic vegetables so I’m a happy girl with a fridge full of vitamins. I prepared an healthy and delicious lunch for her and the gran finale was the butternut squash pannacotta. I’ve been experimenting lately with this kind of treat and I’m in love with this autumnal flavour.

Ingredients (for approx 5 ramekins)

350 gr oven roasted butternut squash, diced

200 ml rice milk (just plain without sugar)

200 ml gluten free rice cream

2 Tbs 100% rice malt

1 tsp agave nectar

½ tsp agar agar, dissolved in a little lukewarm water

1 Tbs corn starch

Place the squash, rice milk, rice cream, rice malt and agave nectar in a saucepan and bring it to a boil. Turn off the stove and pure the mixture with an immersion blender. Add the agar agar, stir and let sit for 5 minutes. Then sift the corn starch and stir to dissolve. Put the saucepan on the stove and stir until it boils. Continue to stir for 3 minutes while boiling. Pour into containers and refrigerate until set.

Serve with caramelized walnuts ( mix in a medium saucepan 4 Tbs chopped walnuts and 4 Tbs rice malt, bring it to a boil for few seconds and then transfer on parchment paper and let cool).

Panna cotta alla zucca con noci caramellate

Ingredienti (per circa 5 porzioni)

350 gr zucca cotta al forno e tagliata poi a dadini

200 ml latte di riso non zuccherato e non aromatizzato

200 ml panna di riso

2 cucchiai di malto di riso 100%

1 cucchiaino di succo d’agave

½ cucchiaino di agar agar in polvere sciolto in un po’ di acqua tiepida

1 cucchiaio di fecola di mais

Mettere zucca, latte, panna, malto, agave in una casseruola e portare a bollore. Spegnere il fuoco e rendere il tutto a purea con un frullatore a immersione. Aggiungere l’agar agar, mescolare e far riposare per 5 minuti. Setacciare la fecola di mais e rimettere sul fuoco medio-basso mescolando continuamente. Far bollire per 3 minuti e poi versare nei contenitori. Mettere in frigo finchè non si solidifica.

Servire con delle noci caramellate (mescolare in un pentolino 4 cucchiai di noci spezzettata con 4 cucchiai di malto di riso, portare a bollore per pochi secondi, trasferire il tutto su carta forno e lasciar raffreddare).

Gratin Dauphinois

2009-10-19T14:13:00.007+02:00

E' la prima volta che mi cimento in un gratin di patate. Non ha mai fatto parte della cucina della mia famiglia e quindi non l'ho mai assaggiato con latte e panna vaccini. Ho adattato la ricetta del gratin dauphinois di Clotilde aka Chocolate & Zucchini...e il risultato è ottimo. Adoro modificare, personalizzare, veganizzare...insomma stravolgere le ricette!

Gratin Dauphinois

Ingredienti (per 3 porzioni di contorno)

500 gr di patate pelate e tagliate a fettine sottili con la mandolina

250 ml di latte di riso non aromatizzato

1 cucchiaino di sale marino integrale

noce moscata a piacere (meglio se appena grattuggiata e biologica)

1 spicchio d'aglio tagliato per lungo

100 ml di panna di riso

Accendere il forno a 220°C. In una padella cuocere a fuoco medio per 10 minuti le patate con latte, sale e noce moscata. Quando il latte assumerà una consistenza cremosa le patate saranno pronte. Strofinare lo spicchio d'aglio su fondo e pareti di tre piccoli ramekin. Adagiare metà delle patate, cospargere di metà panna di riso, aggiungere le rimanenti e coprire con il latte rimasto nella pentola e la restante panna. Cuocere per circa 35-40 minuti e poi fare riposare per 5 minuti prima di servire.