Vegan Recipes: Red Onions

Showing posts with label Red Onions. Show all posts

Friday, November 1, 2019

Stufato di verdura - vegetable stew

I love chopping colourful veggies, what a treat!

For this stufato (like a casserole) I used red onions, celery, red, green and yellow capsicums and carrots. Gently sauté the vegetables with olive oil, then add plenty of tomato passata and salt to taste (or an organic vegetable stock cube). Cover and simmer on low for a long time (the longer the better), adding a little water if needed.

A couple of minutes before turning off the heat add some fresh basil leaves and a little more olive oil, plus salt to taste. Enjoy hot or cold.

Photos and Recipes by Alessandra Zecchini ©

Sunday, March 18, 2018

Eat your colour in a minestrone soup

Lovely colourful vegetables from the garden (except the red onions), all ready for a minestrone. From the bottom: red onions, rainbow chard, carrots, yellow beans, silverbeet stalks, celery, green beans, flat beans, kale. Just add water and salt.

Wishing you all a colourful week!

Photos and Recipes by Alessandra Zecchini ©

Thursday, June 20, 2013

Roast potatoes with red onion and thyme

Cut the potatoes in small cubes. Chop one or two red onions, and some good olive oil and mix.

Place on an oven try lined with baking paper and sprinkle with salt. Bake on high for about 30-40 minutes, shaking the potatoes from time to time (I do this by lifting the baking paper). When the potatoes are ready add a few thyme sprigs and mix well (I like to add the thyme at the end, it will smell lovely!). I also like to use thyme with red onion, but sage could be a good alternative.

Photos and Recipes by Alessandra Zecchini ©

Thursday, January 3, 2013

Pumpkin and red onion soup with thyme and rosemary flowers

Ingredients:

1 red onion

2 tbsp olive oil

2 kg pumpkin flesh

1 celery stick with leaves

2 l vegetable stock

Salt and pepper to taste

A few sprigs of thyme

A few rosemary flowers

Instructions

Chop the red onion and sauté with olive oil. Add cut and peeled pumpkin, a celery stalk with leaves and some vegetable stock. When the vegetables are cooked blend the soup, adjust with salt and pepper and then decorate with fresh thyme and rosemary flowers (these can be eaten and will give the soup a lovely rosemary flavor without any of the woody leaves!).

Photos and Recipe by Alessandra Zecchini

Saturday, May 5, 2012

Beans and flowers

This salad is really simple: I just chopped half red onion and marinated it for 30 minutes in white balsamic condiment of Modena (FYI, white balsamic vinegar of Modena doesn't exist, it can only be called 'condiment') and then I added one can of Italian butter beans and one can of Italian chickpeas (obviously drained and rinsed...), salt, extra virgin olive oil, and flowers from my garden: chive flowers, borage flowers and calendula petals. Easy but yummy!

Photos and Recipes by Alessandra Zecchini ©

Sunday, April 29, 2012

Puy lentil, red onion and herb soup

Ingredients
300 g puy lentils
1 bay leaf
1 pinch of salt
1 red onion
2 tbsp extra virgin olive oil (plus more for serving)
1 sprig sage
1 sprig rosemary
1.5 l vegetable stock
1 tbsp freshly chopped parsley and chives

Served with homemade onion ciabatta

Rinse the Puy lentils and place in a pot with plenty of water and one bay leaf. Cook for about 25 minutes, then add one pinch of salt and stir. Drain, discard the bay leaf and rinse again. Chop the red onion and place in a capable pot with the oilve oil, sage and rosemary, and sauté for a few minutes, then add the lentils, followed by the vegetable stock. Simmer for about 30 minutes, and just before serving add the chopped parsley and chives and another drop of extra virgin olive oil.

Photo and Recipe by Alessandra Zecchini ©

Thursday, April 5, 2012

Roasted Veggies with spices or balsamic vinegar

I was not sure if you post this or not... I roasted some veggies, pumpkin, potatoes (previously boiled but not too soft) and orange kumara with red onion... everything was drizzled with olive oil and the first two were seasoned with salt, smoked paprika, garlic, cumin seeds and just a little chili. The kumara and red onion just had salt and olive oil, and once baked I added some Aceto Balsamico Tradizionale di Modena. Everything was so yummy, but ... by mistake I must have deleted the image with the roasted veggies! I looked for it on my phone, it was gone, completely gone! I think that these days I am taking far too many photos with my iPhone, and to make space I need to delete a lot of them, and sometimes I delete them before downloading them!!! Yes, it is not the first time that something like this has happened :-(. Does it ever happens to you? And does anyone know how many pics I can have on my iPhone at any moment? I am so scared of overloading it... thank you and enjoy the pics of the 'raw' vegs!

Photos and Recipes by Alessandra Zecchini ©

Wednesday, February 2, 2011

My Sweet and Spicy Tomato Chutney

Ingredients

1 kg tomatoes

1 red onion

3 fresh chillies, finely sliced

3 garlic cloves, peeled

1 tsp freshly grated ginger

4 tbsp sultana

250 ml white vinegar

1 tsp salt

1 tsp hot chilli powder (optional)

1 cinnamon quill

5 cloves

400 g sugar

1 apple

Wash the tomatoes and dice into 2 or 3 cm pieces. Peel and chop the onion and dice into 1 cm pieces. Place the vegetables in a large saucepan with the chillies, garlic cloves and ginger.

Bring to simmer, stirring often, and when the tomatoes are starting to break add the sultanas, vinegar, salt, hot chilli powder (if using), cinnamon and cloves. Bring back to simmer point and then add the sugar.

Stir well until the sugar is dissolved, then add the apple, also diced into 2 or 3 cm pieces, but not peeled (apple peel contain pectin, a setting agent). Keep stirring and simmer until the apple becomes soft, but not mushy.

Add some fresh chillies if you like and simmer for five more minutes.

Place the hot chutney into sterilised jars (dried in the oven), then let it cool down and close with the capsule lids. Place the jars in a pot and cover with water. Bring to the boil and simmer for 20 to 30 minutes, depending on the size of the jars. Let the jars cool down in the pot overnight and when they are cold make sure that the capsule has popped by pressing gently on the lid. Store in a dark place and then, once opened, in the fridge.

Sunday, January 16, 2011

purple-green bean salad with balsamic red onion

from my garden

I have yellow and purple beans in my garden. The purple beans are beautiful, but unfortunately they loose their colour while cooking. I tried to add salt and a pinch of baking soda to the water...nothing, the purple colour just washes away....but they do become an incredible brilliant green!!!

To remember that they were purple, I decided to serve them with a red onion, (from my garden), and this is my recipe:

Cut the red onion into thin slices, put into a bowl with a pinch of salt and a teaspoon ofAceto Balsamico Tradizionale di Modena (ABTM). Let the onion marinate for at least two hours.

Wash and top and tail the purple beans, boil them in plenty of water with a pinch of salt and a pinch of baking soda. I like to leave them a little crunchy, but you can cook them to your taste. Drain the beans and rinse them under cold water, then dress them with a little extra virgin olive oil and a pinch of salt. Place them in a glass and top them with some balsamic onions.

Serve.

Vegan Recipes

Pages

Friday, November 1, 2019

Stufato di verdura - vegetable stew

Sunday, March 18, 2018

Eat your colour in a minestrone soup

Thursday, June 20, 2013

Roast potatoes with red onion and thyme

Thursday, January 3, 2013

Pumpkin and red onion soup with thyme and rosemary flowers

Saturday, May 5, 2012

Beans and flowers

Sunday, April 29, 2012

Puy lentil, red onion and herb soup

Thursday, April 5, 2012

Roasted Veggies with spices or balsamic vinegar

Wednesday, February 2, 2011

My Sweet and Spicy Tomato Chutney

Sunday, January 16, 2011

purple-green bean salad with balsamic red onion

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