Vegan Recipes

These were soooooo delicious!!! I made the side dish just with onion, tomato, green beans, Fresh As Chili Powder (plus a little oil for frying the onion and salt to taste. The 'main' green curry had all the others Fresh As powders (plus some chili): lemon grass, coriander, ginger, sweet basil and kaffir lime.  The kaffir lime was my favourite! I also added some Vietnamese mint from the garden.  It had tofu, potatoes, carrots, beans, onions and coconut milk, plus organic vegetable stock for seasoning. Served with rice. Amazing!

Thank you Fresh As! 

Photos and Recipes by Alessandra Zecchini ©

The smaller potatoes were sautéed with garlic, olive oil, rosemary, sage and salt. A real luxury to eat such small potatoes, but I need to make more space in the garden, and there are plenty more to dig up! 

Any suggestions for more tiny potato recipes?

From my garden

Since my leeks are not ready and I don't have any onions or garlic in the garden, I thought of adding some chives at the end, for that 'oniony' kick. But you know what? When I lifted the lid it smelled like I had just entered a huge veggie garden. The aroma was so strong and perfect that I didn't add anything else.

It was a filling and satisfying garden soup (I called it zuppa dell'orto), you can add a drizzle of extra virgin olive oil and/or some freshly ground black pepper in the end, or some pasta for a thicker earthier flavour. Sorry I forgot to take a photo when it was in the plates, and it got eaten so quickly!

Photos and Recipes by Alessandra Zecchini ©

I had some leftover green curry paste in the freezer. When I make green curry I usually have too much for one meal so I freeze the rest (it freezes really well). My paste is really simple, some fresh ginger (peeled) some shallot (also peeled), fresh coriander (with stalks), green chilli (not too much for me, maybe one or two), and fresh lemon grass (one stick). If you have kaffir lime leaves or rind, the are good too, apparently, but I didn't have any. You should use a mortar and pestle, but I just added a little salt and blended everything in the food mixer.

For the curry

1 tbsp of green curry paste

2 tbsp oil

Green and yellow beans

Tofu, cut in big pieces

1 can coconut cream

Water

Fresh Vietnamese mint

Chilli (optional)

accompany with a blend of long and wild rice.

Sizzle the curry paste with the oil, add the beans and tofu, and then the coconut cream. Fill up the empty can of coconut cream with water and add (this way you can rinse and save all the coconut cream that get stuck to the can). Add salt only if you need it (my paste was salty already). Cook for 20 minutes, then add the Vietnamese mint (but also fresh coriander or Thai basil, if you have them) and the chilli, if you wish. Serve with steamed rice.

I love setting the table for different occasions, and since what I like is to source my food from the garden or from the wild, I wanted to source my mise en place in the same way too.

 I have a corner in my garden that looks quite tropical, with a few banana plants.

I went out with my machete: dadadadaaammm!! Those of you who have meet me are probably giggling by now, I am not exactly a bush woman!

The leaves needs to be washed well, like you would do with china, and dried with a tea-towel.

For a romantic dinner share a leaf between two.

Food can be served directly on the leaf (use as a plate) so I put the rice on the leaf but left the curry (it has a liquid sauce) in a bowl. Then you can pour the curry over the rice (use a nice ethnic wooden spoon) and eat with... fingers?? I never managed to, so spoon and fork worked well for us.

Finally if you are into tofu, chocolate and vegan dessert, have a look at this recipe form the Bake Club.

I am always looking for some good vegan desserts, let me know if you have one to share :-).

Photos and Recipes by Alessandra Zecchini ©