Good food is good mood

Aubergine rolls vegan an easy and tasty recipe, ideal for everyday lunch and dinner. The ingredients needed to make them are few and simple. Grilled aubergines, cooked ham, and some scamorza cheese are enough and you will bring to the table a second of really delicious vegetables. These rolls are also perfect as an appetizer and accompanied by a little bread they can become a rich single dish. As a final touch, I sprinkled my rolls with tomato sauce … making the shoe in this kind of dish is really a pleasure! I recommend preparing a large number of eggplant rolls because, if they advance, the next day when they are cold they are even better! In addition, my rolls are also light because the aubergines are grilled and not fried, so we can indulge them every day without guilt! Try them and you will be won over! Cooking time: 25 min Ready in: 25 min INGREDIENTS FOR AUBERGINE ROLLS VEGAN 2 large grilled aubergines 300 ml tomato sauce already cooked and seasoned 300 g cooked ham 200 g white...

The summer Panzanella salad is a very easy and super tasty dish perfect for dinner with friends, it is ideal both as a side dish and as an appetizer but it can also be a single dish when we want to stay lighter. We can prepare it in advance and take it with us to the office or for a trip out. I called it summer Panzanella salad because instead of using the classic bread I used crunchy croutons for salads, soups, and soups. It is really fresh and delicious, season it with oil, salt, and vinegar, also if you want a softer version you can add a few tablespoons of water to the croutons! Let’s see together how to achieve it! INGREDIENTS FOR SUMMER PANZANELLA SALAD 200 g of croutons for salads and crunchy soups 20-25 red cherry tomatoes 80-90 g of pitted olives a cucumber 2-3 tablespoons of white vinegar or apples extra virgin olive oil to taste salt to taste fresh basil red onion to taste FOR PEOPLE-4 Preparation of Summer Panzanella Salad First, we start by cutting the cucumber into ...

Today we prepare together the vegetarian pumpkin risotto, an autumn first course prepared with fresh seasonal pumpkin , perfect for a lunch with family or friends. Vegetarian pumpkin risotto is easy to make and the ingredients we will need are a few simple but they create a truly irresistible first course, which puts everyone on the table! This vegetarian pumpkin risotto is a simple and rustic dish that lends itself to being easily enriched with many other ingredients such as sausage or bacon or grated cheese. I recommend you try this risotto because you will be won over by it. Let’s see together how to prepare my vegetarian pumpkin risotto! Preparation time 15 min Cooking time 20 min Ready in 35 min INGREDIENTS FOR THE RISOTTO 400 gr of chopped pumpkin Half onion (or leek or shallot) Salt + extra virgin olive oil to taste 400 gr of rice 60 gr of butter FOR THE VEGETABLE BROTH 1.5 litres of water 1 onion 2 celery sticks 1 carrot 12 tablespoon of salt FOR PEOPLE-6 Preparation of Ve...

Today we prepare together the fresh porcini risotto, a first autumn dish, perfect for a family lunch but also for the festive table, as a first vegetarian to prepare for relatives and friends! With mushroom risotto you can never go wrong, it is a delicious dish, prepared with a few simple ingredients, easily available in our pantries, and in the supermarket. Clever advice, to obtain an even tastier mushroom risotto, is to hydrate the dried porcini mushrooms directly in the vegetable broth, in this way the mushrooms will hydrate and our broth will have a much more intense flavour and also a beautiful colour amber. Try it yourself and let me know what you think, now let’s see together how to prepare the fresh porcini risotto! Preparation time 20 min Ready in 20 min Calories- 370 INGREDIENTS FOR FRESH PORCINI RISOTTO FOR THE VEGETABLE BROTH 1.5 liters of water carrot 1 celery stick 1 1 onion 30 gr of dried porcini mushrooms Half a spoonful of salt FOR THE RISOTTO 400 gr of rice 70 g...

The chocolate crumble tart with coconut and chocolate is a summer dessert without cooking that is prepared in no time. It’s fresh and with an irresistible flavour, I’m sure it will appeal to adults and children. This dessert is made with a base of crumbled cocoa biscuits with the addition of butter and a super tasty filling of cream, icing sugar, coconut, and yoghurt. This dessert is enriched by the vanilla aroma thanks to the addition of the vanilla extract in berry, it will make it even tastier and more fragrant. The taste of coconut with that of chocolate goes very well and I recommend you leave the cake in the fridge until you are ready to serve it, it will remain compact and super fresh! Let’s see now how to make chocolate crumble tart! INGREDIENTS FOR CHOCOLATE CRUMBLE TART 350 g of cocoa biscuits 150 g of melted butter 300 ml of fresh cream 2 tablespoons of icing sugar 2 teaspoons teaspoon of vanilla extract 125g coconut yogurt 2 tablespoons of coconut flour + t...

Thai vegetable spring rolls are an easy and tasty recipe, perfect as an appetizer or as a second dish based on vegetables. For these roles, I was inspired by the famous spring rolls, typical of Chinese cuisine . The ingredients to make them are simple and genuine; enough of the phyllo dough (you can buy it ready in all supermarkets) and the vegetables we like most and in a few gestures we will prepare rolls that will appeal to the whole family, adults and children. As for vegetables today I chose cabbage, pepper, carrot, spring onion and zucchini, you will vary according to your tastes and what you find in the fridge: in fact, mushrooms, aubergines, asparagus, radicchio will also do well, in short, a lot of space for your imagination! If you can’t find the phyllo dough, you can safely use the brisé or puff pastry, your rolls will be equally delicious! Let me know in the comments if you will make these Thai vegetable spring rolls in the oven, but I am sure that when you taste them ...

The vegetarian zucchini carbonara is a delicate version, suitable for non-meat eaters, of the classic carbonara. An easy recipe to make, perfect as a quick first course to bring to the table, because it is prepared in just 10 minutes on the clock! Also ideal for using fresh seasonal courgettes , which will make this first course delicious. I chose to use fusilli as pasta, because I had opened them in the pantry but, we can use the preferred pasta format such as spaghetti or half sleeves. Now let’s see together how to prepare vegetarian zucchini carbonara! Preparation time: 10 min Ready in: 10 min INGREDIENTS FOR VEGETARIAN ZUCCHINI CARBONARA 450 gr of fusilli (or the preferred pasta format) 3 courgettes 4 eggs + 1 yolk 1/2 onion 50 gr of grated Parmesan Pepper and turmeric to taste Extra virgin olive oil to taste Salt to taste. FOR PEOPLE-4 Preparation of Vegetarian Zucchini Carbonara Preparing vegetarian courgette carbonara is very simple, first, we boil a pot of salted water. In...