Delicious Seasonal Food Recipes
OAT AND PUMPKIN PANCAKES
INGREDIENTS:
60g oat flakes
80g of vegetable milk
1 tablespoon of flour type 0
90g of cooked pumpkin
8 dates
1 teaspoon of baking powder
1 tablespoon of maple syrup
1/4 teaspoon of vanilla extract
1 pinch of salt
Serves:
2 portions
directions:
In a mixer, place the oat flakes and chop them until they are well blended. Cut the pumpkin into slices and bake them at 200 degrees in the oven for 15 to 20 minutes. Once cooked, transfer everything into the mixer, adding the dates and a couple of tablespoons of vegetable milk. When all is mixed, transfer everything into a bowl together with the solid ingredients (flour, salt, oat flakes and yeast). Stir everything, then slowly add the vegetable milk along with the maple syrup and the vanilla extract and continue to stir.
When your compost is ready, in a pan, add a drizzle of olive oil, then pour two tablespoons of your mixture and cook both sides of the pancakes for about 2 minutes at medium heat. Once your pancakes become golden, enjoy decorating them as you best prefer. We love to add a teaspoon of peanut butter and a mix of nuts and dried fruits.
PASTA WITH CANNELLINI BEANS AND SAGE
ingredients:
200g of pasta
300g of cooked Cannellini beans
10-15 Sage leaves
Extra Virgin Olive Oil
Salt
Pepper
Serves:
2 portions
Directions:
Start by cooking the pasta in a hot water pot with some salt. In a mixer, pour all the beans together with the olive oil, salt, pepper, and a tablespoon of cooking water from the pan and blend everything until a smooth cream is formed.
Drain the pasta and place it into a cooking pan, then add your Cannellini bean cream and the sage leaves to it. As a final step, grate the Parmesan cheese on top of your delicious “Al dente” pasta (the Italian way). If you are vegan, you can replace the cheese with a tablespoon of nutritional yeast and add a pinch of pepper to add an extra tasty flavour.
CREAMY EGGPLANT PASTA
Ingredients:
200g of pasta
2 Eggplants
40g of Hazelnuts
100g of white “Cannellini” beans
Extra Virgin Olive Oil
Salt
Serves:
2 portions
Directions:
Cut one of the two aubergines in half and then cut the inside of the aubergine again, making diagonal cuts to form some strips and then do the same in the opposite direction, creating some small squares, but be careful not to pierce the skin. Sprinkle a little olive oil on top of the aubergine and massage it gently with your hands, adding a pinch of salt. Transfer the aubergine on a baking sheet with baking paper, facing downwards and let it cook for 50/60 minutes at 200 degrees in a static oven.
Once cooked, let it cool and separate the pulp from the skin, which should now be very soft. If the aubergines contain a lot of water, drain them by putting the pulp in a large colander for a few minutes. Then pour the pulp into a mixer together with the beans, the oil and the salt.
Now start cooking your pasta in a hot water pot with some salt. Once the pasta is cooking, cut the other aubergine into medium size square pieces and cook them in a pan with some olive oil and salt. In another pan, toast the hazelnuts for a couple of minutes and then chop them with a knife or alternatively, use a mixer. Once the pasta is cooked, place it into a bowl and add the eggplant cream to it, then add the cooked aubergines together with the roasted hazelnuts and… voilà! Time to flavour your exquisite eggplant pasta.
PASTA WITH FINFERLI MUSHROOMS
Ingredients:
250g of fresh pasta (highly recommended for this recipe)
150g of fresh “Finferli” Mushrooms
Half a white onion
20g of white wine
Oil
Salt
Pepper
5 Thyme leaves
Serves:
2 portions
Directions:
Start by cleaning the mushrooms, removing any dirt left on them with warm water and then transfer them on a clean cloth, cutting them into medium thick slices. Now cut half an onion very finely, and make it sauté into a pan with a drizzle of olive oil and a pinch of salt at medium heat. Once the onion becomes of a golden color, add the mushrooms and cook them for about 10 minutes. Slowly add the white wine and continue cooking for another 5 to10 minutes.
Meanwhile, cook the pasta in a hot pot with salted water. Once ready, place it into a pan and add the mushrooms and a few tablespoons of cooking water. Make it sauté for a few minutes and then add the thyme leaves. When everything is cooked, serve your exquisite mushroom pasta and add a sprinkle of pepper on top of it as a final touch!
BAKED PUMPKIN TOAST
Ingredients:
3 slices of Wholegrain Bread
3/4 slices of Pumpkin
1 tablespoon of Peanut Butter
Mixed Nuts
Dried Fruits
Serves:
2 portions
Directions:
Cut three slices of your favorite whole grain bread and toast it in a toaster or on a pan on both sides for a few minutes. In the meantime, cut the pumpkin into 2/3 cm thick slices and bake them at 200 degrees on the central shelf of the oven for about 20 minutes on static mode. Then place the pumpkin on the top shelf for a few minutes on grill mode, to get that crunchy taste and look. We recommend to check the oven constantly to prevent any burning.
Lastly, remove the pumpkin from the oven, let it cool, put it on the bread and add the peanut butter, the nuts and the dried fruits on top. Enjoy your dreamy breakfast!