First Course

soy ragù 2

Soy Bean Ragu

Here's how to make the ragù without using the flesh, but by using vegetable products.
In this case we use the texturized soy hydrated and also add vegetables like onion, peas and carrots.

By claudia2812

Radicchio Risotto Special recipe - Claudia's Secrets

Radicchio Trevigiano Risotto

This is my new recipe of Radicchio Trevigiano Risotto. Differently to my latest recipe, I garnished this first course with some leaves of savoy cabbage steamed, sautéed in a pan with a drizzle of extra virgin olive oil flavored with wild fennel

By claudia2812

Lemon Gnocchi with Peas

Lemon Gnocchi with Peas

It's a really creamy dish bolstered by soft pillows of potato gnocchi. The zest of fresh lemon enhances both the peas' sweetness and the natural flavor of the spinach.

By rosy

Seitan with Orange Sauce

Seitan Orange Sauce

For this recipe I was inspired by the traditional Italian "scallopine". In Italy "scaloppine" are thinly sliced cuts of meat, that are commonly dusted with flour, sautéed and served with a side of vegetables.
Since we are vegans will use Seitan instead of meat and the result will be better of the original recipe with meat!

By claudia2812

Risotto with Italian Radicchio Vegan Dishes Claudia's Secrets

Risotto with Radicchio

This recipe remember the flavor of the Italian lands, Radicchio is truly part of the Italian culture. If you come in Italy, you can above taste this vegetable in Veneto region.
This recipe is made with Carnaroli rice that's the best variety for cook "risotti".
The Veneto tradition suggest to use red wine for accompany your risotto!

By claudia2812

porcini mushroom risotto Claudia's Secrets Recipe

Risotto with Porcini Mushrooms Dried

Dried Porcini mushrooms take on an intense, smoky flavor that fills the room with its rich fragrance. I cooked my special risotto with they, obtaining a great success with my guests. I like to use dried Porcini mushrooms to deepen the flavor of soups, gravies and in sauces for polenta and pasta. usually I prefer to let soaking dried mushrooms throughout the night, changing several times the water and holding the last to cook the stock.

By claudia2812