  Hello little wanderer! ~ This is my tiny corner of the web, where I babble about food, travels, diy projects, and just life in general according to my own tastes. I am a seventeen-year-old bespectacled girl named Martina. I hope you enjoy your stay and thank you for stopping by ♥
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Vegan Sandwiches
 Thursday, 7 May 2015  13:25  0 comments)Helloooo~ Today was not as sunny as yesterday, unfortunately, but the weather seems to be going straight towards summer! It's very warm, but also a bit too humid ;-; Yesterday I tried to bake some bread using my bread machine because I thought that, that way, it would have risen in spite of the humidity, but I was oh so wrong ... It actually turned out terrible, it was all pale and had collapsed, ew! Fortunately enough my mum was so caring to make me some more homemade bread (spelt, sesame and sunflower seeds bread, my ultimate favorite!!!) this morning so that I could still whip up a couple sandwiches for tomorrow's school trip. Thanks mom, you're the best! So, as were going to hike and the temperature it's much likely going to be roasting hot, I decided to bring two sandwiches just in case I get super hungry. I made one with hummus, boiled carrot strips, grilled zucchini and leek sprouts and the other one is with hummus, lettuce, boiled carrot strips and leek sprouts (not too much of a variation, I know hahah). I had some leftover veggies and hummus so I made one more sandwich that we tasted at dinner and I really want to share with you the recipe because these turned out delicious! VEGAN SANDWICHES:  For the Hummus Ingredients: 420gr. canned chickpeas, rinsed 1 spoonful extra virgin olive oil 1 spoonful water 1tbsp. lemon juice paprika, to taste Instructions: Rinse the chickpeas from their water and put them into a bowl with oil, water and lemon juice, then process them with an immersion blender until they form a thick and dense cream, which has a nice and spreadable consistency. Add paprika and stir vigorously. (N.B. The recipe originally calls for lime and garlic but I had no lime and my body doesn't really seem to react too well to raw garlic so I try to limit my intake of it, but you can use these if you like. It would be the juice of half a lime instead of lemon juice and a clove of garlic, minced.) For the Sandwiches Ingredients: Zucchini, 1 (grilled in a nonstick grilling pan, covered with very little extra virgin olive oil) Small carrots, 2 (cut into strips and cooked in boiling water for a few mins) Leek sprouts Hummus Lettuce, a few leaves Instructions: Cut 4 slices of your favorite bread and spread them all with some hummus. Cover the slices with as many of the veggies as you like and your vegan sandwiches are ready! Enjoy! :) It's just as simple as that and suuuper quick to make! :D I hope you liked this recipe, Martina :) xx  Healthy summer smoothie
Hello! :) Spring is finally here! Today the weather is gorgeous and I went on a bike ride for an hour across the countryside to pick some needles. I will probably cook a vegan frittata with them and, if I don't use them all this way, I think I'll also make some pasta. I'm super excited about cooking needles because I used to do it with my mum when I was just a little child and it's been so long since I've harvested them myself and eaten them! :D Unfortunately though I forgot my water bottle at home and I was roasting >~< Needles[s] (funny me) to say, when I came back home I was suuper thirsty and I decided to experiment a little bit with the fruit I had at home and I came up with this super simple smoothie recipe that I want to share with you. :) This smoothie is made with only fruit, it doesn't contain any sweeteners and it's super delicious and refreshing! APPLE, WATERMELON AND STRAWBERRY SMOOTHIE:  (Can you spot that small apple chunk I didn't blend well? haha) Ingredients for 1 serving: - 1/2 an apple - 1/4 of a very ripe small watermelon, without seeds - 2 strawberries Instructions: Peel the apple, remove torso and cut it into small chunks. Remove the seeds from the watermelon and cut it into big chunks. Wash the strawberries and cut them into halves. Blend all the fruit together, adding a spoonful of water if you feel your smoothie is too dense (I personally like mine to have more of a juice texture) and a dash of lemon if you like it. Enjoy! :) I hope you liked this very simple recipe! Martina :) xx Labels: apple, fruit, Juice, lemon, smoothie, strawberry, summer, watermelon Pumpkin Farinata (Italian thin savory cake)
Farinata is one of my absolute favorite things on Earth right after pizza, ice cream and a few other foods, actually! "Farinata" is pretty much pizza's infamous counterpart, even though here in Italy it is quite popular and appreciated and you can find it in most pizzerias. This dish has got different names depending on the region, in mine it's called "farinata", but in Tuscany and some others, for example, it's called "cecina". It looks like a very thin sort of cake (it's more like a pancake actually), it's savory, extremely simple to make and also vegan! But do you know what's something else I REALLY adore? Pumpkin. I can't get enough of it! I am so so sooo obsessed with it. I'd buy it from January to December nonstop, even during those months when it's not in season (which, okay, I know, it's not such a good thing but ... Can't help it haha) and eat it in whatever way possible: steamed, roasted, boiled, puréed, in soups, in desserts ... So, what could come out if I paired these two things I deeply love? Well, of course nothing else but a mouth-watering and 100% heavenly pumpkin farinata!! This pumpkin farinata is often featured in my lunchbox, as it's healthy, it requires very little time to prepare and very few ingredients and it's also a very satisfying dish. Today I wanted to share with you my ultimate recipe to make it: Ingredients:
100 g. chickpea flour
200 g. mashed cooked pumpkin
150 ml. cold water
2 spoonful extra virgin olive oil
rosemary
salt and pepper to taste
Preparation:
Mix the chickpea flour with the cold water using a fork, gently stir in the mashed pumpkin and mix well until it's fully incorporated. Season with salt and pepper.
Grease an ovenproof pan with the oil and pour the chickpea and pumpkin mixture over.
Top with rosemary and bake in the oven (preheated) at 220 degrees Celsius for 25-30 minutes. [ I'm very sorry that I don't have a picture of it at the moment, but I'll post one as soon as I make this again! ] I hope you liked this recipe, let me know if you try it and what you think of it! :) Martina xx Labels: began, chickpeas, clean eating, dish, farinata, Food, healthy, Italian, pumpkin, recipe, vegetarian, whole foods Homemade blueberry spaghetti
Helloo~ I had a bunch of things to study during the weekend, but I managed to find some spare time to make this amazing blueberry pasta that I had heard of while in the mountains. I did everything from scratch and I veganized the recipe I had therefore I wasn't sure whether it'd turn out fine at the first attempt, but quite surprisingly it did! My parents and I had this for lunch, in a caramelized leek and chopped hazelnuts sauce and it was able to please even my mum's palate, which was very much of a success given that she's the strictest of all judges when it comes to food hahah So, let's go directly to the recipe, which is extremely simple yet full of flavor and healthy too :) BLUEBERRY PASTA WITH CARAMELIZED LEEKS AND CHOPPED HAZELNUTS  Yield: 4 For the homemade pasta: ~ 100g fresh blueberries ~ 175g spelt flour ~ 1 flax egg (1 tbsp ground flaxseed + 2 tbsp water) ~ 25 ml water Instructions: In a food processor blend the blueberries until they're a little liquidy. In a big bowl mix all the ingredients and start kneading the dough until it forms a smooth and not sticky ball. Let it sit for 10-15 mins and then divide it into two smaller balls. Now you can either use the Japanese soba method to make the noodles or a pasta machine, which is what I did. When your spaghetti are ready, put them on a big floured chopping board and drizzle them with a little more flour. You can either cook them the day you made them, letting them sit on the chopping board for at least half a hour before, or within a week. This is to cook in salted boiling water for about 5 minutes. For the sauce: 1 medium leek 80-100g hazelnuts (to taste) Extra virgin olive oil Chop the leek into thin slices and put it into a nonstick pan with a spoonful extra virgin olive oil. Let it cook for about 8 minutes on medium and then add the hazelnuts you'll have previously roughly chopped. Keep stirring and, if necessary, add some cooking water of the pasta. When the pasta's ready, transfer it to the pan and sauté it a little bit with the sauce. Serve. [I got the idea for the sauce from saporimadeinitaly.blogspot.it] I hope you liked this recipe, let me know if you tried it and what you think about it! Martina xx
Labels: blueberry, cooking, delicious, Food, hazelnut, healthy, Italian, leek, pasta, recipe, spaghetti, vegan, vegetarian, wholefoods |
