When we realised there were six vegan panettoni on the market this year, we knew we had to try them all. Here we will give you our opinion on the best vegan panettone for this winter holiday season. Panettone is a traditional Italian Christmas cake. It originated in Milano sometime in the 18th century. Since…
Cooking and Food
Neapolitan Classics: Provola Affumicata (smokey provola cheese)
Provola affumicata is a typical smoked cheese from the Campania region and it is the classic cheese that we use in the dish pasta e patate (pasta and potatoes). This is very easy to make, stretchy, melty and requires no cooking. It does, however, require soaking. So your active time to make this will be…
Butternut Squash Spread
This umami filled, no oil, spread will rival avocado on toast any day. It tastes indulgent and it is anything but. It is ridiculously simple and quick to make. It does require that you have roasted butternut squash on hand and you can prepare that ahead of time and keep it in the refrigerator. And…
Neapolitan Classics: Pasta e Ceci (Chickpeas)
Super easy, delicious and cooked in one pot, this is a beloved and classic Neapolitan dish.
Neapolitan Classics: Migliaccio
Something different – Neapolitan – to mark Shrove Tuesday (Fat Tuesday/Carnevale/Pancake Day)
Easy Dandan Mien or Tan Tan Mein
Dandanmein is a fiery and satisfying noodle soup with origins in Sichuan. This is an easy vegan version.
A little bit of Kenya in London: Coconut Greens Stew
A coconut stew from London via Nairobi.
Eat Your Greens Pesto
Long gone are the days when pesto meant only the classic Italian sauce of basil, garlic, walnuts and olive oil (yes, walnuts, not pine nuts). Now, you may add this simple, oil free, fast, inexpensive, nutritious and delicious recipe to your pesto repertoire using broccoli!
Beans, Greens and Pasta Soup
This is a very simple, tasty, inexpensive, nutritious and quick meal, using whatever beans, greens and pasta we may have on hand. You may use tinned beans and frozen greens, small pasta or larger sized or even rice, millet, quinoa or cous cous. Ultimately, this recipe should serve as an inspiration to explore combination of…
Neapolitan Classics: Simply Delicious Everyday Tomato Sauce
Despite that tomatoes were only introduced to Italy in the mid-16th century, tomato sauce, or la salsa di pomodoro, is another staple of cucina povera, which literally translates to poor kitchen – peasant food. The first recipe for tomato-sauce-topped pasta and pizza appeared in 1779 in Antonio Nebbia’s cookbook Il Cuoco Maceratese. Today, the humble tomato sauce is ubiquitous, not…
