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…
Neapolitan & Italian
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…
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)
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…
Neapolitan Classics: Lightly Stewed Courgette (Zucchini) with Plum Tomatoes
While visiting my sister B. in Napoli, she made this dish for us for dinner. I had forgotten how much I enjoyed courgette cooked in this manner. Upon my return, I made it for Mr. GoodEating, who also very much enjoyed it. This is a traditional Neapolitan dish and it is inherently vegan. It is a…
No Oil Creamy Spring Bow Ties
What? A creamy sauce made without oils? Yes, it can be done … and you have seen the basic method on this blog before (remember The Easiest and Creamiest Mac & Cheese and the broccoli mac & cheese). This dish sacrifices nothing in terms of flavour. It packs a tangy punch, it is creamy and full of…
Neapolitan Classics: Pasta e Patate
This is a very typical Neapolitan dish and almost embodies the essence of cucina povera. In Naples, you will find it at home and in many restaurants and trattorie. It is very easy to prepare and is inexpensive. Yes, this is, in fact, a recipe for pasta and potatoes. Carbohydrates are not bad for you. They…
![There are more clovers on the lawn than there are days left until @thinklikeavegan is officially on shelves!
Pre-order your copy anywhere books are sold and stay tuned for next week’s announcement of our launch party.
[Image description: a white scrap of paper sits on some bright green clovers with multicoloured sparkles falling. Black text is written on it that reads “Every day we’re vegan, we’re doing something to promote veganism.”]](https://emisgoodeating.com/wp-content/plugins/instagram-feed/img/placeholder.png)
