The Top Italian Cookbook of Gluten Free & Cruelty Free Cuisine E-Book

Antonella Michelotti

• Herausgeber: Youcanprint
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2017

Beschreibung

Eating well and cooking good food is what most people desire.This is a fact.However, when body vetoes some foods and ethics vetoes othersthen a lot of experience and creativity are necessary to always havenew healthy & delicious foods on our tables.I looked unsuccessfully for a real Italian cookbook of only gluten freeand cruelty free recipes, so I decided to write one myself. The ingredients in this book are: thirty years of experience; an excellent knowledge of raw foods and their effects on the organism; endless creativity and the Italian cuisine, and in particular Tuscany, which is part of my DNA.It was an intriguing challenge to handle food with the limitations of a gluten free diet for health and vegan by choice, without ever losing focus on taste and pleasure.Get in touch with this new way of cooking and you'll learn how to make every day dishes amazing and even more surprising.

Leseprobe

Table of Contents & Index of Recipes

Introduction How it all began, the origins of this book

Why cruelty free?

Why is it wise not to eat gluten?

Appetizers

Avocado, Valerian Salad and Walnuts, with balsamic vinegar dressing

Bagna Cauda 3.0

Broccoli and Cashews Cream Spread

Cabbage, white Cabbage Salad, Kümmel flavored

Eggplant and Almonds Sauce

Fennel and Orange Salad, Sicilian Style

Red chicory dip

Rocket Sauce with Fresh Tomatoes

Spinach Salad, with Sun-dried Tomatoes and Jerusalem Artichoke

Tomatoes. Sun-dried Tomatoes from Sicily, a Cream Spread

Tomatoes. Sun-dried Tomatoes from Puglia. A Surprising Sandwich, Tasty Finger Food

Tomato. Raw Tomato Jelly with Shallot Sauce

Vegetable Salad with Pomegranate and Ginger Sauce

Yogurt Pudding with Saffron

Zucchini. Raw Zucchini Salad, with Mint Flavoring

First courses

Artichoke. Lemon-Flavored Artichoke Soup

Asparagus Cream. A light Delicacy

Asparagine with Maize Spaghetti

Avocado and Spinach Soup, with Sesame Sauce

Buckwheat, 'Norma' Style. With Tomatoes and Eggplants

Cabbage. Black Cabbage Soup with Potatoes in Bouillon of Fava Beans

Cabbage. Tuscan Soup 'Ribollita' Gluten Free, Cruelty Free and Low Nickel Content

Carrot Creamy Soup, really Super Light

Cauliflower Cream Soup with Savory Sauce

Chickpea Puree with Artichokes and Marjoram

Chickpea and Chestnut Soup

Chicory. Spicy Chicory with Polenta and Wild Fennel Sauce

Cucumber and Avocado. A Raw Cream with Mint Flavoring

Fennel Amazing Soup.

Gnocchi. Potato Gnocchi with Tomato Sauce

Gnocchi of Chestnuts Flour

Leek Cream, Mouth-Watering

Lentil Soup with Artichokes and Lemon

Melon Cream Soup, with Berberé Flavorings, a Raw First Course

Noodles of maize with Pine Nuts, Zucchini, and Pumpkin Seeds

Noodles of Maize, with Pesto of Basil and Pistachios

Onion Soup, Tuscan style

Pasta of Buckwheat with Wild Fennel Sauce

Peas Velvety Cream, with Lemon and Mint Flavoring

Potato Soup with Green Beans and Pesto

Pumpkin and Leek Soup, with Sesame Seeds and Cinnamon

Pumpkin Velvety Soup, with Sage Flavoring

Radishes Raw Soup

Zucchini Lasagna, No Gluten, no Dairy Products, Low Fat

Main Courses & Side Dishes

Artichoke Omelet Vegan

Artichokes Au Gratin

Asparagine Vegan Omelet

Avocado Sauté in the Pan

Belgian Endive with Sesame

Broccoli in Crêpe of Chickpea Flour

Broccoli as Stuffing for Potatoes. Finger Food

Cabbage with Citrus Fruit Flavoring

Cardoons with Sicilian Capers

Cardoons with Puree of Sweet Garlic, and Thyme Flavorings

Celeriac Baked in Papillote, with Aromatic Herbs and Onions

Celeriac Au Gratin with Seeds

Chards Ribs Stewed with Potatoes

Chickpea Flour Pancakes with Stewed Onions and Sage

Chickpea Flour, Spiced Crêpes

Eggplants ‘Botched’ with Vegan Ragout

Eggplants Croquettes

Eggplants ‘Parmigiana’, Vegan and Gluten Free

Fennel in Béchamel, Lightweight and Dietetic

‘Frittedda’. A Vegetable Casserole Sicilian Style

Jerusalem Artichokes with Sicilian Capers

Jerusalem Artichoke and Borettane Onions in Sweet-and-Sour Sauce

Jerusalem Artichokes ‘Pizzaiola’

Jerusalem Artichokes, with Sauce California

Jerusalem Artichokes, with Sweet Mustard Sauce

Leeks and Mushrooms, Fricassée

Leeks and Potatoes with Sesame, a Milfoil

Lentil Roast Roll, with Potato Turmeric Flavored Sauce

Mushroom and Potatoes Casserole with Wild Catmint

Stewed Peas, with Millet

Peppers. Caramelized Peppers Ginger Flavored

Peppers. Stewed Peppers

Potato Croquettes, with Saffron

Potato, Hash Browns

Potato. Baked Potatoes, my way

Potato Stew, Tuscan style

Pumpkin with Rosemary and Balsamic Vinegar

Quinoa with Green Sauce of Parsley

Quinoa Croquettes, with Lemon Flavored Peas

Rice. 'Venere' Black Rice, Orange Flavored

Roman Broccoli, Flavored with Capers

‘Sciakisciuka’ a Vegetable Casserole, Sicilian Style

Snow Pea and Potato

String Beans

Zucchini flowers, Stuffed with Potato and Marjoram

Zucchini ‘Parmigiana’

Desserts and sweet treats

Almond cake ‘Sbrisulona’

Apple cake with coconut butter

Apple cake, super quick

Apricot crumble

Banana Bread

Banana au gratin, flavored with orange

Banana bars with fruits, hazelnuts and almonds

Bavarian. Bavarian Cream Fruit

Caramelized Fruit

Cherries in Red Wine

Cherrie Crumble

Chestnuts, Boiled and Spiced

Dried Chestnuts with Vegetable Yogurt and Honey

'Castagnaccio'. Chestnut Cake

Chocolate Cake, Orange and Cinnamon Flavored

Coconut Cake, Rum Flavored, with Saffron Sauce

Figs. Stuffed Dried Figs

Hazelnut Biscuits, Marsala Wine Flavored

Maize Flakes Cookies

Melon Jelly, Flavored with Ginger and Mint

Nectarine and Almond Cake

Orange. Candied orange peel

Orange Flavored Raw Cake

Peaches, Caramelized and Flavored with Marsala

Pears, Baked and Flavored with Star Anise and Rum

Pear Cake with Coconut

Pear & Chocolate Cake, with Pear Puree

Pear Crumble

Pineapple & Coconut Cupcakes

Pineapple & Coconut Pudding.

Raspberries with Cashew Pudding

Rice. Tuscan Traditional Rice Fritters, Vegan and Gluten Free

Watermelon Pudding Sicilian Style

Sauces

Balsamic Reduction

Béchamel Sauce or White Sauce

Garlic Puree

Ginger and Sesame Sauce

Mayonnaise Sauce, Without Eggs

Parsley, Green Sauce

Pesto Genovese, ‘my Way’

‘Salmoriglio’, a Super Easy Sauce

Sour Cream, Vegan

Tomato Sauce 'Pomarola'

Tomato, Traditional Italian Sauce

Vegetable Ragout, with Red Wine Flavoring

Vegan ragout, with Goulash Flavoring

Vinaigrette Sauce

Wild Fennel Sauce

Wild Garlic, Ramson Sauce

Wellness drinks

Almond Milk

Bellini Cocktail

Chicory and Chocolate. Hot Drink

Ginger, Lemon and Honey Tea

Golden Milk with Turmeric

Lemon Infusion named 'Canarino'. A Healthy Digestive Drink

Mint Tea

Passion Fruit, Super Refreshing Drink

Anything but Bread

Buckwheat, salty tasty bars

Crackers. Seed Crackers

Flat Bread Cooked in the Pan

Focaccia with Olive Oil

Millet. Bread with Millet and Flaxseeds

Quinoa. Quinoa and sesame hardtacks

How to

Artichokes. How to Prepare Them for Cooking

Asparagus. What to Discard

Broccoli. Prepare it, Waste Free

Buckwheat. How to Prepare and Cook It

Cabbage. Black Cabbage How to Prepare and Cook it

Cardoons. How to Get Them Perfectly White, Sweet and Tender

Garlic. To Neutralize its Side Effects

Ginger. To Have it Always Ready at Hand

Grapefruit. How to Prepare it to be Served for Breakfast

Mango. How to Prepare it for Serving

Orange. Peel and cut Citrus Fruit int Segments

Polenta. Cornmeal Mush How to Prepare and Cook it

This may be Helpful: Quantities & Doses

Acknowledgments

Antonella Michelotti

The Top Italian Cookbook for Gluten Free & Cruelty Free Cuisine

YoucanprintSelf-Publishing

Titolo | The Top Italian Cookbook for Gluten Free & Cruelty Free Cuisine

Autore | Antonella Michelotti

ISBN | 9788892686335

© Tutti i diritti riservati all’Autore

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il preventivo assenso dell’Autore.

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Dedicated to my Grandma Isolina, her dislike of cooking gave me a good reason to start cooking. This book is a consequence.

Introduction

How it all began, the origins of this book

My name is Antonella Michelotti.

I am from Tuscany, I love good food and good cooking . Common sense tells me that nature is the best teacher. Good food has been my profession for 30 years.

I opened and managed for nearly three decades, restaurants reviewed by Italian guides and specialized press, where I cooked personally.

I always made my best to offer a pleasant and exciting experience.

I experienced more and more with avid curiosity and the traditions of every country I visited has enriched my knowledge.

Once I discovered my gluten sensitivity I have worked hard to understand what the best nutrition for me and for all human beings is, without losing focus on the pleasure of taste because love for good food has never left me.

Through my experience, my intolerance and my ethical convictions,

I gradually changed my way of cooking and eating, always focusing great attention on good food and fine dining.

This is why I wish to share my idea of cooking, gluten-free and cruelty free food good for our well-being and of the environment.

Therefore, I opened the blog www.cucinaresuperfacile.com and decided to collect my favorite recipes in this book.

Now my hair is silver, but giving people pleasure through taste is still my mission in this life!

www.CucinareSuperFacile.com

Why cruelty free?

The reasons for the vegan or vegetarian choice may be many.

Therefore, I will only tell what was my insight and the information that has induced me to stop eating animals overnight, without any effort.

Everything started with a movie, very well made and documented, on the devastating impact that intensive farming of cattle and pigs has on the planet which hosts us.

The data were worrying, talking about thousands and thousands liters of water to make a steak of a pound to get on my table.

My true Tuscan heart missed many beats that day.

The images were disturbing and, even if the information could be queried, the images spoke for themselves and spoke of animals treated like 'things', as totally devoid of feelings, emotions and pains.

The seed of doubt was then planted in my head.

Only a few hours later, with precise synchronicity, I saw the photo of a well laid dining table, and on the plate in the foreground I read the caption

'Who is on your plate?' .

My mind was made up. I was horrified at the simple idea of cooking a stew with, for example, my beloved cat Felipe.

I could not find, and I still do not find, any difference between our pampered furry companions and the animals intended for human consumption. Both are sentient beings, which means that they experience feelings, emotions and pain.

That said, I do not intend to proselytize but, if only a reflection was stimulated, I have not written in vain.

Why is it wise not to eat gluten?

In ancient times, when in Mesopotamia people began to cultivate wheat to obtain a food, which today might be called similar to bread, the wheat grains contained an enzyme that protected the body from the toxicity of gluten.

Nature itself seemed to wish to protect the body.

With the implants and with the modifications that wheat has suffered over the years, the percentage of gluten contained has increased enormously and, unfortunately, the precious enzyme-protector has gone.

Now the organisms perceive the gluten in all its toxicity.

Symptoms of gluten sensitivity and celiac disease are subtle and hardly recognizable.

The alarm bells can be for example:

• digestive problems such as a swollen and noisy tummy;

• problematic intestinal functions: sometimes diarrhea and

• sometimes constipation;

• a phenomenon called keratosis-pilaris: raised pores like goose-bumps that appear on the back of the arms. This occurs when the body has difficulty in absorbing gluten properly;

• heavy and foggy head after meals, also with a feeling of tiredness and drowsiness;

• dizziness, unstable equilibrium;

• stiffening of the joints similar to rheumatism;

• aching and creaking joints.

Even the sudden mood swings and a tendency to depression may depend on the mal absorption of gluten as well as frequent headaches, fatigue and hormonal imbalances.

Symptoms are really very hard to detect.

The cereals containing gluten: wheat, spelt, rye, kamut, barley and even oats, although to a lesser degree, often generate phenomena of intolerance (gluten sensitivity), and sometimes of real allergy (celiac disease).

The only known therapy is to abstain from eating foods containing gluten.

Many gluten free products designed for coeliacs by the food industry, are commercially available.

Unfortunately, apart from their being quite expensive and not particularly satisfying from the point of view of pleasure and taste, they are also rich in starches that turn into sugars, in the organism.

This can lead to problems of hyperglycemia.

In my opinion the best solution is to change your habits, choosing food that is not industrially made but naturally free of gluten and cooking it properly.

It improves not only the body’s well-being, but also the quality of life.

Appetizers

A good start to a meal is important.

If the palate and gastric juices are properly stimulated, each course will be appreciated at its best and it will benefit the digestion.

In my opinion, it is better to start with raw vegetables.

The following recipes has been selected with care.

Avocado, Valerian Salad and Walnuts, with balsamic vinegar dressing

The Avocado is a very ancient plant, very appreciated by the Aztecs and the Maya, 5000 years ago. It is really a precious food, very rich in proteins (more than the cow milk!), it is also considered one of the main sources of vitamin E.

Gluten free, no starch, no sugar, it is perfect for the nutrition of coeliac and diabetics.

It is a powerful anti-hunger: it seems to be able to give the brain the

information that the body has received all the necessary nutrition and create a sensation of satiety. Very interesting !

It is a versatile ingredient of many successful recipes, it is an excellent appetizer, light, exquisite and nutritious. The valerian salad is delicious and tender, very easy to digest, rich in mineral salts and vitamins, to be eaten only raw, it is also often used as appealing edible decoration.

Avocado, valerian salad and walnuts. Serves each person.

• a perfectly ripe avocado;

• a large handful of valerian Salad (lamb’s lettuce);

• walnuts, quantity to taste;

• sea salt;

• extra virgin olive oil.

Balsamic vinegar dressing:

• a cup of balsamic vinegar,

• two tablespoons of cane sugar.

Clean and wash the valerian, gently dry it with paper towel and place it on a dish, or tray.

Peel the avocado, slice it and put it on the valerian, add as many walnuts as you like, a pinch of salt, a few drops of balsamic dressing reduction and extra virgin olive oil.

The reduction of balsamic dressing is a valuable sauce in the kitchen.

I suggest you prepare a little quantity of it and keep it in a jar.

It is possible to find something similar ready in the supermarkets but it is so easy to make that I suggest you make it yourself. Here’s the recipe:

Pour a cup of balsamic vinegar in a small saucepan, the most inexpensive and young you can find in the supermarket, together with two tablespoons of brown sugar, let simmer until it is reduced by half.

That's it, that's all!

It's a real wild card, you'll see! It can be used for salads of all kinds but also to enrich vegetable soup, grilled or baked vegetables and more.

Bagna Cauda 3.0

Bagna Cauda is a real delight and typical of the Italian region Piedmont.

The word is quite explicit: it is a hot sauce for dipping vegetables of various kinds.

The original recipe for Bagna Cauda calls for an abundance of anchovies dissolved in extra virgin olive oil and a quantity of raw garlic slices.

The cuisine of the third millennium tends to lighten the recipe, sometimes because our stomachs are no longer used to these 'strong emotions' but also because the conviviality has changed and social circumstances do not allow one’s breath to have a strong smell of garlic.

I have always been greedy of Bagna Cauda, so I tried to give this delicious recipe, a more current and lighter interpretation.

I will never stop repeating that my mission is to combine the well-being with the pleasure of food and I am proud to I admit that I often succeed.

First of all let's see how to treat the garlic to neutralize its side effects: the green sprout should be removed from each clove and the cloves should be boiled in lightly salted water for 10 minutes, until they are well cooked. In this way, the allicin, which is mainly responsible for the difficult digestion and 'antisocial' breath, remains in the cooking water.

The cooked cloves can also be preserved in oil to be used for any other recipe.

The original Bagna Cauda recipe uses several anchovies, at least three or four per person, in this version which I call 3.0, cruelty free and lightened,

I replace the anchovies with precious Sicilian capers preserved in sea salt.

Well, now, let's see how to prepare the sauce.

Bagna Cauda 3.0. Ingredients and doses for each person:

• 4 o 5 garlic cloves prepared as mentioned above,

• a heaping tablespoon of capers preserved in sea salt, well desalted,

• three tablespoons of light extra virgin olive oil,

• your favorite vegetables.

The Bagna Cauda is quick and easy to make: blend the garlic with the olive oil and the capers until the sauce is thick and creamy.

Do not add salt, capers are already very tasty.

I recommend you do not use pickled capers, not even because of distraction.

Personally, I have selected, as suggested by the tradition of Piedmond, the following vegetables: cardoons, Jerusalem artichokes and red peppers.

Prepare the cardoons, (see chapter ‘How to’) and cut it into small pieces.

Cut the red pepper into quarters, remove the inside seeds and filaments and cut it into strips the size of a finger.

Peel the Jerusalem artichoke with a potato peeler, and cut it into pieces.

Pour the Bagna Cauda in a pot of terracotta with a candle underneath, and light the candle to heat the sauce.

Place your selected vegetables around the terracotta pot containing the Bagna Cauda, bring to the table and, with your fingers or a fork, dip the cut vegetables, one at a time, in the Bagna Cauda.

A timeless goodness, made suitable to our time.

In Italy, in Piedmont it is common to accompany the Bagna Cauda with a glass of young red wine, Nebbiolo or Barbera.

I vote for the Nebbiolo and I hope you will agree with my choice.

Broccoli and Cashews Cream Spread

My microscopic kitchen garden, this winter is generous with its abundance of small and very tasty broccoli.

Just to be sincere, it produced virtually only broccoli, therefore I have to use all my creativity.

The products of my creativity are not always successful, but in the case of this broccoli and cashew cream spread, I am so satisfied that I share the

recipe with you with real joy.

Broccoli and cashew, cream spread cream. Ingredients ad doses for 500 g of product.

• 400 g broccoli cleaned and washed,

• 50 g raw cashews, easy to find in any supermarkets,

• 100 ml rice milk,

• 4 or 5 cloves of garlic,

• salt, chili pepper,

• extra virgin olive oil,

Soak the raw cashews for a few hours.

In a large pan, fry the chili and the garlic cloves without the green sprout in oil until they are golden brown.

When they are golden brown, add the broccoli, and salt.

Do not use just the broccoli florets, but also use the leaves and stalks, which you peel and cut into pieces, as they are the most nutritious and tastiest part of the broccoli.

Let the broccoli cook covered with a lid, occasionally adding hot water until completely cooked.

They should be soft and well-cooked, almost a puree.

Leave the broccoli to cool until it is lukewarm.

In the blender, pour the rice milk, the rehydrated and drained cashews, the broccoli, now lukewarm, and blend for a few minutes.

You'll get a smooth cream, tasty and buttery thanks to the cashews.

This broccoli and cashew cream spread proved to be very versatile.

It is a true delight when spread on seed cracker, an excellent appetizer or a really greedy snack.

I used it successfully also to season potato gnocchi, which I enriched in vegetable protein by adding a spoonful of pine nuts.