Eggplant Caprese! Just slop on some delicious steamed mushrooms, tomato slices, eggplant slices, herbs, a little pesto, and spicy tomato sauce, bake for 45 minutes at 375.
Vegan Italian
Okay, so here is the deal: Every month, one part of my family hosts a specific country, and prepares a huge meal that represents that country and only drink wine and beer from that origin. I am going home from school this weekend to go to my Aunts house, where we are celebrating Italy! So, I really really could use some suggestions on stuff my family can bring so that we can contribute in the theme and still be able to feed my belly. I have the book Vegan Italian but I dunno, nothing is standing out to me. I could always bring hummus and guacamole for appetizers since that is what I always eat, but I'd like to try to be creative. Any recipies for bean dips or anything unique? What about some main dishes? Thanks so much!! It would be even better if these dishes were yummy and healthy
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Heythat sounds good.
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You could use whole wheat pasta, but I'm way too lazy for that.
Yeah, I don't share though.Originally Posted by Washoe
Heythat sounds good.![]()
You could use whole wheat pasta, but I'm way too lazy for that.
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for a main meal you could try gnocchi with a simple napolitana sauce or a veganised eggplant and tomato parmigiana.
Thats always a good choice. Or you could do a roasted bell pepper bruschetta. Or something really easy is to cook up some vegetables such as broccoli, broccolini, or asparagus and serve them cold in a balsamic dressing, thats pretty tasty.Originally Posted by Medesha
Bruschetta with tomatoes, garlic, olive oil and fresh basil. Yum.
for a main meal you could try gnocchi with a simple napolitana sauce or a veganised eggplant and tomato parmigiana.
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is there an alternative to capers? they freak me outOriginally Posted by Honeysuckle
This is sooooo good! One of the best pasta sauces I've ever cooked.... I'm not all that keen on tomatoey sauces, but make an exception for this.
I like it with lots of chilli (which is where the hot and spicy of the name comes from!) I also use fresh tomatoes, but canned are just as good. Don't miss out the capers (unles you hate them) as they really make the dish.
I've had this with penne, but prefer it with wholewheat spaghetti ... a really nice rocket and red onion salad with a balsamic dressing and a foccacia with olives, red onion crescents and rock salt baked on top.
PENNE ALLA PUTTANESCA
Serves 4-6
2 medium onions, chopped finely
6 garlic cloves, peeled and chopped finely
2 red chillies, chopped finely
1 large handful fresh flat-leaf parsley, chopped finely
100g (drained weight) pitted black olives, quartered
5 tbsp capers (or a bit more if you like)
4 cans chopped tomatoes
extra virgin olive oil
pinch sugar
salt and pepper
pasta
Fry the onions, garlic and chilli in olive oil until soft. Add the parsley and season well. Pour in the canned tomatoes, stirring the mixture well.
Add the olives, capers, anchovies, a pinch of sugar, some extra seasoning and several tablespoons of olive oil. Stir well.
Simmer for approximately 45 minutes, stirring occasionally, until the sauce has reduced and deepened in colour to a reddish brown.
Cook the pasta, drain and then return to the pan. Ladle in a few helpings of the sauce at a time, stopping to stir the mixture, until all of the pasta has been generously coated. Serve immediately.
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YES! Exactly! Slice, pour, toss in baking dish. The end.Originally Posted by Washoe
I can't really picture in my head exactly what you're describing. Can you explain it in a little more detail? Is it like a casserole?
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Traditional Italian cuisine isnt really known for dips. You could make up a modern trattoria style dip from something like artichokes and fake cream cheese. I use this one, its pretty yumster
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2 8-ounce packages soy cream cheese, room temperature
1/3 cup soy sour cream
1/4 cup veganaise
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 garlic clove, minced
1 teaspoon vegan Worcestershire sauce
1/2 teaspoon hot pepper sauce
3 6-ounce jars marinated artichoke hearts, drained, coarsely chopped
1 cup grated soy mozzarella cheese (about 2 1/2 ounces)
3 green onions, finely chopped
2 teaspoons minced seeded jalapeño chili
6 6-inch pita rounds, each cut into 6 triangles
Olive oil
Using electric mixer, beat first 8 ingredients in large bowl to blend. Fold in artichokes, soy mozzarella cheese, green onions and jalapeño. Transfer to 11x7x2-inch glass baking dish. (Can be made 1 day ahead. Cover and refrigerate.)
Preheat oven to 400°F. Place pita triangles in single layer on baking sheet. Brush with oil. Sprinkle with salt. Bake until crisp, about 10 minutes. Remove from oven. Maintain oven temperature.
Bake dip until bubbling and brown on top, about 20 minutes. Serve hot dip with pita chips. .
There isnt one.Originally Posted by missmushroom
does anyone know of a traditional dip in italy? i really wanna not bring gucamole and hummus, haha.
Traditional Italian cuisine isnt really known for dips. You could make up a modern trattoria style dip from something like artichokes and fake cream cheese. I use this one, its pretty yumster
2 8-ounce packages soy cream cheese, room temperature
1/3 cup soy sour cream
1/4 cup veganaise
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 garlic clove, minced
1 teaspoon vegan Worcestershire sauce
1/2 teaspoon hot pepper sauce
3 6-ounce jars marinated artichoke hearts, drained, coarsely chopped
1 cup grated soy mozzarella cheese (about 2 1/2 ounces)
3 green onions, finely chopped
2 teaspoons minced seeded jalapeño chili
6 6-inch pita rounds, each cut into 6 triangles
Olive oil
Using electric mixer, beat first 8 ingredients in large bowl to blend. Fold in artichokes, soy mozzarella cheese, green onions and jalapeño. Transfer to 11x7x2-inch glass baking dish. (Can be made 1 day ahead. Cover and refrigerate.)
Preheat oven to 400°F. Place pita triangles in single layer on baking sheet. Brush with oil. Sprinkle with salt. Bake until crisp, about 10 minutes. Remove from oven. Maintain oven temperature.
Bake dip until bubbling and brown on top, about 20 minutes. Serve hot dip with pita chips. .
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I know a little bald-headed guy in Milan named Giuseppe who looks up girls skirts with a camera attached to his shoedoes that count?Originally Posted by missmushroom
does anyone know of a traditional dip in italy?
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Are you serious? I also have a friend in Milan who is called Giuseppe and is a little bald-headed guy! Hmmm... I haven't heard about the camera up girls' skirts from my friend but I wouldn't put it past him...Originally Posted by Washoe
I know a little bald-headed guy in Milan named Giuseppe who looks up girls skirts with a camera attached to his shoedoes that count?![]()
What kind of thing are you going to be dipping? At italian restaurants they always have the bread baskets with the balsamic vinegar and olive oil dipping bowl.... which is nice
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But thats obviously nothing like hoummus texture! Lol.
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