My Fall

I know I am a little late to welcome the fall.  I am also lagging on posting here, but for good reason.  Wine and Food and Dogs.  I am really busy tasting wine, making food and working in rescue, and I have neglected my blog.  We just passed the grape harvest and the making of the new wines.  Right now we are picking olives for olive oil.  Here are some photos of what has been going on.

Picking grapes for the 2011 Roèt

I found her with no fur while taking a walk.  Now she is a jewel.  

2nd kitten of the summer Bon Jovi

Fall means TRUFFLES!

My South-West version of Mylène's Lentil Burgers:

LENTIL BURGERS

Ettore and I tried La Margutta a veg restaurant in Rome:  Great Food!

My Grilled Seitan at la Margutta

Sadly, this is one of two dogs we rescued this summer.  He is getting better but he is looking for his forever home.  TITO!

Picking Olives

I can't believe this comes from out land!

Ettore combing the trees

I am pretty happy with myself! This will be made into oil in a day or so.

Curing some of our olives

AWFUL tasting we attended

Bavetta the 13 year old grumpy lady we adopted.  We are twin souls

What's on My Plate?

I have been super busy this season with work.  I feel like I need to set up camp at the Vatican so I can get a few more zzzz's in every night.  I have, however, managed to make time for my favorite activity, cooking.  I can tell you what is not on my plate:  decomposing flesh and animal secretions.  What is on my plate:  veganized healthy meals, zucchini from my garden, and lots of summer fruit.

 Four different types of zucchini (from my garden). From the left: Battered fried zucchini, spelt stuffed zucchini(spelt made with sun dried tomatoes, green olives, zucchini, mint, basil, and olive oil), grilled zucchini marinated overnight with olive oil, garlic, calabrian red peppers, and raw apple cider vinegar, and Zucchine agrodolce-sweet and sour zucchini with mint, garlic and olive oil. I am loving the bounty from my garden. Thanks to the awesome 

ladies for coming up!!

 Fresh Strawberries with 25 yr old Balsamic vinegar from Modena.  I broke the bottle yesterday.  A true crime against food.

 Some Zucchini from our garden.  We can't eat them fast enough.

My latest masterpice based on a wonderful dish I used to eat at Nemi.  Risotto alle Fragole-Strawberry Risotto.  This is a great dish that is not a dessert.  It is a savory risotto with a twist.  

     Recipes will soon follow.  I am sorry that I haven't had a minute to catch up my recipe writing with my cooking.  Stay tuned, and enjoy summer!

Just like Heaven: Pistacchi Trevani

     Though the odds were against me today-transportation strike in Rome, a train that was 50 minutes late and no buses to be found-I managed to make it on time to lead a culinary stroll throughout central Rome.  We usually wander around the markets, get some amazing coffee at Café S. Eustachio, eat treats in the Jewish Quarter and then have a Grattachecca, or Roman ice.  Today, my clients had already done all of those things, so I had to find a foodie paradise, and fast.  We took a taxi to a gourmand’s paradise, and they went to town.  All I could think about was whether I would be coming up to another 3 kilos of zucchini and if I did, what the heck was I going to do with them.  I admit, I was spaced out.  Until Mr. Gourmand had us tasting the 25 yrs old  Aceto Basalmico Tradizionale di Modena, which was itself quite divine.   If I believed in a god, it would be only under such circumstances as having tasted something so divine.  But no, the taste of heaven I had today were the pistachio cookies I sampled and of course, bought, that come from the town of Trevi, which is near Perugia.  

     Finding delicious cookies or sweets in Europe that are not full of eggs, butter and cream can be difficult, but in some parts of Italy, they are common.  These cookies are not at all beautiful; they are bright green with nuts falling out of them.  They look like oatmeal cookies on acid.  They do not, however, taste anything like oatmeal cookies, or any cookie on acid.    They are called Pistacchi Trevani, or Pistachio of Trivia.  They are made of a simple blend of almond paste, pistachio paste, and pistachios.  The paste from the nuts if made from the shelled and skinned nuts mixed with sugar until a heavy paste is formed.  They do not contain any flour, gluten, eggs, or dairy.  They are very rich, so one is, by far, plenty.  They are slightly baked on the outside, pasty on the inside and have an extra crunch due to the pistachio nuts that are added.  I love that they are bright green and look messy.  They do fall apart very easily.  What makes them special is that they have lovely sweet and nutty aromas. 

These were a pleasant surprise to discover while working.  These culinary tours will end up costing me more than I will ever make.  I can’t help myself.  At ever corner in Rome there is amazing tasty food that just begs to be sampled, from pizza Bianca (white pizza) to Roman shaved ice to fried artichokes.  I can barely walk 5 minutes without having to stop and eat something because it either looks so good from the window or there is a decadent aroma coming from its kitchen. 

I think these cookies would be fairly easy to make.  When I was looking them up I found many blogs referring to the pistachio cookies from Sicily that taste like heaven.  In fact, I do think they seem more Sicilian in origin than Umbrian, as Sicilian desserts often rely on nut pastes instead of flour.   Luckily, Ettore did not think they were Just like Heaven, and that translates into...more for ME.  

I think these would be extra special with a chilled passito, such as a Passito di Lampedusa.

Wherever they are from, they are DIVINE.  


Note: Some Almond Paste Contains Eggs.

Swimming in Zucchini

2011 has been a fruitful year so far in terms of our garden.   The zucchini are the most productive vegetable of the entire garden.  Yesterday I harvested over 3 kilos of zucchini, and that was after I had harvested the zucchini patch two days prior.  They grow so fast I can't keep up with them.  Planting, caring for and then harvesting these vegetables has been very gratifying work.  I have long hot days in Rome and I look forward to digging in the earth, tending to the garden and being able to harvest fresh vegetables for the dinner table.  I love knowing where my food is coming from.  I also enjoy being a guest at a friend's house and instead of bringing a store bought bottle of wine, I bring vegetables I have produced.  All of my local friends can look forward to receiving lots of zucchini as there is no way we will eat them as fast as they are growing.
     On some days I will pick zucchini in the morning and go back in the late afternoon before sunset and there are already more to be picked.  I plan to leave a few on the plants so I can have larger ones for stuffing.  There are so many great vegan recipes that use zucchini, and I imagine I will have to use as many as I can so that I do not get bored with eating these lovely vegetables that are an excellent source of fiber, potassium. vitamin A, and magnesium.  
     I am looking forward to summer pasta salads with zucchini, zucchini bread, pickled zucchini, blending them into a smoothie for added nutrition in my diet, eating them raw with hummus, and more.  What are your favorite zucchini dishes?

This is one of my own favorite recipes for zucchini.  

Super Yummy Aromatic Garlicky Green Beans

Maybe some of you are like me.  You love greens beans.  I love green beans.  They were always my favorite vegetable at Thanksgiving and Christmas.  I love when they are fresh, but I will eat frozen.  I love their texture and when they freshly cooked but still crisp and the green, clean, and fresh flavors burst in my mouth.  They are quite neutral at times, and when fresh have a slight sweetness.  Unlike some of the other green vegetables I enjoy, they are not one bit bitter. 

My husband hates green beans.  I am the cook in this family.  I hate to make food that someone might not like, but I also do not want to deprive myself of one of the greatest vegetables on the planet.  Dilemma?  Yes.  Insurmountable?  No.  Unless there are allergies involved, with some creativity we can get our loved ones to share in our passion for green beans.  With this in mind, I had to get a little bit crafty.  I know that Ettore loves garlic and red Calabrian peppers.  I also happen to know that greens beans are one of the only vegetables his mom does not cook well.  That is saying a lot, I might add.  She is an excellent cook, and some of the best vegetable dishes I have had have been in her kitchen.  However, knowing this weakness and knowing that this is what Ettore is basing his prejudice on, I created these super delicious garlicky green beans.

Ingredients:

1 lb. green beans

5-6 sun dried tomatoes, chopped

6-10 cloves of garlic, crushed

1-3 tsp of crushed calabrian red peppers (depending on how hot you want them)

½ cup crushed almond or almond slivers

1 vegetable bouillon cube

5 tbs olive oil

Splash of white wine

1/2 of Celtic sea salt

1-2 cups of water

Directions:

    In a large deep pan pour in the olive oil and white wine.  Add salt, garlic, and red peppers.  Sauté together on medium heat for about 2 minutes.  Then add the chopped sundried tomatoes almonds, stir and sauté well until the almonds become slightly toasted.  Add one cup of water and simmer all the ingredients together as water with medium heat.  As the garlic begins to soften and break down, mash it down into smaller pieces.  Now throw in the green beans and the rest of the water.  Makes sure to stir well and makes sure the green beans are moist and covered with mix.  Stir and sauté for about 2 minutes on medium heat.  Make sure water is not totally evaporated.  Turn heat to low and allow the beans to simmer for about five minutes, stir occasionally until water has evaporated and the sauce is more like a thick sauce than a soup.  It is important to not allow the beans to become soggy and overcooked.  Beans should stay crisp.  I like to serve this on a bed of farro (Spelt) or Quinoa, which I boil with a bouillon cube and some salt.  Enjoy with an aromatic wine like a Riesling. 

Buon Appetito!!

P.S. My husband said they were the best green beans he had ever eaten. 

   

2010 and Moving Ahead

     2010 has been an interesting year.  So much has happened this year in my personal life, in my Animal Rights Activism, and in the world.  I think the biggest lesson for me this year is that I have finally learned to trust my heart and intuition when it comes to fellow human beings.  If my heart tells me someone is scum, fake, and not worth it, I now listen.  If my husband backs up this opinion, than I don't want to waste my time on people.  Often we can tell if a person is a backstabber by the company they keep, or what they value in life. I value nature, the simple life, amazing food, great wine, my family and friends and I don't value boob jobs, vanity, name dropping or social climbing.  I want my life to be guided by good deeds and good people with true hearts.  I guess it just takes awhile.  I jump into my 7th year of life in Italy with better prospectives, better language, and better friends...out with the old, in with the new.    This year has taught me I can be a gourmand without exploiting animals.  When people ask, "What do you eat?"  I have to laugh. 

In Rome, the Animal Rights community lost a true Angel, Miss Maya.  She was a colleague of mine, and whenever we saw each other we only spoke about animals.  She would always talk about her dogs and cats and we would complain about how violent humans are as corpse eaters.  She always said, "They are better than us."  She gave her life for a fellow sentient being, trying to save a cat from a train.  She taught me a lot about how to care for a feral cat community, and I will really miss our random meetings at the pizza spot near the Vatican.  Her death is a true loss, because we need more veg people and people who respect the lives of other sentient beings.  It is sad for those she leaves behind and a real loss for non human animals.  Maya was a glittery eyed firework.  I remember the first time I saw her at the Vatican she was putting her clients in a Taxi at a Taxi stand where there was a long line, and some priests just cut the line and got into the Taxi.  She had none of it.  She practically pulled them out of the Taxi so her clients could have it, after all why shouldn't they wait in line like the rest of us?  Maya lived her life to the fullest, and I want to as well.  I can no longer waste my energies where they are not needed, and I need to have a louder voice for all sentient beings.  I am dedicating my year of animal rights activism in 2011 to Maya.  I hope she works through me.

To honor her, I am going to do more for animals this year.  My activism is going to be peaceful.  I know that the only way to have peace on earth is to go vegan.  Veganism is the only way to love yourself, fellow sentient beings, and the earth.  If you love animals, and you still consume their bodies and products, please stop.  Get informed on why animal agriculture is violent, polluting and unhealthy.  Animal products are killing us and the earth.  If you support meat and dairy you support exploitation of both animals and humans.  The workers in these industries are exploited.  The industry is the most polluting of any on earth and produces more pollution than all transportation(cars, trucks, trains, boats and planes) worldwide.  Do it for the animals, the planet, and for fellow human beings.  If you believe in peace and a non violent future, GO VEGAN in 2011!!!!!!

Please do not buy pets, adopt at a shelter.

Here are some links:

The Vegan Society


Abolitionist Approach

Why don't  I eat meat, eat animal products, wear animals or exploit them?  They feel, have complex social lives, and deserve LIFE.   All Sentient beings deserve to live out their natural life in a way that is natural to them.  Not as our property, food, labor,  entertainment or clothes.  I don't eat meat, animal productss, buy animal skins like leather or fur, wear wool, go to Sea World (one of the most evil places on earth).  You are what you eat, so don't eat dead animals!!  GO VEGAN!  It's the compassionate choice. 

Which image is more peaceful?  Animals alive or animals killed so you can chew on them?

Gary L. Francione: The Abolitionist Approach to Animal Rights Make the world a more just and less violent place in 2011: go vegan and talk with your family and friends about veganism.

Bucatini al (non)Cacio e Pepe

Bucatini al (non)Cacio e Pepe

     One of the things I love about the Roman-Laziale kitchen is the use of simple ingredients that make amazing food that is full of flavor.  I could say the same thing about my own personal vegan kitchen.   I spend most of my kitchen time bringing out the best flavors of fruits and vegetables.    I don’t really do a lot of substitution cooking because I like to eat a mostly whole foods diet.  I do eat tofu, but that is because I really love the taste, texture and flavor of tofu, not because I am trying to substitute meat. 

     Most of my non-vegan friends in Italy tell me that the reason they are not vegan is because they love all the cheeses of Italy.  In fact there is an abundance of cheese made from the milk of sheep, goats, cows and even water buffalo.  Not for me, thanks.  In Rome, the cheese that is sprinkled on top of pasta is not parmigiano but pecorino and one of the most simple and tasty dishes is called Cacio e Pepe, cheese and pepper.  It is best with a long pasta like spaghetti, but if you want it to be really Roman, get some bucatini.  It is like tube spaghetti.  The word cacao is referring to cheese, even though in Italian, the word formaggio, is closer to the French.  Cacio is derived from the Latin word casio, which means cheese.  Cacio e Pepe is a very poor Roman dish, and it is VERY easily veganized.  All it consists of is olive oil,  pecorino romano,  and fresh black pepper. 

Ingredients for 4 people

For the( Un) Pecorino Romano

   200 g of blanched almonds

1 1/2 tablespoon Nutritional Yeast

1 teaspoon agar agar POWDER

1/2 tablespoon Celtic sea salt (NEVER table salt, not even cheap sea salt from the grocer)

3 tbsp olive oil

Black pepper to crush

One package of Bucatini or Spaghetti

Directions:

     In a food processor almonds, nutritional yeast, agar agar, and salt until blended very well with no chunks of almonds or salt.  In a large pot, boil water, add salt when water is boiled and add the pasta.  When the pasta is al dente, drain and place back into the pot.  Add the contents of the food processor, about 2 tbsp of crush black pepper and the olive oil, also about 2TBSP of the starchy water saved from boiling the pasta.  Stir all of the ingredients together until the pasta is covered in the sauce.  serve in small pasta bowls and add more crushed black pepper as desired. 

    Enjoy with a bottle of Lazio Malvasia. 

Buon Appetito!

Truffled Roasted Pumpkin Risotto

Truffled Roast Pumpkin Risotto

There are few things in life that are both as delicious and aromatic as pumpkins and truffle.  It is my pleasure to offer you a fragrant and mouth-watering recipe of truffled roasted pumpkin risotto.  In a previous post, I  presented some photos of the vegetable treasures I bought from the nuns down the road and some photos of the truffles I bought at the White Truffle Festival in Volterra.  I also mentioned that my house had been robbed and that the thieves made off with my computer, so I was unable to write a blog.  Since then the police in Guidonia called us to tell us they caught the thieves and had our fur covered computer waiting for us to pick it up.  So, I now have my computer, I can upload my photos, and continue to offer you delicious and scrumptious vegan meals that will conquer even the most hardcore meat eater.  

Ingredients for 4-6 people:

1 kilo of fresh pumpkin, do not use canned

One large yellow onion

2 cloves of garlic

1 Bouillon cube

1-2 tbsp of truffle salt (easy to make at home)

Truffle paste(optional)

5 cups of Arborio rice

One small black or white truffle to slice over risotto

Directions:

First, you'll want to slice up half of a large pumpkin into quarters of thirds, put it in a pan and roast it until the pumpkin "meat" becomes soft and you can scoop it out of the skin.  While the pumpkin is roasting, put the garlic and onion in a food processor to finely chop, remove the onion and garlic and rinse out the processor because you will need to use it again.

Put the pumpkin into the blender, without the skins, of course, add a tablespoon of truffle sauce or paste(make sure it does not have cheese added to it) also add one tablespoon of truffle salt and blend into a puree.  Set aside.  

Since I was making for a larger amount of people, I used a large pot instead of my deep pan to make the risotto.  In a large pot add olive oil (not the truffle oil, as most of it is disgusting and chemical laden), about a teaspoon of truffle salt, splash of white wine, bouillon cube, the finely chopped onion and garlic and sauté until the onion is almost clear and translucent.  

Stir in the rice without water and allow the rice to simmer with the onion and garlic while stirring for 2-3 minutes, or until the rice starts to slightly toast.  Then, slowly add in a a cup of water at a time, add one cup, always stirring, and then allow the rice to absorb the liquid.  After about 3 cups of water...

...stir in  the pumpkin puree, add more water while always stirring the rice slowly until the rice is al dente and has a creamy texture.  About a minute before serving, add another tablespoon of truffle sauce/paste

With a ladle, put about 3 scoops of the risotto in each bowl and shave the fresh truffles over each bowl, and serve.  Buon Appetito!!

This meal was incredibly rich and decadent.  Everyone was begging for seconds, and we thoroughly enjoyed the risotto with a bottle of Gewurztraminer from Alto Adige, which paired perfectly with the aromatic pumpkin and truffle dish.  

B.Alive in Rome

     Two nights ago in Rome, on the rooftop terrace of my friends Sienna and Yves, I was fortunate enough to be a guest at a raw gourmet meal prepared by Boris Lauser of B.Alive.  Boris Lauser is a Gourmet raw food chef from Berlin, who prepared a Balinese themed gourmet meal for 22 guests.  The theme was, "Tropical Inspirations from Bali."  It truly was inspired.  The food was delicious, the presentation beyond anything I expected, and the love and attention to detail absolutely superb.  It was a splendid evening full of love, life and epiphany on my behalf.  

     I brought Ettore, who was a rather reluctant participant, expecting celery and carrots, and the need for food afterwards.  To be fair, his only experience in the world of raw food has been through me and my obsession with green super food smoothies.  Not exactly the epitome of flavors and diversity!  He was blown away by the explosion of flavors we tasted, as was I. 

     My experience was rather, a spiritual one.  I loved all the food and luckily a much better and talented writer than I has written a glowing review of the food and the evening which you can readHERE. 

     My experience reaffirmed for me the philosophy that, “You are what you eat.”  I made a decision in my adult life that I no longer what to be a part of the cycle of violence and sorrow in the food chain.  There is nothing natural about slaughter and animal agriculture, and the inspired evening reiterated for me what I hold close to my heart.  I do not want to consume pain.  When we eat animals and their bodily secretions we consume their energy of pain and sorrow.  One thing I am certain of is that energy never dies, the world is a cycle of energy, and we are stardust.  When I eat live food I feel clearer, level headed, and my solar plexus feels aligned.  I feel balanced.  If we are what we eat, then eating a gourmet raw food meal made with integrity and love means we are a part of this energy cycle.  We become alive, hence, B.Alive.   Boris Lauser radiates life and positive energy.  Everything we need to live is in the plant world, and we can do it with variety, flavors, and creativity. 

     So I thank Boris for this evening of love, creativity, and color.  I thank Sienna and Yves for providing such a suitable terrace for everyone to enjoy, and most of all I thank Mother Nature for providing such an explosion of color and flavors.  It was beyond a doubt an inspired evening.  

Ettore enjoying a glass of local and organic Bellone before the dinner started

Cucumber with balinese flavor infused cashew cheese

Chinese Style Dumplings with sweet and sour dipping sauce

Guests enjoying their delicious dumplings

Preparing the Gado-Gado, a rainbow of raw food

Gado-Gado

Such amazing colors...full of life and love

The purple beans were to DIE for.   So good!

Cardamom Coconut Halva




THANK YOU BORIS!!!
B.Alive Blog



WATCH THE FILM FOOD MATTERS!!

Veganize it!!

Veganize it...Don't just Criticize it!

Check out this vegan blog.  This woman is amazing!  She is coming out with a recipe book soon and I am certainly going to line up and spend the night in the rain to get it if I have to.  Her recipes and photos are gorgeous and the blog is fun to read.  I look forward to her posts.  She really puts so much effort into making amazing food, proving that vegan food is as hedonistic as we all would like.  Corpse munchers, chew on that!  I love this blog because it is positive and refreshing.  It is easy to get boggled down with all the negativity surrounding the movement.  Sometimes I just want to breathe in and celebrate food, as a true foodie.