egetarian food THE ITALIAN WAY
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MUSHROOM: Risotto withtasty GINGER and light
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LET’S discover Ginger
Chinese medicine
Fresh and with a singular flavour, ginger enhances savoury dishes and desserts. It eases digestion and fights nausea. A ginger infusion is a remedy against colds.
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ou have to get used to the spicy taste and appetizing smell of ginger but once you have, it can be added to a lot of dishes, whether savory or not. Much adored in India and in South East Asia as an essential ingredient in many dishes , it’s good for the digestion and is a remedy for sickness and colds. Great with vegetable dishes, but very common in doughnut or cake mixes, too or with fruit or vegetable smoothies. It’s also the main ingredient of ginger beer and ginger ale. Ginger hails from Asia and the Pacific basin and comes in fresh or powdered form. It’s a tuber much praised by ancient shamens and used as an aphrodisiac, whereas nowadays its properties as an aid for digestion or car or morning sickness are more sought after.
Ginger tea to fight colds Ginger tea is a great remedy against the first signs of a cold and a blocked up nose. Put some boiling water in a teapot and add 1 gram of powdered ginger or a couple of slices of the fresh variety. Leave to draw for 5 minutes then filter and serve piping hot.
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Vegetarian Food – The Italian Way
Traditional Chinese medicine says ginger should be eaten in early Autumn due to its warming effect on the body. The spicy flavour is a weapon against the first cold days that arrive and protects the organism from viral illnesses. It stimulates sweat glands and so purifies the body of toxins while lower down, it’s a catalyst for intestinal bacteria which prevent the spread of undesired antigens.
recipe: for 4 servings Tofu cream with ginger ◗ 250g fresh tofu, 3 tablespoons soy sauce, ¼ ginger root, 1 tablespoon Tahini, 1 teaspoon honey, sesame seeds. Blend all the ingredients (apart from the sesame seeds) in a mixer into a smooth cream. Toast the seeds and place them in a bowl. Serve the cream with vegetables or spread on toasted croutons of brown bread with sesame seeds sprinkled on top. Tahini can be found in ethnic stores or organic food shops.
RECIPE
Ginger
CORDIAL
VEGAN!
HOME-MADE GINGER BEER This is fizzy, so to make it at home by using treacle and a teaspoon of beer yeast. Add grated ginger and pour the liquid into a bottle. Leave it to stand at room temperature for 24-48 hours then place in the refrigerator to cool.
hing A thirst-quenc drink, perfect olic as an nonalcoh cocktail
ORANGE and GINGER sauce Grate half the rind of an orange into a bowl and squeeze the juice out. Filter the juice and add the rind and 3 tablespoons of brown sugar. Heat at low temperature then remove from the heat and add some cinnamon, a little nutmeg and a teaspoon of chopped ginger or pinch of powdered ginger. Allow to cool and serve over a fruit cocktail or with biscuits to dip in.
1 Ingredients for 1 litre
1 litre water 1 ginger root (5 cms long) 150g brown sugar 1 lime
Boil the sugar and water for 15 minutes and when cooled, add the ginger (grated).
2
Allow to draw for an hour in the refrigerator and then add the lime juice and replace in the refrigerator.
3
Serve very cold with ice, ginger and lime.
Vegetarian Food – The Italian Way
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RECIPE
Apples and pears ER G N I G d n a n o m a n in c h wit
Ingredients for 4 servings
2 pears 2 apples 100g ginger snaps 40g brown sugar 1 teaspoon powdered cinnamon 1 teaspoon powdered ginger 2 tablespoons lemon juice 20g pistachios stick of cinnamon
VEGAN biscuits
For a sweet h, with more punc s add some clove at step 1
1
Heat 200 ml of water, filtered lemon juice, cinnamon and powdered ginger in a pan till boiling and add the sugar.
2
Remove the core from the apples and pears and chop into pieces, adding them to the liquid. 28
3 4
Heat for 20 minutes at low temperature, stirring occasionally.
Break the ginger biscuits into small pieces and sprinkle over the fruit. Garnish with cinnamon sticks.
Vegetarian Food – The Italian Way
Mix 2 cups of flour, ½ cup brown sugar, ½ cup of molasses, 1 teaspoon of yeast, 1 of powdered ginger and 1 of cinnamon. When a smooth paste has been obtained, add 2 cups of flour and gradually add soya milk to get a smooth biscuit mix. Roll it, cut into biscuit shapes and place in the oven at 130° for 20 minutes or until cooked.
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