How long does four delicious italian recipes [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can four delicious italian recipes [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make four delicious italian recipes [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is four delicious italian recipes [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does four delicious italian recipes [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

5K Views 14 years ago

Four Delicious Italian Recipes
[Vegan]

CC By: Christina Pirello: Host, ChristinaCooks

Author Bio

Christina is one of America’s preeminent authorities on natural and whole foods with a... Read More

Order with Instacart Download Our App

Discover more recipes with these ingredients

Lentil Escarole Soup, Panelle, Ciambotta con Carcioffi, & Pignoli Cookies

5 - 6

Dairy Free

Sicily is Italy with magic sprinkled on it. Goethe said, ‘To have seen Italy without having seen Sicily is not to have seen Italy at all.’ And it ain’t just Goethe and me. They came; they saw; they stayed. From the Greeks and Romans to the Bourbons, everyone has fallen... Read More

Ingredients You Need for Four Delicious Italian Recipes [Vegan]

Lentil Escarole Soup

extra virgin olive oil
2-3 cloves fresh garlic, finely minced
1 small yellow onion, diced
sea salt
1 stalk celery, diced
1 carrot, diced
2-3 small, ripe tomatoes, diced, do not seed
1 small dried red chili, crushed
1 teaspoon ground cumin
1 teaspoon tumeric
1 cup green or brown lentils, sorted, rinsed well
1 bay leaf
4-5 cups spring or filtered water
1-2 teaspoons sea salt
3-4 leaves escarole, finely shredded
2-3 sprigs fresh basil, finely minced, for garnish

Panelle

2 ½ cups chickpea flour
3 cups spring or filtered water
3 tablespoons finely chopped flatleaf parsley
3 tablespoons capers, drained
4-5 tablespoons coarsely chopped, cooked chickpeas (ceci beans)
Sea salt
Cracked black pepper
Avocado or olive oil for frying

Ciambotta con Carcioffi

1/2 lb. eggplant, unpeeled and cut into 1-inch cubes
good, fruity extra-virgin olive oil
1 large onion, thinly sliced
5 large cloves garlic, minced
1 stalk celery, thinly sliced
a large handful of fresh basil, stems removed, chopped
14 ounce can diced tomatoes
3/4 lb. new potatoes, or any waxy potato, scrubbed and cut into 1x2-inch pieces
1/2 lb artichoke hearts (fresh are best, but you may use those canned in water.)
1 large or 2 small sweet red or yellow peppers, seeded and cut into 1x2-inch strips
Sea salt and freshly-ground black pepper

Pignoli Cookies

3/4 cup almond meal (ground, blanched almonds)
1 cup whole wheat pastry flour
½ cup semolina flour
pinch sea salt
1 teaspoon baking powder
1 teaspoon baking soda
Scant pinch ground cinnamon
1/4 cup light olive or avocado oil
½ cup brown rice syrup
1 teaspoon pure vanilla extract
Unsweetened almond milk
1-2 cups pine nuts

Order with Instacart Download Our App

How to Prepare Four Delicious Italian Recipes [Vegan]

Lentil Escarole Soup

Place a small amount of oil in a skillet, with garlic and onions and turn heat to medium.
When the onions begin to sizzle, add a pinch of sea salt and saute for 2 minutes.
Transfer to a soup pot with a little more oil.
Add carrot and tomato, another pinch of salt and saute until shiny with oil.
Add chili, cumin and tumeric and stir well.
Add lentils, bay leaf and water, cover and bring to a boil.
Reduce heat to low and cook until lentils are quite soft, about 45 minutes.
Season to taste with salt.
Remove bay leaf and simmer soup, uncovered for 3-4 minutes.
Stir escarole and basil into soup and serve immediately.

Panelle

Place flour in a sauce pan and whisk in water to break up any lumps.
Whisk in parsley, salt and pepper to taste and place over medium heat.
Whisk constantly, cooking until the mixture pulls away from the sides of the pan, about 15 minutes.
Fold in capers and chopped chickpeas.
Turn the mixture out onto an oiled surface, like a cookie sheet or marble slab.
Using a spatula, spread it evenly and thinly.
Allow to cool and set.
Cut into 2 x 3-inch rectangles.
Place about 2 inches of oil in a deep skillet over medium heat.
When the oil is hot (about 375o), fry each panella until golden brown, turning once to ensure even cooking.
Drain on paper towels and serve immediately.
The most common serving method is to serve is smothered with a spicy tomato sauce.

Ciambotta con Carcioffi

Toss the eggplant cubes in a colander with 2 teaspoons salt.
Let it sit in the sink until it starts to sweat out the bitter juices, about an hour.
Rinse, drain and pat dry, squeezing a little.
In a skillet, heat about a tablespoon of oil.
Add the onion, garlic, a pinch of salt and sauté over medium-high heat for about 5 minutes, adding a little water as necessary to prevent sticking and burning.
In a large pot, add a small amount of oil and sauté celery for 2 minutes.
Add the basil and saute for 2 minutes; then add the tomatoes and sautéed onions and garlic.
When it comes to a simmer, add the eggplant, artichoke hearts, potatoes and 1/2 teaspoon salt.
Stir, bring to a boil, then turn down and simmer, covered, for 15 minutes.
Add the zucchini and peppers and simmer 15 minutes more or until all of the vegetables are tender.
Season to taste with salt and pepper, transfer to a warm serving bowl, and allow to stand 15 minutes before serving.

Pignoli Cookies

Preheat oven to 350o and line a baking sheet with parchment paper.
Place almond meal and flours in a mixing bowl.
Stir in salt and baking powder.
Mix in oil, brown rice syrup and vanilla to form a sticky dough.
Slowly add almond milk, if needed to make the dough cohesive, but you still want it to be soft, not sticky.
Spread pine nuts on a dry, floured surface.
Using floured hands, roll dough into 1-inch spheres.
Roll cookies in pine nuts.
Place cookies on baking sheet, spacing them about an inch apart. B
Bake until cookies are golden and slightly puffed, 12-15 minutes.
Remove them from the oven while still soft, as they will harden as they cool.
Transfer to a rack and cool. Makes 18-20 cookies.