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[theplantbasedschool]

🇮🇹 Questo cremoso risotto vegano al pomodoro senza burro è un piatto molto semplice della cucina casalinga italiana. Il riso viene cotto lentamente in una ricca salsa di pomodoro, poi viene "mantecato" secondo la tradizionale tecnica italiana, con lievito alimentare, formaggio vegano e olio extravergine di oliva. Il risultato è un risotto vegano senza burro ma ricco, cremoso e dal sapore 100% autentico e italiano. INGREDIENTI 320 g riso carnaroli, vialone nano, arborio, roma o baldo 570 g pomodori pelati 1½ litri acqua 2 gambi sedano 2 carote 2 cipolle 2 foglie di alloro (optional) ½ cucchiaio sale grosso 15 foglie basilico 1 cucchiaino sale 1½ cucchiaio lievito alimentare in scaglie 60 g formaggio vegano 2 cucchiai olio extra vergine di oliva RICETTA COMPLETA SUL BLOG https://theplantbasedschool.com/risotto-al-pomodoro/?lang=it 🇬🇧 This creamy vegan tomato risotto is a staple simple of Italian home cooking. The rice is slowly cooked into a rich tomato sauce. Then "mantecato" following the traditional Italian technique, but with nutritional yeast, vegan cheese, and extra virgin olive oil. The result is a rich, creamy, vegan risotto that tastes 100% authentic and Italian. INGREDIENTS 320 g (1.5 cups) risotto rice carnaroli, vialone nano, arborio 570 g (20 oz) whole peeled canned tomatoes pelati 1½ liters (0.4 gal) water 2 stalk celery 2 carrot 2 white onion 2 bay leaves (optional) ½ tbsp coarse sea salt 15 leaves basil 1 tsp salt 1½ tbsp nutritional yeast 60 g (2.1 oz) vegan cheese (blended) 2 tbsp extra virgin olive oil FULL RECIPE https://theplantbasedschool.com/creamy-vegan-tomato-risotto/ #feedfeedvegan #feedfeed #risottoalpomodoro #tomatorisotto #veganrisotto #veganitalianfood #veganrecipes #plantbaseddiet #theplantbasedschool #italiaplantbased (at Italy) https://www.instagram.com/p/CITwwbthq83/?igshid=jwq7xliuz4t9

[theplantbasedschool]

🇬🇧 Our creamy vegan saffron risotto - similar to risotto alla Milanese - has all the taste of the original Italian recipe, but without butter, without cheese, and with little oil. We still get a creamy and tasty risotto thanks to the way we toast the rice, thanks to a good base broth, and to an excellent "mantecare". 🇮🇹 Il nostro risotto allo zafferano - simile al risotto alla milanese - ha tutto il gusto della ricetta originale non vegana, ma è senza burro, senza formaggio e con poco olio. Il risultato è comunque un risotto cremoso e gustoso grazie al modo in cui noi prepariamo il riso, con l’aiuto di un buon brodo di base e di un’ottima mantecatura con un ingrediente segreto. Full recipe/ricetta completa: www.theplantbasedschool.com 🇬🇧 INGREDIENTS 1 teaspoon saffron threads (0.20 g) 320 g (1.5 cups) risotto rice (arborio, vialone nano, carnaroli) 50 g (0.2 cups) dry white wine 1½ litres (0.4 gal) water 2 white onions 1 carrot 1 celery 2 bay leaves (optional) ½ tbsp coarse sea salt 2 tsp salt 2½ tbsp extra virgin olive oil 1½ tbsp nutritional yeast 🇮🇹 INGREDIENTI 1 cucchiaino pistilli di zafferano (0.20 g) 320 g riso (arborio, vialone nano, carnaroli, roma o baldo) 50 g vino bianco secco 1½ litri acqua 2 cipolle bianche 1 carota 1 sedano 2 foglie alloro (facoltativo) ½ cucchiaio sale grosso 2 cucchiaino sale 2½ cucchiaio olio di oliva extra vergine 1½ cucchiaio lievito alimentare in scaglie #saffronrisotto #risottoallozafferano #risotto #veganitalian #ricettevegane #plantbaseddiet #ricetteleggere #ricettesane #plantbasedrecipes #winterrecipes (at Italy) https://www.instagram.com/p/CIILdIKhfL9/?igshid=ues3g8trsuwp

[theplantbasedschool]

Recipe video on our YouTube channel. Link in bio. Vegan Supplì alla Romana (fried stuffed rice balls) are the perfect recreation of a traditional regional Italian recipe. Supplì di riso, a quintessential Italian street food, traditionally made with left over rice, breaded and deep fried, with a heart of melted mozzarella cheese. Our vegan supplì are as tasty, crispy, messy, melty, scruffy, and as Italian as it gets. They can be enjoyed as an appetiser, snack or even as a main dish. INGREDIENTS 800 g (28.2 oz) vegan tomato risotto leftover (see our recipe) 150 g (5.3 oz) vegan cheese in slices 2 cups breadcrumbs ½ cup soy milk unsweetened 1 tbsp olive oil 1½ liters (0.4 gal) frying oil Full recipe @ www.theplantbasedschool.com #veganitalian #veganrecipes #plantbaseddiet #feedfeed #feedfeedvegan #theplantbasedschool #italianrecipes #veganstreetfood (at Italy) https://www.instagram.com/p/CIEQvvthMk1/?igshid=5e4p7fxbissu

[theplantbasedschool]

We finally made vegan meat from scratch and did some tests on what we can do with it. The first test was this vegan schnitzel, inspired by Italian "Cotoletta alla Milanese" and Austrian "Wiener Schnitzel". It turned out amazing! I hope you have time to try it someday ☺️ Link to English and Italian YouTube video in Bio. Full recipe in English and Italian on theplantbasedschool.com Ingredients: 4 homemade vegan meat cutlets (recipe on our website theplantbasedschool.com) 2 liters (0.5 gal) frying oil For the vegan breading 6 tbsp all purpose flour ½ cup soy milk or other unsweetened plant milk 1 cup breadcrumbs 1 tsp garlic powder 1 tsp thyme 1 tsp rosemary 1 tsp black pepper 1 tsp sea salt Serving suggestion 4 lemon wedges ½ cup ketchup ½ cup mustard 300 g oven baked french fries #veganmeat #veganschnitzel #veganitalianfood #veganitalia #veganitaliani #theplantbasedschool #plantbaseddiet #plantbasedmeat #italianrecipes #traditionalitalianfood https://www.instagram.com/p/CH0Qfy2hhrX/?igshid=lu2ukrhrt1c3

[theplantbasedschool]

We finally made vegan meat from scratch and did some tests on what we can do with it. The first test was this vegan schnitzel, inspired by Italian "Cotoletta alla Milanese" and Austrian "Wiener Schnitzel". It turned out amazing! I hope you have time to try it someday ☺️ Link to English and Italian YouTube video in Bio. Full recipe in English and Italian on theplantbasedschool.com Ingredients: 4 homemade vegan meat cutlets (recipe on our website theplantbasedschool.com) 2 liters (0.5 gal) frying oil For the vegan breading 6 tbsp all purpose flour ½ cup soy milk or other unsweetened plant milk 1 cup breadcrumbs 1 tsp garlic powder 1 tsp thyme 1 tsp rosemary 1 tsp black pepper 1 tsp sea salt Serving suggestion 4 lemon wedges ½ cup ketchup ½ cup mustard 300 g oven baked french fries #veganmeat #veganschnitzel #veganitalianfood #veganitalia #veganitaliani #theplantbasedschool #plantbaseddiet #plantbasedmeat #italianrecipes #traditionalitalianfood https://www.instagram.com/p/CH0PlvWB-BP/?igshid=cm4qpy5fks3t

[theplantbasedschool]

This vegan pasta with chestnuts is a dish that will make you fall in love with this delicious nut. We are sure. In Italy, chestnuts are eaten in a million different ways. Here, we created a dish with 3 iconic Italian ingredients: la castagna (chestnut), la nocciola (hazelnut), and bronze cut spaghetti. It's one of the best pastas we have ever had. It's cozy, creamy, cheesy, and earthy. What do you think? INGREDIENTS For the chestnuts & hazelnuts pesto 1 cup chestnuts 2 tablespoons hazelnuts 2 tablespoons bread crumbs 1 tablespoon nutritional yeast ¾ cup unsweetened soy milk ½ teaspoon salt For the pasta dish 11.5 oz bronze cut spaghetti (320 grams) ¾ gallon water to cook the pasta (3 litres) 1 tablespoon coarse salt to salt the pasta water 8 oz brown mushrooms (250 grams) 1 clove garlic 1 handful flat-leaf parsley ⅓ teaspoon salt https://www.instagram.com/p/CHlkB2ThVyy/?igshid=18updw2bnekgd

[theplantbasedschool]

This homemade vegan Italian cannoli recipe will take you straight to Sicily, the mother land of authentic cannoli siciliani. Our vegan version is every bit as delicious as the traditional cannoli. Our filling is made of vegan homemade ricotta and is sweet and creamy. The shell, is every bit as bubbly, light and crisp as the traditional one, but without eggs, lard, or butter. We do not compromise on taste, and neither should you. For the homemade vegan ricotta 0.8 gallons unsweetened soy milk (3 litres) 7 tablespoons apple cider vinegar For the cannoli filling 23 oz vegan ricotta (650 grams) 5 tablespoons sugar 4 tablespoons dark chocolate chips ½ teaspoon grated orange zest For the cannoli shells 200 grams cake flour (1¼ cup + 1 tbsp) 25 grams sugar (2 tablespoons) 25 grams vegan butter or margarine (1.76 tablespoons) 65 grams marsala or sweet red wine (4.5 tablespoons) 15 grams water (1 tbsp) 1 teaspoon dark cacao powder ½ teaspoon cinnamon ⅓ gallon frying oil (1.3 litres) For the toppings 6 tablespoons pistachios coarsely chopped 16 pieces candied orange peel 1 tablespoon powdered sugar #vegan #veganitalian #vegancannoli #plantbased #veganrecipes (at Berlin, Germany) https://www.instagram.com/p/CHhsK67h509/?igshid=hmxw2m0flbf5