Very Good Recipes of Vegetable from Alessandra Zecchini

There are 9 Vegetable recipes on the blog Alessandra Zecchini. (1556 on all the blogs)

Click on the title of a recipe or the photo of a dish to read the full recipe on its author's blog.

Konnyaku and vegetables with Japanese dressing Konnyaku and vegetables with Japanese dressing By Alessandra Zecchini 07/31/14 02:47 The other day I had a crazy craving for gomadofu, the 'tofu' made with sesame seeds. But I couldn't find it anywhere in Auckland! If anyone can help (or tell me how to make it at home!) please do! Anyway, I ended up buying konnyaku, a Japanese starchy-jelly...
Thai vegan green curry and more vegetable gardens, in Christchurch and Clevedon Thai vegan green curry and more vegetable gardens, in Christchurch and Clevedon By Alessandra Zecchini 02/03/14 20:32 Eating from the veggie garden: even if I don't have 'quantity' I do have variety enough to make a colorful vegan curry. First I started with a simple paste made with a small piece of ginger (peeled), one shallot (also peeled), fresh coriander (with stalks),...
Japanese side vegetables with mushroom and mochi Japanese side vegetables with mushroom and mochi By Alessandra Zecchini 10/14/13 02:45 I love the simplicity and clean taste of Japanese side vegetables, it doesn't matter what you use really, the secret is to cook (or better, blanch) the veggies separately so that they retain their own taste. Here I blanched the carrots and snap peas separately,...
Japanese Vegetables with Miso and Sesame Dressing Japanese Vegetables with Miso and Sesame Dressing By Alessandra Zecchini 07/03/13 06:40 Japanese Vegetable Market, Kyoto. Photo by Alessandra Zecchini © Japanese Vegetables with Miso and Sesame Dressing Ingredients: For the dressing: 2 tablespoons toasted sesame seeds 1 tablespoon miso paste A little dashi (vegetable or kombu seaweed stock)....
Fruit and vegetable market in Montevideo, and where feijoas (guayabas) come from Fruit and vegetable market in Montevideo, and where feijoas (guayabas) come from By Alessandra Zecchini 04/13/13 04:33 There is a market on Tuesday morning, 10 minutes walk from home, and the prices are much better than the supermarket, of course, and the choice much better. It is quite similar to an Italian market, possibly with lightly less choice, but still many more...
Japanese Vegan Dinner part 3: the side vegetables Japanese Vegan Dinner part 3: the side vegetables By Alessandra Zecchini 09/05/12 01:00 These were the side vegetable dishes of my Vegan Japanese dinner. For those of you who missed some 'episodes', the antipasto was raw avocado sashimi, and the main Fried tofu puffs simmered in vegetable broth. I wanted to have a cooked and warm side vegetable...
Green side vegetables with champagne, ed una richiesta ai blogger italiani Green side vegetables with champagne, ed una richiesta ai blogger italiani By Alessandra Zecchini 05/18/12 11:10 First the recipe: sauté one finely chopped shallot with a tbsp of extra virgin olive oil. Add the stalks, chopped, of a dozen asparagus, stir for a couple of minutes and then add a glass of leftover bubbly and an organic veggie cube (I only use Rapunzel)....
Sunday dinner, Zaru Soba and Vegetable Tempura Sunday dinner, Zaru Soba and Vegetable Tempura By Alessandra Zecchini 03/13/12 07:47 This was Sunday dinner, Zaru Soba and Vegetable Tempura (mostly pumpkin). For the recipes I have to direct you here for the Zaru Soba, and here for the tempura (my own recipe). And since I have learned to cook zaru soba from The Book of Soba by James Udesky,...
Vegetable Pâté with Salted Butter served with Daikon Slices and Edible Flowers Vegetable Pâté with Salted Butter served with Daikon Slices and Edible Flowers By Alessandra Zecchini 02/21/12 04:43 In my mind Pâté is something made with leftovers: mince finely and add fat, and voilà le Pâté! But leftovers in this household are very scarce indeed, so for this month MT Challenge I needed to create some! Obviously my p âté has a vegetable base, Kazuyo...

Alessandra Zecchini

Orignal recipes from a professional food writer, vegetarian, mostly Italian, Japanese, home grown and foraged.

Blog: Alessandra Zecchini

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