For many years there has been an exponential growth in interest in a kitchen that does not include the use of products of animal origin. This “cultural revolution” originates from the evolution that society has undergone recently. Then a healthy culture has spread, a search for NO-GMO products, an environmental and animalistic culture that was absolutely absent in previous eras. In particular television information and the greater diffusion of culture among ever wider layers of the population has changed the relationship with animals and with the food that arrives daily on our tables.                                                                                                                                     

LOTS OF ANIMAL PRODUCT ARE NOT HEALTHY  http://www.nogmo.com                                                                                                

Everyone knows that a diet rich in products of animal origin prolonged over time is harmful to health because it causes weight gain, cholesterol, triglycerides and blood pressure. The consequence would be a worsening of the state of health and a shortening of life expectancy.

As regards the environment, it is known that breeding is a dangerous source of nitrogen pollution on the land (the high-protein feeding of the farms causes the production of feces rich in nitrogen and therefore very polluting. However the destruction of forests is also to be considered and forests to make way for maize and soy crops intended for animal husbandry. So in recent years, the refusal or reduction of the consumption of products of animal origin due to the awareness of the suffering caused to animals by the animal husbandry industry has become increasingly greater. So it produced a great interest in vegan and healthy alternatives to food of animal origin and a search for NO-GMO products.

RECEIPT : CARROT, TOFU AND CINNAMON    

http://www.tofu.it

VEGAN ITALIAN RECIPE

VEGETABLES OF CARROTS, TOFU AND CINNAMON: INGREDIENTS: – 500gr. OF CARROTS; – 2 SCALOGNI; – 1 LARGE POTATO; – 4 LAUREL LEAVES; – THYME  ; – 1 SPOON OF GRANULAR VEGETABLE BROTH; – 1 SPOON OF CINNAMO. – SALT AND PEPPER. – CUT THE VEGETABLES INTO BLOCKS AND FRY THBOILING WATER AND ADD NUT, LAUREL AND COOK FOR APPROXIMATELY 20 MINUTES. UNTIL THE VEGETABLES ARE SOFT. – REMOVE THE LAUREL LEAVES AND BLEND WITH AN IMMERSION BLENDER. (depending on the density you prefer, you can put the cream on the stove for a few minutes to let it “dry” a little. Or you could add a little water to make it more fluid) warm or lukewarm table with toasted croutons available to diners. If you like, you can rub the bread with a little garlic.                                                                                                                                                                                                                                                                                                                                               doc. Massimiliano MangafĂ                     

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