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    My Grandma's Recipes for Vegans
    My Grandma's Recipes for Vegans
    My Grandma's Recipes for Vegans
    Ebook126 pages39 minutes

    My Grandma's Recipes for Vegans

    By Fabrizio Baroni

    ()

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    About this ebook

    This e-book contains a selection of vegan traditional Tuscan (Italian) recipes, transmitted through the generations up to author's Grandmother, suitable for those who follow a vegan diet. They are taken from the book Granny's Recipes (I Ed. Sarnus 2013) by the same author. Of course, Tuscan traditional cookery is not vegan, but a part of its recipes are just vegan on their own, or are adaptable by small changes. All the photographs are taken by the author, those in the cover included.
    LanguageEnglish
    PublisherYoucanprint Self-Publishing
    Release dateSep 16, 2015
    ISBN9788893065610
    My Grandma's Recipes for Vegans

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      Book preview

      My Grandma's Recipes for Vegans - Fabrizio Baroni

      (2014).

      Introduction

      There will be a day in which killing an animal will be considered as killing a human being.

      Leonardo da Vinci

      What do we eat today? Rabbit? But a rabbit can't be eaten, it's an animal!

      Marilena, 4 years old

      (Marilena is the niece of the author)

      Since I began to collect the recipes for my book Le ricette della mi' nonna (Sarnus, 2012), several years have passed. The title of that book is not a catch phrase, but just the truth. The book arose from the need to preserve the ancient gastronomic knowledge that has been transmitted through the generations up to my family. So, as dictated by my Grandmother, who was the last person of my family who knew such a knowledge, I wrote the recipes, and I took photographs of a part of them prepared by herself. My Grandma, her name Giovannina Nencini (1921-2014), was born in Mugello (Tuscany, Italy) near Florence, and was a housewife with a lifelong passion for cooking.

      In the meanwhile, my relationship with food has deeply evolved, in particular in 2013 I converted to veganism, either for animal ethic reasons, or for human health reasons. So, I decided to extract from Le ricette della mi' nonna a vegan version for those who follow this diet, but nevertheless love also traditional Italian cousin, Tuscan particularly. It is notable that many traditional Tuscan recipes are vegan just as they are, for example Ribollita, Castagnaccio, Fagioli all'uccelletto, etc., whereas small modifications are enough to make some others vegan. For example, Piselli alla fiorentina are made with a small quantity of bacon, that can be eliminated without to compromise the taste significantly.

      This book contains only the latter kind of recipe. In cakes and sweet things vaccine milk and butter have been replaced with vegetable ones, or more simply, with olive oil. Eggs have been directly eliminated. Obviously, small variations in taste may occur, but in my experience there is nothing to lose, rather the opposite is often true. Anyway, if one has chosen to be vegan, must be ready to accept some compromises with taste! I recall that there exist also recipes made vegan in a much more demanding way, for instance Braciole di manzo, Peposo, Spezzatino di manzo, Zuccotto, or even Bistecca, for which I refer the readers to the specialized publications already available.

      The explanation of the recipes are essential, the quantities of the ingredients are for 4 people, and are only approximated: each one adjusts them to his requirements. When I mention olive oil, I mean always olive oil of excellent quality.

      Finally, I want to thank Anna Ghigi, who helped me in the experimentation of the recipes made vegan, and the doctor Fabio Norcia for useful discussions on feed styles.

      Fabrizio Baroni

      Praise of Tuscan Bread

      I write this brief note because if you do not have any Tuscan bread available, you can anyway choose for a kind of bread as similar as possible to it. The typical Tuscan bread is a simple and rustic bread with a large and round shape. It is characterized by the lack of salt, and the ingredients are wheat flour, water and brewer's yeast only. It is preferably cooked in wood-burning oven, and this way it can be preserved for about a week. In Tuscany cookery, bread has always been playing a central role, either

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