Sarahjoyce, the Italian vegan influencer
Turning vegan doesn’t mean leaving the nice food memories behind. We can still taste all our favourite dishes in a plant-based version, by changing the ingredients a little bit. Among the most famous Italian vegan influencers, the roman Sarahjoyce (@joysonfire on Instagram) is considered to be the “granny from the future”, a talented cook who can “veganize” any classic Italian recipe. In her first book (only available in Italian) you can find all the traditional recipes, from supplì to meatloaf, from custard to lasagne, all suitable for vegans. Here are 5 recipes to try.
Vegan Italian recipes to try
200 g sugar-free soy yogurt
100 g cashews
4 g agar agar (or 40 g cornstarch)
1 tablespoon of nutritional yeast
Soak the cashews in lukewarm water for about 1 hour, or in boiling water for 10 minutes, then drain them well. Place them in a blender with the soy yogurt, the nutritional yeast, the agar agar and a pinch of salt. Mix all the ingredients together, then place the cream in a pan and cook for 10 minutes over low heat, stirring carefully. When the dough begins to thicken, our mozzarella is ready. Let it cool, then take a few small portions and soak them in ice cold water. Let the mozzarellas rest for a couple of hourse in the fridge.
400 g spaghetti
200 g silken tofu
150 g vegan pork belly
150 g grated vegan cheese
Extra virgin olive oil
Kala namak salt
Blend the silken tofu with the salt, the saffron, the grated vegan cheese and the pepper. Add the pepper and the vegan cheese, then dice the vegan pork belly and cook it in a pan with some olive oil. cook the pasta in some boiling water, then pour it in the pan with the pork belly, add the tofu cream and sitr. Serve the pasta with some more crunchy pork belly on top and extra grated cheese.
Arrosticini (skewered grilled meat)
60 g dehydrated soy
½ l vegetable broth
3-4 tablespoons of soy sauce without salt
1 tablespoon of extra virgin olive oil
1 garlic clove
1 teaspoon of mixed herbs
Rehydrate the soy in the vegetable broth for 15 minutes. Squeeze the soy and dice it. In a bowl place the soy sauce, the olive oil, a crushed garlic clove, the mix of herbs, the pepper and smoked paprika. Add some water and mix all the ingredients together. Place the soy cubes on a plate and pour over the marinade. Let the soy rest for 1 hour in the fridge. Skewer the soy cubes and cook them on a hot pan. Serve the arrosticini with fresh rosemary and some lemon juice.
Cotoletta alla milanese
400 g cooked cannellini beans
150 g potatoes
200 g breadcrumbs
50 g flour
50 g water
2 tablespoons of nutritional yeast
1 tablespoon of soy sauce
Wash and strain the cannellini beans, pat dry them and leave them aside. Peel the potatoes and cook them in boiling water. Mix the potatoes with the beans, nutritional yeast, soy sauce, pepper and chives, plus a pinch of garlic powder. Blend all the ingredients together and let the mixture rest for a couple of hours in the fridge. In a bowl mix together the flour with 50 grams of water, create the cutlets and cover them with the mixture of flour and water, then place them in a plate with breadcrumbs. Cook the cutlets in a pan with some olive oil or bake them in the oven at 180°C for 30 minutes.
100 g flour
100 g sugar
100 g water
1 l vegetable oil
Peel and core the apples, then cut them into slices. Mix the flour with 100 grams of water, then soak each piece of apple in the batter and cook it in a pan with olive oil. Mix together the sugar with some cinnamon, then cover each apple fritter with it. Serve them hot with some vegan vanilla ice cream on the side.
by Michela Becchi