autore:Giorgia Gilardoni

Crispy Balls

Ingredients (for 4 persons)

• 180 g Soy Flakes
• 150 g boiled potatoes
• 4 tbspPDO Reggiano cheese
• 100 g dry bread
• parsley
• 1 clove
• 1 egg
• milk
• salt
• extra virgin olive oil SPRAY

Preparation:

Place a potato with skin in cold water and bring to the boil. Once cooked, mash the potato while it is still hot with a potato masher. Remove the crust from the bread and soak it in warm milk to soften it. Rehydrate the organic soya flakes in hot water, squeeze them out and add them to the mashed potato, chopped garlic and parsley, a pinch of salt, the grated Parmesan cheese and the egg. Remove the bread from the milk, squeeze it well and add it to the rest of the ingredients.

Vegan Brownie with Organic Hazelnut Oil Cold Pressed

Ingredients (for 8 persons)

• 150 g dark chocolate (make sure it’s dairy-free)
• 100 g brown sugar or coconut sugar
• 70 ml hazelnut oil
• 2 tablespoons hazelnut or almond butter (for creaminess)
• 120 ml plant-based milk (oat, soy, or hazelnut)
• 1 teaspoon vanilla extract (optional)
• 80 g flour (wheat or gluten-free mix)
• 20 g unsweetened cocoa powder
• 1/2 teaspoon baking powder
• A pinch of salt
• 50 g chopped hazelnuts (optional but delicious)

Preparation

• Preheat the oven to 180°C (350°F).
• Melt the dark chocolate with the plant milk over low heat or in the microwave. Stir until smooth.
• Add the hazelnut oil, hazelnut (or almond) butter, and sugar. Mix well.
• Stir in the vanilla, flour, cocoa powder, baking powder, and salt. Mix until smooth and combined.
• Fold in the chopped hazelnuts.
• Pour the batter into a baking pan lined with parchment paper.
• Bake for 22–25 minutes, the center should stay slightly soft. Don’t overbake to keep it fudgy.
• Let it cool completely before slicing (at least 1 hour, or refrigerate for better texture).