⭐️ Please turn on captions to see the full recipe ⭐️ Get recipes here:
■ Rosemary focaccia →
■ Tomato confit →
■ Chickpea salad →
LIKE THIS RECIPE? YOU MIGHT ALSO LIKE:
■ EASY CARBONARA:
■ AGLIO E OLIO:
■ NO TOFU-FRITTATA:
■ CREAMY EGG-FREE CUSTARD:
■ 2 INGREDIENT RICOTTA:
INGREDIENTS LIST
🌱 Rosemary focaccia
500 grams (3 cups) flour (all-purpose, bread, or whole wheat)
400 grams (1⅔ cups) lukewarm water
3.5 grams (1 teaspoon) instant dry yeast or 10 g fresh yeast*
5 grams (½ tablespoon) sugar
10 grams (½ tablespoon) salt
15 grams (1½ tablespoon) oil
4 sprigs rosemary
coarse salt or flaky salt to taste
🌱 Confit Tomatoes
500 grams (18 oz) cherry tomatoes or grape, date, plum tomatoes
30 grams (2 tablespoons) olive oil
20 grams (1.5 tablespoons) sugar
3 cloves garlic
1 teaspoon salt
2 teaspoons dried oregano
🌱 Chickpea salad
400 grams (14 oz) chickpeas
400 grams (14 oz) tomatoes (Roma, vine, beef, or plum tomatoes)
200 grams (7 oz) arugula
30 grams (2.5 tablespoons) olive oil extra virgin
20 grams (1.5 tablespoons) vinegar (balsamic, white wine, apple cider, or lemon juice)
salt and pepper to taste
CHAPTERS
0:00 3 ideas for a vegan dinner
0:13 how to make rosemary focaccia
1:55 how to shape rosemary focaccia
3:23 how to make confit tomatoes
5:42 how to make chickpea salad
6:56 let’s eat!
These recipes are 100% plant-based (#vegan), and so without milk, without butter, without cheese, without eggs, and without any animal-based products.
Italia Plant Based
Filmed & Edited by Louise
Made with ❤ in our little Italian kitchen.
Nico & Louise 🙂