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More inspiration for VEGAN DINNERS:
■ EASY CARBONARA:
■ LEMON TOFU:
■ CONFIT TOMATOES:
■ FOCACCIA:
■ EGG-FREE FRITTATA:
INGREDIENTS LIST
🌱 Kale chips
12 leaves black kale or other type of kale
1 tablespoon olive oil
1 clove garlic
1 pinch chili flakes
1 pinch salt
🌱 Creamy chestnut pasta
For the chestnuts & hazelnuts pesto
1 cup (160 grams) chestnuts boiled or steamed
1 cup (240 grams) soy milk unsweetened
¼ cup (30 grams) hazelnuts
2 tablespoons (30 grams) bread crumbs
½ teaspoon (3 grams) salt
1 tablespoon (5 grams) nutritional yeast optional
For the pasta dish
11 ounces (310 grams) spaghetti
1 gallon (3 liters) water to cook the pasta
1 tablespoon (20 grams) coarse salt to salt the pasta water
1 tablespoon (15 grams) olive oil
9 ounces (250 grams) brown mushrooms
1 clove garlic
⅓ teaspoon (3 grams) salt
1 handful flat-leaf parsley
🌱 Pralines w. chestnut flour
2 cups (240 grams) chestnut flour
5 ounces (150 grams) hazelnut chocolate spread dairy-free/vegan
¾ cup (100 grams) hazelnuts
¼ cup (50 grams) cane sugar
⅓ cup (70 grams) coffee (best if espresso)
2 tablespoons (30 grams) soy milk
1 – 2 tablespoons (10 grams) rum – optional
For coating the pralines
2 tablespoons (15 grams) cacao powder unsweetened
2 tablespoons (15 grams) shredded coconut
🌱 Castagnaccio
2 cups (240 grams) chestnut flour
1⅔ cups (400 grams) water
¼ cups (50 grams) sugar
2 tablespoons (30 grams) olive oil
⅓ cups (30 grams) raisins
⅓ cups (30 grams) walnuts (cut in pieces) or pine nuts
1 sprig rosemary
CHAPTERS
0:00 4 ideas for a fall-friendly dinner
0:18 how to make crispy kale chips
1:53 how to make pasta with chestnut cream
4:50 how to make bliss balls (chestnut version)
7:04 bonus: chestnut flour cake
7:56 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.
The Plant Based School
Filmed & Edited by Louise
Made with ❤ in our little Italian kitchen.
Nico & Louise 🙂