Italian vegetarian cuisine is rich, colorful and still utilizes classic Mediterranean ingredients to incorporate big flavor.
By Veronica Lavenia
The Italian vegetarian cuisine is rich, colorful, fragrant, modern. Despite the presence of an ingredient of Asian origin, this tofu sauce still maintains an Italian style with classic ingredients of the Mediterranean cuisine such as tomatoes, olive oil and excellent pasta, strictly hard wheat (or ancient grains as the Farro).
- 1 carrot
- 1 onion
- a stick of celery
- extra virgin olive oil to taste
- 100 g (3½ oz) natural tofu
- 250 g (9 oz) tomato puree
- sea salt to taste
- 320 g (11 0z) short pasta
- Wash the vegetables. Chop the carrot, onion, celery and cook with extra virgin olive oil to taste.
- Crumble the tofu and add to the vegetables when they are golden.?Pour the tomato sauce, salt and cook for 15 minutes over low heat.?Cook the past al dente, add the sauce, mixing the ingredients together.
- Serve immediately.
Veronica is a born and raised Italian. She inherited her love for travel, passion for cooking and natural, sustainable, healthy slow food from her parents. Her works have appeared in 'Vegetarian Living', 'Veggie Magazine', 'Lifestyle food', 'Australian Good Food & Travel Guide', 'Chickpea' and 'Free from Heaven', among others. She is the author of "Panini: the simple tastes of Italian style bread"; 'The Rustic Italian bakery", "The Vegetarian Italian Kitchen" and "A Modern Italian table", published by New Holland Publishers Australia.