It’s March: Spring is Coming… Open Celery! This is it, can you feel the season’s energy in the air?

Welcome to Open Celery! (Apriti Sedano!) our monthly newsletter. A four-handed gourmet adventure dedicated to plant-based recipes, stories and spontaneously unsolicited advices… made in Italy 🇮🇹 The fruit (veggie and dessert) of the collaboration between Simona (Personal Chef) and Orsola (Gourmet Traveler+)

Published in Italian (on ottimoblog.com) and English (on appetibilis.net), here happily edited and translated by Orsola (aka ockstyle). At some point, we’d like to have it as podcast as well 😀


(Cliccate qui per “Apriti Sedano!” in italiano)

The Northern Hemisphere is waking up, the days are getting longer, and nature will spoil us with an abundance of delicious, nutritious foods. It’s a great time to consume more whole plant foods (preferably unprocessed), which are so good for us.

Let’s try to add more plants on our tables… As the saying goes, “well begun is half done!”

How to change (and keep) new sustainable eating habits? Follow these basic three criteria:

• Keep it easy to follow, with a shopping list based on seasonal ingredients (and variations on the theme, to eat a little bit of everything). We should not consume the same foods over and over.
• Easily adaptable according to personal preferences and nutritional needs.
• Not overly restrictive, and focused on consuming more plant-based ingredients.

There is a fourth point, it’s about nutritional needs and balanced choices. We leave this to the experts, for a whole host of reasons 😉

“Spring is upon us and, usually, this is the time we start talking about detox, thinking of summertime not too far ahead, the long warm days… While pondering if we’ll fit (or not) in our old swimsuit…”

from “It’s Springtime: Eat More Plants for a Change!”

The Traveling Chef

Let’s see what our Traveling Chef has to say!

“While Orsola was on her way back from New York to Rome (after an “out-of-town” term – that she might tell us about someday), I was busy preparing for my mini-trip to Sardinia for a plant-based cooking class.

Eating vegan is a really great option! We’ve come so far, and it’s so exciting to see the progress we’ve made… Just in case vegan sounds scary, you could also call it “plant-based”.

Contrary to some of the common myths (you’ll miss out on enough protein or that you’ll only eat salad, boiled potatoes or grilled veggies), eating vegan includes an abundance of delicious, nutritious foods that’s just waiting to be discovered.

But let’s go back to my workshop in Sardinia. It was on the topic of natural thickeners, the energy of food; plus, I gave some pointers on fermentation.

Truth to be told, I initially thought there wouldn’t be much interest in thickeners, instead I was pleasantly proved wrong.

About Natural Thickeners

There is a world of natural thickeners, here I’d like to talk about those derived from algae (seaweeds) – such as agar-agar or kappa carrageenan – widely used in plant-based food (food in general, and other industries). Both considered “clean label” ingredients (*)

It’s very important to know what we’re buying and eating. Equally to know how we can use these products for plant-based prepping.

(*) Notes: “Clean label” ingredients refer to food components that are perceived as simple, natural, and minimally processed—stuff you may have in your kitchen, and spot on supermarket shelfes (no chemistry lab required).
On the EU labels you’ll find E406 for agar-agar, and E407 for carrageenan.

Starch & Flour

In addition to seaweed, starch and flour are also very useful thickeners for both sweet and savory recipes.

While I see people getting interested in plant-based cooking, feeling as a normal and easy thing to do, I believe many still need to learn how to cook (in general).

Sometimes I take it for granted, then during my classes – and everyday talks – I’m reminded that’s true… In any case, it shouldn’t feel like a hard task, just a regular part of making food every day.

The Energy of Food

Regarding the significance of the energy of food, it goes beyond just calories. It’s about how what you eat influences your overall energy and well-being.… And it’s not hipsters’ stuff!

Let’s hope that the younger generation rediscovers food as a nurturing nourishment: there is more to it than being a gluttony pleasure and a tummy filler. And this is not a given in the world of teenagers addicted to sugary stuff and energy drinks (trust me, I have two at home).

About fermentation

About fermentation. I am currently taking few courses on the magical world of “fermented foods and good bacteria” (with related practice at home!). There is a lot of talking about it these days, considering also how trendy the subject is on social media.

Is fermented food the cure to all ailments? Maybe! For sure those are timeless remedies that have finally returned to our table, to make our life better and our diet more varied.

Sounds a bit like ‘Chinotto’ after years of oblivion; it’s a historic bittersweet Italian soft drink, maybe on the healthy(ish) side 😉

Plus, with homemade fermented foods on our tables, we no longer need to buy commercially made ‘good bacteria’, especially if packed in plastic.

In short: I like to think that we are connecting back to nature, and not as outsiders or mere contemplators (and often destroyers). And if not, well, let me dream!”

Recipes with Thickeners

Since we are talking about thickeners, it’s time for some of our simple recipes, starting with desserts…

“Life is short, eat dessert first.” 🥰

• Here’s a scrumptious – and super easy – Raw Vegan Berries Cheesecake, in two versions: with and without the agar-agar.
• Another one is a vegan custard (pastry cream). A great classic that we should all know how to make. Is the perfect dessert to serve when we have “vegan guests,” or people with allergies (to egg and/or milk for example).
  • Here’s our delightful ‘Crème Légère’ we made for a special edition of “Tiriamoci-Sù” recipe.
• We got also a savory one: Italian Veggies Polpette with Broccoli, Potatoes, and Lupins: easy peasy… (translation is coming soon)

What to look forward to in March?

“Marzo pazzerello, guarda il sole e prendi l’ombrello!” (Roughly translates “March is a bit crazy, look at the sun and get the umbrella.”)

Italian Proverb

This Italian proverb reflects the unpredictable weather in March. Something like: “Don’t like the weather? Just wait 5 minutes…”

What to look forward to in March? Here we go…

Leafy Greens

• Spinach is a versatile green, works well from salads, to smoothies or sautéed dishes.
• Kale also can be used in salads or as a base for smoothies (tender leaves only). It’s a great add in stews or stir-fries.
• Swiss chard is so good when sautéed or added to soups.
• Arugula offers that unique peppery flavor in almost everything (from salads to pestos).
• The list can includes cabbage, broccoli, cauliflower, Brussels sprouts, lettuce, or kohlrabi (kohlrabi).

Other Veggies

• Asparagus. Low in carbohydrates – both raw and cooked – from grilled to steamed or baked, are a delicious cruncy snack/dish,
• Radishes. Crispy to the point, they can be eaten raw, marinated, or roasted.
• Spring onions (and other alliums), are great for adding that sweet spiciness to salads etc.
• Peas and fava beans are the legumes that – when fresh – can be shelled and eaten raw. In early Spring those are a real treat.
• Artichokes are good in so many ways, starting from being delicious to helping digestion (just to mention a few).
  • Their hearts (and stems) can be eaten raw (in pinzimonio), and – when in Rome – try the fried version (alla Giudia), and the stewed one (alla romana).

Aromatic Herbs

• Basil is perfect for adding freshness to any dish, from salads (like a Caprese) to pestos.
• Dill is very interesting. Somewhere between star anise and fennel, this herb adds its unique “je ne sais quoi” to salads, grilled vegetables, or dressings (like tzatziki sauce).
• Mint and Spearmint. Great for desserts, or teas, is a refreshing addition to zucchini Scapece, dishes with peas or salads (like cucumber yogurt and mint).
• Parsley. Rich in vitamins, is the ubiquitous Italian aromatic (together with rosemary and sage), it’s used in just about everything food, and more.
• Coriander (or cilantro). In Italy we just start using the fresh leaves of this exotic “parsley” (with that vaguely citrus flavor). Seeds are more common.

About spring onions, peas, broad beans, lettuce, artichokes and mint. We can prepare a wonderful traditional dish from Lazio. From our Italian Lunch Box here’s The Vignarola… served in crunchy tartlets shells. The perfect side dish for the season.

That’s all for now: Happy March to all!
Yours, Simona and Orsola

Interesting Links

La versione in italiano della newsletter: È marzo, sole e guazzo🌤️… Apriti Sedano!

More Easy Recipes

Kickstart January-Veganuary the Italian Way… Open Celery!

Keep reading…

Plant-Based Chocolate Glaze

Keep reading…

Vegan Polpette with Broccoli, Potato, and Lupine

Keep reading…

ockstyle

I’m an Italian gluten-free Gourmet Traveler+ and a passionate storyteller, writing in English and Italian. Fluently speaking (eating and dreaming) in Italian, English, French, and Russian. When I’m not writing, I cook and test recipes for special diets, and photograph (also on film). Not necessarily in that order. — / — Sono una viaggiatrice buongustaia (la Gourmet Traveler+) senza glutine, appassionata narratrice di storie. Scrivo in italiano e inglese, parlo (mangio e sogno) fluentemente in italiano, inglese, francese e russo. Quando non scrivo, cucino, testo ricette dolci e salate per diete speciali, fotografo (anche in pellicola). Non necessariamente in quest’ordine.