On New Year’s Day I got an email from an Italian woman that she was trying to send to her friend, but I guess our email addresses were similar so I ended up with it instead.
It went like this:
Ecco il pdf della ricetta della torta di mele. Ieri credo di aver frullato troppo le mele, se riesci a frullarle un pò meno forse la “crema” rimane più consistente..Ti allego anche la ricetta di una torta crudista al cioccolato che ancora non ho provato a fare ma sembra mooolto golosa…
Sotto trovi il link al sito di ricette crudiste da cui ho tratto quella del cous cous di cavolfiore + tante altre.. (a proposito mi sa che ho dimenticato l’insalatiera di vetro che lo conteneva. Non ho fretta di averla, alla prossima occasione..)
Dalla classica ricetta Nordafricana un couscous crudista a base di cavolfiore e ortaggi. Una meraviglia per la vista e per il gusto, scoprite la ricetta!
Grazie ancora per l’accoglienza e la gradevolissima serata.
Di nuovo Buon 2018 a tutti.
In other words:
Here is the pdf of the apple pie recipe. Yesterday I think I blended the apples too much. If you can shake them a little I think the “cream” might remain consistent. I also attached the recipe for a chocolate cake that I haven’t tried yet but it seems soooo decadent.
Below is the link for the website I got a lot of raw recipes from, like the cauliflower cous cous (btw I know I forgot the bowl, I’m in no rush to have it back, next time).
Thanks again for the reception and the pleasant evening.
Again Happy 2018 to everyone.
So I checked out the recipes, using Google translate because though I am Italian I’m nowhere near fluent. As luck would have it, they’re all vegan. All of them. Also raw, which, I think, was more the point, but still. I’m always saying I could use more raw vegan in my life.
I replied and told her she got the email a little wrong but thanked her for the recipes anyway because I’m going to try them. I replied in English, and then she replied with “Hey sorry thanks for telling me enjoy the recipes there’s no gluten or dairy in any of them,” also in English, so I felt like a jerk for not trying to reply in Italian. But it’s fine. Google is a thing.
Look. This is perhaps the most magical thing that’s happened to me via email. And I’ve been offered jobs via email. A job I like, even, once. The first time I talked to my long lost brother was via email.
BUT THIS TRUMPS EVEN THAT.
It probably has something to do with that one terrible guy who has texted me by accident twice now thinking I’m his (probably) terrible friend, telling him to date exclusively virgins, sometimes virgin sixteen-year-olds.
I keep meaning to reply one day pretending I’m someone he knows and say “Bro help I keep obsessing over whether the hotties all my friends are dating are virgins is there a support group do you know help me” or “Bro I’ve started dating this teenage virgin hottie but bro help if we have sex she won’t be a virgin anymore do I then have to dump her and find a different teenage virgin hottie but then if so the cycle starts again or I get arrested so what do, help.”
But I never get around to it.
The point is, someone contacted me by mistake and bequeathed three raw vegan and gluten free recipes and one of them is a chocolate cheesecake.
Thank you, internet.
Anyway. I’m going to blog the three recipes because unlike some people I could mention I’m not worried about anyone’s virginity status, and therefore I have lots of time to do things where otherwise I would be occupied thinking about who’s a virgin and who isn’t a virgin. Fancy that.
I’ve made the first one already! Technically I should have started with the apple pie, and then done the cheesecake, and then the cous cous, but I started with the cous cous because I’m a lot more excited about dessert so I figured I’d just get the vegetables out of the way.
For the cous cous:
1/2 of a cauliflower
For the toppings:
1/2 of a bell pepper
1/2 of an onion
2 tablespoons capers
2 tablespoons olives
5-6 cherry tomatoes
1/2 T of peas
1 stalk of celery
The zest of half a lemon
Blend the cauliflower with the food processor*** so as to obtain a grain similar to the classic semolina. Transfer the cauliflower couscous into a large bowl and season with cumin, turmeric, curry, salt, pepper and oil.
Cut the pepper, the onion into cubes (you can marinate it with salt and vinegar first), the tomatoes, the carrot and the celery. Add the capers, previously desalted, the peas (fresh or frozen) and the olives. Season with salt and pepper Add the cous cous to the dressing, top with the lemon zest and decorate with fresh mint.
***Food processor in Italian is “robot da cucina” which is pretty great news. A direct translation of that is “robot of the kitchen.”
I forgot the peas and cherry tomatoes. I also “forgot” the lemon zest and the mint (I was too lazy for that) but it would have been good. Even without those four ingredients, I actually liked this a lot. The fact that there aren’t any measurements for any of the spices meant that I just added until I liked the taste and I have to say, that makes a difference.
I also DID NOT marinate the onion and pepper in vinegar first, because I HATE THAT. I HATE THAT SO MUCH. I HATE WHEN I BUY FUN LITTLE SALADS ONLY TO FIND OUT THAT IT ALL TASTES LIKE VINEGAR AND ONLY VINEGAR.
But if that’s what you like then go for it. It’s definitely missing a tang and that’s probably because I didn’t add the zest.
Well, that’s it for now. Next time is a raw apple pie. So. Yeah.