Rotolo isn’t widely known outside Italy, but its flavors are quite recognizable. “Rotolo” translates to “scroll”, “roll”, or “coil”, and it is traditionally made with a fresh pasta sheet that is spread with a spinach and ricotta filling and rolled up to create a roulade. It is then wrapped in a tea towel, poached, sliced, and served with a sauce. Yeah, my thoughts exactly: too much work! But don’t fret, there’s a way around the hassle.

The trick is to get creative and cut corners, but only in the ways that don’t stint on taste and quality. The following rotolo recipe simplifies the process and then goes a few steps further by turning vegan and including unique, festive ingredients that challenge the palate and satisfy the gut all in one go.

What You’ll Need

Usually, a rotolo recipe calls for a ricotta cheese base for the stuffing. In this recipe, we sub in chestnuts for the cheese. Chestnuts are most popularly available in their shells, so you’ll have to crack each one open prior to weighing and using them in the recipe. Chestnuts will blend into a cheese (with the help of water) a lot like cashews take on a creamy consistency when blended.

For the lasagna sheets, simply purchase the largest size you can find. The larger the sheets, the more rotolo you’ll likely get out of them.

Chestnut Rotolo Recipe

Serves 4

Ingredients

• 250 grams chestnuts
• 1 1/4 cups water
• 6 tablespoons olive oil
• 1 large red onion, diced
• 1/4 teaspoon salt
• 2 garlic cloves, minced
• 1 teaspoon fresh rosemary leaves
• 1/8 teaspoon nutmeg
• 1/8 teaspoon white pepper
• 2 tablespoons soy sauce
• 1/2 cup white wine
• 1 cup water
• 8 large dried lasagna sheets
• 1/4 cup panko breadcrumbs
• 2 fresh sage leaves, finely chopped

Directions

Preheat the oven to 350 degrees Fahrenheit.

In a food processor, add the shelled chestnuts and pulse until crumbly. Add in 1/4 cup of water and blend until smooth like a cream. Set aside.

In a skillet over medium-high heat, add two tablespoons of olive oil, shallots, and salt. Stir while frying for about two to three minutes. Add in two tablespoons of oil, minced garlic, rosemary, nutmeg, white pepper, and chestnut purée. Continue to cook while occasionally stirring. After two minutes, stir in the soy sauce and cook for another two minutes. Stir in the wine and one cup of water. Bring the mixture to a boil and then reduce heat to a simmer. Let the mixture simmer for five to ten minutes, then set it aside.

Bring a pot of salted water to a boil and prepare a bowl of ice water. Boil the lasagna sheets for two minutes and transfer each immediately to the bowl of ice water after removing from boiling water. This step stops the cooking process and makes the lasagna sheets easier to handle.

Lay the lasagna sheets out on a clean surface. On the bottom one-third of each sheet, spoon in about one to two tablespoons of the chestnut sauce. Roll up, around, and up to the top of the lasagna sheet. Cut the lasagna sheet in halves of thirds and place the rolls, pasta cut-side up, in a pie dish. Repeat with the remaining seven sheets. Pour the remaining sauce over the top of the rolls.

In a small bowl, mix together the breadcrumbs, sage leaves, and two tablespoons of olive oil until they form a crumbly paste. Distribute it evenly across the top of pasta-filled pie dish.

Bake for 20 minutes. Remove the dish from the oven and let sit at room temperature for 10 to 15 minutes before serving. Enjoy!

Related on EcoSalon
Luscious Amalfi Coast Pasta Recipe with Lemon Sauce
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Beet Pesto Recipe for Hot Pink Pasta

The post Vegan Chestnut Rotolo Recipe: A Seasonal (and Simpler) Take on an Italian Classic appeared first on EcoSalon.

Slice the calories, fat, and sodium with a cauliflower-based alternative

Pizza very well may be the world’s favorite food, but it can really bust your diet. The more mainstream it has become, the further it has diverged from the use of authentic, high-quality ingredients as well as the larger the serving sizes have become – the bread is thicker, the number of toppings defy the point of the dish, and the amount of cheese is greater.

But one thing that has never changed is its difficulty to digest. The pairing of protein and starch, from the cheese and bread respectively, is a classic train-wreck in the stomach. Protein requires an acidic environment for stomach enzymes to digest it and the addition of starch weakens the mix, making it exhausting for your body to process a slice. This is why you may experience extra bloat on pizza night and feel tired quickly. Not to say you shouldn’t enjoy the traditional combination when you crave it, but whenever you’re looking to tighten those abs or avoid the sluggish feeling, keep this knowledge in mind!

This is even before we get to pizza’s nutritional stats. Using Pizza Hut as an example, in a 12-inch medium size pizza, one slice bears 240 calories, 10 grams of fat, 4.5 grams of saturated fat, 25 milligrams of cholesterol, 530 milligrams of sodium, 27 grams of carbohydrates, and only 1 milligram of dietary fiber. And, let’s get real, who ever stops at just one slice? Double, triple, or quadruple those numbers and you’ll realize just how much saturated fat, sodium, and empty carbohydrates you are consuming in just one sitting. Regular consumption of pizza can lead to raised blood pressure, weight gain, an increase in blood-sugar levels, and cardiovascular diseases.

To avoid the hard-to-digest starch and protein combination and reduce the sodium, fat, and empty carbohydrate levels, I created a recipe that uses cauliflower as the base. Cauliflower has a natural cheesy aroma when cooked, so you can omit cheese altogether without missing out of the flavor. Full-fat yogurt holds together the cauliflower crust, and the “icing” on these mini pizza cupcakes is made up of a simple cooked cherry tomato sauce. Enjoy!

Mini Cauliflower Pizzas

Makes 12 servings

Ingredients:

For the Crust

• 1 head cauliflower, grated in food processor
• 2 egg whites
• 1 cup full-fat yogurt
• 1 teaspoon dried oregano
• 1 tablespoon fresh basil, chopped
• 1 teaspoon salt
• 1/2 teaspoon garlic powder

For the Marinara

• 1 cup cherry tomatoes
• 1 garlic clove
• 1 teaspoon coconut oil
• 1 teaspoon dried oregano
• Dash of salt and pepper

Directions:

Preheat oven to 425 degrees Fahrenheit.

For the crust, pulse the florets of one head of cauliflower in the food processor until rice like. Cook in a saucepan over medium heat with 1/2 cup water. Cover saucepan with a lid and let steam for 5 minutes, mixing every minute or so to make sure the cauliflower does not brown. This step softens the cauliflower. Once softened, remove from heat and let cool in a large bowl before adding the wet ingredients.

In a separate bowl, whisk the yogurt, egg whites, basil, oregano, salt and garlic powder together. Pour the wet mixture into the cooled cauliflower mixture. Fold until thoroughly combined.

Scoop the cauliflower crust mixture into muffin cups that have been greased with coconut oil. Pack them in firmly until they reach the top of the tin. Flatten the top. Bake for 45 minutes, or until the tops have browned lightly and the edges begin to pull away from the tin.

While the pizzas bake, prepare the cherry tomato marinara sauce. Stem and slice in half 1 cup of tomatoes. In a saucepan over medium heat, sauté the tomatoes in 1 teaspoon of coconut oil with 1 diced garlic glove, 1 teaspoon oregano, and a dash of salt and pepper. Cook until the tomatoes have broken down.

One cooled, line the edges of the cauliflower crusts with a knife and remove each carefully.

Top each cauliflower crust pizza with a spoonful of the cherry tomato marina.

Photo Credit: Kohtzy, GlowKitchen

Aylin Erman currently resides in Istanbul and is creator of plant-based recipe website GlowKitchen.

The post Nutritional Breakdown: Pizza’s Healthier Half Takes Center Stage appeared first on EcoSalon.

Create a new summer food staple to add to the family recipe archives.

Zucchini is a summer staple in my kitchen. It’s light and versatile. I like to pair it with Italian flavors, such as goat cheese, tomatoes, and basil, and create unique variations of antipasti. This recipe bakes zucchini slices and rolls them around in basil and sun-dried tomato while being mixed into soft goat cheese. The result is a poppin’ appetizer or snack.

And you’re getting more than just a delectable, bite-sized treat. Zucchini is a powerhouse of nutrition. It contains only 36 calories per one cup and improves digestion, prevents cancer, lowers cholesterol, is anti-inflammatory, reduces blood pressure, and contributes to vibrant and glowing skin.

But, don’t take my word for it. Incorporate zucchini into your diet and see for yourself – starting with this recipe!

Zucchini and Goat Cheese Sliders

Serves 2-3

Ingredients:

• 2 zucchini
• 1 tablespoon olive oil
• Dash of sea salt
• 3 ounces soft goat cheese
• 1 tablespoon chopped sun-dried tomatoes
• 1 tablespoon chopped fresh basil
• 1 teaspoon olive oil
• Dash of salt and pepper
• Dried mint for garnish

Directions:

Slice along the length of the zucchinis, cutting pieces 1/4-inch thick. Layer them on a greased baking sheet, season with sea salt, and drizzle with olive oil. Bake at 400 degrees Fahrenheit for 15 minutes or until the zucchini is elastic, able to bend freely without falling apart. You could alternatively grill the pieces, cooking for 2-3 minutes on each side.

While the zucchini is cooking, in a small bowl combine the goat cheese basil, and sun dried tomatoes. Mix until evenly combined.

When the zucchini has finished cooking, place 1-2 teaspoons of the goat cheese mixture on the end of each piece. Roll the zucchini unto itself, starting with the goat cheese side.

Serve with a garnish of fresh or dried basil, mint, or oregano. Enjoy!

Bon Appetit!

Aylin Erman currently resides in Istanbul and is creator of plant-based recipe website GlowKitchen.

The post Recipe: Zucchini and Goat Cheese Sliders appeared first on EcoSalon.

Embrace the sweet, slow pace of summer with the food that symbolizes it all.

Italy holds the reigning flag of slow food. It is, afterall, the movement’s official birthplace, dating back to 1986 in Piedmont, Italy. As one of the country’s northern most regions, encircled by the Alps and directly touching France and Switzerland, it’s no wonder a love for food and nature collided into an international movement here—where wine pours from vines and where you can graze for breakfast on meadows of rice and corn.

Travel south some 200 miles to Tuscany, and you’ll meet an even older articulation of slow food—cantucci—most commonly known to us foreigners, as biscotti. The twice-baked crunchy cookie is reported to have been a survivalist food (think modern day granola bar), munched by travelers and Roman warriors along their journeys. With the heralding of the Renaissance, biscotti found life again in the perfect pairing—dipped into a glass of vin santo, Italian dessert wine, for just the right sweetness and crunch. It became something to gather around, to celebrate and to luxuriate in, slowly.

Years ago though, long after the Renaissance, I lived and studied in Florence, Italy. And the aromas wafting from bakeries is what I remember most. (Well, that and spoonfuls of creamy gelato.) Biscotti were the staple among those delectable bakery delights, filled with fruits, nuts, chocolate and varieties between. Now that I dine vegan (and gluten-free—no easy Italian feat), I often wonder what my next trip to Italy will taste like. I may fall off the vegan wagon. Or, I may just pack my own dolce for the journey. Like biscotti, the kind that keeps.

Since no trip is tangibly in store, I’m transporting myself to Tuscany for the summer with bites of biscotti. I started out in my kitchen with a chocolate almond variety and then moved to something more seasonal, cherry hazelnut biscotti. Both provide just the right amount of sweetness, but there’s something about cherries that make June tastebuds sing. Maybe that’s because these summer fruits are reported to protect you from cancer, enhance your memory and help you sleep better at night, thanks to the antioxidant anthocyanin and the nutrient melatonin, respectively. If it ensures the journey is slow and sweet, I’ll take it.

The Original – Chocolate Almond Biscotti
from Joy of Baking

Ingredients

• ¾ cup blanched whole almonds
• 2/3 cup granulated white sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 ¾ cups all purpose flour
• 2/3 cup semi-sweet or bittersweet chocolate

The Vegan & Gluten-Free Version – Cherry Hazelnut Biscotti
Makes approximately 16 biscotti

Ingredients

• ¾ cup lightly toasted hazelnuts (or almonds)
• 2/3 cup granulated, unrefined sugar
• 2 egg substitutes (I blended 2 tablespoon ground flax seeds with 6 tablespoons warm water)
• 1 teaspoon pure vanilla extract (I mixed vanilla extract and almond extract for a traditional almond biscotti essence)
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 ¾ cup flour – follow the following gluten-free flour blend:
• (¾ cup sorghum flour)
• (½ cupbrown rice flour)
• (¼ cup white rice flour)
• (1/8 cup tapioca flour)
• (1/8 cup almond flour)
• (½ teaspoon xanthan gum)
• 2/3 cup dried, unsweetened cherries

Directions

1. Preheat oven to 350°F
2. Toast hazelnuts, almonds or another choice of nuts for 8-10 minutes or until lightly brown and fragrant. Let cool, and then coarsely chop and set aside.
3. Line a baking sheet with parchment paper.
4. In a large bowl, beat the sugar and egg substitute with a stand mixer, a hand mixer or simply a whisk with vigorous arms. Beat until thick, pale and fluffy. Add in the vanilla (and/or almond) extract and beat until mixed.
5. In a separate, medium bowl, mix together the flours, baking soda and salt. Add to the egg mixture and mix together until fully combined.
6. Add the cherries and toasted, chopped hazelnuts (or almonds) to the mix and combine.
7. Transfer the dough to a well floured surface or, if not too sticky, to parchment paper. Roll into a log shape about 12” long and 3 ½” wide.
8. Place on your prepared baking sheet, and bake for about 25 minutes, or until firm to the touch. Remove from the oven, and let cool on a wire rack for 10 minutes.
9. Reduce the oven temperature to 325°F.
10. Transfer the biscotti log to a cutting board and cut, on the diagonal, into ½” thick pieces.
11. Place the biscotti, cut side down, on to the parchment-lined baking sheet, and bake for 8-10 minutes. Turn over, and bake the other side for about 8-10 minutes, until lightly brown.
12. Remove from the oven and let cool completely. Store in an airtight container.

Note: Experiment with different varieties, mixing in different fruits, nuts, spices and chocolates. Once you have the dough down, there’s no end to the biscotti bliss.

La dolce vita!

The post Vegan This: Cherry Hazelnut Biscotti appeared first on EcoSalon.

Ikou-Tschüss is an indie brand that started as a hobby and has grown into a fully operating fashion business.

Ikou-Tschüss is Guya Marini and Carmen D’Apollonio, two friends who’ve coined their brand’s name on the fly: Ikou means ‘let’s go’ in Japanese and Tschüss means ‘bye’ in German. Since 2006 when the brand started, Marini and D’Apollonio have never gone anywhere but up in terms of how recognized the indie label has become within the greater fashion industry.

Their site says the label’s earliest beginnings began with the two designers meeting every summer in Zürich and exchanging ideas, but the lack of proximity kept their collaboration from coming immediately to fruition.

“Guya stayed active in Paris, doing her styling; Carmen, in Zürich and sometimes New York, was kept busy as the invaluable assistant to Swiss artist Urs Fischer. Then, meeting up again in the beginning of 2006, the two decided to focus exclusively on making handmade knitwear and croched silk foulards. Guya showed the pieces to her friend Livio and Stephan from the Parisian press office. Livio and Stephan were instantly taken with the knitwear and in their excitement planted the seeds for what was soon to become Ikou-Tschüss, demanding that Guya and Carmen formally create a label for the work they had brought in.”

When it comes to sustainability and still a strong fashion appeal, their main focus lies in sourcing quality materials. Most of their wool is either 100% cashmere or merino, and the silk comes from fair-trade locations in either South America or Tibet. They also incorporate recycled or vintage materials whenever possible and embrace the long-held tradition of knitting and crocheting which they themselves learned while growing up in the Swiss capital.

Their designs are made by hand and “the process of doing the work is vital to the form the design takes,” says the site, so production is staffed exclusively by grandmothers, who retain the old craftswomanly approach to handwork—skills that Guya and Carmen feel are disappearing today.

Kou Tschuss is located at 8 Centre Market Place in New York City and online.

The post Ikou Tschüss: A Swiss Fashion Label To Watch appeared first on EcoSalon.

Rebecca Mink’s vegan shoe line makes us yearn for spring.

Rebecca Mink’s eponymous vegan shoe line, Mink, is made from sustainable resources such as wood, rubber, cork and organic fabrics and engineered by Marco Gambassi, whose family has been crafting shoes for generations in Italy.

These platform wedges make us lust not only for spring, but for the simple, styled heel – a stand out feature from other wedges we’re seeing.

$187

Editor’s note: We are proud to bring you original columns and feature editorials at EcoSalon on a daily basis. But sometimes, nothing’s more pleasurable than admiring a beautiful, innovative or special sustainable product or idea. Throughout each week, look for “lustables” in the mix here at EcoSalon. And if you have a product you think readers should see, drop us a line at tips@ecosalon.com.

The post Lustables: Vegan Mink appeared first on EcoSalon.

Style. It’s that ‘je ne sais quoi’ about someone or some place. You can’t put your finger on it, but you like it. Or you don’t.

It’s personal and evolves with time and maturity. And then it might change, again. Style is expressed through fashion, music, decor, tattoos. Our style communicates who we are, what we like, how we feel.

So what happens when one style meets another? Is it catastrophe waiting to happen or is there hope for harmony?

That’s why we created Style Clash. Some design styles are more flexible; others force us to stretch outside our comfort zone. Each week we will offer tips for mixing competing styles successfully.

What do we mean by “successful”, you ask? If nothing seems strange, jarring or just plain ugly, then I’m all for it regardless of time period, colorway or material. I call it a successful Style Clash.

Let’s warm up with an example of a winning mix, to get us acquainted. Can you name the three (yes, three) different design styles and corresponding pieces of furniture in this dining room (top image)?

The Neoclassical credenza under the mirror looks perfect with this Country dining table and chairs and Modern pendant lamps. Classical, comfortable and clever. Voilà! It’s sincerely that simple.

For our first Style Clash let’s marry Italian/Old-World with Contemporary and see where we land.

Italian style (image above and below) is mostly masculine with high ceilings, distressed walls and dark woods. The color palette ranges but the hues are rich, regal and muted with age; never pale or pastel. The look is comfortable, broken-in and distressed. Stone floors, wood beam ceilings and arched doorways are trademark elements (image below).

Contemporary style (image above and below) is graphic in nature with sleek, straight lines and splashes of color mixed in with muted whites and creams. Furniture sits low to the ground and often has metal frames and legs. White walls, lack of window treatments and concrete flooring are other key elements of Contemporary design.

Combining these opposing styles (images below) might sound scary, but actually the result is charming and full of old and new world potential. Let me show you how…

If the name Philippe Starck rings a bell, you probably know a thing or two about Contemporary design. And you should recognize his Ghost Chairs in the image above. Starck is the go-to guy for some of the sleekest, chicest designs around. And his see-through, sexy chairs seem perfectly placed in this Italian dining room (image above and below). Notice the key Italian elements: the arch over the doors, the distressed walls and high ceilings, as well as the stone floors.

The same can be said of this smaller, private eating area (image above). The chairs are Starck’s La Marie, but the effect is still comfortable and serene. These spaces, probably located somewhere in Tuscany, carry all the traditional charms of an Italian villa with a touch of today. Successful Style Clash.

Meet me here next week as we continue to cruise the spectrum of interior design styles, two at a time. Ciao for now!

Images: Interior Divine and AT Casa.

The post Style Clash: Old World Meets Sleek and Chic appeared first on EcoSalon.

I’ve always been impressed at how much longer my husband’s shoes last than mine. Some pairs he has had for 20 years and has simply re-heeled and polished them to make them last. He even keeps the boxes.

But now that he is on the public transportation circuit – like so many other good green worker bees – it’s important to wear a comfort shoe that doesn’t pinch when you’re running for that bus or train.

The good news is vegan shoes have become much more stylish, from the old boxy Earth Shoe and hippie Birkenstocks of yore to the oxfords and buckle slips-on on the market that emulate many of the swank Italian shoes.

Sure, the vegan varieties have a softer appearance but that’s part of the allure. The greatest advantage is not just the material but the price. Most brands are reasonable (under $200) and are built to last.

Here are a few to take you through fall:

Princeton Vegan Shoes in Brown or Black, $58 at Alternative Outfitters.

The dapper yet durable Brouque wing-tipped from Moo Shoes, $150.

Handsome yet rugged Dennis Shoe from Novacas,  $140.

The Noharm Slip-On, $275 at Togged.

Noharm Lace-Up Ankle Boot, $299 at Togged.

Men’s Baker Brown Vegan Loafer, $55 at Alternative Outfitters.

New Hidalgo Camel Workboot, $68 at Regazzi Vega.

Main Image: Regazzi Vegan

The post Vegan Shoes for Fall: Manly, Yes, But I Like Them, Too! appeared first on EcoSalon.