Only Recipes, by Alessandra Zecchini ©

Broccolo Romanesco is a beautiful vegetable, but if you cannot find it you can substitute here with a cauliflower. Cut the florets and drop them in salted boiling water, then cook them until soft but not mushy. Cool in cold water and drain, then dress with white wine vinegar or white balsamic (about one tbsp). Drain one can of chick peas (keep the chickpea water - aquafaba, to make  vegan meringues  or  other vegan recipes ) and add to the Broccolo. Add olive oil (about 2 tbsp) and salt to taste. To finish add some olives (ascolane olives are the best, otherwise used other marinated olives). Mix well and serve at room temperature. Photo and Recipe by Alessandra Zecchini  ©

A low fat, high protein vegan dish 1 bunch of cavolo nero 1 shallot 1.5 l vegetable stock 1 can chickpeas plus the same amount of water 1 cup of small pasta  salt and pepper to taste extra virgin olive oil to drizzle Wash the cavolo nero and remove the white stalks. Slice the shallot. Put everything in a pot with the vegetable stock and bring to the boil. Simmer for 30 minutes. Add the content of the can of chick peas, plus a can of water. Simmer for other 30 minutes then blend with an immersion blend, but not too finely, leave some of the chickpeas whole. Bring back to the boil, add the pasta and simmer until the pasta is al dente. Taste for salt and pepper and drizzle with olive oil before serving. It is actually better the day after! Photos and Recipes by Alessandra Zecchini  ©