by Tadzio Pederzolli

Ingredients for four people

and beetroot hummus

200 g dried chickpeas, 100 g beetroot, 4 untreated lemons , 4 spoons tahini, 1 teaspoon toasted chopped cumin, 1 teaspoon wild fennel, 1 garlic clove, 100 ml extra virgin olive oil, 100 ml warm water, salt to taste, 1 sprig fresh parsley, sweet paprika

Boil the chickpeas and beetroot (peeled) until cooked through, drain and leave to cool. Squeeze the lemons and keep the juice to one side. Cut the beetroot into cubes. Put the lemon with all the other ingredients except the parsley into a large bowl. Blend until you obtain a smooth, lump-free paste, and, if it is too dense, adjust with water and salt. Chop the parsley finely and add it to the paste. Leave to rest in the fridge for at least three hours, then serve the hummus in a bowl, decorating it with a dash of parsley, a drizzle of extra virgin olive oil and a sprinkling of sweet paprika.

Panna cotta with mint
and chocolate orange

200 ml coconut milk, 200 ml almond milk, 80 ml mint syrup, a pinch of salt, 40 g agave nectar, 2 g agar agar powder, 100 g dark chocolate, 1 orange, fresh mint

Pour the coconut and almond milk, mint syrup, pinch of salt and agave nectar into a small pan. Bring to the boil on a low heat. Once it boils, add the agar agar powder and mix well for a couple of minutes. Take some silicone muffin cases and pour the liquid into four moulds. Leave to cool at room temperature for one hour, then in the fridge for a couple of hours, then in the freezer for another half an hour. Melt the dark chocolate in a pan on a low heat and add the orange peel. Take the moulds out of the freezer – they will now be hard. Turn them out on the serving plate and decorate with the melted, cooled (i.e. not boiling) chocolate, fresh mint leaves and orange peel. Put back in the fridge and serve after two hours.

Cold spelt fusilli
with avocado, ginger and lime

320 g whole spelt fusilli, 125 ml soya cream, 1 large untreated lemon, 1 lime, 2 avocados, not too ripe, 1 teaspoon turmeric, a little fresh ginger, 4 spoons extra virgin olive oil, a pinch of pepper, 1 sprig parsley, salt to taste

Put a pan of water on to boil for the pasta. Pour the soy cream into a bowl and add the grated lemon and lime peel. Now squeeze the lemon and lime and add the juice to the cream, then add the turmeric, a teaspoon of salt, the pepper and extra virgin olive oil. Now grate the ginger onto a cloth and squeeze out the juice over the bowl. Mix it all until you obtain a semi-liquid, smooth paste. Cut the avocado into cubes and add it to the cream. When the water boils, add some salt and the pasta. Drain 3-4 minutes before the recommended cook time and rinse the pasta under cold water for a couple of minutes. Add the pasta to the sauce, mix well, add a drizzle of oil and the chopped parsley. Leave to rest in the fridge for around one hour before serving.

Seitan cutlets
with orange

320 g natural seitan, 3 untreated blonde oranges and 3 untreated blood oranges, vegetable broth, extra virgin olive oil, whole wheat flour, balsamic vinegar, 1 white onion

Cut the seitan into strips and put them in a large bowl. Add the grated orange peel. Squeeze the juice of two blonde and two blood oranges and add it to the seitan, while also adding a spoon of vegetable broth and four spoons of extra virgin olive oil. Chop the onion finely and add it to the seitan. Mix well. With a sieve, add 2-3 spoons of flour to the mix. Try to get a creamy consistency without letting any lumps form. Now put the seitan with its dressing into a wide baking tray lined with greaseproof paper and cook in a conventional oven preheated to 200 °C for 30-40 minutes. With a sharp knife, peel the skin off the two spare oranges, cut them into cubes, also getting rid of the central part and any seeds. Once the seitan is cooked, add the orange cubes, one or two spoons of balsamic vinegar and mix well. Add salt to taste if necessary.