World Vegan Day is celebrated in a lot of countries and it not only dedicated to the 79 millions of vegans in the world but also to share and increase awareness about vegan values and diet.

This is a Day to learn more about the issues that our current food system is facing and how over consumption of meat (particularly beef) and dairy products is impacting both our health and the environment.

Being vegan means to stop eating animal protein and derivates to tackle intensive livestock productions which both exploits animals and have negative impact on biodiversity and climate change.

Following a vegan diet is something completely up to you; nonetheless, it is well-known how REDUCING the consumption of meat - especially processed meat and read meat - and increasing consumption of legumes as alternative protein sources not only will help the environment with less GHG emissions, more arable lands and protection of biodiversity but also will help YOUR HEALTH.

Consumers behaviours have a great power over food production - little changes in your diet could make huge differences for the planet and for other people's health.

Leek and Mushroom Risotto

Number of servings: 3

20 minutes to prepare

Ingredients:

• 200gr of risotto rice
• 1 leek
• 300gr of mushrooms
• Bosh vegan cheese
• 80 g (3 oz) of unsalted vegan spread
• 1 - 1.5 l Vegetable Stock
• salt, pepper and olive oil

Directions:

• Boiled 1.5 of water and dissolve inside of organic vegetable stock cube
• Cut in rings the leek and in slice the mushrooms and rinse well with water
• In a big saucepan add half of the spread and 1 spoon of olive oil. Once the spread is melted add the vegetables let it cook from 2/3 minutes.
• Finally add the hot vegetable stock, very little at a time stirring constantly.
• Cook the risotto for about 15 minutes.
• At the end turn off the heat and add the bosh vegan yeast and the remaining spread.
• Mix well for a creamy risotto. If you like, add some freshly ground black pepper.

Vegan Omelette

Number of servings: 8

20 minutes to prepare, 1 hour cooking time

Perfect for a packed lunch idea

Ingredients:

• 1 Pepper
• 1/2 aubergine
• 1 red onion
• Spring onions
• 200 gr Chickpeas flour
• 3 Tb reduced salt Soya sauce
• 300 ml of water - add more if needed
• Olive oil
• Salt, pepper and curry

Directions:

• Preheat the oven at 180 C
• Slice the pepper, aubergine, courgette and red onion and spread the vegetables in a baking tray with olive oil, salt and soya sauce.
• Cook them for about 15/20 minutes
• In a mixing bowl stir together the chickpea flour, the water, 2 tablespoon of olive oil, salt, black pepper and curry.
• Add to the mix the roasted vegetables and mix well and pour it in a hinge pan and baked it for 30 minutes

Biancomangiare - Sicilian almond pudding

Ingredients ( serves 6/7 portions):

• 500 ml of almond milk
• 50 gr of corn starch
• 50 gr of sugar or erythritol
• If you use a sweet milk just add about 20 gr
• Aromas: organic or unwaxed lemon and cinnamon

Toppings:

• Pistachios
• Melted vegan chocolate
• Berries
• or plain!

Directions:

• In a mixing bowl stir the corn starch and the erythritol
• Now add a small quantity of milk and stir well to remove all the lumps
• After adding the rest of the milk and there are no lumps add the aromas: peeled lemon and cinnamon
• Cook at medium high flame and keep stirring
• After 8 minutes remove the lemon and start stirring more frequently
• When it starts to boil keep stirring for 2 minutes.
• Now you should have a pretty dense mix
• Pour it a muffin tray
• Let it cool and then put the tray in the fridge for at least 3 hours.
• Once they are ready choose your preferred toppings.