⭐️ Turn on captions for ingredients, please ⭐️ Get recipes:
Eggplant caponata → [ Ссылка ]
Chickpea farinata → [ Ссылка ]
Baked pears → [ Ссылка ]

More inspiration for VEGAN DINNERS:
■ EASY CARBONARA: [ Ссылка ]
■ LEMON TOFU: [ Ссылка ]
■ CONFIT TOMATOES: [ Ссылка ]
■ FOCACCIA: [ Ссылка ]
■ AGLIO E OLIO: [ Ссылка ]
■ EGG-FREE FRITTATA: [ Ссылка ]

INGREDIENTS LIST
🌱 Caponata
1 kilogram (2.2 lb) eggplant (3 medium, black)
500 grams (18 oz) tomatoes (ripe Romas, cherry, or canned)
1 large onion
2 stalks celery
3 tablespoons olive oil
½ cup green olives (pitted)
2 tablespoons capers
½ teaspoon salt
4 tablespoons white wine vinegar
2 tablespoons sugar
10 leaves basil + handful of parsley (optional)
2 tablespoons pinenuts (toasted, optional)

🌱 Socca "farinata"
130 g (1 cup) chickpea flour
360 g (1½ cups) water
4 g (¾ tsp) salt
(4 twists) black pepper
40 g (3 tbsp) olive oil

🌱 Baked pears
3-4 pears
½ cup pecan or walnuts
2-3 tablespoons maple syrup or agave syrup
1 teaspoon cinnamon

CHAPTERS
0:00 3 ideas for a vegan dinner
0:16 how to make caponata
3:05 how to make socca (farinata)
3:48 how to bake socca (farinata)
4:58 how to bake pears
6:52 let's eat!

These recipes are 100% plant-based (#vegan), and so without milk, without butter, without cheese, without eggs, and without any animal-based products.

The Plant Based School
Filmed & Edited by Louise
Made with ❤ in our little Italian kitchen.
Nico & Louise :-)

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