Nadia Fragnito

Dec 9, 2024 | plantbasednews.org | Nadia Fragnito

This eggplant and tomato rice bake from Nadia Fragnito’s new vegan cookbook NATALE: Recipes for a Vegan Italian Christmas is a great festive dinner to add to your holiday recipes. The dish is often called timballo, and has layers of creamy, tomato-infused rice and golden slices of fried eggplant. The rich flavors and textures create a beautiful centerpiece, making it ideal for the holiday table.

Dec 3, 2024 | plantbasednews.org | Nadia Fragnito

Pickled vegetables with oil, or giardiniera sott’olio, are a traditional Italian snack or side dish perfect for festive gatherings. This gluten-free, vegan dish features vegetables like cauliflower, carrots, and zucchini preserved in oil with garlic, herbs, and spices. The process enhances their natural flavors, making them tangy, aromatic, and deliciously tender. The recipe comes from Nadia Fragnito’s new cookbook NATALE: Recipes for a Vegan Italian Christmas.

Nov 24, 2024 | plantbasednews.org | Nadia Fragnito

Nadia Fragnito’s creamy alpine fondue is completely vegan and perfect for a communal snack or dinner with friends and family. It comes from her new cookbook NATALE: Recipes for a Vegan Italian Christmas and uses vegan milk, melting cheese, and butter to make this decadent vegan cheese sauce. Read more: Making Vegan Cheese From Scratch: 4 Easy Recipes To TryNutritional yeast adds a cheesy depth, while a dash of turmeric enhances the color.

Aug 28, 2024 | vegnews.com | Tanya Flink |Richa Hingle |Alejandra Graf |Nadia Fragnito

Excuse us as we state the obvious, but when you’re vegan, every day is vegan day. However, without a holiday to prompt us, many of us live within the comfortable patterns we have designed for ourselves—particularly when it comes to our food choices. But, with World Vegan Month upon us, let’s take advantage of the holiday and let it inspire us to try something new.

Jul 18, 2024 | vegnews.com | Nadia Fragnito

VegNewsRecipesYou will need a pasta machine to roll the dough for these classic ring-shaped Italian snacks from the A Vegan Summer in Southern Italy cookbook, but it’s well worth the effort. They’re baked to perfection with a delicate, fragrant scent from fennel seeds. What you need:¼ teaspoon dried yeast 3 cups flour2 teaspoons salt1 to 2 tablespoons fennel seeds⅓ cup olive oilWhat you do:In a small bowl, dissolve yeast in ¼ cup of warm water.