Today a superb cake reinterpreted in a vegan key: the recipe that will take on a new guise is the Pastiera, a typical Easter cake that has its origins in Naples. The traditional pastiera is a soft tart, stuffed with cream of cooked wheat, eggs and ricotta: if you are curious to discover my variant, do not miss the recipe.
Video of the Recipe
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Identity Card of the Recipe
- 101 KCal Calories per serving
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Ingrediants
For the pastry
- 90 g of brown sugar
- Untreated lemon zest
- 1 teaspoon of turmeric
- 4 g of baking powder
- 1 pinch of salt
- 130 ml of soy milk
- 70 ml of corn oil
- 150 g of kamut flour
- 150 g of wholemeal flour
For the cream
- 320 g of tofu
- Q.b. of orange flower water
- 1 pinch of salt
- 1 teaspoon of turmeric
- Peel of untreated oranges
- Untreated lemon zest
- 150 g of brown sugar
- 250 ml of soy milk
- 300 g of cooked wheat
Materials Needed
- Bowl
- Casserole
- Scale weighs food
- Tart pan with a diameter of 28 cm
- Rolling pin
- Sieve
- Wooden spoon
- Lemon grater or row
Preparation
What to know before starting
The Neapolitan Pastiera is a typical dessert of the holidays: it is a very sweet tart enriched with cream of cooked wheat, eggs and ricotta, flavored with orange blossom water.
In the vegan version, we clearly suggest numerous alternatives to animal-derived ingredients.- First, prepare the filling. In a saucepan, combine the cooked wheat for pastiera, the brown sugar, the lemon and orange zest, a teaspoon of turmeric, a pinch of salt and the soy milk. Cook the mixture over medium heat until a rather thick cream is created: it will take about 10-15 minutes.
- In the meantime, prepare the vegan shortcrust pastry. In a bowl, combine the whole wheat flour and kamut flour. Add a pinch of salt, half a teaspoon of baking powder, brown sugar and lemon zest. Add half a teaspoon of turmeric: the spice is used to color the shortcrust pastry, as an alternative to eggs. Mix the dry ingredients with the corn oil and soy milk until you get a dough that is workable with your hands and not sticky. If necessary, add a little flour until you get the desired consistency, typical of shortcrust pastry. . Wrap the pastry in a sheet of cling film and let it rest.
- Cut the tofu into cubes and collect it in the blender to obtain a cream.
The alternatives ok
As an alternative to kamut flour, it is possible to use other whole wheat flour or spelled flour.
As a substitute for soy milk, it is possible to prefer any other type of vegetable drink (e.g. almond milk).
Corn oil can be substituted for another type of seed oil or coconut butter or homemade margarine.
Tofu, chosen as an alternative to cow's milk ricotta, can be replaced with homemade vegan ricotta.
Eggs are not included in the recipe: the cooked wheat cream is still soft. Those who wish can make it even more vaporous by adding a mass of chickpea water whipped until stiff (for more information: watch the video of the vegan meringue).- Combine the cooked cream of wheat in a bowl and mix it with the tofu cream. Flavor with the orange flower water.
- Roll out the vegan shortcrust pastry with a rolling pin to a thickness of 4-5 mm.
- Grease a 28 cm diameter tart pan with oil, then sprinkle it with a little flour. Line the pan with the shortcrust pastry, taking care to keep the scraps aside, which will be used for decoration.
- Fill the pastry shell with the cream.
- Knead the scraps again and roll them out with a rolling pin. With the pasta cutter, get long strips, about one centimeter wide. Decorate the surface of the cake by intersecting the strips of dough until you get empty rhombuses.
- Bake the vegan pastiera in a preheated oven at 160 ° C for about 40 minutes.
- Remove from the oven, allow to cool and serve.
Alice's comment - PersonalCooker
Fantastic this cruelty free version! If you like, you can enrich the dough with pieces of dark chocolate and a spoonful of bitter cocoa or you can make small single-portion tarts: with this recipe, Easter has never been so sweet!Nutritional values and Health Comment on the recipe
ATTENTION! Due to the lack of some chemical values related to the ingredients, it is not possible to offer a detailed nutritional translation.
The Vegan Pastiera is a food that falls into the group of desserts.
It should have a high energy intake, mainly provided by carbohydrates, followed by lipids and finally by proteins.
Carbohydrates should be mainly simple, unsaturated fatty acids and peptides of medium and low biological value. Cholesterol is absent, while fiber should be quite abundant.
The Vegan Pastiera does not lend itself to all diets. It should be excluded from the diet against overweight, hyperglycemia and / or hypertriglyceridemia. Not containing lactose, it is suitable for the nutritional regimen against relative intolerance. On the other hand, it cannot be used in the diet against celiac disease. It is instead accepted by vegetarian and vegan philosophies.
It is not possible to estimate the average portion.
