Guest Bloggers

Nadia – The Vegan Italian Kitchen

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Nadia is a cookbook author, recipe creator, presenter and vegan Italian expert. She has been creating vegan recipes since 2001 and loves to share her passion for recreating Italian classics through her blog The Vegan Italian Kitchen and her cookbooks Discovering Vegan Italian, A Vegan Summer in Southern Italy and Natale: recipes for a vegan Italian Christmas.

Nadia’s greatest inspiration in the kitchen (apart from a big appetite) is her Italian heritage. She recently embarked on a 3 month culinary trip all over Italy to delve into the vegan movement in Italy. Nadia has been featured on ABC and 3AW radio stations and written articles on Italian food and vegan travel for Nourish Magazine, The Australian Vegan Magazine, Vegan Lifestyle Magazine and Vegan Travel. In 2018, Nadia was a contestant on the SBS reality TV program ‘The Chefs’ Line’ and is a regular guest on Channel 10s ‘Freshly Picked with Simon Toohey’.

She currently lives in Melbourne with her husband Matthew and dog Hugo and travels to Italy whenever she can.

You can order her cookbooks Discovering Vegan Italian, A Vegan Summer in Southern Italy and Natale: recipes for a vegan Italian Christmas at
www.theveganitaliankitchen.com – as well as selected stores and online.

15 Recipes by Nadia

Creamy Leek Potato Gnocchi

This creamy gnocchi, inspired by a recipe from the Friuli Venezia Giulia region, combines béchamel, cheese and leeks with pillowy gnocchi. For a gluten-free option, use gluten-free flour in both the pasta and the sauce. I recommend starchy potatoes for the best texture. ~ Nadia Fragnito. Recipe from Nadia's cookbook Natale: Recipes for a Vegan Italian Christmas.

Eggplant and Tomato Rice Bake

This timballo makes a stunning centrepiece when served at the dining table. Use a ring cake tin to mould the rice, and opt for high-quality vegan mozzarella that melts well. It's a substantial second course, perfect for carving and serving with sides. And it's gluten-free, to boot! ~ Nadia Fragnito. Recipe from Nadia's cookbook Natale: Recipes for a Vegan Italian Christmas.

Rustic Tomato Bean Stew

Tuscan cuisine is the steward of a vast array of plant-based dishes, and beans are a particularly treasured ingredient. These simple stewed beans are filling, flavourful and healthy, making them the perfect complement to richer dishes. I experienced my first bowl of fagioli all'uccelletto in Florence after wandering the streets on a cold December day. It was the comfort food I craved. You can cook dried beans from scratch or use high-quality canned cannellini beans. ~ Nadia Fragnito. Recipe from Nadia's cookbook Natale: Recipes for a Vegan Italian Christmas.

Cavolfiore in Pastella (Cauliflower Bites)

★★★★★

"Here is a Sicilian fritter recipe to tantalise your taste buds, and possibly one of the most delectable ways to enjoy cauliflower. The thick batter coats the florets, resulting in large, luscious bites—perfect with a glass of prosecco, beer or chinotto. Feel free to substitute other vegetables like broccoli, or whatever inspires your culinary imagination." ~ Nadia Fragnito. Recipe from Nadia's cookbook Natale: Recipes for a Vegan Italian Christmas.

Caponata (Sweet and sour eggplant stew)

★★★★★

"If Sicily's persona was a dish, caponata would be it: a celebration of contrasts. It is both sweet and sour. The combination of sweet and sour even has its own name, agrodolce. After two weeks in the region I had ordered caponata many times and discovered that each version had its own style, sometimes surprisingly pulpy and stewy, other times firm and cold, like a salad. My recipe has a slightly firm texture but still plays homage to its stewed nature, perfect for spreading over crusty bread or including on an antipasto platter." ~ from Nadia's cookbook A Vegan Summer in Southern Italy.

Vegan Gnocchi alla Sorrentina

★★★★★

"If gnocchi bathed in a rich tomato sauce and melted mozzarella makes your mouth water, this is the dish for you. Alla Sorrentina means in the style of Sorrento, a lively town on the coast [of Italy]. There are a few elements to this dish, so you may wish to make the sauce ahead of time. To replace the traditional cheese, we create a gooey sauce that mimics melted mozzarella. However, if you have vegan mozzarella on hand slice it into thick chunks and stir through the cooked gnocchi before baking." ~ from Nadia's new cookbook, A Vegan Summer in Southern Italy.

Walnut and Mushroom Wellington

“A meaty hearty meal without the cruelty. Feast vegan style with all the hallmarks of a traditional Christmas roast meal. Serve this up with generous lashings of gravy, sides of roast vegetables. To make a gluten free version, use GF breadcrumbs and GF puff pastry. The GF pastry is a little more delicate and smaller in size than the original.”  ~ Nadia

Onion Roast Gravy

“This recipe is so quick and easy you will never want to buy the pre-bought stuff again! What’s a vegan roast without gravy? You can substitute regular flour with gluten free flour.” ~ Nadia

Mushroom ‘Seafood’ Cocktail

"A combination of King Oyster Mushrooms and dried sea vegetables make this a surprisingly fishy dish. Cue the 80s with this retro, revamped, seafood cocktail." ~ Nadia

Easy Peanut Butter Chocolate Truffles

“So easy to make, so tasty and they look a treat. Perfect as a Christmas sweet, you can garnish with salt flakes, chilli powder or for a real treat, sprinkle with finely chopped candy canes. You can also substitute the peanut butter with other nut butters, such as cashew or almond. For an Italian flavour add a dash of amaretto or coffee liqueur.” ~ Nadia