Nadia Fragnito | Contributors - Nourish plant-based living

Nadia Fragnito

Nadia Fragnito is a vegan Italian expert, recipe creator, writer and presenter, passionate about food, travel and culture. Her first cookbook, Discovering Vegan Italian, was published in 2019.


Enjoying our inspiring stories? We always love to hear from you with suggestions for the content you want more of. Suggest a topic here.

Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

Cooking with love

Stepping into the kitchen can offer mindful and meditative moments. Let’s try a little cooking therapy to bring a sense of calm to our often chaotic lives.

In difficult times, we seek to alleviate stress in a variety of ways, whether chatting to a friend, dancing like crazy, spending time in nature, meditating, or enjoying a long hot bath. No matter the remedy we choose – these can all be viewed as forms of therapy. Yet another form is cooking. Donning an apron and whipping up a batch of cookies can have more emotional benefits than you may realise. Cooking therapy is available to everyone, and can be enjoyed alone, with a partner, or in a group setting. Following a recipe, or even creating one, requires focus and mindfulness.

If life is feeling out of control, cooking therapy can offer certainty and self-worth. We might not be able to foretell the future, solve our financial strains, immediately fix personal or work conflicts – but we can bake a cake and bring a little love and deliciousness into the world. Here are some simple activities you might like to try as a form of cooking therapy.

RECREATE A CHILDHOOD DISH

Have you ever been instantly transported to the past by the smell or taste of food? This is referred to as ‘Proustian memory’ and is a result of our odour memory. According to Moss and Johnson, who have studied this phenomena, there is a “strong relationship between odour and emotion… from the part of the brain involved in processing odours being positioned within the limbic system – an area of the brain integral to emotion”. So, choose a nostalgic meal from your childhood. Perhaps a sweet treat that your grandma used to make? Dig out recipes for those family favourites and adapt them to suit your diet today. Lay the table, set up a beautiful space, and honour those memories.

MAKE PASTA FROM SCRATCH

Give yourself the gift of time. Just like making bread or pizza dough, making pasta from scratch can be a meditative process.  It’s even a bit similar to art therapy, except you replace the clay with dough, ultimately creating beautiful pasta shapes, just like little sculptures. You’ll experience play, focus, presence and a sensory experience. It’s also physical without being exhausting. And after all this, you get to devour a silky-soft plate of fresh pasta.

MAKE FOOD GIFTS FOR FRIENDS

Food often involves sharing and connection. So why not create food gifts either for or with your friends? Giving is mostly centred around the recipient of the gift and how they will feel. But the giver experiences just as much pleasure in creating the gift. What a pleasant cycle of giving! Perhaps you can get together at a friend’s house and prepare food gifts together. You might bake a batch of cookies and create your own packaging and gift card. Or layer the perfect hot chocolate mix into a mason jar and attach a homemade label. Try preserving jams from seasonal fruits or pasta sauce from an abundance of tomatoes, then share them with friends, family, workmates, or neighbours.

HOST A TEA PARTY

Hosting a tea party can be just the escapism you need. Everything just tastes better at a tea party! When we delight in the treats we prepare and the company we keep at a tea party or tea ceremony, we allow ourselves to taste the beauty of life. Italians refer to this experience as dolce far niente or the sweetness of doing nothing. The Danes have their own term, hygge, which translates to a feeling or moment of pure contentment. The Japanese phrase ichi-go ichi-e, which literally means one time, one meeting. What a perfect reminder that there is only this present moment, this once in a lifetime occurrence.  So, delight in time and treats with your friends!

Cooking isn’t just for function. Cooking therapy can be a transformative tool to include in our wellbeing toolkit. Step into the kitchen, clean the bench tops, pull ingredients off the shelf, and cook with love!

TIPS FOR MINDFUL MOMENTS

  • Choose a simple recipe to unwind, relax and enjoy the feeling of accomplishment.
  • When you’re ready to master a new skill, try more complex dishes as a form of artistic creativity.
  • Create an inspiring space, fit for purpose. Play your favourite music and pour a glass of bubbly, wine or kombucha to get in the mood.
  • Ensure you have plenty of time carved out for your cooking session. Be present in each step of the process.
  • Enjoy the full sensory experience – awaken your senses and connect to each one as you cook.
  • If you are craving social connection, consider attending a group cooking class or even hosting an online cooking party!

This article is an edited extract from Nourish plant-based living, V8 N5 • View magazine
Nadia Fragnito of The Vegan Italian Kitchen
Nadia Fragnito

Nadia Fragnito is a vegan Italian expert, recipe creator, writer and presenter, passionate about food, travel and culture.

Enjoying our inspiring stories? We always love to hear from you with suggestions for the content you want more of. Suggest a topic here.

Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

Walnut ragu lasagne

Nadia Fragnito

Lasagne is surely everyone’s favourite Italian recipe and this vegan version is sure to impress with layer upon layer of rich, meaty, saucy, creamy goodness.

Ingredients

POMODORO SAUCE

WALNUT MINCE

BÉCHAMEL SAUCE

Method

  1. Make the pomodoro sauce. In a medium saucepan, heat the oil and fry the garlic over a low to medium heat for 1 minute, being careful not to brown. Stir through the tomatoes, salt and optional basil. Cover and simmer while you make the walnut mince, stirring occasionally.
  2. To make the walnut mince, add all the mince ingredients except the oil to a food processor and process until it resembles mince crumbs.
  3. Heat the 2 tablespoons of olive oil in a large non-stick frypan. Fry the walnut mince for 3 minutes until browned off.
  4. Transfer the mince into the pomodoro sauce. Stir, cover and simmer on low for a further 10 minutes.
  5. Preheat oven to 190°C.
  6. To make the béchamel sauce, place the butter in a medium saucepan over a medium heat and allow to melt. Add the flour and stir to a smooth paste. Continue to stir for 2 minutes, allowing the flour to cook off but being careful not to brown it. Gradually whisk in the soy milk 1 cup at a time until smooth. This will create a pouring consistency rather than a thick béchamel, however it will thicken a little once off the heat. Stir through the nutritional yeast flakes, salt and pepper. Simmer on low while stirring for a couple of minutes. Remove from heat.
  7. Assemble the lasagne. In an ovenproof dish (I use a 30cm x 20cm dish) spread a large ladleful of the walnut ragu. Follow with a large ladleful of the béchamel. Sprinkle over a handful of the mozzarella.
  8. Cover with a single layer of the lasagne sheets. Depending on the size of your dish and/or pasta sheets, you may have to snap some of the lasagne to fit.
  9. Repeat the layering process, another 1 to 2 layers, ensuring the lasagne sheets are covered with the sauce. Finish with a generous layer of béchamel and the remaining mozzarella. Cover and bake for 30 minutes.
  10. Remove cover and bake for a further 10-15 minutes. To check if the lasagne is cooked, insert a knife to test if it slides through the pasta easily. Remove from oven and allow to cool slightly before serving.

 

This recipes is an edited extract from Discovering Vegan Italian by Nadia Fragnito, published by Vegan Italian Kitchen.


Nadia Fragnito of The Vegan Italian Kitchen
Nadia Fragnito

Nadia Fragnito is a vegan Italian expert, recipe creator, writer and presenter, passionate about food, travel and culture.

This recipe was originally featured in Nourish plant-based living, V7 N5 • View magazine

Enjoying our inspiring stories? Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

Panna cotta

Nadia Fragnito

Your guests will swoon over this simple yet elegant vegan dessert.

Ingredients

FRUIT COMPOTE

Method

  1. Add all ingredients except for the fruit compote to a saucepan and whisk to combine. Bring to the boil over a medium to high heat, and then lower heat, simmering for 4 minutes, stirring occasionally. The simmering will help activate the agar.
  2. Take off the heat and carefully pour into small moulds or serving glasses. Allow to cool at room temperature for approximately 1 hour to set.
  3. Refrigerate to chill until ready to serve. If using moulds, invert onto serving plates and chill.
  4. Make the fruit compote. Place the berries, sugar or maple syrup, and lemon juice into a saucepan and simmer on low for 10 minutes. The berries will break down and thicken as it simmers. If it becomes too dry, add a dash of water. Allow to cool slightly before drizzling over your panna cotta.
  5. When ready to serve, top each panna cotta with a drizzle of fruit compote (or substitute with a layer of jam instead).

TIP: Panna cotta translates to ‘cooked cream’ and to replace the cream I suggest using soy milk or coconut cream. Choose coconut cream if you love the flavour or coconut, but if you want something more neutral, choose a full fat soy milk. Both are lovely versions. 

This recipe is an edited extract from Discovering Vegan Italian by Nadia Fragnito, published by Vegan Italian Kitchen. theveganitaliankitchen.com


Nadia Fragnito of The Vegan Italian Kitchen
Nadia Fragnito

Nadia Fragnito is a vegan Italian expert, recipe creator, writer and presenter, passionate about food, travel and culture.

This article is an extract from Nourish plant-based living, Vol. 7 no. 5 • View magazine

Enjoying our inspiring stories? Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

YOUR INPUT