Ml beans

farro (about 200 grams) • vegetable broth (200 ml) • Swiss chard (about 200 grams) • cooked chickpeas (about 250 grams) • onion • Seeds of your choice, to taste

black lentil pasta (or whole wheat pasta) (300 g) • walnuts (or unsalted cashews) (120 g) • edamame soybeans (250 g) • feta cheese (250 g) • corn oil (70 ml) • parsley • lemon (juice) • Salt and pepper • Grated lime zest (optional)

Swiss chard leaves (about 70 grams) • extra-virgin olive oil • shallot • fresh rosemary • amaranth (about 60 grams) • vegetable broth (about 500 ml) • cooked borlotti beans (about 80 grams) • Salt, to taste • Freshly ground black pepper, to taste • Extra-virgin olive oil, for serving

yellow potatoes (about 500 grams) • green beans (about 400 grams) • large egg

onion • garlic • carrot • celery stalk • bay leaves • sage leaves • rosemary • Salt and pepper • extra virgin olive oil • About 2 cups water (about 500 ml) • pumpkin, peeled and cleaned (about 300 grams) • dried porcini mushrooms (about 1/2–3/4 oz or 15–20 grams) •

type 2 flour (about 300 grams) • extra virgin olive oil (about 70 grams) • baking soda • water (about 120 ml) • broccoli • chickpea flour (about 100 grams) • sun-dried tomatoes • water (about 200 grams) • extra virgin olive oil • Garlic powder, paprika, and black pepper

For the maccheroncini • re-milled durum wheat semolina (about 340 grams) • water (about 170 ml), at room temperature • Salt • For the pesto: • trimmed green beans (about 250 grams) • Parmesan cheese, cut into pieces (about 50 grams) • walnuts (about 30 grams) • extra virgin olive oil (about 60 grams) • Fresh mint and salt, to taste • Grated lemon zest, to taste

canned chickpeas (200 grams) • small leek • celery stalk • carrot • Extra-virgin olive oil, • water (about 480 ml) • dried tomato powder • Vegetable peeler • Saucepan • Clay pot (optional) • Plate • Spoon

Carnaroli rice (about 120 grams) • fresh fava beans (about 300 grams) • asparagus (about 200 grams) • Parmesan cheese, grated (about 20 grams) • extra virgin olive oil (about 20 ml) • shallot • onion • carrot • Celery • Parsley • water (about 500 ml)

pasta (about 200 g) • medium potato • green beans (about 200 g) • fresh basil leaves (about 60 g) • pine nuts (about 15 g) • grated Parmesan cheese (about 50 g) • grated Pecorino cheese (about 20 g) • extra virgin olive oil (80 ml) • Salt

zucchini (about 400 grams) • water (about 450 ml) • chickpea flour (about 320 grams) • baking powder (for savory dishes) • Salt and pepper, to taste • Fresh basil • dried chives • grated cheese • Oil for frying

pasta (320 grams) • tomato purée (250 ml) • cooked cannellini beans (200 grams) • Salt and olive oil, to taste • Spices of your choice

cooked borlotti beans (about 400 grams) • Treviso radicchio • carrot • onion • celery stalk • vegetable broth (300 ml) • apple cider vinegar (50 ml) • honey • Black pepper, to taste • Salt, to taste • Extra virgin olive oil,

cicerchia beans (about 250 grams) • potatoes • red cherry tomatoes • garlic clove • onion • celery stalk • carrot • bay leaf • dry white wine (about 60 ml) • Salt and pepper • Red pepper flakes • Extra virgin olive oil

brown rice (70 grams) • cooked borlotti beans (80 grams) • onion • celery • carrot • vegetable broth (300 ml) • Extra virgin olive oil

black beans • noodles (about 400 grams) • carrot • frozen spinach • water (about 700 ml) • soy sauce • vegetable bouillon granules • ground ginger (optional) • cremini or white mushrooms, fresh or frozen (about 150 grams)

green lasagna noodles (250 g) • green beans (400 g) • pesto (190 g) • Salt, to taste • garlic clove • Olive oil, to taste • Black pepper, to taste • grated Parmesan cheese (100 g) • milk (600 ml) • butter (1.8 oz or 50 g) • all-purpose flour (1.8 oz or 50 g) • Salt, to taste •

whole wheat spaghetti (220 grams) • zucchini • canned beans, drained and rinsed (250 grams) • cherry tomatoes • olive oil • Salt, to taste • water (about 300 ml)

broccoli (about 350 grams) • fava beans (about 100 grams) • grated Parmesan cheese • blanched almonds (about 35 grams) • fresh basil leaves (about 30 grams) • lemon juice (about 30 grams) • extra virgin olive oil (60 ml) • Salt and pepper • caserecce or your favorite pasta (about 350 grams) • capers • Fried breadcrumbs

cooked chickpeas, drained (about 240 grams) • cornmeal (about 100 grams) • rice flour (about 50 grams) • extra virgin olive oil (about 20 ml) • Water, • salted butter • fresh sage leaves • Freshly ground black pepper, to taste

medium potatoes • cleaned green beans (about 250 grams) • pesto (about 50 grams) • feta cheese (about 100 grams) • To taste: salt, pepper, olive oil, white vinegar, arugula, and basil • eggs • all-purpose flour (about 250 grams) • melted butter (about 40 grams) • milk (about 500 ml)

chickpea flour (about 250 grams) • water (about 750 ml) • Olive oil and salt,

mixed short pasta (such as ditalini, elbows, or small shells) (about 200 grams) • small cans red beans, drained and rinsed (such as kidney beans, about 8 oz each) • bay leaf • fresh rosemary • fresh sage leaves • bacon, cut into strips (about 55 grams) • shallot • Extra virgin olive oil • ladles vegetable broth (about 1 cup or 240 ml) • Red pepper flakes • Salt • tomato paste •

chickpea flour (about 250 grams) • water (about 600 ml) • extra virgin olive oil • salt • Black pepper, to taste

chopped mixed fresh herbs • canned chickpeas (about 100 grams) • water (about 500 ml) for soaking chickpeas • pioppini mushrooms (about 200 grams) • olive oil • water (about 500 ml) for cooking chickpeas • Salt, to taste

chickpea flour (about 150 grams) • heaping tablespoon mixed fresh herbs • soy sauce (or tomato paste) • fine salt • room temperature water (about 600 ml) • For the breading: • little plant-based milk or lactose-free milk • As needed, breadcrumbs • little sunflower oil for breading • FOR THE WALNUT SAUCE: • small white bread roll, dried and broken into pieces • Scant 1/2 cup milk (add more if needed) (about 100 ml) •

For the pasta • all-purpose flour (about 180 grams) • buckwheat flour (about 70 grams) • chickpea aquafaba (about 120 ml) • extra virgin olive oil • Salt • For the filling • cooked chickpeas (about 140 grams) • diced potatoes (about 110 grams) • shallot • Extra virgin olive oil • Rosemary •

square spaghetti (320 g) • Occhipinti green beans (500 g) or substitute with fresh green beans • cherry tomatoes (700 g) • Fresh basil • garlic • extra virgin olive oil (about 45 ml) • Salt • Hot red pepper flakes

For the rolls: 1 head savoy cabbage • frozen chopped green onions (about 50 grams) • carrots, diced (about 100 grams) • grated Parmesan cheese (about 50 grams) • cooked cannellini beans, drained (about 100 grams) • cooked chickpeas, drained (about 60 grams) • Salt and pepper • Extra-virgin olive oil • dry white wine (about 60 ml) • For the sauce: 3 heaping tablespoons plain yogurt • heaping teaspoons spicy mustard

short pasta (about 300 grams) • carrot • small shallot • small celery stalks • cherry tomatoes • jarred cannellini beans, drained (about 440 grams) • vegetable broth (about 500 ml) • Extra-virgin olive oil, salt, and pepper • Grated Parmesan cheese, • Fresh parsley