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Preview: tippitappi in English

tippitappi in English

Hi, my name is Jenni, I live in Italy, I'm a 31 year old mum and I'm vegan, of course. I love cooking italian foods and I love to experiment in my kitchen... ciao!

Updated: 2017-10-04T10:36:46.852-07:00


Screen printing


It's not a strawberry jam :-) it's the oekotex colour I have used to print my little owl, or barn owl.
This is the screen for Recycle and Re-Use Tshirt.
Me at work.
you can buy my tshirt on



I am proud to announce that I am now the new chef editor of VeganWiz, a vegan community dedicated to vegan food. It's new, you are all invited to take a peep. Everybody can join and make comments plus, if you are a vegan cook, you can become a chef, create your profile and add your recipes. Unfortunately is wasn't my idea :) VeganWiz is the English version of VeganBlog, an italian community with over 250 italian chefs. There's also a french and spanish version.
See you there!!!

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Go check my italian blog, you can now traslate it into English and other languages with automatic Google translator.... More recipes!

Delicious Pumpkin and Azuki Bean Soup


Ingredients 3 / 4 servings:1 kilo of pumpkin2 cloves garlic chopped1 teaspoon thyme (or rosemary)sesame oil or sunflowerwhole salt1 cup azuki beans1 liter and a half of waterwhole salt1 tablespoon shoyu (optional) Boil azuki beans in a pressure cooker with water and salt. In a frying pan with a lid put the shredded pumpkin, minced garlic, olive oil, salt and thyme over a low heat. Cook 20 minutes until everything is soft. Ok here we go. Blend together the contents of the two pots reserving a few pieces of pumpkin and a few spoonfuls of cooked azuki beans to be added later just before serving. Enjoy!Azuki Bean[...]

Seitan with olive oil and Tamari



Free Postcards!


Free postcards with any purchase at!

More vegetarian t-shirts, please!!!


ok ok ok, I've been neglecting my shop for too long, I know. There's always the same designs, but you forget that I had two children in between and that took a lot of energy and time from me.
You've asking for it so there we go!
Hunt the hunter - Let animals live in peace
This is how I want it, my design will be screenprinted on a green organic t-shirt.
More more more t-shirts to come!

Bancha Tea


oooh so alkalizing!
In the winter I drink it instead of water with a few pieces of ginger.
Bancha tea is a cure for his particular alkalinizing effect on the blood. It also contains iron, calcium and vitamin A and helps in the digestion of fats. Apparently there are two types of bancha tea and the taste is very similar: Kukicha and Hojicha with a minimum content of caffein.
In the morning I prepare a liter and 1 / 2 of bancha tea, I put it in a special bottle to keep it warm and I drink it throughout the day, whether at home or when I'm out.
PS: the background, the tiger and the donkey that I drew on the wall to please my little devils, I copied Aurelia Fronty ... she designed the game cubes for DJECO.

Must see!


you must see this, it's ironic, in Italian with english subtitles.
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Great for breakfast, I tasted a delicious castagnaccio at a birthday party last week. Thinner than usual and quite sweet, the flavor of olive oil was mixed perfectly with the sweet chestnuts and malt. I tried it at home and voila! Castagna is chestnust in italian and castagnaccio could be translated in "roughchestnutthing"... something like that. It is a very old cake, infact it is very simple to make.The ingredients:(you do the proportions, should not be thicker than an inch)4 cups of chestnut flour 1 cup rice malt 1 / 2 cup of olive oil Enough water to form a liquid paste.Mix well to remove lumps and add two handfuls of raisins.Leave in refrigerator overnight or at least a few hours.Pour into a baking dish, sprinkle with pine nuts and bake at 170 degrees (not too hot) for three quarters of an hour or until it forms the typical creases on top. Also excellent with chocolate melted over (for those who do not particularly like the taste of chestnuts or for children). This is a great alternative to the usual wheat flour cakes.[...]

Cooking with roots


It's autumn, and in autumn the best part of the plant is the root. With Paola we collected some burdock roots, a long turnip pretty hard to dig up but it is absolutely worthwhile, it is one of the few plants that is able to thoroughly cleanse the body.We washed it and brushed it and cut it into strips.Then we stir-fried it with some carrots, which are roots, after all :)Burdock and carrot sautéed .... great! Burdock has a bland flavor, it slightly reminds me of licorice and once cooked is slightly sweet.The thin roots of dandelion are very bitter just like the leaves. We chopped them and stewed them in a pan with miso and sesame oil for an hour with a lid. We used this seasoning for the brown rice.Brown rice with dandelion root. Tastes very much like red radicchio from Treviso.[...]

Dried figs and walnut Bread


Have you ever made bread and ended up with a brick of sawdust as hard as a rock rather than soft bread? It happened to me lots of times, especially because I always wanted to make real wholewheat bread. If you use a lid it will bake without getting too dry and it will maintain a good consistency. I use the pan for pasta 100% stainless steel obviously. Temperature of 180 ° C.
I can store it for 2 or 3 days in a plastic bag recycled from the packaging of bread sticks or biscuits or pasta, these are perfect. I'm crazy for breads with whole nuts. This combination is excellent but it is also good with hazelnuts and dark chocolate.
Also add a teaspoon of cinnamon in the dough, it will give a good smell. Apart from this I do not put anything else, just flour, nuts, dried chopped figs, water, yeast and cinnamon.
I eat it for breakfast instead of biscuits with jam on it or with my rice milk.

Dried Soya Steaks with Artichokes and Potatoes


This dish is really tasty, ideal for first cool evenings and when the first artichokes appear in organic shops :) These soy steaks are an healthy and versatile alternative to meat!
Soya steaks with Potatoes and Artichokes
For three or four people:
150 gr. steak soy
4 potatoes
2 artichokes
1 onion
1 clove garlic
extra virgin olive oil or other
a dash of soy sauce
Saute the onion with the garlic in a little oil. Wash, peel and chop potatoes. Prepare the artichokes by removing the first leaves (the hardest), shorten the stem, leaving 10 cm. and cut the tip of the artichoke. Cut into 4, the stem can be sliced and added. When the garlic is well golden add the potatoes, artichokes, rosemary and a dash of water. Cover with lid.
Soya steaks are meanwhile rehydrated in warm water for about 20 minutes or until they are soft, then wring them one by one with your hands and pass into the pan. They may have a slightly spongy texture but this effect disappears after cooking. They are not full like seitan but tend to absorb the sauce in which they are immersed, and are more flavorful. You can then add the potatoes and artichokes, or you can switch to a better effect in a pan with a little oil and brown them lightly (as I did) and add them later.
Cook until the potatoes and artichokes are tender. Then add a little more oil, soy sauce and salt.
This tastes a lot better if prepared in advance. Buon Appetito!

Pumpkin Italian Soup


This soup is delightful because it is creamy, I love it.
Prepare the soffrittino with a chopped onion, a clove of minced garlic, rosemary and a pinch of salt. Start by cutting small pieces of half a pumpkin (700 gr.) Taking care to keep the seeds aside for the blue tit who are out in the cold! Do the same with two carrots and add everything to the mixture. Put a lid and cook over a low heat for half an hour. If necessary add a drop of water but not too much. When the carrot and the pumpkin can be mashed under the spoon you can turn off the heat and whisk with a blender. Serve hot garnished with some black sesame seeds.

They copied my tshirt!


I cannot be angry with these people...
Little bastards!

"Do you need a bag?" "No, thank you!"


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Ludovico is home


I love you little devil

My neighbour's courgettes...


My neighbour Maria is from Sicily and she often rings the bell with some delicious Sicilian Food to try.
These are grilled courgette (directly from her little veggie garden) with olive oil, white vinegar, garlic, salt and wild mint leaves.... the more you leave them marinating the better it is.

Happy summer to all of you, I'm leaving for the seaside right now, then I'm coming back in Septemper ready to give birth at home!!! :) The baby's due on sept. 3rd... wish me good luck ...

Brown Gnocchetti with Cherry Tomatoes and Tofu Cream


This is another quick recipe and wants to look and taste like the italian ricotta and pomodorini pasta. Once it's on your plate you won't tell the difference.
wholemeal small pasta, I used orecchiette or gnocchetti
cherry tomatoes
Olive oil
For the white ricotta sauce I used a herby spreadable tofu but you can make your own if you wish.
Process the tofu with herbs, water, oil and a few capers if you like them.
Add more salt or capers according to taste.
This is so much like a typical southern italian dish.... enjoy!

Spaghetti with Sunflower Seeds


Super quick recipe to improve my calcium intake during pregnancy, and quite tasty too.
- Toast the seeds until slightly brown, set aside for a few minutes.
- Process the seeds with soy sauce, water and a little olive oil if you like. Taste it. It should look like a liquid creamy sauce, but not too liquid. It should not be thick otherwise it won't combine with the spaghetti. In that case add more water.
Always serve with bright coloured vegetables... enjoy :)

Raw cabbage with Gomasio and seaweed


I must admit the name of this recipe is not very tempting but I can assure it is a crowd pleaser :)
It's fresh, crunchy and very tasty, not to mention the magic effects that cabbage and sesame and seaweed have in our bodies :)
Shred the cabbage as thin as possible (not as I did today) and dress with the following:
Soy Sauce
Olive Oil
Gomasio (toasted and roughly minced sesame seeds)
Toasted seaweed, crumbled with your hands
This dressing is also good in green crunchy salads and plain pasta... enjoy :)

Marinated Italian Tofu


hi! I'm back again - finally. I called this Italian because it has the common combination of garlic, rosemary and olive oil. And it's simple as most of italian food is.
Slice the Tofu and place on a wide serving plate for one hour with all these ingredients:
Enough Soy Sauce to cover the slices evenly (not exactly italian but, nevermind)
Extra-virgin olive oil
Finely chopped fresh garlic.
Finely chopped fresh or dried rosemary.
Wait half an hour add more soy sauce if necessary, turn and reapeat on the other side.
Cook in a frying pan with a little more oil (if necessary) until golden brown and nice and crispy.
Simple but very tasty :) try it!



hi again, sorry for neglecting my blog, I found out I am expecting another baby and haven't been too well at all.
We will be away for a few weeks and all Tippitappi's orders will be processed by my sister Jessica, I think she'll manage ok.
Sorry if I can't answer all emails, I will get back to you as soon as I get home.
ciao and much love to everyone who reads my blog :)

eco-friendly fashion


A nice article on eco-friendly Tippitappi was published on "D di Repubblica" about a month ago.
I'm so flattered, and hopefully there's more to come! :)(image)