It’s spring and I found a bunch of Tropea spring onions on the market, my favourite of all onions because:
• they have a good sweet taste,
• the leaves are fleshy ruby coloured and white inside,
• they are a typical delight from the Calabria region, and their goodness has infact spread all over Italy and beyond.
They are also a great vegetable to eat at this time of year: they help in the detox diet, especially useful during the change of the season, when one is more easily afflicted by constipation problems.
4 reasons why the onion is precious in a detox diet:
1. It’s diuretic,
2. it’s gently laxative,
3. it’s highly digestible,
4. it’s rich in antioxidants.
I will share a recipe that I quickly prepared and that is satisfying for the palate, besides being very easy to make and also suitable for vegans
Name of the recipe: “Seitan with sweet and sour spring onions”.
Ingredients for 2 people:
• 8 Tropea spring onions
• 150 g of natural seitan
• 1 teaspoon of soft tamarind extract
• ½ teaspoon Trikatu Virya®
• 1 teaspoon of cane sugar
• salt salgemma to taste
• extra virgin olive oil to taste
Preparation
Cleanse the spring onions and wash them thoroughly.
Finely cut the green leaves and leave them to simmer in a pan with a little water.
Cut the seitan in scallop style and place it neatly on the simmered leaves in the pan.
Spread Trikatu Virya® and a small drop of oil over it.
Above the seitan layer place the onions cut in half on the long side.
In a cup, sprinkle the soft tamarind extract in a little lukewarm water and pour it over the onions.
Add Sugar, salt and cover with a lid.
Finish with a little extra virgin olive oil.
Serve it hot.