Oh, hello vegan burgers that actually taste delicious! There is just so much goodness in these little patties, that even meat lovers will appreciate them too.
What I love about them:
1. They are high in fiber and protein.
2. They have a great texture (no falling apart or squeezing out of your bun when you take a bite)
3. They are easy to make. Just watch this short video recipe that I made for Poggio del Farro, a Tuscan farro producer.
Let’s chat about what’s inside:
Organic Whole Grain Spouted Einkorn Grains
Einkorn is one of the three types of farro grains:
Einkorn
Farro (also called Emmer)
Spelt
If you can’t find einkorn grains the other two can easily be substituted.
I used sprouted whole grain farro because they have more nutrients than regular whole grain farro. Here is an interesting article by Harvard Medical School for more on the sprouting process and health benefits.
Cannellini:
I love cannellini beans. You’ll find these white kidney beans in a lot of Italian recipes like minestrone or “pasta e fagioli” (pasta & bean dish). They are hearty with a mild taste and even help you to lose weight!On my way to dropping those last few baby pounds, hooray!
Beets:
Bring on the antioxidants, the bright color and the wonderful taste of beets! Mr. Italicano used to hate beets because he had only ever eaten them boiled—how boring! Then I introduced him to: beet soup, beetsalad, beet crepes, beet pasta and beet hummus. He’s now a super fan of this superfood. I can’t wait to make beet baby food for Baby Italicana in a few months. Oh man, it’s going to be fun to experiment. ❤
Speaking of little Pepper, for Easter we took her on a road trip to Tuscany where we rented a lovely airbnb in the hillsides overlooking Florence with our friends Mario, Monica and their 2 year old daughter, Agata. If the weather had been nice, we would have spent the entire trip hanging out by the pool and BBQ outside. It was only sunny the morning we were leaving. Ahh, that view!!! ❤❤❤
As luck would have it, it was windy and rainy so during the day we ventured out for a road trip to nearby Chianti (not bad for Plan B!) We drove along the Strada del Chianti which is a scenic road lined with cypress trees, vineyards and olive groves for as far as the eye can see. We stopped for lunch and went wine tasting at Badia Coltibuono , an organic wine producer located in an abbey built in 1051. Oh Italy, you and your amazing historic sites.
I love the idea that Mr. Italicano and I are sharing with Pepper our passions for traveling, adventure and new experiences. Not only are these moments great for us, but for an infant they are a huge opportunity to learn and grow. Monica told me that whenever they went away on a trip, Agataachieved some kind of new milestone when they got back. This proved to be true also for Baby Italicana. The following day, she laughed for the very first time!
And, so, I’ll leave you with this video that hopefully brings a smile to your face as it did ours.
Thank you for following me into the kitchen and with me in life. ❤ If you try these vegan sprouted einkorn burgers, snap a photo and tag Italicana Kitchen on social media or leave a comment below. I love hearing from you! Happy Cooking!
Vegan Sprouted Einkorn Burgers - Vegan or not, you will love these vegan sprouted einkorn burgers! They are packed with protein and made with delicious sprouted einkorn, beets and cannellini beans. Serve them on an artisan bun and top them with mashed avocado, lettuce and a soy yogurt and herb sauce!
Serves: 6 patties
Ingredients
For the Vegan Burgers:
1 cup (150g) sprouted einkorn grains (or farro or spelt grains)
3 cups water
2 tablespoons (32g) ground flax seeds
5 tablespoons water
1 tablespoon extra virgin olive oil
1 white onion, finely diced
1 cup (100g) raw walnuts
½ tablespoon (4g) chili powder
1 tablespoon (8g) paprika
1½ teaspoon salt and a few cracks of black pepper, plus more for coating burgers
1½ cups (150g) rolled oats
2 cooked beets (250g)
1¼ cups (230g) cooked cannellini beans (weight of the drained beans if using canned)
2 tablespoons chopped chives
Bun and toppings:
6 bakery hamburger buns
2-3 avocados, pit and skin removed and mashed
Mixed salad
For the Vegan Yogurt Sauce:
1 cup soy yogurt
2 tablespoons chopped parsley
2 tablespoons chopped chives
Pinch of salt and a few good cracks of freshly ground black pepper
Instructions
Add the sprouted einkorn to a pot. Cook according to package directions.
In a small bowl, add the ground flax seeds and water. Stir and set aside.
Heat the extra virgin olive oil in a pan, add the onions. Cook for 5-6 minutes until translucent but not brown.
Add the walnuts, chili powder, paprika, salt and rolled oats to the food processor. Blend for 1 minute until all the ingredients are well chopped. Pour this mixture into a large bowl.
When the einkorn is ready, drain, then add it to the food processor along with the cooked beets and cannellini beans. Mix for 1 minute until combined.
Add the einkorn/beet mixture to the bowl with the rolled oats. Add the flaxseed mixture and stir all of the ingredients together with a wooden spoon. If the mixture seems too sticky, blend ½ cup more oats and add it to the mixture (you could also use bread crumbs).
Divide the mixture into patties the size of your buns. (It will make 6 large patties). Sprinkle on top salt and freshly cracked black pepper.
Add 1 tablespoon of extra virgin olive oil to a large skillet, wait until the oil is hot, then add 3-5 patties to the skillet. Let the patties cook over medium heat for 2-3 minutes. If they are starting to brown too quickly, lower the heat. Carefully flip the vegan burgers and cook for another 2-3 minutes.
In the meantime, make the vegan yogurt sauce: add the soy yogurt, parsley, chives, salt and pepper to a small bowl. Stir well and store in the refrigerator until ready to serve.
To plate: toast the buns, spread some of the mashed avocado on the bottom of the bun. Top with the vegan burger, a dollop of vegan yogurt, some salad and the top part of the bun. Enjoy!
This is a great make-ahead recipe. Prepare the patties and yogurt sauce ahead and store in the refrigerator, then cook the patties and serve with the rest of the condiments when ready to eat.
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I made this recipe for Poggio del Farro . Although we often collaborate with this company, this specific recipe is not sponsored by them.
I hope this farro bowl with poached eggs, shaved asparagus and feta rocks your world as much as it did mine!
I have to admit, this dish was extra delicious and special for me. After 9 months of abstaining from undercooked eggs while I was pregnant, I finally sliced my fork into the center of a perfectly cooked poached egg, let all that creamy yolk run out right on top of tangy little feta crumbles, silky shaved asparagus, pungent basil leaves and a mound of farro. If I could put heaven in my mouth, this would be it.
Oh, did I mention how easy this recipe is? Here’s a video recipe that I made with Poggio del Farroa Tuscan farro producer that I collaborate with to make delicious recipes and products.
One of the parts not included in the video is the addition of vinegar (I used white) and swirling the water to make a perfectly poached egg. You can check out Chef Ramsey Gordon’s videoto see how simple it is.
Quick and wholesome meals are essential for my busy life with a newborn. Being that I am breastfeeding, I want to give Pepper all the right nutrients she needs to grow strong and my meal planning has to be efficient as I have limited time to cook. This is why I love this farro bowl. It’s packed with goodness and I can make it in a snap.
Speaking of Baby Italicana, she turned two months last week! It’s surreal how fast time flies by. Mr. Italicano and I are loving every moment of parenthood, even the middle of the night wake ups and poopy diapers. We wouldn’t trade it for anything. Our life right now has definitely become more routine, but it feels so remarkably amazing.I never knew my heart could feel this full, it just bursts and overflows with love. ❤️ We are so grateful for this little beautiful creature.
I cannot resist posting a blast of photos: I hope they make you smile and brighten your day as much as they do ours. ❤️
Our beautiful newborn photos above were taken by my talented friend and photographer, Michelle Aschbacher.
Farro with Poached Eggs, Shaved Asparagus and Feta
Try this simple farro bowl with poached egg, shaved asparagus, feta and basil. I LOVE how easy it is to make. So delicious too!
Serves: 2
Ingredients
1 ¼ cups (200g) pearled farro
1 tablespoon coarse salt
5 cups water
6 Asparagus
1 tablespoon extra virgin olive oil
1 garlic clove, skin removed
Extra virgin olive oil
Balsamic vinegar
1 handful of basil, chopped
2 tablespoons feta, crumbled
1 tablespoon white vinegar
2 eggs
Gomasio
Salt and black pepper
Instructions
Fill a medium sized pot with water, add the farro and salt and bring to a boil. Cook for 18 minutes.
Use a vegetable peeler to shave the asparagus.
Add the extra virgin olive oil, asparagus and garlic clove to the skillet. Cook for 1 minute over medium heat, stirring occasionally. Discard the garlic.
When the farro is done, drain and divide the farro into two bowls. Drizzle with extra virgin olive oil and balsamic vinegar. Stir to combine.
Top farro with the asparagus, chopped basil and feta.
Bring a small pot of water to boil. Add the white vinegar and reduce the heat to a low simmer. Crack one egg into a small bowl. Now stir the water with a spoon to create a vortex and gently lower the egg into the water. This will help the yolk to be covered by the egg white. Cook for 3 minutes or until the egg white has harden up. Remove with a slotted spoon and pat dry with a paper towel. Repeat for the second egg.
Add the poached eggs to the bowls and top with a sprinkle of gomasio, salt and pepper.
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I made this recipe for Poggio del Farro. Although we often collaborate with this company, this specific recipe is not sponsored by them.
Christmas time is a magical period, and this year is particularly special for Mr. Italicano and I as we wait for Baby Italicana to arrive. Pepper’s official due date is today, December 14th!
It feels like just yesterday I was rolling out farro ravioli to make our baby announcement …
And now, the 14th of December has arrived. And, with it delicious holiday baked goods, like this Christmas farro crostata made with organic bitter orange marmalade.
Time has flown by, yet I’ve also been mindful of taking moments each day in the past 9 months to celebrate this new life. It’s the most natural process in the world, yet, it is truly spectacular if I stop to think about it. I mean, I’m growing a little human being inside of me–how miraculous is that?
*Baby Bump — 32 Weeks*
Every time I feel Pepper hiccup or move I am reminded of this marvel. My hands go to my stomach to feel her, and my heart swells with joy–my little girl, my daughter is saying hello.
I still tear up thinking about the first time I felt her tap me, letting me know she was there all snug inside. I was 5 months pregnant and had just arrived in the U.S. for part vacation part cooking show tour. It was dinner time and I had finished off a big plate of Phad Thai (my go-to dish as soon as I arrive in America as it’s quite impossible to find where I live in Italy). I was curled up in an oversized chair flipping through the TV channels when all of a sudden I felt a poke. A tiny little hand (or foot, or elbow–not really sure) had just tapped me. Hello, she was saying. I am here.
It was one of the most sensational feelings in the world. I was not alone.
And, here I am at 40 weeks pregnant soon to be alone.
To be honest, I am going to deeply miss carrying Pepper inside me. She has made me become a better person. My main goal the past 9 months has been taking care of her and by default, I’ve learned to responsibly take even better care of myself: monitoring what I eat, what I drink, how much I exercise, how long I work, how I talk and how I feel–all of which has an effect on the wellbeing of Baby Italicana. I want to give her the best.
Some days I fail: I work too late, become stressed or don’t get in exercise. These “failed” days push me to consciously do better the next day–for Pepper.
Before my pregnancy I wouldn’t hold this commitment to myself. There was a lot of “I shoulds” going on in my mind, but it was hard to maintain accountability with myself and so growth and improvement was always slow. Yet, knowing that I have a commitment to Baby Italicana makes me more responsible. I mindfully focus on ensuring that the following day’s activities and emotions are more balanced. Don’t get me wrong, I don’t strive for perfection. That is not my goal. I just need to be the best that I can be. For Pepper and for myself. Each day I’m mindful about what I want to achieve. Thank you, little one. Already you are teaching me so many things.
*Baby Bump — 40 Weeks*
So here we are sweet girl, your due date has arrived. Your Italian and American families are here waiting to meet you, and the house is nice and cozy for your arrival. The tree is up, decorations are hung, the presents are wrapped and the smell of fresh baked Christmas treats fill the air.
Yet, the best part of this holiday season is you.
We love you, Pepper. We can’t wait to look into your eyes, snuggle your small body, gaze at you while you sleep, smile at your little sounds, kiss your soft cheeks and spend our first Christmas together–as a family.
In the bowl of a stand mixer equipped with the paddle attachment, add the sugar, butter and lemon zest. Mix on medium speed for 1 minute. Now add the flour, baking powder and salt; mix until combined.
Remove the dough and place it on a floured work surface. Shape the dough into a disc, wrap with plastic wrap and store in the refrigerator for 30 minutes.
Flour a work space. Butter and flour a 6 inch pie plate or line it with parchment paper. Roll out the dough to 1/16 of an inch (5mm). Fit the rolled out dough in the pie plate and with kitchen scissors cut off the overhanging dough. Pierce the bottom of the dough with a fork many times then evenly distribute the jam or marmalade. Refrigerate.
Roll out the extra dough again and cut into traditional stripes to create a criss-cross crust pattern or use cookie cutters. Keep rolling out the dough and cutting with cookie cutters until all the dough has been utilized.
Take the pie plate out of the refrigerator and arrange the strips or cookie cutter shapes on top. Bake in the oven for 30-35 minutes or until the top is golden brown. Cut into slices and serve for breakfast or dessert. Buon appetito!
Pre-pregnancy I was a sporadic breakfast eater. I would savor two cups of dark roast coffee when I woke up and eat my first meal of the day when I felt hungry—sometimes around 10am, other times at noon. That meant that lunch was sometimes at noon other times at 3pm. And, dinner? Well, in Italy we typically eat around 8pm so that at least was pretty routine. And, has to be. Mr. Italicano gets super hangry if he doesn’t get fed within a certain hour. 🙂
With Pepper growing inside of me, my first priority is ensuring she eats on a regular schedule with nutritious food that will help her mind and body grow. Hello, maple farro porridge with pears, cinnamon, raisins and walnuts. You are a winner. I don’t need any coaxing to eat this breakfast dish early in the morning. It’s warm and cozy, sweet and comforting…it’s composed of simple nutritious ingredients and easy to make. Just check out this video recipe that Mr. Italicano and I made for Poggio del Farro.
A FEW HEALTH BENEFITS
FarroHigh in fiber and a good source of protein, antioxidants and iron (great for those who eat a plant-based diet)
Walnuts– rich in omega-3 fatty acids and important for brain development and memory
Pepper is already learning from me about good nutrition, and she too is teaching me to be more mindful of my eating behaviors. I have always paid attention to what I eat but now specifically to when I eat, the quantity and variety. It’s made quite a difference already. At the beginning of my pregnancy I had low amounts of iron, but thanks to my mindful eating, my OB pointed out that my test results have drastically improved. She was impressed, as many women who are pregnant have a higher risk of developing anemia during pregnancy.
Baby Italicana is not even born (only 3 weeks to go!); yet she is helping me to be more mindful in my everyday life. Thank you little one. Your mom and dad can’t wait to meet you. ❤
What about you? Are there any nutritious breakfast dishes you love or loved during your pregnancy to start your day?
Maple Farro Porridge with Pears, Cinnamon and Raisins
In a small pot add the farro, water, cinnamon stick and salt. Bring to a boil over medium heat, then lower to a simmer and continue cooking for 10 minutes or until the farro is tender but still slightly chewy. Discard the cinnamon stick and drain any remaining liquid.
Add the whole milk, maple syrup, pear and raisins. Warm over medium-low heat until the milk thickens slightly; 2-3 minutes. Divide among two bowls, top with walnuts, a sprinkle of cinnamon and a drizzle of honey. Buon appetito!
*Any farro grain can be substituted for this recipe. In this case, just follow the cooking time on the package.
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Mr. Italicano and I made this recipe for Poggio del Farro. Although we often collaborate with this company, this specific post is not sponsored by them.
Sorry for dropping off the map! Mr. Italicano, Baby Italicana and I spent over a month in the USA visiting my family ❤ and I did cooking classes and demos around Seattle, Portland and in Virginia for Caruccio’s and Smeg USA. Now we’re back in Italy, and I’ve been aching to write a recipe post, so let me get straight to it and tell you about these amazing mini farro tarts!
Besides being just extremely cute, these mini farro tarts were a huge hit with the participants at my kid’s cooking class at Caruccio’s, a beautiful new culinary event space in Mercer Island. In this cooking class each child made her own tart, filled it with a homemade lemon curd and topped it with fresh berries. Not a crumb remained!
Here is what a I love about these mini farro tarts:
Kid Friendly — They are the perfect recipe to make for (or with) your child. Fill them with homemade lemon curd, jam or yogurt and top them with berries for a healthy breakfast, dessert or after school snack.
Low in Sugar — Most desserts are pumped with sugars. This tart crust just has 1/3 cup raw turbinado sugar. Obviously, depending on what you fill it will make it more or less sugar-y, so if you are looking for a simple & healthy treat, opt for a good yogurt and fresh fruits, nuts and/or seeds.
Farro — I am a huge proponent of farro. It’s an ancient grain grown in Italy which is nutty in flavor, high in protein and fiber and is often suitable for people who have gluten sensitivities (but not those who have celiac disease). Just search farro recipes in the search box for more recipes. One of the brands I collaborate with and absolutely love is Poggio del Farro.
Since I love discovering new ways to cook with farro, I thought I would bring my knowledge to the USA! I created farro recipes for all of my adult classes, pop-up dinner and demo’s at Caruccio’s. Throughout the various events, we made homemade farro salad, farro beet soup, farro ravioli, farro matcha pasta, farro beet pasta, farro crostataand farro chocolate chip cookies. Participants were enthusiastic to learn more about farro, the health benefits and and the best recipes to make with this ancient grain. I was really delighted to see how curious everyone was (even kids!) to learn about farro. ❤
The pasta is bright in color, packed with antioxidants and I put in just the right amount of matcha to not leave any bitter taste—making it easy to pair with any sauce.At some of my demos, I also showed how to make matcha tea with Smeg’s Variable Temperature Kettle (<—affiliate link). I really enjoyed using Sugimoto America ’s delicious organic matcha culinary and ceremonial grade teas. I’m not a big tea drinker, unfortunately I often find it too bitter, but matcha tea is one that I actually like because it’s smooth and I find it less pungent.
I’m surprised with how “italicana” I’ve become over the eight years of living in Italy. My usual craving for a Starbucks coffee has passed—for me it’s too sugary and sweet. I usually drink American drip coffee (straight up black) or I choose to make a homemade latte with just a little added maple syrup for flavor or I’ll make a quick espresso, macchiato or cappuccino. I love how Smeg’s 1950’s style Espresso Machine(<—affiliate link) is easy to use, so stylish and takes up such little space on my countertops. In this video I show you how simple it is to make a macchiato using it!
Another simple but satisfying recipe I had the pleasure of demoing is a sparkling citrus juice using Smeg’s 1950’s style citrus juicer (<—affiliate link).
Now that I have Baby Italicana to think about, I’ve been consuming many homemade non-alcoholic drinks. Here’s the easy and delicious recipe:
For a Sparkling Citrus Juice:
1. Squeeze some oranges or grapefruit in a glass
2. add equal parts sparkling water
3. top with a mint leaf
It’s that easy! Great for prego’s like me, for kids or to serve as a nice refreshing drink for your family and friends. 🙂 I made these citrus juice drinks for my nieces and nephew at Lake Chelan when were there with my entire family celebrating my mom’s 70th birthday. They adored this “fizzy drink” and I love knowing that I, their auntie, was giving them something that is 100% natural. ❤
How is Baby Italicana?
This little globe trotter is doing well! She’s 29 weeks old and we’re already in the 3rd trimester! She has become a little ninja in my belly and is kicking all the time (the most incredible feeling ever). She loves her daddy and responds with kicks and high fives when Mr. Italicano taps three times on my tummy (I think he’ll soon start teaching her morse code. Hah!). We love celebrating life moments with her. For my and Mr. Italicano’s 4th wedding anniversary we took her to a Seattle Seahawks game…
…and spent a night at Sleep Lady Mountain Resort in Leavenworth where we got married.
We took her on the outdoor stage where we said our vows, to a beautiful rock overlook where with views of the river and mountains and strolled through the rest of that magical place describing to her all of the special memories of that unforgettable day. ❤
These mini farro tarts are the perfect recipe to make for your family. Fill them with homemade lemon curd, jam or yogurt and top them with berries for a healthy breakfast, dessert or after school snack.
⅔ cup (150 g) cold butter, cut into cubes + more to butter pans
Zest from 1 organic lemon
⅓ cup (75 g) turbinado sugar
1 large organic egg + 1 egg yolk
For the filling:
Greek yogurt, lemon curd, homemade jam (etc)
Fresh berries
Instructions
Preheat the oven to 350°F (180°C).
In the bowl of a stand mixer equipped with the paddle attachment, add the flour, baking powder, salt and butter. Mix on medium speed for 1-2 minutes.
Add the lemon zest, turbinado sugar and eggs. Combine until the dough comes together as a ball. Flatten the dough into a disc, wrap with plastic wrap and place in the refrigerator for 30 minutes.
Butter fifteen 4-inch tart pans with removable bottoms. Divide the dough into 15 pieces. Push each piece of dough into the tart pan until the dough evenly covers the bottom and sides. Pierce the bottom of the dough with a fork many times. (If you have fewer tart pans, you can take turns baking. In this case, keep the dough in the refrigerator until ready to use. You can also use this recipe to make the crust for an 11-inch (28cm) pan crostata. If so, follow the recipe in that link for tips on how to roll out the dough and fill the crostata.)
Bake the mini farro tarts for 22-24 minutes or until the crust is golden brown.
Add your filling of choice (Greek yogurt, lemon curd, homemade jam etc) and top with fresh berries. Enjoy!
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In this post, there are affiliate links and links to the companies I work with. These collaborations allow me to work full time on this blog. I am very selective in my choices of collaborations and products that might be of value to those who follow me. Thank you for your support. ❤
Oh, hello vegan burgers that actually taste delicious! There is just so much goodness in these little patties, that even meat lovers will appreciate them too.
Speaking of little Pepper, for Easter we took her on a road trip to Tuscany where we rented a lovely airbnb in the hillsides overlooking Florence with our friends Mario, Monica and their 2 year old daughter, Agata. If the weather had been nice, we would have spent the entire trip hanging out by the pool and BBQ outside. It was only sunny the morning we were leaving. Ahh, that view!!! ❤ ❤ ❤ 
As luck would have it, it was windy and rainy so during the day we ventured out for a road trip to nearby Chianti (not bad for Plan B!) We drove along the Strada del Chianti which is a scenic road lined with cypress trees, vineyards and olive groves for as far as the eye can see. We stopped for lunch and went wine tasting at Badia Coltibuono , an organic wine producer located in an abbey built in 1051. Oh Italy, you and your amazing historic sites. 
I have to admit, this dish was extra delicious and special for me. After 9 months of abstaining from undercooked eggs while I was pregnant, I finally sliced my fork into the center of a perfectly cooked poached egg, let all that creamy yolk run out right on top of tangy little feta crumbles, silky shaved asparagus, pungent basil leaves and a mound of farro. If I could put heaven in my mouth, this would be it.
Quick and wholesome meals are essential for my busy life with a newborn. Being that I am breastfeeding, I want to give Pepper all the right nutrients she needs to grow strong and my meal planning has to be efficient as I have limited time to cook. This is why I love this farro bowl. It’s packed with goodness and I can make it in a snap.
Our beautiful newborn photos above were taken by my talented friend and photographer, 
*Baby Bump — 32 Weeks*
*Baby Bump — 40 Weeks*
…and spent a night at Sleep Lady Mountain Resort in Leavenworth where we got married.
We took her on the outdoor stage where we said our vows, to a beautiful rock overlook where with views of the river and mountains and strolled through the rest of that magical place describing to her all of the special memories of that unforgettable day. ❤