While Italians are not exactly known for their vegetarian dishes, they do eat a lot of vegetables compared to many other cultures. Because of this, you can come across dishes that are vegetarian by accident.
I tend to prefer these “accidentally” vegetarian or vegan recipes to ones that I will often see on veggie/vegan blogs, simply because they are not designed to imitate non-vegetarian dishes. I don’t want to eat a vegan steak, because it is never going to taste anywhere near as good as a real steak, and distantly reminding me of real steak on my plate just makes me frustrated and craving for the real thing. Dishes that happen to be vegetarian or vegan, on the other hand (like those vegan cookies I’ve told you about), were designed to be perfectly delicious all on their own, rather than pale imitations of something else, so I find them much more appealing for it.
Today, I’ll be giving you two tortino recipes, which is literally translated to “small cake”. However this is something of a bad translation, as cake implies flour. When we say tortino, we really mean something in the shape of a cake, but they often more closely resemble souffle, or flan.
Tortino recipes can be either salty or sweet, but today I’m going to talk about two recipes that are salty, and made with vegetables. These make filling and low- calorie snacks, but also good and different appetizers for vegetarian guests (neither of these are vegan though, vegan tortini are coming in another post).
Here, I’ll give you the recipe for a zucchini tortino, and for a cauliflower one.