Powdery mildew of the sage

  Powdery mildew or white sickness is a cryptogamic disease, that is of fungal origin, which can affect sage plants and occurs on the leaves. This is the most frequent pathology among those that can affect this aromatic herb and occurs in particular with mild temperatures and high humidity. It is a very simple disease to identify: because the white patches that are seen on the leaves of the sage are very characteristic. A reader of Orto Da Coltivare, Barbara, asks me exactly what her plant can have, describing the symptoms of powdery mildew. I answer publicly because I think it may be useful for many to know how to defend themselves from this problem with natural methods and above all how to prevent it. Recognizing powdery mildew on sage Those who cultivate the vegetable garden will already know powdery mildew because it is a frequent pathology also on other cultivated plants, in particular on pumpkin and courgette. Powdery mildew is also called white sickness precisely because it work

Vegan stuffed eggplants: the recipe for the light and tasty second course

Vegan stuffed eggplants are a light and tasty second course, ideal for those who follow a vegan or vegetarian diet and for those who want to try an alternative to the classic vegan stuffed eggplants and create a simple and tasty recipe, also perfect to surprise your guests. In our preparation, we have emptied the aubergines, cooked them in the oven and stuffed them with a filling of wet bread with vegetable milk, tofu and cherry tomatoes. Here’s how to prepare them in a few simple steps.

Ready in: 30 minutes


TOFU 100 gram

Nutrition Facts

Servings: 2
Amount per serving
Calories 283
% Daily Value*
Total Fat 4.8g 6%, Saturated Fat 0.8g 4%, Cholesterol 0mg 0%, Sodium 304mg 13%, Total Carbohydrate 44.8g 16%, Dietary Fiber 12.8g 46%, Total Sugars 15g, Protein 15.9g, Vitamin D 0mcg 0%, Calcium 193mg 15%, Iron 3mg 19%, Potassium 1205mg 26%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

How to make vegan stuffed eggplant

Vegan stuffed eggplants
Vegan stuffed eggplants
Vegan stuffed eggplants

Peel only one side of the aubergines with a potato peeler (1), place them in the pan and brush them with extra virgin olive oil (2). Bake them in the oven at 190 ° C for 20 minutes. Cut the aubergines (3), empty them with the help of a spoon and set the pulp aside.

Vegan stuffed eggplants
Vegan stuffed eggplants
Vegan stuffed eggplants

Put the bread soaked in milk, the aubergine pulp (4), the chopped tofu and the halved cherry tomatoes (5) in a bowl and mix. Fill the aubergines with the filling and bake in the oven at 190 ° C for 10 minutes. Your vegan stuffed eggplants are ready to serve, sprinkled with chopped parsley (6).


You can vary the filling as you like, perhaps adding rice, zucchini, already boiled chickpeas, pitted olives, capers, in order to customize your vegan stuffed eggplants as you prefer. You can also replace parsley with basil, oregano or marjoram.

If you want to give a crunchy note to your vegan stuffed eggplants, add some chopped almonds before baking them.

You can also stuff the aubergines in advance and put them in the oven just before serving.

If you liked this preparation, there are many vegan main courses that you can make, simple and delicious recipes, ideal for lunch or dinner.


You can store vegan stuffed eggplants in the refrigerator for 1-2 days in an airtight container.

You may be interested to read about the Baked carbonara recipe/ christmas stuffy recipe/ cassava broth recipe/ white bis pave recipe/ yam cheese bread recipe/ baked bauru pie recipe.


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