Eggplants stuffed with mushrooms and nuts

Eggplants stuffed with mushrooms and walnuts
Eggplants stuffed with mushrooms and walnuts

These aubergines stuffed with mushrooms and walnuts are one more example of the versatility of the aubergines and how exquisite they are when we fill them with fresh, natural and high nutritional quality ingredients such as mushrooms and nuts, which also provide an irresistible winter flavor and comforting.

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Seitan and pine nuts croquettes

Seitan and pine nut croquettes
Seitan and pine nut croquettes

The croquettes stand out for the countless options they offer when it comes to making them, and these seitan and pine nut croquettes are some of the creamiest ones, since their base of delicious béchamel does not lose its smoothness when adding the rest of the ingredients, but rather It is increased by the texture provided by the pine nuts and by the contrast that is created with the seitan taquitos.

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Traditional vegan cannelloni

Vegan traditional cannelloni
Vegan traditional cannelloni

Although cannelloni have their origin in sixteenth-century Italy, those we do today have French air, as the bechamel is native to the Gallic country and was included in the recipe a posteriori, specifically in the eighteenth century.

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Eggplant, pepper and quinoa lasagna

Eggplant, pepper and quinoa lasagna
Eggplant, pepper and quinoa lasagna

Lasagna is a dish that accepts infinite possibilities in terms of filling and types of plates, which leads to creations as different from the traditional as this eggplant, pepper and quinoa lasagna ; a light and free version of processed, where even the ingredients used for the coverage are natural.

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Eggplant, leek and tomato lasagna

Eggplant, leek and tomato lasagna
Eggplant, leek and tomato lasagna

Lasagne is one of the dishes that has the most fans, although it is also the most filling, so if you want to leave space for a second dish, this eggplant, leek and tomato lasagna is a great option.

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