
This is a different lasagna, with an autumnal flavor and a creamy and absolutely delicious texture.
Continue reading «Vegan pumpkin and mushroom lasagna»This is a different lasagna, with an autumnal flavor and a creamy and absolutely delicious texture.
Continue reading «Vegan pumpkin and mushroom lasagna»Quince aioli is a traditional recipe from the Lleida region, located in the west of Catalonia.
Continue reading «Quince aioli»This strudel is a salty cake formed by several layers of phyllo dough and a delicious stuffing of mushrooms and nuts that, when rolled, creates a kind of swirl. That is precisely where its name comes from, since in German, the word 'strudel' is literally translated as "swirl."
Continue reading «Vegan mushroom and nuts strudel»These stuffed mushrooms are a very tasty entree. The mixture of vegetables, together with the macerated tofu, creates an intense and full of nuances that, thanks to the creamy and acidic point of the sour cream of cashews, is highlighted in an exceptional way.
Continue reading «Vegan stuffed mushrooms with cashew sour cream»The quiche is a salty cake with a firm base and tender filling that originates from French cuisine, specifically in the ancient region of Lorraine, in the northeast of the country.
Continue reading «Creamy zucchini and mushroom quiche»The panettone, which would be translated as "big bread", is a sweet bread of brioche-like consistency and filled with raisins and candied fruit, especially citrus fruits; that comes from Milan (Italy), where tradition is preparing it for Christmas.
Continue reading «Vegan Panettone with raisins and candied orange»This is an ideal dish for any special event, so it is undoubtedly a great choice for the holidays. And it is a recipe of sweet and festive flavor, where the aroma of Pedro Ximénez grape wine has a delicious protagonism that is really captivating.
Continue reading «Seitan in a sauce with Pedro Ximénez»The pates are, thanks to the infinite combinations of ingredients they accept, one of the most versatile foods that exist, allowing us to enjoy from a classic hummus to a delicious red pepper pate with mushrooms and tofu , as well as this exquisite dry tomato pate to the pepper.
Continue reading «Dry tomato pate with pepper»The Baba ganoush or Mutabbal betinjan is a very creamy pâté made from roasted eggplant, very traditional from the Levantine cuisine of Jordan, Lebanon, Israel, Palestine, Syria and southern Turkey; although its preparation is also very typical in the Maghreb countries.
Continue reading «Baba ganoush or mutabbal betinjan»This is a pate with spicy and very aromatic flavor, where the sweet notes of carrot and cashew contrast with the exotic and intense curry nuances.
Continue reading «Curried carrot and cashew nut pate»