Black peas with camagrocs and artichokes

A combination of seasonal products, in this case winter. A mixing spoon food artichoke hearts, roasted and crispy, with the sweetness and aroma of the forest camagrocs. The whole amalgamated with pea and their cooking water. A perfect dish to warm spoon dinner late autumn.


200g black peas cooked
artichokes 65g
50g camagrocs (dry, if not the season)
water 100g
extra virgin olive oil


1. Clean and cut the artichokes in a pan with oil mark the sides so catching color and cover them so that they cook with their own steam reserve.
2. Clean and fry the camagrocs, add the peas and artichokes black.
3. Sauté the set and serve


Alicia Foundation.


kale salad


– 1 bunch of kale leaves washed well.
– 2-3 tablespoons finely chopped dried tomatoes.
– a handful of pine nuts.
– cubes of smoked tofu and grated Parmesan cheese.
– extra virgin olive oil , sherry vinegar or lemon and salt and pepper.


1. Rinse well and dry kale with a clean towel. Fold each sheet in half and cut the thick stem. After Pical – enrollándolas will be easier and faster. Use the upper sheet (furthest from the stem) is softer and less fibrous.

2. Add in a bowl with a drizzle of oil and “masajeala” (yes, as you read, masajeala reblandecerla somewhat to allow the oil and lubricate it all sheets before mixing it with the other food.

3. Attach dried tomato -previously moistened with a little llimona-, diced smoked tofu, pine nuts and alíñala with a little oil (only if you want to add something else), sherry vinegar or lemon or pinch pepper to taste. Mix well and enjoy!

salmorejo vega

Vegan “Salmorejo” recipe


3/4 kg of ripe tomatoes

half hat stale bread

1/2 clove garlic 1 teaspoon salt

2 tablespoons sherry vinegar

1 glass Olive Oil extra virgin

Some diced tofu sautéed vega

Pinch sesame


To make the “gazpacho” put in a bowl tomatoes cut into quarters (you can peel), bread cut into slices, the clove of garlic, a tablespoon of sherry vinegar and salt and blend everything with the mixer. Add the oil to emulsify and just everything. You can skip some diced smoked tofu and put them on, and throw them a pinch of toasted sesame!

Tomato and Pesto Bruschetta

Bruschetta bread with vegan pesto and fresh tomatoes



25 grams of fresh basil
25 grams of almonds
1 clove garlic
50 grams of extra virgin olive oil
2 tablespoons of yeast
Salt and black pepper to taste
4 slices of bread
2 tomatoes cut into pieces

In a food processor, food processor or blender place the basil, almonds and garlic (you can remove the seed so that it is not as strong) and grind.
Add the oil, yeast, salt, pepper and grind until desired consistency. If you like the pesto is less liquid and more consistent almonds can take more or less oil.
We toasted slices of bread in a toaster, frying pan, grill or in the oven until hot and lightly browned on both sides, but without reach dry.
We spread the pesto over the slices, place the chopped tomatoes and add a little salt and black pepper.


Zucchini Carpaccio with guacamole and “quicos”


1 zucchini
2 ripe tomatoes, but with texture
1 avocado
juice of half a lemon
half an onion
a few drops of Tabasco
coriander leaves
5 ​​tamarinds
1 roasted yellow pepper
juice of one orange
Arbequina extra virgin olive oil
salt and pepper
some quicos chopped



Peel and remove seeds from tomatoes, cut in small cubes. Peel the avocado, cut it in cubes and sprinkle with lemon juice.

In a bowl mix the tomatoes, chopped cilantro, chopped spring onion and avocado. Seasoned with olive oil, Tabasco and a little salt and pepper.

We vinaigrette crushing pulp tamarinds, orange juice, a little oil and a pinch of salt.

Cut the zucchini mandolin, well slim. The have a dish, we put on the guacamole, and a vinaigrette tamarinds quicos chopped.


Bon profit!


Coleslaw carrot and cabbage salad



1 small cabbage (about 600g)

1 carrot

1 apple

1/4 pomegranate loose

A bit of Lombard cabbage (optional)

For the sauce:

50 ml of olive oil

50ml apple cider vinegar

The juice of half a lemon

1 teaspoon dijon mustard

1 level teaspoon turmeric

1 pinch black pepper

1 teaspoon of agave syrup



Shredded cabbage, carrot and apple into small pieces with a blender. Place in a salad bowl.

Prepare the sauce by mixing all ingredients and beat to emulsify.

Add the sauce to the salad, add the pomegranate seeds, stir and let soak until the vegetables soften.

If you want to give an original touch to your dish salad served in a cabbage leaf.



Sautéed asparagus with smoked tofu, almonds and broccoli

Ingredients (for 2 people):

- A package fumat tofu
- 1 tira d’kombu algae
- 1 bunch asparagus
- 1 handful of chopped almonds
- A few pine nuts
- 4 broccoli flowers
- Soy sauce
- Olive oil
- Will marina


Copper kombu seaweed covered until soft, immediately ready. Also in the same water cook the asparagus, drain and go through cold water.
Moreover, copper is also abundant in broccoli flowers salted water for 3 minutes. Drain and spend a bit of cold water.
Toast the pine nuts with a few drops of olive oil, stirring quickly. Add the chopped asparagus and continue stirring for a few minutes. Add soy sauce and skip a few minutes. Add tofu, seaweed kombu, chopped almonds and broccoli and stir well.



Green asparagus with “romesco”

Ingredients for 4 people: 

• 1 bunch of asparagus
• 250 g romesco
• olive oil
• salt
• pepper

For the romesco:
• 2 ripe tomatoes and grilled
• 1 clove garlic roasted
clove of raw garlic • 1
• pulp of a pepper
• 4 Marie biscuit
• 75 g of toasted almonds or hazelnuts
• 200 ml olive oil
• 50 ml vinegar
• salt
• pepper


For the romesco: roasted tomatoes and garlic. Crush them with the blender along with the other ingredients until it is all neat. Book it. Cut the bottom of the asparagus and peel its trunk. Skip rgarliclí asparagus with oil and salt and pepper them. Mount dish featuring asparagus to your liking, and finally add the romesco sauce.


Faves with tender garlic


Ingredients for 4 people:

500 grams of beans without pod
2 bunches of garlic
white wine good
fresh mint
olive oil


Peel the beans. Peel the garlic and chop into strips.

First fry the garlic with a tablespoon of oil. Then the beans. Salt and stir. Cook 10 minutes over low heat. Add the chopped mint.

Then add the wine, a glass will.

Cover it and let simmer 10 minutes. We tried to make a bean that is quite tender and if necessary it cook a bit more.



Recipe for “Cardos” with almonds

Ingredients for 4 people:
1 kg. Thistle
200 gr. Almond
4 cloves garlic
1/4 lemon
extra virgin olive oil
Preparation:Put water to boil in the pot when it starts to boil, place the accessory copper spaghetti, add the lemon and a pinch of salt.

Peel the stalks card, removing the threads. Cut them into 4 cm pieces and add them to the pot. Close the lid and cook for 5 minutes. Escorre’ls and book.

Pica almonds (reserve a few) and the garlic. Put everything in a mortar and pretty well until a smooth paste.

Pica other 2 cloves garlic slices, put them in a pan to brown (low and wide) with a little oil. Add the reserved almonds and fry them briefly above. Add a little of the broth resulting copper thistles and chopped almonds. Incorporates the card and let everything cook together for 5 minutes over medium heat.