Peas with onions



1 kg of fresh peas (peeled)
4 onions
half a glass of mineral water
olive oil


Cut the onions in julienne strips as thin as possible or. Put oil in a pan and when a little hot Incorporate the onions and let it cook on low heat for about ten minutes, stirring occasionally. Just when you start enrossir onion, add the peas with a tablespoon of olive oil and half a glass of water. Correct for salt, cover the pan and cook; shake it so often that it removes the peas. The cooking time depends on the peas, according to whether they are more or less tender. This recipe is made with fresh seasonal peas, ie, between February and April.


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!


Vegan potato omelette (no egg)


Chickpea flour 3 tablespoons
water (about 8-10 tablespoons)
1 large potato
1 onion
salt herbs, pepper and oil
To be juicier add grated zucchini i Poch.


Put frying or baking (if you want a lighter trout) a potato cut into slices.

When it is half cooked add the onion and let it brown with potatoes. Remove from heat once soft and golden. Let remove the oil in a colander or on absorbent paper.

In a bowl mix the chickpea flour with water slowly go by while we stir it with a rod. It should be a thicker consistency in the beaten egg. Season preparation.

Now mix the potato and onion with the preparation of chickpea flour in the bowl that we have. Rectify salt if necessary.

Put on medium heat, a pan with a little oil (which unti all) and pour in the mixture. Circularly moving the pan because we remain stuck trout and we turn with the help of a flat plate. The turn a few times so that it is well done and toast.


Fruits gelatine with agar-agar


500 ml. orange juice cast
500 ml. apple juice
1 block
6 strawberries
1 kiwi
1 banana, watermelon, cherries (seasonal fruit)
10 gr. agar agar powder
1 teaspoon vanilla flavor


1. Heat the orange and apple juice, add the agar-agar and stir with the rods while boiling gently until no lumps. Add the vanilla and continue beating. Let stand off the heat a couple of minutes.

2. We put half the chopped fruit in the bottom of a mold or drink, or several, and add the juice. Add above the rest of the fruit. Let cool gelatin about 5 minutes before carrying the fridge.

3. We expect a couple of hours before unmolding and serving.



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.



Vegan cherries pie



For the dough
half cup brown sugar
1 cup flour
1/8 teaspoon salt
6 tablespoons margarine
very cold water (about 6 tablespoons)
For the filling
500g cherries
2 tablespoons margarine
1/4 cup sugarcane

For the dough in a bowl put the flour, sugar and salt. Stir.
Add the margarine and let mixing.
Add the water slowly is important because quedui not sticky dough.
Place the dough in a bowl or on a piece of plastic wrap, wrap it well and leave it in the fridge 30 min.
Meanwhile, wash and boned cherries.
In another bowl put the margarine and melt. We add the cherries and sugar and mix.
a tray lined with baking paper and put on mass and extend well.
In the center, put the cherries and the edges go up covering a few cherries (as photo).
Put in the oven at 180 degrees for 30 minutes, controlling and when the edges are toasted, remove and let cool.

Food at room temperature.




Creamy rice with artichokes and beans 

Ingredients for 4 people:

Two joints

0.8 kilos of faves

2 artichokes

300 grams. type pump or Carnaroli rice

dry white wine

vegetable broth

oil, salt and pepper.



Peel and blanching the beans in boiling water for two minutes; cool and remove the skin. Peel the artichokes, cut very thin and maintain water and some sprigs of parsley because it blackened. The roots and remove the first layer of leeks and the white trenches.

In a pan with a little oil, over medium heat, fry the leek until it begins to changing its color. At this point add the artichokes, salt and pepper and let it fry lightly. We start boiling the vegetable broth in a saucepan aside.

When we have the fried rice is ready. Stir for a few minutes and add a glass of dry white wine, let reduce. Thereafter we are incorporating slowly, stirring constantly all vegetable broth. After twelve minutes add the beans and leave everything five minutes. Can you finish adding grated cheese to give more creaminess.