On the other hand, the end of March is approaching and that means a lot of good things for the blog right now: I’m getting emails for collaborations, this weekend I’ll spend it in Madrid enjoying the Canal Cocina award and next week the blog will celebrate his first year. Anyway, I feel very excited, and I really want to continue preparing a lot of new vegan recipes.
If you have never tried vichyssoise, don’t think twice! I was a fool and spent years not wanting to give it a chance. I was young and didn’t know what I was doing. But the important thing is that later I grew up, I tried it and I loved it. A few years later I was already cooking the vegan version, which is very tasty and does not harm animals. 
Without further ado, I leave you with my vegan vichyssoise recipe, a very light version of this famous dish. You will see that it is very simple, suitable for kitchen novices.
This reminds me that I can’t let the summer go by without showing you the star Mallorcan recipe of the season: the tumbet. The tumbet is a typical vegetable stew of the area, which is prepared with aubergine, courgette, red pepper and potato. It is a sign that it is not necessary to go out of the traditional to find vegan dishes. I recommend that you search the traditional recipe book of your land, because it is very possible that you will find some vegan dish that had gone unnoticed. This happens because, after all, meat has always been a product of a certain luxury. Poor communities in the past, such as peasants, had restricted access to meat, and that’s why there are many vegetarian dishes in popular culture.
Ingredients 250 gr. of flour 150 gr. of water 5 gr. of fresh yeast 10 gr. of salt 1 red pepper 2 green peppers 1 onion Olive to taste Preparation Place the flour in a bowl and crumble the yeast into it. Add the salt and water and mix in the same bowl. When the…
But it will be no. There is no bread.
The thing is that a few weeks ago, our friends Marina and Guillem gave us a vegan chorizo (also called chorivegano) that they had prepared in a vegetable meat workshop given by Arantza, and we loved it. We found it to be very flavorful and, of course, much lighter than the option made with meat. It is true that the texture is not identical to that of a traditional chorizo, but I think that those people who consume (or used to consume) this sausage will also like it.
We love the sweet touch that apple brings. Plus, the ginger enhances the flavors and gives it incredible punch. A great combination! I hope you enjoy this cauliflower cream and that it helps you cope better these winter months.
Do you remember the mugi miso? It is an ingredient that has appeared more than once on the blog and that I use, for example, as an essential ingredient in my vegan sobrassada recipe. Those who once bought the mugi miso, now have a new opportunity to use it. In the future I hope to publish new recipes that use this Japanese ingredient. At the moment, I have an idea to make a new vegan pâté that will most likely take it. I will keep you informed!
