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!
Among those of you who follow the blog, I know that there are many who love recipes that, in addition to being vegan, are healthy. Today’s recipe is especially dedicated to you. Hummus is possibly one of the most famous vegan recipes. In its traditional form, hummus is a cream of chickpeas, which provides us with an excellent source of protein and calcium. In addition, it also contains tahini (sesame seed paste) which provides us with extra protein, calcium, as well as essential fatty acids, B vitamins, potassium, phosphorus and magnesium. Adding beets also obtains a very energetic food, which makes it an ideal snack for before training, and also provides us with vitamin C.
It is a starter that feels great, especially during cold days. In fact, if you have to cook for New Year’s Eve, this soup can serve as a vegan starter. And if you are not passionate about almonds, you can always resort to the chestnut cream…
But hey, let’s get down to business. Today there is a jackpot because I am not leaving you one recipe, but three! And it is that we have already started the month of November well and in less than we think, the parties with meals with friends and family are already here. So it is better to get ideas for vegan snacks that can be appealing to everyone.
And on the other hand, I can now announce that I’m making my debut as a workshop facilitator! Next Saturday, May 16, I will offer a vegan cooking workshop at the Centro Cultural La Higuera, in Hospitalet de Llobregat. Soon I will give you all the information.
But before starting with the recipe, let me explain this brief parenthesis that we have had, because it has undoubtedly meant a series of improvements for the blog. After a long time waiting, we finally have a computer that works as God intended and with a large screen, all designed to optimize our photography and video work for the blog. And this leads us to the second novelty, and that is that We have a new website! Although we really liked the previous version, we saw that some things could be improved, so we have decided to change the template to fit much more to the style of the blog. Especially, we have improved the recipe index. Now it will be much easier for you to find all the recipes on the blog. We hope you like it!
Ingredients 5 pear tomatoes 1 onion 1 clove of garlic Salt and pepper For the crumble: 90 gr. of flour 25 gr. of almond flour 10 gr. of fresh parsley 2 cloves garlic 45 ml. of olive oil Salt and pepper Preparation Cut the tomatoes in half, remove the stem and cut each half into…
assure you that this soup is very easy to prepare and of course 100% vegan. And you will say, how can a watermelon and tomato soup not be vegan? Well, stay tuned, because recently I found out that the gazpacho of a well-known company of prepared meals contained lard and anchovies. As is well. That is why I encourage you to alwaysreview the labeling of what you consume, because at the least expected moment you can get an unpleasant surprise.