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.
Saturday was a day of total disconnection in nature. After a very hard week (and the one that awaits me!) an excursion through Montseny made me feel wonderful. And I think there is no better time to visit this park than in autumn because the environment takes on some beautiful colors. I’m always looking forward to summer, and when it’s summer I never want it to end. I love the heat and the long days, butI recognize that autumn has something very special and it is a season to make the most of, especially when the temperature is not too low.
The ingredients that turn this simple carrot cream into a super Thai dish are: coconut, ginger and roasted peanuts. It is a real delight how they combine! In Thai cuisine it is easy to find these flavors. They abound, for example, in curries, which are usually prepared with milk or coconut cream.
