Recipe

Tofu Scramble

🐣 “TOFU SCRAMBLE” 🐣 You can make it with just tofu, or sauté it with other vegetables. In this recipe I used green garlic, which was in season, but I encourage you to try whichever vegetables you like best. ❤️

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“Mossets de Tardor” or Chickpea BallsMossets de tardor is the name I gave to this recipe, created for the anniversary of the restaurant Al Paladar in Valencia. The idea was for each of the cooking teachers who had taken part in several workshops in previous years to bring a tapa for that day and share the recipe. And honestly, it turned out delicious. It has a base of cooked chickpeas, so it's very high in protein, and it gets its touch from aromatic herbs typical of our mountains and autumn vegetables. But you can adapt it and create as many variations as you like. ❤️
Vegan Burger🍔 This recipe is inspired by the burgers at “In & Out” in California. Although I never ate them myself, I did often go along with friends who loved them; also because it was the burger place where “The Big Lebowski” went. Have you seen the film? 🙂 My choice was the chips, which are natural. You could see perfectly well how they cut them and put them straight into the fryer, so when I went, that was my treat. Another thing that caught my attention is that they had the option of wrapping the burger in a lettuce leaf for anyone who didn’t want bread. In this case, I put a blanched cabbage leaf as the base (to add more vitamins to the dish) and the lettuce on top. Enjoy it, dude! ❤️
Red Lentil TortillaI feel it is necessary to veganise the traditional, tried-and-true recipes that nourish us beyond food. And tortillas are very typical of our culinary culture. This red lentil version is very high in protein, light and easy to digest. For the vegetables I used sweet potato and onion, which contrast very well with the flavour of the red lentil, but of course you can make it with whatever vegetable you like. Another way to eat pulses without it looking like it!! ❤️