Tag: Pinions

These stuffed sachets are crunchy on the outside and with a mellow and very tasty filling that stands out for the delicious combination of flavors that form the vegetable blood sausage together with the sweet point of the tender roasted apple.

This is an ideal dish for any special event, so it is undoubtedly a great choice for the holidays. And it is a recipe of sweet and festive flavor, where the aroma of Pedro Ximénez grape wine has a delicious protagonism that is really captivating.

As we already told you in the recipes of Vegan St John's cake filled with orange cream and cherries in syrup and Vegan St John's cake filled with vegan truffle , this sweet is the traditional dessert of the St John's eve, which consumes especially in Catalonia, Valencia and the Balearic Islands during the festival, although in some regions of Aragon it also has a great role.

This is a recipe very typical of Madrid that is usually consumed in a special way on holidays, although it is so delicious that it is ideal to enjoy it during the whole cold season, which is when the red cabbage is at its best .

Stuffed peppers are an ideal option to obtain the same nutrients from different types of food, since using the pepper as a wrap, we benefit from the nutrients of this tasty vegetable in combination with those of the ingredients with which we want them fill, which in this case are whole grains, dried fruit and dried fruit.

The croquettes stand out for the countless options they offer when it comes to making them, and these seitan and pine nut croquettes are some of the creamiest ones, since their base of delicious béchamel does not lose its smoothness when adding the rest of the ingredients, but rather It is increased by the texture provided by the pine nuts and by the contrast that is created with the seitan taquitos.

Making super-tasty and crunchy vegetable medallions is very easy, because with a few simple steps and simple and rich ingredients, they are ready.

Pesto sauce has its origin in the Italian region of Liguria, the capital of which is Genoa. For this reason, the name "pesto" comes from "pestare", which in Genovese means "crush in a mortar", which is how traditionally this sauce had been made since the sixteenth century.

The vegan sobrasada is an adaptation that supposes an advantage in all the senses, since in the same way that we eliminate all the harmful of the conventional sobrasada (87% of which is fat) replacing it with new ingredients full of beneficial properties for our health, we also maintain the essence by keeping the main thing, which is the taste.

With the arrival of the summer solstice there is also the St John's eve, celebrated on June 23 with bonfires (to pay tribute to the sun, combat the few hours of darkness of the shortest night and purify the sins) and with the typical "coca de Sant Joan", which we will teach you how to make in this recipe.