Starter: Potato with spinach and leek
Ingredients:
- 1/4 cup of oil
- 1 leek, cut into thin rings
- 1/4 cup of walnuts
- 1 large boiled potato, peeled and cut into pieces
- 200g boiled spinach
- Salt and black pepper to taste
Preparation:
Heat a nonstick skillet over medium heat. Grease it with a little oil and add the leeks and walnuts. Saute, stirring constantly, until golden. Reserve. In individual plates, place the potato, spinach and, with a fork, press until mixed, but without leaving the potato too mashed. Then drizzle with the remaining oil and season with salt and pepper. Top with the walnut and leek mixture. serve.
Main course: Lasagna with Tofu Cream, Broccoli and Heart of Palm
Ingredients:
For the tomato sauce:
- 10 large tomatoes
- minced garlic to taste
- fresh basil to taste
- Sal Island
- Olive oil
For the tofu cream:
- 500g of tofu
- 8 garlic cloves
- 1/2 cup plant-based milk
- Chopped olives to taste
- Basil to taste
- Sal Island
- Olive oil
For the broccoli and hearts of palm filling:
- 1 glass of palm heart (550g)
- 2 cups of cooked broccoli
- 1 cup mushrooms, cut into strips
- 8 garlic cloves finely minced
- salt and oil
Preparation:
Sauce:
Blend the tomatoes in a blender until smooth, set aside. Sauté the garlic in olive oil, when it browns, add the beaten tomato sauce, adjust the salt and let it cook over medium heat until a homogeneous texture is obtained, for approximately 30 minutes. Add the fresh basil leaves and drizzle a little oil, set aside.
Creamy tofu:
Beat the tofu well in the blender with a little olive oil and basil to taste. In a pan, sauté the garlic in olive oil, when golden add the beaten tofu cream and the chopped olives. Gradually add the vegetable milk until you reach the desired texture, neither too soft nor too hard. Adjust the salt and set aside.
Broccoli and hearts of palm filling:
Sauté the garlic in olive oil, when golden add the chopped palm heart, broccoli and champignon. Add the vegetable broth and check if you need to add more salt, let it cook on low heat for 5 minutes and set aside.
Assembly:
In a large refractory, sprinkle a little sauce on the base, put a layer of pasta and sprinkle more sauce again. Pour in the broccoli and heart of palm sauté, cover with the pasta again and another layer of sauce. Add the tofu cream, cover with the pasta and pour the rest of the sauce. Bake over medium heat, 255°C, until the dough is soft.
NOTE: The lasagna noodles used are without eggs.
Soy Kebab Stuffed with Tofu Cream
Ingredients:
For the kibbeh:
- 2 cups of wheat for kibbeh
- 2 cups fine textured soy protein
- 1 onion, finely chopped
- 4 spoons (soup) of oil
- 2 full tablespoons of wheat flour (approximately)
- mint to taste
- Syrian salt and pepper to taste
For the tofu cream:
- 500g of tofu
- mint to taste
- Salt, olive oil and chopped olives to taste
Preparation:
Fried meat balls:
Place the soy protein and wheat in a refractory with water to hydrate for ten minutes, if you prefer you can add soy sauce. Remove excess water and mix the soy and wheat well. Add the chopped onion and mint. Put the oil and wheat flour. If even with this amount of flour the kibbeh dough does not bind, gradually add more flour until you reach the necessary texture. Season with salt and pepper, set aside.
Creamy tofu:
Mash the tofu with a fork or blend in a blender until smooth. Add the mint, chopped olives, olive oil and adjust the salt. Reserve.
Assembly:
In a refractory, place half of the kibbeh dough until it completely covers the base. Place all the tofu cream on top of the kibbeh dough and spread it out well, so that you get the same amount. Cover the tofu cream with the rest of the kibbeh dough, bake over medium-high heat, for approximately 30 minutes. If you prefer, you can decorate with slices of tomatoes, xerém and mint leaves.
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Couscous Of Vegetables
Ingredients:
- 2 cups of corn flour
- 1 and a half glass of water
- 5 chopped ripe tomatoes
- 1 grated carrot
- 1/2 chopped bell pepper
- 1 large chopped onion
- 1/4 cup olive oil
- 1 glass of chopped palm
- 1/2 can of peas
- 1/2 can of green corn
- 100g of chopped green olives
- Chopped parsley and chives to taste
- Black pepper to taste
Preparation:
Sauté the onion in a little oil; add the chopped tomatoes and sauté until they start to break down. Then add the other vegetables and seasonings, the water, and let it cook until they are soft. Finally, add the corn flour little by little, until you get the point. Turn off the heat, add oil and mix well. Grease a shape and decorate with slices of vegetables; pour the couscous on top and press well. Allow to cool, unmold and serve.
Dessert: Chocolate Pie
Ingredients:
- 1 packet of 100% vegetable cornstarch biscuits
- 1 liter of soy milk
- 2 tablespoons of cocoa powder
- 1 and a half cups of demerara sugar
- 5 tablespoons of corn starch
- 250ml of juice of your choice
- 1 cup dairy-free semisweet chocolate
Preparation:
Reserve 1/2 cup of milk to dissolve the cornstarch and cocoa. In a pan, place the rest of the milk and add the chocolate, sugar, cornstarch and cocoa in that order. On low heat, stir until you get a creamy consistency and wait for it to cool. In a refractory mold, alternate layers of cream and cookies soaked in juice.
French toast
Ingredients:
- Bread
- Sugar
- Cravo
- Cinnamon
- Soy milk
Preparation:
Make a syrup with sugar, water, cloves and cinnamon. Soak the bread in soy milk, squeeze and place in the syrup over low heat. Leave for about three minutes and remove and place in a colander to remove excess syrup. Arrange in a refractory and sprinkle with cinnamon. If you prefer, place in the fridge before serving.
panettone
Ingredients:
- 1 kg of wheat flour
- 2 cups sugar (can be brown)
- Half cup of vegetable oil
- 1 pinch of salt
- Zest and juice of 3 oranges
- 100g fresh yeast for bread (organic yeast, the kind you buy at the bakery)
Filling:
- 200g of chopped lactose-free chocolate, or fruits such as apricots and raisins, or even walnuts
Preparation:
In a glass, mix the fresh yeast with 1 spoon of salt and 1 spoon of sugar, it will turn into a liquid; Reserve. In a large bowl, mix 100 g of wheat flour with this yeast, add a little water to form a spongy-like mass, mix well and cover with a cloth, let it rise for 20 minutes.
Mix the rest of the wheat flour, sugar, oil, salt, orange zest and juice into this spongy mass (which should have risen quite a bit). If necessary, add more water until the dough is moldable and soft. Mix well, finally, put the stuffing of your choice, cover with a cloth and wait another 20 minutes.
Set aside 4 500 g panettone molds. Divide the dough into 4 equal portions, do not tear the dough by hand, cut with a spatula and place in each forminha, the ideal is to pass a little of half of the forminha. Let it rise until it doubles in size.
Once well risen, approximately 1-2 hours, place in the oven to bake at medium temperature for 40 minutes or so.
These are just some of the many animal-free dining options.
“Never season your bread in the blood of animals or in the tears of your fellow men.”
(Pythagoras)
