Three vegan recipes to try at home
Ph: EATWELL101.COM
This recipe is perfect for a light lunch or casual dinner, with fresh flavors resembling a Caprese salad (but without the cheese, of course!). Select four medium to large tomatoes for two servings and cook one cup of quinoa with two cups of water. Make an onion stir-fry and a basil pesto without Parmesan cheese, using fresh basil, cashews, garlic, nutritional yeast (which gives it its cheesy flavor), juice of one lemon, and olive oil to taste.
When the quinoa is ready, mix it in a frying pan with the sautéed onions and add spinach leaves until soft. Then hollow out the tomatoes, keeping the pulp, seeds, and juice. Add it to the quinoa (if you want more protein, you could also add cooked legumes) and pesto to taste. When you have the mixture ready (adjust salt and pepper), stuff the tomatoes and bake them in the oven for 30 minutes. Serve them alone or with some delicious arugula, accompanied by a glass of Gran Reserva Sauvignon Blanc. Enjoy!
Ph: Myquietkitchen
This revisited version of this comfort food classic will leave you wanting more. You can choose to use gluten-free pasta to make it lighter, although it will still be smooth and super creamy. For the sauce, boil 1 cup of potatoes, ½ cup of carrots, and ½ cup of raw cashews until soft. Process the ingredients with 1 cup vegetable milk, nutritional yeast, salt, paprika, granulated onion, 2 tablespoons tapioca powder, and lemon juice until smooth. In a skillet, sauté mushrooms with olive oil, garlic, pepper, and a few drops of lemon juice. When the pasta is ready, strain it and mix it with the sauce in a skillet until creamy. Serve with mushrooms, and pair this dish with a glass of Gran Reserva Cabernet Sauvignon to heighten the experience.
Ph: Delicious Living
This simple recipe will surprise you with its complexity in flavor, perfect to pair with red wine such as Gran Reserva Carmenère and serve guests without extra work. Soak half a kilo of black beans the night before and cook them in water until they are soft. Then, stir-fry red onion, garlic, and green pepper. Then add 2 stalks of celery, 1 teaspoon oregano, 1 teaspoon allspice, ½ teaspoon ground cumin, ½ teaspoon ground coriander seeds, and 1 tablespoon tomato puree. Add the black beans without straining, and simmer for another hour, stirring, so they don’t stick together. As a final step, add 1 cup of cocoa, paprika, and salt. This recipe yields around 3 liters of soup.
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