Recipes
Recipes
Banana Blossom Paella
Ingredients: • 500ml vegetable broth• Saffron• 1 onion• 3 cloves of garlic• 1 red bell pepper• 1 can of Charm (spicy seasoning)• 1/2 teaspoon black pepper• 1/2 teaspoon basil •1/2 teaspoon smoked paprika powder• 1 teaspoon soy sauce• 200g rice• 50g corn• wakame (seaweed)• 50g frozen peas Preparation: 1. Prepare 500ml of vegetable broth and add 1/2 teaspoon of saffron.2. Finely chop the onion and garlic.3. Cut a red bell pepper into strips.4. Drain the banana blossom. 5. Add some hot water to a pan and sauté the onion until translucent, season with black pepper, basil, and smoked paprika powder.6. Tear the banana blossom into small pieces and add them to the pan, add 1 teaspoon of soy sauce and stir.7. Add the bell pepper and garlic.8. Add the rice to the pan and sauté for about a minute while adding the corn and wakame for a "fishy" flavor.9. Pour the vegetable broth into the pan along with 80ml of tomato sauce. Cover and cook over medium heat.10th – Once all the liquid has been absorbed, add the peas, cover the pan again and let the paella rest for 10 minutes. Remove from heat.11th – Serve with a few drops of lemon.
Vegan Scallops
+/- 7 doses Scallops – Ingredients: • 130g of vegan Scallop• 1 knob of vegetable margarine Sauce – ingredients: • 50ml of Fish Sauce• 100ml of water• 15g of coriander Preparation: • Fry the scallops with a knob of margarine.• In a saucepan, combine the fish sauce with the water and coriander, and let it boil for 3 to 4 minutes.• Puree the mixture and strain it. Suggested presentation: • On a plate, cover the bottom with the sauce, place the scallops on top, and finish with a few fresh thyme leaves.
Vegan Calamari à Bulhão Pato
+/- 2 doses Ingredients: • 130g of vegan calamari• 3 cloves of garlic• 1 drizzle of olive oil• 100ml of beer or white wine• 10g of fresh coriander• Salt to taste• Juice of half a lemon• 1 teaspoon of mustard Preparation: • Slice the garlic cloves and sauté in a drizzle of olive oil.• Add the vegan calamari and fry for about 3 minutes.• Add the beer and cook for another 3 minutes until the alcohol evaporates.• Add the mustard, stir well to dissolve, the lemon juice, and the cilantro.• Turn off the heat and serve immediately. Suggested presentation: • Serve with slices of toasted bread and chili pepper on top.
Tropical Pizza
Ingredients: • 1 Pizza base• 140g pizza sauce• 200g grated vegan cheese• 1/2 sliced yellow bell pepper• 1/2 sliced red bell pepper• 1/2 sliced red onion •100g marinated artichokes, quartered (fresh or canned)• 2 pinches of chili flakes• 1 small handful of fresh basil• 1 packet of Let's Meat! seasoning• 2 tablespoons of soy sauce Preparation: 1. Preheat the oven to 240°C (464°F).2. Next, add half of the pizza sauce, using the back of a ladle or spoon to push the sauce to the edges of the base. Sprinkle with half of the cheese, followed by half of the yellow bell pepper, red bell pepper, red onion, artichokes, and the "Let's Meat!" sauce. Bake for 15 minutes.3. When the pizza is ready, sprinkle with a pinch of chili flakes, add about half a dozen fresh basil leaves, and drizzle with olive oil. Slice and serve.
Vegan Burger with CheatCheez Cheddar
Approximately 5 units (100g burger each) Vegan Burger – Ingredients: • 200g of Burger Mix preparation• 300ml of boiling water CheatCheez Cheddar – ingredients: • 36g of CheatCheese vegan cheddar• 200ml of water• 70ml of oil Preparation: • Mix the Burger Mix preparation with boiling water and let it rest for about 10 minutes.• For the cheddar, mix the 36g of powder with the 200ml of water and the 70ml of oil in a bowl.• Bring to a simmer over low heat, stirring constantly. Suggested presentation: • Serve the burger on a bun or plate with cheddar cheese on top.
Vegan Pulled Pork With Sour Cream
Main course +/- 4 servings Jackfruit – Ingredients: • 500g of fresh canned jackfruit• 1 tablespoon of smoked paprika• 300ml of water Jackfruit Sauce – Ingredients: • 350g crushed tomatoes• 4 tablespoons soy sauce• 2 tablespoons mustard• 3 tablespoons sugar • 1 tablespoon olive oil• 1 tablespoon cider vinegar•2 tablespoons olive oil• 1 teaspoon smoked paprika• 1 medium onion• salt and pepper to taste Sour Cream – Ingredients: • 1 plain soy yogurt• juice of half a lemon• salt and pepper to taste Preparation: • Mix all the ingredients and bake in the oven for 1 hour at 180°C, covered with aluminum foil.• Remove the aluminum foil, add the sauce and leave in the oven for another hour.• Mix the natural yogurt with the lemon juice, salt and pepper, and let it rest in the refrigerator. Suggested presentation: • Serve the jackfruit with sour cream on top.• Ideal for tacos, burritos, burgers, or sandwiches.
Fish and Chips Vegan Com Fish Sauce
+/- 3 to 4 units Banana blossom – Ingredients: • 260g of banana blossoms• 100ml of fish sauce• 100ml of water• 3 cloves of garlic• juice of 1 lemon Polme – Ingredients: • 1 cup self-rising flour (approximately 125g)• 1 250ml bottle of fresh, unsweetened sparkling water• Salt and pepper to taste• Panko breadcrumbs to taste Preparation: • Marinate the banana blossom with the remainingingredients for at least 2 hours.• Mix the batter ingredients untilcreamy.• Dip the banana blossom in the batter and then coat itin panko breadcrumbs.• Heat the oil to 160°C and fry. Suggested presentation: • Cut a lemon into wedges and servewith the banana blossom.• It can be accompanied by tomato rice, vegetables, and sautéed potatoes. Alternative – vegan fish 'n chips served with french fries and spiced mayonnaise.
Deconstructed Cheesecake
Approximately 20 units (each bar provides 3 servings)
Trifle Puff Pastry
Approximately 6 servings. Ingredients: • 400ml oat cream for whipping • 320g coconut condensed milk • 100g blueberries • Dough
