Vegan - Monitouille

Spanish Patatas Bravas

Monica — Fri, 17 Feb 2012 07:23:28 +0000

Patatas bravas are fried potato dices served with salsa brava, a spicy tomato sauce. And every bar in Spain has them. So when your house is the place to serve tapas, better still to prepare this delicious home-made bravas. I prepare them for my friend’s Elena surprise birthday party. I also prepared this tequeÃ±os and easy and delicious sandwichs.

Always when I go out for tapas, we order patatas bravas. Sometimes they are really dissapointing, but sometimes they turn out to be spectacular. That’s when you know your coming back to the bar. Believe me, if you make them right your a winner!! So here is my version of a winning recipe!!

Delicious!

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Home-made soy milk

Monica — Mon, 30 Jan 2012 00:18:25 +0000

The other day I found soybeans in an ecological market, bought them and decided to prepare home-made soy milk. I had seen already that it was not complicated, and in fact it isn’t. The steps to follow are basically 6: soak the soy beans, squeeze them a bit and take away some of the skins, warm-up, blend, boil and strain.

The soybean paste left from the process is called Okara or Biji and it is used a lot in vegetarian cooking as a meat suplemment since it has a lot of protein and fibre.

Okara or Biji

The next step is making my own Tofu. I have to go and buy the nigiri (coagulant) and maybe see if I can get a mould and in the next days I’m going ot make! But for now, home-made soy milk recipe.

I already made myself a strawberry smoothie for breakfast, delicious!! I hope you feel encouraged to do it, it is a lot of fun and one of the best rewards it that it has no preservants or anything, it’s fresh home-made milk

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Solterito ArequipeÃ±o

Monica — Thu, 28 Apr 2011 20:41:32 +0000

This is a typical salad from Arequipa city in PerÃº, where my grandmother grew up. And every time I went for lunch to my grandma’s house, always, she received me with her Solterito salad. I ate not 1, nor 2 but at least 3 plates. Delicious. So, as you can see, there is no doubt that every time that I eat it I remember my grandma Carmen. One of the best things about eating when good memories arise is that food and tasting become part of that memory and our perception of tasting and flavouring change and become, a different pleasure. This recipe and post goes to her, with all my love, and to Arequipa where she grew up to be the greatÂ mother and grandmother she was.

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