Think Pink

Have a look to my new article for ECO123 – print spring 2017 edition: 
THINK PINK !Começar a Primavera com pratos saudáveis e vegan. 
Head for a healthy, vegan, culinary spring with lots of colour. 
Farbenfroh in den gesunden, kulinarischen und veganen Frühling. 

My basic idea when developing this mediterranean-inspired, three-course, spring menu to be colorful and to use exclusively plant-based ingredients organically grown in Portugal. The ingredients currently offered to us by the season and the local market underlie my menu planning. With a relatively small ecological footprint, I conjure up three creative, tasty dishes that anyone can cook at home. 

When planning my menu, I ensured that all my ingredients were of vegetable origin, produced locally and organically, and hence cruelty-free.

You can find all recipes in the Eco123 spring 2017 edition.

Beetroot and ginger cream soup 
[Gluten free, sugar free, dairy free, suitable for vegans]

Main Course:
Sweet potato gnocchi with raw spinach pesto and vegan parmesan 
[Gluten free, sugar free, dairy free, suitable for vegans]

Orange caramel cream
[Gluten free, dairy free, suitable for vegans]


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