Vegan Recipes

Think global – cook local !

Have a look to my new menu with recipes for ECO123 – print edition:

Os melhores ingredientes, à mão de semear !
Why roam far afield, when good things are so close at hand!
Warum in die Ferne schweifen, wenn das Gute liegt so nah!

Vegan Menu, Recipes, Photos & Story by;-)

My basic idea when developing this mediterranean-inspired, three-course, latesummer menu is to use exclusively plant-basedingredients 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.

The menu comprises the following main ingredients: sweet potato, spelt flour, agave syrup, carob powder, chickpeas, citrus fruits, figs, almonds, bananas from Madeira, courgettes and Carolino rice. When planning my menu, I ensured that all my ingredients were of vegetable origin, produced locally and organically, and hence cruelty-free.

Starter: Cold Green Soup with sesame seeds, oregano, paprika and olive oil
[Gluten free, sugar free, dairy free, suitable for vegans]

[yumprint-recipe id=’19’]eco2016vorspeise

Main course: Sweet potato tajine with figs in orange sauce
[Gluten free, sugar free, dairy free, suitable for vegans]

[yumprint-recipe id=’20’]eco2016hauptspeise

Dessert:  Alfarroba brownie with strawberries or medronho fruit, persimmon or figs
[Sugarfree, dairy free, suitable for vegans]

[yumprint-recipe id=’21’]eco2016nachspeise

Bon appetite !

Food for Change Guide

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