Crispy Balls
Ingredients (for 4 persons)
• 180 g Soy Flakes
• 150 g boiled potatoes
• 4 tbspPDO Reggiano cheese
• 100 g dry bread
• parsley
• 1 clove
• 1 egg
• milk
• salt
• extra virgin olive oil SPRAY
Preparation:
Place a potato with skin in cold water and bring to the boil. Once cooked, mash the potato while it is still hot with a potato masher. Remove the crust from the bread and soak it in warm milk to soften it. Rehydrate the organic soya flakes in hot water, squeeze them out and add them to the mashed potato, chopped garlic and parsley, a pinch of salt, the grated Parmesan cheese and the egg. Remove the bread from the milk, squeeze it well and add it to the rest of the ingredients.
Vegetable Fritters
Ingredients (for 4 persons)
- 150 g of chickpea flour
- Salt
- About 350 ml of lukewarm water
- 2 tablespoons of extra virgin olive oil
- 100 g of pea flakes
- 1 chopped onion
- 1 zucchini
- 1 bell pepper
- Herbs
Preparation
- Rehydrate the pea flakes in lukewarm for 5-10 minutes. Once ready, squeeze them well to remove all the excess water.
- In a bowl, place 150g of chickpea flour and salt to taste.
- Gradually pour in about 350ml of lukewarm water and 2 tablespoons of extra virgin olive oil, and begin to mix until a thick, smooth, and homogeneous batter forms.
- Incorporate 100 g of rehydrated pea flakes, 1 chopped onion, 1 zucchini, and 1 bell pepper cut into thin strips, along with the herbs.
- Mix well (if the batter is too runny, add more flour; if too thick, add more water).
- At this point, you can cook the fritters by frying them in hot oil for 3-4 minutes. You can also bake them in a preheated oven at 180°C (350°F) for about 15 minutes or until golden brown.
Vegan Soy Temaki
Ingredients (for 4 persons)
- 60 g Soy Flakes
- 60 g sushi or basmati rice
- 4 sheets of nori seaweed
- 2 tablespoons of mustard seeds
- 1 avocado
- 1-2 cucumbers
- 1 cm fresh ginger
- Apple cider vinegar/soy sauce
- Teriyaki sauce/wasabi paste
Preparation
- Rehydrate the soy flakes in lukewarm water for 5-10 minutes. Once ready, squeeze them well to remove all the excess water.
- Meanwhile, cook the rice without rinsing it, and add a piece of ginger, salt, and a teaspoon of apple cider vinegar.
- Peel and cut the cucumber and avocado into sticks (about 8-10 cm long).
- Heat a pan with a bit of organic sesame oil, add the mustard seeds, and when they begin to toast, add the soy flakes and sauté for a few minutes.
- Lay the nori sheet on one side, add the cooled rice, soy flakes, two sticks of cucumber and avocado, and season with wasabi paste and a drizzle of soy sauce to taste.
- Roll everything into cones and serve your vegan temaki.
Vegan Brownie with Organic Hazelnut Oil Cold Pressed
Ingredients (for 8 persons)
- 150 g dark chocolate (make sure it’s dairy-free)
- 100 g brown sugar or coconut sugar
- 70 ml hazelnut oil
- 2 tablespoons hazelnut or almond butter (for creaminess)
- 120 ml plant-based milk (oat, soy, or hazelnut)
- 1 teaspoon vanilla extract (optional)
- 80 g flour (wheat or gluten-free mix)
- 20 g unsweetened cocoa powder
- 1/2 teaspoon baking powder
- A pinch of salt
- 50 g chopped hazelnuts (optional but delicious)
Preparation
- Preheat the oven to 180°C (350°F).
- Melt the dark chocolate with the plant milk over low heat or in the microwave. Stir until smooth.
- Add the hazelnut oil, hazelnut (or almond) butter, and sugar. Mix well.
- Stir in the vanilla, flour, cocoa powder, baking powder, and salt. Mix until smooth and combined.
- Fold in the chopped hazelnuts.
- Pour the batter into a baking pan lined with parchment paper.
- Bake for 22–25 minutes, the center should stay slightly soft. Don’t overbake to keep it fudgy.
- Let it cool completely before slicing (at least 1 hour, or refrigerate for better texture).
Soy Tacos
Ingredients (for 4 people):
• 100 g soya nuggets
• 700 g tomato sauce
• 400 g beans (canned)
• 8 gluten-free tacos
• 1 red pepper
• 1 large red onion
• 1 red chilli pepper
• 3 bay leaves
• extra virgin olive oil
Preparation:
Place the bay leaves in a pot with cold water and a pinch of salt and bring to the boil. Turn off the heat and rehydrate the soy nuggets. Cut the pepper into cubes of about 1 cm and the onion into slices (not too thin). Fry the onion, pepper and chilli with 4 spoon of oil until soft, then add the beans. Finally, add the tomato sauce with a little water. Let the sauce reduce a little and season to taste, add a little oil in a separate frying pan and add the drained and squeezed soya chunks with the bay leaves used to flavour the water. Fry for a few minutes, season with salt and add to the previously prepared mixture. Heat the tacos, fill them with the cooked nuggets.
Caesar Salad
Ingredients (for 4 people):
• 150g Soy Nuggets
• 370 g romaine lettuce
• 100 g bread
• 100 g Grana Padano Dop
• 15 g mustard
• 15 g lemon juice
• 5 g Worcester sauce
• Organic Extra Virgin Olive Oil
• Salt
Preparation:
Rehydrate the soy nuggets, squeeze them out and cook in a frying pan with extra virgin olive oil to brown and make crispy. Cut the bread into cubes and toss them in a pan with a little oil. Mix the nuggets, bread, lettuce and top with Grana Padano cheese flakes. Emulsify the mustard with lemon, Worcester sauce, oil and a pinch of salt and dress the salad.
Bolognese vegetable ragu
Sauté the minced vegetables in Extra Virgin Olive oil at medium heat: 1 onion, 1 celery stalk and 1 large carrot. Add 200 g of pea flakes, hydrated as per the instructions. Splash with red wine. Once evaporated, add 400 g of tomato puree. Simmer for 30 minutes. Season to taste with vegetable organic stock cube, salt and pepper. Ideal for dressing pasta dishes and lasagne.