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Ingredients

Chickpea Leek
handful of green beans
• Cabbage Noodles
• (optional for broth) Carrots
• Col
• Beet Potatoes Cardillo
• Oil
• salt Paprika Saffron
• Peppermint

Preparation
chickpeas are left to soak overnight. It is advisable to always do because it comes hard chickpeas tastier than the ready.
is prepared in a pot with enough water sos following ingredients: potatoes and carrots to taste, a leek or two, a handful of green beans, cabbage, beets, salsify, a drizzle of olive oil, salt and a pinch of saffron.
is top, and when all ingredients are cooked, drain well. But let's not throw the broth, the reserve to serve first, perhaps adding some noodles, taking it as a soup. Apart
fry in a pan with some oil, garlic and paprika a cabbage, previously boiled, until golden.
Finally I serve all warm and seasoned with a little mint for the final touch.

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Ingredients

• Oil Paprika Chopped tomato
• Water
• Garlic sliced bread (one bar) Seitan
coarse textured soy
• Spices to taste (cumin, pepper , garlic powder ...)
• Grapes

Preparation Fry the garlic in oil (enough), and once fried remove from the heat if you like. With the pan off the heat, put in the paprika. It incorporates a glass of tomato paste and half a glass of water, and cook a little. Crumbs are thrown and turns until all the crumbs caught color red. Furthermore, TVP fry (marinated and spiced water) and seitan. Crumbs served, trips and grapes separately

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oil with garlic and boil pimentóny around 5 to 10 minutes.

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Ingredients

• textured soy (optional)
• Onion Parsley Milk plant
• Flour Bread crumbs Oil

Preparation
Allow the TVP soaked to soften and may put spices in the water for flavor. Fry the onion and soy and then add the flour and the parsley. Then put a little vegetable milk and stir to be thickened. When the dough, let it cool.
flour and water are mixed into a paste with the consistency of beaten egg and beat well. It will givedo shape the patties with the ground and passed through the bread crumbs, flour paste and bread crumbs in that order again, and fry.
may be served hot or cold.

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Ingredients: 100g

tofu
• Three tablespoons of chickpea flour (or other)
• A splash of vinegar (if using other flour, a dash of soy sauce)
• Salt Water Oil

Preparation:

Mash the tofu (the best result is achieved if the tofu had been frozen, limping a different texture) and breaks into small chunks. On the other hand, chickpea flour dissolved in water with a dash of vinegar and salt until egg mixture has texture. Heat the oil in a fry the tofu sartény, allowing it to thoroughly wet the oil. Finally, a &