Noodle Casserole with Seaweed

Hello again, today some recipes with a bowl of spoon that always come well, pot of noodles with seaweed. Finger-licking Dish that you can eat at any time of the year.

Ingredients

  • Olive Oil
  • 4 cloves of garlic
  • 1 onion
  • 2 tomatoes
  •  1 green Pepper
  • 1 carrot
  • 50 grams of peas
  • 2 small potatoes
  • Salt
  • 1 Splash of white wine
  • Paprika from La Vera
  • Turmeric
  • Black pepper
  • 1 Laurel Leaf
  • Vegetable broth
  • 150 grams of fat noodles
  • 20 grams of nori seaweed, kombu or the one we like.
Tupper Noodle Casserole
Noodle Casserole with Seaweed

Preparation

  1. Sauté the garlic, onion, tomatoes and green pepper.
  2. Add the carrot, peas, potatoes, salt and a splash of white wine.
  3. Pour the paprika from the Vera, turmeric, black pepper and bay leaf.
  4. Pour the vegetable broth, the noodles and the seaweed and cover.
  5. Cook for about 30 minutes or until the noodles are to the liking of each one.
  6. Remove and check that there is enough broth, but to take a little more, because when cooled they are getting thicker.

We have ready our wonderful casserole of noodles with seaweed, just enjoy it.

A greeting and see you at the next entry, which will probably be our pairing this Friday.

Chinese Noodles sautéed with vegetables and chicken

Hello again, this time a tad later, instead of a Monday we put our recipe on a Wednesday, excuse us 😔😔😔 please try to return to our recipes Monday as soon as possible.

This recipe that we bring you is for four diners and besides being super Rica you can eat at any time of the year.

Ingredients for 4 servings:

  • 250 grams of Chinese noodles
  • Olive Oil
  • 1 onion
  • 1/2 peppers of each color: red, green and yellow
  • 2 carrots
  • Garlic Powder
  • 200 grams of Portobello mushrooms
  • 150 grams of cute McCartney chicken style strips
  • Soy Sauce
  • Salt
  • Pepper Three Colors
  • Noodle Cooking Water
Sautéed Chinese noodle wok
Sautéed Chinese Noodles

Steps:

  1. Cook the noodles and reserve some of the cooking water.
  2. Sauté the onion, peppers and carrots cut into fine and elongated sticks.
  3. In 2 minutes Add the mushrooms and the chicken-style strips.
  4. Add the salt, the garlic powder, the pepper three colors and the soy sauce.
  5. Add the noodles mix everything and pour some cooking water, so that they stay more juicy, and set aside from fire.

I Hope you like it, leave your comments below and do not forget to enjoy it.

Stories with Alma I

As you know and we advance in our cover we support different associations or groups that help animals, give word to those who can not talk we’re going to go putting the stories of their lives or better said part of their history until they were rescued And now they have a dignified life.

For this in this first story we will introduce you to “Butter”

Butter
Butter when I arrive at Luis’s Home

It Is a beautiful cow from The Home of Luis Garcia rescued, that is the photo of the first day when I arrive at his shelter, was a cow who lived in a small ecological farm in Valencia, she is 9 years old, so that milk production is not enough so that passes to Be an unprofitable animal. Butter was very thin, it was made to give birth every year, its value was so small that it was more expensive transport to the slaughterhouse than her, so the friends of Luis Garcia’s Home were responsible for the transport and gave it.

Its transport cost 800 euros that they had to finance with the sale of calendars.

This is Butter a year later, after receiving pampering and caring for people who feel that animals are not just objects but companions of the universe.

Manquetilla a year later
Butter a year later

Well What I said if you liked this story stay tuned because every week we will put one.

Thank You for reading and sharing.

Vegan Calluses with Shitake Mushrooms

Hello, as every Monday we start the week with one of our recipes already offered in our store to go and now so you can enjoy it at home you spend their ingredients and their recipe. For that and without further delay we will:

Ingredients for 4 servings:

  • 600 Grams of cooked chickpeas
  • Salt
  • Laurel
  • Oil
  • 1 Chives
  • 1 Tomato
  • 300 Grams of Shitake mushrooms
  • 2 Tablespoons chorizo pepper meat
  • White Wine
  • 6 Cloves of Garlic
  • 4 Slices of hard bread in soaking
  • Sweet and peppery Paprika
  • Vinegar
  • Vegetable Broth
  • Cumin Powder
  • Nail
  • Mozcada Walnut
  • Parsley
  • Cilantro
  • Chilli
  • 3-Color Pepper

Vegan Corn Pot

Steps

  1. Cook the chickpeas with a laurel leaf and salt or use them as a boat
  2. Fry the onion, the tomato, the shitake mushrooms and pour the salt, the chorizo pepper and a good stream of white wine. Take.
  3. Sauté the garlic and the wet bread, remove from the heat and pour in the paprika and vinegar. Take.
  4. In a pot, take the chickpeas, the first sauté, the vegetable broth, the laurel, all the missing species and bring it to boiling.
  5. Pour the second sauté and cook for about 30 minutes. Take.

Serve and enjoy, good profit. Any type of data you need but do not hesitate to ask in the comments or in our social networks.

Vegan Crumbs

As it could not be otherwise our second entry in our blog is our first recipe, the same as we gave to test all who joined us at our inauguration on February 22.

Crumbs Vegan Frying Pan

Ingredients

  • 200g OF PADRÓN PEPPERs
  • 2 CHORIZO PEPPERS
  • 200g OF FINE GREEN ASPARAGUS
  • 10 CLOVES OF GARLIC
  • 1 KILO OF PAN CATETO THE DAY BEFORE
  • 200 GRAMS OF CHORIZO AVUS
  • 200 GRAMS OF VEGAN BACON VBITES
  • WATER, SALT OIL AND SWEET AND PEPPERY PAPRIKA

Steps

  1. Chop the bread, put in a bowl and sprinkle with a little water.   
  2. Make the green asparagus steamed.
  3. Fry the Padrón peppers and the peppers chorizo, take out and reserve.
  4. In the same oil, pour the rolled garlic and when they start to be golden, pour the bread crumbs.
  5. Stir until crumbs begin to become crunchy.
  6. Throw the chorizo and the bacon cut and stir.
  7. Try, rectify salt and pour sweet paprika and pepper to taste.
  8. Mash the peppers chorizo and add.
  9. Place the cut green asparagus and the peppers in the register on top of the crumbs and remove from the fire.
  10. Let stand, serve and enjoy.

Our Inauguration

Our first entry in our blog is to thank all the friends and customers who have been at our inauguration on February 22, 2019. It Was a day full of emotions and beautiful feelings. I Hope that everyone who passes through the store enjoyed her as much as I show. We leave some pictures and a video that made us the television of our town, Alhaurin de la Torre.

fachada tienda izquieda
estanterias productos 1
estanterias productos 2
congelador 1
dog friendly
embutido vegano 1
nevera 1
detalle tienda 1
mostrador
golosinas
detalle productos 1
detalle productos 2
detalle productos 3
detalle productos 4
detalle productos 6
migas veganas
detalle productos 5
detalle productos 7
compras clientes
tienda interior
golosinas 2
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