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Monday, August 15, 2022

Three vegan menus to pair summer nights | Present

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A summer dinner, after squeezing the hours on the beach, with your hair still wet from the last dip and an organic and vegan white wine like Viña Esmeralda to welcome the first guests. With this dreamlike postcard in mind, Madrid chef María Gálvez, better known for her Instagram profile Goutdhestia, presents us with a delicious vegan menu in which the freshness and personality of this wine, recognized with the gold medal at the Tastavins award, is transferred to the plate. “My priority has been to use seasonal produce and make it the star of the dish,” says the expert. The first example is found in an original red plum gazpacho. “Precisely because we drink it most summer days, we like it and its freshness comforts us… Why not make variations that give it a different touch?”, the chef challenges us. A slight change that makes it the perfect match for Viña Esmeralda DO Penedès, thanks to the fresh and fruity notes of the Muscat and Gewürztraminer grapes with which it is made and which further enhance the sweet and juicy flavor of the dish. Simplicity, when executing the dish, is another of its strong points. Those from Viña Esmeralda, which is organic and certified vegan. Red plum gazpacho, by Goutdhestia Ingredients: 1 kilo of very ripe red plums, 800 gr. of very ripe pear tomatoes, a clove of garlic, 1/2 Italian green pepper, 45 gr. of extra virgin olive oil, 1 tablespoon of apple cider vinegar and salt. Step by step: 1. We wash all the vegetables. 2. Peel the garlic clove and the plums, removing the bone. 3. Chop the tomato and cut the pepper. 4. We put all the ingredients in a blender and beat. 5. Add the vinegar and beat; the oil and, after beating, the salt. We shake and try. 6. When all the elements are mixed and blended, we put the gazpacho in the fridge –at least 3 hours beforehand–. It is served very cold. Pictured: Food is served on a Primark tray and plates, as is the black raffia basket. The tablecloths and cutlery are from Zara Home. The pink linen napkins, from Kave Home. In the center, Viña Esmeralda DO Penedés, a white wine, with a vegan certificate, light and refreshing, like those summer nights that are not forgotten. “Viña Esmeralda is delicate and fresh, so I have made the recipes with that objective: to accompany it with a light menu,” defends Gálvez, who proposes that we continue pairing the evening with fresh and simple dishes, capable of pleasing the largest group by unanimously and shoot down “the theory that vegans only eat herbs and boring dishes”. In these recipes, as with wine, flavor and surprise are rewarded. On the one hand, María Gálvez suggests a tempting vegan tomato and basil tartare that, when accompanied with a glass of Viña Esmeralda, is filled with delicate fruity notes and aromas of lilac. On the other, she adds a touch of sophistication to the refreshing pasta salad with kalamata olives and dried tomato. Because few dishes are as convincing and lend themselves more to customization. Tomato and basil tartar, by Goutdhestia Ingredients for 4 people: 2 blue tomatoes, 2 salad tomatoes, a handful of basil, lemon and salt. Step by step: 1. We make a small cross-shaped cut at the base of the tomatoes. 2. Put them in a saucepan with boiling water for a few seconds and remove them to a bowl with water and ice. 3. We lift the skin and peel. 4. We cut into small cubes. 5. In the blender glass, add the handful of basil. Squeeze half a lemon on top, salt and a finger of oil. Crush the mixture, taste and rectify salt. 6. We serve, with the help of a ring, a layer of blue tomato and another of the salad tomato. 7. We serve dressing with the basil sauce on top. Cold pasta salad Ingredients for 4 people: 300 gr. of the pasta that we most want, 6 or 7 dried tomatoes in olive oil, a handful of black kalamata olives, some parsley leaves, lemon juice, extra virgin olive oil, pepper, thyme, oregano and salt. Step by step: 1. Pit the olives, cut the dried tomatoes into strips and chop some parsley leaves. 2. We squeeze the lemon. 3. Cook the pasta in plenty of salted water (2 minutes less than what the manufacturer indicates). 4. Remove and add a splash of extra virgin olive oil. Remove and let cool. 5. When the pasta is cold, add the ingredients, add the juice of half a lemon, spices, salt and taste. 6. Serve and decorate with some parsley leaves. In the image: the tablecloths and napkins are from Kave Home; the vases and dessert plates, from Primark. In the center, the vegan certified white wine, Viña Esmeralda. Since an evening doesn’t end until the table is full of sweet bites, it’s time to bring out the Goutdhestia apple crumble. «Its simplicity when preparing it is not proportional to what surprises afterwards. It is done very quickly and everyone likes it”, says the chef from Madrid. She also fits perfectly with Viña Esmeralda Rosé. This vegan rosé, made with Grenache grapes, stands out for its aerial and citrus flavors, like a summer night. Perfect to end the evening with a good taste in your mouth. Chin Chin. In the image: Viña Esmeralda Rosé is the central axis of the table. The tablecloths, spoons and plates are from Zara Home. The green vase and raffia serving plates are from Primark. Apple Crumble, by Goutdhestia Ingredients: 4 golden apples, 160 g of flour, 100 g of sugar, 80 g of margarine, 1/2 tablespoon of cinnamon. Step by step: 1. Peel the apples and cut them into 2 cm pieces. 2. Take a baking dish (a little deep) and spread it with margarine. 3. Add the apple pieces to the pan and sprinkle the sugar and cinnamon. 4. In a bowl, put the flour, the remaining sugar and the margarine in pieces. We knead until we make crumbs. 5. Let’s pour the crumbs on top of the apple, well distributed. 6. In the oven previously preheated to 189 degrees, we bake for 40 minutes, until we see that it is golden. 7. Serve hot with vanilla ice cream or whipped cream.

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– Article Written By @S MODA from https://smoda.elpais.com/moda/actualidad/tres-menus-veganos-para-maridar-las-noches-de-verano/

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