FRUIT RAINBOW FLAG | VEGAN RECIPE

WIKI NOTE: The rainbow flag is a symbol of LGBTQ+ pride and social movements. The colors reflect the diversity of the LGBTQ+ community. It originated in Northern California but is now used worldwide. Designed by San Francisco artist Gilbert Baker in 1978, the design has undergone several revisions to first remove and then re-add colors due to widely available fabrics. The most common variant consists of six stripes, with the colors red, orange, yellow, green, blue, and violet. The flag is commonly flown horizontally, with the red stripe on top, as it would be in a natural rainbow.

FRUIT RAINBOW FLAG

 
YOU WILL NEED:
Red: strawberry/watermelon
Orange: apricot/mandarin/orange
Yellow: pineapple
Green: melon/kiwi
Blue: Blueberry
Violet: plum/blackberry
NOTE: seasonal fruit, if you can find all the colors of the flag. It can also be made with raw vegetables perfect for salad or dip in hummus.

LET´S COOK! 
1. Peel and cut the fruits into pieces.
2. Put the pieces of fruit in a tray. Make the six color lines of the flag horizontally.
3. Sprinkle icing sugar, ground cinnamon, etc. (Optional).
4. Serve the trays with small bowls to dip (dark chocolate, soy yogurt, etc.)

LET'S MAKE THE FLAG!
How to make the Six-color LGBT pride flag: red -  strawberry, orange - apricot, yellow - pineapple, green - melon, blue - blueberry, and violet - plum.

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EGGLESS TORTILLA DE PATATAS/PAPAS (SPANISH OMELETTE) | VEGAN RECIPE

WIKI NOTE: During the Spanish Civil War omelette without eggs it became popular because it was lean season. It was done with a mixture of flour and water in place of eggs, but now it is part of vegan Spanish cuisine. The false omelette, made with orange peels instead of potatoes was also implemented during the Civil War in Spain.

EGGLESS TORTILLA DE PATATAS/PAPAS (SPANISH OMELETTE)

YOU WILL NEED: *This is a recipe for a small-size tortilla.
1 large potato or 2 small potatoes
A quarter of an onion, to taste
Bunch of stale bread / 2 tablespoons of chickpea flour and 2 tablespoons of water
Olive oil
Salt, to taste
1/2 courgette (optional)

NOTE: Courgette always works well to cook a tasty tortilla de patatas/papas. Use the same amount of potatoes and courgettes (it means 1/2 courgettes for this recipe).

1 bell pepper (optional)

NOTE: Red, yellow or green bell peppers add tasty flavour.


LET´S COOK!
1. Peel and chop the potatoes and the onion.
NOTE: (optional ingredients) Wash well and chop half the courgette. Wash well and cut into cubes a bell pepper (any colour). 
2. Mix chopped potatoes and onion plus veggies (courgette and bell pepper) into a bowl. Add salt, to taste.
3. Fry the potatoes and onion in olive oil until they are soft. Remove with a skimmer and put into a strainer.
4. Put pieces of stale bread in water to soak. Drain the bread and mix with a blender.
NOTE: Add some flour, to compact the mixture (optional).
5. Add the beaten bread to the fried potatoes and onion. Mix everything together
NOTE: Add a bit of turmeric and/or saffron, if you want a yellow omelette (optional).
6. Put the mixture in a small hot pan with a splash of virgin extra olive oil, wait a bit until it curdles and turn it over with a plate. Slide the other side of the tortilla into the pan and wait a bit until it curdles. Turn again if it is necessary. Then the tortilla is ready to eat.
NOTE: You can turn it as many times as you like until the tortilla is well cooked.
7. Serve a piece of tortilla with salad or make a tortilla sandwich with a  roast bell pepper. Both are delicious ways to eat tortilla de patatas/papas.
NOTE: A spoonful of Aioli sauce is always great with tortilla de patatas/papas.

• HOMEMADE AIOLI/ALLIOLI SAUCE 

WIKI NOTE: Aioli sauce or Allioli, from all i oli, Catalan for "garlic and oil", aioli is a typical paste-like cold sauce of Catalonia, Balearic Islands and Valencia. It is made by pounding garlic with olive oil and salt in a mortar until smooth.

YOU WILL NEED:
1 cup olive oil (aprox. 1/4l)
1 garlic clove or 2 small garlic cloves, to taste
A pinch of salt
A dash of vinegar or lemon juice

LET´S COOK!

1. Put chopped garlic clove into the measuring cup of the blender. Incline the measuring cup and add a dash of olive oil through the side of the measuring cup. Add the salt.
2. Mix the ingredients without moving the blender from the bottom of the measuring cup and add several dashes of olive oil until emulsified.
3. When the Allioli is getting a thick texture at the bottom of the measuring cup, start to make slow up and down movements until the smooth sauce texture.
4. Add a dash of lemon juice/vinegar (to taste) when the Allioli is getting thick, beat strongly for a while.
5. Refrigerate until ready to consume.

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JUNE MENU | 4 RECIPES

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STARTER: LEEK SOUP + CROUTONS

YOU WILL NEED: *vegan recipe

500g leeks
150g potatoes
A generous splash (approx. 50ml) of olive oil or a generous tablespoon of butter /*vegan butter
A generous splash (approx. 50ml) of milk /*soy milk (optional)
Salt, to taste
White pepper, to taste
Nutmeg, to taste
Water, to boil

LET´S COOK!

1. Wash the vegetables well. Peel and chop the potato into big pieces. Chop the leek (white part).

2. Heat the olive oil in the pot. Saute the leeks until transparent.

3. Add the potatoes to the pot. Stir for several minutes with the rest of the ingredients.

4. Cover with water (the water has to exceed a couple of fingers the ingredients) and cook the vegetables for approx. 20 minutes. When the veggies are tender, turn off the cooker/stove and remove the pot from heat.

5. Add the milk. Mix everything with the blender until creamy. Then simmer for about 5 minutes. Add the white pepper, nutmeg, and salt, to taste.

NOTE: If the texture of the soup is too liquid, add a few tablespoons of cornstarch (corn flour refined). If the texture is too thick, add some more water.

6. Serve the soup warm or cold. 

• LET'S MAKE SOME CRUNCHY CROUTONS!

1. Toast some slices of bread. Cut out several stars (cookie cutter - star shape) and cut the leftover bread into small cubes.

2. Heat the olive oil in a small saucepan. Fry the stars and the small cubes of bread, until golden brown.

3. Remove from pan and drain it with kitchen towels. Season (with salt, black pepper, and chopped parsley), to taste.

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MAIN COURSE: MEATBALLS 3 WAY: CLASSIC, SPINACH VEGGIE BALLS AND LENTIL VEGGIE BALLS

• 1. CLASSIC MEATBALLS 

YOU WILL NEED: *vegan recipe
150g mixed minced meat (pork and/or beef) /*soya mince
125g stale bread
2 eggs /*2 tablespoons of chickpea flour and 2 tablespoons of water, to dip in batter
Half onion
2 garlic cloves
A handful of chopped parsley
Rosemary, to taste
Salt, to taste
Black pepper, to taste
Plain white flour, to dip in batter
Bread crumbs, to dip in batter
Olive oil, to fry

LET´S COOK!
1. Put the mixed minced meat or soya mince, chopped onions, chopped cloves of garlic, and chopped parsley into a big bowl. Mix everything with a wooden spoon.
2. Cut the stale bread into thick slices. Put into a bowl. Cover with water and wait for a while. Strain the contents and add to the big bowl. Mix with a wooden spoon.
3. Beat an egg and add it into the bowl. Add salt/black pepper/rosemary, to taste. Mix everything well. Divide the mix into small balls.
4. Beat an egg in a bowl. Put the flour in a plate/bowl. Put the breadcrumbs in a different plate/bowl. First, coat the meatballs with the flour. Second, dip them into the beaten egg. Third, coat them with the breadcrumbs. It is a triple action.
NOTE: If you make lots of meatballs, you can freeze them. It is always a good moment for meatballs.
5 . Heat the olive oil in a small saucepan. Fry the meatballs, until golden brown on each side. Remove from pan and drain with kitchen towels.

• 2. SPINACH VEGGIE BALLS 

YOU WILL NEED: *vegan recipe
150g of chopped spinach
125g stale bread
Several generous handfuls of grated cheddar cheese /*grated tofu
Half onion
2 egg /*2 tablespoons of chickpea flour + 2 tablespoons of water, to dip in batter
Nutmeg, to taste
Salt, to taste
White pepper, to taste
Plain white flour, to dip in batter
Bread crumbs, to dip in batter
Olive oil, to fry

LET´S COOK!

1. Put the chopped spinach, chopped onion, a handful of grated cheddar cheese, and chopped parsley into a big bowl. Mix everything with a wooden spoon.

2. Cut the stale bread into thick slices. Put it into a bowl. Cover with water and wait for a while.

3. Strain the contents. Add into the big bowl. Mix with a wooden spoon.

4. Beat an egg and add it into the bowl (optional). Add salt/black pepper/oregano, to taste. Mix everything well. Divide the mix into small balls.

5. Beat an egg in a bowl. Put the flour in a bowl/plate. Put the breadcrumbs in a different bowl/plate. First, coat the meatballs with the flour. Second, dip them into the beaten egg. Third, coat them with the breadcrumbs. It is a triple action.

NOTE: If you make lots of green veggie balls, you can freeze them. It is always a good moment for meatballs.

6. Heat the olive oil in a small saucepan. Fry the green veggie balls, until golden brown on each side. Remove from pan and drain with kitchen towels.

• 3. LENTIL VEGGIE BALLS 

YOU WILL NEED: *vegan recipe
150g of cooked lentils
125g stale bread
1 courgette
A couple of garlic cloves (optional)
2 handfuls of breadcrumbs
2 medium onion or chives
2 eggs /*2 tablespoons of chickpea flour + 2 tablespoons of water, to dip in batter
Ground cumin, to taste
Salt, to taste
Black pepper, to taste
Plain white flour, to dip in batter
Sesame seeds, to dip in batter
Olive oil, to fry

LET´S COOK!

1. Soak the lentils for about 12 hours in cold water. Then drain them with a strainer. Put them in a saucepan covered with water and cook them over medium heat until the lentils are very tender. Drain them again and let them cool.

NOTE: You can use a can of lentils, but first rinse them well with water and then drain them. The final result is not quite as good as with dried chickpeas.

2. Once they are cooled, put them in the blender, and add a handful of bread crumbs.

3. Mix everything with the blender until you obtain the desired creamy texture.

4. Put the mix into a big bowl. Add a handful of grated cheddar cheese, chopped courgette, chopped onion, and chopped garlic. Mix everything with a wooden spoon.

5. Cut the stale bread into big slices. Put into a bowl. Cover with water and wait for a while. Strain the contents. Add it into the big bowl and mix with a wooden spoon.

6. Beat an egg and add it into the bowl (optional). Add salt/black pepper/ground cumin, to taste. Mix everything well. Divide the mix into small balls.

7. Beat an egg in a bowl. Put the flour in a bowl/plate. Put the breadcrumbs in a different bowl/plate. First, coat the meatballs with the flour. Second, dip them into the beaten egg. Third, coat them with the sesame seeds. It is a triple action.

NOTE: If you make lots of yellow veggie balls, you can freeze them. It is always a good moment for meatballs.

8 . Heat the olive oil in a small saucepan. Fry the yellow veggie balls, until golden brown on each side. Remove from the pan and drain with kitchen towels.

• LET'S MAKE A TAPA - MEATBALLS 3 WAYS EN BROCHETTE!

1. Serve three meatballs (one of each) on a brochette (wooden skewers) as a tapa per person.
NOTE: wooden skewers (catering). 

2. Plus a selection of sauces (tomato sauce, barbecue sauce, ...) 
NOTE: The best way to eat the multicolored balls is by dipping them into the sauce.

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DESSERT: TARTA DE LA ABUELA (MARIE BISCUIT CHOCOLATE NO-BAKE CAKE)

YOU WILL NEED: *vegan recipe
I. LAYER OF BISCUITS
Marie biscuits packet /*vegan biscuits
NOTE: Marie biscuit is a type of sweet biscuit similar to a Rich tea biscuit.
Milk (approx.50ml) /*almond milk
II. LAYER OF CHOCOLATE
100g chocolate chunks /*vegan chocolate
20g caster sugar /*brown sugar
2 egg yolks /*2 tablespoons sugar-free strawberry jam50g butter /*vegan butter
III. LAYER OF CUSTARD (optional)
Custard powder (300g packet)
III. LAYER OF JAM (optional)
Strawberry jam

NOTE: There are a million of different recipes for Marie biscuit cake in Spain because almost each house has its own recipe.

LET´S COOK!

1. Choose a baking pan. Metal, glass, or ceramic pans are perfect containers. Medium size should be all right for this recipe. 

NOTE: Size always depends on how big you want the cake.

2. Put the milk in a soup plate. Dip the Marie biscuits into the milk.
First layer of biscuits - Cover the baking pan with the wet Marie biscuits. 

3. Put the chocolate chunks, egg yolks, sugar, and butter in a saucepan. Warm gently, stirring until it's all melted.

Second layer/chocolate - Spread chocolate mixture covering the Marie biscuits layer.

4. Dip more Marie biscuits into the milk until covered baking pan.
The third layer of biscuits - Cover the chocolate layer with the wet Marie biscuits.
5. Fourth layer/custard powder or strawberry jam - Spread custard powder or strawberry jam covering Marie's biscuit layer.

6. Dip more Marie biscuits into the milk and make a fifth layer.
Fifth layer/biscuits - Cover the chocolate layer with the wet Marie biscuits.  

7. Put the chocolate chunks, egg yolks, sugar, and butter in a saucepan. Warm gently, stirring until it's all melted.

Last layer/chocolate - Spread chocolate mixture covering the Marie biscuits layer.

NOTE: Make as many layers as you want.

8. Put the cake in the fridge for a while (between 2 and 4 hours).
9. No-bake Marie biscuits cake should be served cold. 

• LET'S TAKE A CAKE PHOTO!

How to make a biscuit portrait: Marie biscuit (head of the person), rectangle shape biscuit (body of the person). Draw details of the Marie biscuit character with syrup chocolate (big smile, eyes, tie, buttons...). Sugar-free candies or chopped strawberries (fruit) to decorate the frame of the photo/cake.

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DRINK: KIWI MELON SLUSHIE

YOU WILL NEED: *vegan recipe

3 kiwis
3 slices of melon
200g caster sugar /*brown sugar, to taste
2 teaspoons of honey /*agave nectar, to taste (optional)
Half a liter of cold water
A tray of ice cubes
A bunch of fresh mint leaves (optional)
NOTE: The recipe is for a jug of slushie.

LET´S COOK!

1. Peel the kiwis and the slice of melon. Cut the fruit into pieces and put it into the blender measuring cup. Add sugar, and a splash of water and mix it well with the blender.

2. Crush a bunch of ice cubes in the blender. Add the crushed ice cubes, and water and continue mixing until everything is well crushed. If you do not like the pulp, you can strain it.

3. Serve in glasses with straws. Chop the mint leaves and sprinkle them on the top of each glass.

NOTE: Put the glasses in the freezer for a while, so the kiwi slushie will be nice and cold.

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