CHURROS | VEGAN RECIPE

WIKI NOTE: The origin of churros is unclear. One theory is that the churro was made by Spanish shepherds, to substitute for fresh bakery goods. Churro paste was easy to make and fry in an open fire in the mountains, where shepherds spend most of their time. Churros are popular in Spain, France, the Philippines, Portugal, Ibero-America and the United States. In Spain, churros are thin (and sometimes knotted) and porras are long and thick. They are normally eaten for breakfast or merienda (meal between lunch and dinner) dipped in hot chocolate or caffè latte (¨café con leche¨). Specialized churrerías can be found in the form of a shop throughout the streets or a trailer during the holiday period.

CHURROS 

YOU WILL NEED:
200g wheat flour (plain or all-purpose) 
A pinch of salt
1 teaspoon of baking powder
320 ml water
Olive oil, for deep-fat frying
Caster sugar, to sprinkle /*panela sugar or unrefined cane sugar
Cinnamon, to sprinkle (optional)

LET´S COOK!

1. Put water in a saucepan, add baking powder and a pinch of salt. When the water is boiling, add the plain flour and stir it with a wooden spoon until it comes off the saucepan. If you see that it is very hard, you can add a little more water.

2. Let the mixture stand until lukewarm.

3. Fill the churrera or pastry bag or piping bag (asterisk or star shape - plastic tip) with the pastry. The good thing is that the pastry bag avoids the air gaps in the pastry.

4. Heat the oil in a deep pan (wok-type pan) to 170ºC. Put a lid on the pan. 

NOTE: Use a fryer machine for home, if it is possible. 

5. Cut and place the churros, 2-3 at a time, carefully into the hot oil on a pan and cook for 3-4 mins with the lid on, until golden. Turn them over and cook for a further 2-3 mins, until they are an even golden colour. 

NOTE: It is really dangerous once you are frying the churros, especially because sometimes the churro could explode and hot oil could splash everywhere. Kids are not allowed in the kitchen. 

6. Lift onto kitchen paper to drain. Toss them in the caster sugar until evenly coated. Shake off any excess. Sprinkle over a little cinnamon (optional).

HOT CHOCOLATE (OPTIONAL)

YOU WILL NEED (6-8 PEOPLE):

Dark chocolate *Vegan recipe

400g of dark chocolate

1.200ml of milk or soya / *almond milk

60g of cornstarch (corn flour refined)

A pinch of salt

50g of caster sugar or brown sugar (optional)
Cocoa powder *Vegan recipe

500g of cocoa powder

1l of milk or soya / *almond milk

Caster sugar or brown sugar, to taste

LET´S COOK!

Dark chocolate
1. Put the milk in a saucepan and warm gently.
2. When the milk is warm, add the chocolate chunks, sugar, cornstarch, and salt.
3. Stirring until it's all melted (the consistency of a soup)
NOTE: If the texture of the hot chocolate is too liquid, add a few tablespoons of cornstarch.
 Cocoa powder
1. Put the milk in a saucepan and warm gently.
2. When the milk is warm, add the cocoa powder and sugar (optional).
3. Stirring with the whisk until it's all melted (the consistency of a soup)
NOTE: If the texture of the hot chocolate is too liquid, add a few tablespoons of cornstarch.

• DIP CHURROS INTO HOT CHOCOLATE!

Serve the hot chocolate in mugs with teaspoons. Place the churros on the plate with a sugar jar.
NOTE: It is better to know the amount of churros per person.

---------------------------------------------------------------------------------

• RELATED POSTS

• Torrijas (French toast) /vegan-friendly

• Rosquillas (Spanish ring doughnuts) / vegan-friendly 

-------------------------------------------------------------------------------------

• NOVEMBER MENU

PUMPKIN SOUP | VEGAN RECIPE

WIKI NOTE: The word pumpkin originates from the word pepon (πέπων), which is Greek for “large melon", something round and large. The French adapted this word to pompon, which the British changed to pumpion, and later American colonists changed that to the word that is used today, "pumpkin".

PUMPKIN SOUP

YOU WILL NEED: 
1/3 pumpkin
2 medium potatoes
1 or 2 cloves garlic, to taste
1 leek (white part)
A generous splash (about 50g) of extra virgin olive oil or olive oil, to taste
A pinch of smoked paprika, to taste
A pinch of turmeric, to taste
A pinch of ground cumin, to taste
A pinch of hot chili powder, to taste
Salt, to taste
Water (to boil)
Parsley and lemon seasoning (optional)
Crunchy roasted corn (optional)

LET´S COOK!

1. Wash the vegetables well. Peel potatoes, leek, pumpkin, and garlic. Cut the potatoes and pumpkin into big pieces. Chop the leek and the garlic.

2. Heat the olive oil in the pot. Saute the leek and garlic until transparent.

3. Add the big pieces of potatoes and pumpkin. 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 kitchen and remove the pot from heat.

5. Mix everything with the blender until it is the consistency of a soup. Add a pinch of smoked paprika, turmeric, ground cumin, hot chili powder,  and salt, to taste.

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

6. Serve the soup warm. Sprinkle parsley & lemon seasoning on the top of the pumpkin soup. Add some crunchy roasted corn because it makes the soup more yummy, yummy!

-------------------------------------------------------------------------------------

• RELATED POSTS

• Pumpkin vomit: guacamole / vegan

• Leek soup + homemade croutons / vegan

-------------------------------------------------------------------------------------

• NOVEMBER MENU

NOVEMBER MENU | 4 RECIPES

------------------------------------------------------------------------------------------------------------
STARTER: QUESADILLAS

YOU WILL NEED:*vegan recipe
Large flour tortillas
Several generous handfuls of grated cheese (queso Oaxaca) /*vegan grated cheese
NOTE: If you don´t find Mexican cheese, you can use any kind of grated cheese.
Sliced ​​cooked ham /*handful of drained red beans
Black olives, sliced (optional)
Fresh tomatoes, diced (optional)
Ground black pepper, to taste
Salt, to taste

LET´S COOK! 
1. Preheat the oven to 180 º C. Place the tortilla on a tin foil sheet.
2. Place it in the oven and cook for 7-10 minutes, until the tortilla begins to visibly brown.
3. Remove from the oven, top with sliced ​​cooked ham, and sprinkle cheese over the tortilla. Add salt and black pepper, to taste.
4. Top with another tortilla. Return to oven for an additional 2 minutes.
5. Cut the tortilla into triangle pieces. Serve immediately.

------------------------------------------------------------------------------------------------------------
MAIN COURSE: LENTIL BURGER

YOU WILL NEED:*vegan recipe
150g of cooked green lentils
NOTE: A can of green lentils in water (265g drained weight) works well.
2 whole eggs
Half chopped aubergine
Half chopped red onion
1 grated carrot
A couple of garlic cloves
Extra virgin olive oil or olive oil, to taste
Bread crumbs
White flour
Ground cumin, to taste
Black pepper, to taste
Salt, to taste
Sesame seeds (optional)
Cheese slices /*vegan cheese slices (optional)

LET´S COOK!
1. Put the dried lentils into a pot and add 3-4 cups of water. Boil it vigorously at high heat for 10 minutes, then turn it down to minimum heat and boil it for another 20 minutes. Drain the lentils and let them cool.
NOTE: You can soak the lentils soaked for about 12 hours in cold water. It will be faster to boil them later.
2. Once they are cooled, put them on the base of the blender, and add a handful of bread crumbs.
3. Mix everything with the blender, until obtain the desired texture (creamy). Put the mix into a big bowl.
4. Wash the vegetables well. Chop the red onion, aubergine, and garlic.
5. Put into a frying pan on a medium heat, add a little bit of olive oil. Saute the onion and garlic until transparent.
6. Add the aubergine. Stir for several minutes with the rest of the ingredients.
7. Add the ingredients to the big bowl. Mix it with a wooden spoon.
8. Grate the carrot. Beat an egg and add it into the bowl. Add salt/black pepper/ground cumin, to taste. Mix everything well. Add bread crumbs as necessary until the mix is not sticky.
9. Divide the mix into small balls. Flatten each ball to get a burger shape.
10. Beat an egg in a bowl. Put the flour on a plate. Put the breadcrumbs on a different plate. First, batter the burger into the flour. Second, dip it into the beaten egg. Third, batter it into the breadcrumbs with sesame seeds. It is a triple action.
NOTE: If you make lots of burgers, you can freeze them. It is always a good moment for homemade lentil burgers.
11. Heat the olive oil in a small saucepan. Fry the burgers, one by one, until golden brown on each side. Remove them from the pan and drain with kitchen towels.
12. Serve the burgers on burger buns with lettuce leaves, sliced tomato, sliced cheese, ketchup, mustard and mayonnaise.
NOTE: The best way to eat a burger is with chips.

------------------------------------------------------------------------------------------------------------
DESSERT: PANCAKE CAKE

YOU WILL NEED:

• PANCAKE *vegan recipe 

1/2 cup of milk /*soy milk

1/2 cup of white flour

1 teaspoon of baking powder
1 tablespoon of cane sugar

1 whole egg /*2 tablespoons of vegetable oil

A pinch of salt
A pinch of ground cinnamon (optional) 

50g unsalted butter, cubed /*vegan butter

• FILLING *vegan recipe

Chocolate spread /*vegan chocolate hazelnut spread

1 or 2 bananas

Whipped cream (optional) /*coconut whipped cream

NOTE: The recipe is for 4 units (small-size pancake)

LET´S COOK!

1. Place the flour, milk, egg or vegetable oil, baking powder, and a pinch of salt in a bowl. Whisk to a smooth batter.

2. Add a small cube of butter to a small nonstick pan over medium heat. Wipe it with kitchen paper.

3. Add a ladleful of batter, tilting the pan to spread when the pan is hot. Cook for 2 to 3 minutes on each side, until lightly golden. Set aside.

4. Repeat until use all the batter (4 or 6 units). Stack the pancakes on a plate.

5. To build your cake, spread some chocolate spread over the pancake and evenly spread the slices of banana on the pancake surface. Top with another pancake. Keep doing this, until use all the pancakes.

6. Decorate the top of the pancake cake with whipped cream. The smiling face is the best yummy, yummy decoration.

------------------------------------------------------------------------------------------------------------
DRINK: CHOCOLATE MILKSHAKE

YOU WILL NEED: *vegan recipe
A cup of milk /*soy drink
A scoop of chocolate ice cream /*vegan chocolate ice cream
1 teaspoon of cocoa powder /* vegan-friendly cocoa powder
1 tablespoon of honey /*agave nectar, maple syrup, or molasses (optional)
Whipped cream /*coconut whipped cream (optional)
NOTE: The recipe is for one glass. Double the amount if you want more than one glass.

LET´S COOK!
1. Put a scoop of chocolate ice cream, cocoa powder, and milk into the measuring cup of the blender.
2. Mix everything well with the blender, until foaming. Sweeten by adding honey.
3. Serve it in a glass with a straw.
NOTE: Put whipped cream on the top of the glass and sprinkle cocoa powder.

-------------------------------------------------------------------------------------

• OCTOBER MENU

• DECEMBER MENU

• HALLOWEEN MENU

-------------------------------------------------------------------------------------

• CALENDAR: 12 MENUS (PLUS HALLOWEEN + EASTER)

SCARY TAPAS / HALLOWEEN SPECIAL | 8 RECIPES

-------------------------------------------------------------------------------------

WIKI NOTE: Halloween is a celebration on the night of October 31st. It is most practiced in the United States and Canada. Children wear costumes and go to people's homes saying "Trick or treat!" to ask for candy and people give it to them. The suggestion is: "Give me a treat or I will play a trick on you." People often dress up as ghosts, witches, or other scary things for Halloween.

The pagan holiday Samhain, which the All Saints holy day replaced, was also known as the Day of the Dead. Many Wiccans and modern pagans celebrate the Day of the Dead. This is a happy holiday (even though it celebrates death). It is the day that some believe the souls of dead people come back to Earth.

People have worn costumes at Halloween for centuries. Early costumes were usually scary. They were often supernatural beings or from folklore. Wearing a costume may come from the Celtic festivals of Samhain and Calan Gaeaf. It could also be from the Christian Allhallowtide. Scary costumes are still popular.

-------------------------------------------------------------------------------------

• SCARY TAPAS / SAVOURY RECIPES

• 1. Sausage mummies / vegan-friendly

• 2. Pumpkin vomit: guacamole / vegan

• 3. Spides eggs / vegan-friendly

• 4. Bloody carrot fingers / vegan

• 5. Terrifying field of zucchini skulls & carrot pumpkins / vegan

• 6. Cheese witches' brooms / vegan friendly

• SCARY TAPAS / SWEET RECIPES

• Trick or fruit: Banana ghosts & pumpkin mandarins / vegan

• 8. Spooky drinks: monster & vampire veggie smoothies / vegan-friendly

-------------------------------------------------------------------------------------

• RELATED POSTS

• Publication / Article WHM: Halloween for little foodies (spooky treats + recipes)

OCTOBER MENU | 4 RECIPES

---------------------------------------------------------------------------------------------------------------------STARTER: SPINACH SOUP

YOU WILL NEED: *vegan recipe

1 package of frozen spinach
100g potatoes
40g leek (white part)
50g carrots
A generous splash (about 50ml) of extra virgin olive oil or olive oil, to taste
A generous splash (about 50ml) of milk (optional) /*soy milk
Salt, to taste
White pepper, to taste
Nutmeg (optional)
Water (to boil)
2 whole eggs /*sliced tofu, to fried

LET´S COOK!
1. Wash the vegetables well. Peel potatoes and carrots. Cut potatoes into big pieces. Chop onion, carrots, and leek.
2. Defrost frozen spinach. Squeeze out any liquid before using it.
3. Heat the olive oil in the pot. Saute the onion and the leek until transparent.
4. Add carrots and potatoes to the pot. Stir for several minutes with the rest of the ingredients.
5. 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 stove and remove the pot from heat.
6. Add the spinach and the milk. Mix everything with the blender until it is the consistency of a soup. 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).
7. Serve the soup warm.

• LET'S MAKE THE OMELETTE FLOWER!

How to make an omelet flower: omelet cubes (petals), omelet cubes, or circles (flower center).

------------------------------------------------------------------------------------------------------------
MAIN COURSE: TROPICAL PIZZA: DOUGH & TOPPING

YOU WILL NEED:

• DOUGH *vegan

500g wheat flour (plain or all-purpose)
50g olive oil
250ml beer
1 tablespoon of salt
NOTE: Pizza dough can be either homemade or store-bought.

• TOPPING *vegan recipe

3 slices of fresh pineapple or 3 sliced pineapple in light syrup (small can - 227g)
2 tablespoons of tomato sauce (Passata)
200g of sliced cheese /*vegan cheese
200g of sliced ​​cooked ham /*vegan ham
Several generous handfuls of grated cheese (Mozzarella) /*vegan grated cheese
Dried oregano, to taste
Ground black pepper, to taste
Salt, to taste

LET´S COOK! 

• DOUGH 

1. Mix wheat flour and salt together in a large bowl. Mix olive oil and beer in a jar.
2. Gradually add the liquid mixture into the large bowl, mixing well to form a soft dough.
3. Turn the dough out onto a floured work surface and knead for about five minutes, until smooth and elastic.
4. Transfer to a clean bowl, cover with a damp tea towel, and leave to rest for about 2 hours, it is not going to rise a lot but it will be easy to roll.

5. Divide the dough into 2 balls. Roll one out onto a lightly floured work surface until it has the diameter of a medium pizza size.
6. Cover the tart baking pan with baking paper and put the pizza base. Preheat the oven to its highest temperature.

• TOPPING

7. Spread a little tomato sauce over the pizza base and top with sliced ​​cooked ham, sliced cheese, and slices of fresh pineapple. Top it with the grated cheese.
8. Add salt and black pepper, to taste.
9. Bake the pizza in the oven until the base is crisp and golden-brown around the edges and any cheese on the topping has melted. Sprinkle dried oregano when the pizza is almost done. 

10. Remove the pizza. Let cool it for a while.
11. Cut the pizza into triangle pieces and serve it warm.

• IT´S PIZZA TIME!

How to make a clock:  pineapple cubes (numbers) and red pepper (hour hands).

------------------------------------------------------------------------------------------------------------
DESSERT: ROSQUILLAS (SPANISH RING DOUGHNUTS)

YOU WILL NEED: *vegan recipe

2 whole eggs /*soy yogurts (125g - small size container)
6 tablespoons of sunflower oil
6 tablespoons of caster sugar /*8 tablespoons of panela sugar or unrefined cane sugar
250g wheat flour (plain or all-purpose) plus extra for flouring
1 teaspoon of baking powder
1 lemon, zest only
A pinch of salt
1 teaspoon of anise extract (optional)
Sunflower oil, for deep frying
Icing sugar, to sprinkle
NOTE: There are a million different recipes for ring doughnuts in Spain because almost every house has its own granny recipe. This is the recipe of "Chita", my cousin´s grandma's uncle. Everything is eyeball.

LET´S COOK!
1. Sift the white flour and baking powder into a big bowl. Stir in the caster sugar and the lemon zest. Mix it with a wooden spoon.
2. Beat the eggs or soy yogurts. Add the dry ingredients to the bowl. Stir in the sunflower oil, anise extract, and a pinch of salt. Work the ingredients together into a smooth ball.
NOTE: Add more flour as necessary or until the dough is not sticky and slightly springy to the touch.
3. Place into a bowl and leave to rise for 30 minutes, covered with a damp tea towel, until doubled in volume.
4. Turn it out onto a floured work surface. Punch down the dough with your fist, knead lightly then divide into small equal balls.
5. Roll them between your palms to form strips. Cut the strip into small equal pieces and make a ring with each piece. This will make the doughnut shape.
6. Put the doughnuts to one side on a tray.
7. Heat the oil in a deep pan to 170ºC.
8. Place the rings, 2-3 at a time, carefully into the hot oil and cook for 3-4 mins, until golden. Turn them over and cook for a further 2-3 mins, until they are an even golden colour.
9. Lift onto kitchen paper to drain. Toss them in the caster sugar until evenly coated. Shake off any excess. Sprinkle over a little more lemon zest. Place on a rack to cool.
NOTE: Put black chocolate chunks in a saucepan. Warm gently, stirring until all melted. Dip some doughnuts into the chocolate. So, there you have yummy, yummy chocolate doughnuts!

------------------------------------------------------------------------------------------------------------
DRINK: FOREST FRUITS MILKSHAKE

YOU WILL NEED: *vegan recipe

A handful of blueberries
A cup of milk /*soy milk

1 forest berry yogurt (125g - small size) /*soy forest berry yogurt
A scoop of vanilla ice cream /*vegan vanilla ice cream

2 teaspoons of honey /*agave nectar, to taste
NOTE: The recipe is for one glass. Double the amount if you want more than one glass.

LET´S COOK!

1. Wash the blueberries. Put it into the measuring cup of the blender.
2. Add a scoop of vanilla ice cream, milk, honey and yogurt. Mix everything with the blender until foaming. Sweeten the taste by adding honey.

3. Serve it in a glass with a straw. Put some blueberries on the top of the glass. 

NOTE: Put the glasses in the freezer for a while, so the forest milkshake will be cold.

-------------------------------------------------------------------------------------

• SEPTEMBER MENU

• NOVEMBER MENU

• HALLOWEEN MENU

-------------------------------------------------------------------------------------

• CALENDAR: 12 MENUS (PLUS HALLOWEEN + EASTER)

SEPTEMBER MENU | 4 RECIPES

---------------------------------------------------------------------------------------------------------------------

STARTER: BROCCOLI HAM QUICHE

YOU WILL NEED: *vegan recipe
PIE CRUST
1 sheet of shortcrust pastry /* vegan shortcrust pastry
NOTE: The shortcrust pastry could be either store-bought or homemade.
FILLING

3 whole eggs /*1 pack of firm tofu, patted dry
150g cooked ham or smoked bacon, cubes /*fresh sliced mushrooms
200g grated cheese (Emmental / Gruyere) /*Almonds skinned, laminated or vegan cheese
A splash of milk (about 50ml) /*any veggie drink or non-dairy milk
A generous splash of double cream (about 100ml) /*2 tbsp nutritional yeast and 3 tbsp hummus
A bunch of broccoli florets, chopped
Half of chopped onion
Half of chopped leek (white part)
A generous splash of extra virgin olive oil or olive oil (about 50ml), to taste
Grated nutmeg, to taste
Ground white pepper, to taste
A pinch of ground nutmeg, to taste 
Salt, to taste

LET´S COOK!
1. Preheat the oven to 180 º C. Cover the tart baking pan with baking paper.
2. Extend one sheet of shortcrust pastry with a floured rolling pin. Cover the baking pan with the shortcrust pastry.
3. Prick the shortcrust pastry surface arbitrarily with a fork. Bake it for around 15 minutes. Remove the baked tart crust.
4. Wash the vegetables well. Chop the onion, leek, and broccoli florets into cubes.
5. Heat olive oil in a big saucepan. Sauté the chopped onion and leek. Stir for several minutes. Add the chopped broccoli florets and the bacon cubes. Stir it occasionally over low heat for a few minutes.
6. Remove from heat and let it cool. Evenly spread the veggies and bacon cubes in the baked tart crust.
7. Beat the eggs in a bowl. Add milk and double cream. Whisk it well. Add salt, grated nutmeg, and ground white pepper, to taste.
***To prepare vegan filling, put rained tofu with nutritional yeast and hummus into the blender measuring cup. Add salt, grated nutmeg, and ground black pepper, to taste. Mix everything with the blender until it is the consistency of thick liquid. Set aside.
8. Pour the mix into the baked tart crust. Scatter with the grated cheese.
9. Bake it for about 25 - 30 minutes.
NOTE: The quiche is ready when there is no liquid.
10. Remove the tart baking pan. Let it cool for a while.
11. Cut the quiche into pieces and serve it warm.

• HOMEMADE PIE CRUST

SHORTCRUST PASTRY
YOU WILL NEED: *vegan recipe
225g plain flour
100g butter, diced /*vegan butter
2 and 1/2 tablespoons cold water
Pinch of salt

LET´S COOK!
1. Sift the flour into a large bowl, add the butter, and rub it with your fingertips until the mixture resembles fine breadcrumbs.
2. Stir in the salt, then add the cold water and mix to a firm dough.
3. Knead the dough briefly and gently on a floured surface.
4. Wrap in cling film. 

------------------------------------------------------------------------------------------------------------
MAIN COURSE: SAUSAGE SPAGHETTI

YOU WILL NEED: *vegan recipe

2 handful of dried spaghetti /*vegan spaghetti
A package sausages (Frankfurt) / *vegan sausages
A generous splash of tomato sauce (about 100ml), either store-bought or homemade.
Lots of grated cheese (Parmesan) /*vegan cheese
A handful of fresh basil leaves (torn into small pieces), to taste
Dried oregano, to taste (optional)
Ground black pepper, to taste
Salt, to taste
A generous splash of extra virgin olive oil or olive oil (about 50ml), to taste
Water, to boil

LET´S COOK!
1. Chop the sausages into 4 or 5 thick slices each. Stick carefully 4 or 5 dried spaghetti through each piece of sausage.
2. Cook the spaghetti with the stuck sausages in plenty of boiling salted water (for the time stated on the packet). Drain and divide between warmed plates.
3. Add a good ladleful of the tomato sauce over the spaghetti. Scatter a little parmesan, and a handful of small pieces of basil leaves, finishing with a twist of black pepper and dried oregano.
4. The yummy, yummy sewed spaghetti is ready to eat.

------------------------------------------------------------------------------------------------------------
DESSERT: PEACH CUSTARD

YOU WILL NEED: *vegan recipe
5 or 6 peach halves in light syrup  (medium size can - 420g)
4 tablespoons of condensed milk, to taste /* Vegan condensed any veggie drink or non-dairy milk
2 natural yogurts (125g - small size) /*soy yogurts
A handful of black mini chocolate chunks or balls /*vegan chocolate
A pinch of cocoa powder (optional)/*vegan cocoa powder

LET´S COOK! 
1. Open the can. Drain the syrup and pour the peaches into the measuring cup of the blender.
2. Add the natural yogurts and the condensed milk. Mix everything with the blender until custard texture. Rectify the taste by adding condensed milk.
3. Serve it in short glasses. Scatter black mini chocolate chunks and sprinkle cocoa powder on the top of each glass.
4. Put the glasses on a tray. Place it in the fridge for a long. Serve it cold.

------------------------------------------------------------------------------------------------------------
DRINK: GRAPE APPLE JUICE

YOU WILL NEED: *vegan recipe

2 or 3 apples
A handful of grapes
2 teaspoons of honey /*agave nectar, to taste A pinch of cinnamon (optional)
NOTE: The recipe is for one glass. Double the amount if you want more than one glass.

LET´S COOK!
1. Peel the apples. Chop the apples into small pieces. Cut in half the grapes, and carefully take out the seeds. Put the fruit into the blender measuring cup. Add the honey and mix it well with the blender.
2. Strain it, if necessary as sometimes has too much pulp.
3. Serve in a tall glass with straw. Sprinkle cinnamon on the top of the glass (optional).

-------------------------------------------------------------------------------------

• AUGUST MENU

• OCTOBER MENU

-------------------------------------------------------------------------------------

• CALENDAR: 12 MENUS (PLUS HALLOWEEN + EASTER)