Mix and bake in an 8×8-inch mold and cook for 25 minutes at 400°F and then raise to 450°F for 5 minutes so it browns.
Preparation video link: https://www.instagram.com/reel/CTNvlJAHNJt/?utm_medium=copy_link
Recipe by: @cocinoconplantas
ROASTED TOFU WITH TOMATOES & ROUGH BINDWEED FRUIT
OYSTER COCKTAIL WITH BERRY & CITRUS JUICE
DETOX Smoothie (Banana, berries and cinnamon)
WHITE BEAN SALAD WITH SCALLION & CHERRIES
OATMEAL & BLUEBERRY MINI CREPES
VEGAN BLUEBERRY MOUSSE
MUSHROOM AND POMEGRANATE CARPACCIO
Peanut-crusted tofu and rosemary strawberry sauce
COLD SHELLFISH SOUP WITH PHYSALIS
Baked eggplant rondelle with smoked salmon and blue cheese with Carménère and blackberry sauce
