WEEK 4 — 5 EASY VEGAN RECIPES WITH EVOO (Extra Virgin Olive Oil) 

Nutritious and flavorful vegan dishes, enhanced with the intensity and body of EVOO.

INTRODUCTION

We close January with delicious and simple vegan proposals. The EVOO (Extra Virgin Olive Oil), by maintaining small particles of the olive, provides an aromatic intensity, a vibrant green color and a superior body that turns simple dishes into intense gastronomic experiences.

Recipe 1 — Red Lentil and Carrot Cream with EVOO (Extra Virgin Olive Oil)

Brief description: A comforting, quick cream full of vegetable proteins. The EVOO provides an intense and herbaceous finish.

Servings: 4
Time: 25 min
Difficulty: easy

Ingredients

• 200g red lentils
• 3 carrots
• 1 onion
• 800ml vegetable broth
• 4 tablespoons EVOO (extra virgin olive oil)
• salt and cumin

Preparation (step by step)

1. Sauté: Sauté the chopped onion in 2 tablespoons of EVOO (Extra Virgin Olive Oil). Add the sliced ​​carrots and sauté.
2. Cook: Add the red lentils (washed) and the broth. Simmer for 15-20 minutes until tender.
3. Crush: Grind until you obtain a smooth texture. Add the rest of the EVOO (Extra Virgin Olive Oil) to give body and shine when serving.
4. Serve: Adjust salt and cumin.

Recipe 2 — Vegan Whole Grain Pasta Salad with EVOO (Extra Virgin Olive Oil)

Brief description: A satisfying and fresh dish. The EVOO adheres to the pasta, intensifying its flavor.

Servings: 2
Time: 15 min
Difficulty: easy

Ingredients

• 150g whole wheat pasta
• Dried tomatoes in oil
• Black olives, arugula
• 4 tablespoons EVOO (extra virgin olive oil)

Preparation (step by step)

1. Pasta: Cook the pasta al dente. Cool under the tap and drain well.
2. Mix: In a large bowl, mix the pasta with the chopped sundried tomatoes, olives and arugula.
3. Dress: Generously pour the EVOO (Extra Virgin Olive Oil).
4. Serve: Mix well and serve at room temperature.

Recipe 3 — Roasted Beet Hummus with EVOO (Extra Virgin Olive Oil)

Short Description: A vibrant and healthy dip. The EVOO provides the final touch of intensity that balances the sweetness of the beet.

Servings: 4
Time: 10 min (+ roasted beet)
Difficulty: easy

Ingredients

• 1 jar of cooked chickpeas
• 1 cooked or roasted beet
• 1 clove of garlic, lemon juice
• 4 tablespoons EVOO (extra virgin olive oil)

Preparation (step by step)

1. Blend: Add chickpeas, beetroot, garlic, lemon juice and 2 tablespoons of EVOO (Extra Virgin Olive Oil) in a blender.
2. Texture: Beat until you obtain a smooth cream. Add water if necessary to adjust the texture.
3. Serve: Serve in a bowl and finish with a generous thread of EVOO (Extra Virgin Olive Oil) on top.

Recipe 4 — Quick Vegetable Curry with EVOO (Extra Virgin Olive Oil)

Brief description: Exotic and nutritious. The EVOO merges with the spices creating a complex aromatic base.

Servings: 2
Time: 20 min
Difficulty: easy

Ingredients

• Vegetables to taste (zucchini, pepper, onion)
• 400ml coconut milk
• Curry powder, ginger
• 3 tablespoons EVOO (extra virgin olive oil)

Preparation (step by step)

1. Base: Sauté the vegetables with the EVOO (Extra Virgin Olive Oil). Add the curry and grated ginger.
2. Cook: Add the coconut milk and simmer for 10 minutes until the vegetables are tender.
3. Serve: Serve with basmati rice.

Recipe 5 — Avocado and Tomato Toasts with EVOO (Extra Virgin Olive Oil)

Short description: The ultimate breakfast or light dinner. The EVOO enhances the creaminess of the avocado.

Servings: 1
Time: 5 min
Difficulty: easy

Ingredients

• 1 or 2 slices of sourdough bread
• 1 ripe avocado
• cherry tomatoes
• EVOO (Extra Virgin Olive Oil)

Preparation (step by step)

1. Toast: Toast the bread until crispy.
2. Assemble: Mash the avocado over the bread. Add chopped cherry tomatoes.
3. Finish: Water generously with the EVOO (Extra Virgin Olive Oil) on top.
4. Serve: Add flakes of salt and pepper.

CONCLUSION AND FINAL NOTES

This vegan week proves that simplicity with quality ingredients is key. EVOO (Extra Virgin Olive Oil) is perfect for cooking vegetables and dressing raw, maintaining all its antioxidant properties.