Catalan dishes often have a strong focus on meat or fish. But we also have a lot of dishes and sauces that really elevate vegetables and legumes. I give vegetarians a taste of Catalan cuisine by using legume-based dishes and adding a typical sauce or fresh seasonable vegetable, with just a little twist! 🙂
Baby chickpeas with samfaina is a dish my family and I enjoy a lot when summer arrives. Samfaina is a very typical sauce that is traditionally used to cook with meat or fish, but works very well with chickpeas. We’ll refresh this dish using lemon zest and mint.
We will also cook 2 other market seasonal tapa dishes in this class that will nicely pair with the main dish and a dessert. Typical dishes that I teach in this class include: spinach a la catalana omelette, roasted turnips with allioli, sauté wild asparagus and mushrooms with romesco sauce. Some of the desserts that we prepare include: apple pudding with raisins, gató Mallorquí, menjar blanc (similar to blancmange).
Note to vegans – in this class I might use honey, eggs or ghee. Please let me know if you want to attend the class so I make the adjustments needed.