todas las recetas | sin gluten |  vegetarina | vegana | carnes y pescado

Couscous with seaweed and vegetables

Ingredients: 5g of Wakame Argenvita 5g Argenvita Lettuce 5g Nori 220g of couscous 75g of clean leek 60g of onion 80g of carrot 90g of zukini 2 cloves garlic 350g vegetable broth Olive oil Sea salt Chopped fresh parsley Elaboration: Peel the vegetables and chop them...

Miso Soup with Wakame Seaweed

Ingredients: 1/2 kg Cooked Milk 1 onion 1 Morrón 1 grated carrot 10 grs. Of seaweed Nori Argenvita Sea salt to taste Ginger powder to taste A little bit of sweet paprika powder smoked Preparation: Sauté vegetables in a frying pan until tender. Mix in a bowl,...

Miso Soup with Wakame Seaweed

Miso soup is the best known and traditional in Japanese cuisine. You can add almost any ingredient, but most often it is combined with tofu and seaweed wakame, although you can also use fish, seafood or even meat. Tofu, tofu, is usually found fresh, and for soup it is...

Wakame and Cucumber Salad

Ingredients 1/2 cucumber (or one whole if small) 2 spoons of wakame Argenvita dehydrated seaweed 1/2 tablespoon of sugar cold water ice Seeds of sesame (sesame) 3 tablespoons rice vinegar 3 tablespoons soy sauce An exotic salad that gives us many nutrients and...

Sugar-free jam with agar-agar

We teach you to prepare a delicious sugar-free plum jam, substituting sugar for stevia, and using agar-agar from Argenvita to give it the honey-like texture that must have a good jam. To make the sugar-free jam and no added pectin have a good texture, we use Argenvita...

Vegan Banana Flan

To eat when you want, for visits and even for a meal with a more elegant touch, this delicious vegan banana flan will delight all your guests, your family and even the one who does not like the flan. This recipe is very quick and easy to make. Ingredients: ½ Liter of...

Tricolor cake with wakame seaweed

Ingredients For the filling: - Chard 1 tied small, - Wakame Argenvita 15 grs., - Onion 2, - Agar - Agar Argenvita or grated cheese 100 grs and an egg, - Olive oil, Salt and Pepper. Intermediate filling: - Ricotta 300 grs., - Egg 1 (optional), - Salt, Pepper and...

Tips for using Agar Agar

As we already know the agar-agar is a powder that is obtained from algae and is used as gelling agent. The first difference we have in the kitchen is that it is a gelatine of vegetable origin with a gelling power ten times superior to that of gelatine, which,...

Tips for using Wakame

- You can consume it alone, simply soaked, or you can take it in the form of broth, boiled in water for a few minutes you will get a very revitalizing soup. - The soups acquire an excellent flavor and texture when they are incorporated with leaves of wakame seaweed,...