Welcome to your home!

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Sarah Cannon
6 years ago
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3 VEGETARIAN CUISINE SINCE 1979 APRIL MENU WE LOVE YOU VEGGIE MUCH Welcome to your home! Hello Spring! The season of change and renewal is here, trees are blossoming, days are getting longer, temperatures are becoming more pleasant... The first greenery reminds me of my childhood picking broad beans with my grandmother. I remember how the change of season felt as if it were yesterday: the smell of fresh wild mint, seeing the first violets as they begin to bloom, the explosion of colour and smell... Living alongside nature from a young age made me realize that, like trees and plants, we cannot break the connection we have with our roots and that it is essential to go back and reconnect with yourself and your surroundings. I have some news that I m especially excited to be able to share with you this month: the launch of my new book Recetas y principios de la cocina vegetariana (Recipes and Principles of Vegetarian Cookery). In it, I present more than one hundred recipes, techniques and tips that will help you get the most out of eating better. The book includes a wide variety of recipes among which you can find appetisers, soups, salads, pasta dishes, rice dishes, desserts and other recipes, such as gluten-free bread, yoghurt, plant-based drinks, sauces or broths. The recipes are organized by season, making it easier for you to cook with seasonal produce, which is the foundation of my cuisine. I hope to bring the world of healthy and tasty cuisine to everyone, and have fun cooking it together! Look out for more information on our social networks! I also invite you to try out our monthly tips and our Daily Specials in which broad beans and peas are the key ingredients, since it is very important to use seasonal produce. Do you know about the many properties they hold? Peas are an excellent source of nutrients. They are made up of almost 80% water and are particularly rich in fibre, helping to reduce cholesterol and blood sugar levels. Broad Beans are rich in iron and folic acid, which is important for the metabolism and making sure that we have enough energy. As well as eating them lightly steamed or boiled, we can add them to soups, purées, rice dishes, omelettes, pasta dishes, salads and scrambles. Simply give free reign to your imagination or, from now on, consult my book! We love you veggie much, Teresa Carles

5 Suggestions of the month SPECIAL SALAD Ask for our special salad of the week and for its characteristics ( ). INDIVIDUAL 10,50 TO SHARE RAGÚ TERESIANO Whole grain penne, eggplant and peppers ragú, cappers and basil. 12,00 EL PARADÍS A LA TERRA Eggplant small cakes, young garlic, green peas velouté. SPECIAL PLANT-BASED CAKE Ask for our vegan cake of the week and for its characteristics ( ). 5,50 EL GUARDIÁN ENTRE EL CENTENO Housemade pizza of rye dough with spinach, dried tomatoes and vegan mascarpone. VEGAN GF GLUTEN FREE DF DRIED FRUITS RAW TS TO SHARE 10% VAT included

6 italian salad

7 Salads INDIVIDUAL or TO SHARE GOAT CHEESE Oakleaf lettuce, carrots, beetroot, walnuts, cherry tomatoes and grated goat cheese with a honey vinaigrette. INDIVIDUAL 10,50 TO SHARE TC S KALE SALAD Organic kale, cherry tomatoes, avocado, mixed sprouts, nori seaweed, mango, radishes and a special Teresa s lime dressing (olive oil, lime, agave, garlic and onion powder, cayenne and chipotle). R INDIVIDUAL 10,50 TO SHARE SPINACH & BRIE Spinach, croutons, pumpkin seeds, house-made quince and warm brie with a fig vinaigrette. TERESA GOES TO TOKYO Wakame gum, canons, asazuke macerated cucumber, daikon, cherry tomatoes, golden sesame macerated tofu and a sauce made of rice vinegar, mirin and soya. ITALIAN Rocket, leafy greens, avocado, dried tomatoes, palm hearts, parmesan, pinions and a basil pesto sauce. INDIVIDUAL 10,50 TO SHARE INDIVIDUAL 10,50 TO SHARE INDIVIDUAL 10,50 TO SHARE PUMPKIN AND CRISPY TEMPEH Escarole, spinach, purple cabbage, radish, cherry tomatoes, pumpkin, crispy tempeh, pumpkin seeds with a soya yogurt, mustard, agave syrup and cinnamon sauce. ENDIVES & PLANT-BASED ROQUEFORT Endives, mixed leafy greens, toasted pine nuts and walnuts, roasted apple and a house-made and plant-based roquefort sauce and dices. INDIVIDUAL 10,50 TO SHARE INDIVIDUAL 10,50 TO SHARE VEGAN GF GLUTEN FREE DF DRIED FRUITS RAW TS TO SHARE 10% VAT included

9 Design your salad! Create your favorite salad in two simple steps: 1. CHOOSE YOUR SIZE You can choose between the individual or to share size. 2. INDIVIDUAL 5 ingredients + sauce 8,50 It s all about the INGREDIENTS Choose from 5 to 10 ingredients and add the sauce you like the most! 10 ingredients + sauce TO SHARE 5 ingredients + sauce 10 ingredients + sauce 10,50 10,50 Request your ingredients sheet to your waiter to design your own salad! Bread service A PORTION OF ARTISANAL BROWN BREAD 1,00 WHOLE GRAIN BREAD FLUTE WITH TOMATO 2,50 BASQUET OF ASSORTED ARTISANAL BREADS 3,00 PORTION OF BREAD SUITABLE FOR CELIACS 2,00 VEGAN GF GLUTEN FREE DF DRIED FRUITS RAW TS TO SHARE 10% VAT included

10 pickled plant-based tuna

11 Teresa s veggie tapas HOUSE-MADE CROQUETTES Funghi. Artichokes. Cheeses. Pumpkin. Mycoprotein Curry. Spinach Vegan. UNIT 1,75 X6 10,50 PICKLED PLANT-BASED TUNA Textured soy, kombu seaweed, olive oil, white wine, apple vinegar, mediterranean spices, pan con tomate (toasted bread with tomato). 7,95 PLANT-BASED BOMBA DE LA BARCELONETA Potatoes, boletus edulis, mushrooms, soya, chickpea flour, allioli and brava sauce. UNIT 2,95 LOTUS FLOWER CHIPS Lotus flowers, olive oil and salt. 3,50 PIQUILLOS WITH TUNA & EGGPLANT BRANDADE Piquillo peppers, smoked eggplant, plant-based tuna brandade with peppers sauce. 4,95 RAS EL HANUT OLIVES Mixed green olives marinated with olive oil, garlic, thyme, rosemary and Ras el Hanut. 3,75 VEGAN GF GLUTEN FREE DF DRIED FRUITS RAW TS TO SHARE 10% VAT included

12 corazón partío

13 Starters TERESA S MEZZE PLATTER Truffled Russian salad, crunchy artichokes, mini veggies crudités, sweet potato chips, toasted artisanal brown bread, whole grain wheat and sesame sticks, house-made vegan foie (tofu, beets, red onion), Caesar Kalamata sauce. ANTI PASTO Chickpeas hummus with artisanal arabic bread. Eggplant hummus with mycoprotein nuggets. Sweet potato hummus with Teresa s red crackers. VEGETABLE TEMPURA Individually breaded seasonal veggies with romesco sauce (typical catalan sauce: tomatoes, red pepper, herbs and nuts). 8,50 TOWER OF VEGGIES Tower of courgettes, eggplant, sweet peppers, caramel coated onion, pesto tomato dice with goat cheese. HEALTHY NACHOS House-made non-fried corn and spelt nachos, adzuki beans stew, guacamole, fresh tomato dices, pimientos del padrón and vegan sour cream. LA COCA DE RECAPTE Typical flatbread from Lleida with roasted peppers and eggplant, mycoprotein sausages and vegan black sausage. 8,50 10,75 9,00 CORAZÓN PARTÍO Artichoke hearts with caramelized onion, boletus edulis, quail comet eggs and truffled oil. VEGAN GF GLUTEN FREE DF DRIED FRUITS RAW TS TO SHARE 10% VAT included

14 olla aranesa

15 Soups OLLA ARANESA Typical Escudella from la Val d Aran made with white beans, potatoes, noodles, vegetables (leek, cabbage, celery, onion), with its vegan meatball and its botifarra negra. 7,95 SOUP or CREAMY SOUP OF THE DAY Don t be shy and please ask for the available soup or the creamy soup of the day! 5,95 VEGAN GF GLUTEN FREE DF DRIED FRUITS RAW TS TO SHARE 10% VAT included

16 red devil raviolo

17 Artisanal pasta CANNELLONI XXL XXL Cannelloni with oyster mushrooms, mushrooms, boletus edulis and shiitake with trouffled bechamel. PAPPARDELLISSIMI Red pesto pappardelle with wok cooked vegetables (olive oil, dried tomatoes, pine nuts and parmesan cheese). RED DEVIL RAVIOLO Bicolored Raviolo (white-standard & red-beet) filled with eggplants, dried tomatoes and goat cheese, over small ovened eggplant towers with a soft leek sauce and beets. 11,50 12,00 LASANYUKI House-made lasagna with whole grain flour and 5 steps of real pleasure: spinach & pinions, boletus edulis, masala-chai style cooked pumpkin, cashew roller cheese, and a sauce made of both fresh & dried tomatoes. THE AUTHENTIC CARBONARA House-made rice and corn pasta, egg yolk, plant-based smoked young coconut bacon, mushrooms, black pepper, salt and grated pecorino cheese. 13,50 13,50 PEAR & GORGONZOLA CUORES House-made pasta cuores filled with pears and gorgonzola cheese, caramelized pear and nuts. 11,50 We make the artisanal pasta with our very own recipe! ROSSEJAT DE FIDEUS Fideuá a la marinera with seaweeds, mushrooms, Theresa Cocosepia and soya allioli. Served in a paella and finished roasted in the oven. 13,00 VEGAN GF GLUTEN FREE DF DRIED FRUITS RAW TS TO SHARE 10% VAT included

18 eggplant tarte tatin

19 Teresa s specialities BLACK RICE Black rice with funghi, seaweed, artichokes and soya allioli. 13,50 SEITAN BURGER House-made seitan burger and french fries with tomato, cucumber, cheddar and a side of bio ketchup. VERDE QUE TE QUIERO VERDE RISOTTO Oats risotto with spinach, green asparagus, zucchini, roquefort cheese, grated lemon rind and caramelized nuts. MINI BURGUERS Assortment of mini burgers of seitan, soy and beetroot with house-made french fries and a side of bio ketchup. SEA & MOUNTAIN Sea & Mountain of quorn and boletus edulis meatballs with young coconut rabas, hiziki seaweed and a surprising dark veggie sauce with a touch of ratafía. 13,50 PORTOBELLO FREAK & DO Portobello mushrooms sautéed with mushrooms, snow peas, green peas, house-made vegan fricandó sauce, panadera potatoes. 13,50 EGGPLANT MILLEFEUILLE Eggplant millefeuille with mushrooms, tomato sauce and cheese. CRUNCHY CRÊPE FILLED WITH ARTICHOKES House-made buckwheat crêpe, artichokes, shiitake, brie and a turmeric sauce. 13,00 EGGPLANT TARTE TATIN Eggplant tarte tatin with figs and warm goat cheese. VEGAN GF GLUTEN FREE DF DRIED FRUITS RAW TS TO SHARE 10% VAT included

20 baby burgers

21 For the little ones SPAGHETTI KIDS House-made rice and corn spaghetti, veggie meatballs, house-made tomato sauce and parmesan cheese. 9,95 NUGGETS & CO Mycoprotein nuggets, Russian salad, sweet potato chips. 9,95 BABY BURGERS 2 mini burgers, cheddar cheese, mixed salad, fries and ecological ketchup. 9,95 VEGAN GF GLUTEN FREE DF DRIED FRUITS RAW TS TO SHARE 10% VAT included

22 vegan millefeuille

23 Desserts VEGAN SELVA NEGRA Whole grain flour, cocoa powder, brown sugar, coconut cream with chocolate pearls and cherry marmalade. 5,50 VEGAN SNOWFLAKE CAKE House-made vegan cake with caramelized Lleida pears, macadamia nuts & vegan white chocolate fudge. 5,50 APPLE CRUMBLE Oats crumble with baked apple made from Lleida and Madagascar vanilla ice-cream. 5,50 CATALONIAN CHEESECAKE Biscuits base with catalan cottage cheese, honey and caramelized walnuts. 5,50 LO GITANO VEGANO House-made buckwheat sponge cake, cashews, agave syrup, plant-based hot chocolate sauce. 5,50 COULANT Chocolate cake (solid outside, hot inside) with Madagascar vanilla ice cream. 5,50 GUILT-FREE CHOCO CAKE Vegan chocolate cake with rice flour, chocolate, hazelnuts and tofu-chocolate mousse. 4,95 VEGAN MILLEFEUILLE Spelt flour and pine nuts millefeuille with crema catalana, strawberries and other berries. 5,50 LA COPA CHIA Chia cup, fresh almond milk, coconut milk, fresh vanilla aroma and seasonal fresh fruit small dice. 4,95 VEGAN GF GLUTEN FREE DF DRIED FRUITS RAW TS TO SHARE 10% VAT included

24 ENGLISH

25 cold-pressed juices raw plant-based roadded sugar no pasteurized no hpp * except virus killer 400ml. green love apple + spinach + cucumber + celery + ginger + lemon EAT IN & TAKE AWAY: 5.95 contains celery anti-inflammatory

26 green slim fit apple + spinach + fennel + celery + ginger + arugula + lemon + parsley green medicine pear + grape + cucumber + spinach + kale + lemon + parsley + dandelion contains celery digestive cleanser

27 ß caroteno carrot + apple + sweet potato + lemon + flax + maca forever young carrot + orange + pineapple + grape + turmeric + lime + lucuma radiant skin antiaging

28 my sweet horny pineapple + melon + coconut water + aloe + maca virus killer pear + purified water + ginger + lemon + raw honey + echinacea + thyme + maría luisa + rock tea (jasonia glutinosa) bracing antiviral

29 the vegan vampire pear + beetroot + carrot + pinapple + orange + lemon + ginger detox carrot + cucumber + beetroot + romaine lettuce + celery + spinach + kale + nettle antiaging contains celery detoxifying

30 Seasonal juice! cold-pressed purées raw plant-based no added sugar no pasteurized no hpp 400ml. ask our staff for the seasonal juice and let yourself be surprised by its taste EAT IN & TAKE AWAY: 5.95

31 antiox orange + kiwi + strawberry + lemon berlín orange + mango + strawberry + blueberry + beetroot + activated charcoal antioxidant rejuvenating

32 plant-based mylks lactose free *plant-based raw no pasteurized no hpp *except party recovery - turmeric chai 300ml. coco masalachai EAT IN & TAKE AWAY: 4.95 purified water + almonds + coconut sugar + young coconut meat + cinnamon + cardamom + black pepper + aniseed + ginger + Himalayan salt + vanilla + clove contains almonds restorative

33 miss avena avellana merengada purified water + oat + hazelnuts + agave + lemon peel + cinnamon contains nuts contains gluten regulates intestinal transit cashew choco shake purified water + cashews + agave + raw cocoa + coconut sugar + vanilla contains cashews strengthens the immune system

34 party recovery purified water + hempseeds + strawberry + young coconut water + honey + beetroot + B-vitamins restorative turmeric chai purified water + almonds + honey + turmeric + young coconut meat + ginger + cinnamon + vanilla + cardamom + pepper + anise + Himalayan salt + clove contains almonds energy shot

35 activated h2o plant-based no pasteurized no hpp 400ml. digestive elixir EAT IN & TAKE AWAY: 5.95 purified water + blueberries + lime + maple syrup + activated charcoal digestive

36 energy boost purified water + cucumber + honey + lemon + orange blossom water + bee pollen purified h2o osmosis purified and alkalized low mineral water energy shot

Welcome to your home!

ENGLISH VEGETARIAN CUISINE SINCE 1979 THE MENU WE LOVE YOU VEGGIE MUCH Welcome to your home! Let me present you the new Teresa Carles menu. A renewed proposal inspired by the recipes of my latest book