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INgredients:

The best plant based recipeVegan Ratatouille

1 tablespoon olive oil1 large onion (diced)1 bay leaf4 tablespoons dry red wine1/2 cup tomato juice4 to 5 cloves garlic (crushed)1 tablespoon dried basil1 1/2 teaspoons dried marjoram1 1/2 teaspoonsDash ground rosemary1/2 teaspoon salt1/2 teaspoon black pepper1 zucchini (sliced)1 green bell pepper (chopped)1 red bell pepper (chopped)1 eggplant (cut into small cubes)2 large tomatoes (cut into eighths)5 tablespoons tomato paste

Steps to make A Delicious Dish

Heat the olive oil in a large saucepan over medium heat. Saute the onion until translucent, about 5 to 7 minutes.Add the bay leaf, red wine, and tomato juice. Then stir to combine well.Add the garlic, basil, marjoram, oregano, rosemary, salt, and pepper. Mix until well blended. Cover the saucepan and allow to simmer for 10 minutes over low heat.Add the zucchini and the peppers, stir well, cover, and simmer for another 5 minutes.Add the eggplant, tomatoes, and tomato paste. Stir again to combine everything together well.Cover the pan and continue to simmer until the vegetables are tender, about 8 more minutes, stirring occasionally.Once the veggies are tender and cooked, remove the pan from the heat immediately to make sure the vegetables don't overcook and become soggy. Serve your vegan ratatouille over rice or pasta with French bread.

Laura Ayelen marin Esui-2149Jorgelina fabiAna mamani Esui-2373Karen curilao

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Plant based recipe ILI by jorgelina mamani on Genially

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INgredients: The best plant based recipeVegan Ratatouille 1 tablespoon olive oil1 large onion (diced)1 bay leaf4 tablespoons dry red wine1/2 cup tomato juice4 to 5 cloves garlic (crushed)1 tablespoon dried basil1 1/2 teaspoons dried marjoram1 1/2 teaspoonsDash ground rosemary1/2 teaspoon salt1/2 teaspoon black pepper1 zucchini (sliced)1 green bell pepper (chopped)1 red bell pepper (chopped)1 eggplant (cut into small cubes)2 large tomatoes (cut into eighths)5 tablespoons tomato paste Steps to make A Delicious Dish Heat the olive oil in a large saucepan over medium heat.

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Student: Milagros Hernández
Ingredients:
125 grs textured soy
1 cup oatmeal
1/2 cup soy sauce Spices
2 tablespoons cornstarch
3 tablespoons wheat flour
Steps:
In a bowl put the soy, spices and soy sauce, cover with hot water only until covered and take it  to the processor. On the other hand gather oatmeal, cornstarch and flour.
Gather everything in the same bowl, form the hamburgers and cook

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Student: Agostina Macre Huiscaleo
Steps
1- Peel the pumpkin and cut into slices, (the part that has seeds you can also cut them into slices taking out the seeds will be in the form of a doughnut).
2- Put the eggs in a bowl with a little salt and mix. In another bowl place the breadcrumbs or oatmeal.
3- Then pass the slices by egg and bread (or oatmeal) 2 times, so with all!
4- Finally put them in the oven, in a source with oil, for approximately 20 min until you pinch them and they are soft.
Now, enjoy your meal!!!

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PARTICIPANTS:
Nicolás Centurión ESUI-2020
Ana Mux ESUI-2255
Ximena Soria ESUI-2272

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Student: Matías Almuna

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Students:
Camila Vargas 2296
Johana Coronado 2505
Abigail Zabludovich 2270

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Student: Camila Paillamán
Ingredients
-400gr of cooked lentils
-half an onion
-1 garlic clove
-1 grated carrot
-coriander
-salt and olive oil
-paprika
-5 tablespoons of oatmeal flour
Instructions
In A pan add olive oil and fry THE choped onion and THE garlic clove.
When it`s golden, add THE grated carrot and THE chopped corainder with the amount you want of salt and paprika and mix it. You can help yourself with A food processor. Add THE 5 tablespoons of oatmeal flour and mix it until forming A dough. Finally, divide THE dough in 15 balls and give them THE hamburguer form. You can cook them on THE oven or on THE grill.

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Students:
Violeta Ramos (2519)
Oriana Alfaro (2269)

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Students: María Emilse Farías Juárez (2363) and María Emilia Alvarez (2492)

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Furfaro Daria
Alan Martin
Blas Saavedra
Sebastián Fuentes
Valentina Del Prete
INGREDIENTS

1 ½ tablespoons olive oil

1 large onion, diced

4 garlic cloves, minced

1 teaspoon dried oregano

1 teaspoon dried thyme (or use more oregano)

1 ½ teaspoons kosher salt, plus more to taste

Freshly ground black pepper to taste

1 (5.3-ounce) (150g) tube of tomato paste

1/2 cup (120 mL) dry red wine (optional)

3 cups (720 mL) vegetable broth

1 cup (185g) red lentils, soaked (see step #1)

¼ cup (32g) walnuts (or pecans), crushed finely

1 (14.5-ounce/410g) can of crushed tomatoes or diced tomatoes

12-16 ounces (340-454g) egg-free long, wide pasta (such as tagliatelle, pappardelle, or fettuccine; or tube pasta such as rigatoni or penne rigate; or gnocchi)

1 tablespoon high-quality balsamic vinegar

Flat-leaf Italian parsley or fresh basil, chopped or slivered (optional)

INSTRUCTIONS

Soak the 1 cup of lentils in water for 30 minutes, or up to 60 minutes. Meanwhile, prep all the other ingredients (i.e., chop the onions and garlic, chop the walnuts, etc.)

Heat a 12-inch deep sauté pan or Dutch oven on medium-high heat. Add the olive oil, and once it’s shimmering, add the onions and season with a pinch of salt. Stir occasionally and cook the onions until a light brown fond starts form on the surface of the pan, about 5 minutes. Add a few spoons of water to deglaze the pan, and stir. Continue cooking the onions, adding more water every few minutes and stirring frequently to prevent burning, until the onions are softened and golden brown, 9-10 minutes.

Add the garlic, thyme, oregano, 1 1/2 teaspoons kosher salt, and pepper to taste. Stir frequently and cook for 60-90 seconds.

Stir in the tomato paste and cook for 2-3 minutes to caramelize, stirring very frequently, until it’s darker red in color.

Optional: If using the red wine, pour the wine into the pan and deglaze, scraping up any browned bits. Cook for 1-2 minutes, until the smell of alcohol has burned off and the mixture is jammy.

Pour in the broth to deglaze the pan, stirring any browned bits on the bottom of the pot and stirring the broth into the tomato paste to combine. Add the lentils and walnuts, and stir to incorporate. Heat until the mixture comes to a boil, then reduce the heat to medium-low to maintain a rapid simmer for 20 minutes, stirring occasionally.

Add the crushed or diced tomatoes and simmer for another 15-20 minutes, or until the lentils are tender but still al dente, stirring occasionally to prevent burning and sticking.

If using crushed tomatoes, you may need to add a little water or lower the heat as needed to prevent burning.

I prefer to cook for 20 minutes for a more developed flavor.

Meanwhile, bring a large pot of water to a boil and salt generously. Add the pasta and cook until just al dente. Reserve a ladle or so of pasta water (may not need it). Drain the pasta but do not rinse it.

Taste the bolognese for seasonings, adding more salt and pepper to taste. Finish with the balsamic vinegar (or sugar), and stir to combine.

Add the hot cooked pasta to the bolognese and toss until well coated in the sauce, adding a bit of pasta water as needed to ensure the sauce coats the noodles. Garnish with chopped parsley or basil, if using.

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Student: Kaia Suhr

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Student: Eva Alvarez

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student: Jeremias Nahuel Bravo

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Student: Antonella Lourdes Alarcón

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Student: Ali Canale Erika

Ingredients:
5 round zucchini
2 onions
2 teaspoons salt
1 ¼ cups of flour
2/3 cup oil

Prep time: 35 +/- minutes
Cook: 25 +/- minutes
Total time: 1 +/- hour

Instructions:

The first step it’s steam cook the zucchinis. Once the zucchinis are soft (you can feel it touching them with a fork) you have to cut it in squares (you can choice to do this or not, it’s not really important). When you finish cut the onions and put it in a pan. In the second step you add the zucchinis into the pan with the onions; add salt and the condiments you want. Cook until it’s cooked and without juice.

The third step it’s to put in a bowl the floor and combines it with the oil until they’re well combined and form a dough, then you stretch the mass in a cast and put it in an oven for 7-10 minutes.

And the final step it’s adding the filling on top of the dough, then you put it in the oven for 20 minutes until the filling is firm.

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.Student: Agustin Gonzalez (2300)

.Ingredients:
-Water (900ml)
-Spaghetti (150g)
-1 Green onion
-2 Medium potatoes
-2 Small carrots
-1 Tomato
-1 Garlic clove
-2 Tablespoons chopped coriander
-1 Pinch of salt
-1 Pinch of black pepper

.Steps:
1- Cut THE carrot, potatoes and tomato into small cubes. Then, chop THE onion, garlic and coriander finely.

2- To make THE vegetarian broth, bring THE water to A boil and add THE onion and carrots. Cook for 10 minutes and add THE potato and noodles.

3- In A trying pan, blanch THE garlic and brown with THE tomatoes in A little oil. Season with salt and pepper.

4- When THE tomato is cooked, add it to THE noodle soup. Also, add THE coriander.

5- Mix and cook everything with THE pot covered and over low heat for 5 more minutes.

6- Serve the vegetarian noodle soup and finish THE dish with A little more fresh coriander and grated cheese if desired.

ENJOY!!

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Student: Clara Toledo