Morcilla de verano (Summer veg black pudding)

2 medium eggplants
2 onions
2 - 3 tablespoons pine nuts
1 teaspoon oregano
black pepper
salt and olive oil




Peel the eggplant and cut into small squares. Soak in salted water for 30 minutes.

Then in a pan or clay pot put the oil and fry the well drained eggplant in a medium heat until golden. Put aside when read, and in the same oil fry the chopped onions and let them cook until transparent and soft.

Mortadela vegetal (Vegetable Mortadella)

50 g. raw cashews (or roasted without salt)

10 g. of brewers yeast flakes (2 tablespoons)

1 c / c (teaspoon) of sea salt

200 g. grated cooked beetroot

10 g. dried onion flakes or powder

10 g. garlic powder

50 g. hydrated dried tomato in oil

1 c / s (tablespoon) lemon juice

1/2 c / c of powdered thyme

1/2 c / c dried oregano

1/2 c / c ground cumin
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300 ml. water

10 g. agar or gelatin powder

100 g. of red pepper stuffed olives (or any other stuffed or boneless)