Fresh, indeed very fresh. Lightweight, indeed very light. But without sacrificing taste. It is the dishes that make up this vegan menu perfect for a summer meal. From appetizers to desserts with a gem: lasagna with carasau bread.

Appetizer: The Gazpacho

In summer, there is nothing better than a fresh appetizer, which does not require cooking. The gazpacho is indeed one cold soup made from raw vegetables typical of Andalusia. To prepare it they serve tomatoes, peppers, onions, a wedge ofgarlic, cucumbers, salt, oil, vinegar it's a sandwich old man softened in water. Blend everything together and serve very cold.

First course: vegan lasagna

A very tasty dish made with a little care: the pasta of classic lasagna should be replaced with carasau bread. Then the procedure is the same, just choose a vegetable filling (carrots are recommended for their sweetness among others) and leave the bechamel veg (made with flour and vegetable milk) a little more liquid to 'wet' the carasau bread.

Second course: Grilled Tempeh with green beans

For this second dish, instead of the tofu provided by the recipe, we use the tempeh cut into thin slices, marinated in soy sauce and then passed on the grill. Tempeh can be accompanied by your favorite vegetable: we suggest i boiled green beans but still crunchy. A drizzle of oil and salt and the dish is ready.

Dessert: Tofu mousse with chocolate or fruit

For a super greasy dessert, just melt the chocolate with a little soya milk is sugar and add it to the pureed tofu. The mixture thus obtained must be placed in molds and then in the refrigerator. If you prefer a fruity mousse, choose a seasonal fruit like peaches, cook them for about ten minutes with a little lemon, blend them and add a touch of soy cream. Once everything is ready, just divide it into small glasses and then put them in the fridge for at least an hour before serving.

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