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Black Bean Soup

My favorite soups have always been rubble soups. I don’t know if this even makes any sense in english, but a rubble soup in portuguese is that kind of chunky soup you make with everything you have at home. Anyways, when I was a kid, I remember that I would only eat pureed soups. Even that tiny bit of spinach would ruin my meal. But what kid likes soup anyways? In fact, the only thing I recall enjoying when I was a child was a nice ice cream, a cake, a chocolate, a soda, no real food at all.
Since I really started enjoying food, my favorite soups have always been the rubble ones. Everything in the pot, complete chaos – meat, beans, sausage, cabbage, potato, turnip, pumpkin, everything you could possibly have in your fridge.

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Miso Soup

Miso is a traditional japanese paste obtained through the fermentation of soybeans with salt and koji (some fungus variety). It is also possible to find varieties made from fermented barley or brown rice. In Japan cuisine this paste is used to season meat, fish, prepare sauces, fillings or even soups. Like almost every oriental fermented food, it is quite salty, so you may take it easy on your salt intake when cooking with miso. On the other hand, this paste is super rich in vitamins, minerals, proteins and probiotics. A true spectacle to the gut, I would say.

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Seitan, mushrooms and port wine

I promised I would post more Christmas recipes. I always keep my promises. But I’m portuguese. And of course I’m late as f*ck. Anyways, this blog was never about fancy food. I have always tried to share simple, handy and easy recipes. Tasty but healthy food, that does not demmand much technical knowledge, made out of cheap and easy to find products. That has always been my goal with this project. But every once in a while it’s nice to eat something a bit more complex. Something that says “I’m such a f*ckin good chef!”. I hope I’m still on time to inspire someone to inspire someone else.

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Arakas me Aginares – Peas with Artichokes

Anyways, all my favorite dishes used to have one thing in common – animal protein. Yes, I am not vegan because I used to like fish or meat less than you. And no, I don’t miss it, whatever that means. But even though all the animal products had been cut out of my diet, my fascination with certain products has continued. I still love stews with beans, cabbage and sweet potato, I still like to eat my chickpeas even without any codfish and I still the biggest fan of peas. About the sardines, well, they can keep doing their thing.

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