January is generally a dull month after all the Christmas excesses. However a Vegan jaunt across to Cadiz brightened up the last days of the month.
Restaurante Patria located in the heart of the Andalusian countryside is an oasis of calm. Set in the hills above the Cadiz coastline, the chef accepted this veggie challenge. Using Tio Pepe Wines to create an innovative Vegan menu with local produce and seasonal vegetables.
Local Produce in Cadiz
Run by Thomas Donso y Ose Donso, this relaxing little place in Vejer de la Frontera harnesses the richness of local fruits and vegetables. Showcasing the seasonal produce of Cadiz and achieving the best with zero mile food.
Tagarninas
Not only did I discover that Tio Pepe Wines are Vegan Friendly, I also discovered a new vegetable too. I had never heard of Tagarninas before this Vegan Lunch.
The tagarnina is the Spanish name for Golden Thistle. These wild thistles were eaten years ago by families that couldn’t make ends meet, particularly around the 1940s. Found across most of central and Southern Spain´s countryside, this food is now a delicacy. With a short season in late April to June. Only a few producers grow this commercially. Good for omelettes and stews, I tried Paté de Picarninas by Conservas Cantizano. This is a tagarnina spread which was peppy and delicious on a crispbread as an aperitif.
The stalks are the best part of the plant although roots and leaves can also be eaten too. Thistles are known for their powerful medicinal properties. Great to combat water retention, to aid digestion and the liver, these vegetables only have 27 calories in 100 grams so they are great if you are watching your waistline too.
Is Sherry Wine suitable for Vegans?
Traditionally in Sherry Wine production egg white was used in the clarification process. This is makes the wine completely clear and free from sediment. Tio Pepe now use Pea protein in this part of the elaboration. Tío Pepe, Tío Pepe en Rama & Tío Pepe Finos Palmas are all suitable for Vegans, only vegetable protein is used in these wines.
The R&D team continue to investigate in other ranges of wine to increase the use of vegan friendly processes.
Vegan Food Pairing
So what did the chef create for this Vegan Banquet?
The creations were pretty impressive. With diverse use of different vegetables, fruits and herbs the dishes looked very different. Lots of creativity in the presentation too. Each dish was very colourful.
Fennel Artichokes & Sweet Potato
- Baked Fennel with Oloroso, orange, garlic, Rosemary & Spinach
- Artichokes & Thistles with Amontillado, peas and homemade garlic mayo (photo above)
- Onions stuffed with sweet potato, garlic & Tio Pepe teriyaki
Cabbage Cauliflower & Mushrooms
- Spring Onion with potato wafers & apple puree served with Amontillado Viña AB. (photo above)
- Cauliflower and potatoes with Funnel Chanterelle Mushrooms & Truffles paired with Palo Cortado Leonor
- Baked Cabbage with fresh thyme, raisins & almond paired with Oloroso Alfonso
Food Pairing for Vegans
Artichokes and Asparagus are some of the more difficult vegetables to pair with wine, due to their complex flavours. A Palo Cortado is a great choice for these dishes. Vegetarians dont have limitations with their wine choices whereas Vegans have to be careful to select their Vegan Friendly wine such as Tio Pepe.
Of course to end our meal the dessert was a showstopper too:
- Homemade cashew ice cream and almond milk with Pedro Ximenez, chocolate, strawberries & caramel – Served with Oloroso dulce Solera 1847
See more of this Vegan Food Pairing in the video (Spanish language)
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