THE BENEVOLENT KITCHEN   -
The way of the cook        

Utensils: 1 circle (removable) 16 cm in diameter by 8 in height 1 baking base (from a cheese cake mold ) Ingredients: Chestnut jelly...

Terrine inspired by a recipe by Marie Laforêt in her book Noël Vegan @laplage. 100 g smoked tofu 200 ml soy cream 1 large teaspoon of...

( recipe from Angèle's guinguette) For 3/4 persons: 200 g terrine ¾ glass of cashew nuts 1 tablespoon of chestnuts 1 teaspoon of...

per person : 70 g bulgur to cook in 2 volumes of cold water for 10 min then cover for 5 min + 60 g of lentils to be cooked cold with a...