![Mi publicación.jpeg](https://files.peakd.com/file/peakd-hive/ela.muds/23wMh6xz5NHbFb8pQWyfQr6Tz8BFm5uKg4T3LM7KM4wyaq2etFY7kLCP7ymtRLEyE1TcJ.jpeg) --- --- ***HIve there, hola a todos!!!*** This recipe that I am sharing with you today, I have had it ready for a while now, but I couldn't find the right moment to dedicate the time that I feel this post deserves. First of all, I would like to make a clarification, since it is usually a controversial topic why vegetarians look for meaty textures and flavors if we stop eating it.... In my case, it is simpler than you might imagine... and the thing is that... I have already said it on another occasion, but it is worth clarifying that I did not stop eating meat because I did not like it. In fact I used to love meat. In countries like Argentina and Uruguay meat occupies the main place in almost all diets, even with its high prices nowadays. There is hardly a house where at least once a week the reason that brings families and friends together is a great asado. Almost any celebration is done with an asado. Any foreign tourist comes in search of tasting the best meat. So, naturally I grew up eating a lot of meat, and I loved it. The reason why I stopped consuming it goes much further... Since I became aware that all animals are sentient beings I could no longer ignore the hell they go through because of what I feel is a simple whim. A whim obviously sown for generations that make us firmly believe that eating meat is a necessity. A whim that makes us selfish and speciesist, believing that animals exist for the sole purpose of giving us a treat, because who could deny it, meat tastes exquisite. But... is this reason enough to decide on the life of another being? To destine them to be born and live in cages, in deplorable conditions, under unlimited stress, to be tortured and mutilated until death. Who could deserve such a thing? I wouldn't wish it on the devil himself. Animals are sociable, sensitive beings, capable of feeling love, sadness, pain. Yes, a cow, a pig or a dog are capable of feeling. What makes the former deserve such a miserable fate? According to me, only the ego of the human being. Imagine that suddenly a part of society thinks it is superior and believes it has the right to decide on the lives of a certain sector. That it feels the right to confine us, assassinate us and use us as it pleases until we are no longer useful... then discard us... kill us in the most cruel way... In fact... doesn't all this sound to you like something that already happened in history? From this analogy that one day presented itself to me as a revelation I could no longer consume meat. I mean, the main reason why I do not eat meat is out of respect for the life of all species and after that, the more you start to internalize you realize the great negative impact that the meat industry has on our planet and last but not least, I discovered that it is much healthier to eat a vegetarian diet. With all this I am not saying that all vegans and vegetarians are still interested in finding the texture and taste closer to meat but without cruelty. Many people are beginning to see this texture as distasteful. And I feel that both positions are equally respectable, even if you decide to continue eating meat. This is up to each one and no position makes some superior to others. It is a personal decision. Obviously I am one of the group of people who are interested in continuing to find the texture and proximity to the meaty taste in plant-based foods. So it was that I stumbled upon a workshop where they taught me this spectacular recipe that I share with you today. I hope you enjoy it as much as I do!

Español

Esta receta que hoy les comparto, la tengo hace ya un tiempo lista, pero no encontraba el momento adecuado para dedicarle el tiempo que siento que se merece este post.

Primero que nada, me gustaría hacer una aclaración, dado que suele ser un tema polémico el por qué los vegetarianos buscamos texturas y sabores cárnicos si dejamos de consumirla…
En mi caso, es más sencilla de lo que podrían imaginarse… y es que… ya lo he dicho en alguna otra oportunidad, pero vale aclarar que no dejé de comer carne porque no me gustara. De hecho me solía encantar la carne. En países como Argentina y Uruguay la carne ocupa el lugar principal en casi todas las dietas, incluso con sus elevados precios hoy en día. Casi no existe una casa donde como mínimo una vez a la semana la razón que reúne a familias y amigos sea un gran asado. Casi cualquier festejo se hace con un asado. Cualquier turista extranjero viene en busca de probar la mejor carne. Así que, naturalmente me crié comiendo bastante carne, y me encantaba. La razón por la que dejé de consumirla va mucho más allá… A partir de que me hice consciente de que todos los animales son seres sintientes no pude volver a ignorar el infierno por el que pasan por lo que siento que es un simple capricho. Un capricho obviamente sembrado desde hace generaciones que nos hacen creer firmemente que comer carne es una necesidad. Un capricho que nos vuelve egoístas y especistas, creer que los animales existen con el único fin de darnos un gusto, porque quien podría negarlo, la carne sabe exquisita. Pero… es esta razón suficiente para decidir sobre la vida de otro ser? Destinarlos a que nazcan y vivan enjaulados, en condiciones deplorables, bajo un estrés sin límites, a ser torturados y mutilados hasta la muerte. Quién podría merecer algo así? Yo no se lo deseo ni al mismísimo diablo.

Los animales son seres sociables, sensibles, capaces de sentir amor, tristeza, dolor. Sí, una vaca, un cerdo como un perro son capaces de sentir. Qué les hace a los primeros merecer un destino tan miserable? Según yo, solamente el ego del ser humano. Imagínate que de repente una parte de la sociedad se crea superior y crea tener el derecho de decidir sobre las vidas de determinado sector. Que sienta el derecho de confinarnos, asinarnos y usarnos a su gusto hasta que no seamos más útiles… entonces descartarnos… matarnos de la forma más cruel… De hecho… no te suena todo esto a algo que ya ocurrió en la historia?

A partir de esta analogía que un día se me presentó como una revelación no pude volver a consumir carne. Es decir, la principal razón por la que no como carne es por respeto a la vida de todas las especies y luego de eso, cuando más empiezas a interiorizarte te das cuenta del gran impacto negativo que tiene sobre nuestro planeta la industria cárnica y por último, y no menos importante, descubrí que es mucho más saludable consumir una dieta vegetariana.

Con todo esto tampoco estoy diciendo que a todos los veganos y vegetarianos les interese seguir encontrando la textura y sabor más aproximados a la carne pero sin crueldad. Muchas personas empiezan a ver esta textura como algo desagradable. Y siento que tanto una postura como la otra son igualmente respetables, igualmente si decides seguir comiendo carne. Ésto está en cada uno y ninguna postura hace a unos superiores a otros. Es una decisión personal.

Obviamente yo soy del grupo de las personas que sí les interesa seguir encontrando la textura y la proximidad del sabor cárnico en alimentos basados en plantas. Así fue que me topé con un taller en donde me enseñaron esta espectacular receta que hoy les comparto.

Espero que la disfruten tanto como yo!

--- #### WHAT WILL YOU NEED? // QUE VAS A NECESITAR?

|ENG|ESP| |---|---| |- 200 gr of pure gluten.
- 300 gr of water.
- 1 tablespoon of sourdough.
- Seasonings. I used garlic powder, onion powder, salt, smoked paprika, vegan meat flavor seasoning.|- 200 gr de gluten puro.
- 300 gr de agua.
- 1 cda de masa madre.
-Condimentos. Yo usé ajo en polvo, cebolla en polvo, sal, pimentón ahumado, condimento sabor a carne vegano.| --- #### AND NOW WHAT? // Y AHORA QUE? In a bowl first integrate the gluten with the seasonings. Then add the water and mix until there is no dry gluten left. Let stand for 1 or 2 hours.

Español

En un recipiente integra primero el gluten con los condimentos. Luego agrégale el agua e integra hasta que no quede nada de gluten seco.
Deja reposar por 1 o 2 horas.

![1.jpeg](https://files.peakd.com/file/peakd-hive/ela.muds/23xejtaNn8TZkeXyQTXqT1rsSuqBP8JKrKvGCfQA1HhqHAcJsJCxqDG4piXd57qwNDKHU.jpeg) ---
After this time you will see that the gluten has already formed a network and became an elastic dough. Keep the sourdough on hand. It does not need to be active. [LEARN HOW TO MAKE YOUR OWN SOURDOUGH.](https://peakd.com/hive-120586/@ela.muds/masa-madre-la-conocias-sourdough-do-you-know-it-spen)

Español

Pasado el tiempo verás que el gluten ya ha formado una red y se convirtió en una masa elástica. Ten la masa madre a mano. No es necesario que esté activa.
APRENDE A HACER TU PROPIA MASA MADRE.▶️ https://peakd.com/hive-120586/@ela.muds/masa-madre-la-conocias-sourdough-do-you-know-it-spen

![1 BIS.jpeg](https://files.peakd.com/file/peakd-hive/ela.muds/23tbrkg5THaRCiaWWSaneCr2uBBVMLv9qsnJDakcUjboP8BmMgL17UYhSJqkz1Gj6RwCK.jpeg) ---
Pour the tablespoon of sourdough, make it generous, and integrate until it penetrates the entire dough. Cover with plastic wrap and leave at room temperature overnight. 8 to 10 hours. During this time the sourdough will do its work of fermentation in our seitan.

Español

Vierte la cucharada de masa madre, que sea generosa, e integra hasta que penetre en toda la masa. Tapa con un film y deja a temperatura ambiente durante toda la noche. 8 a 10 horas. En este tiempo la masa madre hará su trabajo de fermentación en nuestro seitán.

![2.jpeg](https://files.peakd.com/file/peakd-hive/ela.muds/23wWxy1S34qbsPtGykzgGqYVZ7QaKWhsiCcY5KtqNV4J5FuQmUPfZUXbD2n4eZwwCcQaM.jpeg) ---
After this time you will obtain an airy, soft and light dough. Stretch it a little with your hands and pour vegetable oil on the upper side, ideally neutral coconut oil (I didn't have any so I used sunflower oil and it works just the same), this is to generate layers. You see, now fold your dough and pour oil again on the top most side and fold again. As many times as you want or the size of the dough is enough.

Español

Pasado el tiempo obtenerás una masa aireada, blanda y liviana. Estírala un poco con las manos y vierte aceite vegetal en la cara superior, idealmente aceite de coco neutro (yo no tenía así que usé de girasol e igual funciona), esto es para generará capas. Verás, ahora pliega tu masa y vuelve a verter aceite en la cara más superior y pliega nuevamente. Tantas veces como quieras o te alcance el tamaño de la masa.

![3.jpeg](https://files.peakd.com/file/peakd-hive/ela.muds/23tSWEzpfyrqTYPwwKoMwsYVZze3vJusqqR3RZ3x4QivCVGKyXwbgobnyQKN16JzNyQej.jpeg) ---
Then you will need to place the dough on a surface where you can put weight on top of it. I used two roasting pans and a bronze ashtray to give it weight. Let it act for about an hour. When you lift the weight the dough will have yielded by itself. If you have ever prepared seitan you will know that stretching it with a rolling pin is not so easy. This simple step will save you a lot of work. I cut the dough into two pieces and placed each one on a floor of the steamer. There should be plenty of room because the dough will grow, you'll see! Set the timer on the steamer to 40 minutes.

Español

Luego deberás colocar la masa en una superficie donde puedas colocarle peso encima. Yo utilicé dos asaderas y un cenicero de bronce para darle peso. Déjalo actuar por una hora más o menos.
Cuando levantes el peso la masa habrá cedido sola. Si alguna vez preparaste seitán sabrás que estirarlo con un palo de amasar no es tan sencillo. Con este sencillo paso te ahorrarás mucho trabajo.
Yo corté la masa en dos piezas y coloqué cada una en un piso de la vaporera. Debe quedar bastante espacio porque la masa crecerá, ya verás!
Coloca el timer de la vaporara en 40 minutos.

![4.jpeg](https://files.peakd.com/file/peakd-hive/ela.muds/23w2mG4ApEwtX9CJuyekn3MHFcRrdhj69NAhXcYDmFfEg7AX6ukePyZRH5XhGphG7TL6T.jpeg) ![5.jpeg](https://files.peakd.com/file/peakd-hive/ela.muds/23u695xsudMDHFhyms4momRnmpjQncb5YEf3dZYjpr4hyFs2RVf1BBn4Wx5BWNMAa76Fz.jpeg) ---
Here you can clearly see how the dough inflates. That's thanks to all the air from the fermentation. Once the steamer is turned off or after 40 minutes we must leave it covered until the seitan flattens again.

Español

Aquí mira claramente como se infla la masa. Eso es gracias a todo el aire que aportó la fermentación. Una vez que la vaporara se apaga o pasan los 40 minutos debemos dejarla tapada hasta que el seitán se vuelva a achatar.

![6.jpeg](https://files.peakd.com/file/peakd-hive/ela.muds/23wCBnQJhPueoy1NQtarbJwQZ3uxKS8t46dnL8BjGEk9VAp4Mjs9N4gAzeyPKMV6PeydL.jpeg) ---
*SO FAR OUR FERMENTED VEGETABLE MEAT IS READY! But of course, it is necessary to flavor it. Here you can use your imagination, but here are my ideas to inspire you. I tried two marinade options:* On the one hand I prepared a marinade with lemon juice, mustard, honey, ginger, rosemary and olive oil. To get closer to the flavors that would remind us perhaps of a white meat. On the other side I prepared soy sauce, ketchup, a little mustard, garlic powder, onion powder, a dash of red wine, black pepper, a dash of alcohol vinegar. I put each steak in an airtight container with marinade and left it in the refrigerator to marinate for 48 hours. The result???? Incredible!

Español

HASTA AQUI NUESTRA CARNE VEGETAL FERMENTADA ESTA LISTA! Pero claro, es necesario darle sabor. Aquí puedes usar tu imaginación, pero te paso mis ideas para inspirarte. Yo probé dos opciones de adobo:

Por un lado preparé un adobo con jugo de limón, mostaza, miel, jengibre, romero y aceite de oliva. Para aproximarnos a los sabores que nos recordarían quizás a una carne blanca.
Por otro lado preparé salsa de soja, ketchup, un poquito de mostaza, ajo en polvo, cebolla en polvo, un chorrito de vino tinto, pimienta negra, un chorrito de vinagre de alcohol.
Coloqué cada bife en un recipiente hermético con adobo y dejé en la heladera macerando por 48 horas.
El resultado??? Increíble!!!

![DSC_0064.JPG](https://files.peakd.com/file/peakd-hive/ela.muds/23vi4ACSKymjB4r7hFyzawxJVdYdGHQNKzrs3PZe4Hd2Xx2Vv8Et8N7RrL63sBD5Keetz.JPG) ![7.jpeg](https://files.peakd.com/file/peakd-hive/ela.muds/23xKt7vgr3GMbfQM6roFNXCoXYoQtns7DgRVy5RGp9JqUzpHGphb1Mt5HARGCSTiWanGJ.jpeg) ![8.jpeg](https://files.peakd.com/file/peakd-hive/ela.muds/23xyUvQV39b6xcbFY9DdSFj5hGDPqthxKSHwC4tWkEKv8E9cqZvijpohfeX2zdtkcBVXP.jpeg) ---
Look at the texture and the lamination of this seitan! Isn't it wonderful? Something simply spectacular!

Español

Observa la textura y el laminado de este seitán! No es maravilloso? Algo sencillamente espectacular!!!

 



https://files.peakd.com/file/peakd-hive/ela.muds/23tvbzuaWgeRaUCkPSnKqvsxU9cHah7ggzKTSr48ZbCQvAEjCyHAaqh4W7hRccsBAcSsS.JPG https://files.peakd.com/file/peakd-hive/ela.muds/23wMaeJaALMEE6caqSL83RTRkpyELcqyMGuRrwqvjqbBu279kWLEnuQYxUX7gVhqQTjHj.JPG https://files.peakd.com/file/peakd-hive/ela.muds/23w2q1y5Fo2EcGiAU5yZbLcYkwRKyA5utRCUZotZbt79s5ND1gqo9axHTYdiGHWQm8RFp.JPG https://files.peakd.com/file/peakd-hive/ela.muds/23xAc3rNjsdC8YKxrMbantcxeNjWouBbtqDRxKLnaqqmotoyVUTXdqzbRgxMo1rkQosGx.JPG
*Scroll to see more photos* ▶️

---
Then I cooked them on the grill with a drizzle of oil and the flavor and texture were spectacular! I don't have a grill in the apartment, but I'm sure this vegetable meat on charcoal or wood embers must taste like heaven! The cooking generates a crispy layer that can remind you of a matambre.

Español

Luego los cociné a la plancha con un chorro de aceite y el sabor y textura fueron espectaculares! No tengo parrilla en el departamento, pero estoy segura que esta carne vegetal a las brasas de carbón o leña deben saber a cielo! La cocción genera una capa crocante que puede recordar a un matambre.

**AND VOILÀ!** 🌱 🌱 🌱 🌱 🌱 🌱 🌱 🌱 **YOU TRY IT! YOU WON'T BELIVE IT!!!// INTENTALO! NO LO PODRAS CREER!!!** ![DSC_0119.JPG](https://files.peakd.com/file/peakd-hive/ela.muds/23wMcWk6dYowyNhBM3mWnzVz2WRbXbCdz65QHWeVULf2ZzEBR3sS2biFircTuxe3MdjZo.JPG) --- ✅ **IMPORTANT DATA // DATO IMPORTANTE** ##### ***What does fermentation give us? //Qué nos aporta la fermemntación?*** I think you will want to know that fermentation brings us great benefits, especially when it is a natural process as in the case of sourdough. In the fermentation process, the colony of probiotic bacteria that live in our sourdough, besides providing acidity and improving the texture of our seitan, will pre-digest the gluten making its nutrients available for an easy absorption in our organism.

Español

Creo que querrás saber que la fermentación nos trae grandes beneficios, sobre todo cuando es con un proceso natural como es el caso de la masa madre. En el proceso de fermentción, la colonia de bacterias probióticas que viven en nuestra masa madre lo que harán, además de aportar acidez y mejorar la textura de nuesrto seitán, es que predigerirán el gluten haciendo que los nutrientes del mismo queden disponibles para una fácil absorción en nuestro organismo.

--- ---

## *OTHER RECIPES/ OTRAS RECETAS:* ❇️ MUSHROOM CEVICHE// HONGOS ACEVICHADOS [En/Sp] [GO!](https://peakd.com/hive-180569/@ela.muds/mushroom-ceviche-hongos-acevichados-en) ❇️ CRUNCHY TOFU STICKS TO STOCK YOUR FREEZER [En/Sp] [GO!](https://peakd.com/hive-180569/@ela.muds/crunchy-tofu-sticks-to-stock) ❇️ BIZCOCHUELO WITHOUT MILK, BUTTER OR EGGS. WOULD YOU NOTICE THE DIFFERENCE? [En/Sp] [GO!](https://peakd.com/hive-180569/@ela.muds/bizcochuelo-without-milk-butter-or) ❇️ CREAMY LENTIL SOUP. DELI AND PROTEIC. // SOPA CREMOSA DE LENTEJAS. DELI Y PROTEICA. [G0!](https://peakd.com/hive-120586/@ela.muds/creamy-lentil-soup-deli-and) ❇️ OAT MILK AND PASTA LUNCH RECIPE// LECHE DE AVENA Y PASTA. RECETA. [En/Sp] [GO!](https://peakd.com/hive-120586/@ela.muds/oat-milk-and-pasta-lunch) ❇️ VEGAN PROVOLETA, MADE WITH TOFU// PROVOLETA VEGANA, HECHA CON TOFU [En/Sp] ❇️ PROTEIN COOKIES MADE WITH BLACK BEANS// COOKIES PROTEICAS HECHAS CON POROTOS NEGROS [En/Sp] [GO!](https://peakd.com/hive-120586/@ela.muds/protein-cookies-made-with-black) ❇️ HOMEMADE POTATO BREAD// PAN DE PAPA HECHO EN CASA [En/Sp] [GO!](https://peakd.com/hive-120586/@ela.muds/homemade-potato-bread-pan-de) ❇️ VEGAN VERSION OF SCRAMBLED EGGS// VERSION VEGANA DE HUEVOS REVUELTOS [En/Sp] [GO!](https://peakd.com/hive-180569/@ela.muds/vegan-version-of-scrambled-eggs) ❇️ HOMEMADE TOFU/ TOFU HECHO EN CASA [En/Sp] [GO!](https://peakd.com/hive-180569/@ela.muds/homemade-tofu-tofu-hecho-en) ❇️ ROGEL WITH ITALIAN MERINGUE. 2 RECIPES IN 1 //ROGEL CON MERENGUE ITALIANO. 2 RECETAS EN 1 [En/Sp] [GO!](https://peakd.com/hive-120586/@ela.muds/rogel-with-italian-meringue-2) ❇️ GRILLED VEGAN SAUSAGES / /SALCHICHAS VEGANAS A LA PARRILLA [En/Sp] [GO!](https://peakd.com/hive-120586/@ela.muds/grilled-vegan-sausages-salchichas-veganas) ❇️ CAULIFLOWER BARBECUE WINGS //ALITAS DE COLIFLOR CON BARBACOA [En/Sp] [GO!](https://peakd.com/hive-120586/@ela.muds/cauliflower-barbecue-wings-alitas-de) ❇️ CHEESECAKE | WITH REDFRUIT TOPPING [En/Sp] [GO!](https://peakd.com/hive-120586/@ela.muds/cheesecake-or-with-redfruit-topping-ensp) ❇️ SOURDOUGH PIZZA | NAPOLETANA STYLE [En/Sp] [GO! ](https://peakd.com/hive-120586/@ela.muds/sourdough-pizza-or-napoletana-style-ensp) ❇️ VEGAN TUNA | ALL IN ONE RECIPE [En/Sp] [GO!](https://peakd.com/hive-120586/@ela.muds/vegan-tuna-or-all-in-one-recipe-ensp) ❇️ VEGAN CHOCOLATE MOUSSE | WITH AQUAFABA, DID YOU KNOW IT? [En/Sp] [GO!](https://peakd.com/hive-120586/@ela.muds/vegan-chocolate-mousse-or-with-aquafaba-did-you-know-it-ensp) ❇️ STUFFED BUTTERNUT SQUASH | VEGETABLE MEAT RECIPE INCLUDED [En/Sp] [GO!](https://peakd.com/hive-120586/@ela.muds/stuffed-butternut-squash-or-vegetable-meat-recipe-included-ensp) ❇️ CHIPAS | GLUTEN FREE CHEESE BREADS [En/Sp] [GO!](https://peakd.com/hive-120586/@ela.muds/chipas-or-gluten-free-cheese-breads-ensp) ❇️ RICE SAUSAGES | FOR VEGAN HOT DOGS [En/Sp] [GO!](https://peakd.com/hive-120586/@ela.muds/rice-sausages-or-for-vegan-hot-dogs-ensp) ❇️ FATAY | VEGAN VERSION [En/Sp] [GO!](https://peakd.com/hive-120586/@ela.muds/fatay-or-vegan-version-ensp) ❇️ OKARA PEANUT COOKIES | VEGAN FRIENDLY [En-Sp] [GO!](https://peakd.com/hive-120586/@ela.muds/okara-peanut-cookies-or-vegan-friendly-en-sp) ❇️ VEGAN MOZZARELLA | MADE OF PEANUTS [En-Sp] [GO!](https://peakd.com/hive-120586/@ela.muds/vegan-mozzarella-or-made-of-peanuts-en-sp) ❇️ COCHOCHIPS COOKIES | FOR TEA TIME [En-Sp] [GO!](https://peakd.com/hive-120586/@ela.muds/cochochips-cookies-or-for-tea-time-en-sp) ❇️ CREAMY SQUASH SOUP RECIPE [En-Sp] [GO!](https://peakd.com/hive-120586/@ela.muds/creamy-squash-soup-recipe-en-sp) ❇️ EGGPLANT MILANESAS | MY VEGGIE LUNCH [En-Sp] [GO!](https://peakd.com/hive-120586/@ela.muds/eggplant-milanesas-or-my-veggie-lunch-en-sp) ❇️ BANANA PUDDING | RECYCLED MOLD AND BANANAS [En-Sp] [GO!](https://peakd.com/hive-120586/@ela.muds/banana-pudding-or-recycled-mold-and-bananas-en-sp) ❇️ MUG CAKE | 10 MINUTES RECIPE [En-Sp] [GO!](https://peakd.com/hive-120586/@ela.muds/mug-cake-or-10-minutes-recipe-en-sp) ❇️ SNACKS DE SABADO POR LA NOCHE// SATURDAY NIGHT SNACKS [Sp/En] [GO!](https://peakd.com/hive-120586/@ela.muds/snacks-de-sabado-por-la-noche-saturday-night-snacks-spen) ❇️ CLASSIC URUGUAYAN- ARGENTINIAN COOKIES // GALLETITAS CLASICAS URUGUAYAS - ARGENTINAS [Sp/ En] [GO!](https://peakd.com/hive-120586/@ela.muds/classic-uruguayan-argentinian-cookies-galletitas-clasicas-uruguayas-argentinas-sp-en) ❇️ MASA MADRE, ¿LA CONOCIAS? // SOURDOUGH, DO YOU KNOW IT? [Sp/En] [GO!](https://peakd.com/hive-120586/@ela.muds/masa-madre-la-conocias-sourdough-do-you-know-it-spen) ## *RELATED/ RELACIONADOS* ❇️ MY SOURDOUGH HAS DIED?// MI MASA MADRE HA MUERTO??? [En/Sp] [GO!](https://peakd.com/hive-120586/@ela.muds/my-sourdough-has-died-mi) ❇️ MY VEGAN VERSION OF EMPANADAS CRIOLLAS// MI VERSION VEGANA DE EMPANADAS CRIOLLAS [En/Sp] [GO!](https://peakd.com/hive-180569/@ela.muds/my-vegan-version-of-empanadas) ❇️ DAYS OF BAKING ARE BACK. SOURDOUGH BREAD // VOLVIERON LOS DIAS DE HORNEADO. PAN DE MASA MADRE [En/Sp] [GO!](https://peakd.com/hive-120586/@ela.muds/days-of-baking-are-back) ❇️ LONG DAY, WELL DESERVED SNACK [En/Sp] [GO!](https://peakd.com/hive-120586/@ela.muds/long-day-well-deserved-snack-ensp) ❇️ EL MATE, ESE CURIOSO RITUAL. [Sp/En] [GO!](https://peakd.com/hive-120586/@ela.muds/el-mate-ese-curioso-ritual-spen) ❇️ COFFE TIME | NUECES CONFITADAS, SWEET TYPICAL OF CATAMARCA. [GO!](https://peakd.com/hive-120586/@ela.muds/coffe-time-or-nueces-confitadas-sweet-typical-of-catamarca)

carolynstahl