Tapas menu:
- Patatas bravas with garlic aioli and bravas sauce
- Escalavida with homemade sourdough bread
- Espinacas con garbanzos
- Champiñones al ajillo
- Zanahorías aliñadas
- Ajo blanco
- Pan-seared padrons
- Olives
Main course:
- Valencian vegetable paella with artichoke hearts, romano beans, butter beans, and homemade seitan chorizo
- Mixed green salad with aioli-sherry vinegar dressing
Dessert (inspired by Briony’s vegan showstopper from GBBO!)
- Chocolate hazelnut cake and ganache (I added instant coffee to both the cake and the icing)
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Candied hazelnuts (subbed coconut oil for the butter & skipped cinnamon)
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Raspberry preserves filling (storebought); fresh and freeze-dried raspberries to decorate
Vegans Need Sauce 