Sponsored by Flax & Kale.
Photo courtesy of Flax & Kale.
Driven by a passion for food and the desire to create healthy, delicious, sustainable alternatives, self-taught chef Teresa Carles challenges the way we think about—and experience—plant-based foods. With a dedicated R&D department, the Teresa Carles Group has led innovation in plant-based cuisine since its inception in 1979. No question about it, Flax & Kale leads the pack when it comes to flexitarian cuisine in Barcelona and its new summer menu at the flagship store on Carrer del Tallers reflects the restaurateur’s creative approach. Blending international flavors with the freshest ingredients, every dish is designed to be delicious, healthy and sustainable.
Starters
Flax & Kale's Lebanese Mezze Fest! Photo courtesy of Flax & Kale.
Regulars of Flax & Kale will recognize the Lebanese Mezze Fest! Its rainbow dish of hummus (original, blue spirulina, turmeric and beetroot) topped with a warm salad of marinated raisins, pine nuts, roasted grapes and zesty guindilla chiles surrounded by a selection of both fresh and roasted veg makes for a great starter to share. What is new about it is that the dish has gotten an upgrade. The “yogurt” dipping sauce made with Flax & Kales’s own It’s Plant-Based Creamy cheese substitute and tahini topped with herbs and pomegranate arils is a cool and fresh dip for the meatless “meatballs.” Another new addition is the piri-piri “chicken” made from the group’s own It’s Plant-Based line of vegetable-based meat substitutes. Richly seasoned with just a hint of sweetness, the “chicken” skewers have a meaty texture that will surprise your meat-loving friends.
A completely new appetizer on the menu is the plant-based keto “foie,” served with homemade bread and red fruit coulis. Did you ever think you’d see the day when you could eat foie without feeling absolutely terrible about every delectable, heavenly bite?
Along with the hot weather comes Spain’s famous chilled soup: gazpacho. This seasonal favorite that blends fresh, ripe tomatoes, cucumber, green pepper, garlic, onion, extra virgin olive oil and cumin is back on Flax & Kale’s menu.
Flax & Kale’s It’s Plant-Based burgers are a local favorite and it's easy to see why. Photo courtesy of Flax & Kale.
Main Dishes
Flax & Kale’s It’s Plant-Based burgers are a favorite and they, too, have gotten an upgrade. It seems almost impossible, but the Teresa Carles R&D team has created a juicy, tender, incredibly meat-like vegan burger that you can really sink your teeth into. Forget all those other, dry, chewy, disappointing meat substitutes that you’ve tried in the past. These burgers raise the bar when it comes to meat-free alternatives. The restaurant’s signature OMG! Big Flax Burger comes on a spelt brioche bun. It’s topped with organic ketchup, mustard, pickles and a melted slice of It’s Plant-Based cheddar “cheese,” served with roasted sweet potato fries drizzled with an It’s Plant-Based Creamy “cheese” sauce and fresh herbs.
But if you’re looking for a truly rich and decadent vegan burger, go for the new Plant-Based Truffle Mayo Burger. This baby comes on a spelt brioche bun with activated charcoal and is paired with truffled mayonnaise, sauteed mushrooms, caramelized onions, a slice of the aforementioned “cheddar” and is also accompanied with sweet potato fries. The sweet and savory toppings combine perfectly to create the ultimate umami experience.
Alaskan Salmon Bibimbap is a new addition to the summer menu. Photo courtesy of Flax & Kale.
If you’re not all-in on the idea of all veg, there is a selection of fish dishes to choose from. The Asian-inspired Alaskan Salmon Bibimbap is a fresh new bowl that screams summer. Cubes of sushi-quality wild Alaskan salmon, Thai balck cargo rice and puffed brown rice are tossed together with Chinese cabbage, romaine lettuce, diced pear, pomegranate arils, seaweed “caviar,” Welsh onion, goma wakame seaweed, fermented daikon radish, furikake and gochujang mayonnaise. Each bite is an explosion of flavor.
If salmon isn’t really your thing, the new Miso Glazed Spanish Mackerel might be right up your alley. Marinated in miso and served with sauteed bok choy, shiitake and enoki mushrooms, it’s finished off with Teresa’s Special Black Garlic Dashi.
On the brunch menu a new fish option appears in the Yellowfin Tuna Brioche Roll. Served on a spelt brioche bun, it’s topped with truffled mayonnaise, basil, sesame, oven-roasted tomato and romaine lettuce.
The Creamy Plant-Based “Cheese” Ice Cream is a velvety, rich dessert. Photo courtesy of Flax & Kale.
Desserts
If you’ve still got room, don’t forget to check out the dessert menu. Adding a Thai-seasoned twist to a traditional Spanish dessert staple, the Healthy Thai Torrija, is a thick slice of brioche soaked in coconut milk and exotic spices and topped with amazake cream, mango cashew ice cream and candied sesame.
If you’re looking for an unbelievably rich and luscious finish, the Creamy Plant-Based “Cheese” Ice Cream will deliver. Topped with candied sesame, pistachios, freeze-dried raspberry powder, toasted pumpkin seeds, pine nuts, pomegranate arils, extra virgin olive oil, za'atar and crispy, colorful tortilla chips, it’s hard to believe that this velvety smooth dessert is 100% dairy free.
As Teresa Carles says, "You can be a vegetarian without giving up gastronomic pleasure." And she is so right.
You can learn more about Flax & Kale on the website at flaxandkale.com and you can follow on social media for the latest updates on Twitter @TeresaCarlesHF, Facebook @flaxandkale, Instagram @flaxandkale.es, LinkedIn and YouTube.
Sponsored by Flax & Kale.