Today we’re excited to share a recipe from Pau Farreny J., a Spain-based cook and educator who’s committed to reducing food waste. Pau works for Espigoladors, an organization that rescues food at risk of being thrown away, offers cooking classes for stretching ingredients and otherwise helps feed those in need while reducing the environmental toll of food waste.
Thanks to Pau for sharing a very Spanish food-waste-fighting recipe: Ajo Mulero. It’s similar to a classic egg and potato Spanish tortilla, but with one big change: It’s vegan. Instead of eggs, this recipe calls for stale bread.
Buen provecho! Or, as they’d say in Catalan, which is spoken in Pau’s region of Catalonia, Buen profit!Print