Aveleda Fonte branco with vegan “bifanas” and “caldo verde”

06 Jun 2023 / Food and Wine Pairing

The Aveleda Fonte white pairs with encounters and moments of sharing. Take our suggestion and give a new flavour to the “Santos Populares” festivities with this vegan recipe prepared specially by Greens & Nuts. Discover the full recipe here:
“Caldo Verde”:
  • 600g sweet potato;
  • 1 onion;
  • 2 cloves of garlic;
  • 1.5L water;
  • 250g kale;
  • Olive oil and salt to taste;
  • To finish: red pepper and black pepper to taste.
For 2 “bifanas”:
  • 200g pleurotus mushrooms;
  • Juice of 1/2 lemon;
  • 1 shallow soup spoon of smoked paprika;
  • To taste: salt, olive oil, garlic powder, black pepper;
  • 2 loaves of bread (for the steak).

“Caldo Verde”:
  1. Peel and cut the sweet potato. Cut the onion and peel the garlic cloves. Place everything in a pan and sauté over medium/high heat with olive oil and salt. 
  2. Add the water and cook until the potatoes are cooked. Grind everything until you get a homogeneous cream.
  3. Add the kale and cook for another 5 minutes.
  4. Serve the “Caldo Verde” with chopped red pepper and black pepper.
  1. In a bowl, coat the mushrooms with smoked paprika, lemon juice, olive oil, salt, garlic powder, and black pepper to taste. Let stand for at least 10 minutes.
  2. Put a drizzle of olive oil in a frying pan and cook the mushrooms over medium/high heat until golden brown. 
  3. Place the mushrooms inside the steak rolls. 
  4. Serve the steaks with the "caldo verde" and enjoy with Aveleda Fonte Branco
Try this pairing and share with us the result on our Instagram. Enjoy!

Written by Aveleda