Cultivating Creativity in Plant-Based Cuisine

We were in Bali at the raw vegan cooking course at Alchemy Academy when I met Carolina, one of my teachers. I was immediately struck by her incredible professionalism and precision combined with great cheerfulness, creativity and great ability to listen. We were a group of women from all over the world and in a mystical and unexpected way we immediately created strong and wonderful bonds. The glue was also the extraordinary ability of the teachers to create harmony, a joyful and serene atmosphere that allowed each of us to fully express our uniqueness. In front of a beneficial and delicious chocolate drink I then had the pleasure of chatting in more depth with Carolina about her work. Among Latin women, words were not lacking, the flow was continuous and ideas of extreme value emerged from which I still draw inspiration. Carolina’s message is simple and at the same time powerful. I won’t tell you in advance. The interview is rich in content with also a little game and a recipe so it takes a few minutes to read it but I recommend you read it to the end. Every story can open up new unexpected blooms in our hearts. Don’t miss this opportunity. Enjoy the reading!

When did your PASSION for the world of vegan food begin?

After completing my studies in Art History, specializing in contemporary photography, and earning a master’s degree in education, I was 26 years old and working on my first project—a creative platform offering short courses about visual culture for People who work and do not have time to stop working and spend time studying. I designed short courses for active people who need to learn new things or specialize in a short period of time.

During that time, I decided to transition to a vegetarian diet. It all started when I read Eating Animals by Jonathan Safran Foer. The book deeply resonated with me, especially how it explores the origins of eating traditions, the myths surrounding them, and how becoming a parent transformed the author’s perspective on food. Reading that book was a turning point for me. Shortly after, I became vegan—and this was nearly 20 years ago. Back then, vegan options were incredibly limited, especially in Madrid. It was challenging, but it inspired me to cook every day for myself and my boyfriend. To my surprise, I discovered how much I loved cooking. It wasn’t just about nourishment; it was the creative act of cooking that brought me joy.

At the time, we launched a new business—a small, sustainable store selling local products in bulk. It even included a lottery program and QR technology that allowed customers to buy food using my recipes. But deep down, something felt off. The compromise and lack of personal fulfillment made me pause and reevaluate my life. I made the difficult decision to end my relationship, leave the business, and move to London for a fresh start.

In London, I initially pursued opportunities in cultural programs. At the same time, I enrolled in a raw food course with the Wild Food Cafe team. That course was truly life-changing. I still remember the sticker they gave me with my name on it—it felt like a new chapter was beginning.

Which is the magic thing that you see in plant-based food? 

For me, plant-based food brings me back to my childhood dreams. When I was a child, I wanted to be a painter, an artist, and have my own gallery or studio. I spent hours painting and writing, immersed in creativity. As life unfolded, my path took unexpected turns, but when I started working with food, I felt an undeniable connection—almost like working with art materials. There was a freedom to create, to experiment, and to express myself through food.

At that time, the raw food movement was just beginning to make waves around the world. It wasn’t commercialized or trendy like it is now; it was aspirational. People genuinely believed in what they were doing. Their commitment and passion were infectious. I was lucky enough to be immersed in that environment, working in a small, vibrant space where these IDEAS thrived. Being surrounded by people who shared this mindset—people deeply committed to respecting nature, animals, and creating a better world—was truly magical.

What is the most precious thing you learned in that period? 

I learned how to have fun—genuine, unfiltered fun. Of course, there were moments of struggle. When you’re not fully confident in yourself, it’s hard to express your potential freely and create without constraints. But overall, it was one of the most enjoyable periods of my life. I don’t think I’ve ever had so much fun, even as an adult. It felt like being a teenager again, but this time with a job I truly loved.

Being creative and surrounded by incredible, like-minded people made it such a special time. Working at Tanya’s restaurant and later at Nama Artisan Raw Foods (both cafés are now closed) opened up new doors for me. From there, I got another opportunity that eventually led me to Qatar, where I helped open the first vegan café in the country. After that came California, Cambodia, Barcelona, London, Paris, Hyderabad, and so many more places.

That period taught me the beauty of embracing adventure, creativity, and connection. I traveled extensively, worked in a variety of plant-based food environments, and learned something new at every stop. Those experiences shaped me both personally and professionally, leaving me with lessons and memories I will always treasure.

What do you love most about your job?

I love the training aspect. It’s such a privilege to meet so many wonderful people who share the same vision for the world and work together to create something new. There’s an incredible sense of collaboration and inspiration in those moments. 

Working with raw food is also something I deeply love—it teaches you to care for the ingredients on a whole new level. Raw ingredients are more fragile, which means you approach them with greater mindfulness and respect. Every time I teach someone, I find myself learning as well. It’s a continuous exchange of knowledge and creativity.

In this environment, time becomes the most precious ingredient of all. The way we invest time—whether it’s in preparation, learning, or teaching—brings out the best in the food and in ourselves. That’s what makes this work so meaningful to me.

How is it possible to manage all the different characters of the students and different situations?

I love helping people, so for me, teaching is a pleasure—but also a challenge. I feel a deep respect for teaching and truly value the time and effort people dedicate to learning. Managing different personalities and situations teaches me a lot in return. It gives me the chance to reflect on myself, as I often recognize my own insecurities and doubts in the process. As a sensitive person, I’ve learned to navigate these emotions while focusing on what truly matters: giving others the tools to bring out what they already have inside.

What I don’t like is simply giving answers. On the contrary, I prefer to ask questions. I believe a teacher doesn’t have all the answers—and shouldn’t. Instead, I focus on asking the right questions to guide students toward discovering their own answers.

For me, teaching is about helping students find their own path and express their unique creativity. That’s the part I truly enjoy. But I’m also a producer at heart. I understand the importance of timing, structure, and ensuring that the program flows smoothly. It’s equally important to share this perspective with students, helping them balance their creativity with a sense of practicality.

And then there’s the spirit of childhood, which I feel every time I work with food. It’s about curiosity, playfulness, and the pure joy of creating. These three elements—encouraging self-discovery, fostering structure, and embracing the playful spirit—are fundamental to my teaching approach.

You have a wonderful humility that allows the students to ask things freely without worries. How do you manage to maintain this spirit?

I see myself as an eternal student, which helps me connect with my students on a deeper level. By constantly exploring new ways of doing things, discovering what’s around me and within me, I’ve learned to keep an open mind—a kind of childlike curiosity, as I mentioned earlier.

For me, it’s all about maintaining an attitude of growth. In every situation, there’s always something to learn, something to improve. That mindset not only keeps me grounded but also creates a safe and welcoming space where students feel free to ask, explore, and express themselves without fear of judgment. 

You can only lead others toward growth if you are willing to grow yourself.

What do you think is more important now to do in the world about food? 

As journalist and author Michael Pollan says, “Eating is a political act,” echoing the memorable phrase by poet, author, and environmentalist Wendell Berry, from which one of his books takes its title, “eating is an agricultural act.” Every day, we have the opportunity to choose—some more, some less—but there’s always a choice. This is our superpower as consumers.

Today, we’re inundated with countless brands, products, and options, but now more than ever, we need to look beyond the surface. Who is behind these brands? What values do they represent? What kind of world (and neighborhood) do we want to create through our choices? It’s important to ask ourselves these questions, dig deeper, and make informed decisions that align with our values.

Food is not just about what we eat; it’s intertwined with politics, culture, and the environment. The choices we make today shape the world around us. So, choose wisely and approach food with a holistic mindset, always considering its broader impact on the planet, society, and future generations.

Do you have some advice for the readers of Bloom as you are?
My advice is simple: Eat less. You don’t need to overeat. Eat less, buy less, travel less, and embrace a minimalist lifestyle with a minimal impact on the environment. I know it’s not always easy, but the rewards are worth it. By reducing consumption, you can feel more connected to the people around you—your family, friends, and community. Slowly, you’ll find yourself surrounded by a more positive, vibrant energy in the present moment.

We can find happiness in doing things differently—without harming nature or animals. By being mindful of our choices, we can create a better life for ourselves and contribute to a better world for everyone.

In your opinion, what is the biggest obstacle to achieving this goal in our lives?
At its core, the biggest obstacle is shifting our focus from “me, me, me” to thinking more about others. Our minds are constantly centered on ourselves, but we don’t live in isolation. We’re surrounded by people and nature, and it’s essential to recognize that. It’s not about self-sacrifice, but about finding balance.

You are part of an interconnected ecosystem, not just an individual detached from everything. We also have a responsibility. When you open your eyes and see the state of the world, you realize that you have the power to make a difference—not only for yourself but also for those around you. The responsibility to change, to influence others in a positive way, lies with you.

You have the opportunity to be a beacon of light—a lighthouse, illuminating the path for others. I say this because I’ve spent too much time focusing on things that didn’t matter (and, with time, I’m focusing less on them). The truth is, you can be happy right now, exactly as you are. Use your time wisely, see what’s happening around you, and be the change you wish to see. Take ACTION.

Christmas is coming and with it many traditional meat-based recipes. If we wanted to propose vegan recipes to our families, what would you recommend?

I love this question! It’s always on my mind during Christmas. Honestly, I don’t care if you’re a meat-eater—I’m not a fan of labels, and you don’t need them either. What’s important is eating more plants, that’s all. Plants are fun, beautiful, and even sexy! They can easily become the centerpiece of any meal. The mushroom kingdom, for example, is one of the best sources of gratitude—it’s versatile and rich in flavor.

When it comes to plant-forward dishes, the secret weapon to tying everything together is always a good sauce. I love sauces, and Christmas is the perfect time to create them, especially when you have the time to cook with a bigger purpose. Sauces have no gender, no labels. They’re for everyone’s taste. Sauces are the secret ingredient—they don’t just talk about their ingredients; they make everyone stop and pay attention. Sauces bring everything together and elevate a meal into a masterpiece.

For myself, I’m preparing a potato galette with a saffron and onion demi-glace, sour and buttered leeks, and a bitter leaves salad—all humble ingredients. Because, as I’ve said before, you don’t need to spend money on the most luxurious ingredients. What you need is time. Time is our most valuable gift, and giving yourself time, or sharing that time with others—is what truly matters. This is the REALIZATION —it’s not about what you have, but how you choose to spend your time and share it with others.

Final Challenge (the solution is at the end of the recipe)

Find the words that are in capital letters and fill in the following formula:

—— + ——– + ——– = …………………

Recipe from Carolina for Bloom as you are readers

Saffron & Onion demi-glace

Sauces are pourable pleasures…

…. And since everything in life is better if it is covered in sauce, here a recipe for you.

Ingredients

200 g cherry tomatoes, peeled

3 large shallots, in a quarter

1 sprig of thyme

0.1 g saffron threads

Extra-virgin olive oil

400 g yellow onion, finely sliced

Hawaij spice blend (see recipe below)

10 g Harissa paste (optional) 

Tamari (50% less salt)

White vermouth (or dry white wine, instead)

1 liter water (or light stock)

50 g chickpeas, soaked overnight 

Method

1. Preheat the oven to 200ºC.

2. Line a baking sheet with parchment paper. Dump peeled cherry tomatoes, shallots and thyme onto the sheet, drizzle with olive oil, and sprinkle with a bit of salt and sugar.

3. Roast for 15 – 20 minutes or until browned on top and wilting. 

4. In a pot, toast the saffron threads over low heat until they are just dry, become brittle and fragrant. Be careful not to burn.

5. Add olive oil and simmer for a couple of minutes. 

6. Add the onions and salt to taste, and sweat well, until it begins to gain a little color. Use constant movement to mix the salt well, so the onion releases its juices and does not burn. Cook until the onions are soft and sweet. 

7. Add the spice blend and the harissa paste, stir and cook until fragrant. 

8. Add the roasted tomatos and shallots. 

9. Deglaze with tamari to recover all the juices that have been caramelizing on the bottom of the pot.

Note: When you are going to deglaze, start with a little splash of tamari. Stir, scratching the bottom of the pot with a wooden spoon until the liquid has evaporated. Remember that tamari sauce adds flavor and color but also salinity, so it is fundamental that in this part of the process you do not overdo it (add approximately half a spoonful every time you deglaze). 

10. Deglaze with a splash of white vermouth to incorporate the sugars that have gotten stuck to the bottom of the pot and cook until the alcohol has evaporated.

11. Repeat this process (deglazing with tamari and white vermouth) twice more to build the flavor base of your essence, and cook until it has the consistency of a toasted compote. 

12. Add the water (or light stock)  and bring to a boil. 

13. Cook over low heat for 2 hours.

14. Remove from the heat and leave to rest until it cools (about 30-45 minutes). You can leave it in the refrigerator overnight to infuse it for a deeper flavour. 

15. Once cool, strain the stock carefully and place it in a pot with the soaked chickpeas.

16. Cook the chickpeas in the saffron and onion stock for an hour and a half. 

17. Leave it to rest for 30 minutes.

18. Strain, discard the chickpeas, and reduce the saffron and onion stock over medium heat ⅓ part.

19. If you are not going to use it right away, store it in an airtight container in the refrigerator. 

Game solution

PASSION + IDEAS + ACTION = REALIZATION It’s all about how to make things happen. The formula for turning your thoughts into reality.

For a better understanding of the formula:

PASSION drives us forward, and it’s the heart of creativity. IDEAS are the foundation of everything. When you combine these with ACTION, that’s where the MAGIC happens: REALIZATION. But it’s not just about doing; it’s about doing with PURPOSE. Every choice you make—whether in food or life—contributes to a bigger picture. TIME is a precious gift, and how you spend it shapes your world.

So, I ask you: What do you want your ACTION to create in the world? Start with small changes. BE THE CHANGE.