beetroot gyozas, artichoke confit, and roasted pumpkins are among the many platillos, or small dishes, served at rasoterra, a plant-based restaurant i visited while studying abroad last semester in barcelona. the dishes, a unique combination of flavors from the earth, were unlike any other plant-based dish i had tried before. before this year, i was admittedly not the most conscious or healthy eater — often avoiding plant-based dishes out of disinterest and ignorance. this changed for me after visiting rasoterra, experiencing the joy of plant-based cuisine and learning about the slow food movement.

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