Mashed roots with white beans "cebolada"

And the Autumn arrived :)

Serves 4:

For the mashed roots:

Turnip (400g)
Sweet Potatoes (400g)
Carrots (100g)
Non-hydrogenated margarine (50g)
Rice milk (50 ml - warm)
Salt
Nutmeg

1) Peel the turnip, sweet potatoes and carrots and cook them in water until tender.
2) Drain the roots, and then place them back in the pan.
3) Mash everything with the margarine, the rice milk, salt and nutmeg.

For the beans "cebolada":

White beans (400g - cooked)
Tomato (500g - peeled, seeded and chopped or 300g tomato purée)
Onions (300g - thinly sliced)
Bay Leaves (2)
Olive oil (2 tbsp)
Salt
Pepper

1) For the tomato sauce, heat the olive oil (1 tbsp) in the frying pan, add the onion and gently fry until softened but not coloured.

2) Add the tomato and simmer for 5 minutes. Season to taste. Add the cooked beans and cook for 5 more minutes.

Enjoy!

Broccoli and shiitake stir-fry

Dried shiitake mushrooms add an exquisite flavor to an homemade version of a Chinese classic.

Serves 2:
Broccoli (500g - cut into florets)
Rapeseed oil (2 tbsp)
Red onion (1/2 - thinly sliced)
Shiitake mushrooms (6 - dried, reconstituted in 1 cup boiling water for 20 minutes, sliced)
Garlic (1 clove, finely minced)
Ginger (1 tsp- grated)
Soya sauce (2 tbsp + 2 tbsp water)

1) Fill the wok or saute pan with about 1 cup of water, add the brocolli florets and bring to a boil. Cover and let steam until crisp-tender. 
2) Drain the brocolli, wipe the wok dry and return wok to the stove.  
3) Heat the wok over high heat and swirl in the cooking oil. When very hot, add in the onions and mushrooms and stir fry for 3 minutes. Turn the heat to medium, add in the brocolli, ginger and the garlic and quickly stir fry for an additional 30 seconds or until fragrant.
4) Stir in the soya sauce and the water, enjoy!

Tofu and vegetables stir-fry

Fast, nutritious and delicious...

Serves 2:
Tofu (hard and cut into cubes)
Coconut oil (2 tbsp)
Fresh ginger (1 tbsp grated or minced)
Garlic (1 clove minced)
Fresh vegetables of your choice (500g - broccoli, peas, carrots, onion, bell pepper, snow peas,...)
Soy sauce (1 tbsp - make sure is gluten free for a gluten free recipe)
Sesame seeds

1) In a wok or a large skillet with coconut oil stir-fry the coconut until brown, reserve the tofu and add 1 more tbsp of coconut oil, the vegetables, garlic and ginger and cook over high heat until tender.
2) Add the tofu and the soy sauce, cook until heated through and well mixed. Sprinkle with sesame seeds before serving.

Beef style strips in tomato and basil sauce

Fry's beef-style strips are great if you fry them in a little bit of olive oil for around 6 to 8 minutes and then add to your favorite stir-fry. In this recipe I decide to make them in a basil and tomato sauce, served with white rice and some raw radishes.

Serves 2:
Fry's beef-style strips (200g)
Olive oil (1 tbsp) 
Tomatoes (3 - ripe, cubed)
Basil (4 leaves)
Onion (1 small - minced)
Garlic (1 clove - minced)
Pepper

1) In a nonstick skillet, over medium heat, add the strips, olive oil, garlic and onion and cook for 5 minutes.
2) Add the tomato and the basil and cook for another 2 minutes. Season to taste with a bit of pepper and serve.

Mixed beans soup

A warming bowl of this hearty, healthy soup is filling enough for a dinner.

Serves 4:
Potatoes (300g - peeled)
Carrots (200g - peeled)
Mixed pre-cooked beans (250g - cannellini, red, white, borloti)
Garlic (1 clove)
Onion (small - half)
Water (700 ml)
Olive oil
Salt
Black pepper

1) Place all the ingredients, except the beans, in a saucepan and cook until the potato is soft.
2) Grind and add the beans. Bring to boil.
3) Season with salt, pepper, olive oil.

Potato Croquettes

Crunchy and tasteful :)

Serves 2:
Potatoes (peeled and cut into cubes - or leftover mashed potatoes) - 250g
Parsley (finely chopped) - 2 tsp
Onion (finely chopped or powder) - 2 tsp
Flour - 50g
Salt
Pepper
Nutmeg
Olive oil (for frying)

1) Boil the potatoes until tender and then mash as fine as possible. Set aside to cool slightly. If using mashed potatoes leftovers skip this step.
2) In a large bowl, stir together mashed potatoes, onion and parsley; season with salt, nutmeg and pepper, add the flour and combine.
3) Take small handfuls of the potato mixture and shape into logs.
4) In a heavy medium saucepan, heat the oil over medium-high until hot. In batches, fry croquettes until golden brown on all sides, about 2 minutes per batch, turning as needed.

Vegan mushrooms, spinach and tomato quiche

This recipe uses tofu instead of eggs for a healthy and low-fat meal. As a result you get a light, fluffy and full of flavor quiche!

Makes 1: 
Tofu (200g)
Water (100 ml - or plant-based milk/cream)
Mushrooms (200g)
Spinach (100g)
Dried tomato (100g - chopped)
Olives (50g - chopped)
Garlic (powder)
Onion (powder)
Olive oil
Black pepper and salt
Shortcrust pastry (250g - this one is wholegrain spelt)

1) Preheat oven to 200 degrees Celcius/392 degrees Fahrenheit. 
2) Place tofu, water, garlic, onion, pepper and salt in a food processor and run until you have a smooth mixture, you can taste during this step so you get the seasoning exactly to your liking.
3)  Chop the  mushrooms and the spinach finely. Heat the olive oil in a saucepan, add the chopped ingredients and allow to simmer until the water is evaporated. Remove from heat and had the chopped dried tomato and olives.
4) Combine the mushrooms and spinach mixture with the sauce, and mix thoroughly. Line the tin with the pie dough and pour the filling into it.
5) Place it in the preheated oven for about 40 minutes, or until firm on the inside and slightly golden on the top.

Avocado and Black Beans Patties

Makes 12 (small):
Avocado (ripe - 1)
Garlic (1 clove)
Black beans (cooked and drained - 230g)
Onion (powder - 1tsp) 
Salt (q.b.)
Oat flour (1 tbsp)
Olive oil 

1) In a food processor mix avocado, garlic, onion, beans and salt until well combined.
2) Add the oat flour and mix well.
3) Shape the patties.
4) Heat olive oil in a frying pan until it's a medium heat.
5) Shallow fry for five minutes or until cooked through and golden.

Avocado and Walnuts pate

Nourishing and tasteful!

Serves 2:
Avocados (1 - meat scooped out of the skin)
Walnuts (1 tbsp - crushed)
Onion powder
Garlic powder
Salt
Pepper
Lemon juice (1 tsp)

1) Combine all the ingredients in a food processor and blend until creamy.
2) Serve with rye bread, toast or as a dip with fresh carrots.

White beans and Soy Bolognese

Easy yet flavoursome vegan recipe...

Serves 2:
Soy (TVP small - 30g)
White Beans (Cooked and drained - 200g)
Onion (1 - sliced)
Garlic (1 clove - minced)
Olive oil
Salt
Tomato (200g - chopped)
Vegetable milk (1 tbsp)
Fresh herbs (minced - opcional)

1) Rinse the soy in warm water.
2) Heat the oil in a large pan over a medium heat. Add the onions and garlic and fry gently until softened.
3) Add the soy, beans, salt and tomato. Bring to a simmer and continue to heat gently for 10 minutes (if necessary add water).
4) Add the chopped fresh herbs and vegetable milk. Add any extra seasoning if necessary.
5) Serve over basmati rice.

Vegan Pizza

This is my first attempt, but definitely not my last, at making a vegan pizza. There’s plenty of room for improvement, but for my first shot – not bad. I didn't want to use a store bought "vegan cheese" so I used a home made crumble with tofu, spices and nutritional yeast, it as ok but not perfect. Next time I will try a home made vegan "melty-cheese".

Serves 4:
For the dough
Strong white flour (500g)
Salt (1 tsp)
Dry yeast (1 tsp)
Water (275 ml)
Olive oil (1 tbsp)
Oregano (1 tsp)
Pepper

For the topping
Tomato sauce (2 tbsp)
Black olives (20 - sliced)
Onions (2 - finely sliced)
Tofu (100g)
Nutritional yeast (1 tsp)
Curry (1 tsp - powder)
Soy sauce (1 tsp)
Oregano

1) In a large mixing bowl, stir together the flour, salt, oregano, pepper and dried yeast. Make a well in the centre of the flour mixture. Pour most of the water into the well along with the olive oil and bring the dough together with your hands. As the flour is incorporated the dough will start to take shape. Add the remaining water if the dough feels tight or hard.
2) Turn the dough out onto a clean surface and knead until the dough is smooth and elastic.
3) Divide the dough into two equal portions, shape each portion and place on a baking tray. Allow to rest for about 15 minutes.
4) Preheat the oven to 220C.
5) Crumble the tofu, mix in the curry, soy sauce and nutritional yeast and reserve.
6) Cover the surface with the tomato sauce, onion, olives and oregano.
7) Top with the tofu mixture.
6) Cook until the base is golden-brown, around 30 minutes.

Soy and Pumpkins Casserole

Serves 2/3:
Soya tvp chunks (75g)
Onion (1 - sliced​​)
Courgette (250g - diced)
Pumpkin (250g - diced)
Tomato purée (300ml)
Olive oil
Salt
Pepper
Coriander (fresh, chopped)

1) Rinse the soy in hot water for 2 or 3 minutes. Or soak for 15.
2) In a large pot, sauté the onion in a tablespoon of water. Add the soy and olive oil, sauté until onion is soft.
3) Add the courgette, pumpkin and a bit of water.
4) Add the tomato pulp, involving well. Cook slowly until the courgette and pumpkin are tender. If necessary add more water.
5) Season to taste with salt and pepper.
6) Sprinkle with fresh coriander.

Vegan Salami

Serves 4:
Raw Cashews (100g)
Flaxseed (3g)
Onion (3g - powder)
Sea salt (1 tsp)
Mustard (5g)
Pepper (1/2 tsp)
Water (300 ml)
Lime juice (1 tbsp)
Ketchup (30g)
Agar flakes (5g)
Cornstarch (7g)

1) Lightly oil 2 small ramekins.
2) Finely grind the cashews in a food processor. Add the flaxseed, onion powder, salt and pepper. Reserve.
3) In the food processor mix water, mustard, ketchup, lime, agar and cornstarch. Bring to a simmer, in a saucepan, over low heat until the agar is dissolved, stirring occasionally.
4) Add the cashew mixture and stir until it's smooth and creamy.
5) Then remove from heat and pour immediately into the ramekins.
6) Cover and refrigerate at least 4 hours. 

Soy Croquetes

Makes 10:
Soy (TVP small - 100g)
Garlic (1 clove)
Onion (1)
Celery (stalk sliced)
Parsley (1 tbsp - chopped)
Salt (q.b.)
Tomato purée (1 tbsp)
Oat drink (or Soy) (1 tbsp)
Bread (1 slice)
Egg (1)
Breadcrumbs
Olive oil

1) Rinse the soy in warm water.
2) In a food processor mix soy, garlic, onion, celery, parsley until well combined.
3) Add the tomato, oat drink, egg and mix.
4) Shape and roll the croquetes in breadcrumbs.
4) Heat olive oil in a frying pan until it's a medium heat.
5) Shallow fry for five minutes or until cooked through and golden.

Lentil Cream Soup

Serves 2 to 4:
Potatoes (250g)
Yellow Lentils (100g)
Tomato (1 or 100 ml tomato purée)
Onion (1 - small)
Garlic (1 clove)
Water (700 ml)
Cinnamon (1/2 stick)
Cardamom (3 pods)
Turmeric (1 tsp - opcional)
Bay leaf (1)
Olive oil
Salt
Pepper

1) Place all the ingredients in a saucepan and cook until the potato is soft.
2) Grind and season with salt, pepper and a dash of olive oil.

Seitan Burgers

Makes 4 big or 8 small:
Seitan (250g)
Bread (2 slices)
Garlic (1 clove)
Onion (1 small)
Fresh herbs
Egg (1 - free range or organic)
Olive oil

1) Grind the seitan, bread, garlic, onion and herbs in a food processor or by pulsing in a blender until it resembles minced meat.
2) Mix the egg.
3) Form into burgers
4) Shallow fry, both sides, in olive oil until golden brown.

Seitan de Cebolada (Onions and Tomato Sauce)

Serves 2:
Seitan (200g - sliced)
Tomato (400g - peeled, seeded and chopped or 200g tomato purée)
Onions (200g - thinly sliced)
Bay Leaves (2)
Olive oil (2 tbsp)
Salt
Pepper

1) In a large frying pan add the seitan with a tbsp of olive oil and fry until golden brown. Season to taste with salt and pepper. Reserve.
2) For the tomato sauce, heat the olive oil (1 tbsp) in the frying pan, add the onion and gently fry until softened but not coloured.
3) Add the tomato and simmer for 5 minutes. Season to taste. Add the seitan and cook for 3 more minutes.

Sauté Seitan with Red Onions

Serves 2:
Seitan (150g - small cubes)
Red Onion (150g - sliced)
Courgete (100g - small cubes)
Olive Oil (2 tbsp)
Ginger (2 tsp - grated)
Soy Sauce (1 tbsp)
Black Pepper (freshly ground)

1) Heat the oil in a non-stick frying pan or sauté pan.
2) Sauté the onion for 2-3 minutes, to soften.
3) Add the courgete, ginger and seitan to the pan and fry for a further 5 minutes or until the courgete is soft.

4) Sprinkle with soy sauce and fry 1 more minute.
5) Season with freshly ground black pepper.

Coated Tofu

Serves 2:
Soy sauce (2 tbsp)
Water (1 tbsp)
Garlic (powder - 1 tsp)
Ginger (grated - 1 tsp)
Tofu (firm - 250g)
Corn flour (enough to coat)
Olive oil
Red onion (1 - sliced)
Scallion (1- chopped)

1) Mix together the soy sauce, water, garlic and ginger in a medium-sized bowl.
2) Add the tofu, coat in the mixture and allow to marinate for 5-10 minutes or longer if possible.
3) Set aside the liquid mixture and drain the tofu. Dredge the tofu in the flour, coating it on all sides
4) Place a sauté pan or wok over high heat. When smoking, add just enough of the olive oil to coat the bottom of the pan. Add the tofu and cook until is brown. Transfer the tofu to a hot plate and reserve.
5) Add the onion and scallion to the pan and cook until soft . Add the marinated liquid. When it starts to thicken slightly, remove from the heat and pour over the tofu.

Spanish Tortilla

Serves 2:
Onions (100g - sliced)
Potatoes (250g - sliced)
Olive oil (2 tbsp)
Eggs (2)
Rice drink (50 ml)
Corn flour (1 tbsp)
Salt
Pepper

1) Heat the olive oil (1 tbsp) in the frying pan and add the potatoes and onions. Cook gently until tender. Season with salt and pepper.2) Meanwhile, break the eggs into a large bowl and whisk them lightly. Add the rice milk and the flour and some seasoning. When the onions and potatoes are cooked, quickly transfer them to the eggs in the bowl.
3) Put the frying pan back on the heat and add the rest of the oil. Mix the potato and eggs thoroughly before pouring the whole lot into the frying pan.
4) When there is no liquid egg left on the surface of the omelette, turn it over to cook the other side. Give it about 2 minutes more, then turn the heat off and leave it for a further 5 minutes to settle. Serve hot or cold with a salad or a vegetable soup.