Creamy Broccoli and Cauliflower soup

broc and cauli soup

This has to be one of my favourite warming meals. Seriously. I have been making it at least once a month for the last 3 years and I still haven’t gotten sick of it. I even make it in summer, cause, well, why not? Good is good no matter what time of year or the temperature outside.

It’s quick and easy to make, low calorie, and when served with some tofu and wholemeal pasta is a pretty complete and filling meal. I also like to mix in some nutritional yeast at the end to give it that umami hit. Make it even quicker in a pressure cooker, and put any leftovers in the freezer so you can enjoy it any time! Continue reading Creamy Broccoli and Cauliflower soup

Wholemeal Fettuccine with Zucchini, Mushroom and Tofu (or white beans)

zucchini mushroom and tofu pasta

This is my all year round go-to dish, mostly because it’s simple, quick, healthy, filling and ridiculously delicious. If I need a packed lunch that holds well, I make it with spirals rather than fettuccine. If I feel like changing up the flavour a little, I use white beans (great northern, cannellini, ganxet – whatever I have). Missing parmesan? Sprinkle a good whack of nutritional yeast on top. So much yum.
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Red Curry Butternut Pumpkin (Squash) Soup

red soup

I’ve just spent a week on the stunning island of Koh Lanta, where my body got a chance to recharge in the sunshine and my taste buds got reacquainted with some of my favourite flavours. Sorry Barcelona, but you just don’t have any decent Thai restaurants that also cater for vegans :(

Since I’ve been back, I’ve been experimenting with Thai flavours and must say I’m pretty stoked with the result. One such experiment is this spicy, creamy, deeply gratifying Red Curry and butternut pumpkin soup. Pro-tip, Aroy-D‘s range of curry pastes include a few vegan ones, hooray! Continue reading Red Curry Butternut Pumpkin (Squash) Soup

Hot Sauerkraut with Dried Porcini Mushrooms

porcini and kraut

I just spent the last couple of weeks visiting family and friends in Poland and Germany. Aside from being cold (-8c!), it was awesome. My relatives went out of their way to make some really great vegan pierogi for me, as well as some really lovely dishes of plant base. Delicious! So of course, as happens, I went shopping and shipped home a bunch of stuff, and of course am craving all the delicious foods that I grew up eating.

For the last few days it’s been sauerkraut. Oh how I LOVE saurkraut when it’s cooked properly… so warm, so filling, so good for your intestinal flora! This is a simple way of preparing the stuff, and goes excellently with a good vegan sausage, like Viana’s Veggiefresh Bratwurst, good bread, or even some trusty boiled potatoes. YUM!
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How to cook dry chickpeas (garbanzo)

I use chickpeas. A lot. Because they are awesome.

I mix them with rice and vegetables for a filling meal, add them to salads for protein and flavour, and of course use them to make hummus, the go to snack of vegans everywhere.

Buying cooked chickpeas in Barcelona is a cake walk – jarred chickpeas are available everywhere, tinned not so much. But dry is always my go to. Freshly cooked ALWAYS tastes better, and you can freeze anything you’ve cooked and aren’t going to use within a couple of days.

Chickpeas swell like crazy – over double their dry weight. Keep that in mind when you start. Old chickpeas need to cook longer than fresh, so try and buy fresh and only enough for what you plan on using over the next few months.

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November Pisto with chickpeas and brown rice

November Pisto header
A deeply satisfying 1 bowl dish. Delicious hot or cold.

I usually buy my fresh fruit and vegetables from ‘The Green Farmers‘ on C/ Valldonzella in El Raval. They’re open late (important when you work nights), and the brothers Antonio and Rafal have some of the best ecological produce I’ve seen, all at an exceptionally fair price. What they don’t grow themselves they source from a co-operative of other like minded farmers.

They also have fresh tofu, made by a local family of Filipino descent. It is by far the best tofu I have ever eaten, and I usually pick up a slab on Tuesday’s after I finish work. I’ll write a whole post on that stuff soon enough. But I digress.

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