Main dishes

Courgettes and tomatoes filled with a veggie mince.

A really tasty option to cook veggies to serve either as side or main dish. It is totally gluten free unless you wish to add some grated bread on top before cooking in the oven.

Ingredients: (per person)

1 big courgette
1 red tomato
1 big onion
4 spoonfuls of texturised soya
EVO oil
some parsley
some white wine
bread crumbs

Clean and chop the onion in very thin slices, cook in a casserole on slow heat with oil until it reaches a light brown colour.

Meanwhile let the soya rehydrate in a cup. Use the same amount of water and soya.

Wash the courgette and tomato then chop them in two parts and empty them. Chop and add the content to the casserole. Let cook for a few minutes the add the soya which should have absorbed all the water.

Salt to taste.

Once the mince is cooked add some chopped parsley, mix, then use to fill the courgette and tomato.

You can add some bread crumbs or gluten free bread crumbs on top. Lay on an oven tray with some oil, water and/or a drop of wine. Cook in a pre heated oven at 200°C until the liquid part disappears and looks toasted.

Main dishes

Chickpeas and tomato soup.

A hot soup in winter makes a really pleasant evening meal. If you are a fan of tomato soup you’re going to absolutely love this dish.

Ingredients: (eat 4)

2/3 big onions
6 tomatoes
500 gr chickpea
vegetable stock
EVO olive oil

First of all peel then cut the onions in small bits, then poach them in olive oil until they reach a light brown colour.

Meanwhile wash the tomatoes, chop them and mash them with a food mixer. You can either make it completely liquid or leave small bits depending on your tastes. You can also use a tin of tomato but at home we like to use fresh vegetables.

Add the cream of tomato to the casserole with the onion and cook on low heat until the sauce is done.

Add 1,5 l of water, salt and the vegetable stock unless you want to add vegetable soup previously made instead of the water and bout it for 15 minutes approx.

As to the chickpeas you can either boil some after keeping them in a bowl of water for at least a whole night or use tinned ones. In either cases it’s a good idea to keep the water from the chickpeas as it is the natural substitute of egg white and a basic ingredient in a lot of vegan recipes such as chocolate mousse.

Finally add the chickpeas to the tomato soup and let cook for about 20 minutes.

Serve hot!

Main dishes

Tofu “alla pizzaiola”

Tofu is a rich source of protein but it can be quite tasteless on its own, though some people like to eat it anyway. 

This recipe was one of my father’s favourite  to eat veal, I have adapted it to make it vegan and I’m pretty sure he’s have enjoyed it.


1 packet of fresh tofu
5/6 rape tomatoes
EVO oil

Cut the Tofu in slices, don’t make them too thin so they don’t brake.

After washing the tomatoes and cutting them in pieces make them into a purée using a food mixer. In a pan put the tomato juice with some oil, salt and a pinch of oregano then cook for a while.

Add the slices of tofu, cook until the tomato sauce becomes creamy, then let it rest before you serve it.

Main dishes

Broccoli with béchamel sauce.

Here you have a great way to serve broccoli  to people who, like kids, are not really keen on veggies. It can be considered as a main or side dish.

The Ingredients are basically broccoli boiled in salty water or steamed and then you add béchamel cream and grated cheese  on top and bake and grate it in the oven. 

You can find the recipe for making béchamel sauce in the sauce menu in this blog.

Main dishes


Here you are my receipt for pizza base, then it can be “decorated” with all kind of veg and made with or without vegan cheese.



600gr flour (though I often use half brown, half white flour)
1 teaspoon of salt
25gr of fresh baking yeast
1 can of beer
1 spoonful of EVO oil

Mix all the ingredients in a bowl, first of all flour and salt, then dissolve the yeast in the beer and mix it all with the flour adding the oil. Work the mass strongly until you make a soft, elastic mass then cover the bowl and leave it to rest for a couple of hours. If you have a bread machine, just mix all the ingredients and use a bread programme.

Once your base has grown divide it in 2/3 parts and work it into a thin layer onto oven trays using olive oil on your hands so it doesn’t stick to them. I usually use oven paper and oil it first.

When it comes to the ingredients you have a great choice. My favourites are cherry pizza and potato pizza.

Cherry pizza

Cover the base with pieces of vegan mozzarella previously cur in small dice, then distribute halves of cherries in rows, add salt, olive oil on top and drops of pesto sauce here and there. Cook in the oven at 220°C.

Potato pizza

It may sound strange but it’s delicious. Cut the potatoes in thin slices and use them to cover all the base, the add salt, olive oil and some grounded dry rosemary leaves. Cook in the oven at 220°C.

Another option is to fry green peppers and adding them on top of the potato layers instead of the herbs.

Mushroom pizza

Add vegan mozzarella and raw mushroom cut in thin slices on top of the base. Some salt and olive oil.

Or mushroom and asparagus previously cut and fried.

Main dishes, Side dishes


More than a main dish or a side dish this is a deliciously refreshing starter in Spanish cuisine. There’s nothing better than a fresh gazpacho on really hot summer days and it has usually saved me when going to a restaurant in Spain with friends and there really aren’t other options on the menu. I’m sure everyone gets the feeling. Here in Spain if you ask for a green salad in most restaurants you might even get it with Tuna on top and anchovies inside the green olives. In a lot of places tellin the waiter you are vegan doesn’t help much so you have to start giving details of what exactly you don’t eat to get a simple reply: “what do you eat then?” 😊

Ingredients :

(Eat 4)
For the cream:
4 rape tomatoes
1 green pepper
1 small onion
1 cucumber
1 garlic clove
EVO oil

For the topping:
1 cucumber
1 small onion
some cherry tomatoes
1 green orbyellow pepper
a few toasted or fried slices of bread (for gluten free options use gluten free bread slices or avoid the bread)

After washing all the ingredients for the cream chop them and place in a high bowl, add salt to taste and 2/3 spoonfuls of oil. Mash it all using a food mixer until you obtain a soft cream. Keep in the fridge.

Separately chop all the ingredients for the topping in small dice or pieces so that they can be taken to the table in small bowl and everyone can choose what to decorate their gazpacho with or you can serve a bowl of gazpacho with a bit of each on top.

Main dishes

Red Peppers filled with quinoa

After a month away I’m back with some new ideas and willing to cook my own food again. 

My grandmother used to make peppers filled with breadcrumbs and some veggies, in Spain they make peppers filled with either minced meat or fish. This is my vegan and gluten free version. Everyone loved it at home.


(Eat 4)

200 gr of quinoa
2 onions
2/3 green peppers
2 courgettes
4 red peppers (small size)
EVO oil
a glassbof white wine

Wash the peppers and courgettes, cut the onion and green peppers in small bits and cook on slow heat with some olive oil and salt until the onion becomes light brown. Add the courgettes previously chopped in small bits, the wine and some water. Let cook until the courgette becomes creamy. 

Separately boil the quinoa in some water. Chop the tops off the red peppers and empty them.

Once the quinoa and vegetables are done mix them in a casserole, then fill in the peppers completely. 

Pre heat the oven at a temperature of 220°C,  cook the peppers for about 40 minutes. The oven cooking time will depend on the size and quality of the peppers. Once ready serve hot with some veggies or salad.