Main dishes

Vegan curry

If you love spicy food you are going to love this dish. There are options, anyway, to make it more or less spicy according to your preferences.

Ingredients:
eat 2

300 gr of either white or brown rice
1 onion
2 green peppers 
2 aubergines
2 courgettes
4/5 tomatoes
1 can of coconut milk/ soya cream
300gr (approx) of tofu
curry powder (I use tikka massala)
EVO oil
salt

While you boil the rice cut the onion in thin slices and cook in some oil in a pan until it reaches a light brown colour, add the rest of the vegetables previously washed and cut in dice. (I never peel the aubergine or courgette). Cut the tofu in small dice and cook it with oil in another pan until it becomes slightly coloured.
Once the vegetables are done you can add the tofu, 2 teaspoons of curry powder and 1/2 the can of coconut milk (150/ 200ml approx). Stir until it becomes creamy. 

When it’s done serve in a dish next to the rice.

Main dishes

Veggie muffins


This is, undoubtedly, an extremely original recipe to present your guests with, especially if you are inviting non vegan people who think vegans eat only boring salad leaves or boiled veggies.

They can be made with any combination of veggies but I have made them with fried peppers which make really tasty muffins.

Ingredients:

5/6 green peppers
1/2 big red pepper
EVO oil
salt
2 glasses of flour
2 glasses of unsugared soya milk
1 glass of sunflower oil
2 bag of Royal raising powder
some chia and sesame seeds


Wash the peppers, cut them in slices, add oil and salt and cook them on slow heat. Meanwhile prepare the mixture for the muffins. Using the whisk of a food mixer mix the flour with the soya milk, some salt, sunflower oil and the raising powder.


Pour the creamy mixture in oven moulds,  add some fried peppers and mix with the cream then add a pinch of seeds on top.

Cook in oven at 185° C for 30/35 min.
When ready serve hot with some salad or vegetables.

Main dishes

Spelt with broad beans


Buckwheat with broad beans

Ingredients:
1/2 kg of fresh broad beans

2 big onions

EVO oil

1 glass of white wine

salt

400 gr of spelt (use buckwheat for gluten free option)


Peel the onions, chop them in slices and put them with some olive oil and salt to cook slowly until they reach a light brown colour. Add the boroad beans to the onion, then the wine and salt. If they’re not cooked when all the wine has evaporated add a little water so they don’t burn.

Separately boil the spelt, 2 glasses of water for every glass of spelt. Once all the water has gone it should be cooked. Finally mix it with the broad beans. It can be served hot ol cold. 

Main dishes

Vegetable Fideuà


It’s a Catalan/Valencian dish similar to paella but made with noodles instead of rice. Originally made with seafood it can be made with vegetables too.

 Here is my veganised version with a gluten free option too. It is generally served with “all i oli”, a sauce similar to mayonnaise but made with garlic and oil. I usually serve it with vegan mayonnaise as I can’t stand the smell or taste of garlic. 


Ingredients:

Eat 4 

2 onions
2/3 green peppers
1 red pepper
4/5 small carrots
4 artichokes
1 aubergine
6/7 small ripe tomatoes
EVO oil
1 l of vegetable soup
2 garlic cloves
1 teaspoon of red hot peppers oil/ dry chilly peppers
1/2 kg of noodles

For the fluten free option I have used buckwheat as I couldn’t find any gluten free noodles.

Cut all the vegetables in small bits, put the onions, peppers and carrots in a big casserole and cook with oil. Add salt to taste.




Add then the aubergine cut in small dice, the artichokes in thin slices and finally the tomatoes in small bits. 


Once the vegetables are cooked put them in a bowl. Put some olive oil in the casserole with the 2 garlic cloves sliced and the red hot chillies. 


Fry them and once they’re brown remove and add the noodles to the casserole. 


Stir continuously until they become of a brown colour but do not burn them.


Add the vegetables previously cooked and all the vegetable soup.


 Mix and stir then let it cook for a few minutes until there is no more liquid in the casserole. Remove from heat and let it sit for a minute. Then it can be served. 

Gluten free option

Main dishes

Quinoa with asparagus and fresh tomato sauce.


Ingredients:

Eat 4

400 gr of quinoa 
1/2 kg of fresh asparagus
5/6 fresh rape tomatoes
vegetable stock/vegetable soup
EVO oil



Boil the quinoa in 800 ml of water with a vegetable stock cube or in the same amount of vegetable soup. Add some salt to taste.
Separately wash the asparagus, cut them in bits, put them in a pan with some olive oil and salt then let cook for about 10 minutes. Add the tomatoes previously peeled and chopped in small pieces and let cook until the tomatos are ready. 

When all the ingredients are ready mix them in a bowl. Add some olive oil. 


It can be eaten hot or cold.
I’ve used a pasta mould to shape it nicely  into a plate. 
Any vegetable can be used to decorate it.

Main dishes

Courgette and onion cream


Ingredients

Eat 4

5/6 courgettes
2/3 onions
EVO oil
water
salt
(soya milk)



Wash the courgettes, cut them in small pieces then put them in a casserole. Peel and chop the onions in slices too then add them to the courgettes in the casserole. Add some oil, salt to taste and let cook on for about 15 minutes. Stir very often. when the onion starts to reach a light brown colour add water to cover all the courgette and let boil until the courgette and onions are cooked. when adding the water you can choose to add a part of water and a part of soya milk. Once cooked make it into a cream using a food mixer.

It can be served hot or cold. I’m the summer it’s great after keeping it in the fridge for a few hours. Add some olive oil on top when you serve it in the dish.

Main dishes

Asparagus (eggless) omelette.

image

Ingredients:

8 spoonfuls chickpea flour
8 spoonfuls water or any vegetable milk
250gr green asparagus
EVO oil
Salt

Cut the asparagus in pieces one by one into a bowl of water and wash them. Put all the asparagus in a pan with some olive oil, add salt and cook.
Meanwhile, in another bowl, mix the flour with the water or vegetable milk and add some salt.
Once the asparagus are ready add a spoonful of oil then pour the mixture in the pan when the pan is hot. Mix gently then let it cook on slow heat until it looks done on one side, finally  toss it gently by using a dish and let the other side slowly cook.
Serve hot.