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.

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.

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

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.


5/6 green peppers
1/2 big red pepper
EVO oil
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

1/2 kg of fresh broad beans

2 big onions

EVO oil

1 glass of white wine


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. 


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.


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.