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.


Béchamel sauce

Béchamel sauce also known as white sauce is a creamy sauce well known in French cuisine which gives chance to change vegetables into a tasty hot dish. I have veganised it and usually make a gluten free option which can be altered depending the kind of flour you wish to use.


1 glass of buckwheat/chickpea/lentil flour
2/3 glasses of vegetable milk
3 spoonfuls of EVO olive oil
1 pinch of salt
1 pinch of pepper.

The amount of vegetable milk or flour may vary depending on how thick you may want your sauce.

In a high casserole mix the olive oil with 2 glasses of vegetable milk,salt and bring to boil. When boiling reduce the temperature and start adding small amounts of flour while mixing it continuously with a whisk. Add more flour and vegetable milk to make it thicker or more liquid. When it reaches the thickness required, remove from heat and add it to the recipe you wish.


Chocolate mousse

For chocolate lovers a chocolate mousse has always been a great dessert. Lots of you will also be glad to know that a vegan version of chocolate musse doesn’t contain any fat so you won’t be feeling guilty while eating it.  

Aquafaba is a main ingredient, it is the natural substitute of the egg white which consists in just the water in which chickpeas have been boiled.


300 ml of aquafaba
300 gr of dark chocolate
a sponful of agave syrup or any other natural sweetening.
1/2 spoonfuls of soya drink

Whisk aquafaba in a bowl until it looks like a white cream.

Separately melt the chocolate in another bowl in the microwave or in a pot on slow heat. I usually add a drop of soya drink to help the chocolate melt. Let it cool slightly then mix it with the aquafaba cream.

Add the agave syrup while mixing it the pour in bowls or glasses.

Let cool for a few hours. You can serve it decorated with nuts or berries.

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.