VEGAN CHORIZO

   I loved chorizo! I tried many recipes to get the best vegan chorizo and this is one of my favourites. I think that pimentón is the principal ingredient in this recipe. If you can´t  find pimentón you could use paprika (I saw Pimentón in M&S, Morrisons and Tesco but I´m not sure about them having it always. You can also find it in Amazon or Ebay).

  

 For 3-4 Chorizos you will need:

   1 cup of textured soya mince

   3 tablespoon of olive oil (or another oil)

   Wheat flour

   3-4 tablespoons of Pimentón (I used 2 of the spicy one and another one of sweet Pimentón)

   1 tablespoon of cayenne (just if you like spicy!)

   2 tablespoons of oregano

   2 tablespoons of garlic powder

   2 tablespoons of parsley

   1/2 pepper

   1 tablespoon salt

   *Vegetarian gravy (optional)

  Method

   

   Hidrate 1 cup of textured soya mince in hot water with vegetarian gravy for 10 - 15 minutes. Then drain it well.

  

                          

Mix all ingredients except flour. I made two differents types of chorizo, one of them with a little bit of curry paste (I think this one shouldn´t be called chorizo, maybe curry sausage?).

  

     Add flour to get a texture as the one in the picture

And now... it is time for rolling it up!

                           

                           

                           

                           

                           

   Next step is boil your chorizos 45 min or 1 hour. Then let them get cool and they are ready.

   I usually cook them with some oil or in the oven. And I use them in pizzas, sandwiches...You can freeze them and use later if you want!

      

                          

                   

    

SPANISH OMELETTE (TORTILLA DE PATATAS)

        Everyone loves a good spanish omelette! In Spain, most of vegan recipes include chickpea flour but in this case I didn´t have it so I tried it with some polenta cornflour and a little bit of wheat flour. I loved the result! I would like to share with you all of my omelette´s recipes and I think this is a very nice beginning.

      I made a little omelette as you can see in the pic but I´ll give you the tips to get your own one with any size.

     You will need:

     Cornflour (I used the one for polenta)

     Wheat flour

     Olive oil

     Onions

     Potatoes

     Salt

   *Optional: Kala Namak. It is an Indian salt with a hint of egg (I didn´t use it this time).

 

   The firs step is choose a frying pan with the size that we want to get. Then we will cut the potatoes in slices as you can see in next picture. We must have enough slices to fill the pan. Then cut onion and add to potatoes (I like onion so much in this kind of omelettes so I used 1/2 medium onion for 1 big potato. This is up to you!)

Pic from lacocinadelchefmonge

  Now is time to cook onion and potatoes with oil enough to cover them all. You can use the same pan, a fryier or another pan and the oil you usually use. We don´t need to fry them, just poach them in oil, so we should cook on medium heat (thanks to the anonymous one who game me the verb "to poach" :D) They must be cooked but soft, not crispy!

  When we finish we drain the oil and reserve for later.

  Next step is making our "egg". For my little omelette I used 4 and 1/2 tablespoons of cornflour, 1/2 tablespoon of wheat flour and around 12 tablespoon of water. You can see the picture to see the texture you are looking for. 

The quantity of your "egg" will depend on the size of your omelette so see next picture to see how it should be once you mix everything together. 

  Now it is time to add the salt!

 Put some drops of oil in the pan and add the mixture (medium heat again)

  You have to be patience because it takes around 10 minutes for each side to be ready, more if your omelette is bigger, so you have to check it, turn it over and give it the shape with any tool you have as next pic!

  And that is all!! I know this recipe has lots of grammatical errors. It was very difficult for me and I hope you could help me with that! If you are reading this and you want to help me, send me a message and I will make you the best spanish omelette!

                     IF YOU HAVE ANY DOUBT PLEASE DON´T HESITATE TO ASK! 

ALIOLI POTATOES (SPANISH TAPA) AND VERY EASY VEGENNAISE

  Alioli is a very typical spanish sauce (from Catalan word All-i-oli wich means "Garlic and oil") mostly used with fries or boiled potatoes served in hot and cold dishes. I love Alioli!! I found it at Morrisons and I felt very surprise!

 For this recipe I will give you the ingredients for both sauces Alioli and vegannaise (they are almost the same) and the method is exactly the same for both so you will see how easy it is!


 For vegannaise you will need:

 1 cup of sunflower oil (I think you could use another oil but I´ve just made it with sunflower or olive oil and sunflower one is the best for me in this case)

 1/2 cup of unsweetened soya milk  (With this proportion (1- 1/2)  you can make more if you need it)

 1 clove of garlic

 Salt



For Alioli you also will need:

 More cloves of garlic. I like it so much so I usually use a total of 3-4 cloves of garlic

 1 and 1/2 tablespoon of parsley



Method:

 You just have to use a blender (I use a hand blender) and mix all the ingredients!! So easy, isn´t it?

VEGAN ZORZA (Galician typical tapa!)

   Zorza is a very typical tapa in Galiza, the place where I´m from in Spain. It is made with the same meat that it is used to make chorizo and it´s also called picadillo de chorizo, xorza, chicas, sisos...but the most common name is Zorza. It is usually served with fry or boiled potatoes (with some oil and pimentón (paprika) on top).
 Of course this is a vegan version of zorza!!

You will need:

1 cup of soya mince
3/4 cup of olive oil

2 tablespoon of Pimentón (Paprika)
1 and 1/2 tablespoon of Oregano
1 tablespoon of Parsley
2 tablespoons of soya sauce or white wine
2 cloves of garlic
1 bay leaf
Vegetable gravy (OXO or something similar)
Salt
Pepper


Method:



At first we need to hidrate the soya for around 15 min. We will use water with gravy so the soya will take more flavour. We will drain the soya very well.

Next step prepare the marinade. We will finely chop the garlic and then we will add the rest of the ingredients mixing them fine.

    Finally we will mix soya mince with our marinade. We will see that soya absorbs most of the marinade so we could add more oil and spices if we want. 

    We could cook it after 4-5 hours (It would be better on next day) and thats´s it! If the soya absorbed all the oil you can use more to cook it.

You can use this zorza to make empanadas, empanadillas, stews...

IF YOU HAVE ANY DOUBT, QUESTION OR SUGGESTION...DON´T HESITATE TO ASK!

MISO SAUCE

     Do you like MISO??? Then you HAVE to taste this lovely and very easy sauce!

  
    You will need:

    MISO paste (I used around 2 and tablespoons)
    Water (10 - 15 tablespoons. It depends on the consistence that you are looking for)
    1 tablespoon of Soya sauce
    1 tablespoon of Olive oil (or another oil)
    1/2 tablespoon of any sweetener (Could be any kind of sugar, syrup...)
    Sesame seeds

 
    
      

   Method:

    Disolve MISO paste in water until get your texture. Then add the rest of the ingredients. When you finish just warm it up (remember that is better if MISO doesn´t boil). And enjoy it!!

OATS BURGUER

 

 There is no vegan blog without burguers recipes, isn´t it? These are the best for me. So easy and cheap recipe that I did for the first time here in UK. You can also use the same recipe to make meatballs, escalopes or whatever your mind could imagine!

You will need (for four burguers):

2 cups of oats (I usually use porridge cause is easier to handle)
1 cup of water (the proportion will be always tha same if you want to do more 2/1)
1/2 big onion or 1 medium one
1 and 1/2 tablespoon of garlic powder (or as you like it)
1 and 1/2 tablespoon of Parsley
Salt
Pepper
Olive oil (or the oil you usually use)

Method:

 At first you will need to hydrate the oats with the water, so mix both in a bowl, remove well and wait for 5-10 minutes. It would be faster with lukewarm water.
Then all you have to do is add the chopped onion (better finely), garlic powder, parsley, salt and pepper. Mix everything and form 4 balls with the dough (don´t worry about the consistence because when you cook it gets better!). Put some oil in a pan and when it is hot, put the balls and squash them to get the shape of a burger. Add more olive oil if necessary.

      If you want to make meatballs you just have to add a little more of water (or white wine if you     prefer) to make them more succulent so you will have to coat with any kind of flour and fry the balls. They get better if they are small!

NOTE: You can freeze them
             You can add all the spices you can imagine!

Hope you like it!!!

    

FETA STYLE CHEESE

Do you miss feta?? This is a very cheap and easy way to complete your salads, pasta, sandwiches...


You just need:

Tofu (soft or sprouted)
Olive oil
Salt and pepper
Lots of spices! I used basil, pimentón (paprika), oregano, parsley, garlic (I used garlic powder and 2 cloves of fresh garlic), cayenne and pink himalayan salt.

Method:

Just mix the olive oil with the spices and garlic and remove.
Chop the tofu, as you can see in the picture, and add it to the olive oil mixed
Marinate it for at least 4 hours before consume it
It tastes better after one or two days in the fridge.

HOPE YOU ENJOY IT!!

TOFU CREAMY PASTA SAUCE

 Tofu and me are not really good friends. I don´t like it too much and I´m pretty sure that he doesn´t like me. Despite that I keep trying recipes with Tofu and sometimes, I get tasty things like this recipe that I want to share with you today!


INGREDIENTS (2-3 people) :

Silken or soft tofu 300g

2 Tablespoons of olive oil (I usually cook with olive oil but you can use what you have, of course!)

1/2 Onion

1-2 Cloves of garlic

Black olives (I used a 130g jar but it depends on what you want)

1/4 Glass of vegetable milk (I used soya milk)

Salt and pepper (I used 1/2 teaspoon of pepper and 1/2 tablespoon of salt)

1/2 Tablespoon of oregano

1/2 Tablespoon of parsley

1 Teaspoon of basil

Toasted almonds or vegan cheese to use as a topping




METHOD:

  Heat the olive oil up and then add the onion finely chopped stirring from time to time. After 5-7 minutes add the tofu (previously mashed) and chopped garlic. Alfter 10 minutes add olives, oregano, parsley, basil and salt and pepper. Cook everything together for another 10 - 15 minutes stirring again from time to time. Finally add the milk and stir for 1-2 minutes and taste salt again.
  Whip everything and taste the consistency, you can add more milk if its necessary.
  I usually use nutritional yeast, almonds or cheese on the top of my pasta!

I hope you´ve enjoyed it and if you have any doubt or suggestion just write me!