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Let's Go- Spain a la vegan

We love Spanish food at home. We can easily recreate recipes, incorporate pulse crops or other protein-rich veggies into the dish, and make it plant-based. We take the freedom of using good quality olive oils in our recipes, but if you are a strict plant-based person, switch up with cooking wine or miso broth.


This tapas dish makes for an excellent starter to a meal or as a main course accompanied by delicious crusty bread and a good Rioja wine.





Patatas Bravas- Why bravas? Are the potatoes mad? Claro que no! It is because they are spicy and hot. This tapa commonly uses smoked paprika spiked with Aleppo or cayenne pepper. For a plant-based meal, complete with a salad and good quality bread.


You may have leftovers if you are fortunate. Reheat them for breakfast and accompany them with avocado toast.

It makes about 2 cups


Ingredients for the Sauce

4 ½ teaspoons of OO

1 small onion, minced

3 garlic cloves, chopped

1 teaspoon smoked paprika

½ teaspoon ground cumin

¼ teaspoon cayenne, ground Aleppo or ½ teaspoon crushed red pepper flakes

1-28 ounce can peel plum tomatoes, chopped, with their liquids

Kosher salt to taste


Directions

1. Heat the oil in a medium-sized saucepan over medium heat.

2. Add the onion and garlic and cook until translucent, making sure not to brown.

3. Add the smoked paprika, cumin, and pepper, and stir for a few seconds.

4. Add the tomatoes and their liquid and ½ cup of water. Bring to a simmer.

5. Cover and lower the heat until the tomatoes have cooked down to a puree. Add more water if it is too thick.

6. If you like velvety, let it cool off and blend it in a blender. Otherwise, if you like it as chunky as we do, use it as is.

7. Season with salt and spice it up with your favorite hot sauce. A chipotle-flavored one will add more smokiness to the flavor.


Ingredients for the Potatoes

16 small red-skinned potatoes, or 1.5 pounds

1 14.5 ounce can of chickpeas, drained and rinsed

Kosher salt to your liking

Spicy Tomato Sauce


Directions

1. Place the potatoes in a large saucepan, add cold water and cover by 2 inches.

2. Bring to a boil over medium-high heat, partially covered until they are tender, about 15 minutes.

3. Drain and allow to cool off. If your potatoes are too large, halve them.

4. Add olive oil to the pan and sauté the potatoes.

5. Incorporate the chickpeas and stir. Sprinkle more Kosher salt and serve with spicy tomato sauce.

6. And, like always, enjoy it in good company.





Cucumber and Grapefruit Salad with Steamed Asparagus- The cucumber's coolness and the grapefruit's bitter-sweetness make for a perfect pairing with the spicy patatas bravas.

Serves 2


Ingredients

1 large English cucumber, cubed in 1” pieces 1 grapefruit, peeled, pitted, and cut in segments then halved

1 TBSP fresh dill

2 TBSP OO

1 TBSP white balsamic vinegar

2 TBSP juice of grapefruit

1 teaspoon Kosher

½ teaspoons freshly ground pepper

6 steamed asparagus


Directions


1. Place all ingredients in a large bowl and toss. Season to taste.

2. Serve asparagus on the side.








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