Vegan Paella

Vegan Paella – Being Vegan in Spain

I have always loved paella and here is my version of paella that is 100% vegan.

Paella for two persons:

Pan: 25cm diameter / 4cm deep

For the vegetable base I have added:

  • 1 sweet salad onion (chopped)
  • 1 red pepper (diced)
  • 10 green beans (chopped)
  • 1 potato (diced)
  • 2 cloves of garlic
  • Handful of squashed olives

You will also need:

  • Paella rice (approx 3 handfuls)
  • Vegetable stock
  • 2 large tbs of pimentón
  • 1 small tin of artichoke hearts

I fried off the chopped onion with the 2 gloves of garlic and added the diced potato, diced red pepper and chopped green beans. To add to the flavour I added the squashed olives, very tasty!

Once the vegetables are fried off and the onions are browned I added three handfuls of paella rice. The rice gets stirred in and then cover the ingredients with vegetable stock up to just under the rim of the pan.

Once the water starts to be absorbed by the rice add two large table spoons of pimentón. Make sure that all the pimentón is stirred in giving the paella that  rich red colour and great flavour. 
Always make sure that there is enough stock for the rice to absorb so it will be nice and soft.  Add several artichoke hearts and let the paella simmer on a low heat. When the liquid is then fully absorbed the paella is ready to serve.  Serve with fresh bread and enjoy.  ¡Buen provecho!

Ensalada Mixta (Mixed Salad)

Ensalada Mixta (Mixed Salad)

The ensalada mixta is a great start to a meal but it can also be be a great lunch idea that is not too heavy if you are planning something active, like walking around Málaga City. What makes this ensalada mixta (mixed salad) tasty is the quality of the ingredients used. The quality of the Spanish salad tomato is excellent, juicy, sweet and full of flavour and with a little salt the taste is complete. Mixed through the crispy lettuce the tomatoes are combined with a variety of pickled silverskin onions, pickles and peppers topped off with a little olive oil, vinegar, salt and black pepper.

To give this salad a nice balance we wanted something hot and that is the fried potatoes (patatas). The potatoes where boiled and then fried with some onions, garlic, green peppers, mushrooms and some paprika. Paprika is an essential part in Spanish cooking, used in a wide variety of dishes best known would be paella (keep a close eye as we will be posting a vegan paella soon). The paprika gives a great smokey flavour to the potatoes and balances the flavours in the salad. Bread is very important with Spanish meals and if you venture passed many local shops you see fresh baked bread everyday.

With the making of this Ensalad Mixta I have achieved two goals. The first the eating of a flavourful lunch, fresh and vegan and secondly the opportunity to practice Spanish. All ingredients where bought locally, the vegetables (Verduras) where bought across the road from where we are staying and the bread (Pan) from the Panadería 1 minute from the apartment.

Buen provecho (Bon Appetite)

Vegan Chilli Chocolate Brownies

Vegan Chilli Chocolate Brownies

For the past few days I have been obsessing about chilli chocolate brownies, not everyone’s cup of tea I know, but I just love chilli chocolate. So this afternoon I thought enough thinking, more doing and voila 40 minutes later I had a plate full of brownies. Success.

Not too bad for never having made them before, I must say I was almost tempted to put in more chilli but to be honest 1 teaspoon was enough, even for me. I have included the recipe below.

Vegan Chilli Chocolate Brownies Ingredient:

  • 200g self raising flour
  • Pinch of salt
  • 150g Golden Caster Sugar
  • 3 heaped tablespoons of Cocoa Powder
  • 250ml Sweetened Almond Milk
  • 1 teaspoon Vanilla Essence
  • 100g Hazel Nuts
  • 100g Vegan Dark Chocolate
  • 1 teaspoon chilli flakes (less if you don’t like it too hot)

Vegan Chilli Chocolate Brownies

Method:

Sive all of the dry ingredient together.

Pour in the almond milk and vanilla essence, mix into the dry ingredient.

Vegan Chilli Chocolate Brownies

Crush the hazel nuts with a mortar and pestle leaving some of the nuts larger.

Vegan Chilli Chocolate Brownies

Break up the chocolate into various sized pieces.

Vegan Chilli Chocolate Brownies

Mix the nuts, chocolate and chilli flakes into the mixture.

Vegan Chilli Chocolate Brownies

Pour into a greased baking tray, lined with greaseproof paper, unfortunately I only realised I didn’t have any at this point.

Vegan Chilli Chocolate Brownies

Bake on a gas mark 4 for about 25 minutes.

Leave to cool and cut into rectangles.

Vegan Chilli Chocolate Brownies

Just perfect with Moroccan mint tea for an afternoon snack.

Vegan Chilli Chocolate Brownies

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