“We can't solve problems by using the same kind of thinking we used to create them” Einstein
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Recipes

Since becoming vegetarian my interest in food has increased through necessity as well as greed!

Finding a good balance of food for optimal health is more of a challenge for the vegetarian, especially living in a country that often thinks being vegetarian means not eating red meat - chicken, fish and shellfish seem to be considered as vegetarian food here.

So I've spent time researching as well as experimenting and occasionally find a real corker of a recipe. Sometimes I even manage to come up with one myself. As I've been asked by various volunteers for these recipes I've decided to put them here on our web site so everyone can enjoy them.

Tortilla Espaņola - by Pablo Castellanos

This is a vegan version of the classic Spanish tortilla.

  • 1 cauliflower
  • pinch of ginger
  • 100gm peeled broad beans
  • 50gm chopped spring onions
  • 2 tspns curry powder
  • 200gm chickpea flour
  • 500 ml water or veg stock
  • 1 tbspn lemon juice
  • 1 tbspn sesame oil
  • salt
  • love

Cut the cauliflower into little branches, mix with the broad beans, onion, 1 tspn of the curry powder, lemon juice and salt. Massage this mixture for a minute so all vegetables are covered in the mixture and leave to marinate for 30 mins.

In the meantime, mix the chickpea flour with the water, the other tspn of curry powder, sesame oil and salt.

After the 30 mins mix the two preparations together in an oven dish lined with baking paper and cook for 40-60 minutes at 200C.

I cook mine on the stove top in a frying pan with a lid. It takes about as long on a lowish heat.

Serve with fresh coleslaw for a tasty combination.

Fruit Cobbler - Laura Davies

  • 1 1/2 cups plain flour
  • 1 cup sugar (half muscovado, half white)
  • 1 tbsn roughly ground linseeds
  • 1 tbsn roughly ground almonds
  • 1 tbsn roughly ground sunflower seeds
  • 1 egg beaten in a cup topped up to 3/4 cup with sunflower oil
  • 1lb fresh fruit such as plums, apricots or apples, chopped and de-pipped

Gently simmer the chopped fruit in a saucepan until it becomes soft but still has bite. Pour into an ovenproof dish.

Mix the dry ingredients together thoroughly.

Pour egg/oil mixture into the centre and mix to a stiffish mix. Add a splash of water if necessary.

Dollop spoon sized blobs of the mix onto the prepared fruit - leave bits of the fruit visible so the juices can bubble through.

Cook at 180C for approx. 30 minutes.

This is good hot or cold and doesn't need cream or icecream, but you could always serve with some if you wish.

Enjoy!