Winter at the Cortijo: Vegan food for the olive harvest
At certain times of the year when there’s not much growing except kale and cabbage, it’s good to have some different recipes for what to do with kale.
For a good part of the year, we have volunteers coming to stay with us to help us with the farm and most of them come through Workaway. Our first ever workawayer was Tiffany from New Zealand. This recipe for a vegan kale and chickpea curry popped up on her Facebook feed the other day – I think it was posted by her mum.
The original recipe is taken from the Cooking Light website with a few modifications: as I was cooking for 6 people, and we’ve got masses of kale, I used a large bowl of chopped kale (almost an entire colander), more chickpeas and different spices.
This take on a vegetarian paella used chunks of firm tofu that have been marinated in soy sauce, and also butter beans and green beans as well as the usual paella base ingredients (onion, green pepper, red pepper, garlic, tomato, etc.).
Vegetable Paella with Tofu
A delicious take on a vegetarian paella made with tofu and beans.
Cocido is a traditional beef, chicken and chickpea stew from Madrid. It is similar to the French “Pot au feu”, where all the meat and vegetables are cooked together and then eaten separately, with the liquid served as a starter and the meat and vegetables as the second course.
The recipe is based on one by Carlos Arguiñano (see this page for his Spanish version).
morcilla de cebolla (Spanish black pudding made with onions)
1 ham bone
1 white bone
1 large onion, chopped
3 medium potatoes, cut into chunks
1/2 white cabbage, shredded
3-4 cloves garlic, finely chopped
salt and pepper
Heat some oil in a pressure cooker and gently fry the onion until soft.
Add the garlic and fry for another couple of minutes.
Add the meat and bones (except for the chicken, chorizo or black pudding) and 2.5 litres of water.
Season with salt and bring to the boil.
Add the chickpeas, put on the lid and bring up to pressure.
Cook for 30 minutes.
Run the cooker under a cold tap to reduce the pressure.
Open and transfer some of the cooking liquid to saucepan.
Add the shredded cabbage and the chorizo and morcilla to the pan with cooking liquid and cook for 15 minutes.
Add the potato and carrot tot he pressure cooker.
Bring back up to pressure and cook for 5 minutes.
Cocido Madrileño is traditionally made with beef, chicken, pork belly, black pudding, chorizo and bones, For this non-traditional version, I used pork, chicken, chorizo and meat bones. Mercadona sell a chicken and pork pack for this type of stew that includes the meat and different types of bones that you need.
When almonds are ready to pick some of them have a green casing or husk attached to the almond. Some of the husks are brown and easy to remove and some are more firmly attached. The best way of removing them is with an electric dehusker. The Almonds are poured in the top and the clean almonds come out of the chute into a container. After dehusking the almonds are left in the sun for a final drying. The husks can be used as a mulch or even as animal fodder for goats or horses etc. A dehusking machine costs about 800 euros and uses about 750 watts. We usually manage to dehusk the almonds using solar power.
The dehusking machine is quite noisy and the people working closest use ear plugs. The big thing to remember with a dehusking machine is not to switch it off when there are still nuts inside. You have to wait until you can hear that the nuts have all passed through before switching off. If the machine stops with nuts inside it is difficult to restart. You have to switch the machine off and then turn the flywheel backwards manually. Then the machine is switched back on again and the flywheel is give an extra push with a foot. This can be quite tricky.