Vegan chorizo

SPICY VEGAN CHORIZO

This is a great recipe for spicy vegan chorizo and it doesn’t take long to make. Its main ingredients are sun-dried tomatoes and almonds, two things we have plenty of here at the cortijo.

The red pepper is roasted over a flame. Turn it a couple of times until the skin begins to blister and then pop it into a plastic bag. Before you need to add it to the mix, rub off the blackened skin.

Spicy Vegan Chorizo

This recipe is quick to prepare and tastes delicious.

 

INGREDIENTS

  • 220g dried tomatoes
  • 200g raw almonds
  • 120g soft rolled oats
  • ½ large red pepper, roasted
  • 2 teaspoons dried garlic
  • 2 teaspoons dried onion
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • 2 teaspoon oregano
  • 1 teaspoon thyme
  • 1 teaspoon spicy paprika
  • 2 teaspoons salt
  • 1 tablespoon white wine vinegar or cider vinegar
  • 3 tablespoons extra virgin olive oil

 

METHOD

  1. Steam the dried tomatoes over boiling water for 15 minutes.
  2. Transfer the tomatoes to a boil, add a splash of boiling water and cover.
  3. In the food processor, blend the almonds and oats until coarsely ground and then transfer to a separate bowl.
  4. Blend together the tomatoes and red pepper.
  5. Put the almonds and oats back in the blender.
  6. Add the remaining ingredients and pulse a couple of times.
  7. Divide the mixture in half.
  8. Roll out each half on greaseproof paper to form an even sausage shape.
  9. Roll up in the greaseproof paper and store in the fridge for 24 hours.

Vegetarian Vegan Tofu Sausages

vegetarian vegan tofu sausages

VEGETARIAN VEGAN TOFU SAUSAGES

These vegetarian vegan tofu sausages are really tasty and easy to make and they can be prepared in minutes. They are made with tofu and rolled oats and flavoured with sage, onion, Marmite and soy sauce.

vegetarian vegan tofu sausages

Vegetarian Vegan Tofu Sausages

In this recipe, you blitz up some tofu, onion and garlic and then mix with some fried onions and sage and rolled oats..

INGREDIENTS

  • 200g block of firm tofu, cut into chunks
  • 3 large cloves garlic, crushed
  • 1 large onion, finely chopped
  • a handful of sage leaves, finely chopped1/4 teaspoon chilli powder
  • 1 1/2 cups rolled oats
  • 2 teaspoons Marmite
  • 2 tablespoons soy sauce
  • ½ teaspoon salt

METHOD

  1. Heat some extra virgin olive oil in a frying pan and fry the chopped onion.
  2. Season the onion with salt and pepper, and fry gently until soft.
  3. Stir in the chopped sage and mix well.
  4. Remove from the heat after another couple of minutes.
  5. Add the tofu, garlic, Marmite, soy sauce to the food processor and blitz until smooth.
  6. Transfer to a bowl and add the rolled oats, fried onion and salt.
  7. Mix well and leave for at last 30 minutes to allow flavours to develop and the oats to soften.
  8. Divide the mixture into 8 balls of about 80g each.
  9. Wet your hands and roll out the balls into sausage shapes.
  10. Put on a plate and keep in the fridge until you are ready to fry them.
  11. Heat some extra virgin olive oil in a frying pan.
  12. Fry the sausages for a couple of minutes on each side, turning so that they brown all over.

vegetarian vegan tofu sausages

vegetarian vegan tofu sausages

vegetarian vegan tofu sausages

vegetarian vegan tofu sausages

vegetarian vegan tofu sausages

Herby Vegan Vegballs

HERBY VEGAN VEGBALLS

These tasty veg-balls are healthy, vegetarian, vegan and gluten free. They are quick to make and can either be roasted in a hot oven for about 20 minutes or shallow fried on top of the hob.

cortijoblog herb vegballs

Herby Vegan Vegballs

These herby vegballs are tasty and quick to make. You can serve them by themselves or with a tomato sauce and pasta.

 

INGREDIENTS

  • 3/4 cup dried green lentils
  • 1 medium-sized onion, finely chopped
  • 4 cloves of garlic cloves, crushed
  • 1 cup soft oats
  • 2 tbsps thick tomato sauce
  • 1 tbsp soy sauce
  • 1 1/2 tbsps red wine vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/2 teaspoon chilli powder
  • 1 teaspoon smoked sweet paprika
  • salt and pepper

METHOD

  1. Wash the green lentils thoroughly under running water and then cook in boiling water for 20 minutes until soft.
  2. Rinse the cooked lentils in cold water and leave to drain.
  3. Meanwhile, gently fry the onion in olive oil until soft.
  4. Add the garlic and fry for another couple of minutes.
  5. Add all of the ingredients to a food processor and pulse 3 or 4 times. You want the mixture to come together and to have a bit of texture.
  6. Wet your hands and form the mixture into about 14 balls, flattening them slightly to form patties.
  7. Heat some sunflower oil in a large frying pan.
  8. Put the vegballs into the pan in a single layer and fry on a moderate heat for about 6 minutes.
  9. Turn over and fry for a further 6 minutes or so until they are golden brown on both sides.

NOTES

When I made these, I rolled them into balls the size of golf balls and then flattened them gently to form small patties but they can also be made into larger burger and cooked in a frying pan or on the barbecue and served in burger buns.

cortijoblog glutenfree vegballs

Vegan Kale and Chickpea Curry

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.

Vegan Kale and Chickpea Curry
Serves 6
Print
Ingredients
  1. 1 large bowl of chopped kale
  2. 1 large onion, roughly chopped
  3. 1 large red pepper, roughly chopped
  4. 2 x 400g jars cooked chickpeas
  5. 1 can coconut milk
  6. 3 heaped tablespoon smooth peanut butter
  7. 3 cloves garlic, finely chopped
  8. 2 teaspoons curry powder
  9. 1/2 teaspoon chill powder
  10. 1 teaspoon ground coriander
  11. 1 teaspoon ground coriander
  12. 1 teaspoon ground cardamon
  13. 1 teaspoon ground cumin
  14. 1 lemon, juiced
  15. salt and pepper
Instructions
  1. Heat some extra virgin olive oil in a large frying pan and fry the onions until soft.
  2. Add the red pepper and continue to fry for a further couple of minutes before adding the garlic and ginger.
  3. Sprinkle over the spices and heat for another 30 seconds or so.
  4. Add in the kale and mix well.
  5. Cover the pan and let the kale wilt down.
  6. Stir in the peanut butter.
  7. Add the chickpeas and coconut milk and heat to a gentle simmer.
  8. Cover and leave for about 15 minutes.
  9. Squeeze over the lemon juice.
Notes
  1. Serve with brown basmati rice.
Cortijo de la Plata https://cortijoblog.com/

Danish Vegetarian Dishes

Danish Vegetarian Dishes

Anna and Sebastian, two Danish workawayers, prepared these Danish vegetarian dishes for Sebastian’s birthday meal. I loved their idea of preparing a delicious vegetarian meal with a Danish theme but using as much of our home-grown vegetables and produce as possible. All of the dishes are vegetarian and the patties are vegan.

The main course consisted of spicy lentil patties with a Danish potato salad and a cabbage salad, along with our normal green salad and pan-fried courgettes. Sebastian made some fresh mayonnaise in advance. He some in the potato salad and added some chilli powder to the rest and thinned it down with some lemon juice for a spicy dipping sauce for the patties.

This was followed by Danish-style pancakes with raspberries and cream.

To see the recipes, click on the photos below.

Danish vegetarian dishes: lentil patties

Dried, rapid green lentils were used for these patties and cooked in advance before adding the onions and spices. The patties are actually vegan and some of the tastiest I’ve ever had.Danish vegetarian dishes: aromatic cabbage saladGround star anise and dried plums were added to this Danish-style coleslaw.Danish vegetarian dishes: Danish potato saladIn Denmark, sour cream is generally used for this potato and radish potato salad. However, as it’s impossible to buy that here, Anna and Sebastian used Greek yoghurt instead.

Self-raising flour was used for the pancakes instead of plain flour and they were lovely and fluffy. They were flavoured with ground cardamom. Once they had been cooked, they were served with whipped cream and fresh raspberries.

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