Tortilla Cake

The tortilla is a traditional breakfast dish in Spain. It is a large quiche like pie made with eggs, potatoes, and olive oil. I knew when I saw it that I could veganize it with chickpea flour and tofu. And it came out incredible! This is a light and fluffy tortilla cake with the great savory flavors as a Spanish tortilla, minus the eggs, and completely healthy. Feel free to add more tofu scramble to the inside and make it heavier if you want it moist. You could also improvise on the veggies added. This is such a wonderful year round dish, for breakfast, or for a side to your lunch or dinner. Dip it in herbs and olive oil, pesto, tomato sauce, or vegan butter. I felt satiated for hours after eating it and my friends devoured it pretty fast. It was a hit, don’t miss out on this easy recipe.

Continue Reading No Comments

Avocado Nice Cream

This bowl is as soft, smooth, elegant, and creamy as it looks. Avocado nice cream needs two ingredients; frozen banana and avocado. It is a nice cream variation and can be eaten as a power breakfast, or for dessert. What I love about combining them is that they both lend the most perfect texture, thick and full. This bowl is great for a long active day, will provide so many essential nutrients and fats, and is decadent.

Avocados are a unique fruit, high in fat rather than carbohydrates and sugar. They are nutrient dense containing high amounts of potassium (more than a banana), folate, vitamins A, B1, B2, B3, B5, B6, C, E, K, magnesium, manganese, copper, iron, and zinc. The monounsaturated fatty acids (oleic acid) in avocados promote heart health, have no cholesterol, prevent cancer, maintain weight, balance appetite, and reduce inflammation. Avocados are especially great for fighting breast and ovarian cancer thanks to their oleic acid. They are also more resistant to oxidation by heat so it is ok to use this oil in cooking without destroying the benefits. Include this superfood in your diet when you can. You won’t regret it.

Continue Reading No Comments

Vegetable Tart (5 ingredients)

Layers of zucchini and summer squash between rice paper, sprinkled with my nut free vegan Parmigiano, topped with olive oil and tomatoes. This vegetable tart is so easy, light, fresh tasting, simple, and delicious. I love how the rice paper makes this paper thin layer that absorbs so many flavors, tasting almost creamy. I’ve even made some lasagnas with them when I wanted something less filling. Layer this vegetable tart as high or low as you want, cut it up and make a sandwich from it, top on quinoa, eat with a salad, anything and you will be pleased.

Continue Reading No Comments

Sal Morejo (cold tomato soup)

Sal Morejo is a Spanish soup that is fresh, sweet, tart, and creamy. Great for a hot day, or even a cool one. It’s so easy and filling, and I found it almost everywhere I went in the Andalusia region of Spain. I was very lucky to come across this recipe while staying with a Spanish family in Seville. While the recipe is simple enough that you could just eye it and get it right, check it out as a guideline. The ingredient list is also very short- tomatoes, garlic, bread, sherry vinegar, and olive oil, puree and that’s it. If you’re in Spain, be sure to try it out. Enjoy this specialty dish and be sure to use high quality organic tomatoes, bread, and olive oil.

Continue Reading No Comments

Lemon Lime Jalapeño Cream Sauce (or dressing)

I just got back from a month in Spain and finally getting a chance to be back in the kitchen. What I miss most when I’m away from home is preparing my own dishes. As usual, I ate well on my trip, found lots of great vegan places to eat, and got some ideas for future dishes. But, I missed pasta! I couldn’t wait to fix my own bowl of spaghetti, and use the beautiful olive oil I brought home. This spicy citrus cream sauce is so clean and refreshing, perfect for a hot day, over quinoa or rice, or over a big salad. It has a truly unique flavor that is unexpected, yet tangy, smooth, and versatile. It will only take a few minutes…let’s start now.

Continue Reading No Comments

Arugula Tomato Salsa Fresca (15 min quick sauce)

In Southern Italy, we make many sauces fresh by just throwing tomatoes in a pan with olive oil, garlic, and herbs, then letting them sauté, then mixing that over pasta. No need to let anything stew for a long time, and they are fresh, easy, tasty, and everything you’d want in a sauce. Try this recipe and feel free to improvise by adding more vegetables or the ratio of ingredients.

Continue Reading No Comments

Favorites

Sign up for occasional recipes sent straight to your inbox

2017 © beautifulvegankitchen. All Rights Reserved.