Saturday, 25 January 2014

Vegan baked omelette with avocado & tomato breakfast

This isn't the first time I make omelettes out of tofu, I keep trying new waits to make it ... this time I didn't leave them enough time in my mini so when I took them out... they broke down. I should have left them for 5 minutes more and let them cool before getting them out ... BUT I was too hungry to wait hehe

  • 200g of firm tofu 
  • 1/4 tsp of turmeric (this is what gives it the yellow colour) 
  • 1 tsp of garlic powder
  • 1 tsp of onion powder
  • 1 tsp of mustard 
  • 1 Tsp of nutritional yeast
  • 1/2 tsp of salt
  • 1 tsp of olive oil 
How to make omelette: 
  1. Drain the tofu with a paper towel.
  2. Mash it with a fork until soft and add the rest of the ingredientes. 
  3. Mix well and pour it into the molds 
  4. Put in the oven for 20-30 minutes 
  5. Get them out. LET THEM COOL for a minutes
  6. Get them out of the molds and enjoy :) 

FAIL! I was pretty hungry so I took them out straight away ... but they were too soft ... still they were pretty nice. 

Next day I tried again with the left overs together with some home-made baked beans and sausages. Basically I fried the 'omelettes' just like when you make pancakes and done. 

Thyme Pumpkin risotto

This is a modification from a recipe that I found online... as in Spain I can seem to find Pumpkin puree cans.

  • 1 slice of pumpkin (about 5 cm thick) 
  • 1 carrot 
  • 1 onion 
  • 2 garlic cloves
  • 10 white mushrooms 
  • Thyme
  • Vegetable stock 
  • 1 Tsp of Cream cheese (vegan ... tofutti otherwise philadelphia) 
  • 1 Tsp of white wine
  • 1 cup of white rice (you should use proper risotto ric Arborio, Baldo, Carnaroli, ... but I didn't have so I used the one you use for paellas here in Spain) 
  • Nutmeg
  • White pepper
  • Italian spices mix
  • Salt, olive oil or margarine 

How to make this pumpkin risotto:
  1. First of all you have to make the pumpkin puree ... which I made with the pumpkin, carrot and half onion. 
  2. Bring some water to boil. Meanwhile, peal carrot, onion and pumpkin and chop into big chunks. When it starts to boil, add these to the water and cook for 20 minutes. 
  3. Cut the rest of the onion into small squares.
  4. Wash the mushrooms and chop them
  5. Pour some hot water into a bowl (big bowl) and add the veg stock. Mix well and leave aside. 
  6. When the 20 minutes have passed (veg should be pretty soft now), blend everything and leave aside. Add some of the water from the veg if necessary to make it more liquid if you wish. 
  7. In a big pan, add some olive oil or margarine and start by frying the onion. After a minute add mushrooms.
  8. Add some wine and wait for a couple minutes before adding the rice (to reduce the alcohol). 
  9. Add rice and thyme. 
  10. Add a minute later some of the veg stock. About 5 minutes later add some of the pumpkin. Then 5 minutes later add some of the veg stock, then the pumpkin, and so on until your rice gets softer.
  11. Add the cream cheese and all the spices. Remember to stir constantly, so that you don't burn your rice. 
  12. Be patient with this kind of rice, it takes a bit but it's worth it! Make sure you put enough thyme and that your rice doesn't lose the pumpkin flavour. 

Friday, 24 January 2014


Porrusalda is a spanish leek soup which is usually made with cod, to make it vegetarian and a bit different, my mom decided to make this recipe. 

  • 1 leek
  • 3 medium potatoes
  • 150g (whole bag from above) of pickleweed (Salicornia) 
  • 2 garlic cloves 
  • Sweet chilli 
  • 1 bay leave
  • Olive oil
  • Salt

How to make the porrusalda? 


  1. Wash and cut in small slices the leek
  2. Fry onion and leek until golden
  3. Peal and chop the potatoes in thin slices (like when you make a spanish omelette) 
  4. Add sweet chilli (careful! Low down the heat) 
  5. Add the potatoes
  6. Fry for a minute and add water and the bay leaf 
  7. When the potato gets soft (mushy) add the weed and cook for 2/3 minutes
  8. Add salt ... serve and enjoy!!!!