Tag Archives: spanish

The Ultimate Vegan Tortilla de Patatas

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Tortilla de Patatas is THE food in Spain. You get it served all the time in Tapas bars and at friends’ parties. It’s easy and delicious, they say.

The only problem is that I have never tried it… Having been a lacto-vegetarian for long, I opted out on most of the culinary stuff in Madrid.  Juan Antonio said that I could make one out of chickpea flour that would taste exactly the same, but he never had the time to make one for me. So I left Spain without a single tortilla.

Back in Hungary I tried the recipe of La Dimensión Vegana, based on chickpea flour as well, and uhm… I thought oh boy, poor Spaniards… if this tastes exactly the same, they really shouldn’t be that proud of tortilla!

Years later we tried the same recipe with Abel, and the result was somewhat more pleasing. Yet, it took a few more weeks to come up with the perfect Tortilla de Patatas, confirmed by Spanish friends!


TORTILLA ESPAÑOLA

Ingredients (for a tortilla of 24 cm ø)

  • 4 medium sized potatoes
  • 1 medium onion (shopped)
  • 1/3 cup of chickpea flour
  • 2/3 cups of silken tofu
  • 1/4 cup of water
  • 1 tbsp of vinegar
  • 1 teaspoon of baking soda
  • 2 cloves of garlic
  • 1 tsp of powdered paprika
  • 1/2 tsp of Curcuma
  • about 2 tsp of Kala Namak (salt)
  • oil for frying

Preparation time: 40 minutes

Peel the potatoes, cut them in four and cut about 2-3 mm thin slices. Fry the potatoes until they get golden-brown. Fry also the chopped onions. Mix the silken tofu, chickpea flour, water, vinegar and the spices and add it to the potatoes and onions. Mix it carefully, so as not to break the potatoes and pour it into a frying pan (with oil). Cover it with a lid and let the tortilla fry for about 10 minutes each side on medium heat. Brown on the outside, little soft on the inside, your vegan tortilla should be perfect now! Try it with some vegannaise. ;)

Tortilla de Patatas

Tortilla de Patatas

 

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Kick-Ass Seitan

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Kick-Ass Seitan

In my first months ~years in Munich I had the opportunity to live in a shared apartment with two very kind happy hippies, my flatmates Miri and Benny. They are vegetarian, of course. They used to cook often, and one of the best dishes I tried there was their Seitan. They didn’t have a special recipe, so every time they prepared seitan, it was a different and tasty stuff.

By the way, seitan, is a ‘vegan meat’ made mainly out of wheat gluten (a.k.a. wheat protein) and spices, originally from Japan. The base is a powder you can order from almost any vegan or organic store.

As so many times, first we used La Dimensión Vegana as an inspiration.  Then Uta and I found our own style and we ended up with this kick ass seitan and chorizo. Beware: we used it and will use it in many recipes, just have a look at the Tamale from Chiapas for instance, so you might want to bookmark this recipe!


 SEITAN BASICS

Ingredients (4 to 6 pieces) :

  • 1 and 1/2 cup of seitan basis (gluten powder)
  • 2 tbsp of onion powder
  • 2 tbsp garlic powder
  • 1 tsp of salt
  • 1/2 tbsp of oregano
  • 1/2  cup of bread crumbs
  • 1 and 1/4 cups of water
  • 2 tbsp of soy sauce
  • 2 tbsp  of liquid smoke (you can find it in many vegan shops and it is the final touch you’ll need for the perfect taste)

Possible fillings:

  • 4 garlic cloves pressed or chopped
  • 1/2 cup of fresh parsley chopped
  • 1/2 red bell pepper cut stripes

Preparation time: 20 minutes


Mix in a big bowl all the dry ingredients. Then pour together all the liquid ingredients. Then mix very well liquid and dry ingredients using your hands. The result should be a soft dough.

 

Now divide the dough into four. Spread out each part over a piece of plastic foil. You can roll it up and make plain ones, or you might top it with garlic, parsley and red peppers, as we did for the photos. Make a firm roll out of it and boil it for 15 minutes with the plastic foil around. Thus, it will keep the form.

You can eat it like this, but we often fry it, as the thin&crispy seitan slices have an amazing aroma!

Seitan Vegan Sausage Chorizo


We have another basic recipe for seitan powder, so let’s make this post an economic two-in-one. Chorizo in Spain and Mexico, kolbász in Hungary: a spicy sausage based on paprika.

SEITAN CHORIZO

Ingredients (6 to 8 pieces):

  • 1 and 1/2 cups of seitan basis
  • 2 tbsp of onion powder
  • 1 tbsp of chilli flakes
  • 3 garlic cloves chopped
  • 3/4 tbsp of salt
  • 3 tbsp of paprika powder (the best is the homemade red powdered paprika from Uta’s grandmother ;)
  • 1/2 tbsp of oregano
  • 1/2 tbsp of thyme
  • 1/4 cup of steamed rice
  • 1 and 1/4 cup of water
  • 2 tbsp of soy sauce
  • 2 tbsp of liquid smoke and/or chili Chipotle (yummie!)

Preparation time: 20 minutes

Chorizo Kolbász Vegan

The process to do Seitan in any variation is the same. First the dry ingredients in one bowl and all the liquids in another, then mix it all to make the dough. Roll them into plastic foil, firmly, and boil for 15 minutes.

For excursions like we had last weekend to the Tegernsee, our sandwiches look like this: fried chorivegano (see above recipe), vegan mayonnaise and veggies. It resists warm temperatures, will give you energy and you wouldn’t guess….it’s very tasty!!

Tegernsee

Or try it on the grill. Mmmm….

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7 Day Smoothie Challenge – Day 7

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I tried to make every day a completely different smoothie, however, by today we have been a little fed-up with all the sweet fruits… Luckily my friend Ainhoa from Companniers, who is cycling now around the world with her hubby and will soon arrive to Munich (woohoo!); told me about the green version of gazpacho.

A salty relief in our smoothie challenge!


 

Day #7 – GAZPACHO VERDE, as we like it

Ingredients (1.2 liter)

  • 2 tomatos
  • 1 green granny apple
  • 1/2 cucumber (about 20 cm)
  • 1 avocado
  • 1/2 green bell pepper
  • 1 cup of spinach leaves
  • 1/2 cup of mixed sprouts
  • 3 tbsp oat flakes
  • 1 big clove of garlic
  • 3-4 leaves of basil
  • 1/2 of a small onion
  • 1 tbsp vinagre or 2 tbsp lemon juice
  • some pepper
  • 1/2 tbsp of salt (or according to taste)
  • 1 tbsp olive oil
  • 1/2 cup of water

Preparation time: 10 minutes

Serve chilled!

Gazpacho Verde Green Smoothie

We altered the original recipe a bit according to our dietary needs but it was really tasteful and refreshing!

 

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