OCTOBER MENU | 4 RECIPES

---------------------------------------------------------------------------------------------------------------------STARTER: SPINACH SOUP

YOU WILL NEED: *vegan recipe

1 package of frozen spinach
100g potatoes
40g leek (white part)
50g carrots
A generous splash (about 50ml) of extra virgin olive oil or olive oil, to taste
A generous splash (about 50ml) of milk (optional) /*soy milk
Salt, to taste
White pepper, to taste
Nutmeg (optional)
Water (to boil)
2 whole eggs /*sliced tofu, to fried

LET´S COOK!
1. Wash the vegetables well. Peel potatoes and carrots. Cut potatoes into big pieces. Chop onion, carrots, and leek.
2. Defrost frozen spinach. Squeeze out any liquid before using it.
3. Heat the olive oil in the pot. Saute the onion and the leek until transparent.
4. Add carrots and potatoes to the pot. Stir for several minutes with the rest of the ingredients.
5. Cover with water (the water has to exceed a couple of fingers the ingredients) and cook the vegetables for approx. 20 minutes. When the veggies are tender, turn off the stove and remove the pot from heat.
6. Add the spinach and the milk. Mix everything with the blender until it is the consistency of a soup. Then simmer for about 5 minutes. Add the white pepper, nutmeg, and salt, to taste.
NOTE: If the texture of the soup is too liquid, add a few tablespoons of cornstarch (corn flour refined).
7. Serve the soup warm.

• LET'S MAKE THE OMELETTE FLOWER!

How to make an omelet flower: omelet cubes (petals), omelet cubes, or circles (flower center).

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MAIN COURSE: TROPICAL PIZZA: DOUGH & TOPPING

YOU WILL NEED:

• DOUGH *vegan

500g wheat flour (plain or all-purpose)
50g olive oil
250ml beer
1 tablespoon of salt
NOTE: Pizza dough can be either homemade or store-bought.

• TOPPING *vegan recipe

3 slices of fresh pineapple or 3 sliced pineapple in light syrup (small can - 227g)
2 tablespoons of tomato sauce (Passata)
200g of sliced cheese /*vegan cheese
200g of sliced ​​cooked ham /*vegan ham
Several generous handfuls of grated cheese (Mozzarella) /*vegan grated cheese
Dried oregano, to taste
Ground black pepper, to taste
Salt, to taste

LET´S COOK! 

• DOUGH 

1. Mix wheat flour and salt together in a large bowl. Mix olive oil and beer in a jar.
2. Gradually add the liquid mixture into the large bowl, mixing well to form a soft dough.
3. Turn the dough out onto a floured work surface and knead for about five minutes, until smooth and elastic.
4. Transfer to a clean bowl, cover with a damp tea towel, and leave to rest for about 2 hours, it is not going to rise a lot but it will be easy to roll.

5. Divide the dough into 2 balls. Roll one out onto a lightly floured work surface until it has the diameter of a medium pizza size.
6. Cover the tart baking pan with baking paper and put the pizza base. Preheat the oven to its highest temperature.

• TOPPING

7. Spread a little tomato sauce over the pizza base and top with sliced ​​cooked ham, sliced cheese, and slices of fresh pineapple. Top it with the grated cheese.
8. Add salt and black pepper, to taste.
9. Bake the pizza in the oven until the base is crisp and golden-brown around the edges and any cheese on the topping has melted. Sprinkle dried oregano when the pizza is almost done. 

10. Remove the pizza. Let cool it for a while.
11. Cut the pizza into triangle pieces and serve it warm.

• IT´S PIZZA TIME!

How to make a clock:  pineapple cubes (numbers) and red pepper (hour hands).

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DESSERT: ROSQUILLAS (SPANISH RING DOUGHNUTS)

YOU WILL NEED: *vegan recipe

2 whole eggs /*soy yogurts (125g - small size container)
6 tablespoons of sunflower oil
6 tablespoons of caster sugar /*8 tablespoons of panela sugar or unrefined cane sugar
250g wheat flour (plain or all-purpose) plus extra for flouring
1 teaspoon of baking powder
1 lemon, zest only
A pinch of salt
1 teaspoon of anise extract (optional)
Sunflower oil, for deep frying
Icing sugar, to sprinkle
NOTE: There are a million different recipes for ring doughnuts in Spain because almost every house has its own granny recipe. This is the recipe of "Chita", my cousin´s grandma's uncle. Everything is eyeball.

LET´S COOK!
1. Sift the white flour and baking powder into a big bowl. Stir in the caster sugar and the lemon zest. Mix it with a wooden spoon.
2. Beat the eggs or soy yogurts. Add the dry ingredients to the bowl. Stir in the sunflower oil, anise extract, and a pinch of salt. Work the ingredients together into a smooth ball.
NOTE: Add more flour as necessary or until the dough is not sticky and slightly springy to the touch.
3. Place into a bowl and leave to rise for 30 minutes, covered with a damp tea towel, until doubled in volume.
4. Turn it out onto a floured work surface. Punch down the dough with your fist, knead lightly then divide into small equal balls.
5. Roll them between your palms to form strips. Cut the strip into small equal pieces and make a ring with each piece. This will make the doughnut shape.
6. Put the doughnuts to one side on a tray.
7. Heat the oil in a deep pan to 170ºC.
8. Place the rings, 2-3 at a time, carefully into the hot oil and cook for 3-4 mins, until golden. Turn them over and cook for a further 2-3 mins, until they are an even golden colour.
9. Lift onto kitchen paper to drain. Toss them in the caster sugar until evenly coated. Shake off any excess. Sprinkle over a little more lemon zest. Place on a rack to cool.
NOTE: Put black chocolate chunks in a saucepan. Warm gently, stirring until all melted. Dip some doughnuts into the chocolate. So, there you have yummy, yummy chocolate doughnuts!

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DRINK: FOREST FRUITS MILKSHAKE

YOU WILL NEED: *vegan recipe

A handful of blueberries
A cup of milk /*soy milk

1 forest berry yogurt (125g - small size) /*soy forest berry yogurt
A scoop of vanilla ice cream /*vegan vanilla ice cream

2 teaspoons of honey /*agave nectar, to taste
NOTE: The recipe is for one glass. Double the amount if you want more than one glass.

LET´S COOK!

1. Wash the blueberries. Put it into the measuring cup of the blender.
2. Add a scoop of vanilla ice cream, milk, honey and yogurt. Mix everything with the blender until foaming. Sweeten the taste by adding honey.

3. Serve it in a glass with a straw. Put some blueberries on the top of the glass. 

NOTE: Put the glasses in the freezer for a while, so the forest milkshake will be cold.

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• SEPTEMBER MENU

• NOVEMBER MENU

• HALLOWEEN MENU

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• CALENDAR: 12 MENUS (PLUS HALLOWEEN + EASTER)

SEPTEMBER MENU | 4 RECIPES

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STARTER: BROCCOLI HAM QUICHE

YOU WILL NEED: *vegan recipe
PIE CRUST
1 sheet of shortcrust pastry /* vegan shortcrust pastry
NOTE: The shortcrust pastry could be either store-bought or homemade.
FILLING

3 whole eggs /*1 pack of firm tofu, patted dry
150g cooked ham or smoked bacon, cubes /*fresh sliced mushrooms
200g grated cheese (Emmental / Gruyere) /*Almonds skinned, laminated or vegan cheese
A splash of milk (about 50ml) /*any veggie drink or non-dairy milk
A generous splash of double cream (about 100ml) /*2 tbsp nutritional yeast and 3 tbsp hummus
A bunch of broccoli florets, chopped
Half of chopped onion
Half of chopped leek (white part)
A generous splash of extra virgin olive oil or olive oil (about 50ml), to taste
Grated nutmeg, to taste
Ground white pepper, to taste
A pinch of ground nutmeg, to taste 
Salt, to taste

LET´S COOK!
1. Preheat the oven to 180 º C. Cover the tart baking pan with baking paper.
2. Extend one sheet of shortcrust pastry with a floured rolling pin. Cover the baking pan with the shortcrust pastry.
3. Prick the shortcrust pastry surface arbitrarily with a fork. Bake it for around 15 minutes. Remove the baked tart crust.
4. Wash the vegetables well. Chop the onion, leek, and broccoli florets into cubes.
5. Heat olive oil in a big saucepan. Sauté the chopped onion and leek. Stir for several minutes. Add the chopped broccoli florets and the bacon cubes. Stir it occasionally over low heat for a few minutes.
6. Remove from heat and let it cool. Evenly spread the veggies and bacon cubes in the baked tart crust.
7. Beat the eggs in a bowl. Add milk and double cream. Whisk it well. Add salt, grated nutmeg, and ground white pepper, to taste.
***To prepare vegan filling, put rained tofu with nutritional yeast and hummus into the blender measuring cup. Add salt, grated nutmeg, and ground black pepper, to taste. Mix everything with the blender until it is the consistency of thick liquid. Set aside.
8. Pour the mix into the baked tart crust. Scatter with the grated cheese.
9. Bake it for about 25 - 30 minutes.
NOTE: The quiche is ready when there is no liquid.
10. Remove the tart baking pan. Let it cool for a while.
11. Cut the quiche into pieces and serve it warm.

• HOMEMADE PIE CRUST

SHORTCRUST PASTRY
YOU WILL NEED: *vegan recipe
225g plain flour
100g butter, diced /*vegan butter
2 and 1/2 tablespoons cold water
Pinch of salt

LET´S COOK!
1. Sift the flour into a large bowl, add the butter, and rub it with your fingertips until the mixture resembles fine breadcrumbs.
2. Stir in the salt, then add the cold water and mix to a firm dough.
3. Knead the dough briefly and gently on a floured surface.
4. Wrap in cling film. 

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MAIN COURSE: SAUSAGE SPAGHETTI

YOU WILL NEED: *vegan recipe

2 handful of dried spaghetti /*vegan spaghetti
A package sausages (Frankfurt) / *vegan sausages
A generous splash of tomato sauce (about 100ml), either store-bought or homemade.
Lots of grated cheese (Parmesan) /*vegan cheese
A handful of fresh basil leaves (torn into small pieces), to taste
Dried oregano, to taste (optional)
Ground black pepper, to taste
Salt, to taste
A generous splash of extra virgin olive oil or olive oil (about 50ml), to taste
Water, to boil

LET´S COOK!
1. Chop the sausages into 4 or 5 thick slices each. Stick carefully 4 or 5 dried spaghetti through each piece of sausage.
2. Cook the spaghetti with the stuck sausages in plenty of boiling salted water (for the time stated on the packet). Drain and divide between warmed plates.
3. Add a good ladleful of the tomato sauce over the spaghetti. Scatter a little parmesan, and a handful of small pieces of basil leaves, finishing with a twist of black pepper and dried oregano.
4. The yummy, yummy sewed spaghetti is ready to eat.

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DESSERT: PEACH CUSTARD

YOU WILL NEED: *vegan recipe
5 or 6 peach halves in light syrup  (medium size can - 420g)
4 tablespoons of condensed milk, to taste /* Vegan condensed any veggie drink or non-dairy milk
2 natural yogurts (125g - small size) /*soy yogurts
A handful of black mini chocolate chunks or balls /*vegan chocolate
A pinch of cocoa powder (optional)/*vegan cocoa powder

LET´S COOK! 
1. Open the can. Drain the syrup and pour the peaches into the measuring cup of the blender.
2. Add the natural yogurts and the condensed milk. Mix everything with the blender until custard texture. Rectify the taste by adding condensed milk.
3. Serve it in short glasses. Scatter black mini chocolate chunks and sprinkle cocoa powder on the top of each glass.
4. Put the glasses on a tray. Place it in the fridge for a long. Serve it cold.

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DRINK: GRAPE APPLE JUICE

YOU WILL NEED: *vegan recipe

2 or 3 apples
A handful of grapes
2 teaspoons of honey /*agave nectar, to taste A pinch of cinnamon (optional)
NOTE: The recipe is for one glass. Double the amount if you want more than one glass.

LET´S COOK!
1. Peel the apples. Chop the apples into small pieces. Cut in half the grapes, and carefully take out the seeds. Put the fruit into the blender measuring cup. Add the honey and mix it well with the blender.
2. Strain it, if necessary as sometimes has too much pulp.
3. Serve in a tall glass with straw. Sprinkle cinnamon on the top of the glass (optional).

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• AUGUST MENU

• OCTOBER MENU

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• CALENDAR: 12 MENUS (PLUS HALLOWEEN + EASTER)

YUMMY TAPAS | 4 RECIPES

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• Strawberry gazpacho / vegan

• Eggless Spanish omelette + homemade aioli sauce / vegan

• Meatballs 3 ways: classic, spinach, lentil / +vegan version

• Ham cheese pasty (empanada) / +vegan version

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• RELATED POSTS
• Hummus: classic, carrot, beetroot / vegan

• Veggie and sausage rolls: puff pastry /+ vegan version

• Veggie bunny burrito / +vegan version

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• JUNE MENU

• JULY MENU

  

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AUGUST MENU | 4 RECIPES

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STARTER: SANDWICHES HOUSE + FILLINGS: HUMMUS, SEAFOOD PÂTÉ AND HAM  CHEESE PÂTÉ

• HOMEMADE FILLINGS

• HUMMUS: CLASSIC, CARROT, AND BEETROOT | 3 VEGAN RECIPES

• SEAFOOD PÂTÉ

YOU WILL NEED:

1 boiled egg

6 or 8 crab sticks, to taste

3 tablespoons of mayonnaise, to taste

2 cheese wedges (the laughing cow)

A can of marinated / pickled mussels

A can of tuna chunks

A dash of lemon juice

Handful of chopped onion (optional)

Salt, to taste

Black pepper, to taste

LET´S COOK! 

1. Put boiled egg, crab sticks, cheese wedges, tuna chunks, picked mussels, chopped onion and 2 tablespoons of mayonnaise on the base of the blender. Mix everything with the blender.
2. Add a dash of lemon juice and 1 tablespoon of mayonnaise. Mix everything well with the blender, until obtain desired texture (pâté). Add the black pepper and salt, to taste.
3. Take out the crust of the sandwich bread. Spread the sailor filling on sandwich bread to make a sandwich.
NOTE: You will need 3 sandwich with the sailor filling to build the sandwich house.

•  CREAMY HAM PÂTÉ

YOU WILL NEED:
200g cream cheese (Philadelphia)
150g Italian Style or Ibérico ham cubes
A splash of double cream or milk
Salt, to taste
Black pepper, to taste

LET´S COOK!

1. Put cream cheese, ham cubes, and double cream/milk on the base of the blender. Mix it with the blender, until obtain desired texture "pâté". Add the black pepper and salt, to taste.

2. Take out the crust of the sandwich bread. Spread the filling on bread to make a sandwich.

NOTE: You will need 2 sandwiches with the ham filling to build the sandwich house.

• LET'S BUILD A HOUSE!

1. HOUSE (3 sandwiches): first put a sailor filling sandwich on the bottom, place a ham filling sandwich over it and place a sailor filling sandwich on the top (house). So, the sandwich house is built.

2. ROOF (2 sandwiches): Cut a sailor-filling sandwich and a ham-filling sandwich into triangles. Put them on the top of the house to make the roof.

NOTE: Put the leftover ham and sailor fillings in a Tupperware. It can be on the fridge for a few days. Dip it with carrot and celery sticks, fresh veggies, bread sticks, pita bread...

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MAIN COURSE: STUFFED STEAK

YOU WILL NEED: *vegan recipe

Big flank (bavette) steak / *Seitan Steak

Salt, to taste

Chopped cloves of garlic, to taste

Chopped a bunch of parsley, to taste

• FILLING:

2 eggs

Several sliced ​​cooked ham to cover the roly-poly

Several sliced ​​cheese to cover the roly-poly

Several sliced smoked bacon to cover the roly-poly

2 or 3 sausages (Frankfurt-style)

Salt, to taste

Black pepper, to taste

• VEGAN FILLING:

Several sliced ​​tofu fried steaks

Several sliced ​​vegan cheese to cover the roly-poly

Several sliced crispy vegan smoked Mushroom to cover the roly-poly
Several sliced vegan ham rolls (soy protein) to cover the roly-poly 

2 or 3 veggie sausages

Salt, to taste

Black pepper, to taste

NOTE: There are a million of fillings for the meat roly-poly in Spain because almost each house has its own recipe.

• SAUCE:

Chopped onion, to taste

Chopped cloves of garlic, to taste

Chopped red and green pepper, to taste

Chopped carrots, to taste

A generous splash (about 50ml) of extra virgin olive oil or olive oil, to taste

Rosemary, to taste Salt, to taste

Black pepper, to taste

LET´S COOK!

1. Lay the steak on a chopping board. Use a rolling pin to bash the steak out flat. The steak has to be a good flat rectangle shape. Season the steak with chopped cloves garlic, chopped parsley and salt, to taste.

2. Whisk the eggs and make 2 thin plain omelets.

3. Make a layer with thin plain omelets on the rectangle steak. Next place a layer with cooked ham and another layer of cheese slices. Do the same with the bacon layer.

NOTE: Heat a small saucepan. Fry the sliced smoked bacon until a bit crunchy.

4. Chop the sausages into slices and distribute them well around the surface shape.

5. Tightly roll up the steak, tucking in the ends of the steak to keep as much filling in as possible.

6. First, tie the ends with a knot of sewing thread (special for cooking). Then, tie the meat roly-poly like a net around it.

NOTE: Put the meat roly-poly on a tray. Place it in the fridge for long to firm up slightly (optional).

7. Preheat a griddle pan on a high heat with a generous splash (about 50ml) of extra virgin olive oil. Sear the meat roly-poly on the outside for 3-4 minutes on each side until golden.

8. Preheat a pot big enough to fit the meat roly-poly on a low heat with a generous splash (about 50ml) of extra virgin olive oil. Add the chopped vegetables and sauté for a few minutes.

9. Put the meat roly-poly inside the pot. Add a glass of water and a bunch of chopped rosemary. Then cover the pot and cook it on low heat for around 45 minutes. The meat roly-poly is done when the meat is tender.

10. Remove the pot. Cut the meat roly-poly into thin slices.

11. Pour the cooked veggies and the liquid on the base of the blender. Mix it with the blender, until obtain the desired texture (sauce). Add the black pepper and salt, to taste.

NOTE: The slices of meat roly-poly are a good fill for a sandwich.

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DESSERT: FRUIT LOLLIPOP FROM MELON AND WATERMELON

YOU WILL NEED:
Half green or yellow melon (medium size)
Half water-melon (medium size)
*Wooden skewers (catering) 

LET´S COOK! 

1. Empty half green melon and half watermelon with the melon scooper/baller.
2. Make as much fruit balls as you can.

3. Put the watermelon balls into a big bowl. Do the same with the melon balls.

• LET'S MAKE SOME FRUIT LOLLIPOPS!

1. Stick alternatively 4 watermelon balls and 4 melon balls in a long wooden stick.
2. Make as much as lollipops as you want.

3. Put the lollipops on a tray and place it in the fridge for long.
4.The fruit lollipops (fresh fruit brochettes) should be served cold.

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DRINK: PINEAPPLE COCONUT SLUSHIE

YOU WILL NEED: *vegan recipe

3 or 4 slices of natural pineapple, sliced pineapple in light syrup or pineapple chunks (small can - 227g)
A generous handful of grated coconut
2 teaspoons of brown sugar, to taste
3 cups of pineapple juice or water (half liter ish)
A tray of ice cubes
NOTE: The recipe is for a jar.

LET´S COOK!

1. Peel the pineapple. Cut it into slices and put it into the blender measuring cup. Add  brown sugar, grated coconut and a splash of pineapple juice or water. Mix it well with the blender.

2. Smash a bunch of ice cubes. Add the smashed ice cubes, pineapple juice and continue mixing until everything is well crushed. If you do not like the pulp, you have to strain it.

3. Serve in glasses with straw. Sprinkle-grated coconut on the top of each glass.

NOTE: Put the glasses in the freezer for a while, so the pineapple slushie will be cold.

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• JULY MENU

• SEPTEMBER MENU

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• CALENDAR: 12 MENUS (PLUS HALLOWEEN + EASTER)

EAT MORE FRUIT | 8 RECIPES

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• Blueberry pancakes / vegan

• Peach custard / +vegan version

 

• Fruit lollipops from melon watermelon / vegan

• Cheesecake + homemade jam / vegan-friendly

• Kiwi melon slushie / vegan

• Fruit rainbow flag / vegan

• Orange carke / vegan-friendly 

• Orange and lemon ice lollies / vegan

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• JULY MENU

• AUGUST MENU