The vegans of Spain
Spain, it is known, is not exactly among the first places in terms of proposals for vegetarian food, even less vegan, even if the statistics tell us of an increase regarding the population that decides to opt for these food variants.
The transpirenaic culinary tradition, which varies greatly depending on the region, winds through dishes such as cocido, asado, passing through the famous tapas, the colorful aperitifs in which pinchos based on jamon serrano and croquetas caseras dominate .
And more bocadillos of all sorts, paella, fideua or colorful soups. The dishes are many, tasty, original and imaginative like his people. But if you love this caliente land and you are vegan and you don't want to give up its special flavors, here are 5 typical Spanish recipes, already vegan by birth or "veganized" with brio !
Fabada, the Asturian vegan bean soup
Ingredients:
> 400 g of boiled beans (which can also be replaced with white cannellini beans)
> garlic 3 minced cloves
> 1 chopped onion
> 1 pair of diced potatoes or a slice of pumpkin
> 1 tablespoon of sweet paprika
> 1 sachet of saffron (replaceable with half a tablespoon of turmeric)
> 2 bay leaves
> 1 teaspoon of salt
> black pepper
> extra virgin olive oil
Preparation:
In a large saucepan, fry the garlic with the onion for a couple of minutes, chop the potatoes or pumpkin well with two tablespoons of beans or beans and toss them together. Pour boiling water just enough for a couple / three people. Then add the spices, salt, bay leaf and the remaining legumes, cooking for about twenty minutes. Remove the bay leaves and serve hot.
Espinacas with Garbanzos, chickpeas and Sevillian spinach
Ingredients for 3 or 4 people :
> 1 clove of garlic
> 3 tablespoons of sweet paprika
> 300 g of fresh spinach
> 1/2 cup of water
> 650 g of boiled chickpeas
> salt
> cumin powder to taste
> extra virgin olive oil
Preparation :
Put a tablespoon of oil in a pan, then add the poached garlic. Put the paprika, a pinch of cumin and coarsely chopped spinach in it; add half a cup of water to cook the spinach, cook covered for about 10 minutes. Then add the boiled chickpeas and salt to taste. Serve hot.
Ajoblanco, the Andalusian cold soup with garlic and almonds
Ingredients for 2 people :
> 75 g of stale bread crumbs
> 1 generous cup of peeled and chopped almonds
> 1 or 2 cloves of garlic
> 1 pair of cold water cups
> 1 teaspoon of salt
> 2 tablespoons of apple vinegar
> 2 tablespoons of extra virgin olive oil
Preparation:
Put all the ingredients in a mixer and blend . Leave to rest in the refrigerator until it is very cold; serve with chopped almonds, fresh white grapes and a little raw oil.
Vegan potato tortilla
Ingredients for about 4 people :
> 800 g of potatoes
> 1/2 onion
> 16 tablespoons chickpea flour
> water
> salt
> pepper to taste
> extra virgin olive oil
Preparation :
Cut the peeled potatoes into very thin slices, cut the onion into small cubes. Put a couple of tablespoons of oil in a non-stick pan, then add the potatoes, onions and salt to taste. Cover with a lid and cook over medium heat for about 20 minutes, turning them over. With a skimmer remove the potatoes and onions. Meanwhile in a bowl put 16 tablespoons of flour and 16 tablespoons of water, beat vigorously and add a pinch of salt and the drained potatoes. In the non-stick pan used for the potatoes pour all the mixture, leaving to cook over medium heat for about 5 minutes. With a lid or a plate turn the tortilla and continue cooking it on the other side for another 5 minutes. Continue with this operation until you are sure that it is well cooked, both inside and out.
El pisto, the Spanish peperonata
Ingredients for about 2 people:
> 1/2 potato
> 1/2 zucchini
> 2 cloves of garlic
> 1/2 onion
> 1/2 red pepper
> 1/2 green pepper, fine sea salt, half a cup of tomato sauce or fresh ripe tomato in pieces
Preparation :
Cut the potato and courgette into cubes and steam them for about 15 minutes (in a less light and original version, fry them!), Then put the rest of the vegetable cut into small pieces with a tablespoon of oil in a non-stick pan; sauté for about 10/15 minutes over medium-high heat and add only potatoes, courgettes and tomato sauce at the end. Cook for another 10 minutes over high heat, stirring occasionally.
