Vegan Recipes
Exciting vegan cooking: big on flavor, rich in nutrients.
Huancaina-Style Potatoes Airfryer
Enjoy this creative take on Huancaina potatoes, where tender potatoes are bathed in a vibrant and creamy yellow pepper sauce, all cooked to perfection in an airfryer. Each bite is an explosion of Peruvian flavors, with the subtlety of yellow pepper and the freshness of herbs, transporting you to…
Vegan Huancaina Potato
Imagine a deliciously cooked potato, perfectly done, topped with a creamy and spicy sauce that makes your taste buds dance. The combination of textures and flavors is absolutely irresistible, from the softness of the potato to the spicy kick of the sauce, passing through the freshness of the…
Vegan Chilean Seafood Chupe
Vegan Chilean seafood chupe: a dish that blends the freshness of the sea with the essence of Chilean cooking. Imagine a rainy day in Valparaíso, where the scent of the ocean and cypress wood mixes with the aroma of roasted potatoes over a wood fire. That's where the chupe is found, a dish that…
Black Bean Soup with Epazote
Black bean soup with epazote: the warm hug that Mexico keeps in a pot The first sip burns. It’s not the fire of chili, but that slow heat that coils in the throat and slides down to the stomach like a whisper of a campfire. The black beans, whole and glossy, melt at the touch of the spoon,…
Stuffed Poblanos with Quinoa and Roasted Vegetables
Stuffed Poblanos with Quinoa and Roasted Vegetables: The Poblano Secret Nobody Told You The first bite is a deception. The skin of the poblano pepper, golden and wrinkled from the fire, yields with a barely perceptible crunch. But what bursts in your mouth is not the classic filling of ground meat…
Venezuelan Lentil Pavacake
Venezuelan Lentil Pavacake: the hug-shaped cake nobody saw coming The first bite is a sweet betrayal. You expect a lentil cake —yes, lentils— and you encounter something that smells like freshly made sofrito, toasted cumin and that exact point when the onion caramelizes without burning. The crust,…
Grandma's Lentils with Vegetables
Imagine a comforting and flavorful dish where tender lentils blend with fresh vegetables and spices, creating an aroma that transports you to your grandmother's kitchen. Each bite is an explosion of textures and flavors that leaves you wanting more. This is what happens when you eat grandma's…
Roasted Spiced Sweet Potato Airfryer
Spiced sweet potato cubes in the air fryer: smoked paprika and cumin form a flavourful crust on the sweet orange flesh, which caramelizes outside and stays creamy inside in about 20 minutes. A seasonal autumn-winter side dish that also works as a snack or bowl base.
Homemade Falafel
Homemade falafel is the vegetable croquette of the Eastern Mediterranean: balls or discs of raw chickpeas ground with parsley, cilantro, cumin and garlic, fried until crisp on the outside and tender inside. Unlike hummus, the chickpeas are not cooked: they are soaked in cold water for 12 hours and…
Lebanese Tabouleh
Tabbouleh is the most refreshing salad in Lebanese mezze: fine bulgur soaked until tender and mixed with large quantities of chopped flat-leaf parsley, tomato, spring onion, mint, lemon juice and olive oil. It is really a herb salad with a little grain — the bulgur plays a supporting role. Light,…
Cordoban Salmorejo
Salmorejo is the creamier, more concentrated cousin of gazpacho. Without cucumber or pepper, and made with more bread and tomato, it achieves a uniquely velvety texture. Córdoba proudly claims it as its own culinary heritage.
Wrinkled Potatoes with Red and Green Mojo
The secret to wrinkled potatoes lies in the salt concentration of the cooking water: so salty that it barely boils. As the water evaporates, the salt crystallizes on the skin, creating the characteristic wrinkled and slightly crunchy texture.
Warm Lentil Salad with Mustard Vinaigrette
The warm brown lentils absorb the mustard vinaigrette like a sponge, creating a flavorful salad with contrasting textures: creamy lentils, crunchy cucumber, and fresh tomato.
Chickpea Vegan Burger
A vegan burger built on chickpeas, tahini, and smoked spices — more satisfying than most meatless patties. The chickpeas bring protein and texture, smoked paprika adds depth, and cumin gives it warmth. Comes together in 30 minutes and holds up well on the grill or in a pan.
Traditional Andalusian Gazpacho
Andalusian gazpacho is the quintessential cold soup of Andalusian cuisine: an emulsion of tomato, cucumber, pepper, garlic and extra virgin olive oil that is blended cold and served well chilled. Born in the fields of southern Spain as sustenance for day laborers, today it is the healthiest…
Perfect Airfryer French Fries
Air fryer chips done right — crispy outside, fluffy inside, with barely any oil. The secret is drying the potato pieces thoroughly, cutting them evenly, and not overcrowding the basket. A touch of olive oil, garlic powder, and salt is all you need. Ready in about 25 minutes and goes with just about…
Sourdough Bread at Home
Sourdough bread uses natural fermentation with lactic bacteria, without commercial yeast. The result is a bread with an alveolated crumb, a crispy crust, and a slightly acidic, incomparable flavor.
Beet Gazpacho
Beetroot gazpacho updates the Andalusian classic with roasted beets, which bring a vivid fuchsia-pink color and an earthy sweetness that plays off the sharpness of sherry vinegar. Served cold, with a drizzle of olive oil and a few mint leaves. Ten minutes of prep, no cooking, and a striking result…
Classic Andalusian Gazpacho
Andalusian gazpacho is the cold soup of southern Spain: ripe tomatoes, green pepper, cucumber, garlic, sherry vinegar, and olive oil blended and strained until silky smooth. No cooking needed — just good summer tomatoes and quality olive oil. Serve very cold; it keeps well in the fridge for up to…
Authentic Homemade Hummus
Homemade hummus bears no resemblance to the store‑bought version: creamy, silky, and perfectly balanced with lemon and garlic. The trick is to whisk the tahini with the lemon first to create a smooth emulsion before adding the chickpeas. It is served with a generous drizzle of olive oil, paprika…
Chickpea and Spinach Curry
Chana Saag is a classic Indian curry that pairs chickpeas with fresh spinach in a base of onion, garlic, ginger, tomato and warming spices — garam masala, turmeric and cumin. It's naturally vegan, packed with plant protein and ready in under 40 minutes, making it as practical as it is satisfying.
Buddha Bowl with Quinoa and Avocado
A buddha bowl is a single-bowl meal from the macrobiotic tradition: grains, plant protein, raw or roasted vegetables, and a nourishing dressing all in balanced proportion. This version brings together quinoa, chickpeas, baby spinach, cooked beetroot, and avocado, finished with a tahini-lemon-garlic…
Genovese Focaccia with Olives and Rosemary
Genovese Focaccia: the bread that smells of sea and rosemary The first bite transports you. It's not pizza, although it may seem like it. It's not sandwich bread, although its crumb is spongy. It's Genovese focaccia, a marvel of Italian cuisine born where the Mediterranean kisses the docks of…
Homemade hummus with toasted pita
Hummus is a preparation from the Mediterranean Levant — Lebanon, Israel, Palestine, Syria — with thousands of years of history. Cooked and well‑peeled chickpeas, quality tahini, garlic and lemon juice are blended until a smooth, slightly tangy cream is achieved. Served with toasted pita bread and a…
Vegan Recipes: cooking guide
Modern vegan cooking is much more than boiled vegetables. Plant proteins like tofu, tempeh, legumes and nuts, combined with spices and techniques from around the world, create powerful, satisfying and delicious dishes. These vegan recipes are designed for those who want health without giving up flavour.