Ingredients:

• 1 cauliflower
• 3 potatoes

• 1/2 onion
• 2 tbsp corn flour
• 2 tbsp margarine
• 2 cups plain soy milk
• nutmeg (optional)

Preparation time:

• 45 min

Directions:

1. Preheat oven to 180ºC.
2. Choose the cauliflower and boil for 20 min.
3. Peel off the potatoes, cut into cubes and add to the cauliflower after it has been boiling for 10 min.
4. Melt the margarine in a saucepan and fry the diced onion at slow-medium fire. When golden, add the flour and let it toast a bit.
5. Pour soy milk and do not stop stirring for 5-10 minutes, depending on the thickness desired. Add salt and pepper (optionally, add a teaspoon of nutmeg).
6. Move the boiled cauliflower and potatoes to a gratin dish, sprinkle olive oil and pour the bechamel over.
7. Bake in the oven for 20-30 min.

Notes:

• Beware of the salt in the bechamel since both the soy milk and onions are "sweet".
• Nutmeg also helps to correct the "sweetness".

Ingredients:

• 1 avocado
• 1 tomato
• capers (optional)
• toasted sesame seeds (optional)
• olive oil
• salt and pepper

Preparation time:

• 5 min

Directions:

1. Cut the avocado in half and empty with a spoon. Spread over the bread.
2. Slice thinly the tomatoes and add some capers.
3. Sprinkle a bit of toasted sesame seeds, season with salt and pepper to taste and sprinkle with olive oil.

Note:

• If you have tapenade (black olive spread), spread some over the tomatoes.

Tempeh is one of the soya vegetable proteins, like tofu. Unlike tofu, tempeh is made by fermenting soya. This is why it has a denser texture and a stronger flavour. It can be found raw or marinaded (the latter can be eaten uncooked). It is presented in bars.

Ingredients:

• 3 tempeh bars (3 oz)
• 2/3 cup peas
• 1 onion
• 1 courgette (zucchini)
• 1 carrot
• 1/2 aubergine (eggplant)
• 1 tomato
• 2-3 bay leaves

• 20-25 almonds
• 1-2 cloves garlic
• salt and pepper
• parsley

Preparation time:

• 30 min

Directions:

1. Chop the vegetables and the tomato and fry in olive oil for 5 min over a low flame.
2. Meanwhile, prepare the "picada", grinding and mixing in a mortar the almonds, garlic, parsley, salt and pepper.
3. When the vegetables are ready, add 2 or 3 bay leaves, the peas, the diced tempeh and the "picada".
4. Stir a little, cover with water and simmer for about 15 min on a low flame

Notes:

• Leave some sauce to mop up with bread :P

Grandma's recipe. Traditional style paella with vegetables.

Ingredients:

• rice (1/2-3/4 cup per person)
• mild paprika
• saffron
• 4 cloves garlic
• bunch parsley
• 1 courgette (zucchini)
• 1 and 1/2 cup button mushrooms
• 4 outbreaks cauliflower (cut in half)
• 1 red pepper (1/2 if very large)
• 1 green pepper
• 1 aubergine (eggplant)
• 1 and 1/2 cup green beans

Preparation time:

• 1h

Directions:

1. Fry the cauliflower in a pan. Set aside.
2. In a mortar, ground the garlic, parsley, mind paprika and saffron. (You can add a bit of salt so that the cloves of garlic don't bounce out when you grind them).
3. Add a bit of water to the mixture, mix and set aside.
4. Dice the vegetables (red and green peppers, aubergine, green beans and courgette) and slice the button mushrooms. Fry everything in a "paella" pan with some olive oil over a low flame. (If there's not much oil left, add some more, because the aubergine soaks up a lot of oil).
5. Meanwhile, boil some water.
6. When the vegetables and the button mushrooms are cooked, stir in the rice, the ground mixture and the cauliflower.
7. Pour the boiling water into the pan and let it cook over a low flame for 15-20 min. (If it runs short of water, add some more, but make sure it boils or you will stop the cooking process).

Ingredients:

• 50 g soya protein (textured soya protein)
• 1 potato
• 1/2 onion
• 3-4 carrots
• breadcrumbs

Preparation time:

• 1:15h

Directions:

1. Bring some water to a boil (just enough water to cover the soya protein).
2. Let the soya stand in that water for 30 min.
3. Peel and boil the potato for 10 min. In the meantime, chop the onion and the carrot.
4. Blend the onion and the carrot in a blender to a fine paste. Add the boiled potato into the paste and mix them all (mashing with a fork, for example).
5. After the 30 minutes, strain well the soya (with a clean tea towel, press the soya against the colander to remove all the water).
6. Put together the soya and the potato, onion and carrot paste in a frying pan with some olive oil. Let it cook over a low flame. When it's quite done, add a glass of water. When there's no water left, finish mashing the paste with a fork. Season with salt and pepper to taste.
7. Stir to a doughy paste.
8. Turn off the heat and let it stand in a plate before chilling in the refrigerator for a minimum of 2h (the paste will taste even better if it's made the day before and kept in the fridge overnight).
9. Take the paste out of the fridge (it must be now fairly consistent) and add some breadcrumbs to finish.
10. Give shape, with your hands or with a hamburger press, and cook in a frying pan without oil (or just some drops), since it's all already cooked and it only needs to be heated up.

Ingredients:

• rice (100-150 g per person)
• 1 onion
• 3-4 tomatoes
• 1 banana

Preparation time:

• 20 min

Directions:

1. Boil the rice 18-20 min.
2. Grate the tomatoes. Set aside in a bowl.
3. Peel and chop the onion in small cubes (or even grate).
4. Fry the onion slowly in pan with oil until light brown. Add the tomato, season with salt and pepper and simmer for 10-15 min.
5. Cut the banana in half and cut 3 cross sections. Stir fry for 1-2 min without oil.

This dessert is really easy to prepare and very eye-catching.

Ingredients:

• 3-4 oranges
• 1 tablespoons corn flour
• 1 tablespoons sugar
• cinnamon (optional)
• fresh mint (optional)

Preparation time:

• 15 min (+ 1h)

Directions:

1. Squeeze the oranges. Set aside the juice of one orange in a glass and stir in the corn flour. Set aside the orange peels as well.
2. In a saucepan, heat up the remaining juice. Add the sugar and blend.
3. When it starts to boil, pour the mixture of juice and corn flour and stir until it boils again.
4. Remove the pot and wait until it's a bit cold.
5. Pour the juice into the orange peels (You can also add a bit of cinnamon and/or fresh minton top) .
6. Chill in the fridge at least for 1h.

Fricandó is a typical Catalan stew prepared with veal and different kinds of wild mushrooms. Seitan is a wheat gluten dough mixed with water and boiled in a soy sauce and kombu seaweed broth in order to enrich it (ginger is also widely used). It is also called "vegetable meat" because of its texture and consistency. It can be used to make hamburgers, meatballs, steaks, etc.. It has a lot of protein and is very digestive.

Ingredients

• 1 seitan ball (9 oz)
• 1 big onion
• 2/3 cup peas
• 2 1/2 cup mushrooms
• wheat flour

Preparation time:

• 30 min

Directions:

1. Boil the peas for 10-12 min.
2. Grate the onion and set aside in a bowl.
3. Slice the seitan. Flour it and fry in oil. Set aside in a plate.
4. In the same frying pan, fry the mushrooms (in this case, champignons or button mushrooms) and the grated onion slowly. When the onion turns brown, add the peas, season with salt and pepper to taste and let it finish cooking.
5. Add the seitan slices, cover with water and simmer for about 15 min or until the sauce has the desired texture (you can add some flour to have a thickener sauce).

Fricandó de seitan / seitán from hiulit's cuisine on Vimeo.