Category Archives: Vegetarian


This is a very difficult recipe to mess up as Carlos can attest to. We have eaten this recipes a few times so I figured Carlos mostly knew how to make it. I briefly explained to him how to do it and he wrote down some pertinent instructions. When I came back, I found many things had mistakenly been altered– canned tomatoes had replaced pasta sauce, ricotta had mistakenly been used instead of cottage cheese and freshly grated parmesan had replaced cheddar/Monterey jack. Still, it really didn’t matter much taste wise, but the consistency was different.


This is made with three mixes. The tortilla one, the tomato one and the salsa verde one.

  • 1 big onion
  • corn tortillas (around 24-30)
  • chili powder (liberally)
  • oil

Mix it until soft.  If the pan you used to saute the tortillas is oven proof then cover the sides of the pan with tortillas and mix the following ingredients in a bowl:

  • Tomato sauce (like the ones for pasta in a glass jar)
  • Cottage Cheese
  • Oregano
  • Salt + Pepper

Put the tortilla mix, around an iron cast or lasagna pan. Then dump in the tomato mix.

Then add the top layer. 

  • Half bottle of sour cream (6 tablespoons)
  • Salsa verde (bought in the store, made out of tomatillos).
  • Grate cheese (Monterrey or Cheddar) yourself.  

Cook it for 30 minutes in the oven.

This serves four.


Tofu for Stir-Fry

Sarah left for yoga classes, and told me this recipe. Instead of writing in a paper I will put it here.

Cut the tofu in small squares (the size of marble). Put them in the pan and start cooking high-medium. After a 15 minutes or so, they will start getting a little brownish-yellow. Put 3 tablespoons of brown sugar and 2 of soy sauce. The sugar will melt and with the salty soy sauce it will become a great sweet-salty flavor. This is works as a base or side for anything.

  • 1 block of tofu (14 oz. / 400 gr.)
  • brown sugar
  • soy sauce

post script:  I just did it, and it’s delicious.


Pisto manchego, is a Spanish recipe used as a side or main dish. It can also be a sauce for empanada. It can be eaten with rice, potatoes, and goes well with fried or hardboiled eggs. It’s similar to the French ratatouille, but with fewer spices or eggplant.

  • 1 large onion or 2 medium
  • 1 clove garlic
  • 1 tbs oil (preferably olive)
  • 2 peppers (one red and one green)
  • 2 zucchini
  • 800-1000 grams (28 oz) diced/pureed canned tomatoes
  • 1-2 tbs sugar
  • 2 tbs olive oil
  • Salt to taste

The T-mix is perfect for this recipe. If using a T-mix chop the onion, garlic, and green peppers. If using the T-mix make sure they are in big chunks. They will get chopped finer later. Cook them for about 10 minutes. Add zucchini in large chunks and chop for a few seconds in the T-mix. Add the rest of the ingredients and cook for 30 minutes on 100 C.

If you use the T-mix, you can use the varoma to steam potatoes.

Creamed Cauliflower Soup

Add cruitons for yummy factor

Add cruitons for yummy factor

We really hadn’t decided what to make with the cauliflower yet when we wrote out the menu yesterday… but we figured we would find something– and we did! Creamed soups are really good, nutritious, and easy. They don’t require a lot of fat to be absolutely delicious. So, tonight’s version was as follows:

  • 1 large onion
  • 2 cloves garlic
  • 6 small carrots
  • 2 stalks celery
  • 1/2 large cauliflower
  • 4 small/medium potatoes
  • bean sprouts
  • salt/pepper/curry powder
  • 3-4 cups water
  • feta cheese
  • sharp cheddar or freshly grated parmessan to top

Saute the onion and garlic for 5-10 minutes until they are beginning to brown in 1 Tbs oil and 1 Tbs olive oil. Add the remaining ingredients in large chunks. Do Not Add Cheese (feta or cheddar yet!). When vegetables are cooked, add feta and vegetable mixture and puree in the Thermomix or in a blender until smooth. Adding other cheeses will just stick to the blender so I prefer to top the puree with them. If you need more liquid at this point add milk.

Top with homemade cruitons (by frying bread squares in olive oil and garlic) and a good aged cheese! YUM

Homemade Spring Rolls

spring rolls

Sarah made these spring rolls. I did not have too much faith she was going to do something so delicious. I think she was kind of “picada” (this in Spanish slang means kind of annoyed because of a competition, or being really into a competition), because a couple of weeks ago I bought some frozen spring rolls in a Thai store. She did not want me to buy them, but finally agreed. She showed me we can do it ourselves… and that are yummier, and probably way healthier.

  • Eggroll shells (in Europe usually come frozen in Asian stores, in the U.S. in big grocery stores)
  • 1/2 cabbage
  • 4 Carrots
  • 1 Onion
  • 1 clove garlic
  • bean sprouts
  • 250 gr. (1/2 pound) tofu

Sautte garlic and onion. Add carrots and cabbage. Cook for 10 minutes. Add sprouts and crumbled tofu. We also put a little bit of grounded beef. Salt and Pepper.

Then you put the mixture in the eggroll shells. Follow the pictures on the package to roll them 🙂

Always fry in a small pan, so you save oil and energy. (That’s Carlos’ abuela advice). Serve with rice.

We also bought in the Thai shop, a great sweet&sour sauce. With a spicy kick, but good flavor. Sarah likes it with mustard. We used a french one, but in the U.S., the honey mustard is what you want. Carlos prefered the sweet&sour.

Lentil and Feta Salad

lentil feta saladToday May 18th, is our 5th wedding anniversary. It was a long day for both of us and we didn’t have much energy to make something really difficult. I found a new lentil recipe in The New Mediterranean Diet Cookbook that looked interesting and decide to make it. We couldn’t find walnuts which it calls for, but it came out well without it. We added Feta Cheese instead and ate it over a bed of lettuce. It called for balsamic (aged red-wine vinegar) or red-wine vinegar but we already had regular Spanish white-wine vinegar open. I wouldn’t have minded opening the balsamic, but at Carlos’ house you never open something new before the old is gone.  Since it was our anniversary neither wanted to be pushy. The balsamic would have given it a deeper flavor but wasn’t necessary. This meal was easy, healthy, and good. We ate it with our favorite crunchy rolls. I also made chocolate cake from scratch… it is cooling and it smells delicious. Carlos bought vanilla ice cream but is now very disappointed because as I read the Danish label he really bought lactose free “Tofu ice cream”. I think he’s going to try to take it back tomorrow.

  • 1 cup green or brown lentils, picked over and washed
  • 4 cups water
  • ¾ cup chopped scallions
  • 1 red bell pepper, diced
  • ½ cup flat-leaf parsley, finely chopped
  • ½ cup walnuts, coarsely chopped (optional)
  • 1/2 cup feta cheese (optional)
  • ½ tsp dry mustard or 1 heaped tsp Dijon mustard
  • 4 to 5 tbsp vinegar, to taste
  • 1/3 cup extra-virgin olive oil
  • salt and freshly ground black pepper, to taste
  1. Combine lentils with water and bring to a boil. Turn heat down to medium-low, cover pan tightly, and simmer for about 20 minutes or until lentils are cooked through but firm enough to hold shape.
  2. When lentils are done, remove from heat, drain, and place in bowl along with scallions, red pepper, parsley, and walnuts
  3. In separate small bowl, combine mustard with vinegar, beating in a little at a time until thoroughly blended. Gradually beat in olive oil. Pour dressing over lentils and toss to mix thoroughly. Add salt and black pepper and serve as is or on bed of bitter greens such as arugula, chicory, or dandelion greens. (serves 3 as a meal)

Tofu and Rice Stuffed Peppers

It has been a long time!! We (the baby and I) are doing well so are back blogging.

If you have leftover rice, this a great way to use it. Low fat and excellent with fresh herbs. I suggest using yellow peppers for a milder taste.

Tofu and Rice Stuffed Peppers

  • 3-4 yellow/green peppers
  • 300 gr. firm tofu
  • 2 cups cooked (brown) rice
  • 1 fresh garlic clove
  • salt/pepper/paprika to taste
  • tomato sauce (about 1-1.5 cups)
  • 1 medium onion
  • 2 stalks of celery
  • 2 teaspoons oil
  • fresh parsley and basil to taste

Mix crushed garlic, crumble the tofu, cooked rice, and tomato sauce. Add salt. Chop onion and celery in finely in the Tmix. Saute the onion and celery in the oil. Should be soft but not brown. Chop fresh herbs. Mix onions, celery and herbs with the tofu rice mixture. Add the other spices. Cut the peppers in half and add to the frying pan you used to cook the onions. Add water and steam for 5-8 minutes. Bake in the oven on 350 for 40 minutes. If you have extra mixture you can just bake on the side.