To make this hummus you will first need to bake the sweet potato. When it has cooled off, add the canned chickpeas, olive oil, lemon juice and any other spices you like in your hummus. Serve with raw carrot and celery chips and warm pita breads.
This has to be one of the easiest dinner ideas ever. You only need: fresh broccoli, canned chickpeas, lemon, salt and pepper. Some fresh parsley would be nice too.
Make the humus first: add 2 garlic cloves to a can of chickpeas and the juice of half a lemon and zzzap everything together until creamy and soft. Add salt and pepper to taste, but don’t overdo it. If you’re brave add a small pinch of cinnamon and a spoon of honey to it, it’s really tasty.
Proceed to roasting the sesame seeds in a small pan. Add a teaspoon of water and the third of a pinch of salt, the keep the seeds moving in the pan until they turn a warmer brown (not black :).
On to the broccoli. Get some olive oil into the palm of your hand and rub your hands together, then massage the broccoli florets with it before grilling it. You don’t need to put too much. Grill then mix with the humus, as you would with pasta.
Vegan recipes have always fascinated me. We, carnivores, tend to think vegetarians and vegans are missing out on some of the most delicious food on Earth. But what if it’s the other way around? Check out these amazing recipes and tell me if you’re not thinking about going vegan also?
Ombre Vegan Fruit and Root Salad
Who says vegan food has to be green or ocher coloured? Look at this beautiful fruit and root salad from Golubka! Cut up some strawberries and raspberries, beets and spring radish and enjoy with a bit of olive oil.
This recipe is made with home-made coconut pasta. I think the idea is great, but if you don’t have a dehydrator, maybe you could just mix the coconut with a bit of flour and lightly bake the lasagna sheets.
A tip from Golubka: If you don’t have a dehydrator you can bake things at 118 F or 50 C and get a very similar result. For me this sounds great, as I am planning for a long time to make zucchini chips. But let’s go back to the lasagna.
The peppers are baked in the oven or grilled, peeled and cut into thin slices. She also makes a baked garlic cream that she mixes with cashew and black pepper.
Peanut Butter and Chocolate Vegan Ice-cream
This sounds so simple, yet so tasty. The base of this kind of vegan ice-cream recipe from Clean Green Simple is banana. You slice it up, freeze it and blend it just before serving. A creamy, smoothie-like cream results.
For this recipe, mix the frozen banana with 2 spoons of peanut butter and cocoa. Top with almonds or sugared walnuts. Yum!
One of the dishes I tried in Guixot one day and absolutely loved was the pistachio and Turkish spices burger. The big pistachios and the spices gave them a terrific flavour. I was eating and thinking: “wow, this makes me so happy”.
If you’re close to Drassanes around lunch time do not even think of eating on the Ramblas. You’ll only get expensive, low quality food. Make your legs walk to the end of the Ramblas and before you reach the sea turn right towards the Museo Maritimo of Barcelona.
When you enter the Museum courtyard turn left (don’t enter the museum) and you’ll be able to see the restaurant’s terrace.
The food is nice, not too modern, not to traditional and the lunch menu costs €10, which includes a two course menu, a drink and coffee or desert.
If you like fish, this is a great place to try some fresh salmon or codfish (bacalao in Spanish). You can ask for the fish of the day as it’s probably the freshest, bought while still moving from the Boqueria (the food market on the Ramblas, close to the metro station Liceu), but generally the fish you’ll have at the Museum Restaurant will be nice and fresh and tasty.
If you don’t like fish, they do have other options, such as steak (bistec in Spanish), pasta or soups.
I do not recommend it for lacto-ovo vegetarians or vegans as they will probably starve here.
The portions are big enough to make you feel like you’re having lunch but not as big as commonly found in other Spanish restaurants.
Desert is almost always some fruit mousse, fruit and sometimes cake. If you’re a mousse lover like I am, but don’t like it when it feels heavy and you can distinctively taste the egg, go for the cake or icecream.
Ever been to this restaurant? What did you have? What did you think of it?