Vegan Tortilla Patata aka Vegan Spanish Omelette

This is pretty much Isa Chandra Moskowitz's recipe from Vegan With A Vengeance, which is my favourite cookbook!

The tofu mixture would probably be very nice in a quiche, and of course you could perhaps roast some peppers with the potatoes and onions, or add vegan sausage or bacon. Infinite possibilities!

Tortilla Patata
Serves 4-6
2 - 3 large potatoes
1 onion
tofu mixture
2 packs cauldron tofu
soya milk
2 - 3 cloves garlic
1tsp smoked paprika
1tsp salt
1tsp turmeric
1/2tsp freshly ground pepper
1/2 tsp chilli powder/cayenne pepper
2 - 3 tbsp nutritional yeast (optional)
1/2 tsp liquid smoke (optional)

You need enough potato to have a thin(ish) layer covering the pan. Bake in oven at 180C with 2 - 3 tbsp olive oil until soft but not too coloured. In the meantime prepare tofu mixture in food processor. Add soya milk and blend until a thick yoghurt consistency. You can taste mixture for seasoning, if lacking salt, can add more, or add soya sauce.

Bake until golden brown and springy to touch, approx 40 minutes. Serve with salad and crusty bread.
Tastes even better cold.

The. Ultimate. Chocolate. Cake.

Long time no blog...I have got a few recipes in the pipeline which I will post in due course.

First of all let me give credit to Isa Chandra Moskowitz and her legendary "Vegan With A Vengeance" which in our house is dog eared and smeared with chocolate and various other foodstuffs - sign of a good cookbook (or messy cook?)!!! This recipe is adapted from her super amazing Banana Split Pudding Brownie recipe in the above book.


Super Chocolately Cake


115g plain chocolate (I generally use 100g with good results as this is the weight of a standard chocolate bar)
2 medium sized bananas
5 tablespoons rapeseed oil
250ml sugar  (yes, ML)
1/3 cup soy milk
1 tsp vanilla extract
180g flour
25g cocoa powder
2 tsp baking soda
1 tsp baking powder
1/8 teaspoon salt

Pre-heat oven to 180C.

Melt the chocolate by placing it in a bowl over simmering water. Stir until melted and take off the heat.

Combine bananas, oil, sugar and soy milk - I like to do this in a blender to get bananas really smooth, but if you want to do it in a large mixing bowl do pre mash the bananas. Blend/Stir in the melted chocolate and vanilla until everything is combined.

Sift together the dry ingredients and add to the banana mixture in batches, mixing as you go.

The mixture should not be too firm, but also not too runny, maybe a thick yoghurt consistency. Add more soy milk if mixture seems a bit stiff, although it will still taste amazing once baked if mixture is stiff, just a lot denser.

Pour into a greased and lined spring form baking tin. Bake for approximately 40minutes, but I would check on it at the 30 minute stage and insert a knife into the centre - if the knife comes out clean with no wet batter on in, then the cake is done.
Frost with chocolate ganache/buttercream icing.

Chilli option:  I have made this cake with 1 tsp of chilli powder and 1/2 tsp cinammon sifted with the dry ingredients. It is not spicy, it just lends a really nice warmth to the cake, almost making it seem more chocolatey.