#vegan tapas

[theroamingvegan]

Unlimited tapas at this awesome gay bar! Not everything is vegan but pictured are pickled beets, rooted root veggies, black beans with chips, falafel patties and bean empanadas.

El Tinglado De La Comadre- Merida, Mexico 🇲🇽

[yummyvegan]

Roasted Cauliflower with Lemon Tahini (Tapas)

Ever since I ate tapas at a vegan Vegas restaurant, I been wanting Jain tapas. This is one recipe I’d love to try soon because all ingredients are easily available and it’ll take literally minutes to make. Eat small portions, that’s what tapas mean.

Ingredients

1 large head cauliflower, cut into 1-inch florets (about 1 ½ lb.)

4 tsp olive oil, divided

2 tbsp tahini

1 tbsp lemon juice

¼ tsp salt

1 tbsp chopped parsley

1 tsp toasted sesame seeds (optional)

¼ tsp paprika or crushed red chili peppers

Instructions

Place oven rack in top position. Preheat oven to 425°F.

Toss cauliflower with 2 tsp. olive oil, and season with salt. Spread on large cookie sheet, and bake 12 to 15 minutes, or until cauliflower is fork-tender and slightly browned.

Heat remaining 2 tsp. olive oil in small saucepan over medium heat. Stir in tahini, lemon juice, 5 Tbs. water, and salt. Simmer over low heat 1 to 2 minutes. Remove from heat.

Divide cauliflower among plates. Whisk sauce, then spoon over cauliflower. Sprinkle with parsley/chives and sesame seeds/paprika, and serve.

Adapted for the Jain diet by Yummy Vegan.

[vegansneedsauce]

Emily C. on Instagram: “Celebrating makeup Thanksgiving/birthdays/general winter holidays today with a nice vegetarian tapas menu, everything homemade...”

Tapas menu:

Patatas bravas with garlic aioli and bravas sauce

Escalavida with homemade sourdough bread

Espinacas con garbanzos

Champiñones al ajillo

Zanahorías aliñadas

Ajo blanco

Pan-seared padrons

Olives

Main course:

Valencian vegetable paella with artichoke hearts, romano beans, butter beans, and homemade seitan chorizo

Mixed green salad with aioli-sherry vinegar dressing

Dessert (inspired by Briony’s vegan showstopper from GBBO!)

Chocolate hazelnut cake and ganache (I added instant coffee to both the cake and the icing)

Candied hazelnuts (subbed coconut oil for the butter & skipped cinnamon)

Raspberry preserves filling (storebought); fresh and freeze-dried raspberries to decorate

[vegansneedsauce]

#VeganMoFo Day 26: Thanksgiving is my Time to Shine

I’ve hosted Thanksgiving dinner almost every year since moving to California in 2004. I love it--I seldom host anyone, much less a big group, and my mom and I (and sometimes other folks!) love cooking together. Over the years, we made it tradition to use the opportunity to explore different cuisines, cooking methods, ingredients, styles...we take inspiration from all over. Last year we tried some Mexican recipes that weren’t entirely Americanized. We’ve done Italian with fresh pasta and gnocchi. There’s been Indian, Mediterranean, Japanese, “small plates around the world”...

This year I wanted to try to make some Spanish food. I’ve got research to do (especially on paella; I have ideas but...), but even some cursory reading up on tapas showed me there is a surprising number of simple vegetable-based things that won’t require much or any veganizing, which is awesome.

So for dinner tonight I picked out a couple things that are simple, but come together for a really nice weeknight dinner: espinacas con garbanzos (spinach chickpeas, which seems like a real “duh” in terms of things I’d like) and a Spanish tortilla (potatoes and onion with an omelet-like batter made of chickpea flour), plus just some avocado on the side because I was too goddamn tired to make a whole salad thing or chilled soup or whatever.

[daily--positivity]

Day 88 - wooop vegan spanish tortilla, tapas and sangriaaaa :D my colleague invited me out with her friends which was really sweet of her (considering my Spanish is god awful right now haha)

[theeverydayveggie]

TAPAS WEEK RECIPE 1: #Vegan Spanish Rice!

This is a very easy dish whose simplicity is the key to its character. It’s delicious and refreshing and a great cornerstone for any tapas meal :)

What a great way to start the week!

http://theeverydayveggie.com/?p=1636