Winter at the Cortijo: Vegan food for the olive harvest
At certain times of the year when there’s not much growing except kale and cabbage, it’s good to have some different recipes for what to do with kale.
For a good part of the year, we have volunteers coming to stay with us to help us with the farm and most of them come through Workaway. Our first ever workawayer was Tiffany from New Zealand. This recipe for a vegan kale and chickpea curry popped up on her Facebook feed the other day – I think it was posted by her mum.
The original recipe is taken from the Cooking Light website with a few modifications: as I was cooking for 6 people, and we’ve got masses of kale, I used a large bowl of chopped kale (almost an entire colander), more chickpeas and different spices.
Vegan Kale and Chickpea Curry
- 1 large bowl of chopped kale
- 1 large onion, roughly chopped
- 1 large red pepper, roughly chopped
- 2 x 400g jars cooked chickpeas
- 1 can coconut milk
- 3 heaped tablespoon smooth peanut butter
- 3 cloves garlic, finely chopped
- 2 teaspoons curry powder
- 1/2 teaspoon chill powder
- 1 teaspoon ground coriander
- 1 teaspoon ground coriander
- 1 teaspoon ground cardamon
- 1 teaspoon ground cumin
- 1 lemon, juiced
- salt and pepper
- Heat some extra virgin olive oil in a large frying pan and fry the onions until soft.
- Add the red pepper and continue to fry for a further couple of minutes before adding the garlic and ginger.
- Sprinkle over the spices and heat for another 30 seconds or so.
- Add in the kale and mix well.
- Cover the pan and let the kale wilt down.
- Stir in the peanut butter.
- Add the chickpeas and coconut milk and heat to a gentle simmer.
- Cover and leave for about 15 minutes.
- Squeeze over the lemon juice.
- Serve with brown basmati rice.
Cortijo de la Plata https://cortijoblog.com/
Danish Vegetarian Dishes
Anna and Sebastian, two Danish workawayers, prepared these Danish vegetarian dishes for Sebastian’s birthday meal. I loved their idea of preparing a delicious vegetarian meal with a Danish theme but using as much of our home-grown vegetables and produce as possible. All of the dishes are vegetarian and the patties are vegan.
The main course consisted of spicy lentil patties with a Danish potato salad and a cabbage salad, along with our normal green salad and pan-fried courgettes. Sebastian made some fresh mayonnaise in advance. He some in the potato salad and added some chilli powder to the rest and thinned it down with some lemon juice for a spicy dipping sauce for the patties.
This was followed by Danish-style pancakes with raspberries and cream.
To see the recipes, click on the photos below.
Dried, rapid green lentils were used for these patties and cooked in advance before adding the onions and spices. The patties are actually vegan and some of the tastiest I’ve ever had.Ground star anise and dried plums were added to this Danish-style coleslaw.In Denmark, sour cream is generally used for this potato and radish potato salad. However, as it’s impossible to buy that here, Anna and Sebastian used Greek yoghurt instead.
Self-raising flour was used for the pancakes instead of plain flour and they were lovely and fluffy. They were flavoured with ground cardamom. Once they had been cooked, they were served with whipped cream and fresh raspberries.