Thanks Erin. I made the corn butter last week, but used frozen sweetcorn as we don't have any cornmeal. It worked pretty well; perhaps a little chunkier in texture than it would be with cornmeal, but very yummy
Good to hear your weather is going to warm up this week!
Thanks Lindsey. My husband likes to make a veggie paella using his own recipe. We tend to have it as a main course, but its often offered in tapas-sized portions in this part of Spain. There is a McDougall recipe
here but I havent tried it as I'm not a big fan of artichokes and happy to let him take the lead on this dish
I've made Spinach with Chickpeas and Tortilla (Spanish Omelette) a couple of times, usually for a special occasion meal, and have shared the adapted recipes below. The Spinach with Chickpeas contains almonds so I'm not sure whether it would be 100% McDougall approved at the ratios given here. If not, perhaps you could reduce the quantity or leave those out to make it more compliant?
There are a few other tapas dishes that I'd like to try doing McDougall approved recipes for, so will share them here once I've tried them out!
Espinacas con Garbanzos (Spinach and Chickpeas)Ingredients1 jar around 500g or 18 ounces of cooked garbanzo beans (chickpeas)
1 large bag around 300 grams/10 ounces fresh spinach, washed
2 thick slices of day old bread sourdough works well with crusts removed and cut into cubes
15 blanched unsalted almonds
1/4 cup tomato sauce
3 garlic cloves chopped
2 tablespoons Sherry vinegar or red wine vinegar if sherry vinegar is hard to come by
1 teaspoon ground cumin
Ground cayenne pepper to taste
Salt
Black pepper to taste
Smoked Spanish paprika; I use pimentón dulce, but you could also use pimentón picante
InstructionsHeat a large saucepan to medium high and add the spinach (in batches if necessary)
Sauté the spinach until just wilted and remove to strain in a colander
Add the bread cubes and raw almonds to the pan. Fry until the bread and almonds are browned and crispy on each side
Add the chopped garlic, cumin, cayenne and black pepper and sauté for a couple of minutes, until the garlic is fragrant and turning brown.
Transfer the ingredients to a blender/food processor and add the sherry vinegar
Blend the ingredients together until you have a thick paste (you can add a few tablespoons of water if needed to blend easier, but don't over blend and make it gooey)
Return the paste to the saucepan and add your garbanzo beans and tomato sauce
Stir gently until the chickpeas are fully coated by the sauce and add a bit of water to thin things out
Add the spinach and stir gently until it is evenly incorporated and hot
Season with salt and pepper
Once plated, prinkle a small amount of smoked Spanish paprika on top
Based on this recipe:
https://spanishsabores.com/espinacas-co ... chickpeas/Tortilla (Spanish Omelette)Ingredients800 grams or 28 oz potatoes (about 4 medium potatoes)
1/2 onion
16 tablespoons gram or chickpea flour
16 tablespoons water for the omelette batter
1 cup or 250 milliliters water (for cooking the potatoes and onion)
Salt to taste
Dash of black salt or Kala Namak (optional)
InstructionsPeel the potatoes and wash them. Cut them in half lengthwise. Then, slice the potatoes in pieces approximately 3 mm or 1/8″ thick. Peel and chop the onion into small pieces.
In a non-stick frying pan, of water and add potatoes, onion and 250 milliliters or 1 cup of water and bring it to boil. You may need to turn down the heat slightly, so the potatoes do not burn. Cook for about 20 minutes or until potatoes are soft. Stir occasionally. Remove the potatoes and onion from the pan with a slotted spoon.
In a bowl, place 16 tablespoons of gram flour and 16 tablespoons of water, add salt and beat by hand with a fork. Pour in the potato onion mixture. Mix all together.
Clean the frying pan and return to the hob on a medium heat. Pour in the potato onion / batter mixture and cook over medium heat for about five minutes. Place a plate over the tortilla and turn it around and cook the other side for about another 5 minutes. Turn the tortilla again if required until it’s totally cooked.
I’ve made this twice and in my frying pan, the mixture tends to stick to the bottom of the pan. When turning the tortilla I’ve scraped off any stuck bits and added them back on the top of the tortilla. (When making this for a special occasion meal with family, I panicked and use a couple of sprays of cooking oil to the pan for the second side which obviously made it a non-McDougall recipe. With a little more patience/practice and/or a different frying pan you may have more success!)
I tend to add a little salt when cooking as it seems to need it for flavour, but for a fully McDougall version, you could leave it out completely and add some when serving if needed. You could also use black salt (Kala Namak) for a more egg-like taste.
Based on this recipe:
https://simpleveganblog.com/tortilla-sp ... lutenfree/