Our vegetarian/vegan kitchen recipes

Imaginative and colourful vegetarian delicacies from the

Finca el Morisco kitchen,

Prepared by: Keki, Belén, Rocío, Encarni, Raquel and Meme

Salads and vegetables

Zucchini and Cucumber Salad in avocado cream

Cut 1 cucumber and 2 zucchini into fine strips with the grated vegetables.
For the sauce: 1 avocado, 1/2 cup yogurt, 1 teaspoon vegetable broth, a little olive oil and the juice of a lemon. Stir the grated vegetables into the sauce and let them steep for about 1 to 2 hours. Before serving, sprinkle with sunflower seeds and garnish with parsley.

Tomatoes – Peppers salad

Roast 4 red peppers on the baking sheet at 200 degrees until bubbles form and the skin begins to turn brown. Then let it cool and remove the peel. Cut the peppers into small pieces and cut about the same amount of fresh tomatoes. Season with a finely chopped onion, salt, olive oil, garlic and vinegar.

Chickpea salad

Cook 100g chickpeas with 3 to 4 carrots and season with salt, olive oil, vinegar and finely chopped onions.

Beetroot – Potato Salad

Cut 300 g of cooked beetroot, potatoes and eggs into cubes and fold in salt and pepper and let the flavours infuse well.

Cauliflower Salad

Grate a head of cauliflower and 2 red peppers. Season with soy sauce, salt, juice from a lemon and olive oil.

White cabbage Salad

Grate a head of white cabbage and mix it with a handful of raisins, 8 finely chopped dates, olive oil, the juice of a lemon and a little peppermint (ground in a herb mill). Let the flavours infuse for at least 1 hour.

Iceberg salad

Cut 1 iceberg lettuce, 1 stick of celery stalk and 2 oranges into small pieces. Add vegetable stock powder, olive oil and freshly squeezed orange juice as a sauce .

Hot meals:

Tortilla a la CASA

Ingredients for 4 people: 1 kg of potatoes, 1 onion, 4 eggs
Peel and chop the potatoes. Also cut the onions into small pieces. Heat the oil in a pan and fry everything in it. When the potatoes are tender, take them out and drain. Stir and salt the eggs, add potatoes and onions. Heat some oil in a pan and add the egg mixture. As soon as one side has solidified, slite onto a plate and overturn the tortilla into the pan and finish cooking the second side.

3 colours Vegetable Paté

Cook and purée 300 g broccoli, cauliflower and carrots separately. Mix each type of vegetable with 2 eggs and ½ cup of whipped cream and place one on top of the other in a large box and bake in a preheated oven at 200 degrees for approx. 30 minutes. There is also tomato sauce: Sauté 2 onions in olive oil, add fresh diced tomatoes and season with oregano, salt and a little cayenne pepper.

Stuffed Eggplants

Cut 2 eggplants lengthways in the middle, drizzle with olive oil and a little salt and cook in the oven at 200 degrees for about 15 minutes. In the meantime, cut 1 onion, 100 g mushrooms and
4 tomatoes into small pieces. Scrape out the inside of the eggplant with a spoon and add to the tomato and mushroom mixture. Put 50g pine nuts and the mixture into the eggplant halves and bake in the oven for another 30 minutes.  Sprinkle with grated cheese after baking.

Baked Vegetables

Cook various types of vegetables (e.g. cauliflower, carrots, zucchini, broccoli), (bite-sized) in the vegetable broth and prepare fresh mashed potatoes as usual. Pour the vegetable mixture into a baking dish with a little cooking liquid, season if necessary and then add the finished mashed potatoes. Bake the whole thing in the oven at 220 degrees until a light brown crust forms.

Chickpea Spread

Boil 100 g of chickpeas until soft (then take some time) and then puree with pepper, salt, vinegar and olive oil. Depending on your taste, add cooked carrots, red pepper pieces and / or finely chopped onions.

Avocado Cream

Purée 2 avocados with a little olive oil, salt, lemon juice and fresh garlic.

Tomato Cream

Let 100 g of butter soften at room temperature, then stir in the two soup spoons of brewer’s yeast, tomato paste and chopped parsley.

Mustard Potatoes

Cut 500 g jacket potatoes into slices and layer in a baking dish. Mix 2 cups of whipped cream, 4 eggs, a little salt and mustard and pour over the potatoes. Cook in the oven at 200 degrees for about 20 to 30 minutes.

Potatoes from 1001 Nights

Cut 500 g of potatoes into thick slices and fry them in olive oil (fried potatoes). Roast 100 g of ground almonds, 1 chopped clove of garlic and bread rolls in olive oil and then remove from the fire and fold in a finely chopped onion before cooling. Purée everything with water and then simmer for about 15 minutes with a little saffron, curry and a dash of white wine until the mixture becomes creamy. Pour over the hot fried potatoes and enjoy your meal !!

Sauce for salads

Red Sauce for salads

½ cucumber, 1 tomato, ½ red pepper, 1 handful of peanuts. Add soy sauce to taste together with a  generous amount of very good olive oil. Put everything in the blender, season with salt and the sauce is ready.

Snacking is fun

Soy delicacies with nuts and carob cream

Ingredients for 8 people: 200 ml vegan cream, 3 ½ soup spoons of corn flour, 50 g brown sugar, 300 ml soy milk, 150 ml coconut milk, 1 teaspoon vanilla essence, 100 g carob powder, 100 g almonds, 100 g hazelnuts, 100 g Brazil nuts, 50 ml olive oil
Preparation: Mix the corn flour and sugar in a pan. Slowly add soy milk and coconut milk. Simmer on light heat until it becomes a thick cream. Finally, add the vanilla essence. Allow to cool down. Grind the nuts and mix with the olive oil. Put the mixture in a prepared dessert glass. Whip the vegan cream and mix in the carob powder. Put the cream on the nut mixture and then pour the vegan cream over it. Decorate with nuts and carob powder.

Chocolate Roll

Melt 2 bars of dark chocolate and bring to the boil with 100 g of butter, and 1 cup of whipped cream. Remove from the heat and stir in the walnuts. Put the mixture onto parchment paper, form a roll and allow to cool.


Boil some water, the peel of an orange, anise liqueur and some sugar in a saucepan . Purée fresh strawberries and mix in the whipped cream. Soak a biscuit dough with the liquid and pour the strawberry cream on top, decorate with a few strawberries.

Chocolate Cake

Bring 2 bars of dark chocolate to the boil with 100 g butter and a mug of whipped cream and allow to  cool. Fill a flat cake tin or bowl with half of the chocolate mixture then add a layer of shortbread biscuits that have just been dipped in a mixture of coffee and cognac. Next add a layer of freshly whipped cream, another layer of biscuits and finally the rest of the chocolate mixture.

Lemon Mousse

Mix 2 cups of lemon yogurt with some sugar and the juice and the zest of an unsprayed lemon with 2 cups of whipped cream, refine with vanilla sugar.

Chocolate Balls

Mix 1 packet Magdalena (Spanish soft pastry) with vanilla sugar, ginger powder, orange juice, 1 cup of hot cocoa and ground hazelnuts. Form small balls and roll in coconut flakes, cocoa powder or sesame…. DONE!

French Beans – Indian style green beans

For 4 people. Ingredients: 200g fresh green beans, 4 tablespoons oil, 50ml water, ¼ teaspoon turmeric, ¼ teaspoon chili, ¼ teaspoon garam masala, ¼ teaspoon mango powder.
Preparation: Wash the beans and remove the ends. Heat the oil in a frying pan. Briefly fry the beans. Add turmeric and salt. Cook with 50ml of water in a closed saucepan. Stir in the chilli, garam masala and mango powder and let it simmer briefly. If there is too much liquid, let it evaporate a little..

Ganth Gobi – Indian style kohlrabi

For 4 people Ingredients: 2 kohlrabi, 4 tablespoons oil, ½ teaspoon turmeric, salt, 1 teaspoon fenugreek leaves , ¼ teaspoon chilli, ¼ teaspoon garam masala,  100ml water (approximate amount), ½ teaspoon mango powder
Preparation: Cut each kohlrabi into 8-12 pieces. Heat the oil in a teflon frying pan or saucepan. Fry the cabbage pieces in the oil until the cut surfaces are lightly browned. Sprinkle the turmeric and salt over the kohlrabi pieces and briefly sauté. Deglaze with about 100ml of water. Let everything cook briefly and then cook the kohlrabi on a low setting. Then fold in the fenugreek leaves , chilli, Garam masala and mango powder and let everything cook briefly together. If there is too much liquid, let the water evaporate a little.

Raita Bengan – Eggplants Raita

For 4 people Ingredients: 1 small fresh aubergine (eggplant) -approx. 200g, 4 cloves of garlic, 300ml sour cream or yoghurt, salt, ⅓ teaspoon chili powder, ½  teaspoon garam masala (approximate indication), 1 teaspoon finely diced onion.
Preparation: Make four holes in the eggplant and insert the cloves of garlic . Wrap the eggplant in aluminium foil and bake in the oven at 200° C until soft.  Remove the peel and crush into a pulp with a fork. Allow the eggplant mixture to cool completely. Mix 4-5 tablespoons of the eggplant jam with the remaining ingredients and use as a dip.

Thyme Papri -Thyme Salt Cookies

Ingredients: 250g flour, ½ teaspoon salt, ½ teaspoon thyme seeds, 3 tablespoons oil , 250ml frying oil, 90 ml lukewarm water.
Preparation: Mix the flour with the salt and the thyme seeds in a bowl. Make a well in the middle of the mixture, add oil and water to the well and knead everything into a dough. Divide the dough into pieces the size of hazelnuts. Squeeze flat with the fingertips of one hand and roll out thin or a little thicker as desired . Then fry in hot fat. Serve the thyme papri as a snack, serve with salad or offer with dips.

Danhia Raita / Coriander Raita

Ingredients: 200ml sour cream or yoghurt, 50g fresh coriander leaves, salt, ¼ tsp chili powder, ½ tsp garam masala (not chat masala)
Preparation: Purée the coriander with about 2 tablespoons of cream with a mixing stick and pour into a bowl. Fold in the remaining cream and spices under the cream and coriander mixture.

Gajar Matar – Carrots with green peas

Ingredients: 300g fresh carrots, 50g green frozen peas, ½ teaspoon turmeric, ¼ teaspoon chili powder, salt, 50ml water, 5-6 tablespoons ghee or clarified butter.
Preparation: Cut carrots into slices about 0.5 cm thick. Cook the frozen peas in salted water. Heat the ghee in a frying pan or in a saucepan and briefly fry the turmeric. Add the carrot slices and fry briefly. Add peas, salt (to taste) and about 50ml water to the carrots. Cook the carrots al dente. Add the chilli powder to the carrots. If the carrots are too watery, let some water evaporate.

Matar Panir – Green peas with Indian cheese

Ingredients: 200g Panir, 200g onions, 120ml oil, 1 cup of green peas (fresh or frozen), 1 teaspoon curry powder, 1½ teaspoon sweet paprika, 1 teaspoon coriander powder, 1½ teaspoon chili powder, ½ teaspoon turmeric, 1 teaspoon salt, 1 teaspoon garam masala, ¼ teaspoon ground black pepper, 1½ teaspoon Fenugreek leaves.
Preparation: Cut the panir into cubes (approx. 2x4cm) and fry in a teflon pan with a little fat until they are lightly browned. Then soak in water. Cut the onions into small pieces, cook until soft in oil and purée. Add the curry powder, sweet peppers, coriander powder, chilli powder, turmeric and salt to the onions and sauté briefly. Add 20ml of water and fry the paste until the water separates from the mixture. Add the frozen peas and about 50ml of water. Cook the peas with the soaked panir cubes. Then add the garam masala, pepper and the fenugreek leaves. Add some water as needed to make a sauce.

Danhia – Chutney / Coriander – Chutney

Ingredients: 100g fresh coriander, 300g mild green Turkish peppers, ⅛ teaspoon chili powder / cayenne pepper, 1 teaspoon sugar, 6-8 cloves of garlic, 1 teaspoon mango powder, ½ lemon, lemon juice, 100ml water, a little salt.
Preparation: Puree everything with a mixing stick . Use as a dip