Veggie (aka "happy cow") burgers

This recipe lends itself to variations according to what you feel like creating (or in my case what you actually have at home). Veggie burgers tend to be bland, but the spices and humble lemon zest really obliterate that notion. Do try them!

• 240g of cooked beans (garbanzo, red, black, white, your call. A mix works best)
• 200g of frozen fava beans (or peas)
• 1/2 tsp cumin
• 1/2 tsp coriander powder
• 1/2 tsp cayenne pepper
• 1 heaped tbsp flour
• lemon zest
• pinch salt & pepper
• coriander stalks (or parsley)

Put all the ingredients in a food processor and whiz. Divide the paste in 8, 6, or 4 depending on how big you want your burgers to be, roll in flour and press into patties. Cook in pan and serve with buns, pickles, tomato, greens, yoghurt or mayo, whatever you feel like, actually.

Summer berry ice cream

This Jamie Oliver recipe calls for the half hour ice cream to be served over fresh blueberries in cold glasses. I include the complete version here, but if you stick to the bare essentials, I think the ice cream can be enjoyed without the frills, and it's really easy and healthy. For the lactose intolerant, I'm sure goat's milk yoghurt must work like a charm.

• 1 x 500g pack of mixed frozen berries


• 150g (5½oz) fresh blueberries


• 3-4tbsp runny honey


• 1 x 500g tub of natural yoghurt


• A few sprigs of fresh mint

With a little foresight, put some glasses in the freezer for a short while. When you are ready to make this, which will cool in half an hour:

"Get the glasses and the frozen berries out of the freezer. Divide the fresh blueberries between the glasses. Put the honey and yoghurt and leaves from the sprigs of mint into the food processor and whiz, then add the frozen berries and whiz again until combined. Spoon the frozen yoghurt over the fresh berries and serve. "

Pumpkin gratin (or how to sneak in a whole package of spinach)

This is a twist on Jacques Pépin's recipe, who says "The combination of Swiss cheese, eggs, and cream comes together into something like a smooth and creamy soufflé, capturing the flavors of fall." Canned pumpkin speeds things up, but as it's not available here in Spain, I use boiled, steamed, or baked pumpkin as instructed by Anne B., a mamamiga who moved back to the States a while ago.

Also, as I mention in the title, I put in the food processor a whole package of fresh spinach (Mercadona size), and sometimes, to make it more appealing to Maite I mix the parmesan with some breadcrumbs, to magnify the crispy top element, which she loves. Janet has mixed in pumpkin seeds to the topping, and of course, you can make infinite substitutions, change the kind of cheese, mix in some leftovers of, well, anything with a mild flavor, really!

4 servings

• 1 can (15.5 ounces, about 2 cups) 100% pure pumpkin puree (not pumpkin pie filling)
• 3 large eggs
• 1 cup heavy cream
• 3/4 cup grated Swiss cheese
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon unsalted butter
• 1 tablespoon grated Parmesan cheese

Preheat the oven to 350 degrees Farenheit (175ºC). Spoon the pumpkin puree into a food processor and add the eggs, cream, cheese, salt, and pepper (and spinach if using). Process for 10 to 15 seconds to combine.

Coat a 6-cup gratin dish with the butter. Fill the dish with the pumpkin mixture. Sprinkle the Parmesan cheese on top and bake for 35 to 45 minutes, until set and lightly browned on top. Serve.

Creamy Cauliflower Mac

Instead of using high-fat butter and cream, Bittman makes his healthier mac and cheese with pureed cauliflower, chicken stock, and a moderate amount of cheese.

2 1/2 cups vegetable or chicken stock
2 bay leaves
1 cauliflower, cored and cut into large pieces
8 ounces whole-wheat elbow macaroni
1/2 cup grated cheese (such as sharp cheddar, Gruyere, or Emmental, or a combination)
2 tablespoons olive oil
1 tablespoon Dijon mustard
1/8 teaspoon nutmeg
Salt and black pepper
1/4 cup grated Parmesan cheese
1/2 cup whole-grain bread crumbs

Heat oven to 400° F. Boil a pot of salted water.

In a saucepan, warm stock and bay leaves on medium-low heat for five minutes; turn off heat.

Cook cauliflower in boiling water for 25 minutes. Put cauliflower in a food processor.

Cook pasta in boiling water for five minutes. Drain and rinse to cool; put pasta in a greased, nine-inch square baking dish.

Process cauliflower with stock (discard bay leaves), cheese, oil, mustard, nutmeg, salt, and pepper, working in batches.

Pour sauce over pasta, toss, and spread evenly in dish. Top with Parmesan and bread crumbs. Bake 20 minutes. Serves four.

Crust-optional leek and corn quiche

My tía Laura made this last time I was in Uruguay, and it is really easy and yummy.

1 red pepper
6 leeks
1 can of corn
5 eggs (3 of them hard boiled)
Grated cheese (amount and kind up to you)

Lightly sauté the chopped red pepper, and add sliced leeks. Add can of corn (or healthier still, some fresh or frozen corn). Turn off the heat, and mix in the 3 chopped hard boiled eggs, and 2 or 3 eggs to bind the whole thing. Add grated cheese to taste. Take that to the oven until set and golden on top.

Fainá de calabacines

If you want to know what a fainá is, buy a plane ticket to Uruguay, or to Italy, or just look it up in Wikipedia.
Here's a veggie twist on the recipe, it's super easy, quick, and yummy.

Mix or blend:
3 eggs
3 tablespoons oil
1 1/3 cups milk
1/2 cup flour
1 teaspoon baking powder
salt, pepper

Add and mix in:
1/2 kilo raw grated courgettes
1 cup grated cheese.

Pour into a buttered large pan. Bake at 350ºF/175ºC for 20 minutes.

Couscous with lentils

I know this is ridiculously basic, but given Aleix's reactions to my cooking and the fact he ate this last week, I had to share! And you'll see why I need more recipes ;-)


Ingredients, whatever quantity you like!
Broccoli, wholeweat couscous, bouillon powder (optional), cooked lentils* , carrot

Boil broccoli for 5 minutes so it's still crunchy,
add a pinch of low sodium stock powder, and turn off the heat.
pour in the couscous to roughly the ratio of 1 couscuous: 2 water, and leave it to soak in all the lovely green broccoli water.
Stir in the cooked lentils et voila!!

*Lentils: Zoe's hint to boil the lentils, then get rid of that water to replace with clean boiling water and keep simmering for 15' or so makes them easier to digest, as does Soli's suggestion of adding a stick of kombu. Don't add salt though! I've been adding a teaspoon each of curry , cumin and coriander powder at the clean water stage, then using them as finger food for Aleix or to add to salads or any other grain.