El Piano, Vegan, Gluten Free Restaurant, Malaga

el piano 2

El Piano, C/ Juan de Letran, 13, 29012 Malaga, Spain

El Piano is a small vegan bar/restaurant on a hidden side street in the centre of Malaga. Like I said it’s small but it really has a bit of everything, and still manages to be vegan and gluten-free. They have a large refrigerated display cabinet with an amazing variety of options to choose from. You choose the tapas you want and they are served on a plate if you’re eating in or in a “boat” if you decide to take away. There are tables outside in the pedestrian street. Many people have said to me that vegetarian food doesn’t taste of anything or that it all tastes the same, well I can assure you that this is a great place to go to dispell that myth. The foods on offer come from different world cuisines (Indian, Italian, Latin American…) and consequently the variety of differnt flavours, tastes and textures is wonderful. Quite a few of the options are spicy so if that’s not your thing make sure you ask which of the options are spice free. The staff are friendly, helpful and well informed about the food they serve.

We went for the offer of four tapas for 5’95€. If this is your main meal you’ll probably need four tapas per person. During the week they also have a set menu but we went at the weekend… I chose potato stuffed with soya mince, corn croquettes, spicy soya mince stew and a mildly spiced pumpkin dish. My husband had a veggieburger, falafel, spaghetti with pesto and the Indian potato dish sag aloo. This also came with a side of cilantro sauce for us to share.

Drinks were not included in the offer and the total bill was 17€, which is very reasonable.

All in all a hidden gem in the heart of Malaga.

I leave you with the photos to feast your eyes on!

el piano 3

This was my food.

My husband's food.

My husband’s food.

Prices and options.

Prices and options.

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Fruity Quinoa Salad with Tempeh

fruity quinoa tempeh salad

I know you’re all getting into the autumn thing and eating pumpkin and thinking about taking your jumpers out of the cupboard, but here it’s still roasting hot, so I’m still eating summery food. Salads, things that require as little cooking as possible, there’ll be plenty of stews and baking in due course but for now I have another salad for you. This one is a great mix of sweet and savoury and it’s a complete meal. Both the quinoa and the tempeh contain protein and there are healthy fats in the avocado. The sweetness comes from the dates, the orange and the concentrated apple juice. And the best part is that it all comes together in about half an hour if you don’t count the marinading time.

Fruity quinoa tempeh salad

Tempeh is one of those “weird” ingredients that vegans and vegetarians eat and can seem extremely strange to those of you who aren’t so familiar with vegetable proteins. If I tell you it’s made from fermented soya beans, it probably won’t entice you to try it. But don’t let that put you off. It has an unusual taste, I definitely wouldn’t say it reminds me of meat, it’s more nutty and yes, fermented tasting. It tastes nothing like tofu although it does absorb flavours well. I guess what I’m trying to say is don’t be afraid to give it a try, hopefully you’ll be pleasantly surprised.

fruity quinoa tempeh salad

This post is my entry in Souper Sundays a weekly roundup of blog entries with recipes for soups, salads and sammies. If you want more info visit their page here.

Fruity Quinoa Salad with Tempeh

Preparation Time: 10 minutes                     Servings: 2                                                          Cooking Time:        20 minutes                                                                                                         Total:                         30 minutos


250g tempeh

Quinoa Bowl:

1/2 cup raw quinoa

1/2 avocado

4 dates

1/2 orange

1/4 salad onion

1 carrot

1 tomato



2 tbsp soy sauce

2 tbsp orange juice

1/2 tsp powdered ginger

1 tbsp concentrated apple juice

1. Mix all the ingredients of the marinade together in a bowl. Slice the tempeh. Place in the bowl with the marinade. Let marinade in the fridge for at least two hours.

2. Put the quinoa in a sieve and rinse under the cold tap. Place in a saucepan. Cover with water. Add a pinch of salt. Bring to the boil and boil for about 20 minutes. Drain, rinse under the cold tap and drain again.

3. Take a large bowl. Slice the avocado and add to the bowl. Chop the dates and add to the bowl. Chop the orange, onion and tomato and add to the bowl. Grate the carrot and add to the bowl. Also add the well drained, cool quinoa to the bowl.

4. Take the tempeh out of the fridge. Pan fry until golden on the outside. (Both sides). Put the leftover marinade in the salad bowl and mix everything well. Check to see if you need to add more salt. Place the tempeh on top. Serve.

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Vegan Chocolate Orange Pie


chocolate orange pie

Do you remember my vegan chocolate banana pie? I only posted it last week so I’m sure you can remember that far back! Well I mentioned that at the same time I made an orange version of the pie for me. (because I’mnot a banana fan). vegan chocolate orange pie

So here it is! You might think that the avocado is going to taste weird here but you can’t actually taste the avocado, it just makes a nice creamy base for the chocolate. Promise!

It’s very quick to make too, you just need to plan ahead a little so you have the base ready. You could even make several bases at once and keep tham in the freezer for whenever you feel like eating pie!

Vegan Chocolate Orange Pie

Preparation Time: 15 minutes                                  Servings: 1 small pie                          Cooking Time:          None                                                                                                              Total:                           15 minutes


50g hazelnuts

50g brazil nuts

5 tbsp rice syrup or sweetner of choice

1 tbsp coconut oil

1/2 ripe avocado

2 tbsp cocoa powder

1 tbsp fresh orange juice

orange segments for decoration

1. Put the hazelnuts, brazil nuts, 3 tbsp rice syrup and the coconut oil in a food processor. Process until well ground and sticky.

2. Line a pie tin with cling film. Put the sticky mixture inside and with your fingers form a pie case. Cover with another layer of cling film and put in the freezer, preferably overnight.

3. Put the avocado, 2 tbsp rice syrup, cocoa powder and orange juive in a blender. Blend until smooth.

4. Take the pie case out of the freezer and remove the cling film. Pour the chocolate orange mixture into the pie case. Decorate with chocolate orange segments and serve immediately.


Posted in Cakes, Desserts | Tagged , , , , , , | 8 Comments