La Espiga, Vegetarian Restaurant, Torremolinos

La Espiga, Av de Joan Miró, 19, 29620 Torremolinos, Málaga

La Espiga is a vegetarian restaurant in the centre of Torremolinos which serves a set lunch menu every day. Thre is the choice of four courses or three courses. All the food is vegetarian but they always have a vegan option even if you can’t see it witten on the menu – you may have to ask!

The restaurant is hidden behind another restaurant so you have to look closely to find it, but that gives it the advantage of being away from traffic so if the weather allows, you can sit outside without any cars whizzing by!

The restaurant has been open for many years and you can tell they are experienced restauranteurs by the quality of the food and the way they are super helpful and knowledgeable about their dishes.

I leave you with a selection of what we ate;

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Cous cous salad

 

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Lentil Stew

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Stuffed Tomato

 

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Soya Steak with Tomato and Curry Sauce

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Moussaka

 

We also had strawberries and yoghurt with biscuits and jam.

For further information: (00 34) 952 37 06 64

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One Pot “Meat” and Potatoes

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No, it’s not a photogenic dish but please don’t write it off because of that. This dish is vegan, takes 30 minutes to make and only uses one pot. There is also a shortcut versión which only takes 20 minutes and is oil free. But the best thing about this meal is the flavour, although there are only 5 ingredients this quick dinner is full of flavour. You couldn’t ask for more really. Oh and none of the ingredients are expensive or difficult to find. So take that! My favourite way to enjoy it is accompanied by a green salad or a glass of cool gazpacho.

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

100g soya mince

1 large potato

1 tbsp smoked paprika

5 tbsp soy sauce

3 tbsp extra virgin olive oil

a handful of frozen peas (optional)

  1. Weigh out the soya mince and put it in a bowl with the smoked paprika and the soy sauce. Stir with a spoon until well mixed then cover with water. The water should cover the mixture by about 2cm.
  2. Wash the potato and chop into large chunks.
  3. In a large saucepan or deep frying pan, add the olive oil. (skip this if you want oil free or extra quick  cooking) and wait until warm.
  4. Add the chunks of potato and lighly fry on all sides until golden. You are not trying to fry the potatoes right through, just enough so that they hold together better in the mince.
  5. Add the hydrated soy mince to the pan, and the potatoes if you didn’t in steps 3 and 4, bring to the boil then turn down the heat to a simmer.
  6. Simmer about 10 minutes. By the end the water should have evaporated so that there is not much liquid. If it evaporates too quickly add a little more so it doesn’t burn to the bottom of the pan.
  7. Add a handful of frozen peas to the pot about 3 minutes before the cooking time is up, if you wish.
  8. You know it’s ready when the potatoes are soft in the middle and the mince is soft.
  9. Taste and adjust seasoning if necessary. (I didn’t need to!)
  10. Serve and enjoy.

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Simple Chopped Salad

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I don’t know about where you are but here it’s boiling and this salad is about all we fancy in this heat. No slaving over a hot stove, throw a few things in a bowl and eat, it’s about all I can manage right now. It’s also perfect for potlucks, barbecues, beach picnics or chill out sessions next to the pool. All of which are on my summertime must-do list! It travels well as long as it’s next to an ice pack or lasts a couple of days in the fridge, thus reducing daily effort to a minimum. (At the moment it’s just feels too hot to do anything). Hope you enjoy it as much as we do!

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Simple Chopped Salad

Preparation Time: 15 minutes                   Servings: 2 people                                                Cooking Time:       0 minutes                                                                                                                      Total:                        15 minutes

8 cherry tomatoes

1 spring onion

3 tablespoons of sweetcorn (fresh or frozen)

1/2 large cucumber or 1 small cucumber

1 avocado

1 carrot

2 palm hearts

10 blueberries

small handful flat-leaf parsley

3 tbsp extra virgin olive oil

1-2 tbsp balsamic vinegar

a pinch of salt

  1. You’re going to add all the ingredients to a large salad bowl.
  2. Wash and cut the tomatoes in half.
  3. Chop the spring onion into rounds.
  4. Add the sweetcorn.
  5. Cut the avocado in half, remove the stone, cut the avocado into chunks and peel away and discard the skin.
  6. Peel and grate the carrot.
  7. Peel the cucumber if the skin is tough otherwise you can leave it on. Dice.
  8. Chop the palm hearts into rounds.
  9. Add the blueberries.
  10. Chop the parsley finely.
  11. Put the last three ingredients which are for the dressing in a clean glass jar and put the lid on. Shake vigourously until well mixed. Pour over the salad. We like a strong vinegar taste so we use 2tbsp but if you prefer a milder flavour or are not sure, start with one tbsp and see how you like it.
  12. Serve.
  13. Will last about 12 hours with the dressing on. If you are going to serve it later than that, keep the dressing separately but squeeze some lemon juice over the avocado just after chopping it to stop it from going brown.

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