Spinach and mushroom quesadillas



It’s June and the hot weather has definitely arrived! Time for some light lunches, like this quesadilla. It’s quick, easy and satisfying. I enjoyed this on my roof terrace under a HUGE parasol because otherwise I would have melted! Definitely will make this again as it’s just so simple to put together and I normally have all the ingredients on hand.


Preparation Time: 10 minutes                   Servings: 4 quesadillas                                       Cooking Time:       10 minutes                                                                                                                      Total:                        20 minutes

For 4 quesadillas

8 wholemeal wheat tortillas

1 onion

12 button mushrooms

Extra virgin olive oil

Cashew cheese;

1 cups Cashew,soaked at least 2 hours

5 sundried tomatoes

A squeeze of lemon juice

A pinch of salt


1. Chop the onion finely.

2. Clean and slice the mushrooms.

3. Lightly fry the onion and the mushrooms until the onion is transparent and the mushrooms are becoming golden.

4. Add the spinach one handful at a time until wilted then remove from the heat.

5. Make the cashew cheese.Drain the cashews. Blend all the ingredients with 1/2 cup of water (preferably filtered or mineral).  You should have a spreadable mixture. If it seems too thick, add more water, little by little,  until you achieve the right consistency.

6. Take 2 tortillas spread 1 tablespoon of cashew cheese on each tortilla. Put 1/4 of the spinach and mushroom mixture on one or the tortillas. Put the 2nd tortilla on top cheese side down.

7. Lightly fry the quesadilla in a frying pan on both sides.

8. Repeat with the rest of the tortillas.


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Vegan Mint Chocolate Thins


It’s time you made your own chocolates! Yes these little bites are really simple and quick to make AND what’s even better is they only need 4 ingredients. They just couldn’t be easier. With their rich dark chocolate exterior and their mint cream centre I’m sure they’ll remind you of a certain brand of after dinner mint…



For the coconut cream you have two options. You can buy a can of cocnut cream like the one shown in the photo (I’m not paid to promote this brand, it’s just so you can see what it looks like), or you can use a can of full fat coconut milk which has been placed in the fridge overnight. When you open the can at the top will be the thick cream and underneath the water. Just use the cream which is on top and save the water for something else like using in smoothies.


Go on, give them a go!

Preparation Time: 20 minutes +freezing time   Servings: 24 mint chocolate thins                  Cooking Time:       none                                                                                                                        Total:                        20 minutes

200g dark (70%) vegan chocolate

160ml coconut cream

2tsp mint extract

2 tbsp agave syrup

  1. Place a clean chocolate mould on a flat surface in your kitchen.
  2. Take half the chocolate and put it in a microwave proof bowl.
  3. Melt the chocolate in the microwave. Start with 30 seconds on full power and if not melted try 10 seconds more each time until melted.
  4. With a teaspoon, spoon the chocolate into the mould. You want a thin layer in the bottom of each mould.
  5. Place the mould in the freezer for about half an hour.
  6. Meanwhile mix the coconut cream, mint extract and agave syrup in a small bowl.
  7. Remove the mould from the freezer.
  8. With a teaspoon place a small amount of the mint cream in each mould.
  9. Return to the freezer 30 minutes.
  10. Melt the rest of the chocolate in the same way as before.
  11. Remove the mould from the freezer.
  12. Top the coconut cream with a layer of melted chocolate.
  13. Return to the freezer for another 30 minutes.
  14. Enjoy.
  15. It’s best to store these in the fridge, especially in warm weather.


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The Wala Room, Vegan Restaurant, Torremolinos, Spain.


The Wala Room, c/ La Toja,1, Local 7, 29620 Torremolinos, Spain.

The Wala Room is a vegan restaurant with an emphasis on raw food. It’s on a backstreet in Torremolinos away from the crowded centre and a five minute walk from the beach. It has a small indoor seating area and a larger outdoor one,  which is covered so no need to worry if it rains. It’s prettily decorated with plants and cheerful colours.


If you haven’t eaten at a raw food restaurant before you’ll probably see a lot of things on the menu which are either unfamiliar to you or you know well but definitely couldn’t be descibed as uncooked or vegan. That’s the fun of it all, trying stuff that’s totally new to you! I should also say that the food we had was absolutely delicious so you have nothing to fear. They also serve some cooked dishes to balance it all out and give you plenty of options.

We started with nachos with cheese sauce. They kindly put the jalapeños on the side, as we don’t do extra spicy! Then I had fried fish, which of course wasn’t really fish at all, served with salad and vegan tartar sauce. Javi had the Italian veggieburger (tomato and basil flavour) with chips and three homemade sauces, ketchup, mustard and veganaise. We enjoyed a mango juice and a beer with our food. We didn’t have dessert because we were quite full despite being tempted by cheesecake and apple pie.

The food was made to order, the staff were pleasant and helpful, explaing everything for newbies like us, and most importantly everything tasted great.

Here are some pics of what we ate;

imageedit_8_8187860026 - copia

Nachos with vegan “cheese”

imageedit_11_9671839587 - copia

Fried “fish” with vegan tartar sauce and salad.


Italian Style burger with chips and three sauces.

For further information;

Tel: (00 34) 951 90 91 93

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