EXPERIENCE VEGAN FOOD IN FUERTEVENTURA

Food is always a Good Choice

Food is always a good choice.  And this counts for all of you: there is delicious vegan food in Fuerteventura! The Surf & Yoga Passion follows a healthy food lifestyle. Vegetarian & vegan food – as a healthy balanced lifestyle fills your body with energy and nutrients. For every food restriction, there is an alternative in our Retreat. For example, gluten-free, delicious baking is possible. For dessert, we created a vegan, gluten-free papaya cheesecake.

Have a look into one of our wonderful vegan & glutenfree three course dinner sessions. The recipes are collected by Julia, one of our foodies taking best care of your wellbeing in Fuerteventura with us. Find more about her food journey here.

White cabbage/ Fennel and Orange Salad

1. Wash and clean the fennel and white cabbage. Cut the fennel and white cabbage into thin slices. Peel the oranges, removing the white skin. Keep the zest (for decoration at the end). Using a sharp knife, carefully remove the fillets from between the membranes, collecting the orange juice in a bowl.

2. For the dressing, mix the collected orange juice (approx. 3 EL) with the apple vinegar (or white balsamic vinegar), agave syrup and mustard. Add the oil. Spice with salt and pepper. Add the dressing to the salad in the bowl and mix all the ingredients well. Gently add the orange segments. If you have time, leave the salad to soak for about 15-30 minutes.

3. Use the saved zest to decorate. Enjoy!

Ingredients

Ingredients for 4 servings

1

Fennel

1/3

White Cabbage

2

Orange

3 tbsp.

Fresh Orange Juice

1 tbsp.

Vinegar (Apple or White Balsamico)

2 tbsp.

Olive Oil

2 tsp.

Agave Syrup

1 tsp.

Mustard

 

Salt & Pepper

Lentil Taler with Carrot Puree and Spinach Salad

A nourishing vegan main dish combining healthy carbs, protein as the perfect meal after a day in our Retreat.

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PREPARATION

Lentil taler:

1. Cut the onion into small dice, peel and very finely grate the carrots.

2. Heat the olive oil in a pan and saute the onions. Add the diced carrot, lentils and vegetable broth, cover and simmer over a medium heat for 15-20 minutes until soft.

3. Allow the lentils to cool, then knead with salt, spices, oat flakes and chopped parsley and form patties with wet hands.

4. Heat the olive oil in a pan and roast the patties for approx. 2 minutes on each side.

Carot puree:

1. First peel and wash the sweet potatoes and carrots. Then cook the sweet potatoes in a pot of salted water for about 25 minutes. After 10 minutes, add the carrots and cook until they are soft.

2. Drain the cooked potatoes and carrots in a sieve and squeeze the hot mixture through a potato ricer or using a potato masher.

3. Now add the soy milk and blend in the margarine, salt, pepper, cumin and nutmeg. 

Spinach salad:

1. Wash and dice the spinach. Cut the apple and onions into small rings. Add the dried raisins.

2. For the dressing, mix the lemon juice with apple vinegar (or white balsamic vinegar), mustard, olive oil and agave syrup. Spice with salt and pepper.

3. Folding in the dressing and, if you have time, leave to soak for 15-20 minutes.

Lentil Taler

Lentil taler:

 

150 g

Lentils

1

Onion

1

Carrots

40 g

Oats (gluten-free)

1 tbsp.

Chopped Parsley

1 tbsp.

Olive Oil

Spices:

Salt & Pepper

Paprika Powder

Cumin

Veggie Broth

Carrot Puree

Carrot puree:

 

350 g

Carrots

350 g

Sweet Potatoes

150 mL

Soja Drink (or a Milk Alternative You Prefer)

40 g

Margarine (vegan or vegetarian)

Spices:

Salt & Pepper

Nutmeg

Cumin

Spinach Salad

Spinach Salad:

 

150 g

Spinach, fresh

1

Apple

1

Red Onion

40 g

Cranberries or Raisins (dried)

2 tbsp.

Apple Vinegar (or White Balsamico Vinegar)

2 tbsp.

Olive Oil

1 tsp.

Agave Syrup

1 tsp.

Mustard

1/4

Juice of a Lemon

Spices:

Salt & Pepper

Papaya Cheesecake

Base:

1.Blend everything together and pour into a springform pan (24 cm). Pre-bake for 10 minutes at 160 °C.

Filling:

1. For the filling, put all the ingredients together in the mixer and blend to a homogeneous mixture. Place this directly on the base.

2. Bake the cake at 160 °C for a further 40-50 minutes until golden brown. For consistency, place a small bowl of water (heat-stable) in the bottom of the oven.

3. Then leave the cake to cool and decorate at the end with the roasted papaya seeds and some sliced papaya.

Ingredients

Ingredients for 8 servings:

Base:

 

4 tbsp.

Coconut Oil

10 tbsp.

Oats (gluten-free)

6

Dates

5 tbsp.

Almonds

5 tbsp.

Shredded Coconut

3 tbsp.

Agave Syrup

Filling:

 

600 g

Soy Yogurt

600 g

Tofu

100 g

Agave Syrup (or other sweetness you prefer)

100 g

Fresh Papaya* – finely chopped

Spices:

Salt

Cumin

Nutmeg

SECRET TIP: PAPAYA SEEDS

Do not throw away papaya seeds. They are cleaned and roasted with a little oil and salt at the end and topped on the cake.

Papaya seeds are rich in fibre & benefit a healthy gut.

“There is only one pleasure which is greater than the pleasure of eating a good meal:

The pleasure of cooking delicious food.”

Günter Grass

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