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camino religious spiritual or other at least they re the options you have to tick on the check in cards at the government ran hostel the cheap ones where you get the full camino experience a reasonable amount of snoring sweaty boots disposable bedding and an acceptable level of discomfort pilgrimages are not meant to be 5 star getting out of our comfort zones was something we were expecting and quite looking forward to that comfort zone is a cold blooded killer of zest verve and vitality if life is one long camino from ignorance to eventual enlightenment surely we ve got to get off the couch get out there into the world start a journey an adventure embrace the unknowable outcome these camino style wanders seem like a ideal launch pad for such intentions generally when you travel like we have around the world namely on a flimsy budget off piste and rough round the edges most of the camino hostels were actually pretty comfy especially when you consider you re paying 5 7 euros per night and are only there for a quick kip shower and the joys of hand washing one s smalls in outdoor sinks al fresco armed with underwear actually some hostels have washing machines free of charge there are also more up market options if sleep depravation and communal showers are not your bag but the coastal route of the camino portuguese begins with many small villages and then a long walk by the seaside the camino portuguese should be 260km but we were wanton meanders we took our time we explored some nooks and crannies many pilgrims leave at 6am on the nose we took it easier it was a holiday after all leisurely breakfast and we were happy to be out and on the trail by 9am most days were flexible from a distance point of view you could walk for a few hours or really push on for as long as you like the average day is probably about 20 25 kms we were lucky in the sense that we had no real time constraints so we just wandered and picnic d as we saw fit it was always nice to see fellow stragglers tucked away in the woods having a packed lunch or having a dip in a stream a beer at noon in a small cafe we gradually formed a group of strays with a shared pace on the camino it might not have been with the traditional pilgrim zeal but it was about experiencing a distinct way of life and viewing the world at a relaxed rate of knots going at our own pace taking in a fuller experience of where we were and why not where we were was regularly beautiful i m not one for routines as such but the camino did work it s magic on me i got into a good groove plant based pilgrims jane and i taking a stroll in some old vineyards if you enjoyed this there will be a pt 2 soon probably less of a ramble more details and how we nearly didn t make it it s not all wide open spaces there are lots of towns and cities to navigate along the way vigo portuguese way caminho portuguese more vegan on the road here our travels around the beautiful regions of andalucia share this share on x opens in new window x share on facebook opens in new window facebook share on pinterest opens in new window pinterest share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr share on whatsapp opens in new window whatsapp email a link to a friend opens in new window email like loading categories healthy living photography plant based travel vegan vegan travel vegan traveller tags camino camino portuguese hiking pilgrimage portugal portuguese way santiago de compostela 7 comments cherry pistachio and cacao smoothie plus smoothie jedi tip posted on november 6 2019 by leroy watson cherry pistachio and cacao smoothie i m gonna smoothie all the way through autumn winter too the flavours of chocolate and cherry were made for each other this one s got that black forest vibe to it really simple to make and something a little different in your breakfast bowl start the day with something beautiful something that inspires your tastebuds something that gives your body a nice healthy hug today we find ourselves halfway up a mountain where we live eclipsed by grey mist grey skies with the slate grey ocean raging beneath us so i popped out in a window of sun rays to get this shot of breakfast i don t have anything against the colour grey i have a grey sweatshirt but in the foodie sphere i can t think of a decent grey food nature did not want us eating grey it seems colours vibrancy that s where were are on this hillside bhk bowls packed with things to make you purr in fact we had a grey cat named buster once some of you will remember that legend he was the greatest dash of grey in this old world i tell you i miss him smoothies are one way of fixing yourself up for superb things there is no way that a smoothie can be anything but awesome vegan gluten and sugar free loaded up with everything the body needs we even add coconut yoghurt here for a probiotic gut friendly boost what is not to love if this tickles your fancy let us know below and let s talk smoothie and vibrant things beauty bowls happy days smoothie jedi tip start slow then build it up start blending your smoothie on low and gradually build it up to full steam ahead this helps to incorporate all the lumps and chunks and means less scraping and shaking to get it blended properly a jedi fact recipe notes we buy frozen cherries from the supermarkets buying frozen fruits is a great way of preparing for a smoothie fest it also works out cheaper and many of the fruits are frozen ripe meaning good flavour and a higher nutritional profile go wild with toppings we sometimes sprinkle other nuts muesli granola funky green healthy powders spirulina wheatgrass etc dried berries like raspberry and strawberry are a knockout too occasionally i rock a drizzle of nut butter or tahini i m on instagram yes it s taken me a while remember i m a mountain dweller some would say a bit of a caveman in some ways but i m over there now and sharing my little heart out come and join me click here beauty bowl cherry pistachio and cacao smoothie sugar free vegan gluten free cherry pistachio and cacao smoothie the bits for 2 2 handfuls frozen cherries 1 handful frozen banana 2 tbs vegan coconut yoghurt cultured preferably 2 tbs cacao or cocoa powder plant milk of choice we used hemp milk toppings chopped pistachios goji berries extra frozen cherries do it in a large smoothie cup or blender we use a ninja add all the ingredients and half fill with plant milk blitz on a low setting first turning it up to high jedi style give it a shake or a scrape down if it s not blending straight away pour into a bowl sprinkled with your toppings serving suggestions sit somewhere sunny and quiet take a moment breathe deep x5 times enjoy the peace grab that spoon foodie fact cherries are wickedly high in anti oxidants and anti inflammatory nutrients loaded up with vitamin c and fibre they re an ideal winter wonder food they can also be awesome for our heart and even help us get a restful sleep cherries yes more please see grey can be beautiful here s a view from the top of our hill mountain i love this spot share this share on x opens in new window x share on facebook opens in new window facebook share on pinterest opens in new window pinterest share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr share on whatsapp opens in new window whatsapp email a link to a friend opens in new window email like loading categories breakfast gluten free healthy healthy eating healthy living nutrition photography plant based recipes smoothies vegan wales tags snowdonia vegan food vegan recipes vegan smoothie leave a comment baked pea lemon mint tortilla vegan and gluten free posted on october 16 2019 by leroy watson tortilla one of my favourite tapas dishes can be vegan and delicious i travel a lot in spain it s one of my favourite places to get lost eat well experience sunshine and culture as a vegan wanderer the institution of the tapas bar can be a chastening experience olives bread maybe the occasional mushroom is thrown your way not much else while everyone feasts i nibble i don t mind really i never go hungry but i rarely get to sample the culinary adventure that s happening all over spain that is the way of things but what it does stir up is the desire to make tapas vegan in fact make all of my favourite dishes purely plants i love the challenge at home or at work i get stuck into creating new recipes many fail some are decent this one i like very much and make regularly i ve been through hundreds of tortillas to make it here trying out a variety of methods and ideas making it with ingredients that are easy to source the tofu adds essential texture both blended into the mix and roughly crumbled the lemon elevates the flavours and the well cooked onion and garlic offer important depth secret vegan weapon in fact onions are an ingredient that is often overlooked in plant based cooking they are the bedrock to so many dishes and how we cook them will make all the difference vegan food can easily be bland which is strange when you look at the list of ingredients in many dishes seasoning and well cooked onion will go a long way to making our plant based dishes sing with flavour one thing i talk about loads is tasting food taste taste taste keep tasting it s the only way to develop a palate and with that palate make your food taste awesome just the way you like it cook plenty and develop some skills that suit you help you to prepare the food you want to eat it s not important what the present instagram craze is blue smoothies charcoal in stuff at least it s not to me it doesn t have to be deep fried covered in cheese with a bucket of bbq sauce to have flavour to be exciting i aspire to live a simple foodie life eating the food that is good for my soul it s different for everyone but surely a tortilla is on the list right giant tortillas when i was a vegetarian a few moons ago i used to visit a little tapas bar in the village where my parents own a property the woman in the kitchen was eccentric around 80 with sparkling eyes and constant beaming smile daily a giant pea tortilla appeared from the kitchen a foot thick only the eccentric can be this brilliant i m exaggerating size wise but it wasn t far off the pan she used was like something from an old school foundry in sheffield some serious iron in that piece i was amazed she could lift the final pea studded behemoth which strained resplendent every mid morning on the bar a slice would do four i was invited to the kitchen one day to witness the preparation it was a exhibition of skill grace and brute strength the son helped with the last bit potato tortilla is good but a pea tortilla just looks cooler especially at that scale not many guiris ventured into that place the decor was a little past it the tv barked like a rabid megaphone the furniture was uniformly battered plastic but the food was hot hot in a good and simple and humble and just damn tasty way using local produce and time honoured recipes the tapas was a treat being a local guiri i did get ripped off for a simple salad one day 10 euros for a plate of lettuce and tomatoes i seldom returned i am a guiri after all we re not used to paying 10 euros for a plate of slices tomatoes and iceberg i also wear shorts 12 months a year and sometimes i like to eat dinner before 10 pm but otherwise i think i m chilling out and getting into the spanish vibe pretty well i ve also perfected a few spanish phrases in the gruff local murcian dialect this means a certain level of very minor acceptance so a medium length story slightly shorter that s why i m posting this recipe i hope you enjoy it and cook it lots please post below and say hello and let s talk vegan cooking and spain two of my favourite subjects i love coming up with recipes and your feedback is really important in so many ways i ve also finally after around 7 years got a new phone meaning i m on instagram follow me over right here baked pea lemon mint tortilla vegan and gluten free little green shoots there are green shoots of veganity all over spain now there are even a few vegan restaurants in murica a local vegan festival in our port town plus a growing awareness in the media and populace about this vegan thing it s wonderful to see down at the local supermarkets and we live in the sticks plenty of vegan options and plenty of organic options for me to sit in a vegan restaurant in spain and order a nicely cooked meal is a privilege in fact it s a privilege anywhere in the world having ate many lifetimes worth of side dishes chips bread uninspiring salads olives to be catered for in restaurants is something i ll never take for granted having worked in restaurants my whole life i always appreciate what s going on how hard it is how it takes over your life how it s driven by passion and hard work and also how easy it is to be overly critical something i see regularly on social media trip advisor etc i always try to be supportive of restaurants it s tough to run a good place and i have huge respect for people who do it well especially if they re making efforts to get vegan anyway tortilla here it is full of flavours and a light texture vegan tortilla is on the menu recipe notes i decided that baking a tortilla is best here giving a nice crisp crust and it keeps things soft in the middle every oven is different check the middle of your tortilla is cooked using a skewer like a cake too long it will be dry too short and it will be uncooked in the middle press the tortilla in the middle it should be springy and also the edges will leave the side of the baking dish it s a fine ish line the tortilla will firm up once it leaves the oven and cools it s worth remembering that no mint and dill try other herb combinations like thyme and rosemary i ve added some raising agents on occasion some gram flour vegan tortillas can be quite heavy this helps lighten things baked pea lemon mint tortilla vegan and gluten free the bits for one large tortilla 8 10 large slices batter 100g gram flour 175ml soya milk 75g firm tofu 1 teas salt ½ teas turmeric ½ teas g f bicarb of soda ½ teas g f baking powder filling 1 large onion sliced 2 large cloves garlic sliced ½ teas salt 125g firm tofu broken into pieces with fingers 2 tbs lemon juice 1 small lemon ½ tbs lemon zest ½ small lemon 2 tbs olive oil 150g frozen peas 1 teas dried mint 1 teas dried dill ¼ teas black pepper do it oil a 22cm 8 5 inch cake tin a big one line with baking parchment if it is not non stick press tofu between kitchen paper remove excess moisture preheat a fan oven to 180oc add 1 tbs oil to a large frying pan on medium heat cook the garlic and onions for 7 9 minutes adding 1 2 teas salt until soft and golden set aside to cool in a blender add the tortilla batter ingredients and blitz until smooth add you dried herbs black pepper peas 1 tbs olive oil and lemon juice to the frying pan break the tofu into the pan using your fingers large piece...