Maddy and I love taking cooking classes around the world — from Bangkok to Marrakech and everywhere in between, so when we saw an ad on Facebook for a vegan brunch cooking class in Madrid… well, we just had to go!
Monta of One Green Bunny is something of a vegan superhero at home in Latvia, and has moved to Madrid with her partner to expand on this success and nourish the minds and bodies of downtown Madrid with her skills.
She welcomed the small group of students on a Sunny winter’s day with a detox tea served in a stemmed wine glass with a slice of lemon.
The menu for the day was a traditional “Tortilla de Patatas” a potato, onion, and egg pie… with the vegan version the egg is replaced with a chickpea flour mixture.
Below is the vegan tortilla recipe, courtesy of Monta. You can see from the photos exactly how it works.
Tortilla de patatas:
½ big sweet onion (chopped finely)
3 medium size potatoes (Cut into strips)
4-5 tablespoons of olive oil
5-6 tablespoons of chickpea flour
300ml of cold water or plant milk
2 tablespoons of silken tofu (optional- if you want the tortilla to be softer)
1 teaspoon mild curry
1 teaspoon cumin
Heat up the pan and lightly fry chopped onions.
Add sliced potatoes and fry in a pan until they become slightly golden and have softened.
While potatoes and onions are cooking prepare the ”egg” mixture- In a bowl mix chickpea flour, salt and spices.
Then slowly add water/milk while whisking so the mixture is smooth and without clumps.
Once the mixture is made, add silken tofu and mix well until mixture is smooth.
Pour the ”egg” mixture over the cooking potatoes and leave it cooking on medium heat for about 10-15 min until the top of the tortilla is not runny anymore. (Put the lid to fasten the process)
With a help of a big plate turn the tortilla upside down and slide it back in the pan to cook from the other side.
Cook for another 10 min until tortilla is golden brown from both sides and becomes firm.
Tofu Scramble is another dish that’s perfect for cleaning out the veg drawer. We enjoyed it with slices of fresh crusty bread. Mmm.
We had time to get to know each other before hopping in the kitchen, five countries in one kitchen just to learn how to cook with more kindness!
The tuna salad was a mild take on a vegan substituion favourite. When Maddy and I prepare our “tuna” salad we always add some kala namak — black salt — and a few more crunchy pickles. We love wrapping it in romaine leaves, although sometimes it’s our emergency airport food and we eat it straight from the tupperware!
Monta’s Chia Pudding is a classic favourite for anyone trying to up their protein and omega intake. The best part about following a recipe like this is that it’s so forgiving, versatile, and can be adjusted to your mood and pantry. It was light and bright thanks to the lemon juice and rind — I started tossing in more citrus in my own chia pudding after trying her tasty version!
Banana pancakes were delicious and rich, giving us waves of memories from our favourite vegan pancake place in Hoi An, Vietnam. Find the recipe at One Green Bunny’s archive here.
This is an easy and simple recipe to borrow for the next breakfast in bed you have planned for yourself or a loved one!
As the kitchen space is small, it was more of a demonstration than cooking class, but everyone got to ask questions and participate in a very communal way…
After the class she emailed us all the recipes so we’d be able to recreate the dishes at home for family and friends, too! Monta’s soon opening up a deli in the Chueca area and we can’t wait to stop by and try the beautiful foods she has on offer next time we’re in Madrid.