In a few weeks’ time when the swiss chard in our veg plot has grown a bit larger, we’ll be in the kitchen cooking Gonzalo Baró’s tasty looking Bean and Chard Stew, and for dessert his pears in red wine.
We love Spanish food, and thanks to Spain’s splendid climate the country produces a wide variety of wonderful fruit and vegetables – perfect ingredients for vegan recipes.
A food project became a passion
Spanish born Gonzalo discovered ‘food’ so to speak at university when studying information science and photography for a food project.
The project developed into a passion and he is currently a chef in one of Berlin’s boutique hotels.
His first book Vegan Tapas was published in 2014 and this year sees the launch of his latest book Vegan Recipes from Spain.
Naturally with his interest in photography the mouth-watering pictures in the book are all his own work, and dotted between the recipes are a few tantalising pictures of Spain.
Following his own story, which deals with his childhood and career, Gonzalo introduces us to the fascinating history of Spanish cuisine before turning our attention to actual recipes. Sensibly he starts us off with the Basics. Here he tells us how to make the likes of dressings, and dishes like alioli – the proper version, but evidently somewhat difficult to make, recommending as an alternative his delicious looking and much easier garlic mayonnaise.
A wide variety of recipes
Apart from Basics, Vegan Recipes from Spain includes sections on Tapas, Pinchos, Starters, Main Courses and Desserts. When appropriate Gonzalo gives us a brief description/history of a particular ingredient or recipe, before turning his attention to the actual method used to create it.
We will have to go out and buy a few ingredients but luckily most of them we have in our store cupboard. We are longing to try out some of the recipes and in particular that Bean and Chard Stew.
Vegan Recipes from Spain. Gonzalo Baró.