O SOÑO GALICIA’S VEGAN SUMMER RECIPES

The view of the 3.5-kilometre stretch of Valdoviño Bay is a daily treat from the o soño guesthouse. So are the three vegan meals a day! O soño is home to foodies, ocean lovers, surfers, hikers and yogis. These two easy-to-prepare vegan recipes from the o soño kitchen cookbook are as simple as surf, eat, sleep, repeat: Gazpacho and Ricotta. Perfect for warmer days, they’re cool as cucumbers and tasty as sun-tickled tomatoes.

GAZPACHO

A typical raw and cold soup from Andalusia. It is very summery, hydrating, and rich in Vitamin C. The red bell peppers contain beta-carotene, which may help protect against sunburn. (But please, don’t ditch your sunscreen!)

INGREDIENTS

• 4 big salad tomatoes
• 1 cucumber, peeled and roughly chopped
• 1 yellow bell pepper, seeded, roughly chopped
• 1 green apple, quartered and seeded
• 1 small onion, roughly chopped
• 2 cloves of garlic
• 3 tbsp apple cider vinegar
• 50 ml olive oil
• 1 tbsp sugar
• salt and pepper to taste

INSTRUCTIONS

Place all the ingredients in a high-speed blender and blend for 3 minutes, or until smooth. Strain through a sieve, season to taste, and chill in the fridge for at least 2 hours. Decorate with drizzles of olive oil, edible flowers, and thin slices of apple or bell pepper. Enjoy your energy boost.

RICOTTA

Get cheesy without involving any cow, goat, sheep or buffalo in the process.

INGREDIENTS

• 200 g tofu, firm
• 100 g natural soy yogurt, unsweetened
• 2 tbsp nutritional yeast
• 1 tbsp olive oil
• ½ tbsp lemon juice
• salt and pepper to taste
• fresh herbs if you like to add, like parsley or basil

INSTRUCTIONS

Crumble the tofu until very fine and combine with all the ingredients. Use a fork to mash the mixture until creamy and resembling ricotta. Enjoy your cruelty-free cheese!

Thanks, Christian and Debo, for your inspiration.