Food has the power to make us feel good, so sometimes it’s worthwhile to stop and think: “Am I eating what makes me happy?”. And the truth is, we don’t need to look too far to find that happiness – a Mediterranean, plant-based, diet is the perfect way to go local. Nourishment with a feel-good factor.
“I found the recipe for these pistachio truffles in The Little Green Spoon by Indy Power and I love them! It got me off eating chocolate biscuits with my coffee at eleven” says Helen, who swears by the power of these feel-good recipes.
Almond bread with olives or low-carb almond crackers are just some of the delicious ways to avoid eating bread, and helps to build the pillars of a Keto diet if you are interested in pursuing a healthier diet.
And what better place than Mallorca, with its wealth of locally grown high quality produce offered at organic markets, such as Mercat Ecològic in Plaza de los Patines, in Palma on Tuesday and Saturday.
Vegetarian & Vegan Mediterranean Recipes
Local & seasonal ingredients from Mallorca.
PUMPKIN GNOCCHI
A simple and delicious comforting meal you can cook at home. Homemade gnocchi made with organic butternut squash and served with an herby sunflower seed pesto to finish the dish off—a perfect option for lunch or dinner.
45 minutes. Serves 2.
Ingredients:
600g pumpkin puree
150g plain flour (add more if needed)
Pinch of salt
Pinch of nutmeg
For the pesto:
30g fresh basil
2 garlic cloves
⅓ cup sunflower seeds
⅓ cup toasted pine nuts
1 tbsp nutritional yeast (optional)
1tbsp lemon juice
2 tbsp olive oil
5 tbsp water
Pinch salt & pepper
Place all ingredients (apart from the water) into a food processor or blender and blitz until smooth. Slowly add the water until desired consistency.
Instructions:
- Preheat the oven to 180°C (fan setting)
- Cut pumpkin in half, scoop out seeds, and bake it for about 45-60min or until completely soft. Remove from the oven and mash using a fork or masher until smooth.
- Add the flour, pinch of salt and nutmeg and pumpkin puree into a bowl and mix everything together until it forms a smooth dough (Add a little more flour if needed).
- Roll the dough into a large ball and split it into four equal parts. Roll each piece into long cylinder shapes, then cut into gnocchi bites (about 1,5cm long). Dust the gnocchi with a little bit of flour.
- Bring a large pan of salted water to a boil. Add the gnocchi and cook until they float to the surface (about 3 minutes). Remove each piece and toss immediately with the pesto in a pan until it turns golden brown.
MEDITERRANEAN OLIVE BREAD
Olives & rosemary bread made with olive oil from Valldemossa and sea salt from Es Trenc. Low-carb and gluten-free – perfect nourishing snack! Served fresh or toasted.
Makes 1 loaf.
Ingredients:
2 ⅓ cup ground almonds
80g roughly chopped Mallorcan olives
3 organic eggs
3 tbsp olive oil
2 tbsp fresh rosemary (plus extra for decorating)
1 tsp baking powder
½ tsp sea salt
Instructions:
- Preheat oven to 180°C
- In a large mixing bowl whisk the eggs and olive oil.
- Finely chop the fresh rosemary (set a few aside for decorating in the end) and place together in a separate bowl with the ground almonds, baking powder and sea salt.
- Add the eggs and olive oil mixture into the dry ingredients mixture until well combined, then add the chopped olives.
- Spoon the thicky batter into a lined loaf tin and add the extra rosemary and sprinkle sea salt for decoration.
- Bake for about 30-35 minutes until golden and firm. Once ready let it cool completely before slicing.
STUFFED AUBERGINE
A healthy vegetarian version of the traditional Mallorcan stuffed aubergine dish known as “berenjenas a la mallorquina”. This is a typical summer dish – as it’s when aubergines are in season. The filling of this dish was made of mushrooms and onions, topped with a homemade tomato sauce and can be served with a fresh green salad – Bon profit!
Serves 4.
Ingredients:
4 aubergines
1 green bell pepper, chopped
4 tbsp olive oil, plus extra for drizzling
2 medium onions, finely chopped
2 finely chopped garlic cloves
400g oyster or chesnut mushrooms
1 tsp thyme
1 tsp oregano
125g vegetarian mozzarella (optional)
Sea salt
Black pepper
Cherry tomatoes (halved) and rocket leaves for decoration
Instructions:
- Preheat the oven to 180°C
- Cut aubergines in half lengthwise, dice the flesh and set aside.
- Brush them with olive oil and season with sea salt and black pepper. Place in a baking tin and bake for about 30-40 minutes until flesh is completely tender and easy to scoop out. Once ready, empty the aubergines with a spoon, so that you have 5 shells. Chop the aubergine flesh and set aside.
- Fry gently the chopped onion, garlic, green pepper and herbs with very little oil for about 5 minutes. Add mushrooms and cook over moderate heat until tender. Add the aubergine flesh to the mixture and stir though until well combined. Let it cook until any liquid has evaporated.
- Let the mixture rest for a few minutes before filling the empty aubergines shells.
- After filling the aubergines add a layer of your fresh tomato sauce and you can also sprinkle some mozzarella cheese on top and bake it for 10 minutes until the cheese is gooey – enjoy it!
(This would last in the fridge for up to 3 days)
PISTACHIO TRUFFLES
These rich and nutty dark chocolate pistachio truffles are an ideal treat for anytime of your day.
Ingredients:
1 cup roasted pistachios, plus extra for decorating
1 tbsp ground almonds
1 tbsp maple syrup
¼ tsp vanilla extract
1 ½ tbsp coconut oil
1 medjool date, chopped
100g dark chocolate 70%
Pinch sea salt
Instructions:
- Add the roasted pistachios to a food processor and blitz until you have no pistachio chunks left.
- Add the remaining ingredients, except the chocolate, and blitz until well combined.
- Place the mass in the freezer for 10 minutes to make it easier when forming the truffles. (optional)
- Melt the chocolate and set aside while you roll the mixture into small balls. Dip each ball into the melted chocolate, place them in a plate with baking paper and pop them to fridge to set (1-2 hours).
ALMOND CRACKERS
These crispy low-carb almond crackers are delicious and versatile.
Ingredients:
2 cup ground almonds
Pinch of sea salt
1 large egg
1 tsp fresh rosemary
1 tsp dried basil
Instructions:
- Preheat the oven to 180°C. Line a baking sheet with parchment paper.
- In a large bowl, mix the almond flour, herbs and sea salt. Add the beaten egg and mix well until a dough forms. (Add 1-2 tsp of water if needed)
- Place the dough between two pieces of parchment paper and roll out very thin using a rolling pin (the thinner the better!)
- Cut the dough into the shape you desire and move them to a baking sheet.
- Bake it for about 15-20 min until they’re light golden brown.
DATE ENERGY BALLS
5-ingredient easy snack to have on the go. Naturally sweetened these energy balls are seriously delicious – full of fiber, protein and healthy fats!
Makes 10.
Ingredients:
1 cup pitted medjool dates
4 tbsp cacao powder
50g oats
2 tbsp coconut oil
½ cup roasted hazelnuts or almonds, plus extra to roll
Pinch of sea salt
Instructions:
- Place the roasted hazelnut into a food processor and pulse until they are nicely crushed (but not overly processed).
- Add the pitted dates, cacao powder, oats, coconut oil and pinch of salt and pulse until well combined.
- Take a tablespoon of the mixture and roll with your hand into a small ball.
- To set pop them in the fridge for about 15-20 minutes.
ORANGE & LEMON CAKE
A super fresh and moist spongy cake with zesty flavours topped with an orange glaze for extra sweetness.
Ingredients:
1 ½ cup plain flour
Zest and juice of 2 oranges
Zest and juice of 1 lemon
180g coconut sugar
150g ground almonds
200ml olive oil
100ml maple syrup
100ml almond milk
1 tsp baking powder
1 tsp bicarbonate of soda
Lemon slice (the thinner the better!) and zest, to decorate
For the glaze:
Juice of 1 orange
2 tbsp maple syrup
Instructions:
- Preheat the oven to 180°C, fan setting. Line a cake tin with baking paper.
- In a large bowl, place the flour, baking powder, bicarbonate, orange and lemon zest, sugar, ground almonds and mix until there are no lumps.
- Add the liquid ingredients (olive oil, maple syrup, almond milk and orange&lemon juice) and mix well until a smooth batter forms.
- Carefully pour your batter into the cake tin and bake it for 35-45 minutes until cooked through.
- Once ready, leave it to completely cool. Pour the glaze and lemon zest over the top before serving.
Photos by Sara Savage
Food prepared by Leticia Benevides
