For several years the Spanish Government has been promoting the campaign “5 per day is essential”, recommending five pieces of fruit and/or vegetables a day. But there are a lot of people who have realized that this is not enough and that a well-balanced and healthy diet also needs to include legumes, cereals, etc.
As an alternative to a diet based on the excessive intake of animal based protein and carbohydrates from refined products, vegetarianism is starting to become more popular in Málaga. In recent years, vegetarianism has become more important in the capital and you can sense this when you look around at what is on offer: from the classic “Cañadú” and “El vegetariano de la Alcazabilla”, other vegetarian restaurants have opened, such as “El Calafate” and “El Huerto”.
Jon explained that he decided to open the restaurant even though he hadn’t any previous experience with vegetarian cuisine. After one and a half years running the business, he is happy with people’s response. They have regular customers who choose the vegetarian set menu as an alternative to the classic set menu offered by other restaurants in the city centre. And this patronage is rewarded in “El Huerto”, as every time you eat there you get a stamp, and with seven stamps, the next time the meal is completely free. The restaurant is open for lunch from Monday to Saturday, and on Friday and Saturday they are also open in the evening, offering a wide range of à la carte dishes. If your mouth is already watering, don’t wait any longer, get down to “El Huerto”, centrally located in c/ Dos Aceras, 18, between c/ Carretería and c/ Álamos. If you would like to keep up to date with all the news from “El Huerto” visit their website (ww.restaurante-elhuerto.es) or follow them on facebook joining their group “Restaurante Vegetariano El Huerto”.
El Huerto Recipe: Baked mushrooms with sauce (4 people)
-Separate the mushroom stems. Place the caps in an oven tray and bake them for 20 minutes on a low heat.
-Chop two of the onions with all the carrots and courgettes into fairly small cubes and fry them lightly.
-In a small pan, fry the remaining onions and the mushroom stems lightly. Add a little bit of water and let boil. Blend and, if necessary, add more water to get the desired consistency of a sauce that you like.
-Pour the sauce on to the plates and, place the mushrooms on top and fill with the cooked vegetables.
Easy to prepare, this dish is light (there is no cream and almost no oil), cheap and delicious.
This post is also available in: Spanish