Canelones de Verduras (Vegetable Canelones)


My guess is that you are confined at home…like me, and almost, the rest of the world. But guess what? I am here, trying to give you some ideas on what to make for dinner. If you follow me on Instagram, you will see that almost everyday I try to make a different and simple recipe for you. I am aware that we can’t go to the supermarket everyday as we used to (well, or every other day lol), so I am trying to make recipes with simple ingredients. 

Today, I am making Vegetable Canelones. Delicious, and a good way to eat veggies if you don’t like to eat them on their own.  If you are a meat lover, check out the Meat Canelones. 

For the dough, I used that classic canelones pasta shape that we use in Spain. If you can’t find those, you can use lasagna pasta. (Boil the lasagna pasta and cut it the size of the canelones. Each canelon is a square, approximately 4 inches x 4 inches.

Vegetable Canelones

Ingredients for 20 canelones:

  • 1 box of canelones dough (You can substitute it for lasagna pasta).
  • Approximately ½ lb spinach
  • 1 pint of mushrooms, chopped (I used cremini and shiitake mushrooms)
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced 
  • ½ lb whole canned tomatoes  (don’t add the juice)
  • Salt and pepper
  • Olive oil
  • ½ cup Cheddar Cheese, grated (to broil on top of the Canelones)

For the white sauce/bechamel sauce: 

  • 2 cups milk
  • 2 tablespoons butter
  • ¼ teaspoon nutmeg
  • 2 tablespoons flour

Add 2 tablespoons of butter to a medium pan and place on low heat.  The bottom of the pan should be entirely coated with butter. Once it’s melted, add 2 tablespoons of all purpose flour.  Whisk constantly until the flour is combined. Add 2  cups of milk and stir until the sauce thickens. Add 1/4 teaspoon of nutmeg or just a small pinch (nutmeg has a lot of flavor!).


  • Preheat the oven to 350F
  1. Boil the canelones following the directions on the box. Once they’re done, lay ou tthe pasta on the counter- I always spread them on top of a dishcloth. The pasta shouldn’t touch each other.
  2. Cook the mushrooms on medium heat with a generous drizzle of olive oil, salt and pepper. It will take about 3-ish minutes for the mushrooms to be cooked. Transfer them to a clean plate. Using the same pan, cook the onion until translucent, season with a pinch of salt and pepper. Once translucent, add the red pepper and cook until softened. 
  3. Add the spinach and the garlic to the onion mixture. Cook for about 5-7 minutes or until the spinach is almost cooked. Season with salt and pepper. 
  4. Add the mushrooms and the canned tomatoes. Stir and simmer for 10 minutes. 
  5. Add this mixture to the food processor or blend it up with a hand blender and blend it briefly, leaving some chunks (you might need to do this step in batches). 
  6. Allow the mixture to cool a little bit. 
  • Stuff the mixture in the middle of the canelones dough, once done, roll it up and transfer to a baking sheet.  (At this point, you can freeze the Canelones for up to 3 months).
  • Bake for about 10 minutes at 350 F and then broil it for 2 minutes to brown the cheese.

Optional: Good bread is also good to serve with and to dip into the sauce.

Canelones de Verduras (Vegetable Canelones)

Coca de Recapte (flatbread)


For today I have something very Catalan. Some of you might think that it’s pizza, but it’s not. Though there are similarities. Its name is Coca de Recapte. It’s make with bread dough, onto which you spread your choice of seasonal vegetables.

Traditionally, Coca de Recapte was made in the Catalan towns at a time when peasants didn’t have their own ovens. They would collect their vegetables from their gardens and they would take it to the town bakery, where bakers would use the vegetables to bake coques (plural of coca).

In Catalonia, the most traditional coca de recapte is made with escalivada (roasted eggplant, red peppers and onions) and then sometimes topped with other ingredients such as, sardines, butifarra (catalan sausage), onion or spinach. Today, you’ll find these coques with almost any ingredient; mushrooms, tuna, olives all, artichokes etc.

The coca can be served cold or hot. (Just like pizza!)

Makes 2 medium-sized Coques de Recapte.


– 3 cups bread flour

– 1/4 cup whole wheat flour (if you don’t have it, just use more bread flour)

– 2 teaspoons dry yeast

– 1 cup water

– 2 teaspoons salt

– drizzle of olive oil

– 1 red bell pepper

-1 yellow bell pepper

– 1 onion

– bunch of spinach

– 6 to 8 small mushrooms

– goat cheese (optional)

– sardines (optional)

– salt and pepper for seasoning

– use any other vegetables that you want as toppings.

Preheat your oven to 390F.

Mix the flour and salt in a bowl then add the yeast and the water. I used a KitchenAid mixer to  mix it on medium speed for 10 to 15 minutes.

Mixing the dough
Mixing the dough in the mixer.

Kneading the dough
Kneading the dough

Once it’s done mixing, knead the dough with your hands and then let it rest in a bowl for 2 hours.

While we are waiting for the dough to rise, let’s roast the vegetables. See my escalivada recipe for a suggestion.( Roasted eggplant, peppers and the onions.) Again, add more/different vegetables to roast.

After letting the dough rest for 2 hours (or until the dough doubles), divide it into two pieces. Using your rolling pin, roll each dough into an oblong shape. Drizzle some olive oil on top of each piece.


After 2hours
After 2hours

Divide it in 2
Divide it in 2

Add the toppings on the coques and ready to put in the oven.

Shape them!
Shape them!

Add the cheese
Add the toppings and cheese

Cook them for 25 to 30 minutes and ready to serve!

Spinach. mushroom and goat cheese
Spinach. mushroom and goat cheese

Red and yellow pepper, onion and goat cheese
Red and yellow bell peppers, onion and goat cheese

Add some anchovies!
Add some anchovies!

Serve hot or cold, Bon profit!


Coca de Recapte (flatbread)

Zucchini Pasta


For those of you that celebrate these holidays, I hope that everyone had a great Memorial Day weekend! Mine was a fun-filled weekend, packed with activities. It didn’t hurt that it was one of the nicest weather weekends of the year.

With any celebratory weekend, comes the eating and drinking, and eating and drinking… It’s just the way we celebrate, and one that I always look forward to! It’s after all of the eating, that I start to have my regrets. One way I like to fix that is to eat something light and healthy, and you might like it too.

This is a fun recipe and it will surprise you. First, let’s get something straight. This is not pasta. It is a zucchini cut into pasta-like ribbons and has all the pasta-like qualities you love without the calories. It’s even one way you could trick those that don’t like eating vegetables into eating some! Now don’t get me wrong, I love traditional pasta. In fact, I could eat it every night. But, I think we can all agree that that’s probably not a good idea. So now, you can have the pleasure without the guilt. Let’s do it!

Serves 2 people.


For the Zucchini “Noodles”, you’ll need 3 medium zucchinis

The Sauce:

– 1 big tomato

– 1 big clove garlic

– 1 Tablespoon of Onion Jam  (Sauté some onion if you don’t have it)

–  1 Tablespoon fresh basil and 1 Tablespoon fresh oregano (If you don’t have fresh, you can use dried, use 1/2 teaspoon of each)

– olive oil

– salt and pepper

-red pepper flakes (optional)

The “Noodles”:  I used a julienne peeler. Some vegetable peelers have different functions, as did mine. If you’re good, you could also julienne them with a knife. Julienne the zucchini lengthwise to have long noodles. When you get closer to the seeds, turn the zucchini and start slicing the other side. The seeds will prevent the noodles from holding together, so you don’t want to use the part with seeds.

You should now try to remove some of the water from the zucchini. Cook them in a skillet with a Tablespoon of olive oil over medium heat for 2 minutes. Let them rest for about 3 minutes so the water separates, remove the noodles from the pan and drain the water. Set aside.

Zucchini noodles

The Sauce:  Dice the tomato and set it aside.

– Drizzle some olive oil in a pan and heat on medium. Add the garlic and cook for a few minutes until it get brown and take it out.  Now, that the olive oil has the garlic flavor add the dice tomato, season with salt, pepper, and red pepper flakes. Next add the onion jam and reduce the heat to low. Continue cooking on low for about 15 minutes and add the fresh herbs.

Tomato sauce
Tomato sauce

– When the sauce is ready add the zucchini noodles. Cook them with the sauce for another 2 to 3 minutes.

– Ready to serve!


Bon profit!

Zucchini Pasta