1. RESTAURANTE VEGETARIANO LA VERDULERÍA, SANTA CRUZ

A varied and delicious menu full of vegan options. From curry to falafel to tacos, the portions are big and so delicious! These people know what they are doing when it comes to flavour.  The plates are served with style and the portions are big too.

2. WAKANDA GASTROPUB, SANTA CRUZ

Another beautifully designed place in the city centre. Wakanda has a small menu of delicious and healthy food. You can choose from a buddha bowl, burger or curry. Definitely go for the portobello mushroom burger!

3. UMAMI GOOD FOOD, SANTA CRUZ

A cozy breakfast and lunch place with tonnes of vegan options. Another great place in Tenerife’s capital raising the bar for great vegan food!

4. CASA VERDE, LA OROTAVA

You can’t visit the north of Tenerife without seeing the beautiful historic town of La Orotava. Believe it or not, the town also hosts a couple of outstanding vegan places to eat. Casa Verde is a healthy cafe and organic tienda. They sell juices, smoothies, salads, wraps, and their famous vegan burger which includes a vegan cheese that actually tastes delicious! A rarity some may say.

5. OHANNAH, LA OROTAVA

Not solely a vegan/vegetarian place but this restaurant has an array of options for those looking to cut back on their meat consumption. Not the healthiest of options but if you are craving some vegan junk food, this is your place. Try the cauliflower burger for a tasty surprise!

6. MOOD, LA OROTAVA

Fancy a tasty brunch that’s actually filling? This brunch hits the spot! Generous portions, the vegan brunch includes rice, beans, platano, avocado, and arepas.

7. AL AMIR LEBANESE, PUERTO DE LA CRUZ

This restaurant on the main square of Puerto is infamous! All the locals know and love it. Why? Because the food is exceptional. The most perfect, crunchy falafel, homemade hummus, and babaganoush made to perfection.

8. ADVANS, PUERTO DE LA CRUZ

When you think of vegan food, Balkan cuisine probably doesn’t spring to mind. Usually, very meat and dairy-heavy cuisine but Advans have recreated some of the classic dishes to be vegan. They even make a delicious vegan bechamel sauce. 

Everything is homemade and the menu is really creative! Meat eaters and vegans alike love this place.

9. AROMAS DE LA INDIA, PUERTO DE LA CRUZ

Every night, the tables of Aromas fill the streets with happy diners munching delicious food. Exceptionally created Indian cuisine with plenty of vegan options like dahl and veggie curries. The garlic naan bread is mouth-wateringly scrummy!

10. BAR CAFETERÍA DELICIAS VENECANARIAS, PUERTO DE LA CRUZ

If you are looking for something more speedy, this areperia is a great option. Arepas are a traditional dish that originates from Gran Colombia (Venezuela, Colombia, Panama). This restaurant has an excellent vegan option that comes with frijoles (black beans) avocado and spicy sauce.

HOW TO MAKE THE BARRAQUITO: The elaboration of the Barraquito is very simple, you just have to follow the steps that we show you below:

1.- At the base of a tall glass, we put the condensed milk. This will be the first layer of our Canarian coffee and the one that will sweeten the drink a lot.

2.- On this condensed milk, we are going to pour the Licor 43 helping us with a spoon. That is to say, pouring it over it, so that it does not mix with the condensed milk itself.

3.- It is the turn to add the milk. Before putting it on, we turn it into foam with the steamer of the coffee maker. Essential step of a good barraquito coffee. Once this is done, we add it by the spoonful over the liquor 43, always trying not to mix the ingredients together.

4.- On this layer of milk foam, we put the coffee, again pouring it little by little on a spoon, so that it does not mix with the milk foam. Due to the effect of density, this coffee will fall below this foam, and will be placed on the liquor 43, as can be seen in the image above.

5.- It only remains to decorate our coffee with a little cinnamon powder on top. Make a small cut to a lemon wedge and place it in the glass. This will give an olfactory citrus touch to your barraquito coffee. Insuperable!

1 large cup of oatmeal

1 large cup of milk  (+ add according to preference)

150 ml yogurt,   can be vanilla flavor

4 large chopped dried apricots,

1 tablespoon raisins

2 teaspoons of sugar or honey

either small amount of sunflower seeds and / or chopped nuts

1 tablespoon orange juice

1 teaspoon finely grated orange zest

pinch of salt

Place all ingredients in a large bowl. Mix the orange juice into the yogurt and then the milk (this helps, do not curdle the milk and yogurt!)

Finally, we add the orange zest and honey. Then we mix everything together. Cover and refrigerate overnight.

Add more milk the next morning if the mixture is too dry,  it should be pretty smooth…  and ENJOY

One of the pleasures of being food editor is that you are sometimes invited to some of the most exquisite places for memorable meals.

One such feast was prepared for us at the Hotel Tigaiga in Puerto de la Cruz. We ate in the Tinguaro Restaurant, on the outside terrace…

read Island Connections edition 679, 05/10/2012 island_connections_tin

FOODS FROM SPAIN Tenerife Potatoes, Pioneers in Europe. A tour in search of unique varieties.

But now of course these culinary herbs, grown with care, are collected and greatly appreciated by our all our kitchen brigade. 

Just ask Manolo!

The Canarian potatoes are gaining more and more fame within the realms of haute cuisine, so much so that they are known as the caviar of the Canary Islands.  If you haven’t tried them yet, don’t miss the opportunity.  Ask for papas arrugadas con mojo and enjoy!

Ingredients for 4 helpings

1 large cup porridge oats

1 large cup milk (+ a little)

150 ml (smal pot) yoghurt, plain or vanilla flavoured

4 large dried apricots, chopped

1 tablespoon sultanas or light raisins

2 teaspoons sugar or honey to taste

small amount sunflower seeds

small amount chopped nuts (optional)

1 tablespoon orange juice

1 teaspoon finely grated orange zest

small pinch of salt

Method: Put all the ingredients into a large bowl. Mix the orange juice into the yoghurt (vanilla for preference) and then mix the milk into the yoghurt (this helps the yoghurt and milk not to curdle!) Finally, mix in the orange zest and honey. Then mix everything together. Cover and put into the fridge overnight. Add more milk in the coming morning if the mixture is too stiff; it should be fairly runny.

Serving suggestions: Top with brown sugar, compote of fruit or chopped banana.

Holiday memory form Julia Knott.