I mentioned last week that mine and Chris's recent trip to Italy and then Barcelona was very transformational for both of us. Before I start sharing the whole trip with you (and boy do I have some great vegan finds for you!!!), I want to spend some time reflecting on our transformation and what we really took away from this adventure.
Before we left, I had become practically glued to the computer all day long trying to finish a couple of projects, putting the finishing touches on the new site, and planning the trip. When I wasn't at my computer and didn't have anything to do, I was on my phone, checking my email/instagram/facebook/twitter/the weather/whatever-else-I-could-look-at-to-distract-me. I hadn't always been this way but the life of a food blogger and the type of job I have has led me to be very computer-reliant. During this trip, though, I went nearly three weeks without looking at a computer screen and mostly only using my phone to take pictures (and occasionally post them to instagram) (and ok, I got on facebook a couple of times but it was for good reason). Being able to disconnect like that was invaluable and I now feel it to be a struggle to actually get work done on the computer. I'm getting it done, but with many breaks throughout the day.
This technology break led me to being completely present while eating every meal. I'd developed the bad habit of eating lunch and most breakfasts in front of my computer, trying to use that time to get a little more work done. Since I've been back, I've not eaten one meal in front of my computer. That's pretty huge for me and I plan to continue this practice so I can focus on being present. I no longer feel unproductive if I'm not working on something- I feel alive just being.
It also felt great to not turn a TV on or listen to the radio for that whole time. We tried to turn the radio on the other day and it just sounded like so much noise. We turned it off after a few seconds. It feels good to not feel reliant on those distractions anymore. I'm not saying we're never going to watch something on Netflix again or that I won't ever listen to Ryan Seacrest on my way to work again (that's right- I just dropped that truth bomb). I am saying that it's not something we crave anymore.
I loved being outside for most of the day, spending most of my time walking. We walked a lot. We always walk a lot while on vacation but this time I think we broke some records. For most of the trip, our diet consisted of a least one pizza a day, gelato once or twice a day, tons of bread, more fried food than I'm generally used to eating, and sometimes wine in the evening and Chris and I actually lost weight on this trip. That's how much we walked. It was a great reminder that I need to make more of an effort to get outside and move during the day.
Most of all, this trip was a lesson about priorities. Did you know that in Italy, the average work week is about 34-36 hours long? If you work 40 or more, people think there's something wrong with you. The point is to actually go out and live during the time when you're not working. Spend time with your family, go get a drink with a friend after work, take little trips, relax- basically just enjoy life. Balance is key. Work should just be one part of your life, not your entire life. Traveling is so important because when you are removed from your normal routines you realize how much of it is unnecessary. You realize how simple life can be when you allow it to be.
In the spirit of keeping with our new changes, I've been a little obsessed with recreating my favorite Spanish tapa- the Tortilla Española. Traditionally, this is an egg-based dish (basically a potato omelet) and when I was vegetarian, I would live off of this dish whenever I was in Spain. When going back this time as a vegan, I did not think I would find a vegan version (Spolier Alert!!!) but I totally did and it was better than I ever remember the egg-based dish being. I've recreated it, replacing the eggs with chickpea flour and extra-firm tofu. It is delicious and transports me right back to the wonderful, dimly-lit tapas bars I used to frequent. I would be lying if I told you Chris and I haven't been enjoying slices of this vegan Tortilla Española on little plates, with a little bowl of marinated olives and some crusty bread, while sitting at our coffee table with the lights turned down and flamenco music playing. We don't plan on letting this vacation, or the changes it brought, come to an end.
Ingredients
- 2 tablespoons + 1 tablespoon olive oil, separated
- 4-5 medium red potatoes, peeled and diced
- 1/2 onion, chopped small
- 6 oz. extra-firm tofu (1/2 of a normal block)
- 1 1/2 cups chickpea flour
- 1 1/2 cups non-dairy milk (I used almond milk)
- 1 1/2 teaspoons black salt (or regular salt)
- 1 teaspoon garlic powder
- 3/4 teaspoon mustard powder
- 1/2 teaspoon turmeric
- 1/4 teaspoon onion powder
- olive oil spray
Instructions
- Preheat the oven to 400.
- Heat 1 tablespoon of olive oil in a large, oven-safe frying pan (I used a non-stick pan) over medium heat for one minute. Add the onion and saute until translucent.
- Add the diced potato, mix and cover with a lid. Cook for about 10 minutes, stirring occasionally to prevent sticking. If it does stick, add some water or vegetable broth to deglaze the pan and turn the heat down. Once the potatoes can be pierced easily with a fork, remove from heat.
- While the potatoes are cooking, make the batter. Gently squeeze the block of tofu over the sink to release extra water. In a blender, combine the tofu, chickpea flour, milk, salt, and spices. Blend until smooth. Pour into a bowl.
- Once the potatoes have been cooked, add them to the batter and combine well. Carefully wipe the frying pan down with a paper towel, removing any food remnants. Generously spray it with olive oil spray. Pour the mixture into the pan and heat on the stove over medium heat. If it begins to have big bubbles in the middle, reduce the heat. Let cook until the edges have begun to set, about 7-10 minutes. Transfer to the oven and let cook for 15 minutes, until fully set. A toothpick inserted into the center should come out clean. Remove from oven and let cool on a rack for about 5 minutes.
- Once it has had time to cool, run a knife around the edge to loosen the tortilla from the pan. Place a large plate over the pan and very carefully, holding the plate to the pan, flip the pan over and let the tortilla transfer to the plate. You can use another plate to flip it back over if you want the smoother (prettier) side up, but that's up to you. Slice and serve. Enjoy!
Notes
For a soy-free version, remove the tofu and add one more cup of chickpea flour and one more cup of milk. Follow instructions and you may need to increase the baking time from 15 minutes to 18-20 minutes.
*It should be noted that the napkin in these photos is actually famous and can be found in the upcoming book Isa Does It by Isa Chandra Moskowitz.
What are the greatest lessons you've learned from traveling?
Photography by Chris Miller
LeeAnn
I can't WAIT to try this out!!! Tortilla is the only egg dish I miss. Thanks for the recipe!
Annie
I'm so glad you have a relaxing time - filled with beautiful sights and tastes. Perfect way to disconnect. I'm hoping some of that will rub off on me! We don't have a TV, but I tend to spend way too much time in front of the computer and stabbing at my phone. Anyway - welcome home.
Claire
Wow, I feel like this post could have been written by me! I had the same sort of "epiphany" on my last trip to see the family in Australia, which left me questioning why I was chasing money and success instead of spending my time on friends and family. It led to me quitting my job to set up the business I had dreamed of setting up for years, and I hope your trip yields similar long-lasting positive life changes.
As for the tortilla - AMAZING! I grew up making potato omelettes for my dad when my mum was out, and omelette is one dish I almost miss. Can't wait to make this!
Michelle micci
This looks amazing. Mike and I are going to Paris a week from today, no kids. I can not wait to leave much technology behind and walk everywhere. We have never been to Europe, so this will be so nice to get far away from everything. Although I will miss my 6 year old so much, but lets not think of that =)
Glad you had a good time
Janae @ bring joy
What an awesome experience you had Kristy! Being disconnected for long stretches is so important, I think. I went 3 months this summer--no blog, no fb, no twitter. I did check my email (about once a week), but it was a beautiful seperation. I too, came away with many realizations, & like you, am more committed to "real life" stuff-getting out doors, spending time with family (& not eating in front of the computer--I can relate with that one!).
Love this recipe, mostly because it's something that I've always wanted a vegan version of, but never took time to seek out a recipe for it. You're awesome for dreaming it up.
Richa
that sounds like a wonderful trip and the tortilla espanola looks so good!
this summer when we finally closed on our house. The week before the move and the month and half after that were a whirl wind. There was always so much to do with no time on the machine and then my parents visited, i ad started enjoying doing all the extra work or setting up the new home, spending time with my parents, cooking, talking, walking and driving around. It was very difficult to get into the flow of being on the computer again. I am trying to get hubbs to change up his work schedule to fit in some no machine time everyday. it doesnt seem to be working 🙂
The Vegan Cookie Fairy
When I was in Italy this summer I was both utterly frustrated and really admiring of their relaxed attitude. People in the UK, and London especially, get so competitive about working. It's like you can never do enough. I guess it's rubbed off on me. But I've learnt that you NEED to give yourself that time, otherwise your body yells 'STOOOOOOP' and if you don't listen, you just get ill, which puts you out of work for even longer than if you'd just relaxed in the first place.
Gorgeous recipe - I'm getting hungry just looking at your pictures!
Abby @ The Frosted Vegan
I adore all of these changes you are making! I have been aware that I am forming the same bad habits and that I need to be more present and intentional with my time. Thank you for the reminder and the lovely recipe!
Caitlin
Sounds like you had such a great time! I love travelling because it always brings me back to myself. The tortilla espanola looks gorgeous; I was just thinking of it the other day actually so it was funny when I saw this!
Sarah
Cannot wait to try this recipe! Will bring back so many good memories of my trips to Spain!
Jess Corra
Sounds like such a wonderful trip! I'd love to go on one like it someday. 🙂 We can't afford to travel much but for me even day trips are like that - just the sense of GOING connects me to the rest of the world, allows me to open up somehow.
Anecdote for you: when I found your blog a month ago, I kept raving to Simon and telling him about all your recipes I needed to try, how I'd found a blog that was like my food soulmate. Fast forward to a couple nights ago when he stumbles onto your blog himself and starts exclaiming how we need to make all the recipes and has a food crush on you! I may have said, "Toldja." 😉
Emma
Travelling really does have that same effect with me. Time away from routine allows us to reflect on our day-to-day habits. I've been making the effort to get outside more during the day, although I imagine this will get harder as it gets colder. Just getting a walk in the fresh air is such a mood booster for me.
Disconnecting is something I need to learn to do more of and I've been slipping back into the bad habit of eating meals in front of the computer which needs to stop NOW.
Your tortilla espanola looks so authentic! I hated eggs but love vegan omelettes and scramble, and made a successful frittata this summer so I'm sure I'd love this recipe.
Maria Tadic
This is great! I love frittatas and tortillas but my husband HATES eggs. This will be the recipe that we both can have!
Avia
I had this in Spain a few years back when I was a vegetarian. Great to have a vegan version! Looks delicious!
A. Cook
I really enjoyed reading this post. I try to remind myself to be present but sometimes it's so hard with our routines, work, etc. It's so awful but I tend to eat breakfast and lunch in front of my computer at work and then 9 times out of 10 dinner is in front of the TV 🙁 The time that I take for myself to disconnect is when I'm cooking, so I guess that's something at least.
Really want to try this recipe...the photographs are stunning (as always), I particularly love the addition of the olives! Curious to see if the husband will like it too (though he's still convinced he doesn't like tofu).
Gabby @ the veggie nook
Oh I could kiss you for making this! When I travelled in spain I was vegetarian (not vegan) and lived off of these! I am so happy to see a vegan version 🙂
Good for you for unplugging and maintaining some of that back home. I have been so "plugged-in" lately I could use some of that!
Anna {Herbivore Triathletre}
I was born in Europe and spent a portion of my childhood there, so was used to my parents working much less than Americans do and also having 6+ weeks of vacation per year. I remember when we first moved to the States how shocked they were at how much people work per week and how little vacation time there is. Also, maternity/paternity leave in Sweden is up to a year, paid!
I am glad you were able to disconnect from online stuff, that is so important and I think we forget to do that too often. Sounds like you and Chris had an amazing time, connecting with the culture and each other.
Love this dish, looks amazing.
Cadry
Ryan Seacrest?? And I thought we had such a good thing going... Well, it's been nice knowing you, Kristy!
I kid, I kid. I love the whole sense that I'm getting from you in this post - the change in priorities and how that bleeds into your marriage with Chris. I love vacation for that reason. It shakes us out of our habits and refocuses our priorities. I'm definitely guilty of spending too much time in front of a computer, doing just one more thing, one more thing, one more thing... So many times on vacation I come away wishing that I could be that same person at home as I am on vacation - present and patient. I'm so much more connected to what's going on around me and the people in front of me. This post is a lot of good food for thought, Kristy, and delicious food for food to boot! 🙂
Hannah
Loved loved loved this post. As I'm single, I've gotten into the habit of always reading blogs while I eat my meals at home. And yet, when I've been travelling and either staying with people or in areas without steady internet, it's been so freeing and exhilarating. Even reading a book makes me feel better. Thank you for the reminder.
Heather
Oh my that looks amazing!
Justin and I got into a bad habit of vegging out in front of our TV watching something or another on Netflix - I snapped out of it an realized how unhealthy this was (we never ate in front of the TV growing up) and broke that habit fast saving it for Pizza Fridays.
Unplugging is so good for the soul, being outside and unplugged is so amazing and energizing!
Val Lewis
Just wondering if this could be baked instead of doing the stove top, then baking method... have used a similar recipes to make quiche which were totally baked. (Don't have an oven proof fry pan)
Thanks
Felicia
That dish looks delicious!
I have a friend who went to Spain and practically lived off of the non-vegan version of this while she was there (she was also a vegetarian then). About half a year ago she became a vegan and was so sad to give these up. I definitely want to try it for her! Also, I hate eggs and would love to try this dish, too. 🙂
I don't have an oven-safe pan. Would it be possible to make it only in the oven or only on the stove?
keepinitkind
Thanks, Felicia. You could try baking the entire thing but it may take longer to cook. 🙂
Marlene
Looks amazing! One question: is it silken tofu or regular? You mentioned silken in the paragraph above the recipe, but not in the ingredients. Looking forward to trying this!
keepinitkind
It's extra-firm. Who knows where my brain was when I wrote that (and my husband/editor wouldn't know that was wrong when he read it over). Sorry about that! 🙂