Spain is more than bullfights, flamenco dancers and crowded beaches. It's a spectacular and diverse country the north resembling the rolling, green hills of Ireland, and the south giving you a taste of Moroccan landscapes and architecture. Its tremendous history is reflected in its prehistoric cave paintings, Moorish palaces, crumbling castles, Roman ruins, Gothic and Renaissance cathedrals as well as some very distinctive modern architecture. The uniqueness of Spain lies in the separate kingdoms which made up the original Spanish nation. These regions remain diverse in their language, culture, cuisine and art. They include: Andalucia, Aragon, Asturias, Basque Country, the Balearic Islands, the Canary Islands, Cantabria, Castilla La Mancha, Castilla Leon, Catalonia, Extremadura, Galicia, La Rioja, Madrid, Murcia, Navarra, and Valencia.

One thing is certain in Spain. There is no reason to go hungry. Restaurants of every variety, food vendors, and food markets are almost everywhere in the inner cities. At regular intervals along the regional highways of Spain, one can find roadside restaurants. What makes Spanish cuisine special is its freshness, regional dishes, and plentiful availability of a variety of produce. Much of their food is naturally vegan, and much can be changed, or "veganized".

Paella is traditionally a Valencian specialty rice dish that can be made with vegetables, beans, or vegan sausages. Tapas bars are popping up all over the US. Tapas, means small plates, are appetizer size tastings of any variety of ingredients the cook can think up. Going to a Tapas bar and ordering several tapas at a time for the table and sharing with friends and family with a glass of cervesa (beer), a fine Spanish wine, or sangria is an evenig in itself!

1/4 c olive oil

1 scallion, sliced on the diagonal

2 large Spanish onions, sliced thinly (julienne cut)

1 T. minced garlic

2 T. organic tomato paste

1 T. Spanish paprika

2 c. brown basmati rice

4 c. filtered water

2 cubes vegan "chicken" flavored bouillon

1 package gardein chicken scallopini

If you have a paella pan, you may use that, or just heat a large frying pan over medium heat. Add the oil, and the gardein chicken. Warm through 2 minutes on each side, remove them to a plate covered with a paper towel. Place an inverted plate over the top to keep warm.

Add the onions to the pan, and cook for a long while, until the onions are well browned (not burnt) and carmelized. Then add the garlic, tomato paste and paprika. Cook for 3 minutes, do not brown.

Place rice in pan with above mixture, add water, stock and cover with lid. Bring to a boil over high heat, reduce heat to low and simmer until liquid is absorbed.

Slice the gardein chicken into the desired size, and place back into rice mixture. Stir until well coated. If cooked in paella pan, you may serve right from that. Otherwise, place in desired serving dish and chow down!

Yield: 4-6 servings

2 1/2 cups of unsweeted, plain soy milk

1 pint carton of plain soy creamer

10 1/2 oz. bittersweet chocolate (preferably 70% cocoa), broken into small pieces

1 pc. cinnamon stick

1 T. or more to taste, organic sugar

1 t. ground cinnamon

Combine soymilk & creamer in large saucepan. Whisking the mixture, warm over medium heat, without bringing to a boil. Add in the chocolate, cinnamons & sugar, whisking constantly for approximately 10 minutes. Pour the thick liquid into mugs and garnish with a sprinkle of cinnamon.

3 large russet potatoes, boiled until fork tender, cooled, peels, and diced

OR

1 package of diced frozen hash browns

1/2 olive oil

1 tsp. Spanish paprika

1/2 t. crushed red pepper flakes, add more if you really like heat

1/2 t. Tabasco sauce (or your favorite hot sauce), add more if you like more heat

2 T. organic tomato paste

2 T. sherry vinegar (white wine vinegar works too)

salt & pepper to taste

Heat your pan over medium heat. Add oil, then potatoes and fry until golden brown. Once you get them in the pan, let them brown up well before you try to turn them. If you are stir crazy, they will just break down and not crisp up. Once they are golden brown, remove them to a plate covered with a paper towel to drain. Drain most of the oil from the pan.

Add the rest of the ingredients into the pan and stir until well combined. Add the potatoes back in and stir until coated with sauce. Salt and pepper to taste. Serve in small ramekins for authentic tapas style.

Yield: 6 servings, or more for tapas

2 cloves of garlic

1 1/2 c. blanched, peeled almonds

1 day old country style bread roll, about 3 ounces, torn into pieces and soaked in 1 c. of water for 10 minutes, or 1 fresh roll, torn into pieces.

1 1/2 t. sea salt

6 T. sherry vinegar (white wine vinegar will work too)

1/2 c. Extra Virgin, cold pressed, olive oil

4 c. filtered water

1/2 c. sliced almonds, toasted lightly

In a blender, process garlic until pureed. Add the blanched almonds and process until finely ground. Add the bread (with its water if using the old bread), water, salt, vinegar and olive oil and blend for 2 minutes, or until smooth.

Transfer to a bowl, cover and refrigerate for at least 4 hours, or until it is well chilled. Before serving,  stir soup well, reaching bottom of the bowl.

Taste and adjust seasoning with the salt.

Ladle into chilled soup bowls, garnish with toasted almonds and serve. To make it more of a small tapas type of appetizer, pour it into small cups or glasses.

Yield: Serves 6 in soup bowls