December 28

Spanish Soul-Food Adventure: Malaga

Food, Hiking, Spanish Soul-Food Adventure


I realise that this trip started off all about dining out at Vegan restaurants and has definitely become less about food and more about hiking and scenery.

The further I travelled from Valencia and Alicante, the less really good quality vegan options were available but my trip also took me on a much deeper inner journey, so I was happy to cook and eat where I landed.

Malaga has been a beautifully relaxing end to my trip spent with one of my best friends Jimbo and his Mum. I enjoyed an unfamiliar Christmas celebrating on Christmas Eve instead, Swedish style.

I made the Nut Roast below and we had some delicious roast potatoes and vegetables to go with it. It’s a swedish thing to add dill to roast potatoes and wow does it work!

Nut Roast Ingredients

  • 225g Lentils (1 can)
  • 200g cooked chestnuts (coarsely chopped)
  • 150g walnuts (coarsely chopped)
  • 60g chia seeds
  • 50g dried apricots, chopped
  • 50g sun-dried tomatoes
  • 2 cloves garlic (crushed or finely chopped)
  • 1 onion, finely sliced
  • 1 carrot, grated
  • 1½ tsp Dried Thyme
  • Salt and pepper

Cooking Instructions

  • Soak the walnuts beforehand for anywhere between 30 minutes to 2 hours and then coarsely chop them along with the cooked chestnuts.
  • In a large frying pan fry the onion until it caramelizes and then add the finely chopped clove of garlic.
  • Then chop and add the sun dried tomatoes and dried apricots to soften.
  • Then add the walnuts, chestnuts, grated carrot, thyme and seasoning.
  • Drain and rinse the lentils next and stir everything together and allow to simmer for 10-20 minutes, so the flavours are released and combine deliciously.
  • Next line a loaf tin with some baking paper and pack in the mixture so that it’s nicely compressed.
  • Then cook in an oven at 200c for 30-40 minutes until the top is crispy and the mixture is firm.
  • Tip out the nut roast onto a chopping board and slice to serve.


Many good films were watched and many good meals were eaten, with a few card games and a whole lot of JOY thrown in for good measure, we also managed to fit in five games of Padel including one on Christmas Day and Boxing Day mornings.

Note to self:

Play Padel more often with a Santa hat, it improves your game!!

We also hiked ‘La Concha’, a mountain hike not far from Mijas. It was a challenging 4.5 hours through beautiful scenery and misty forest, unfortunately the summit was cloud covered when we got there but that didn’t stop us meditating and setting our intentions and manifestations for 2022.

Scaling La Concha with Jimbo really was the peak of my trip. It felt like I had perfectly arrived at that point, healed, clear and whole again, ready to go back to Ibiza and to move forward with my mission in life once again.

Thanks Jimbo you legend for all the chats, all the joy and all the in car crazy singing we did!

Love you brother.

Back home to Ibiza now with just a brief overnight stay in Almeria and then a 4 hour drive to Valencia to catch the ferry back to the white isle.

Wow what an epic and personally important trip this has been for me. Full breakdown and thoughts to follow.

About the author 

Adam Stansbury

Personal Trainer since 2009 and Vegan since 2014. I'm passionate about helping people to realise that they can transform their bodies and our planet at the same time.

You may also like

Spanish Soul-Food Adventure: A Full Soul

Spanish Soul-Food Adventure: A Full Soul

Spanish Soul-Food Adventure: Chia Pudding

Spanish Soul-Food Adventure: Chia Pudding

Spanish Soul-Food Adventure: Sierra Nevada

Spanish Soul-Food Adventure: Sierra Nevada

Leave a Reply

Your email address will not be published. Required fields are marked *

{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}

Subscribe to my 7 day email course