Vegan sushi – multiple combinations

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Sushi is so good, and lots of people still don’t know how easy it is to make. Just keep in mind to cook the rice in advance, so it has time to cool down.

I myself am a real sushi-killer. I mix as much wasabi as possible through the soy sauce and then I almost drown those things in it 🙊
Do you like that too? Or do you eat your sushi the way you’re supposed to?
I also heard it is preferred to eat sushi with your bare hands instead of using chopsticks!
Continue reading “Vegan sushi – multiple combinations”

Vegan milkshake smoothiebowl – for a cold start

😋smoothiebowls

Actually I’m not very fond of smoothies. And I think smoothiebowls are overrated. 🙈
But I do like (healthy) milkshakes and ice cream for breakfast. 😋

And with these hot nights lately a cool and chilly breakfast is certainly welcome. Therefor I was looking forward to something milkshake-like this morning. And I have to admit that smoothiebowls can look very pretty, so I put it in a bowl. Smoothiebowls are kind of ok 😁

These days I make sure I’m prepared. I  put my overripe bananas in chunks in a ziplock bag in the freezer. That way I can always make healthy ice cream or milkshakes.

 

Serves 2

What do you need?

  • 3 frozen bananas
  • soy milk (about 450 ml)
  • frozen raspberries, 3 hands full
  • 1 tbsp date syrup (optional)
  • toppings, like raspberries, blueberries, roasted coconut, sesame seed and sunflower seeds

What to do with it

Put the bananas, raspberries and half the milk in the blender and mix.

Doe de bananen, frambozen en de helft van de melk in keukenmachine of blender en mix. Pour the rest of the milk in a bit at a time. Stop when it has the right consistancy for you. (maybe you will need a little less or more milk). If you want it sweeter, add date syrup. Put it into two large bowls and top with desired toppings.

smoothiebowls voet

Vegan pasta alla Norma

Do you know pasta alla Norma? It’s a very tasty pasta dish with fried eggplant, tomato and chili pepper. Traditionally pasta alla Norma also contains ricotta cheese. But it’s just as good without. And for non-vegans: you’ll save a lot of calories!

I always wondered who would be the Norma who came up with this dish. But it seems to be named after Bellinis opera Norma en finds its origin in Catania, a city on the east coast of Sicily. Continue reading “Vegan pasta alla Norma”

Taco with pumpkin and carrot salad

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It’s almost our oldest daughter’s birthday. Which means we need to take a critical look at all the stuff in the fridge and freezer. Otherwise we can never chill all the drinks and food for the visiting family. Only stuff that’s gone bad I throw out and for the rest I will have to  cook with leftovers.

I found a package of frozen pumpkin in the freezer. Usually we don’t eat pumpkin in the summer. But when it’s there, why not? That’s how I came up with this taco-pumpkin recipe.

taco tafel

Continue reading “Taco with pumpkin and carrot salad”

Vegan beet burgers with truffle cashew cheese

Today I’m sharing a recipe I did not come up with myself. I found it on the Facebook page of Munchies. It sounded so good that I had to try it.

“But unlike most vegan burgers, which have the consistency of either mulch or cardboard, the ‘meat’ itself—a mixture of beets, beans, mushrooms, and pumpkin seeds, among other things— is earthy as hell and damn delicious.”

Munchies is having a conversation here with Chandra Gilbert, executive chef of vegetarian restaurant Gracias Madre in LA. Continue reading “Vegan beet burgers with truffle cashew cheese”

Vegan pasta pesto – healthy and on a budget

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Yesterday the kids were at school/ daycare, so I could do whatever I wanted! I decided to get on my bike and go to the business park nearby. There is a big store we call a toko. It’s an Indonesian store but at this one they also sell stuff from Suriname, Thailand, Japan and America. I love to shop there and always come home with too much stuff that will never fit into our kitchen cabinets.

I passed the Dutch wholesaler Sligro and decided to stop there first. Normally I have the kids with me and they are not allowed to go in there. I wanted to see if they would have the big jars of vegan pesto we have at The Pancake Bakery. That’s so good! I searched the entire store for pesto. When I finally found the pesto’s it turned out they don’t sell vegan ones. So 30 minutes later I finally walked out the store without any pesto.

Continue reading “Vegan pasta pesto – healthy and on a budget”

Vegan casserole – crepes with spinach and tomato sauce

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When I ate less plantbased foods I used to make this casserole of crepes stuffed with spinach and cheese. I thought it would be fun to veganise this dish, because it’s so good. It was a bit of a challenge to get the filling cheesy but it turned out amazing.

And with all that spinach it’s super healthy. Did you know that spinach contains a lot of vitamin K? And it seems that vitamin K helps prevent wrinkles. I don’t know whether it’s true or not, but there is no harm in trying.

If you have some batter left, use it to bake a crepe that you can eat for breakfast tomorrow. Stuff it with fruit like bananas and berries. Nice and easy! Continue reading “Vegan casserole – crepes with spinach and tomato sauce”

Crispy filo pastry cups with vegetables

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Sometimes it seems like I have a particular theme in a week. While it is actually based on pure coincidence. For example, last week I published Moroccan dishes and everything with apricots. Yesterday I published a recipe with bread cups and today with filo pastry cups. Probably it’s not a coincidence, but something on my mind without being aware of it. And because now I am writing everything down, I start to notice it. Kind of funny actually.

Anyway, cups… Super yummy crrrrrrrunchy cups with some kind of ratatouille. And your daily recommended serving of veggies? Easy peasy!

I made this dish on a regular Tuesday evening. But it looks so amazing, next time I will make this at a dinner party. Continue reading “Crispy filo pastry cups with vegetables”

Vegan bread cups with yogurt and fresh fruits

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If you’ve got 20 spare minutes in the morning, you should really make this breakfast. It looks gorgeous, but is in fact super easy to make.

Because you eat with your eyes first. I also notice that with my girls. They thought this breakfast was amazing. They wouldn’t be so excited if I served them toast with yogurt and fruit. The fact that there was a muffintray involved, made it an instant succes.😍

Continue reading “Vegan bread cups with yogurt and fresh fruits”