Eating plant based always makes me feel good, but sometimes it makes me feel excellent! Especially when I start experimenting with new combinations and they turn out be a smashingly tasty match! This food is a perfect example of that. Grilled pumpkin, parsnip and green bell pepper seasoned with nothing but some sea salt, black…
Category: Main course
Mixed beans, black rice and pomelo with a chili-coconut-lime dressing. A heartwarming dish!
A vegan recipe for a Mexican fiesta
Spicy tower of pumpkin and beetroot
As much as I am convinced I am doing the right thing by “showing” people how delicious and easy plantbased food can be, sometimes this little voice in the back of my mind tells me that it is all very insignificant. Obviously that is a very discouraging thought and it leaves me completely uninspired from…
Stuffed tomatoes with berberis, saffron, pistachios and coarse bulgur!!!!
This recipe requires a bit of time, but sooo worth it! It is as delicious as it looks. I was inspired by a recipe from my Vegarabia cookbook. You can replace the bulgur with any kind of grain, rice, einkorn wheat, two-grain spelt etcetera. Also make sure you buy the right tomatoes, like large vine…
Example of a plantbased week menu
need some inspiration for a plantbased weekly menu? Here are some great ideas!
Black rice, pumpkin with a orange-tahin dressing
Don’t you just love pumpkin? I do, in all its forms, baked, roasted, cooked, raw even, in soup etcetera, etcetera. And to think that a couple of years ago I did not even know that you could actually eat pumpkin! I thought that they just served decoration purposes. The fact that I did not know…
Burgers of oyster mushrooms with roasted Jerusalem artichokes and aioli.
Plantbased burgers made of oyster mushrooms with Jerusalem artichokes and aioli.
Nigella seed and cardemom spiced pumpkin with lemon-curry leaves rice
So, as promised earlier, this is what I served for main course for my friends birthday dinner. Pumpkin roasted in the oven spiced with nigella seed, cardamom and lots of other delicious spices. (thanks to Ottolenghi) What a terrific combination of flavors. An absolute treat! I served it with rice prepared with dried lime, lemon…
Oven roasted Chestnuts and Brussels sprouts, a real holiday treat!
November is well on its way and for many people around the globe that means the holiday season will soon begin. The holidays being of course Christmas, but preceded by Thanksgiving in the US and for instance Sinterklaas (5th of December) in the Netherlands, which these days is not just a day for presents but…
Pearl couscous, fried chickpeas and kale
vegan recipe for kale and pearl couscous
Vegetable curry in the desert.
One of the things we undertook while being in Israel was a Jeep trip in the Negev desert. This means driving around in the desert with a group of people/friends who share their love for their country and for 4×4 vehicles. Every now and then you stop and take a closer look to ruins of…
Mexican Cauliflower and Blackbeans
Ever since the kids returned to school at the end of August, live has been very hectic. One of the main reasons that I did not meet my goal of posting at least three times a week. However, the fact that I manage to post only once a week does not mean at all that…
Falafel of Hazelnuts, chickpeas and favabeans
When you are a parent of teenagers, like I am, it can be a challenge sometimes to prepare a family dinner. Not only does each and every one of them prefer different kinds of food, they also have their own activities to go to. Like soccer practice, swimming practice, theater class, jobs etc. Usually those…
Grilled fennel and chicory salad with roasted figs
In my childhood we used to eat dried figs as candy, my mother absolutely loved them and I remember we devoured several packages a week. I do not recall eating fresh figs in those days. In fact I think I did not even know what a fresh fig looked like. And I did not particularly…
Mexican fiësta food: Chili sweet potato fries with eggplant-avocado-corn and lime salad!
The Dutch people experience an unprecedented September summer with local heatwaves. Temperatures can reach as far as 32 ℃. To me and my family that is something to celebrate, we relish the warmth and the sun. One of the type of foods that fits this kind of weather is definitely Mexican food! So we had…
30 minutes salad. Chard, baby kale leaves, roasted sweet potato with pomegranate seeds
Too warm today to spend much time in the kitchen? Prepare yourself this easy salad of chard and baby kale with a dressing of fresh lime juice, olive oil and black pepper. Add sweet potato chunks roasted with a mixture of mustard-, caraway- and fennel seeds. (if you really do not feel like too much…
Braised fennel with garlic, capers and olives sauce
I found this recipe in one of Ottolenghi’s cookbooks (Plenty more) and although it is a long list of ingredients and preparation instructions, I decided to give it a go. It was definitely well worth the effort and the amount of work was not at all to bad or of-putting. In fact I had enough…
Grilled eggplant, roasted vegetables and Puy lentils
I have a friend from the Middle East who came to stay with us for a few days, after she had visited relatives in the UK. To show her how happy we are that she came to stay with us I prepared her this lovely meal of grilled eggplant, roasted vegetables and Puy lentils. A…
Pearl couscous with vegetable tajine
I have been searching for pearl couscous for at least four months and finally last Saturday I walked into this tiny shop with al kinds of delicacies. There it was, a whole jar of pearl couscous. To tell you the truth I did not even know exactly what it was. I thought it was some…
Puy lentils with sticky dates
Recently I prepared Portobello mushrooms stuffed with a sticky dates mixture. I enjoyed that so much that I wanted to try and mix the sticky dates with something else. I figured Puy lentils would make a good combination and it did! Sticky dates of course is very sweet and the lentils kind of absorb that…
