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Everyday Plantpower
plantbased lifestyle, travels and recipes
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RECIPES
Breakfast
Pumpkin bread with nuts and chocolat chips
Lunch
Avocado club sandwich
Broad beans spread
Chickpea omelet (with stuffing)
Spicy Ful of dried Favabeans
Starters
Pear crostini’s
Spring pea Guacamole
Main course
Brussels sprouts and chestnuts with maple syrup!
Lentil-leek curry with ginger rice
Muhjardarah with yogurt.
Nigella seed and cardamom spiced pumpkin
Pasta with roasted Brussels sprouts and green pesto sauce.
Plantbased burger
Ravioli with kale, mushrooms and red pesto
Rhubarb-lentil curry
Roasted pumpkin, quinoa salad with black tahin sauce.
Spicy puy lentils, grilled vegetables with tahini-tarragon dip
Stuffed tomatoes with berberis, saffron, pistachios and coarse bulgur!
Stuffed zucchini on a bed of beetroot cream.
Sweet potato, Puy lentils and Chantarelles with a lemon -mustard dressing
Dessert
Grilled grapefruit with rosemary and ginger
Sweet and crunchy pistachio-cranberry cups
Salads
Baby kale salad with grilled peach and roasted pistachios
Black beans salad with mango and avocado
Caesar salad
Caramelized rainbow carrots, roasted hazelnuts and dates with Arabic dressing
Citrussalad with roasted chioggia beetroot and spicy beansprouts
Cucumber – ginger salad
Eggplant salad with figs
Red cabbage and peppers salad with a sweet- sour dressing
Roasted figs and tomato salad
Seaweed salad
Soups
Creamy vegan tomato soup
Easy lentil soup
Green pea soup, a Dutch classis
Harira, spicy soup from Northern Africa
Pumpkin soup with Za’atar croutons
Roasted Chestnut soup
Roasted Pumpkin Rosemary Sage soup
Condiments
Orange-tahin dressing
Plantbased Feta
Pumkin vinaigrette
Roasted lemon with sage
Spicy pepper spread
Cakes and sweets
Apple crumble (on a layer of yogurt)
Apple-hazelnut pie with a twist!
Chocolate cake, Easter style
Chocolate nuts bar
Pumpkin-chocolate cookies
Rhubarb-berrie crumble
Strawberry chili “cheese”cake (raw). A Valentine’s special!
Winter cake with berries
Drinks
Chicha Morada
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