Tag: vegan

Going forward, but in the background.

I’ll continue doing all that (definitely being vegan!) but more in the background. My studies are my first priority. Then when I have some time left, I’ll photograph my food and maybe a little bit further down the line I’ll be able to share some new recipes. Because I still do develop new recipes and I even held a vegan workshop last November.

For now I think this website contains enough delicious recipes to keep you busy and fed. The culinary vegan trips to Tel Aviv are on hold since the travel difficulties of the past two years. They will continue to be on hold until further notice.

Vegetables for your skin!

The presentation by Food for Skin during our monthly meeting taught us many things. One of the most important things being that our conventional skincare products contain a shocking amount of micro-plastics. Each lick of cream contains 90.000 units of microplastics. Microplastics that in turn get washed off and end up in our oceans and drinking water. Microplastics that we rub on the largest organ we have, our skin. Microplastics that are unnecessary and devastating for us and our environment.

Sustainability Tuesday.

Today is Sustainability Tuesday* in The Netherlands.I couldn’t have picked a better day for returning to this platform and to you. To pick up where I left off almost five months ago. Months during which I did some serious thinking about and reflection on Everyday Plantpower. Whether or not I see a future for this website and if so, how to proceed? Or maybe it’s time to throw the towel and do something else?

Matzot. Two religions, one tradition!

Matzot is not solely a Jewish tradition, it’s also a Christian one. They are a part of our Easter breakfast table. Obviously both holidays have nothing in common in their origin. The only thing they have in common is that they both occur in early spring, usually coinciding in the same weekend. So how come two different religions have the same tradition? Time for some research!

Sourdough experiments, time well spent!

It has been a month since I wrote here. A month in which at first glance nothing happened but at the same time plenty has happened. The ongoing lockdown in our country, which is starting to get to me more than I would like, makes life pretty boring. But it also caused a few changes…

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Home baked sourdough bread

I am always in for an experiment and keen on trying out new things. Especially when it involves self-sufficiency.on my self sufficiency list was baking my own bread! Not just any bread, but sourdough bread. As you might well know the baking of sourdough bread is a time consuming process. And besides that it’s time consuming it takes a bit of skill and knowhow.

Life after veganuary!

As we enter the last week of January the veganuary challenge comes to an end as well. Maybe you participated this month in eating vegan, to see if it suits you. Whether you want to stop animal suffering, live a more sustainable life or improve your health. Whatever the reason, how did it go? Do you recognise any of the above experiences? Would you be willing to explore plantbased living further but is it all a bit daunting still?

A pre-Xmas dinner for three!

I had the privilege to have a pre-Xmas dinner with two lovely ladies. I was assigned headchef, the ladies would assist and learn more about plantbased cooking in the meantime. Location was this beautiful kitchen in a stunning house in the nearby forest.

A fun afternoon filled with plantbased baking!

Wonderful to be initiated into the secrets of plantbased cooking. Something you normally won’t allow yourself the time to explore. But now in a single afternoon you learn so much at once. She also gave me a bunch of tips for lovely spices, spices I had never heard of previously. When you want to treat yourself or give a special present to a dear friend I can strongly recommend you to give this. Because a private session in the comfort of your own home is the BEST!

Cheesecake New York style (nut-and soy free)

If you would have asked me two months ago what I miss most in my plant based life, my answer would have been: cheesecake! One of my favourite cakes ever since I tried it for the first time in Israel in 1985. I was hooked from the first bite! Sure, I’ve had plenty of vegan…

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Sprouting, one step closer to self sufficiency.

Sprouts are extremely healthy and are an easy way to supply your body with the right amount of nutrients. They are also quite easy to grow yourself and this book helps you how to. So I read the book, bought some basic sprouting equipment and seeds.

The perfect basic muffin recipe!

After 8 years of vegan baking, exploring the internet for recipes, experimenting, testing (on my kids mostly😆)and adjusting, I finally and wholeheartedly can say that this recipe is PERFECT. The right sweetness, the right texture, the right size, the right crispiness on top. Just absolutely delicious!

Why 2020 is a special year for me.

2020 promised to be a special year.  The year of the European soccer championships, the year of the return of Formula 1 to Dutch soil, the year of the Olympics and so much more. Only midway April we can conclude that indeed 2020 turned out to be a very special year, just not in the way…

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Roasted buckwheat, Kasha, with oven roasted mushrooms!

Buckwheat actually is a deceiving name! It suggests being a wheat, which of course it is not. Buckwheat is a grain, instead of a grass, which makes it gluten-free and thus very suitable for people who suffer from gluten-allergy. It is a popular health food due to its high mineral and antioxidant content. It may…

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