All posts filed under: Food

Belated but beloved foods (and harvest!)

It’s amazing how sometimes I draft a blog post and then completely forget about it! Later I find it and get surprised by how nice it is. This juicy food-picture line-up here even dates back to last February! It includes dishes that were consumed with Christmas ’17, can you believe it?! Crazy stuff. This is now even my first food-related post of the year. Except for veggies growing on plants and freshly harvested, which I treat as nature-related posts. 🙂 Things are changing! (Have I completed my mission of spreading vegan food inspiration? Is that it?) As I’ve witnessed in my garden, this year’s delivery of pumpkins and bell peppers is coming in so I can happily post this now and tell myself I am a conscious blogger. Speaking of my garden: I’ll add a picture of our latest harvest! And as you can see from that one, my priorities also slightly shifted away from taking good-quality pictures with my actual camera. Also, my Photohop moved to a farm. So pictures can be blurry and …

Kitchen cosiness or cosinus

There appears to be this trend of infusing our homes with natural materials and items, so to counter the hardening, digitalising world. I can’t say much about trends, but this is an interesting development! Hopefully this is not just a temporary hype of consuming mass-produced nature-like products – and posting pictures thereof on social media and blogs. I hope that we Western people are getting back to nature, for real. Anyhow, here are some natural or nature-helping things that I am happy about having entered my home. Home-dried apples, from our new drying machine with which veggies and fruits can be dried so to preserve them. We haven’t tried much, but I suspect apples to remain my favourites. (BTW, it is possible to build drying machines outside, so to use sunlight. That is so dry.) Also in the picture: harvested pumpkin and patisson seeds, and ‘stew pears’. ‘Capers’ of Tropaeolum majus from our garden. This plant goes by many names (garden nasturtium, Indian cress and monks cress) and is incredibly edible (flowers, leafs, roots, seeds!). …

Beans and berries from the garden

In the pictures: beautiful beans from our garden; the use of an egg holder for tea eggs; large sunbathing pumpkins; blackberries from the garden; oatmeal with self-made blackberry jam and blueberries. ☀ The pumpkins are from the garden too – we’re so happy and proud! Some were probably harvested too early, hence the sunbathing. ☀ Jam is made using agar agar for the consistency and it worked fine. Oatmeal has banana, flax seeds, chia seeds  and raisins inside. ☀ Have a good day! PS Several new pictures are added to the Food Gallery too! Let me know if you still miss a particular something there.

Relating to the present and to others

Hi peepz, How are you doing? 🙂 I am going through some rather difficult circumstances these days. I do regard them as learning opportunities, nevertheless I’m still having the regular ups and downs. But that’s how it goes! Unless you truly decide to quit suffering and act on it. The whole practice is to accept what is and don’t cling to anything, to have a good relationship with what is in this moment. Then you’ll feel inner peace, whatever happens. I learnt from Eckhart Tolle this weekend, through this video. It was really good to listen to while preparing dinner. He is such a wonderful person and good teacher. I am exploring what I want and need in my life, what costs energy and what brings energy. I feel this deep need for connection, and for harmony. I am thinking of ways for myself and others to start feeling more connected, and of what my contribution will be. Do you have any thoughts on this? On how to feel more connected? My mantra on this …

Simply kohlrabi winter side

  This is an awesome winter salad of kohlrabi (koolrabi) and winter purslane (winterpostelein), topped with mustard vinaigrette and sunflower seeds. The distinct tastes of kohlrabi and mustard go very well together, and it’s even better with some fresh leaves in the mix. The seeds add some more variation in texture. I love how the salad looks so peaceful. And kohlrabi is such a cool veggie: it looks like it could be from out of space. Peace out. Image: Pixabay, face added

Green beard monster

This green ‘spaghetti’ monster arose from the salt marshes of Portugal and is called monk’s beard! It originates from Italy, where was cultivated by Cappuccino monks in Tuscany, hence the name. A possibly prettier name for this veggie is agretti. It grows in saline soil so it tastes salty, too. You can eat it raw, steam it, shortly boil it, fry it… I did the latter and liked the structure and salty taste! I had the classic combo of winter purslane (winterpostelein) potato mash topped with roasted sunflower seeds and fried monk’s beard. And there was mung bean soup. Oh I love food. Monk’s beard is in season right now, so catch it if you can! Psst, agretti is a good source of vitamin A, iron and calcium! 🙂 (source)

Bad dairy news for a better future

It’s not easy to deliver people the bad news, especially if they know it’s there and don’t want to hear it. People do this thing called strategic ignorance, in which they deliberately ignore all information they wish didn’t exist, so they can tell themselves that all is fine. There’s no problem there, as long as I can pretend there isn’t. This strategic ignorance is also being used by people to deny the problems that arise from using animals to get meat, dairy and eggs for human consumption. The problems range from animal welfare, to underpaid farmers who cannot support their families and to climatic changes leading to even more suffering of humans and other species. And honestly, animal products aren’t so good for your own health either. However, many people prefer to ignore all this, because they don’t want to feel the guilt that comes with knowing. While actually the fact that they do their best to ignore the problems is a result of them already knowing what they’re doing is not right and already …

Beetroot ‘n bean salad

I thought to make burgers, but then I realised that at the moment I totally lack a blender or so to mix it all together. I’d use a grater for the beetroot, but lupine beans are tough! So I decided on the simpler version of a burger: a salad! As you can see, there’s (boiled) beetroot, lupine beans and kale in the mix. The kale is massaged with a dressing of tahini and lime (classic combo!), and pepper, salt and oil (everything to taste, and to texture). I like the combination of the ‘earthy’ and more ‘fresh’ hints of flavours. The different textures go really well together as well! Beetroot, lupine and kale are all very different. The tahini/lime dressing also makes a great addition, as it makes the mix more interesting and varied, as well as more fresh-ish due to the lime. How do you eat your beetroot? I’d love to learn more great combos!

Purple kale, smoky tempeh and shoyu tofu

Today I have some pictures of and notes on kale, tempeh and tofu for you. I already knew I love kale, but then I found purple coloured kale! I roasted it, just like I described here. Actually, I misunderstood the oven and had to complement with using a frying pan, but then I got purple kale crisps! I’m not sure whether it tasted any different from usual green kale, but the colour made me a little happier anyway. I brought the kale crisps to a put luck dinner and everyone liked it. Win! To the same (Christmas) pot luck I brought tempeh, which I had marinated with sunflower oil, liquid hickory smoke, rosemary, garlic and salt. All this gave it a pretty intense flavour! Liquid hickory smoke (of Mex-Al) is a very interesting substance which can make all your food taste smoked! Its ingredients are water, vinegar, smoke flavouring liquid hickory smoke, colour caramel E150d, emulsifier E433. I haven’t found many applications yet, but it’s surely nice to experiment with. See the a picture of …

The key lime pie to all your parties

My birthday is usually the only constant yearly pie-baking occasion (or pi factor). Other, more rare occasions are Christmas, New Year and Pi Day if I remember in time. I do like pies and baking, but it doesn’t really have priority over other things. Also, when I start searching for a recipe, I find myself easily discouraged by the need for unordinary or seemingly expensive ingredients and nuts (which I cannot eat). So I sob and hide. But as with most things: you just have to do it! Or if that seems too hard: start doing it, with the first step! So take an easy recipe and get those ingredients. After the hard step of finding and buying you can use them forever, or as long as they last. But getting them next time will be easier, ’cause you’ll know and appreciate them. And then just follow the steps of the recipe! Did you need encouragement for pie-baking? I could use it. My main motivation is impressing non-vegans and showing how easy it is to …