All posts filed under: Food

Veggies from the oven, you just gotta love ’em

Through this post I want to express my love for fall/winter veggies from the oven. Preparing veggies in the oven is such a nice way to cook: it is super easy to do and the food gets really really tasty. I find it fun, comforting and satisfying. You just cut veggies of your choosing, cover them in oil with herbs and spices, put in a warm oven, wait about half an hour, then take it from the oven, and tadaaa: you have a delicious meal! Plus, it is super easy to make in large quantities (in so far the size of your oven permits). And it’s FUN! You can mix and match about anything you want; it’s amazing. It’s perfect in the fall and winter days in which they’re so many root vegetables around, and in which we can get about desperate to absorb more heat. (Though, maybe put no leafy vegetables in there, they will shrink… Except for not-too-leafy kale which you have to put there once every kale season.) And I don’t know …

Wood-fired Vegan Pizza Party

Two weeks ago was the Re-Greening Weekend, co-organised by me, in which we showed  green-minded students a great deal of the sustainable initiatives and organisations located in Wageningen, to stimulate discussions and other activity and to help interested people to connect and become part of the green movement. The program was pretty awesome, the people were nice and interested and over all we think it was a great success! The Creative Community Garden was so kind to host our group for a pizza lunch! The Creative Garden is more or less what you would expect from the name: a place to experiment with gardening: ‘(…) we’re busy making a shared experimental garden to explore different practical ideas, grow stuff and learn from each other.’ You can find more info is on the website. The place is beautiful and the people are really nice as well, so definitely be sure to check it out if you live here. Onto the pizzas! We brought many different toppings so there was enough to choose from. The dough was …

Heaps of Hummus

Spread the hummus! Many of my friends and me use it a lot. We bring it to pot luck meals and picknicks; use it as toppings or dips for about anything and as ingredient for warm meals like quiches and wraps. Chickpeas, the main ingredient of hummus, are such good peas. The next best ingredient of hummus is tahin or sesame paste, which is in itself pretty awesome as well. And then there’s garlic, salt, pepper, lemon, olive oil and possibly more… If you particularly care about proteins: they’re in there as well, loads of them. These pictures show how hummus is supposed to look. You see the drips of olive oil near the edge of the spread out hummus, the bulbs of tahin closer to the centre, topped with what’s probably paprika powder and some parsley flakes or so. My boyfriend and me had lunch at De Hummus House in Amsterdam, where it has two locations. This one is at Korte Leidsedwaarsstraat 62 close to Museumplein (museum square). They serve hummus plates like this …

Happy happy Thai food

In the Forest Monastery in the North of Thailand the abbot or chief monk would motivate the people by giving pre-meal speeches packed with the phrases ‘happy happy Thai food’ and ‘big party’. He did seem to be an exceptionally happy guy, so something must be good there. Is it Thai Buddhism or the Thai food? Thai food is great. I’m not a fan of the animals and the increasing dairy use, but leave that out and you got yourself some great variety of rice in all forms, soy in all forms, many vegetables and mushrooms, tropical fruits, peanuts, chilli and other spices, lots of coconut milk and desserts made out of beans. They also like all forms of frying, and sugar. Food can be bought on the streets everywhere – in Bangkok there’s even a market on a railway. And food comes in many layers of plastic, which is a bit sad. And they have ice coffee, but often with cows milk in it, even though many Asian bellies cannot handle it so well. …

Canola Corn Bread

This fluffy yellow ‘canola corn bread’ may as well be called a cake, but then there would have been too many Cs. To make it, I used a corn bread recipe from one of the many cookbooks named ‘cooking vegan’ (Veganistisch koken by Parragon Books LTD). The main ingredient is corn flour, the others are white wheat flour, canola oil, lots of soy milk, apple cider vinegar, maple syrup, baking powder and some salt. The recipe is pretty similar to this one of The Post Punk Kitchen. The canola oil contributes its distinct taste and I’m still undecided to whether I like it. (I don’t know whether corn bread always has canola oil, but in The Netherlands the oil isn’t commonly used.) So it tasted a bit sweet-ish from the corn and maple syrup and canola-ish from the canola. The structure was really soft and fluffy! Maybe I put too much baking powder, but I felt like finishing the package… So it was a perfect cake, except it wasn’t so sweet like most cakes. It …

Mung Bean Soup with Roasted Kale

I was inspired to make a mung bean soup by this recipe for Healing Mung Bean Soup of Plants and Balance. How could I not? The recipe title really makes you feel as if you’re doing something right. The mung beans had been present for some time; earlier I had only used part of the pack for sprouting. But now I learnt you can soup them too! So I didn’t follow Trish’ recipe out of fear of not meeting my housemates’ strict vegetable intake preferences. I’m partly joking, but I’m mostly serious here. However, in the end the mung beans grew so much that the balance might have been a bit off after all! Difficult things. Dried mung beans don’t need to be soaked before usage. I used the onion, garlic, courgette as suggested and added carrot as well as an awesome topping of kale crisps! Have you tried roasting kale? Kale gets such a funny crispy structure, you have to try! The procedure is to dry the kale if you find a way to …

Happy Cinnamon Roll!

So I will not wish you a happy Easter, but a happy cinnamon roll! For today, with the Easter brunch tradition in mind, I made these smiley bunch. I didn’t even do it on purpose, they just really wanted to smile. Maybe because I was struggling so hard with the time-management thing again. You need to let them sit for two times an hour, and then you also need to do other things… – You can see the happy faces, right? 🙂 If for the Easter occasion you prefer baking something egg-ish but not really, you can go for these no-egg cakes! They’re pretty cool too. I used the cinnamon roll recipe from Vegan Challenge, in Dutch.

More than basic Vegan Quiche

Last Christmas I made my very first vegan quiche! Well, if you define quiche as a baked tart with savoury filling and ‘something’ to bind it all together. That special ‘something’ is often a mixture of eggs and cream, but in this case, it is everyone’s favourite: tofu! My sister found a recipe of such a quiche here on the Dutch blog IKBENIRISNIET. So we tried and it turned out pretty nicely! I made it again at home to impress my housemates and you. That looks nice, right?! Especially the cute smaller one in the top picture. The larger one looks a bit weird. I forgot to buy pastry and ended up mosaicking with the three different types I found in the freezer. The toothpicks indicate where the spelt and the veganism begin/start. So, how to use the tofu in a quiche? Puree the tofu, before or after adding things like nice herbs and spices, and perhaps vinegar or some other liquid. Mix with nice vegetables etc. and put into an oven dish with a …

Having a Break in Belgium

Hello! Right before and on Christmas my boyfriend and me made a little trip to the lovely Belgian cities of Bruges and Ghent. The cities were decorated very romantically with Christmas lights and there was a Christmas fair in both places. You can imagine. If you cannot: here is a glimpse of Bruges in the evening: Before we took off, we browsed through Happy Cow to see which restaurants would serve vegan dishes. Unfortunately, because of the Christmas holidays, many restaurants were closed. However, we didn’t have to be hungry! In Bruges we went to Passion For Food. The owner and cook was super friendly. We took a soup as a starter. If I remember correctly, it was a carrot soup, spiced up really nicely. We had the vegetable tajine, which was the only or one of the few vegan main dishes: We were surprised to see how many different vegetables he had put in! Again, if I remember correctly: aubergine, potato, parsnip, stewed pear, potato, carrots, tomato, with wheat and lentils on the bottom. …

Birthday Blueberries and Spiraling Veggies

Hooray! This year I celebrated my birthday with a Maple-Kissed Blueberry Pie from a recipe in the lovely Vegan Pie In The Sky cookbook by Isa Chandra Moskowitz and Terry Hope Romero. Yes, the same authors who created Vegan Cupcakes Take Over The World and Vegan Cookies Invade Your Cookie Jar – the first is happily sitting on my shelve and the latter is highly prioritized on my wish lists. Oh, priorities! Let’s review this pie: it was f***ing glorious. The filling was SO good, with blueberries and maple syrup and all. The crust was a BIT less good, which wasn’t the crust’s fault: it was more due to the combination of our new electric oven and my housemates and me. Apparently, as was found around 20:30 in the evening after having been baking and cooking all night and day, the thing has a very special roast option, which was on. So then all my bakings and cookings were good on the top and a lot more raw on the bottom. Too bad. Nevertheless, the …