All posts tagged: recipe

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.

Coco Cacoa Cubes

These are the best chocolates I have ever made. Now that doesn’t have to mean much, but there’s more: I brought them to a pot-luck dinner and about everybody asked for the recipe. Ha! Even the other vegan present was amazed. However, he’s a special case: he hardly eats any processed foods (go him!) and he didn’t realize such a thing as vegan chocolate existed. I find it hard to believe the last part is true, but yes I remember him saying that! At least now you know, my friend. I hope it makes you happier. So what are these delicious Coco Cacoa Cubes?! I hope you like the name I came up with; it’s as simple as the recipe. Here follows their book. Materials 500 g dark chocolate 75 g coconut oil 400 g condensed coconut milk 1/2 tsp vanilla extract/aroma shredded coconut Method Prepare a baking tin by oiling up the sides (of 20 by 20 cm). Put the chocolate in pieces in a pan together with the coconut oil and condensed milk. …

Mango summer dinner party

We had quite the festive dinner after I found we had too many mangos. Did I say too many? They were perfect! It looked like this: The fruit salad or guacamole was based on Glowing strawberry-mango guacamole recipe from The Oh She Glows Cookbook of Angela Liddon, starring: avocado, red onion, mango, strawberries, lime juice, sea salt and ‘corn chips for serving’. It was pretty nice to have a guacamole with the sweet fruits mango and strawberry. I’d happily make it again! I left out the cilantro leaves of the recipe. The spring rolls were inspired on the recipe for Fresh Mango Summer Rolls from Vegan With a Vengeance of Isa Chandra Moskowitz and were made out of rice paper, with as topping/filling mango, green lentil sprouts, cucumber, peanut, carrot and tempeh. And with a dot of chilli sauce from a bottle. Nice! I especially liked the peanut in there, in combination with the rest of course, with the more fresh and sweet things. We also had filled bell peppers as a dish, from the …

No Egg Cakes

Egg cakes or ‘eierkoeken’ are typical Dutch treats. They look and taste more or less like these pretty babies here. But these ones don’t contain egg! How does that work? Well, they contain black salt or kala namak, which gives it the egg-like taste! How cool? It appears to have a high sulphur content, which causes the smell and taste. It smells quite horrible, more like rotten eggs, but if you use just a tiny bit, it can be pretty nice! This was the first time I used the stuff and I think it worked well. Black salt looks nice too: it has a pink colour. It can be used in other ‘fake egg’ dishes as well, like in ‘scrambled eggs’. The recipe for the vegan egg cakes I found here on Vegetus. I have translated the Dutch into English for you. I’m sure she doesn’t mind! Here goes: No Egg Cakes Preparation time: 10 min Baking time: 20 min Makes: 4-5 cakes The secret of the vegan egg cakes is in the two spoons …

Cauliflower craze

[summary] Today I’m sharing two amazing foods starring cauliflower, namely: cauliflower wings and cauliflower pizza crust. Cauliflower wings are cauliflower heads covered in a mixture of chickpea flower, water/plant milk and additions like herbs, nutritional yeast, dipped in breadcrumbs and left in the oven for 20 minutes. Optionally, they can be dipped in hot sauce and put back into the oven again, but they taste great either way. The pizza crust is made out of grated cauliflower, soaked flax seeds and flour – and additions like herbs and nutritional yeast. Mine turned out moist a couple of times and not so crispy as you would expect from a pizza, but it tastes great! If you find how to get to the optimal cauliflower pizza, let me know! If not, I’ll just try again next time.

Food Diary ~ number three

Hi there! Here’s some food pictures again, in which you can see how nicely the sun is shining. 🙂 I had a slice of housemate-made bread with avocado, as you can see. It was the first time I was able to slice an avocado like this, hehe. I love this picture for its colours, the weather!, and of course the bunny and the cat. The cat’s name is Minoes. If you’re not convinced of Minoes’ cuteness, here’s a close-up. And then I made soup from the garden: nettle soup! My very first attempt. I also just used an altered version of the very first recipe I found here (in Dutch). It’s basically onion, nettles, broth and roasted oats. I liked it! Especially as a midnight snack after a full day of festivals and parties on Ascension. Followed by a coconut cupcake after a recipe out of Vegan Cupcakes Take Over the World from Terry Hope Romero & Isa Moskowitz. It was a lovely day. On the festival I volunteered for Greenpeace, walking around in a tree costume, …

March’s food diary

Respect for everyone who manages to write regularly – or do anything regularly, for that matter. My head tends to be pretty chaotic, so I don’t manage. Moreover, I do have more important things to share than ‘this is what I ate!’, but these’re also harder to put into words, etcetera. So here is some more food! I will try again to remember to make more (exciting) pictures. Here goes. What an awesome find! Vegan8 is a food website on which Brandi posts recipes that are vegan, gluten-free, oil-free and made out of 8 ingredients or less. It’s all perfectly possible! You get to eat dishes like this: cacao black bean chili. I won’t say no to that! I have been looking forward to making and having chili so it was great to have this one popping up. This recipe is so cool, for it is really simple and healthy and the secret ingredient cacao really deepens the taste. I was also really happy when the day after I could eat the leftovers with my …

The Spiral Vegetable Pie

Look at this magnificent creature. You may refer to it as Spiral Vegetable Tart and Veggie Roulade. I prefer Super Awesome Psychedelic Spiral Rose Vegetable Pie. That is a perfectly accurate description. I created it and since then I’ve spent my time openly bragging about it. It got me 50+ likes – which only encourages this behaviour. It’s really easy to make and I would like to see everybody doing so and posting pictures of the result on their social media. As long as you’re making my version and not the original one of Food Republic, for I have used pumpkin hummus as a base for the veggies in stead of some dairy shizzle. However, you should definitely go to that Food Republic web page and check out the video to see how you do the spiral thing. Or, if you can’t wait, here’s a short cut: they start in the middle. Other than that: the vegetables are just carrots, zucchini and eggplant, sliced really thinly. As you can see I didn’t put too much …