All posts tagged: vegetables

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)

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 …

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 …

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 …

The Greens of Budapest + Veganniversary

Baah. There are lots of things worth sharing and I am surely sharing them to some extent, just not via writing this blog. I haven’t been writing much, not even my diary! However, I have been writing reports on urban green spaces in Budapest, does that count? Everything is a trade-off. There’s limitations, like brain capacity, available energy, the amount of stimuli one can handle (is that equal to brain capacity?), time and stuff. My intention was not to write a shitty post, but I’d like to say hi to you and to keep in touch a bit, even though I don’t have a specific nice and polished message. I have not forgotten about this place here. Today is my 1 year vegan anniversary or veganniversary! You would think that a happy vegan would totally celebrate, but my cookies burnt so there’s no celebration today. I was planning to start planning a celebration with a nice dinner party and such, but then I figured I have been stressing my brain with too many stimuli and …

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, …

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 …

Gingered Brussels Sprouts

Okay, so I might not be the perfect person to give you very regular updates on anything. The thing is that I am actually quite perfectionistic and want to give you the good stuff. But what’s that? The really cool, new things everybody is talking about? So then, won’t it then already be old news for you? How would I know? Etcetera. For now I’d like to give you this ultra simple recipe. That’s just Brussels sprouts in a bowl. With some yellow things. Yes, it’s true. The yellow things are ginger chunks. To achieve this bowl of Brussels sprouts and ginger chunks, you do this: Prepare Brussels sprouts: Cut off the end of the stem, remove and/or clean the dirty outer leaves. If the sprouts are big, carve the stem side with a knife to enhance ‘heat penetration’. Peel ginger and cut into pieces. Heat some oil in a pan and fry the ginger pieces a bit. Add to the pan a small amount of water and the Brussels sprouts. Bring to a boil, …