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Pizza

Pizza

Ingredients: (for 2 large pizza’s) The dough: 20g fresh yeast (or 1 package dry yeast) 250 ml warm water 1 tbsp brown sugar 250g all purpose flour 200g whole wheat spelt flour 1 tbsp of salt 2 tbsp olive oil The sauce: 1 can of 

Zuchinni and mushroom moussaka

Zuchinni and mushroom moussaka

Ingredients: (for 4 persons) 4 large potatoes sliced thinly 1 large zuchinni sliced thinly 200 g mushrooms sliced thinly (champignons in this recipe) 100 g grated vegan cheese (GreenVie Gouda) Bechamel sauce: 6 dl water 2 dl oat milk (or any other plant milk) 2 

Simple Vegan Sugar Cookies

Simple Vegan Sugar Cookies

This recipe is sufficient for about 2 baking trays (60 – 80 cookies depending on the thickness and size)

Ingredients:

  • 270g all purpose flour
  • 6g baking powder
  • 60g powder sugar
  • pinch of vanilla (or 1 vanilla sugar)
  • 125g vegan butter (room temperature)
  • 4 tbsp oat milk

Method:

  1. Take your vegan butter from refrigerator and let it warm up at room temperature for about 1hour.
  2. Sift all purpose flour and baking powder in a large bowl, then add all other ingredients and knead with your hands.
  3. Divide dough in two pieces because sections of dough are easier to roll out.
  4. Roll out cookie dough to 0,6 cm (1/4 inch) thick and cut into shapes.
  5. Chill cookie dough for about 10 minutes. Without chilling, these cookie cutter sugar cookies won’t hold their shape.
  6. Bake for 10-13 minutes in oven preheated to 175 degrees Celsius / 347 degrees Fahrenheit.
  7. After 10 – 13 minutes take them out of the oven and leave them to cool in a cold space and then decorate!  

Decorating suggestions:

  1. cover them in powder sugar,
  2. cover them with chocolate and sprinkles,
  3. bake half of cookies with a hole in the middle and put apricot jam in between cookies (linzer cookies) ,
  4. cover them with icing (this one is too sweet for me, but they look beautiful in colour)
Vegan Spring Rolls

Vegan Spring Rolls

Ingredients: (for about 24 small spring rolls) 20 – 25 rice paper wrappers water 1 small leek (60g) 2 medium carrots (80g) 1/4 cabbage (500g) 2 cloves garlic (finely chopped) 180g mungo beans (1 jar) 50g soy granulat (before cooking soak in water) black pepper, 4-6 

Vegan Vegetable Lasagna

Vegan Vegetable Lasagna

Recipe for 3 persons Ingredients: (for 20x30cm glass baking tray) 12 lasagna leaves 1 large leek (chopped) 2 cloves minced garlic 250g fresh mushrooms (champignon) 1-2 grated carrots 1 broccoli 1 pepper (I like green pepper, sometimes I use red) 1 can of red beans 

Vegan Crepes

Vegan Crepes

Ingredients: (for about 8-10 crepes)

  • 230g all purpose white flour
  • 100g rice flour
  • 600 ml cold water
  • 2 – 3 tablespoons vegetable oil
  • 2 pinches of salt

Method:

  1. Mix all the ingredients with hand mixer and set aside for about 30 minutes.
  2. Heat a lightly oiled frying pan over medium high heat. Pour the batter onto the pan (I use a soup ladel) and tilt the pan with a circular motion so that the batter coats the surface evenly.
  3. When you see the edges curling (about 2-3 minutes) turn the crepe around and cook for about 1 minute more.
  4. Repeat until you ran out of batter or keep the batter in the fridge (It’s good for about 2-3 days if you cover it, just mix it again before using).
  5. Cover your crepes with your favourite jam or hazelnut spread and enjoy 😉 I am a huge fan of hazelnut spread and raspberry jam 🙂
Falafel yogurt sauce

Falafel yogurt sauce

Ingredients: 500ml soy yogurt 4-6 tbsp vegan mayonaisse 1-2 tbsp ketchup 1/4 small onion 1-2 large cloves garlic 1 tsp salt a pinch or two black pepper 1/2 tsp turmeric 1/2 tsp smoked paprika 1/2 tsp dill a pinch of cayenne pepper Method: Put all 

Falafel

Falafel

Ingredients: (for cca 15 patties) 250g dry chickpeas (soak overnight) 1 small onion (chopped) 3 large cloves garlic (minced) a handful of parsley 4-6 tbsp chickpea flour 1,5 tsp salt a pinch or two black pepper 1 tsp turmeric 1 tsp cumin powder a pinch 

Mushroom soup

Mushroom soup

Ingredients: (for 3-4 persons)

  • 400g mushrooms (I used fresh, you can also use frozen)
  • 1 medium onion
  • 3 cloves garlic
  • 2 large carrots
  • 2 celery sticks
  • 4-6 medium potatoes (dice 4 potatoes and slice 2 thinly)
  • 2 bay leaves
  • vegetable oil, salt, pepper, dill, cayenne pepper, a pinch of smoked paprika
  • a handful of parsley

Method:

  1. Cut and slice all the vegetables and prepare all the ingredients.
  2. Saute chopped onions in vegetable oil (you can use olive oil) and add chopped garlic cloves (make sure you don’t burn the garlic because it will give a bitter taste…)
  3. Add thinly sliced mushrooms and mix.
  4. Add carrots and potatoes in small pieces and put them in the stockpot over the onions, garlic and mushrooms..
  5. Add 1,5l of water and 2 bay leaves and let it boil.
  6. Add spices to your taste (we like it spicy so I use cayenne pepper) and simmer for 20-30 minutes on medium heat.
  7. If you like your soup thicker just use hand mixer and pulse a few times. (IF YOU DO THAT DO NOT FORGET TO TAKE BAY LEAVES OUT OF THE POT FIRST! :))
If you slice potatoes with potato peeler, the soup will be thicker 😉
Quick pulses for thickening..

Lentil minestrone with buckwheat

Lentil minestrone with buckwheat

Ingredients: (for 4 persons) 250g brown lentils (soak overnight) 100g buckwheat 1 medium onion 3 cloves garlic 1 large leek 1/2 medium cauliflower (or broccoli) 3 medium carrots 1 cup frozen peas 2 bay leaves vegetable oil, salt, pepper, turmeric, a pinch of smoked paprika,