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Sivananda yoga classes in Brussels


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Vegan recipe: no crust quiche

I love quiches and especially this simple version that’s also gluten-free.

Ingredients (2P)

  • 1 package of silken tofu (400g)
  • A handful of cashew nuts
  • 1 tsp asafoetida
  • 1 tsp curcuma
  • 2 tbsp nutritional yeast
  • Sea (or Himalaya) salt & black pepper
  • 250g mushrooms
  • 1 leek
  • 200g fresh spinach
  • Dry parsley

IMG_20141016_124037Preparation

  1. Mix the cashew nuts, asafoetida, nutritional yeast, curcuma and 2 tbsp of the silken tofu in a blender till it becomes soft (sauce like) consistency; add the rest of the silken tofu and blend it all together.
  2. Add salt and black pepper to your taste.
  3. Set the tofu mixture aside.
  4. Preheat the oven to 180°C.
  5. Clean and slice the mushrooms.
  6. Wash and slice the leek and spinach.
  7. Stir fry the leek for a couple of minutes before adding the mushrooms and finally the spinach and season with salt, pepper and some dried parsley.
  8. Put the vegetables in a baking dish, pour the tofu mixture over it and put in the oven for about 30′.

Serve with a green salad, or an avocado/ tomato and basil salad (see picture).

Tip: you can substitute the used veggies with any vegetable that you like, just adjust the cooking time to be sure they’re tender when they go in the oven.

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Vegan tartiflette

According to Wikipedia, tartiflette is a typical dish from the Savoie and Haute Savoie region of France. It is made with potatoes, reblochon cheese, lardons and onions. I wanted to try this dish that my Belgian friends love so much so made a vegan version. Obviously, I can’t compare with the ‘original’, but I do know it was GOOD ! Real comfort food for the upcoming winter season. It’s not a sattvic recipe, as there are onions and garlic in it, which you can leave out, please share your variations of this recipe!

bacon vegIngredients (4p):

  • 1- 1,5 kg medium sized potatoes
  • 2 leeks, thinly sliced
  • 1 shallot, thinly sliced
  • Some garlic cloves, crushed (to your taste)
  • 2 packages of vegan bacon (any brand you can get your hands on, I used ‘de vegetarische slager’ available in The Netherlands and Belgium)
  • 2 cartons (200 ml) of soy cream (I used Provamel), or more if you use more potatoes
  • Vegan mozzarella or other vegan cheese (optional)
  • Olive or coconut oil
  • Salt (Himalaya or sea)
  • Black pepper

Preparation

  1. IMG-20141008-WA0002Peel the potatoes and boil them in slightly salted water in about 20′ or until tender (put a fork in them to find out).
  2. Cut as much as possible from the leeks in slices, wash and set aside.
  3. Peel the shallot and garlic.
  4. Heat up some oil in a non sticky skillet, stir fry the sjalot and leek and add the garlic and ‘bacon’ after 4 minutes or when the sjalot is sligthly golden.
  5. Stir fry for another few minutes.
  6. Once the potatoes are done, pour out the water, rinse with some cold water and slice the potatoes in equal slices of about 0,5 cm lengthwise.
  7. Preheat the oven to 180°C
  8. Grease a baking dish with some of the oil.
  9. Add a layer of potatoes, follow with a layer of the leek, shallot, garlic and ‘bacon mixture and continue until the baking dish is full, ending with a layer of potatoes.
  10. Fill the baking dish with the soy cream until the potatoes are completely covered with the cream.
  11. Add a layer of the vegan cheese on top of your dish.
  12. Put the baking dish in the oven and back for about 30 minutes or until the cheese has melted.

You can add nutritional yeast and/ or mushrooms as well in the veg and ‘bacon’ mixture.

Serve with stir-fried green beans (see photo) or some other vegetables of your liking or a salad.


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Enjoy your fruits & vegetables in a whole new way! Join the workshop on 25 October in Brussels!

JAZZ MAX

Want to learn about the art of juicing, making smoothies, preparing fresh organic pestos, purees, nut butters and more? Katariina Bastos (friend, yogini and juice aficionado) and myself organise a workshop about these topics. We will be using the JazzMax slow juicer and a blender.

During the workshop you’ll discover the ins & outs of juicing and blending, which vegetable and fruit combinations work best, when to juice, how to prepare, how to clean, how to store. As well as how to make nut butters, spreads, pesto and even sorbet ice cream.

Screen Shot 2014-08-20 at 10.05.58The workshop takes places in Uccle (Brussels), on Saturday 25 October from 3-6 PM. The price for the 3 hour workshop, including all organic ingredients (and the opportunity to buy the Jazz Max juicer with a discount) is 45€ per person.

Please register by sending me an e-mail.
Event on Facebook.

Your registration will be final once you’ve made the payment. The workshop will take place if there are at least 8 registrations, if there are less people, then it will be cancelled, you will be refunded entirely. If after confirmation of the workshop YOU need to cancel, then you can send another person in your name, but there won’t be a refund.