Sivananda yoga classes in Brussels & Amsterdam


Leave a comment

Winter casserole Ⓥ

If you are in need of some comfort food this season, then this recipe is ideal! Please share your variations of the recipe dish.

ail des ours

Wild garlic – Ail des ours – Daslook

Ingredients (4p):

  • 1-1,5kg medium sized potatoes
  • Big bunch of collard greens (‘bettes’ in French or ‘warmoes’ in Dutch)
  • 2 leeks
  • 6 medium/ large sized mushrooms
  • 400g vegan bacon (I used ‘De Vegetarische Slager’ available in The Netherlands and Belgium)
  • 1 (or more) garlic cloves
  • 200 ml of soy cream or more if you use more potatoes
  • 1 tsp of wild garlic
  • 2 tbsp of nutritional yeast
  • Olive or coconut oil
  • 1 tsp asafetida powder
  • 0,5 tsp chili flakes
  • Salt (Himalayan or sea) & black pepper

 

Preparation

  1. 20171218_203426

    on the plate

    Peel the potatoes and boil them in slightly salted water in about 20′ or until tender (put a fork in them to check).

  2. Preheat the oven to 180°C.
  3. Slice the leeks & collard greens wash and set aside.
  4. Clean the mushrooms with tissue paper (no water!), slice and set aside.
  5. Prepare the garlic (sliced or use a garlic press).
  6. Heat up some oil in a non sticky wok; stir fry the leek for a a few minutes until slightly brown; add the mushrooms, stir fry for another few minutes; add the collard greens, stir fry for a few minutes; add the  vegan bacon and mix in all the dry spices (not the nutritional yeast!), stir fry for another few minutes; lower the heat.
  7. Once the potatoes are done, pour out the water, rinse with a bit of cold water and slice the potatoes in equal quarters.
  8. Add the potatoes to the vegetables/ bacon mixture; add the garlic; add the wild garlic; add the soy cream and the nutritional yeast. Mix well. Then turn of the heat.
  9. Grease a medium sized oven dish with some oil.
  10. Fill the oven dish with the content of your wok, make sure the soy cream covers the mixture of vegetables, bacon & potatoes.
  11. Put the baking dish in the oven and back for about 30 minutes.

Serve like that or with a green salad.

20171218_203413

 

Om shanti -ॐ शान्ति

Advertisements


Leave a comment

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.