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Mushroom risotto Ⓥ


I love risotto, but only the ones I make myself (or those made by my Italian friend, chef & fellow yogini Lucia). Tonight I was inspired by this recipe, which I tweaked a bit.

I added some cherry tomatoes & 2 garlic cloves (with their skin), pepper & salt in the oven, as well as 2 of the big mushrooms, sliced, tossed with pepper, salt & olive oil. I put the vegetables in 2 different oven dishes for about 20-25 minutes at 190 degrees.


  • 1,5 cups of arborio rice, rinsed
  • 5 cups of vegan stock
  • 1 cup white wine
  • 5 to 6 big mushrooms (about 500g)
  • 1 red onion
  • 2 garlic cloves
  • Unsweetened soy cream
  • Olive oil
  • Salt
  • Freshly ground black pepper
  • Nutritional yeast (optional)
  • 2 tbsp vegan margarine (optional)


  1. Prepare the 5 cups vegetable stock/ broth and set aside.
  2. Rinse the rice and set aside.
  3. Add the olive oil to a pot, add the onion and sauté on medium high for a couple of minutes.
  4. Then add in the sliced mushrooms, stir fry for a couple of minutes until the mushrooms are golden.
  5. Add the garlic and stir fry for a few minutes.
  6. Add the rice and sauté for a minute or so.
  7. Add the white wine and allow to be absorbed.
  8. Add 3 cups of vegetable stock/broth, stir well and simmer until the broth is mostly absorbed.
  9. Then add 1 cup vegetable stock/broth, stir well again and cover and simmer until the broth is mostly absorbed.
  10. Then add the last 1 cup of vegetable stock/broth, stir well again and simmer for a final few minutes.
  11. Once all the stock/broth has been mostly absorbed by the rice, add a few tablespoons of soy cream and mix well.
  12. Turn off the heat and stir in the 2 Tbsp of vegan butter.
  13. Add sea salt and black pepper to taste.
  14. Serve with some nutritional yeast.
  15. Serve with the roasted cherry tomatoes and mushrooms.
  16. Enjoy.



Om shanti -ॐ शान्ति

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Kale stoemp, mushrooms & mince Ⓥ


Kale stoemp is a typical Dutch winter dish. In The Netherlands people eat it with a sausage and gravy (non-vegan style). I made a vegan version and on day 1 I ate this simply stoemp made of mashed potatoes, kale and soy cream with a vegan sausage, mustard and small pickled onions.

On day 2 I made with the leftover stoemp an oven dish pimped with mushrooms and mince ‘meat’. It was delicious.




  • 1 KG of potatoes
  • 450 (or more) kale (I used organic, frozen)
  • Unsweetened soy cream to taste (or use oat or rice, but they often are too sweet for me)
  • Olive oil
  • Salt
  • Freshly ground black pepper

Topping/ filling

  • 250g mushrooms
  • 400g mince (I used the Naturli brand)
  • 2 garlic cloves
  • Soy sauce
  • 1 tsp of Cayenne pepper
  • Freshly ground black pepper
  • Olive oil


  1. Make the stoemp: peel the potatoes, cut in quarters and boil for about 15 minutes in some lightly salted water.
  2. Prepare the kale according to the package instructions (about 12 minutes in this case).
  3. Once the potatoes & kale are properly cooked, save some of the water from the kale, throw out the water of the potatoes and mix well to obtain a nice consistency. Mix everything well with a fork or mixer for very smooth consistency. Add pepper & salt to taste. Add some soy cream & olive oil for creaminess. Set aside.
  4. Clean (with paper towel, not water) the mushrooms and slice them.
  5. Finely cut the garlic cloves.
  6. Preheat the oven to about 180°.
  7. Fry up the mushrooms until nicely golden brown, add the garlic for a few minutes, set aside.
  8. Fry the mince in a skillet, add some soy sauce, Cayenne and black pepper.
  9. Add some olive oil in the oven dish, spread half of the stoemp in an equal layer, add some mushrooms, then the mince, finish with the rest of the stoemp and some mushrooms on top.
  10. Put the dish for about 15-20 minutes in the oven.
  11. Enjoy.

Om shanti -ॐ शान्ति

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Leek and bacon quiche with olive oil crust Ⓥ


Quiches are great food to make ahead when organizing a dinner party, you can freeze them or prepare the day before and warm them up before your guest arrive. Serve with a simple rocket salad and a olive oil/ mustard/ lemon juice dressing. Yesterday I made a simple leek & bacon quiche, using a tofu mixture for the filling.



  • 200g wholegrain flour & 50g quinoa flour (or 250g wholegrain flour)
  • 3 tbsp ground flaxseed
  • 1 tbsp dried rosemary
  • 1/2 tsp baking powder
  • 1/2 tsp of salt
  • freshly ground black pepper
  • 125 ml water
  • 125 ml extra-virgin olive oil

Vegetable filling

  • 4 leeks, chopped
  • cup of vegan bacon (i.e. De Vegetarische Slager)
  • 2 garlic cloves
  • 1 tsp turmeric powder
  • freshly ground black pepper
  • pinch of salt
  • olive oil

Tofu filling

  • 1 package of firm tofu
  • soy milk (quantity = dependent on desired consistency)
  • 1 tbsp of chickpea flour
  • 1/4 cup heaped tbsp nutritional yeast
  • 1 tsp curcuma
  • 1 tsp cayenne pepper
  • freshly ground black pepper
  • pinch of salt
  • olive oil


  1. Prepare the crust: sieve the dry ingredients in one bowl, mix the wet ingredients in a separate smaller bowl. Add the wet ingredients to the dry ingredients, use a fork to mix. Knead lightly, then roll into a circular shape, big enough to reach across the bottom and the sides of a 26cm pie dish. Add non-stick paper to your pie dish, put the dough in the dish & refrigerate while making the filling.
  2. Preheat the oven to 200°C (I use gas oven 6).
  3. Slice the leek in half lengthwise. Place both halves cut side down, then use a circular motion to cut the leek into thin half moons. Rinse out any dirt from between the leaves.
  4. Stir fry the leek for a couple of minutes in some olive oil. Add the chopped garlic and stir fry for 2 more minutes.
  5. Add the vegan bacon and fry until crispy
  6. Add 1 tsp of curcuma, a pinch of salt and fresh pepper. Set aside.
  7. Put the crust in the oven, blind bake it for about 15 minutes.
  8. Make the filling mixture in a food processor or blender: blend the tofu with the rest of the spices, nutritional yeast and enough soy milk to make it into a creamy mixture, add some chickpea flour to thicken the mixture.
  9. Add the tofu mixture to the vegetables.
  10. Take your crust out of the oven, lower the heat to 180°C (gas oven 5). Add the vegetable/ tofu mixture and put in the oven for about 30-35 minutes.
  11. Take your quiche out of the oven, and leave it to cool off for about 10 minutes before serving it with the salad.