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Hachis parmentier Ⓥ

20161127_201230Hachis Parmentier* is a typical French cuisine dish, that I’ve never tasted in it’s original form (with meat). I discovered it while working on a project for the vegan/ vegetarian organisation EVA vzw in Belgium. It’s a perfect recipe for winter evenings, very comforting food actually. By the way, it’s great for kids! And as often with oven meals, it’s even better when you reheat it (in the oven) the day after.

Ingredients (4P)

  • 800 g potatoes
  • 300 g lentils (brown or yellow (blond))
  • Vegetable stock
  • 2 cloves garlic
  • 2 small (red) onions
  • 250 g mushrooms
  • Optional: 2 x leek
  • 250 ml soy cream
  • 2 tbsp tomato paste
  • 1 tsp savory (in French: sarriette; in Dutch: bonenkruid)
  • 1 tsp thyme
  • Tamari or soy sauce
  • Olive oil
  • Nutmeg
  • A pinch of chili flakes
  • Salt & pepper
  • A small piece of black chocolate
  • Optional: 1 handful ground walnuts, or other nuts

20161128_130551Preparation

  1. Preheat the oven to 180°C (gas oven: 5).
  2. Peel and wash the potatoes and cut in quarters. Boil for about 15 minutes with a pinch of salt (until tender), drain and set aside.
  3. Rinse the lentils thoroughly and boil in a pot with at least double the amount of vegetable stock and the savory for about 15-20 minutes, or until tender. Then rinse directly with cold water and set aside.
  4. Cut and wash the onions, garlic and leek.
  5. Trim and clean (with paper towels) the mushrooms.
  6. Mash the potatoes with a potato masher and mix with olive oil and soy cream until you have a nice cream texture, add a few pinches of ground nutmeg. Set aside.
  7. Heat some olive or coconut oil in a skillet; fry the onions until golden; add the mushrooms, stir fry for a few minutes; add garlic and lentils, stir fry for a few minutes; add tomato paste, chocolate, thyme, tamari/ soy sauce & chill flakes and crushed nuts (optional). Mix everything, turn of the heat and set aside.
  8. Optional: stir fry the leek for a few minutes, add the remainder of the soy cream, season lightly with some salt & pepper. Turn of the heat and set aside.
  9. Take a large oven dish; add a thin layer of mashed potatoes; all the lentils; the leek & cream mixture (optional); end with a thick layer of mashed potatoes; spread evenly.
  10. Optional: add some vegan cheese on top if you like (this version had some mozzarisella).
  11. Put the oven dish for about 20 minutes in the oven.
  12. Serve with some seasonable vegetables or salad, in my photo version I stir fried some endives until lightly roasted and then added a tbsp of sugar and a dash of balsamic vinegar.

*Inspired by @evavzw & @picnikcatering

 

Om shanti -ॐ शान्ति


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Miso soup reinvented Ⓥ

screen-shot-2016-10-19-at-18-14-22Miso soup is very dear dish to my heart. Hereby the recipe of the version I made the other day.

I understand this is not a typical preparation of a traditional miso soup, but it’s my version and I like it. I sometimes add zucchini, but it gets soft very fast. You can add carrots or any other hard vegetable that you like. You can substitute the TVP with tofu as well (I like to season it and stir fry, not just boil). Enjoy !

Ingredients (2P)

  • Brown rice noodles (or other vegan noodles of your choice) for 2
  • 1 cup of TVP (dry)
  • A few Kombu leaves
  • Filtered water to fill one medium sized cooking pot
  • 1 leek
  • 1 broccoli head
  • 1 tomato
  • 1 cm of fresh ginger
  • 2 tbsp brown rice miso (or other miso)
  • 1 tbsp tamari sauce
  • 1 tsp asafetida
  • Black pepper
  • Coconut oil

Preparation

  1. Clean & wash the vegetables. Cut the broccoli in small florets; the leek in rings; the tomato in small pieces; peel the ginger and slice thinly.
  2. Bring the broccoli florets to boil and simmer for 5 minutes until just slightly cooked and still crispy. Take them out of the water with a slotted spoon. Rinse under cold water, set aside in a separate bowl.
  3. Add the kombu leaves to the  water and let it simmer for at least 15 minutes.
    Optional: add some vegan stock powder
  4. After 5 minutes, add the TVP and let simmer in the stock.
  5. Heat up some coconut oil in a skillet, add the tomato and some tamari until a sauce forms, add black pepper.
  6. After 10 minutes, take out the hydrated TVP with a slotted spoon.
  7. Add the TVP to the skillet and stir fry for about 5-8 minutes.
  8. Add the noodles to the stock and cook according to instructions (generally about 6-8 minutes), stir every now and then to avoid the noodles to stick together.
  9. In the meantime, season the broccoli with some sesame oil, black pepper & tamari and toss in the separate bowl.
  10. Mix the rice miso with some boiling water and tamari and mix well in a separate small bowl.
  11. Once the noodles are done, take out the kombu leaves.
  12. Prepare 2 soup bowls and put 2 tbsp of the miso mixture, then add half of the miso soup and half of the stir fried TVP.
  13. Add the broccoli by dipping it in the soup right before eating it, to avoid the broccoli from becoming too soft.

Om shanti -ॐ शान्ति


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Salade liègoise Ⓥ

screen-shot-2016-10-19-at-16-27-28
This Belgian classic is a very simple recipe as it only has 3 main ingredients. It’s a salad that you eat lukewarm, or warm, as you like.

I never knew about this salad before tasting the vegan version as I don’t eat bacon, never did, so the ‘original’ Belgian classic was not for me. However the vegan version is so utterly delicious that I’m very happy to share it with you. It’s perfect for a rainy autumn day.

Ingredients (2P)

  • 2 large or 4 small potatoes
  • 400g green (string) beans
  • vacon1 package of vegan bacon (160g) – I used De Vegetarisch Slager bacon, you can substitute with smoked tempeh or tofu
  • 1 small red onion or shallot
  • 2 tbsp to 1/2 cup of Apple Cider Vinegar (ACV)
  • salt & pepper
  • coconut oil
  • Optional: fresh parsley

Preparation

  1. Peel the potatoes, cut in quarters & rinse (if you use organic produce, you don’t need to peel them, up to you).
  2. Clean the green beans and rinse them.
  3. Dice the shallot or onion.
  4. Boil potatoes in lightly salted water until cooked through but still firm. Remove, and set aside in a (warm) serving bowl.
  5. Boil green beans in lightly salted water until just cooked but still firm. Drain well and place in the (warm) serving bowl with the potatoes.
  6. Heat the coconut oil in a skillet and fry the shallot and vegan bacon over medium-high heat until crispy.
  7. Sprinkle vegan bacon and onions over the salad. Pour the remaining coconut oil over the salad.
  8. Place skillet back on burner and pour in ACV (you can cut down on ACV according to preference). Bring ACV to boil, then pour over salad. Sprinkle parsley over your salad, season with salt and pepper, and toss well. Serve immediately.
    Alternatively, before serving: stir fry the potatoes, the beans, the bacon, shallot in the skillet and then pour the ACV over it.

Om shanti -ॐ शान्ति


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Ambika Yoga newsletter #30 is out now

Dear yoga community, hereby a link to my 30th newsletter. Thank you for your continued support. Feel free to subscribe to my newsletter, and share the yoga love with your friends, or add your comments.


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Tofu, spinach & green peas sauce w/ pasta Ⓥ

20160516_190843Sometimes you come home to a nearly empty fridge or fresh produce, but to lots of ingredients in your freezer/ pantry. Then this dish is easy to whip up in about 30 minutes.

Ingredients (4P)

  • A block of firm tofu, about 400 grams
  • 200 ml of soy cream
  • 2 tbsp soy sauce (I used organic tamari)
  • 2 tsp turmeric powder
  • 1 tsp asafetida powder
  • Black pepper
  • 2 tbsp nutritional yeast
  • 0,5 tsp chili powder
  • 250g frozen spinach
  • 150g frozen green peas
  • Pasta of your choice (about 75g pp)
  • Coconut oil

Preparation

  1. Squeeze the excess water from the tofu above the sink.
  2. Cut the tofu into bite size cubes.
  3. Season the tofu cubes with the soy sauce, turmeric, asafetida, black pepper & chili powder coating all cubes evenly. Set aside.
  4. Heat up water for the pasta.
  5. Heat up oil in a frying pan or wok and add the seasoned tofu cubes. Stir fry for about 8-10 until golden.
  6. Cook the pasta according to directions.
  7. Add spinach until cooked.
  8. Add green peas.
  9. Add soy cream and stir well.
  10. Stir in nutritional yeast.
  11. Drain the pasta and quickly add some cold water to stop cooking process.
  12. Add the pasta to the sauce and mix well.
  13. Season with salt & black pepper to taste.

Om shanti -ॐ शान्ति


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Purslane & green pea sauce Ⓥ

Purslane peas pestoPurslane is in season and there was a bunch in my fridge that I used to make this green sauce. It’s a wonderful and simple way to use your purslane for a delicious and healthy pasta sauce. You can also use the sauce as appetizer or dip with raw veggies, in buddha or salad bowl or on toast.

Ingredients

  • 1 bunch of purslane (2 handfuls)
  • 1 handful of thawed green peas
  • 1 handful of cashew nuts (or other nuts / seeds)
  • Olive oil
  • Salt
  • Freshly ground black pepper
  • 1 garlic clove (optional)
  • 1 tbsp nutritional yeast (optional)

Preparation

Blend everything in a high speed blender (or immersion blender) until a creamy consistency, salt and pepper to taste.

* This picture depicts the pesto in a recipe with spinach, some green peas and pasta.


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Creamy, grilled red pepper sauce, pasta and zucchini Ⓥ

Creamy red pepper pastaLately I’ve been experimenting making creamy pasta sauces out of vegetables. It’s so delicious. These creations are colourful, healthy and a lot less fatty than when using plant based cream as the main ingredients for the sauce. In this version there’s still some cream, but you can leave it out or put less. You can also replace it with a handful (soaked, ground) nuts or seeds.

Ingredients (4P)

  • 3 red peppers
  • 100 ml soy (or other plant based) cream
  • 2 medium zucchini*
  • 1 garlic clove (or more/ or asafoetida)
  • 350-400g penne rigate
  • 1 bunch of green asparagus
  • Salt
  • Freshly ground black pepper
  • Olive oil

Preparation

  1. Preheat the oven to 200°C.
  2. Wash, deseed and slice the red peppers.
  3. Wash and slightly trim the asparagus.
  4. Place the asparagus in an oven tray, sprinkle with salt, pepper and olive oil and place in the oven for about 20 minutes, until cooked but still slightly crunchy. Turn the vegetables around after 10 minutes.
  5. Heat some olive oil in a frying pan, skillet or wok and add the red peppers. Add salt & pepper and leave on medium heat for about 5-7 minutes, stirring frequently.
  6. Once perfectly softened take the red peppers out of the pan and leave to cool for a few minutes.
  7. Wash and slice the zucchini then cut in quarters.
  8. Heat a dash of olive oil in the same pan and stir fry the zucchini, after 3 minutes, add the minced garlic, season with salt and pepper. Continue to stir fry until the zucchini are tender crisp and slightly browned. Turn of heat.
  9. Boil water for the pasta. Boil the pasta according to the indications (add salt).
  10. Once the red peppers are less hot, blend with a handheld blender or high speed blender until creamy. 
  11. Add the plant based cream and blend until mixed completely.
  12. Cook the pasta al dente, drain, rinse with cold water and add to the zucchini. Turn the stove on on medium heat and add the red pepper sauce. Warm up, tossing frequently.
  13. Serve the creamy pasta with a few grilled asparagus.
  14. Season with salt & black pepper.

This recipe doesn’t contain much protein. There’s protein in the soy cream and some in the vegetables. If you need more protein in this meal, I’d recommend eating a starter with a source of pulses (soup with pulses, hummus or seasoned grilled pulses for instance).

* You can replace the zucchini with mushrooms or other vegetables you may prefer or that are in season.

Om shanti -ॐ शान्ति


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Eggplant, spinach and tofu lasagne Ⓥ

mozzarisellaOne evening we were having friends over for dinner and I actually wanted to make my delicious eggplant tempeh gnocchi recipe, but I couldn’t find any vegan gnocchi (and didn’t feel like making them myself) whereas I had all the other ingredients. After some quick searching online I improvised and came up with a parmigiana alla melanzana/ lasagne combo. It was relatively quick.

Ingredients (6 servings)

  • 1 block of firm tofu (400 g)
  • 2 large or 4 small eggplants
  • 400 g spinach (frozen)
  • 400 ml tomato sauce
  • 200 ml soy (or other plant based) cream
  • Vegan mozzarella (I used “Mozzarisella”)
  • 2 tbsp. nutritional yeast
  • Handful of fresh basil
  • 2-3 tsp. asafetida
  • 1-2 tsp. dried oregano
  • 1-2 tsp. Cayenne pepper
  • Salt
  • Pepper
  • Unscented coconut oil (or olive oil)

Melanzana lasagne

Preparation

  1. Wash then cut the eggplant in slices (lenghtwise) of about 1 cm thick.
  2. Generously sprinkle salt on each layer and leave in a strainer (with a plate underneath) to ‘sweat’ for about 15 minutes.
  3. Preheat the oven to 180°C.
  4. Drain the tofu (using plates method OR squeeze using your hands in the sink).
  5. Press the tofu into tiny bits (using a kitchen machine OR a potato masher).
  6. Season the tofu with the spices and mix well, add some olive oil so the spices absorb nicely (don’t use the nutritional yeast yet).
  7. Heat some coconut oil and stir fry the tofu until slightly crispy.
  8. Add the frozen spinach (or fresh if you prefer but then you’ll need a lot more) and leave to simmer until the spinach is done.
  9. In the meantime, rinse the eggplant, then dry with a clean kitchen towel and slice the flesh a few times diagonally.
  10. Place the eggplants onto a baking sheet. Brush each slice with olive oil and season with a little bit of salt and pepper, both sides and place in the oven for about 20 minutes, turn them after 10 minutes (or until nicely cooked).
  11. Add the tomato sauce to the tofu/ eggplant mixture and let it simmer.
  12. Mix in the cream, nutritional yeast and fresh basil, season with salt & pepper if necessary.
  13. Slice the mozzarella.
  14. Take 1 big or 2 medium sized oven plates and place a thin layer of the tomato sauce, add slices of eggplant, repeat until done, ending with a layer of tomato sauce and cover with mozzarella.
  15. Add foil and place in the oven for about 20 minutes, take away the foil after 15 minutes.
  16. Serve with simple green seasonal salad (purslane, lettuce, dandelion, …) and a lemon-olive oil dressing.

By now you must be wondering what happened to the tempeh? I seasoned the slices with sesame oil and Tamari & baked them about 15 minutes in the oven and served them with a tahini sauce as an appetizer. The one year old that was visiting with her parents LOVED the tempeh. A vegan in the making 😉

Om shanti -ॐ शान्ति

 

 


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Miso soup with Soba noodles, vegetables and fried tofu Ⓥ

20160215_133258Nothing like a filling and savoury homemade miso soup when you don’t have much time or ingredients to cook.

Ingredients

  • Kombu seaweed (about 5-6 big pieces)
  • half a package of Soba noodles
  • 3 carrots
  • half a zucchini
  • half a fennel
  • 2 cm of fresh ginger
  • 1 cm fresh turmeric
  • 2 tsp black miso paste
  • boiling water

Optional: fried tofu cubes

  • 250g of firm tofu
  • 1 tbsp of sesame oil
  • 2 tbs of Tamari or Shoyu sauce
  • Black pepper
  • Some coconut oil

20160215_133429Preparation

  1. Heat  about 1,5 liter of water
  2. Put the Kombu in the boiling water and leave to simmer.
  3. In the meantime, drain the water from the tofu (using either your hands to squeeze the tofu (fast version) or placing the tofu between two plates and putting a heavy object on the top plate and wait 30 minutes to free the excess water).
  4. Cut the tofu into cubes (approximately 1-2 cm).
  5. Mix the other ingredients for the tofu cubes in a deep dish.
  6. Add the tofu cubes to the mixture; making sure all sides are well coated.
  7. Wash, then slice the vegetables in julienne.
  8. Peel the ginger and slice.
  9. Peel the turmeric.
  10. After the Kombu has simmered for about 10 minutes, add the ginger, carrot, fennel and turmeric, leave to simmer.
  11. In the meantime, fry the tofu with coconut oil in a frying pan or wok until it’s nice and crispy.
  12. After 5 minutes of simmering the Kombu and the vegetables, add the zucchini.
  13. After 5 more minutes add the noodles (mine needed to simmer 5-6 minutes in boiling water).
  14. In the meantime, prepare 1 tsp of miso with some hot water in two separate bowls.
  15. Once your noodles are perfectly cooked (al dente), turn of the heat source, take a  skimmer (‘serving spoon with holes’) to take out the noodles and vegetables and divide them over the 2 bows with miso. Mix well. Add some of the stock. Finish with the fried tofu and some black pepper.

You can keep the stock for soup or sauce, in your freezer or fridge (couple of days). You can use any vegetable you like, I used what I had in my fridge. Also, if you don’t want to fry the tofu, you can simply cook it along with the vegetables for about 10 minutes.

Important: don’t leave any noodles in the stock to heat up at some later stage: as they will become all mushy. So if you cook for more than one meal, simply boil your noodles in a separate pot and drain them, rinse with cold water and use the desired quantity. I did an easy version in order to save time and water.

Om shanti -ॐ शान्ति


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Palava sauce Ⓥ

IMG-20150710-WA0001Palava (or Palaver) sauce is a typical West African dish, which is generally made with lots of fish and meat. In this veganized version, I’ve simply omitted those proteins, which I serve on the side: seasoned and fried tofu cubes. I eat this dish with white (Basmati) rice and a serving of boiled or fried plantains. This European version uses swiss chard instead of the cocoyam leaves (Kontomire) that normally constitute the recipe.

Palava sauce

Ingredients (4P)

  • 250 ml palm oil (preferably organic and Fairtrade)
  • 4 medium onions, finely chopped
  • 4 large tomatoes, blanched, peeled and mashed
  • 2-4 red chillies (hot peppers), finely chopped (optional)
  • 3 bunches of swiss chard or spinach or 750 g frozen spinach, washed and chopped
  • 100 g egushi (shelled pumpkin seeds or pepitas), ground in a coffee grinder
  • 1- 2 tsp of asafetida
  • Salt and pepper to taste 

Preparation

  1. Heat the oil in a wok and fry the onions until golden. Add the tomatoes, pepper to taste and the chillies (hot peppers).
  2. Add the spinach. Cover and simmer on low heat for 10-15 minutes or until the spinach is soft and cooked. Stir regularly.
  3. In the meantime prepare the egushi (or regular pumpkin seeds): rinse and dry and then grind them to a powder form. Add the egushi and stir them into the sauce. Cook for a further 10-15 minutes on low heat.
  4. Serve hot with boiled rice, yams, plantains, gari (coarse cassava flour), Banku (cornmeal dumplings) or any root vegetable, roasted, boiled or grilled.

Note: Palm oil is red oil from the red, tropical, palm kernel and is linked to a myriad of ecological and ethical scandals. Please try to find an organic and Fairtrade version or substitute with organic, Fairtrade coconut oil and some turmeric powder (this will alter the taste of your Palava sauce).

For the tofu cubes:

Ingredients (4P)

  • 250 g of firm tofu
  • 2 tbsp of Tamari or Shoyu sauce
  • 1 tbsp of sesame or coconut oil
  • Black pepper
  • Preparation

Preparation

  1. Preheat the oven to 180°C.
  2. Drain the water from the tofu (using either your hands to squeeze the tofu (fast version) or placing the tofu between two plates and putting a heavy object on the top plate and wait 30 minutes to free the excess water).
  3. Cut into cubes (approximately 1-2 cm).
  4. Mix the other ingredients in an baking dish.
  5. Add the tofu cubes to the mixture; making sure all sides are well coated.
  6. Put the dish in the oven for about 20-30 minutes or until the tofu is nice and crispy (you can also fry it in coconut oil in a frying pan).
  7. Serve as a side dish to your palava sauce.

Om shanti -ॐ शान्ति


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Wraps with kale, chick’pieces and sweet peas Ⓥ

20160203_120116If you ask me, wraps are a great invention ! A hearty and filling, healthy lunch (or dinner) option, that you can mix with basically any ingredient you like. You can make cold or warm (I prefer) wraps. The other day I whipped up some filling for a wrap with the following ingredients from my fridge and pantry. I assure you, it was the best wrap I ever had! The saltiness of the tamari mixed with the crispiness of the vegan chick’pieces , the sweetness of the sweet peas and the slightly bitter taste of the kale: absolutely fabulous!

Ingredients  (2P):

  • 2 wraps (check the packaging for hidden animal ingredients), I like to use the brand Amaizin (bio shops in Belgium)
  • Vegetarische Slager/ Vivera or Greenway chick’pieces (supermarket)
  • A bunch of kale leaves
  • 150 g of frozen sweet peas
  • A dash or 2 of tamari or shoyu sauce
  • Coconut oil
  • Black pepper
  • Asafetida powder (Indian shops)

For the tahini dressing

  • ½ a cup of tahin (sesame paste)
  • ¼ a cup of (filtered) water
  • 1 tsp of  fresh lemon juice

Preparation

  1. Wash and shred the kale leaves (use the stems for juicing for example).
  2. Heat the coconut oil in a frying pan or skillet.
  3. Add the vegan chick’pieces and stir-fry for a couple of minutes until they’re golden or crispy.
  4. Add a dash or two of tamari.
  5. Add the kale leaves and stir-fry for 5 to 8 minutes depending on how crispy you like your kale.
  6. Add the asafetida powder and mix with the other ingredients.
  7. In the meantime prepare your tahini sauce by mixing all of the ingredients in a blender (like Tribest) using the grinding blade. Add some more water if the sauce is too thick.
  8. Add the (semi-)thawed sweet peas and mix for 2-3 minutes until the peas are warm, season with some fresh black pepper.
  9. Put the 2 wraps on top of the mixture in the pan and put a lid on the pan, this way you warm up the wraps to perfection (max. 1 minute).
  10. Put the wraps on a (warm) plate, add some tahini then 2 to 3 spoons of the filling and add some more tahini (don’t fill them too much as everything will fall out 😉 speaking from experience).
  11. Serve warm.

Tip 1: You can make endless variations, or use leftovers in your wrap. The other day I had a wrap with oven roasted spicy cauliflower and avocado with tahini dressing, simply fabulous and ready in 2 minutes (time to warm up the cauliflower and wraps).

Tip 2: you can replace the vegan chick’pieces by (home-made) seitan or well marinated tofu or tempeh or pulses, ….

Om shanti -ॐ शान्ति


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Vegan yoga cupcakes

Screen Shot 2015-12-16 at 17.41.44It’s the end of the year and many of my yoga classes will stop for a few weeks. In order to end the final class of this year with some sweetness, I’ve prepared these delicious yoga cupcakes. The recipe is by Chloe Coscarelli from her delightful yummy book ‘Chef Chloe’s Vegan Desserts‘.

I’ve sprinkled coconut flakes on top instead of the suggested raspberry.

Discover Chef Chloe’s books here.

Happy Holidays.

Om shanti -ॐ शान्ति

 


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Vegan broccoli & leek quiche with olive oil crust

IMG_20150716_082456Quiches 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 green salad with some cucumber or cherry tomatoes and a olive oil/ mustard/ lemon juice dressing, garnished with some toasted sunflower and/ or pumpkin seeds.

The vegetables can be varied according to the available seasonable produce. Blanch, stir fry and season your vegetables before adding them to the tofu mixture and putting the quiche in the oven.

Ingredients

Crust

  • 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
  • 125ml water
  • 125ml extra-virgin olive oil

Filling

  • 1 package of firm tofu
  • soy milk (quantity = dependent on desired consistency)
  • 1 medium-sized broccoli (about 250g)
  • 2 or 3 leeks, chopped
  • pinch of salt
  • 2 tsp curcuma
  • 1 tsp asafoetida (or fresh garlic)
  • 1 tsp cayenne pepper
  • freshly ground black pepper
  • 2 heaped tbsp nutritional yeast
  • olive oil

20150715_184705Preparation

  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. Wash and cut the broccoli into small florets (try to use as much as possible from the broccoli, you can also use the stem). Boil for 2 minutes (‘blancher’) and rinse with cold water, set aside.
  4. Cut the leek in rings, wash and stir fry for a couple of minutes in some olive oil. Add the blanched broccoli and stir fry for 2 more minutes. Add 1 tsp of curcuma and 0.5 tsp of asafoetida, a pinch of salt en fresh pepper. Set aside.
  5. Put the crust in the oven, blind bake it for about 15 minutes.
  6. 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.
  7. Add the creamy mixture to the vegetables.
  8. 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.
  9. Take your quiche out of the oven, and leave it to cool off for about 5 minutes before serving it with the salad.


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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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Vegan recipe: pear vinaigrette

Nothing beats changing your salad dressing in order to add a whole new taste to your regular veggie side or main dish or green salad.

Ingredients (for a big salad)20140822_134229

  • 0,5 a ripe pear
  • 2 tbsp olive oil
  • A dash of lemon juice
  • 1 tsp Dried parsley (can be fresh)
  • Himalaya or sea salt
  • Ground black pepper
  • 1 tsp of agave sirup or ginger & pear jam (recipe will follow) – optional

Preparation

Put all the ingredients (except the salt & pepper) in a blender and mix until you obtain a nice consistency. If the consistency is too liquid, add some more pieces of pear. If it’s too thick, add a bit more olive oil and lemon juice.
Season with salt & pepper.

Tip: replace the ripe pear with red fruits such as strawberries, or with Cantaloupe melon. If you don’t have jam at home, use some agave syrup if you like.