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Salade liègoise Ⓥ

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


  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


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


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.

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Vegan recipe: beet & humus spread

Years ago when I discovered humus I was so happy ! I was even happier when I started making my own humus and its variations. It is a very nutritious and healthy snack that’s so easy to make yourself, and cheap as well.

Ingredients (all organic)

  • 2 small raw beets
  • About 200 g cooked chickpeas*
  • 1-2 tbsp sunflower paste
  • Sesame oil
  • Himalaya salt
  • 1 tsp cumin powder
  • Filtered water


  1. Screen Shot 2014-08-20 at 10.05.58Peel the beets (to have a less earthy taste) and cut them in 4 pieces.
  2. Drain the chickpeas and rinse.
  3. Put the beets in your blender/ food processor and turn it on, let it run until the beetroots are finely chopped.
  4. Add the sunflower paste and cumin powder and turn on the blender for 1 minute.
  5. Add the chickpeas and let it run for at least 1 minute or until nice and smoothly mixed. You can add some more chickpeas if you want a thicker paste.
  6. Add some sesame oil and water for texture, blend it in.
  7. Add salt at the end to your liking. Save it in a jar in your fridge, it’ll keep for a couple of days.

This spread is fantastic on toast but also with a salad, with grilled potatoes, in a wrap, … 

  • Discover the health benefits of beetspromote optimal health, antioxidant benefits, anti-inflammatory benefits, support of detoxification, …
  • Discover the health benefits of chickpeas: digestive tract support,unique supply of antioxidants, decrease cardiovascular risks, better regulation of blood sugar. 
  • Discover the health benefits of sunflower seeds:  anti-Inflammatory and Cardiovascular Benefits from Sunflower Seeds’ Vitamin E, sunflower Seeds’ Phytosterols Lower Cholesterol, calm Your Nerves, Muscles and Blood Vessels with Sunflower Seeds’ Magnesium, improved Detoxification and Cancer Prevention from Sunflower Seeds’ Selenium.

* Discover this great blogpost by my friend & yogini Katariina on how to cook and store chickpeas.