Sivananda yoga classes in Brussels & Amsterdam


Leave a comment

Incredible egg free chickpea salad Ⓥ

IMG_20180706_160029_671

This is a fabulous recipe if you have lots of chickpeas because you basically need the aquafaba to make chocolate mousse… Angela Liddon from Oh She Glows has delicious and relatively easy recipes and I used this recipe from her cookbook and then tweaked it. The salad is wonderful on toast, but also with raw vegetables as an aperitif.

I used kala namak (black salt or Indian volcanic rock salt) which give the salad its distinct egg smell and taste. It’s really crazy how it resembles egg salad without the cruelty. Use just a little bit as it can quickly be overpowering.

Ingredients

  • 1 jar of of chickpeas, drained and rinsed (save the liquid aka aquafaba in the jar)
  • 2 green onions, thinly sliced
  • 1/4 cup finely chopped pickles
  • 3 tbsp store-bought or homemade veganaise
  • 2 tbsp minced fresh cilantro
  • 2 tbsp minced fresh parsley
  • 2 tbsp nutritional yeast
  • 2 tsp turmeric powder
  • 2 tsp turmeric curry powder
  • 1 tsp paprika powder
  • 1 tsp cumin powder
  • 1/2 tsp of chili flakes
  • 1 1/2 to 3 tsp fresh lemon juice, to taste
  • 1/4 tsp kala namak or sea salt, or to taste
  • Freshly ground black pepper

Preparation

  1. In a large bowl, mash the chickpeas with a potato masher until flaked in texture.
  2. Stir in the green onions, pickles, fresh herbs, mayonnaise, and spices until combined.
  3. Season with the lemon juice, salt, nutritional yeast and pepper, adjusting the quantities to taste.

Om shanti -ॐ शान्ति

Advertisements


Leave a comment

Fast noodle soup Ⓥ

20180627_214541

Some nights, you just don’t have time to prepare an elaborate meal. Welcome this relatively quick home made noodle soup! This soup can be made with real (soba) noodles, gluten free noodles or spaghetti or linguini, whatever you have in your pantry or suits your taste.

You can substitute the textured vegetable protein (also known as 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)
  • Vegetable stock (enough to boil the noodles)
  • 1 broccoli head
  • 2 tbsp miso (I used chick pea miso)
  • 2 tbsp tamari or shoyu sauce
  • 1 tbsp of tahin
  • Optional: 1 cm of fresh ginger
  • Black pepper

Preparation

  1. Clean & wash the broccoli. Cut the broccoli in small florets; the stem in small pieces; peel the ginger and slice thinly.
  2. Make the vegetable stock according to the package instructions, add the TVP, let simmer for about 10 minutes.
  3. In 2 soup bowls, mix the miso & tahin with a bit of the vegetable stock to a liquid paste.
  4. Take out the TVP with a slotted spoon and put aside.
  5. Add the ginger and the noodles in the stock and set the timer for them to cook al dente.
  6. Stir fry the TVP with some tamari or shoyu sauce and some spices of your choice for a few minutes, until crispy.
  7. When there are 3 minutes left on the timer, add the broccoli to the stock.
  8. When the timer is ready, take the noodles, ginger & broccoli out of the stock with a slotted spoon & divide over the 2 bowls.
  9. Add some of the stock & mix well.
  10. Add the fried TVP to the soup.
  11. Season with black pepper & some more tamari to your taste.

Option: you can add some (toasted) sesame seeds or gomashio to your soup.

Om shanti -ॐ शान्ति


Leave a comment

My favorite recipe of 2016: warming lentil-coconut soup Ⓥ

spicy-lentil-soupCooking, no actually eating is my passion 🙂 Vegan food obviously. I love to discover new recipes, restaurants, chefs, cook books, … Last year I’ve posted quite a few of my own recipes on this blog, however I forgot to mention one of my favorite recipes of 2016: it’s a delicious, warming, spicy soup by the talented chef Angela from Oh She Glows. It’s remarkably easy to make and requires very few ingredients. Basically it’s my go to recipe when I don’t have time to do grocery shopping or cooking, but want to fill my tummy with some healthy and happy food. I guess I make it once a month. All the guests I’ve served the soup to were really enthusiastic as well.

Discover the recipe & mouth watering pictures on Angela’s blog. Bon appétit !

Om shanti -ॐ शान्ति


Leave a comment

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


Leave a comment

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


Leave a comment

Vegan recipe: mixed vegetable soup

Soup quinoaThere’s enormous comfort in eating a delicious homemade soup with the vegetables that you have in your fridge. Improvise each time with what you have have, if you don’t know what to make, or when you don’t have much time and still want a healthy & filling meal. This particular time I made a soup with 5 different vegetables, some spices and voilà !

Ingredients

  • 4 green celery stalks
  • 2 carrots
  • 1 fennel
  • 1 onion
  • 1 potato
  • 1 cm of fresh ginger
  • 2 tsp of turmeric
  • 1 tsp of smoked paprika powder
  • Enough (filtered) water to cover the vegetables
  • Vegetable oil (preferably olive or coconut)
  • Salt & peper to taste

Preparation

  1. Wash and cut the vegetables in equal-sized parts, peel and cut the ginger in small pieces.
  2. Stir fry the ginger in some vegetable oil.
  3. Add the vegetables and stir fry for some minutes, add the turmeric and paprika powder and stir until all the vegetables are nicely covered with the spices.
  4. Fill the casserole with enough water to cover all the vegetables, bring to a boil and let it simmer with the lid on for about 20 minutes (or until the vegetables are soft enough to blend. (TIP: you can also boil the water separately and add boiling water to the vegetables).
  5. Blend the soup with a hand blender to a smooth soup.
  6. Enjoy with or without some boiled quinoa or toast or just like that.