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Ginger infused quinoa with chick’pieces in a creamy leek & green pea sauce Ⓥ

On a night when I didn’t have many fresh vegetables left, I took whatever I found in my fridge, freezer and pantry to whip up this yummy dinner. It was nutritious and filling. You can substitute the vegan chick’pieces by tofu or tempeh, but make sure to marinate it at least 30 minutes before using it (as to soak up the flavour of your sauce).

Ingredients (2-3 persons)

  • 1 cup of quinoa (I used different colors)
  • 2 cups of water
  • 2 cm of fresh ginger root
  • 200 g frozen green peas
  • 1 medium-sized leek
  • 200 ml soy cream
  • 1 package (160g) of ‘chick’ pieces (vegan chicken breast – I use “Greenway”) or tofu
  • turmeric, salt & pepper
  • 1 tbsp tamari soy sauce
  • 2 tbsp nutritional yeast flakes
  • coconut oil

Preparation

  • 20150901_202631Rinse the quinoa, set aside.
  • Peel and cut the ginger root in small pieces.
  • Cut the leek (rings) and wash (sieve).
  • Boil 2 cups of water (for the quinoa).
  • Fry the ginger for 1 minute, add the rinsed quinoa and stir fry for another minute. Add 1 tsp of turmeric, a pinch of salt, stir.
  • Add 2 cups of boiling water and let it simmer for about 15 minutes until the quinoa is perfectly dry cooked.
  • In the meantime cut the vegan ‘chick’pieces in smaller strips, add the tamari in the package and stir to evenly coat all the pieces.
  • Heat up some coconut oil in a frying pan or wok and add the ‘chick’pieces, stir fry for a few minutes until golden.
  • Add the leek and stir fry for a few minutes.
  • Add the soy cream.
  • Stir in the frozen green peas, leave it to simmer for a couple of minutes until the peas are cooked.
  • Add nutritional yeast, salt and pepper to taste.
  • Serve the quinoa and add the sauce on top.


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Vegan recipe: gnocchi and veggies from the oven

Gnocchi are so delicious and filling. It’s not always easy to find a vegan version (check if they add milk in the ingredient list), but I’ve managed to find a good brand in my local organic store. Next up will be to make my own gnocchi from scratch, but until then, these will do 🙂

Ingredients (2-3p)

  • Chick'pieces250 g Mushrooms
  • 400 g fresh spinach
  • 160 g vegan chick’ pieces (ex. Vegetbutcher or Greenway in Belgium)
  • 200 ml soy cream
  • 1 package of vegan gnocchi for 2-3 people
  • 1 tsp asafoetida
  • Half a tsp turmerci
  • Pinch of pimenton (smoked paprika) powder
  • Salt (Himalayan or sea)
  • Black pepper
  • Olive oil or coconut oil
  • Optional: nutritional yeast

Preparation

  1. Gnocchi from the ovenClean the mushrooms (not with water, but with a paper towel or special brush) & cut in 4.
  2. Wash the spinach thoroughly and cut in slices.
  3. Boil water for the gnocchi and preheat the oven to 180°C.
  4. Put some olive or coconut oil in a frying pan or wok, allow to heat up  well before adding the vegan chic” bits until they are lightly golden.
  5. Add the mushrooms and stir fry for about 4 minutes until well done.
  6. Add the fresh spinach and stir for a couple of minutes.
  7. Add the asafoetida, curcuma and pimenton and mix with the other ingredients in the wok for  a few minutes.
  8. Add the soy cream and stir until everything is well mixed and the sauce turns nicely golden yellow (turmeric effect). Let it simmer for a while.
  9. Add pepper & salt to your own taste.
  10. Add nutritional yeast for a nutty/ cheesy flavour (optional).
  11. Add the gnocchi in the boiling water, they only need to be there for a very short time (look at the package instructions), normally as soon as 1 or 2 come up to the surface, they’re all well done and you can drain them above a sieve.
  12. Mix the gnocchi with the sauce, put it in an oven dish and leave it the oven for about 20 minutes.

Serve with a fresh green or tomato 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.