Scrambled tofu recipe

This is a very simple, yummy and filling recipe for a delicious brunch with scrambled tofu instead of scrambled eggs.

Ingredients:

• Firm tofu (about 250 g)
• 1/4 cup nutritional yeast flakes
• 2 tbs Shoyu or Tamari sauce
• 2 tsp turmeric powder
• 2 tsp salt
• Cayenne pepper (to your taste)
• Fresly ground black pepper
• Olive oil
• Optional: 1 tsp dried basil and/ or asafetida (or garlic powder)
• Optional: kala namak or black salt (a pinch or half teaspoon as it’s very strong)
• Optional: cherry tomatoes, mushrooms and/ or pesto

Preparation:

1. Press the excess water out of the tofu (by pressing the tofu above the sink with both hands or by putting it between 2 plates and adding weight – like a heavy cookbook – on the top plate).
2. Crumble the tofu using a fork or other kitchen utensil.
3. Add all the salt, pepper & spices, the soya sauce as well as the nutritional yeast. Mix everything until the all the spices and seasoning are well blended together.
4. Leave the mixture for about 20 minutes to allow the tofu to soak up the flavours.
5. Heat up the oil in a skillet and fry up the crumbled tofu until it turns a bit brown (or however you like it).

Serve on toasted (sourdough) bread with your choice of pesto or veganaise (ideas: kale, parsley) and with stir-fried mushrooms and/ or cherry tomatoes.

It’s great to use as an ingredient to make fried rice as well (instead of eggs).

Tip: the nutritional yeast gives the scrambled tofu a nice nutty flavour. You can vary the amount of spices and soya sauce according to your own preference, just experiment until you are happy with the taste.

Vegan Xmas menu 2023

I see so many nice vegan menus online, which gave me the idea to make a menu of all the recipes I’ve shared over the years on my blog. So here it goes:

Starter: Creamy cauliflower soup or sweet potato, lentil & ginger soup.

Main course: hachis parmentier with a side of roasted cauliflower or mushroom risotto or eggplant lasagne.

Dessert: chocolate mousse (It’s surprisingly light & easy to make, using chocolate, aquafaba (cooking liquid of chickpeas) & some plantbased milk, sugar to your taste.

Happy Holidays. Please let me know if you cooked something from my recipes.

Om shanti -ॐशान्ति

Oven baked gnocchi recipe Ⓥ

This recipe is total comfort food!

Oven baked gnocchi

Ingredients (3/4 portions)

• 1 package of gnocchi (check the ingredients or label to make sure it’s vegan)
• 1 package of vegan chik’n pieces, cut in equal bits
• 250g mushrooms, cleane, sliced & halved
• 250/ 500g (package of frozen/ fresh) spinach or kale (if fresh: washed & roughly chopped)
• 1 medium sized onion, peeled & chopped
• 2 (or more) garlic cloves, peeled & chopped
• 250 ml of plant-based cream (I used oat)
• Optional: cut up capres
• Olive oil
• Nutritional yeast
• Salt & pepper
• Seasoning to your liking: paprika powder, wild garlic herbs, dried basil, Cayenne pepper

Preparation

• Stir fry the gnocchi in olive oil until crispy or browned, set aside
• Stir fry the chik’n pieces in olive oil until crispy or browned, set aside
• Stir fry the onions until golden
• Add the mushrooms, stir fry until well done, add garlic, stir fry until well done
• Add the fresh or frozen vegetables and stir until well mixed
• Prepare the sauce: but the plant-based cream, the seasoning to your liking, the capers, the nutritional yeast & some olive oil in a bowl & mix, add some plant-based milk in case there’s not enough sauce
• Heat the oven until 180°
• Mix the gnocchi with the chik’n, the vegetable mix in an oven dish, add the sauce, mix well until the gnocchi are all covered by the sauce
• Season with salt & pepper
• Put the oven dish in the oven for about 15 to 20 minutes

Serve as is, or with a simple green (and tomato) salad.

Discover the Summer edition of my newsletter

I just sent out my Summer newsletter. It contains info about my teaching schedule (until 14 July), a vegan recipe & yoga mats I have for sale.

Check it out here.

Feel free to register to my newsletter to receive a few times per year information regarding yoga poses, vegan recipes and other yoga related news.

Enjoy your Summer & keep on practicing yoga, wherever you are.

Om shanti -ॐशान्ति

Nasi goreng/ fried rice recipe Ⓥ

This recipe is great for any day, breakfast, lunch & dinner! Tip from my Asian friends, it works best with COLD rice. In this case I had even frozen leftover jasmine rice and thawed it during the day before using it in the fried rice recipe. The same for the tofu scramble, I had had it for lunch and the leftovers are perfect for the evening menu.

Ingredients (3/4 portions)

• 2 cups* jasmine rice (*cups measured of uncooked rice), cold
• 1 big carrot, diced
• 1 leek, sliced & halved
• 200g mushrooms, sliced & halved
• 3 garlic cloves, minced
• 3 tbsp tamari sauce
• 2 tbsp black bean & garlic sauce (from Asian supermarket)
• 1 tbsp chili paste (from Asian supermarket)
• Salt & pepper
• Peanut, sesame or olive oil (or any other vegetable oil you like)
• Optional: spring onions.

Preparation

• Stir fry the mushrooms until well done, add garlic, stir fry until the garlic is well done.
• Add carrots & stir fry, after a few minutes add a dash or 2 of (hot) water to quickly cook the carrots.
• Add the leek.
• Add the chili paste & black bean paste, mix well. Add a bit more water if it’s too sticky.
• Add the rice, mix well.
• Add the tamari, mix well.
• Add the tofu scramble, mix well.
• Season with salt & pepper.
• Optional: add spring onions.
• Serve as is, or with a cucumber salad.

Any leftovers are great the next day, just fry it up in your wok.

Bon appétit!

Brussels sprouts, potatoes & bacon recipe Ⓥ

This recipe is great for this season, it’s warming & filling and simply delicious in my opinion.

For the first time I used my InstantPot to steam the potatoes & it worked super well! I can even reduce the steam time from 3 to 2 minutes to make them a bit more crunchy.

Ingredients (3/4 portions)

• 500g Brussels sprouts (the smaller the better)
• 500g potatoes (the ones you prefer)
• 150g vegan bacon
• 2 onions
• 3 garlic cloves
• Chimichurri (optional)
• Salt & pepper
• Olive oil (or any vegetable oil you like)

Preparation

• Clean the Brussels sprouts (take of the bottom part) & cut in half & rinse.
• Peal (if not using organic) the potatoes, cut out ugly spots or sprouts, cut in equal parts & rinse.
• Peal & cut the onions (small pieces).
• Peal & cut the garlic (small).
• InstantPot: I used the steamer basket, 1 cup of water, some salt & the potatoes spread out in the basket. Close the lid, select steam & 2 minutes (if you use small potatoes or small parts). After the program is done, allow natural release for 10 minutes.
• In the meantime, boil water (I used my kettle to save time), poor over the Brussels sprouts in your wok frying pan, add some salt to your liking, boil for about 5-8 minutes until tender (but not overcooked), al dente. Throw out the boiling water and set aside the Brussels sprouts in a strainer, you can rinse with some cold water to stop the cooking process.
• Warm the olive oil in your wok, stir fry the bacon, set aside.
• Use any remaining oil or add some fresh, then stir fry the onion until golden, add the chopped garlic, stir fry for 1 or 2 minutes more. Add the steamed potatoes and stir fry for a few minutes. Add the Brussels sprouts and mix for a few minutes. Lastly add the bacon, season with salt & pepper to your taste.

I served it with (store bought) chimichurri salsa & some vegan mayo.

Any leftovers are great the next day, just fry it up in your wok with some olive oil and let it get crunchy.

Bon appétit!

Instant Pot discovery and recipes Ⓥ

I gave myself the gift of the Instant Pot. Initially I wanted to get a rice/ quinoa cooker but was advised to get an Instant Pot as it’s not much more expensive and very versatile and useful.

My first experiences have been very positive. Obviously I’ve made rice (1 cup of rice, 1 cup of water & some salt if wished), done in 3 minutes on high pressure manual mode (with 10 extra minutes to release the steam naturally) ! Incredible.

Furthermore, I’ve made this spicy eggplant dish (one of my all time favourite veggies), I ate it with pasta. It turned out super soft and perfect to season, stir fry or roast with very little to no oil after.

Then I prepared kale. All done in 3 minutes on high manual pressure mode (need time to release naturally or quick release).

Last week I’ve been making soup using the soup program on the cooker. It’s super simple. Just use the sauté mode to fry onion, garlic, garlic (if used) and then cancel, add the vegetable stock (most of the times I use 5 cups boiled water with stock powder), add the cut & washed vegetables of choice (ideally stick to 1 color: all green or all orange/ red to avoid a disgustingly colored soup), mix & close the pot. Choose the soup mode & come back 30 minutes later, let the steam release naturally or with quick release, mix with your immersion blender and voilà. My discoveries: broccoli, fennel & potato soup; leek, rocket salad & potato soup; endives & potato soup. All my soups include 1 or 2 onions, 1 or 2 cloves of garlic and 2 medium sized potatoes. I often add a dash of tamari & salt & black pepper when serving the soup. It’s nice to add nutritional yeast when you drink your soup.

Next up: making a stew. So I looked up lots of Instant Pot recipes, there is so much out there, it’s amazing. I make this lentil stew with kale & sweet potato, again delicious & so simpel! It was utterly delicious.

Some great sources of inspiration: Vegan Richa, Edgy Veg, there’s a Facebook group, Stingy Vegan.

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.

Ingredients

• 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)

Preparation

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

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.

 

Ingredients

Stoemp

• 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

Preparation

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

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.

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
• 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

Preparation

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.

Quick & delicious noodle soup Ⓥ

Noodle soup

This is an easy and quick recipe for either lunch or dinner.

The tofu is seasoned and crispy, the noodles cooked al dente, the miso gives the soup an umami flavour and the roasted sesame seeds add a crispy & nutty taste.

Main ingredients (4 servings)

• Noodles of your choice (I used gluten free brown rice/ pumpkin & ginger noodles) for 4 people (about 250g)
• 1 pack of firm tofu (250g)
• 2 to 3 carrots, sliced julienne style
• 1 large leek or 2 small leeks, sliced
• 1 large chunk of ginger
• A handful of sesame seeds
• Optional: some leafy greens such a bok choy or fresh (baby) spinach, washed and shredded.

Seasoning ingredients

• Vegetable stock powder
• 3 tbsp black bean & garlic sauce (from a Chinese or oriental store)
• 5 tbsp of olive or coconut (or other neutral vegetable) oil
• 4 tbsp tamari or shoyu sauce
• 4 tbsp miso paste (rice, soy or another type)
• 2 tsp turmeric powder
• 1 tsp paprika powder
• 1/2 tsp of chili flakes
• Freshly ground black pepper
• Optional: salt to taste (it’s already salty due to stock powder, miso & soy sauce)
• Optional: 2 tbsp no fish sauce (vegan shop or Jumbo in The Netherlands)
• Optional: 1 tsp sambal (very spicy sauce) or sriracha 

Preparation

1. Lightly press the tofu with both hands (careful not to break it) to drain the water from the tofu (use your hands or this method) & cut in cubes (of about 1-2 cm each).
2. Prepare the marinade for the tofu: mix the black bean and garlic sauce, tamari, no fish sauce, sambal/ sriracha & spices together and stir in the tofu cubes. Set aside.
3. Wash the veggies and cut the carrots in julienne strips; peel the ginger and slice thinly; cut the leek in slices.
4. In a frying pan, heat some oil, add the tofu cubes and fry for about 5 minutes on all sides until crispy. Turn heat off.
5. Heat a small frying pan, add the sesame seeds and roast until crispy, not black. Turn heat off.
6. Bring about 1l water to boil, add the vegetable stock powder (see packaging for directions, put half of suggested quantity), as well as the veggies and the noodles bring to boil and let simmer for about 4 minutes (depending on the instructions on the noodle package)*.
7. Serve: add a tablespoon of miso paste to 4 bowls; take a few spoons of the hot stock from the soup and add to each bowl to mix with the miso paste. Once the noodles are al dente, add the noodles with vegetables and stock. Top with tofu & toasted sesame seeds. Add soy sauce to your liking.
   1. Optional: add some shredded leafy greens to the bowl and let it wilt for a minute or so (no need to boil).
   2. *Tip: cook the noodles in a separate pot, drain & rinse with cold water to ensure they’re al dente and especially if you won’t eat all the soup in one go.

Om shanti -ॐ शान्ति

Noodle soup in the making

17-21 June 2019 – 5 day early morning yoga

The Sampoorna Yoga Studio team celebrates the start of the Summer with a delightful 5 day early morning yoga challenge.

Let this week be your inspiration to a daily morning practice! Get up early and start your day with yoga followed by a nourishing vegan breakfast of porridge and fruits!

On five consecutive mornings we meet up before work and duties for a full practice of hatha yoga. There’s no better way to start the day!

 Price: 50€ for the 5 classes (or you can use your regular pass). Free vegan breakfast included!

Dates: 17-21 June 2019 from 7 to 8AM, followed by a filling vegan breakfast

Register online or simply drop by on the day(s) you can make it, even if it’s only 1 day!

Om shanti -ॐ शान्ति

Vegan tofu paté Ⓥ

This is a fabulous recipe if you need to make something for a potluck or a brunch. The paté is wonderful on toast with veganaise, but also as a main dish with rice or quinoa and a salad or green vegetables on the side. It’s delicious both warm & cold.

Ingredients

• 1 pack of firm tofu (350g)
• 2 to 3 carrots
• 100g pumpkin of sunflower seeds
• 5 tbsp sunflower (or other neutral vegetable) oil
• 4 tbsp tamari or shoyu sauce
• 2 tbsp flour
• 1 to 2 tbsp fresh lemon juice, to taste
• 2 tbsp minced fresh parsley
• 2 tbsp nutritional yeast
• 2 tsp turmeric powder
• 1 tsp asafetida powder
• 1 tsp paprika powder
• 1/2 tsp of chili flakes
• Freshly ground black pepper

Preparation

1. Preheat the oven to 180°C.
2. In a large bowl, grate the tofu & carrots.
3. Add the seeds, spices, oil, tamari/ shoyu, flour, nutritional yeast, lemon juice, parsley & mix everything well together.
4. Oil a baking dish & add the mixture.
5. Place the dish in the oven for about 20 to 25 minutes until golden.

This is a tweaked recipe, the original recipe in Dutch.

Om shanti -ॐ शान्ति

Leek & sweet pea soup Ⓥ

Making soup is so gratifying, it’s relatively little work, especially if you buy organic produce: no need to peel the veggies!

I was inspired by a soup in a restaurant I’d recently been too & I wanted to recreate the flavours, however, I didn’t find the lemongrass needed for the recipe, hence I made a different version. The lemongrass recipe will follow.

Ingredients (3-4 portions)

• 3 leeks
• 1 cup of cashew nuts (preferably soaked overnight, but for at least a few hours in cold water, or for 30 minutes in hot water)
• 100-200 grams of frozen sweet peas
• 2 garlic cloves
• 1,5 l of vegetable stock (more or less depends on your taste for more liquid or dense soup)
• 1 tbsp dry coriander seeds
• 2 tbsp (or more to taste) fresh or frozen parsley or coriander
• 2-3 tbsp brown rice or other miso
• 4-5 tbsp tamari or shoyu sauce, or to taste
• Freshly ground pepper, to taste
• Herbamare or Himalaya salt, to taste
• Olive oil

Preparation

1. Cut and wash leek. Put aside one green stalk for garnish.
   
2. Peel the garlic & cut in small pieces.
3. Heat the pan, add the coriander seeds & dry fry them until they ‘pop’.
4. Add the olive oil & stir fry the leek until slightly golden, add the garlic & stir for about 1 minute more.
5. Add the water & once it boils, add the stock powder.
6. Lower to medium heat.
7. Add the cashew nuts.
8. Cook for about 8 minutes, then add the frozen sweet peas.
9. Cook for about 5 minutes longer.
10. Turn of heat, add miso, shoyu or tamari sauce, parsley, black pepper & some Herbamare if needed.
11. Use an immersion blender & mix the soup until it’s nicely creamy.
12. Heat a small pan, add 1 tbsp olive oil, add the thinly chopped green leek & fry until golden.
13. Serve the soup in bowls, add the fried green of the leek.

It’s delicious with homemade croutons .

Om shanti -ॐ शान्ति

1 November: World Vegan(ism) Day

Happy World Vegan(ism) Day to all 🙂

Wikipedia: “World Vegan Day is an annual event celebrated by vegans around the world every 1 November. The benefits of veganism for humans, non-human animals, and the natural environment are celebrated through activities such as setting up stalls, hosting potlucks, and planting memorial trees. The event was established in 1994 by Louise Wallis, then Chair of The Vegan Society in the United Kingdom, to commemorate the 50th anniversary of the founding of the organisation and the coining of the terms “vegan” and “veganism”

If you are looking for inspiration, feel free to take a look at some of my vegan recipes, my journey to becoming vegan or some vegan resources.

Tonight is a perfect, because rainy evening for a veganized version of tartiflette, enjoy it !