Sivananda yoga classes in Brussels & Amsterdam


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17-21 June 2019 – 5 day early morning yoga

_MG_2151The 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


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Vegan tofu paté Ⓥ

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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.

tofu paté

Om shanti -ॐ शान्ति


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Leek & sweet pea soup Ⓥ

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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


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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 !

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Home made granola Ⓥ

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Raw granola, before going into the oven

Buying granola is such a chore, as when I start reading the ingredients’ list, I’m put off. So much crap they put in there, even in organic granola. Obviously, it comes in plastic or whatever packaging, hence I’ve started making my own. It’s super simple! It demands quality ingredients, that I buy from organic shops that are packaging free, or mostly. Basically, you buy in bulk, and can bring your own jars & reusable bags.

 

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Baked granola, cooling on tray

 

My inspiration for today’s recipe is a mix of two of my favourite recipe websites & cookbook authors: Angela Liddon, Oh She Glows Every day & Minimalist Baker.

 

 

Ingredients

Dry

  • 1 1/3 cups rolled oats
  • 1 1/3 cups raw nuts/ seeds (I used almonds, cashews, sunflower & pumpkin seeds)
  • 2 tbsp chia seeds
  • 1 tbsp flax seeds (preferably ground)
  • 1/2 tbsp ground cinnamon
  • 1/2 tbsp ground ginger
  • 1/2 tsp ground cardamom
  • 1/4 tsp sea salt

Wet

  • 1 tbsp (15 ml) coconut or another neutral vegetable oil (suitable for baking)
  • 1/3 cup agave syrup (sub with brown rice or maple syrup )
  • optional: 1 tsp vanilla extract
  • optional: 3 tbsp peanut or almond butter

Preparation

  1. Preheat oven to 160 degrees.
  2. Mix the dry ingredients together in a large bowl.
  3. In a small pan over medium low heat, melt the (coconut) oil. Once melted, take the pan from the heat source & whip in agave syrup and vanilla extract. Pour over the dry ingredients and mix well with a wooden spoon.
  4. Spread the mixture evenly onto a a large baking sheet or tray and bake for 10 minutes, stir, then turn the cooking tray to ensure even cooking. Bake for another 8-12 minutes. The coconut oil will help this granola to become crispy, check carefully as it browns quickly (my first time making granola: the granola baked too long & had a slight burnt taste, I ate it anyway…).
  5. Once the granola is visibly golden (about 18 minutes in this case), remove from the oven and let cool completely on the tray before storing in glass jars.

It’s delicious with some coconut flakes, dried raisins or cranberries & maca powder with your favourite type of plant based milk or yoghurt, but also wonderfully eaten just like that as a snack.

Om shanti -ॐ शान्ति


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Water kefir Ⓥ

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My yogini friend once gave me all these water kefir grains. And initially I’d make kefir regularly. But then I moved house, the kefir grains moved with me, and just hadn’t gotten around to it. Until last Friday. It’s been so hot and drinking kefir was just what I needed. So I thoroughly cleaned a glass bottle (but you can also use glass jars, mason jars for example) and got to work. Again I was surprised at how easy & fast it is too make !

Ingredients

  • Filtered water
  • A few organic lemon slices
  • 3 tbsp of (brown) sugar
  • 3 tbsp kefir grains
  • A few dried raisins (sub with dried apricot or fig)
  • Optional: add a few slices of ginger

Preparation

  1. Drain the cultures from the kefir and rinse in tap water. Set the cultures aside.
  2. Mix the sugar with a bit of hot water in the bottle or jar you’ll use until dissolved.
  3. Fill the bottle (jar) with the filtered water (not all the way to the rim).
  4. Add the lemon slices, raisins & kefir grains, stir with a wooden spoon.
  5. Cover the bottle (jar) with a cheese cloth and set aside (not in the fridge). Leave on the counter in a not-sunny place for as long as you want.
  6. After a few days you should see some bubbles coming from the cultures and at the top of the water. Three days seemed to create a good amount of fizz. You can drink this Kefir as is, or do a secondary fermentation for more flavour and more bubbles.

Om shanti -ॐ शान्ति


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Incredible egg free chickpea salad Ⓥ

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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