Tag: wortel

  • Pompoen en andere wintergroenten van de bakplaat

    Dit recept combineert de briljante patate schiacciate met heerlijke wintergroenten uit de oven.

    Het is een supermakkelijke tip voor een vegan maaltijd met pompoen, ideaal voor de koudere dagen. Nog een handjevol sla erbij en je hebt een complete maaltijd!

    Verwarm de oven voor op 180 graden. Kook de aardappels in de schil.

    Snijd intussen je ovengroenten (ik koos voor wortels, bollen en knollen zoals bieten, penen, venkel, zoete aardappel en pompoen dus).

    Verspreid de gesneden groenten op een grote ovenplaat. Leg ook de gekookte aardappelen daarop en plet de aardappelen zachtjes met een pollepel, zodat ze openbreken.

    Verdeel rijkelijk olie of vloeibaar bakvet over de aardappelen en ook wat over de groenten.

    Zet in de oven, ca 45 minuten, afhankelijk van hoe groot je de groenten gesneden hebt. Hoe kleiner, hoe korter de baktijd.

    Maal voor het opdienen zout boven het gerecht, vooral op de aardappelen.

    Heerlijk met frisse (vegan) yoghurt en/of geroosterde pompoenpitjes. Ook lekker met deze zelfgemaakte vegan pesto.

  • Chocolate Mango (beans & carrots!) No-Bake Cake

    Yesterday was my birthday. I spent the whole day in the kitchen before moving all the dishes over to my mom’s place who had graciously offered to host the family birthday party. It was a perfect day with some of my favorite people :).

    This no-bake cake consists of 3 layers plus a fruit topping. It is very dense- rich and filling, so be sure to serve tiny slices. The layers should be distinct in taste: fruity for the top and robust, full and indulgent for the chocolate middle layer.

    The beans make for a thick, fudgy chocolate cream. Be sure to add plenty of vanilla to get the richness that cacao deserves. Also, vanilla creates a sweet sensation so you’ll need less dates. You won’t taste the beans, I promise! People have been amazed at how well this works and… beans are good for you!

    The crunchy muesli makes for a great dough, especially the nuts one thanks to the healthy fats in there which make it rather buttery, but vegan and good for your heart! We happened to have two kinds of crunchy and it worked out great but if you have only one (preferably the nuts), that will work as well.

    I have only roughly estimated the amounts, I’m sure that when you’re in the kitchen getting your hands dirty and tasting lots (yay :P), things will sort themselves out.

    Recipe for Chocolate Mango (beans & carrots!) No-Bake Cake

    1. For the bottom layer:

    1-2 cups crunchy muesli with 4 red fruits
    dates to taste
    1-2 tablespoons coconut oil, melted

    2. For the chocolate layer:

    3-4 cups nut crunchy muesli with nuts
    2 cans of cooked black beans (rinse well)
    1 cup of cacao
    10-20 dates
    1 tablespoon vanilla
    2-3 tablespoons coconut oil
    pinch of salt

    3. For the carrot layer:

    1-2 cups crunchy muesli (either nuts of red fruits)
    2-3 carrots
    pieces of mango
    lemon juice and (part of) rind

    4. For the fruit layer:

    150-200 gr frozen mango pieces (or fresh if you’re in the right climate)
    handful of blueberries

    For layers 1, 2 and 3: for each layer separately, combine the ingredients in a food processor. Taste and adjust to improve taste and consistency. They should be sticky, sturdy and chewy.

    Press the bottom layer in the bottom of the cake form. Use a spoon to smoothly spread the mixture. Next, add in the chocolate layer. And finally, add in the carrot layer.

    Top off with a full layer of fruit, which you lightly press into the carrot layer. Enjoy now or refrigerate until shortly before use.

  • Carrot Curry Soup

    Carrot Curry Soup

    This is a great soup, a big hit in my kitchen whenever i make it, be it for myself or for a ceremony or event. It’s vegan and delicious and if you have ever been (or live) in Asia, this will bring ring a sweet bell.

    Carrot Curry Soupe recipe

    Roast a small handful of cumin and coriander seeds and black pepper corns in a dry pan until fragrant. Then, using a grinder, pulverize the spices.

    Cut one pastinaak and twice as much carrot in blender-friendly pieces.

    Chop one large onion, three garlic pieces, three stalks of lemongrass and a thumb-size piece of ginger together and lightly fry it in coconut oil.

    Then add: one tablespoon of yellow curry paste, the ground spices, some curry powder, the carrot and pastinaak, one small handful of apricots and 400-500 ml of thick coconut milk, one laurel leaf, a handful of kaffir lime leaves and vegetable stock.

    Let simmer for a while. When the veggies are soft, take out the laurel and blend until smooth.

    Even better the next day! Enjoy.