Plant-based & nourishing recipes

Cooking vegan-ish

Cooking vegan-ish

Cooking without meat and diary is anything but boring!

Recent creations

Smoothie bowls that you’ll love

Smoothie bowls that you’ll love

After seeing so many Instagram posts and YouTube videos about these smoothie bowls, I tried to make them myself. And o my, they are so delicious. I love smoothies, but this thickness adds more of an ice cream texture to it and I love crunchy […]

Easy vegan Barbaco

Easy vegan Barbaco

Fun fact: Barbacoa is a form of cooking meat that originated in the Caribbean from which the term “barbecue” derives (Wikipedia). This dish is Mexican-inspired because that’s what we love! makes: 5 servings prep time: 10 min cook time: 30 min INGREDIENTS: 2 Tbsp (30 ml) olive or grape […]

One-bowl moist banana bread

One-bowl moist banana bread

Banana bread is so easy to make – so as soon as you’ve got some overripe bananas in your kitchen, whip this up!

makes: 1 bread (about 12 slices)
prep time: 10 min
cook time: 60 min

INGREDIENTS:
  • 2 Tbsp (14g) ground flax seeds (or 1 egg if not vegan)
  • 6 Tbsp (90mL) water
  • 3 medium ripe bananas
  • ¼ cup (60mL) vegetable oil (not olive oil, so canola, grapeseed, avocado)
  • ¼ cup (60g) applesauce
  • ½ cup (100g) brown sugar
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 1¾ cup (280g) flour (I used wholemeal, but you can use plain flour too)
  • Toppings: nuts & seeds
  • Tip: I have added some speculaas spices to it as well, which are Dutch spices. This gives it that extra spiced kick!

DIRECTIONS:

Preheat the oven to 160 degrees Celcius and lightly grease a loaf pan.

Mix the flax seeds and water in a bowl. Let it sit for 5 minutes.

Mash the bananas in a bowl and add the oil, apple sauce and sugar. Mix well. Add the flax seed mixture and mix.

One by one, add the baking soda, baking powder and salt, stirring after each addition. Then add the vanilla extract and cinnamon (and speculaas spices if you use this) and stir until well combined.

Add the flour a third at a time, gently mix until combined.

Pour into the greased pan and sprinkle on additional cinnamon and nuts & seeds if desired. Cook until the top is golden, the bread starts to pull away from the sides, and a toothpick comes out clean; about 60 minutes. If it’s still too moist inside, check in another 5-10 minutes.

Allow to cool. Slice, serve and enjoy!

MACROS:

Per slice:
155 kcal
3g protein
5g fat
25g carbs

Inspired by a recipe from The Green Creator.

Beautiful Buddha Bowl

Beautiful Buddha Bowl

We went coconuts over this Buddha Bowl filled with all of Earth’s goodness! Seriously, it’s so yummy and if you make a big batch you’ll have enough for lunch for a couple of days! PS these cute bowls & spoons are from Coconut Bowls. Follow […]

Asian soba noodle soup

Asian soba noodle soup

We loooove noodle soup – it’s so easy to make and yet so nutritiousness. makes: 4 servings prep time: 10 min cook time: 15 min INGREDIENTS: 500 ml mushroom or vegetable stock 2 cups (500ml) of water 350g sweet chili tofu nuggets (or use any other flavoured […]

Scrambled tofu + vegies

Scrambled tofu + vegies

I was looking for a low carb / high protein brekkie that would fuel my body before or after a workout, or that would keep me full until my mid morning snack (or even lunch!). And we have a winner, I present you the scrambled tofu with vegies.

makes: 5 servings (food prep!)
prep time: 5 min
cook time: 15 min

INGREDIENTS:
  • Extra firm tofu (500 grams)
  • 1-2 Tbsp olive oil or grapeseed oil
  • Spring onion, sliced / cut / chopped
  • 200 grams of spinach or kale
  • half a zucchini, slices
  • 100 grams of sliced mushrooms
  • salt, garlic powder, cumin powder, chili powder, turmeric, nutritional yeast (savoury flakes) and water to thin.
  • optional: service with salsa, hot sauce, toast or avocado.

DIRECTIONS:

Cut the vegies and the tofu.

Heat a large fry pan and add the olive oil. Now crumble all the tofu in the pan and add the vegies. Add all the spices and water and stir until the mixture is evenly coated. Omit the nutritional yeast if you don’t have this – but I highly recommend it because it’s high in protein, vitamin Bs and adds a cheesy flavour.

Stir occasionally and keep on low-medium heat for about 10-15 minutes.

Serve immediately or put in a glass tub for food prep. Let it cool down before you add it to the fridge and leave it up to 5 days.

MACROS:

Per serving with nutritional yeast and without toppings:
214 kcal
24g protein
11g fat
10g carbs

Creamy roasted capsicum soup with a kick

Creamy roasted capsicum soup with a kick

This yummy soup will satisfy your taste buds! It has a little kick to it due to the chili. Serve with some toasted bread or croutons. makes: 4 servings prep time: 5 min cook time: 15 min total time: 20 min INGREDIENTS: 2 large capsicums […]

Citrus bircher muesli (overnight oats)

Citrus bircher muesli (overnight oats)

This is a great, refreshing treat for breakfast. makes: 1 serving prep time: 5 min cook time: overnight INGREDIENTS: 60g organic rolled oats 1 tbsp chia seeds 1 tsp pea protein powder juice from 1 to 1.5 sweet oranges (about 150 ml) 2 tbsp of (non-dairy) yoghurt […]

Satay gado gado

Satay gado gado

Satay gado gado is a very popular dish in the Netherlands, because it has its roots in Indonesia (which was a Dutch colony). I love making this recipe, because it’s very easy and great to make for lunch! Make a big batch of the satay sauce and put it in the freezer if you want to whip up this dish next time even QUICKER!

makes: 4-5 servings
prep time:10 min
cook time: 15 min
total time: 25 min

INGREDIENTS:

  • 1 cucumber
  • 150g bean sprouts (mung beans)
  • 250g green beans
  • 5 cooked eggs
  • 350-400g marinated tofu
  • Spring onion
  • Optional: edamame beans

For the sauce:

  • 300g crunchy peanut butter
  • 200ml coconut milk or cream
  • 20ml ketjap (sweet soy sauce)
  • 1 tbsp sambal oelek (or sriracha)
  • thumbsize of freshly grated ginger
  • 2 cloves of garlic, minced
  • splash of water

Optionally: serve with rice

DIRECTIONS:

Boil water and fill up 2 pots – in 1 you’ll cook the eggs and in the other one cook / steam the green beans for 10 minutes.

In the meanwhile, take a small pot and add all the ingredients for the sauce. Stir well and put on low. Keep on stirring. As soon as it’s starting the bubble, turn of the heat and leave on the stove.

Take a stir fry or wok and add the tofu to it. Turn over and heat for about 3 minutes on each side.

When the 10 minutes are up, cool the eggs in very cold running water, and add the green beans to a plate. Then steam the bean sprouts (and edamame if using) for about 2-3 minutes. Slice the eggs and put to the same plate as the green beans. Now also add the tofu, bean sprouts and edamame. Top of with some chopped spring onion and serve with the satay sauce.

Raspberry mugcake

Raspberry mugcake

This little mugcake is so easy to make, and great as a dessert or quick afternoon snack! makes: 1 serving prep time: 3 min cook time: 2 min total time: 5 min INGREDIENTS: 1/4 cup self-raising flour 1 tsp baking powder 1 tbsp shredded coconut (flax) egg half a […]