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 […]
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 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
- 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
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.
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 […]
This vegetarian spaghetti is one of our favourites. Very easy to make and super tasty. Try for yourself! makes: 4 servings prep time: 15 min cook time: 45 min total time: 1h INGREDIENTS: olive oil bunch of fresh thyme 4 cloves of garlic 1 fresh red chili 1 […]
Turn up your lunch with this grilled zucchini (courgette) + eggplant (aubergine) sandwich. Perfect to make on a prep day and enjoy throughout the week.
You can switch it up as much as possible – try it with my Sriracha Aoli, Superfood pesto, Homemade tzaziki, or even better with the Sundried tomato vinaigrette from this recipe. Or add some (vegan) cheese like (cashew) ricotta or mozzarella.
makes: 2 sandwiches
prep time: 5 min
cook time: 10 min
total time: 15 min
- 1 large zucchini, sliced lengthwise
- 1 small eggplant, sliced lengthwise
- 4 slices of wholemeal bread
- olive oil
- salt, pepper, mixed dried herbs
- balsamic vinegar
- rocket salad
- Optional: any of the dips or cheeses mentioned above.
Grill the zucchini on high for about 5 minutes.Now build your sandwich with some of the options as mentioned above and the rocket salad. Optionally toast the sandwich on the grill as well!
Adding or changing for grilled capsicum (paprika) is delicious too!
I love naan bread! This fluffy Indian bread goes so well with a curry or dahl dish, or dip in hummus and have it as a snack. For some reason I dislike the ones from the supermarket – fresh is simply the best. And very easy! […]
This dish will just amaze your taste buds. This vinaigrette and the salad are a perfect combo, great to have on it’s own (warm or cold) for lunch or dinner, or to make it into a filling dinner or lunch add the Jamaican jerk eggplant […]
Now I can happily say I have created the most perfect vegie burger recipe. I have failed and tried so many times, but never were they this tasty as these beetsteak burgers. The flavour, texture and even SMELL resembles an actual hamburger patty. It’s so weird, but oh so good. And not even that hard! Seriously, try this. And you’ll never eat a normal burger again, I promise.
Packed with protein and goodness, this is the best vegie burger ever.
Don’t forget to try this with my sriracha aoli!
makes: 6 burger patties
prep time: 15 min
cook time: 5 min
total time: 20 min
makes: chips for 3 people
prep time: 5 min
cook time: 1h
total time: 1h5min
For the burger patties:
- 1 can black beans, well rinsed and drained
- 1 small beetroot, grated
- 300g tempeh, crumbled
- 1/2 large red onion, finely diced
- 1 tsp cumin
- 1/2 tsp chili powder (or sub extra cumin)
- 1/4 tsp smoked paprika
- 1 tsp of guar gum, or starch (to bind)
- 50g walnuts, crushed or ground into a loose meal, or some all-purpose flour
- Fresh parsley
- Salt & pepper
- Optional: 1 tbsp (vegan) Worcestershire sauce
And to create the burger…
- Brioche buns or any other (vegan) hamburger buns
- Tomato, sliced
- Crispy shallots
- Red onion, sliced thinly
- (vegan) Cheese slices
For the chips:
- 4 small sweet potatoes, or 2 big ones
- 1 tbsp turmeric
- olive oil
Preheat the oven to fan grill 180 degrees.
Wash the potatoes, dry with a clean towel and slice them into chunks. Mix them with some turmeric powder, salt and olive oil. Put on a baking sheet and place in the oven (can be while it’s still heating) for 1h.
After about half an hour, start preparing the burgers. Make sure to squeeze the excess juice out of the grated beetroot, so your patties don’t get too moist. Add all the ingredients for the patties to a mixing bowl and mix with your hands.
Take about 1 small handful of mixture and roll it into a ball. Then press flat with your hands. Put the patty on a cutting board and press them even more, while shaping into a round form. Repeat until there’s no more mixture left. If you have too many patties, wrap them individually into aluminium foil and freeze for up to 1 month.
While your pan is heating, slice the buns and grill them in the oven (on top of the sweet potatoes) or in a toaster.
Now add the patties to the pan and grill them on each side for about 3 minutes. Make sure to keep moving them with some thongs, so they won’t stick to the pan. If you like, spread some (vegan) barbecue sauce over the patties for extra flavour. Turn them over and continue to brown until they have the perfect char-grilled look. Dust some flour over them to make them crispier.
Turn off the heat and put a slice of cheese on each patty. Add this to the oven so the cheese can melt while you are preparing the buns.
Add about 2 tablespoons of sriracha aoli and spread this over the base of the bun. Now add a piece of lettuce and some crispy shallots. Take out the patty with the melted cheese, and top this with sliced tomatoes and red onion. If desired, add more sriracha aoli to the top of the burger.
Serve with the chips and more sriracha aoli, some mayo or ketchup.
Don’t forget to comment below how they turned out for you!
Per serving 1 hamburger patty:
This just combines the best of all: spiciness from the sriracha, smokiness from the cumin, zing from the garlic, acidity from the lime juice, and some sweetness from the coconut nectar. Use this delicious dip with chips, on burgers, corn chips or even with some […]