Plant-based & nourishing recipes

Recent creations

Spelt spaghetti with baked ricotta and cherry tomatoes

Spelt spaghetti with baked ricotta and cherry tomatoes

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 […]

Grilled zucchini + eggplant sandwich

Grilled zucchini + eggplant sandwich

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 […]

Yummy naan bread

Yummy naan bread

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!

makes: 6 breads
prep time: 2+ hours
cook time: 10 min
total time: 2.5 hours

INGREDIENTS:

  • 180ml (3/4 cup) warm water
  • 1 tsp active yeast
  • 250g wholemeal flour (all-purpose)
  • 1 tsp sea salt
  • pinch of baking powder
  • pinch of cumin seeds and garlic powder (optional)
  • 3 tbsp (dairy-free) yoghurt
  • 2 tbsp oil

DIRECTIONS:

  1. Add the water with yeast to a bowl. Set aside for about 10 min until foamy.
  2. In the meanwhile, add flour, salt, and baking powder to a large mixing bowl and whisk to combine.
  3. Add the yoghurt, oil and yeast mixture to the dry ingredients (use a fork to mix).
  4. Knead the dough on a floured surface and form into a ball. Rub the ball with more oil and place back in the mixing bowl. Cover with plastic wrap or a towel for at least 2 hours (outside of the fridge).
  5. After the 2 hours (or 4 hours maximum) add the dough to a floured surface again and if it’s still sticky add some more flour and knead.
  6. Divide into 6 pieces and knead every ball in the floured surface. Roll out into an oval with a rolling pin our using your hands.
  7. Sprinkle some cumin seeds (if using) over the dough and press lightly.
  8. Heat a (cast iron) frying pan with some oil and cook for 1 min until the edges look dry. Then flip the naan and cook until the other side is brown.
  9. If you have a gas stove, you can put the naan directly over the flame when cooking the second side. Be careful though, it burns pretty quickly!
  10. Brush the cooked naan with some vegan melted butter or coconut oil.
  11. Serve immediately or store at room temperature for about 2 days.

MACROS:

175 kcal
4.8g protein
2.3g fat
33.7g carbs
Based on a recipe by Minimalist Baker.
Zucchini, chickpea & corn salad with sundried tomato vinaigrette and Jamaican jerk eggplant

Zucchini, chickpea & corn salad with sundried tomato vinaigrette and Jamaican jerk eggplant

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 […]

Divine Beetsteak Burgers (100% vegan!)

Divine Beetsteak Burgers (100% vegan!)

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 […]

Sriracha Aoli

Sriracha Aoli

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 vegies like carrot and celery!

Don’t forget to try this with my Divine Beetsteak Burgers!

makes: 1 bowl
prep time: 5 min
cook time: 5 min
total time: 10 min

INGREDIENTS:

  • 90g soaked cashews (4+ hours or boiled for 1h)
  • 5 cloves of garlic
  • 60 ml water
  • 1-2 Tbsp olive oil
  • 1 tsp sweetener like coconut nectar, maple syrup, honey, rice malt syrup or sugar
  • 1 Tbsp lime juice
  • Sea salt + black pepper to taste
  • 1 tsp sriracha (or other hot sauce), plus more to taste
  • Pinch each chili powder, smoked paprika, and ground cumin
  • 1/2 tsp nutritional yeast (optional)

Note: in stead of the cashews use 4 tablespoons of vegan mayonnaise.

DIRECTIONS:

Put all the ingredients in a food processor and mix until smooth. Adjust taste if needed, or add more water/oil if you want the sauce to be runnier/smoother.  Sprinkle some fresh parsley on top and enjoy!

Based on a recipe by Minimalist Baker.

MACROS:

Per serving of 2 tablespoons:
80 kcal
2.4g protein
6.2g fat
4.9g carbs

Watch this: Docus about food, health, animal welfare & the environment

Watch this: Docus about food, health, animal welfare & the environment

So, let’s talk about research and education about food, health, nutrition, animal welfare and environmental impact. For my Dutch friends: click here for the Dutch version. Intro Before transitioning into veganish, I used to loooove our steak, sashimi, steak tartare, carpaccio, eggs, lattes, etc. I grew […]

Tempeh Tikka Masala

Tempeh Tikka Masala

I started to have more affection towards the Indian cuisine. This tempeh tikka masala is full of nutrients and is a warm, hearty dish – perfect comfort food for autumn or winter. Serve with a piece of pita, naan or roti bread to dip and […]

Eating out: The Alley in Melbourne

Eating out: The Alley in Melbourne

Because I am very busy working full-time, looking after my puppies and household and going to the gym, I do treat myself going out for dinner once a week and getting lunch take out once or twice a week.

I have to admit I am very lucky working close to Melbourne CBD on St Kilda Road, where there are tons of vegetarian and vegan options!

One of them is this new vegan cafe: The Alley.

My oh my, this place is the most amazing new addition to Melbourne’s vegan lunch, dinner and take out options. I just cannot choose between these mouthwatering dishes. I am guilty of ordering a burger at 6pm, so I can pick this up after work and have it for dinner. My boyfriend has even tried one and he couldn’t even tell the difference with a normal ‘meat’ burger – and he even preferred this one over any meat burger, EVER!

You can simply order online for pick up, or visit them on 417 St Kilda Road in Melbourne (Mon/Tues : 8am-4pm, Wed/Thur/Fri: 8am-7pm). Closed on public holidays.

Can I add the chefs are just a bunch of sorcerers… I can keep talking about how you have to try their dishes, but I’ll just let some of their menu items speak for themselves… *drooling*

www.thealley.net.au

Mexican Taco Bowl with black bean chorizo, salsa fresca, cherry tomatoes, crispy taco strips, cos lettuce, lime wedge with a coconut yoghurt dressing

Spaghetti squash & meatballs roasted spaghetti squash with veggie meat balls in a Napoli sauce topped with cashew ricotta

Beet steak burger beetroot-black bean-tempeh burger with butter lettuce, tomato, onion, crispy shallots, sriracha aioli in a beet brioche bun

The Alley signature macro bowl quinoa medley, sauteed kale, roast sweet potato, adzuki beans, carrot ribbons, sesame seeds, crunchy nori flakes, pickled vegetables and a turmeric tahini dressing

 

Homemade tzaziki

Homemade tzaziki

I loooove tzaziki. I used to eat it as a kid all the time with some fresh bread, but you can also serve it as a dip with some crackers or as a side dip during dinner (with tacos, vegetarian gyros, chili) serves: 1 bowl prep […]