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 […]
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 […]
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 time: 5 min
cook time: 5 min
total time: 10 min
- 500 grams of good quality Greek yoghurt (not Greek-style yoghurt), or vegan yoghurt
- 4 garlic cloves, minced finely
- juice of 1 lemon
- 1 tbsp olive oil
- bunch of fresh mint
- 1 tbsp chili flakes
- pinch of sea salt
- Optional: bunch of fresh dill, olives
Simply mix all these ingredients in a bowl and sprinkle with some olive oil, salt and chili flakes. Leave overnight for a more flavoursome dip.
I love this pesto on a grilled sandwich, in a pasta or add it to a soup… with some tomato and mozerella, grilled zucchini and capsicum… be creative! makes: 1 jar prep time: 5 min cook time: 5 min total time: 10 min INGREDIENTS: 1 head broccoli 1 large bunch […]
Who doesn’t love pizza? It’s so easy to just make a vegetarian (or even vegan) pizza. This is one of our weekly guilty pleasures… We buy the homemade bases from an Italian deli, but you can easily make them yourself, or just buy them at […]
Another perfect pre- or post workout snack, but also very loved as an afternoon kick!
makes: 1 cake and 1 jar of fig chia jam
prep time: 10
cook time: 60 min
total time: 70 min
For the bread:
- 125g pitted dates
- 200ml hot water
- 3 tsp Dutch speculaas herbs*
- 3 eggs (or replace with vegan ‘eggs’: 3 tbsp of flaxseed with 6 tbsp of water – let it sit for about 5 min before adding to the mixture)
- 100g pecan nuts
- 200g rye flour
- 100g rice flour
- 100ml rice milk (or any other non-diary milk)
- 3 tsp baking powder
- some coconut oil to grease the cake tin
- 1 1/2 tbsp coconut sugar (or brown sugar)
For the fig chia jam:
- 6 fresh figs
- 2 tbsp chia seeds
- 1 tbsp lemon juice and 1 tbsp of lemon zest
* If you don’t have Dutch speculaas herbs, you can make them yourself (this makes more than you’ll need):
- 40 gr cinnamon
- 10 gr nutmeg
- 5 gr cloves
- 5 gr cardamom
- 5 gr white pepper
- 5 gr coriander seeds
- 5 gr ginger powder
- 5 gr aniseed seeds
- 5 gr garam masala
- Preheat the oven to 160 degrees Celcius. Add the dates, hot water, speculaas herbs and eggs to a bowl and mix till you get a creamy texture.
- Use a mortar to ground up the pecan nuts. Add this to the bowl with the flour, milk and baking powder. Stir well with a wooden spoon.
- Grease the cake tin with some coconut oil and add the mixture to it. Sprinkle with some coconut sugar. Add in some left over nuts (optional).
- Put the cake in the preheated oven and bake for 60-70 minutes.
- In the meanwhile, add the figs to a food processor with the lemon juice and zest. Add them to a glass jar and add the chia seeds. Stir well.
- Let the cake cool for about 10 minutes before you take a slice and enjoy with the fig chia jam!
Recipe from Rens Kroes’ cook book: Power Food.
I have been making these delicious enchiladas even before we went veganish. We love Mexican food and these are just simply to die for! makes: 6-8 enchiladas prep time: 10 min cook time: 25 min total time: 35 min INGREDIENTS: Homemade red enchilada sauce (yields 2 cups sauce) 3 […]
Italian food is always good. This eggplant parmigiana was a real hit! To turn this dish vegan, use nutritional yeast in stead of the cheese for that cheesy flavour and protein! makes: 2 serves prep time: 10 min cook time: 25 min total time: 35 min INGREDIENTS: 2 small […]
This eggplant and tomato soup was a real hit. It’s super easy to make and delicious! The dollop of sour cream makes it vegetarian, but opt for a dairy-free yogurt to make this dish vegan!
makes: 4 BOWLS
prep time: 10 min
cook time: 25 min
total time: 35 min
- 1 medium-size eggplant, diced into cubes
- 5 large tomatoes, cored and diced
- 1 onion, roughly chopped
- 3 garlic cloves
- 50 ml extra virgin olive oil
- salt & pepper
- 1/2 cup raw cashews, soaked for minimum of 4 hours or overnight
- 350-400 ml of vegetable broth
- 1 tablespoon tamari or soy sauce (optional)
- 1 tablespoon fresh oregano
- 1 tablespoon fresh basil
Adding other vegies like capsicum or zucchini is also delicious!
Preheat the oven to 200°C.
Divide the eggplant, tomatoes, onion, and garlic among a baking sheet then pour half of the olive oil on each and sprinkle with salt & pepper. Make sure they are evenly coated in oil. Bake for 20 minutes. Remove from the oven and set aside to cool.
Once the vegetables have cooled down, transfer them to a blender. Drain the cashews then add them to the blender as well along with the vegetable broth, tamari and herbs. Blend on high until smooth.
Reheat the soup on the stove top or in the microwave before serving. Garnish with chopped cashews and fresh herbs and enjoy!
Recipe from Making Thyme For Health