We’re in the middle of asparagus season so it’s about time we created a recipe to shine some light on this delicious veggie. There different types of asparagus, but for this recipe we’re using the green ones. Did you know that they’re actually the same. White asparagus are covered so they won’t produce any chlorophyll, which is what turns them green.…
Rice & Beans, this has to be one of the staples in many cuisines around the world, and this isn’t without reason. Did you know that these make a complete protein, and of course are some of the most comforting combinations in the world!
Want to find more vegan sources of complete protein? Find them here.
In Suriname we have brown beans with rice as one of our staple dishes, and today I’m giving one of my favourite dishes a twist with this flavour infused bowl. Our rice is going to be spiced (recipe here) and for the beans, we’re going to make something special, a triple bean stew to give this meal…
My favorite foods tend to be leftovers, there’s something so satisfying about warming up leftover food, or creating leftover dishes, they’re quick and tasty ways to not spend to much time in the kitchen. Besides that I really do not like wasting food.
Then there are dishes where leftover ingredients are almost necessary, like…
Brussels Sprouts and I haven’t always seen eye to eye, but we both matured (well mostly me), and now we tolerate and sometimes even adore each other (again mostly me). Where as a child even the sight of this cruciferous vegetable would make me gag, I’m now left seeing potential. All these bright green clusters of leaves needed was some good oil, spice and everything nice. These are great as a snack, a side dish, or mixed in a salad.
Being totally serious, I actually hated brussels sprouts and refused to eat it, and if my parents would try me, I would cause a scene. But we mature over time, and I decided to give them another go, show them some love, to see if things might have changed, and they did……
Today I’m sharing a recipe in collaboration with Magioni, whom I’ve been working with last month to create some delicious vegan recipes to go with their delicious pizza crusts. This post is not sponsored.
You might already know Magioni from their cauliflower pizza’s. Magioni just launched their new pumpkin pizza crust, which goes perfect with the new season and to celebrate I decided to make an easy and fun recipe to go along this crust. The crusts are available at AH in the Netherlands, but don’t worry, if you don’t have excess to this crust you can make it on any pizza crust available.
The reason I decided to team up with Magioni is because I saw an opportunity to spread even more awareness on a vegan diet/lifestyle. By creating a few fun and creative recipes for them to share I know for sure that there will be many people introduced to a more conscious way of eating.
It’s been two weeks of zero alcohol which means it’s time for the second fase of my body reboot! We’re getting rid of gluten!! Now don’t get me wrong, I’m not allergic, but intolerant, or at least that’s what my body has been telling me. The main reason I’m removing gluten is because I want to get rid of my eczema and gluten is a common trigger, I refuse to take any pharmaceutical creams, so we’re going holistic. Two weeks from now I’ll also remove processed sugars and I’m doing these little steps of two because I came up with this theory that it’ll make this whole transition more easy, especially since last time failed!
Now with this little backstory you might not be surprised with the fact that I’ll be sharing a recipe for flax seed crackers, right!? I may be avoiding wheat crackers, but trust me I’ll not give up on these crunchy vehicles for delicious toppings and spreads, instead I’ll go for a more healthy option. Besides being super crunchy and delicious they are also very simple, and cost effective to make.
This recipes is super easy, what it comes down to is throwing everything into a bowl, placing it on a baking tray and removing all the moisture to create crisp and hearty crackers. These can even be made raw by adding them in the dehydrator for a couple of hours, until they’re completely dry.
Stay tuned for some delicious (raw) vegan spread recipes coming your way so we can all have our own flax cracker party! Now let’s get baking, we want to bake these with love so they’ll take a little longer, so we better get started sooner than later!
For the time being you can try to eat them with this black hummus.
If you’d ask me what my most comforting types of dishes are I’d go with soups, curries and casseroles, I’m definitely a savoury type of guy. Since we’re in the middle of the holiday seasons it’s about time we start sharing some delicious comforting dishes to share with the entire family. See this is what’s so amazing about casseroles, they are the perfect dish to share with friend, families or random strangers on the street! I’ll be serving this for my family and friends during christmas, its easy, affordable and of course delicious!
Every time I visit my sister-in-law she always makes the most delicious vegan dishes specially for me, one of my favourite dishes she makes for me is an eggplant dish similar to this from the oven, containing a tomato sauce and fried eggplants. No matter how many different dishes there are I always go for that one first! I love making dishes that spark my memory and this is definitely one, every time I eat it I’ll be reminded of the times I visit my brother and sister-in-law and their loving home.
This casserole is a dish with a layer of sweet potato, chickpeas and baked eggplants topped with a delicious savoury tomato/coconut sauce. Instead of frying the eggplant I decided to bake it first to cut down the oil needed, especially since eggplant acts like a sponge. You can obviously sub certain ingredients if they don’t fit your taste. For example try using regular potatoes instead of sweet or maybe add zucchini and use a different kind of bean instead of chickpeas, there are so many options! If you are HCLF you can even try baking it without oil, I’m not an expert so I don’t know how this will work out, but feel free to let me know!
Since the squash season is almost coming to an end, and the holiday season is right around the corner it’s about time we’d be making some stuffed butternut squash. Stuffed butternut squash is one of the first dishes I ate when deciding to go vegan and since that day it holds had a special place in my
heart stomach. The recipe I made that day is hidden somewhere in my note books, I remember it had the most delicious quinoa filling, but today we’ll be making a chickpea stuffed butternut squash.
By now most of us got to know and love hummus a traditional Egyptian dip/spread popular in the middle east that has been gaining popularity all over the world. And for good reason because this dip is very delicious and versatile. You can make a roasted garlic hummus, or a spicy roasted pepper hummus, there is even beautiful pink beet hummus. So when I decided to make some black tahini this afternoon I couldn’t resist the urge to make some spicy black hummus, and so I did.
This hummus would be Darth Vader’s all time favourite hummus, I’m sure of it! It’s creamy, and has an extra nutty taste because of the black tahini, maybe even a bit woody, in a very, very good way! Whenever making food I try to use as little oil as possible, but for this party snack I decided to go all out and indulge.
If you can’t find any black tahini you can always make it yourself using black sesame seeds. If you are lucky enough to have an asian grocery store close by you can get some black sesame seeds for a reasonable price, compared to the prices i’ve seen on-line. No if you do decided to make the black tahini from scratch all you need are the sesame seeds, and preferably a high speed blender, or if you don’t have one like me and have a ton of patience you can use a food processor. Now here are the steps of making the black tahini.
- First you’ll need about 2 cups of black sesame seeds and toast in a cooking pan over low heat. Keep in mind that these are black so you won’t notice them burn, so use your smell and taste. They should smell and taste a bit more nutty then before they hit the pan.
- Now once toasted add them to a high speed blender or food processor and pulse until the oil starts to separate from the “flesh” and you get a creamy consistency. Note: If using a food processor this will take lots of time, it took me over an hour, because I took short breaks to prevent my food processor from overheating, and you should scrape down the sides every now and then!
Now that you’ve got yourself some black tahini let’s start making this hummus (this is where things get super easy trust me!), and the party begins! All you really need to do is throw everything in a high speed blender or food processor and pulse for a couple of minutes until smooth, no hard labour involved.
I know its still a month away but I’m sure this would make a great party snack to bring to a halloween party!
Now by now we all know I love coloured food, I’m literally on a mission to inject every dish I know with a good serving of rainbow, but sometimes the dark side’s simply to hard to resist, and although that isn’t always a good thing, when it comes to black hummus it actually is an amazing thing!
If you decided to recreate this dish or have any comments feel free to leave comments below and to tag in your creations on Instagram.
Now lets make some goth hummus and watch some Star Wars.
PS: Besides the black tahini I used another secret ingredient, dark soy sauce. This is absolutely optional, but it does add a nice rich salty flavour, so feel free to use it!
One of the things I try to avoid at all cost is spoiling food, so dishes that use leftovers and kitchen scraps are high on my list of favorites. Vegetable fried rice is one of those dishes that allows you to use your imagination when it comes to vegetables and spices, you can really use whatever vegetable scraps you’ve got stashed in your fridge. Besides using scraps you can also use your leftover rice to make this dish. Often I catch people throwing away their leftover rice, which makes me gasp, because its perfect for making fried rice, and a ton of other dishes.
Growing up fried rice used to be one of my favorite meals, I loved the spices and didn’t mind eating all the vegetables, ofter I didn’t even notice them, this was awesome because I was kind of a picky eater. Luckily I grew to absolutely love vegetables and dishes like this always surprise me because of the amount of vegetables you can stuff in them.
These are the vegetables I used, but feel free to try different kinds of vegetables. I often throw some corn, celery leaves and mung bean sprouts through the mix or even some chopped purple cabbage, you can really use your imagination. Some other options are broccoli, mushrooms, cauliflower, bamboo, jackfruit, and whatever else floats your boat!
I made my own spice blend, you can make the one I used or make your own. Everyone loves different things so if you want it to be less spicy, make it less spicy. You can use store bought spice blends or just keep it plain and simple, again this is your dish, so customise it to your own liking. To make things even more easier you can cheat and use store bought satay sauce, just make sure it’s vegan.
I’ll work on more dishes and ideas for saving your kitchen scraps and leftovers, because I like to keep the spoiling of food to a bare minimum. Now you know what to do with your leftover rice, if you’ll try this recipe let me know how it turned out by leaving a comment below or tagging me on Instagram. Have an awesome day and bon appetite!