RECIPE: Oatmeal with apple from the oven

Autumn equinox eats

I don’t have too many time today, so I’m just sharing one of my favorite recipes out of the fall edition of our magazine:  De Groene Keuken Magazine Herfst 2014. It’s a delicious, comforting and warming breakfast recipe, that tastes lovely on a windy and rainy fall morning (because, yes, it’s fall)!

I also shared this Oatmeal with apple from the oven with Compassionate Cooking. If you’re going to make this dish, you can rate it over there. But of course, I also love to hear what you have to say about it here. Happy fall!

Havermout met Appel uit de Oven L De Groene Keuken #vegan #veganmofo #vgnmf15

Oatmeal with apple from the oven
4 p

2 cups / 200 gr oatmeal
1 tsp cinnamon
Pinch of nutmeg
1 ½ tsp baking soda
1 tbsp flax seed
2 cups / 480 ml almond milk
¼ cup / 60 ml maple syrup
2 tsp vanilla extract
2 apples
¼ cup / 40 gr raisins or cranberries
½ cup / 50 gr walnuts

Preheat the oven at 180°C.
Mix the oatmeal, baking powder, cinnamon and nutmeg together in a big bowl. Add the flax seed, almond milk, maple syrup and vanilla extract and mix everything together.
Chop up the walnuts and add half of them, along with the raisins to the mixture. Slice or even grate the apples finely and add them as well.
Mix well together and put everything in an oven dish of approx. 24 x 14 cm. Sprinkle the remaining walnuts over the oven dish.
Put it in the oven for 30 to 35 minutes.

Havermout met Appel uit de Oven L De Groene Keuken #vegan #veganmofo #vgnmf15

Havermout met Appel uit de Oven L De Groene Keuken #vegan #veganmofo #vgnmf15

RECIPE: Rice pudding

Make (
or eat!) a traditional local dish.
When I was thinking about a traditional Belgian dish, I immediately thought about seitan stew or vol-au-vent , but since I already used these two dishes for VeganMoFo, I had to think about something else… After spending some time on google I thought about ‘knapkoeken’ (cookies) or smurfentaart (smurfs pie – it’s an apricot pie topped with cream and white chocolate).  But eventually I thought about rice pudding! Rice pudding might not be traditional for the area I live in, but it is a typical Belgian dessert. We already ate rice pudding in the 16th century, as shown in Pieter Bruegel the Elder’s painting ‘De Boerenbruiloft’ (The Peasant Wedding). In this painting a kid is licking it’s bowl and I completely understand this when I’ve just finished a bowl of rice pudding. In Belgium there’s this saying that even in heaven they eat a bowl of rice pudding every day, with golden spoons.
Rijstpap | De Groene Keuken #vegan #veganmofo #vgnmf15
Rice pudding
6 portions
150 gr dessert rice (or risotto rice)
900 ml oat- or almond milk
1 bag vanilla sugar or 1 vanilla pod
50 gr brown sugar
pinch of salt
if desired, some saffron
1 tbsp vanille pudding powder
if desired, some cinnamon or extra brown sugar
Bring all ingredients, except for the pudding powder and extra sugar/cinnamon, to a boil on medium heat. Let it simmer for about 40 minutes and stir regularly.
In the last 3 minutes you add the pudding powder and you keep stirring.
Serve in small bowls and sprinkle some sugar or cinnamon over it.
Rice pudding is also delicious with some raisons mixed in.
For this recipe I used Sofie‘s rice pie as a guide.
Rijstpap | De Groene Keuken #vegan #veganmofo #vgnmf15
Rijstpap | De Groene Keuken #vegan #veganmofo #vgnmf15

RECIPE: Vegan Wellington with lentils and mushrooms

OMG, Barack Obama is coming over because he knows you make awesome vegan food! What are you going to make?

Of course, I really doubt that Obama  one day would come and sit down to have  dinner with me. But never say never! I would feed him lots of delicious dish, a true feast. “Feast” made me think about the holiday special of our magazine (De Groene Keuken)… So I would make everything that’s in there, from the delicious appetizers to the best chocolate mokka cake. My favorite dish out of the holiday edition is the vegan wellington below. It’s served with an onion sauce (without the onion sauce it’s also delicious, but just that sauce and some potatoes is a real party for my mouth already). The recipe for the onion sauce is in the magazine, that’s online available for free. It’s in Dutch, but you could use google translate to translate it to English!

Barack Obama, come dine with me!

Hartige bladerdeegrol | De Groene Keuken #vegan #veganmofo #vgnmf15


1 package vegan puff pastry
140 gr green lentils
1 bay leaf
1 onion, minced
1 clove of garlic, minced
1 stalk of celery, finely diced
1 large carrot, finely diced
200 gr spinach
200 gr mushrooms, in slices
1 tsp (dried) thyme
1 tsp dried basil
4 sun-dried tomatoes, finely diced
1 tbsp flax seed
2 tbsp oats
pepper & salt

Boil the lentils for 20 minutes with a bay leaf.

Braise the onion for about 5 minutes on medium fire. Add the garlic, celery, carrots and spinach and braise for another 10 minutes. Add the mushrooms, thyme, basil and pepper and braise for 5 minutes more. Turn off the heat and add the sun-dried tomatoes, flax seeds, lentils and oatmeal. Mix well.
Preheat the oven on 220°C (or follow the directions on the puff pastry package).

Roll out the puff pastry and spread the mixture of lentils on it. Don’t add it all at once, it’s possible that you have some leftover stuffing. Be sure to keep some pastry free from the stuffing on the sides and ends. Put the ends over the stuffing and roll the sides over it, in such a way that you have a nice looking puff pastry roll.

Put it in the oven for about 20 minutes.

Hartige bladerdeegrol | De Groene Keuken #vegan #veganmofo #vgnmf15

And for dessert a delicious chocolate mokka cake would be fantastic!

Chocolade Mokkataart | De Groene Keuken #vegan #veganmofo #vgnmf15


Share something vegan (
and delicious, duh!) with a non-vegan

I often cook for non-vegans, whether they’re friends or family, or for bake sales… It depends on who’s coming for dinner, but I often make my eggplant lasagne first. It’s one of those dishes which makes me happy and it’s a perfect dish for the last eggplants of the season. Of course you can swap the eggplants for another vegetable. Bell peppers or zucchini are very delicious in this lasagne. But here I combine the eggplant with spinach and (brown) mushrooms.

Lasagne | De Groene Keuken #vegan #veganmofo #vgnmf15

Eggplant / Vegetable Lasagne
4 p

3 eggplants, sliced
250 gr mushrooms, sliced
200 gr spinach
Sunflower or coconut oil
1 onion, minced
800 gr diced tomatoes
1 tbsp dried basil
1 tbsp dried oregano
pinch of cayenne pepper
seasoning salt
250 gr whole wheat lasagna noodles

Béchamel sauce:
200 gr cashews (min. 3h soaked)
2 cloves of garlic
250 ml plant based milk
½ à 1 tsp mustard
3 tbsp nutritional yeast
juice of ½ lemon
pinch of salt and pepper
pinch of nutmeg

Preheat the oven at 180 °C. Cut the eggplant into slices and spread them in an oven dish. Pour some oil and sprinkle some seasoning salt over the eggplant. Put this in the oven for about 25 min. Chop the onion finely and cook it over low heat. Add the basil, oregano and cayenne pepper. After half an hour you can add the mushrooms and spinach. After an additional 5 min you add the diced tomatoes.

While the eggplant is in the oven you can prepare your béchamel sauce. Put the cashews and the 2 cloves of garlic in a blender or food processor and blend. Add the mustard, nutritional yeast, lemon juice, pepper, salt and nutmeg. Add the milk gradually and mix everything in the meantime. Continue until you have a smooth paste.

Preheat the oven at 220°C. Cover the bottom of a large oven dish with a layer of the tomato-spinach-mushroom sauce. On top of the sauce you put a layer of lasagna noodles, followed by another layer of tomato sauce, a layer of eggplant slices, a layer of tomato sauce, a layer of lasagna noodles. You repeat this until al ingredients are used (3 to 4 layers). Make sure there’s some tomato sauce left to put on top. Finally you can pour over the béchamel sauce over the whole dish. Put the lasagna in the oven at 220°C for about 40 min.

Lasagne | De Groene Keuken #vegan #veganmofo #vgnmf15

* Tip 1: You don’t have any lasagna noodles? Just use macaroni or penne or any other kind of pasta: pour half of the pasta in an oven dish, pour half of the tomato sauce on it, place the slices of eggplant on the pasta+sauce, pour over the other half of the sauce and the last half of the pasta, spread the béchamel sauce over the pasta. Just as good! Always be careful when buying lasagna noodles, since they are often made with eggs compared to other kinds of pasta.

 * Tip 2: In stead of the bechamel sauce you can use my vegan cheese recipe.
This recipe was published before in De Groene Keuken Magazine #1 and on Compassionate Cooking.
Lasagne | De Groene Keuken #vegan #veganmofo #vgnmf15
Lasagne | De Groene Keuken #vegan #veganmofo #vgnmf15

RECIPE: Vegan Vol-au-Vent / biscuits and gravy

Most retro recipe

Until today I didn’t know what my ‘most retro recipe’ would be… And just now I realized that I have the perfect recipe for the Vegan MoFo theme of today… VOL-AU-VENT! I think it’s the easiest to translate it as biscuits and gravy, but here in Belgium we call it Vol-au-Vent, Vidé or Koninginnehapje (queen’s appetizer). I made a vegan recipe for this delicious dish about a year ago, to appear in the second edition of our vegan magazine, De Groene Keuken. We even put it in the preview, ’cause I’m so proud of it (and think it’s incredibly delicious). The funny thing is that I really hated the dish when I was a kid, but now I love it! The combinatie of the creamy filling and the puff pastry cookie is so yum!

Vol-au-vent might be one of the most retro recipes here in Belgium. Everyone knows it, it’s on the menu in almost every restaurant and you can find it in your grandparents cookbooks. Of course I made a vegan version that’s not only more delicious, but also way healthier.

RECEPT Vol-au-Vent | De Groene Keuken #vegan #veganmofo #vgnmf15

2 p

1 package of plant-based puff pastry  (preferably without palm oil)
plant-based milk

plant-based butter
1 onion, minced
1 clove of garlic, minced
250 gr mushrooms, in small slices
200 gr vegan chick’n, seitan, tofu, …
1 tsp thyme
1 bay leaf
if desired, 1 à 3 tbsp cognac*
250 ml plant-based cream
50 ml vegetable stock
1 tsp lemon juice

fresh parsley
potato croquettes**

Braise the onion in some vegan butter on low heat. Add the garlic, herbs and mushrooms and let it simmer.
If you prefer to bake your chick’npieces or seitan first, add them to the mushrooms.

Add the cognac, cream, stock and lemon juice to the mushrooms. Let it thicken on low heat for about 20 minutes.

Preheat the  oven on 120°C. Take 2 serving rings / food molds of a different size. Cut out 6 circles with the largest mold. Take two of these circles and cut out 2 small rounds with the smaller mold. Don’t throw away the big, hollow circles. Put two of the large circles on top of each other and repeat this. Top these with a large hollow circle. Keep the small circle as a hat for your puff pastry biscuit. Place them on baking paper on an oven dish. Put them in the oven for 15 minutes.

Take the puff pastry biscuits and pour in the filling. Finish with some fresh parsley or thyme and the puff pastry hat. Serve with potato croquettes and a green salad.

* For a list of vegan cognac, you can check Barnivore.
** Be careful when buying potato croquettes, they often contain eggs. Be sure to check the ingredients!

Enjoy your meal!

RECEPT Vol-au-Vent | De Groene Keuken #vegan #veganmofo #vgnmf15

RECEPT Vol-au-Vent | De Groene Keuken #vegan #veganmofo #vgnmf15

RECIPE: Sopranos Inspired Vegan Baked Ziti

Make / eat some thing inspired by a book or film.

One of my favourite tv-series ever is The Sopranos. At first it seemed like it wasn’t my cup of tea, misogynistic maffiosi… But soon the show grew on me. The humor, the acting, the setting, the language, I loved everything about it. Of course I also loved the Italian cuisine. A lot of the dishes contain meat, but: anything you can eat, I can eat vegan! The dish I remembered the most was baked ziti. In the fourth season Bobby Baccalieri’s wife, Karen, dies. Bobby saves her last baked ziti in the freezer ’till he’s ready to eat it. The dish is mentioned in a lot of other episodes.
So what? No fucking ziti now?!

Baked ziti is a classic Italian pasta dish with a tomato-meat sauce and lots of cheese. Not particularly a vegan dish… but that’s what I like to veganize! I based myself on this recipe from The Sopranos Family Cookbook. I made balls from seitan and TVP, used my homemade vegan cheese and used penne in stead of ziti (simply because I only had penne at home). The result was lovely: delicious tomato sauce, a nice variety with the soyballs and a delightful creamy plant based cheese!

Sopranos inspired baked ziti | De Groene Keuken #vegan #veganmofo #vgnmf15

Sopranos inspired Baked Ziti

For the balls:
180 gr TVP / minced soy
2 tsp paprika
550 ml hot vegetable stock
2 tbsp soy sauce / tamari
2 tbsp oil
4 tsp tomato puree
2 cloves of garlic, minced or pressed
if desired, smoke salt or barbecue spices
180 gr vital wheat gluten

For the sauce:
900 ml tomato sauce
1 large onion, minced
2 cloves of garlic, minced
3 tbsp tomato puree
2 tsp dried basil
1 tsp dried oregano
1 bay leaf
if desired, some veggie stock powder or salt

For the vegan cheese  (gebaseerd op dit recept)
2/3 cup cashews
2 2/4 cup water
4 tbsp tapioca starch
6 à 8 tbsp nutritional yest
2 tsp apple cider vinegar
1 tsp salt
10 tbsp coconut oil
if desired,. 2 tsp brown miso

500 gr ziti or penne, boiled
fresh basil

To make the balls you mix the TVP with the paprika and pour the hot veggie stock over it. Let it rest for a few minutes. Add the rest of the ingredients, except for the vital wheat gluten, and mix. Add the vital wheat gluten, mix and knead. Let it rest for 10 minutes. Make small balls out of it and roll them into a cheesecloth (muslin) or tinfoil. Steam for about 20 minutes. Take the balls out of the cloth and place them on a baking dish. Put them in the oven on 180°C for 15 minutes.

Make the tomato sauce by braising the onion ’till it’s soft. Add all the other ingredients and let it simmer on low heat.

Add the balls to the sauce and let it simmer for about 15 minutes.

For the vegan cheese: place all  the ingredients in a blender and blend ’till it’s all liquid. (If your coconut oil wasn’t melted, it can seem like the cheese ‘sauce’ is curdled, but when you heat it up it will become completely fluid).  Pour all of it into a small cooking pan and bring the mixture to a boil, stirring constantly. Once the structure gets more firm and become a little bit stretchy like dairy cheese, your vegan cheese is ready.

Mix the pasta with the balls and tomato sauce and put half of it in a casserole/oven dish. Drizzle about 1/3 of the vegan cheese over the pasta and pour the rest of the pasta with sauce on it. Spread the rest of the vegan cheese all over the pasta. Put it in the oven (180°C) for about 15 to 20 minutes. Serve with fresh basil.

If you would like some more veggies in this pasta dish, you can always add some bell pepper and eggplant.

Sopranos inspired baked ziti | De Groene Keuken #vegan #veganmofo #vgnmf15

Quick, easy, delicious: PIZZA!

Quick, easy and delicious

Nothing beats homemade pizza dough, but sometimes it’s so damn easy to use a store bought pizza crust. There are some shops here in Belgium where you can buy a pre-made pizza crust. They taste pretty good, they keep in the fridge for a long time and you can even freeze them.

Most of the time I throw whatever’s available on my pizza. Onions, olives and artichokes are standard in our household. But a pizza is even better when I add some bell peppers and mushrooms. Yesterday I made a pizza with a pre-made crust and it only took 20 minutes (chopping, preparing and oven time included)!

(Oh yeah, I know that in the US there are frozen vegan pizza’s options. Here in Belgium, we’re not that lucky…)

snelle pizza | De Groene Keuken #vegan #veganmofo #vgnmf15

Quick pizza
1 p

1 pre-made vegan pizza crust
2 tbsp tomato puree + some water
1/2 tsp dried basil
1/2 clove of garlic, minced
2 artichokes, chopped
+/- 3 tbsp olives
1/2 onion, thinly sliced
1/4 to 1/2 bell pepper, finely chopped
4 mushrooms, sliced

Mix the tomato puree with some water, basil, garlic and pepper and cover the pizza crust. Top with the vegetables.
Put it in the oven for 10 minutes on 220°C (425°F).

snelle pizza | De Groene Keuken #vegan #veganmofo #vgnmf15

In the fourth edition of our magazine (De Groene Keuken – a.k.a. The Green Cuisine) I made a delicious pizza recipe, including a pizza crust, be sure to take a look at our preview!

snelle pizza | De Groene Keuken #vegan #veganmofo #vgnmf15