19. Treasure Thursday – Veggie Voor Starters

Veggie voor Starters | De Groene Keuken

Today there is another review about a Dutch kookboek, Veggie Voor Starters (Veggie for Beginners) from Miki Duerinck and Kristin Leybaert. The lay-out is nice and playful. The photography is simple but very beautiful. All vegan recipes are indicated with a green V. A lot of the recipes which aren’t vegan, are easily made vegan.

Veggie Voor Starters | De Groene KeukenLast week I made herbed red lentil soup. There are a lot of soups I made out of cookbooks, which were always lacking something in flavor. This one tasted great! J. and I both loved it. The only adjustment I made, was adding veg bouillon and I mixed it at the end. This one is going to be made again in the Green Cuisine!

A while ago I tried the soyburger with fresh herbs. I made balls out of it in stead of a burger and put them in tomato sauce. I ate balls in tomato sauce with french fries (which is quite a typical dish in Belgium). They were good, but not awesome. So I think I’m gonna make them again, but without the tomato sauce, this made them a little bit mushy.

Veggie Voor Starters | De Groene Keuken

I also tested Imam Bayaldi (p.43), which I mentioned here. This is aubergine, filled with onion, garlic, tomatoes, pine nuts, the filling of the aubergine and plenty of herbs. It was a fine dish, but I know now that I’m not a fan of cinnamon in savory dishes. I’m gonna make it again, but probably a bit spicier in stead of cinnamon.

There are loads of other recipes I would like to try, ranging from soups to desserts, main dishes, salads, dips and spreads. Veggie Voor Starters will be handled with care, so I can make plenty of use of it in the future. It’s a book that’s perfect for people who want to cut out meat slowly, but also for vegans like me. Thanks to the easy recipes, combined with lots of plant-based food. This one is a keeper!

Veggie Voor Starters – Miki Duerinck & Kristin Leybaert
Standaard Uitgeverij / WPG Uitgevers België, Antwerp, 2013 – 255 p.

5. Treasure Thursday – Book: De Snelle Vegetariër

Recensie: De Snelle Vegetariër | De Groene Keuken

Today I’m reviewing De Snelle Vegetariër by Jacinta Bokma. Translated this means The Quick Vegetarian, the book is not translated to English. But nevermind that, I’ll just explain what I liked and which recipes I made.

Recensie: De Snelle Vegetariër | De Groene Keuken

The layout was pretty, it had some nice rustic food photography in it, just the way I like it. Each chapter has a short intro combined with a beautiful picture (see below).

Recensie: De Snelle Vegetariër | De Groene Keuken

I tried two breakfast recipes: a Pink Morningsmoothie and the Powersmoothie. The first one consisted of almondmilk, flax seeds and red fruits. The powersmoothie was a blend of bananas, hempseeds, almondmilk and I added some cinnamon (because I loooove cinnamon). J. and I both liked them very much.

De Snelle Vegetariër | De Groene Keuken

I tried the Sundried Tomato Cashewdip for lunch today, we fell in love. So i’ll definitely be making this again!
There were also two dishes which were in her previous cookbook (which was completely vegan – though I liked De Snelle Vegetariër better): Pasta with grilled asparagus (in this book there was cashewcrème with it, in the one before it was a crème made of macademia nuts) and pain perdu.

De Snelle Vegetariër | De Groene Keuken

We also tried a 3-minute-brownie, which I didn’t like that much. It was definitely not bad, but it was a little heavy on the stomach. Plus I rarely like something that comes out of the microwave :-p.

There are more recipes which I’d like to try, like breakfast muffins, white bean dip, carrot pepper soup, nut burgers, raw Italian burgers, and so on.

De SNelle Vegetariër | De Groene Keuken

I’d recommend this book because the ingredients are almost always widely available, the recipes are pretty easy to make and they are quick. It’s a good thing that they’re quick, because we don’t always have the time to make dinner that takes 2 hours to prepare. What I really liked is that a lot of the recipes are vegan, or easily veganized.

De Snelle Vegetariër – Jacinta Bokma
Karakter Uitgevers, Uithoorn, 2013 – 167 p.

Vegan MoFo #20 – Quince Jam

There’s a lot of fruit in our garden. But quinces seem to grow best and are one of those things that don’t get eaten by birds in 5 seconds. It’s too bad this fruit is not that well-known. I’m happy to see that there are plenty of recipes around on the internet.
However, we decided to make a simple jam. Or should I say, my mom decided to make a simple jam. It wasn’t the first time we made quince jam, but my idea to add agar agar was a hit. Often is said that agar agar has a temporarily effect. But I think that the effect stays because the jelly is put into glass bowls immediately after boiling. Fact is that the jelly turns into a real jam if you add agar agar. And the big plus is that you have to use a whole less sugar!

Quince Jam

3 l quince juice
1,5 kg sugar
juice from 3 lemons
25 gr agar agar powder

The above ingredients give you the ratios. I don’t exactly know how many kg of quinces you need to obtain 3 l. The best thing you can do is measure how many liters you have left after cooking your quinces.

Wash the quinces and rub the fuzz off the skin.
Slice them in thin slices. You can leave everything: the skin and the core (they have to go through a cheese cloth anyway).
Put them in a big pot and add water ’till the quinces are covered.
Bring everything to a boil, occasionally prick them with a fork to see if they’ve turned soft. When they’re soft you can put them off the fire and leave them to rest for a night.
The next day you put the paste in a cheese cloth and press very well so that it releases all moisture. You add the sugar and bring everything back to a boil. You can taste with a spoon, let it cool off and add the lemon juice if you think it’s too sweet. Add the agar agar and let it cook for a few minutes. Regularly stir so that it doesn’t get sticky.
Pour the hot jelly in glass jars, screw the lid on, put the pots on their heads and let them cool.
A few hours later, you will notice that the thick liquid has solidified and become a real jam.

Personally I think that the juice from quinces is pretty sweet, that’s why we add some lemon juice. Just have a taste if you’re not sure!

Vegan MoFo #19 – Weekly Favorites IV

Call me a happy mofo! I didn’t think I would make it to twenty posts (and I know I’m not there yet, but we’re at 19.. I’ll get to those 20). It may be the last sunday of the month, but it is not over yet. Be prepared to receive some other posts next week!

Today we’ll keep up with all the deliciousness that has been shared in the past week.

Plantaardigheidjes does not dissapoint with this Tempeh Chili! In this cold and cloudy weather I long for warming meals and snacks, so this dish sounds perfect to me. Just like the Apple Pie Pudding from Lipstick and Lemondrops!
Just like Indian food, the Ethiopian cuisine is nice and spicy, like this Misir Wat (red lentil stew).
I could eat pasta every day, so spaghetti with lemon, arugula and pistachios seems like a nice variation.
I would like this spice cake as breakfast, snack or dessert. Thank you.
This post does not only make me long for Vegan Pie in the Sky, I have a huge crush on all the pretty dresses from this lady.
The Vegan Crew’s olives and sundried tomato puffs sound divine. I love bread with ‘something in it’.

I can go on for a bit, but I suggest you take a look at my Pinterest for more deliciousness.

Last week on The Green Cuisine:
#16 – Recipe: Chocolate Oatmeal Cookies
#17 – Recipe: Mini-Bread-Pizza’s, or: what to do with leftover bread?
#18 – Recipe: Apple Nut Cake

Please share your favorite recipes or your Pinterest!

Vegan MoFo #16 – Chocolate Oatmeal Cookies

I like to bake in the weekend. Pie, (cup)cakes, pancakes, waffles, and cookies. J. prefers to help when it’s cookies. For some it may sound a bit civil, a young married couple baking cookies together. But we think it’s fun and cozy.

Last sunday we were creative. Or… ‘accidentally creative’, after making a mistake, we experimented and it was a hit!

Chocolate Oatmeal Cookies (based on Chocolate Chip Cookies from Vegan Cookies Invade Your Cookie Jar)

1/3 cup sugar
1/3 cup brown sugar 

1/2 cup melted butter (Alpro or for the US: Earth Balance)
1/2 cup hazelnutmilk
2 tbsp ground flaxseeds
1 tsp vanilla extract
2 cups oatmeal
1 cup whole wheat flour
1/2 tsp baking soda
2/3 cup pure chocolate chips 

Add the sugar and melted butter in a bowl and mix till it’s emulsified.
Mix the hazelnutmilk, flaxseeds and vanilla extract in.
Add the baking soda and oatmeal.
Sift about half the flour in and add in bits, it’s possible that you need less then the full cup (you will notice if your dough becomes to dry).
Mix in the chocolate chips.
Preheat your oven on 185°C.
I like to make little balls from the dough and flatten them between my two handpalms.
Drop the doughy cookies onto baking sheets lined with parchment paper.
Put the cookies in the oven for about 12 minutes. Let them cool on a cooling rack.

Vegan MoFo #13 – Soy’Chili Tofu

I really love tofu. It’s delicious, but it has to be made the right way. That last thing sometimes is a problem, when you get a weak and tasteless thing on your plate, specially in those restaurants who don’t know a thing about vegetarian cuisine. When you make it yourself there’s not a thing you can’t do with tofu. The most important thing is to press it and let it marinade for at least an hour.

There’s hard and soft tofu, soft tofu is handy for desserts and the hard one for savoury meals. I press my tofu between two kitchen towels and some heavy books on top. My favorite marinade is the most simple one ever. A fellow volunteer for EVA (Belgian vegetarian society) used it to marinade her tofu for veggie skewers on the barbeque. It tastes good on the bbq, but I prefer it baked in a pan.

Soy’Chili Tofu
2 persons

250 g Tofu
apr. 5 tbsp soy sauce
apr. 5 tbsp sweet chili sauce

Press the tofu. Cut into 1 à 1,5 cm pieces.
Pour the soy sauce and chili sauce in a little oven dish. The amount depends on your oven dish, the tofu slices should be alongside each other and the sauce should cover all slices well. Always use as much soy as chili sauce.
Let it marinate for one hour.
Heat some oil in a pan and fry the tofu.

Et voila, a super simple but delicious warming recipe. To save some time you can press the tofu overnight and marinade it in the morning, to make it go even faster in the evening. It’s lovely with some spinach and brown rice (and obviously combined with the remaining marinade / sauce;)).

as you can see, I add the leftover marinade to the pan the last minute of baking.

Vegan MoFo #12 – Weekly Favourites

Today, just like last week, I will give an overview of delicious recipes and interesting articles I found through the Vegan MoFo feed. My biggest favourites are up here, and the rest of them you can find on my Pinterest account!

JL from JL Goes Vegan had the amazing idea to put all sorts of vegan (cooking) questions into blogposts. Specially this one about cooking grains and beans in a pressure cooker spiked my interest.
This tofu and broccoli in yellow curry from Plantaardigheidjes looks great, doesn’t it? I’m not a fan of coco, but I’ll find a way to fix it.
This seems like a great tortellini recipe with an original sauce.
You end a dinner party with dessert… and desserts there are plenty! These days an apple cake is no luxury. And after my speculoos serenade it’s no surprise that I’m going to try this pudding from leaves & flours. Since I adore maple syrup and walnuts I would intensely enjoy this ice cream from fuckyeahveganicecream. And last but not least, these lemon and ginger cookies from Fieke!

Actually it is really hard to choose between the overload on delicious mofo-recipes… What I like very much is to study the blogs in different languages and sometimes using google translate to understand some bits. I stumbled upon Vegan Wednesday which is something created by a few German blogs. People can show off what vegan foods they ate on wednesday (even non-vegans). All of the recipes are gathered at Pinterest.

In this second MoFo-week I blogged about pumpkin-paprika souprashers from VegiDeli, veganism for dummies, Maya’s seitan croquettes and Dreena Burton’s chocolate-cinnamon cake.

I’m not promising anything, but I hope to post some more recipes next week. It is already clear to me that I should plan ahead next MoFo.
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