Sunday, April 22, 2018

Creamy kale mushroom pasta (vegan)

pasta of choice
1 bunch of kale
2 cloves garlic
1 onion (red)
olive oil
nutritional yeast
white miso paste
black pepper
sea salt
pine nuts


1. Cook the pasta
2. Cut garlic, onion and sauté
3. Cut the mushrooms (I used baby portobello) and sauté with the onions, add seasoning (black pepper , sea salt)
4. Clean the kale, cut away the stems and cut the leaves fine, then add to the pot as well. Add a dash of water so the kale gets sort of steamed a bit.
5. Add seasoning and keep the veggie mixture aside.
6. Make a roux with a bit of olive oil flour (stir till you get a ball, add water gradually and keep stirring till you have a nice smooth sauce)
7. Add nutritional yeast to the roux mixture - and add a bit more water if necessary and heat it.
8. Lastly add a bit of white miso paste to the roux.
When the sauce is smooth, add back the veggie mixture to the pot, stir and add the pasta and stir it all through. Serve with roasted pine nuts.
You can make this in different ways, e.g. with cashew cream instead of the roux.

Friday, April 20, 2018

Shepherds Pie (vegan)


For the filling:
Beyond meat crumbs (you can use alternatives)
Swiss brown mushroom 
1 red onion
4 cloves garlic
1 carrot
1 small zucchini 
Tomato paste
Black pepper 
Sea salt
Coconut aminos (or vegan worcestershire sauce)
Olive oil

8 potatoes
Vegan butter (e.g. nuttelex)
Black pepper
Sea salt


First peel the potatoes and cut them in cubes. Boil in water for about 20 minutes till they are soft.
After they finished cooking, drain the water and mash them up with the butter and seasoning. 
While the potatoes are cooking you can start on the filling.
Clean and cut the vegetables. Carrot and zucchini into cubes.
Sautée the garlic and onion in olive oil, then add the mock mince meat. 
Add the mushrooms and carrot, and the zucchini last.
Add the seasoning, tomato paste and a bit of water (not too much).
Let it simmer for a while till the carrots are soft. 
Prepare an oven dish (or individual small dishes) and add the filling at the bottom of the dish. Add the mash on top. Make sure the mash fully covers the filling. Make the surface rough with a fork. 
Put in preheated oven at 190C for 20 minutes. Serve while hot! 

You can make variants to this based on what you have in the fridge. I made this with leftovers and my usual staples. 

used this as the base

cooking of the ingredients

the filling is ready

filling up the oven dishes - filling at the bottom, mash on top

roughed up the mash with a fork - before putting it in the oven

finished baking! 

Sunday, December 18, 2016

Spiced pumpkin muffins (vegan & glutenfree)

fitting with the season, I decided to make muffins with speculaas spices - enough to fill a tray of 12 muffin forms.


175g self raising gluten free flour
1 tablespoon speculaas spices (see below for the contents)
75g brown sugar (I used gula merah /gula melaka / jaggery - which is a palm sugar)
pinch of salt
1 cup pumpkin puree (fresh is the best, but you could use a can too)
100ml almond milk (unsweetened) - or use soy milk or other vegan milk
50ml coconut oil
walnuts (optional)


Preheat the oven to 205C.
Mix the flour with the spices and sugar, and taste the mixture to check if the balance is right (the above ingredients are estimates, I use my feeling and taste). 
In a separate bowl, mix the pumpkin with the coconut oil and half of the almond milk till you get a smooth mixture. 
Slowly fold in the wet mixture to the flour mixture and mix it well together. 
After the wet mixture is folded into the flour mixture, slowly add more almond milk and keep mixing till you have a nice smooth batter. It should not be runny, but the flour should be mixed well. 
Add chopped up walnuts to the batter if you like. 
Scoop the batter into the muffin tray and fill the muffin cups till 2/3.
Place in the oven and bake for 18-20 minutes. 
Let it rest for a few minutes and take it out. 

serving suggestion

serve with whipped vegan coconut cream. Recipe here:

speculaas spice mix

8 parts cinnamon
2 parts nutmeg
2 parts clove (ground)
1 part ginger powder
1 part cardamom
1 part white pepper
1 part anise seed
1 part coriander seed

mix the spices till you have a fine powder mixture. 

Saturday, December 17, 2016

Vegan jambalaya

Jambalaya is a tasty cajun / creole dish, that makes for a hearty meal.
This recipe caters for about 12 persons, but you can reduce the amounts for less people.

jambalaya on the bottom left, other pictures the ingredients and start of cooking


olive oil (for cooking)
smoked paprika
bay leaves
cajun spice mix
freshly ground black pepper
freshly ground seasalt
1 vegetable stock cube (optional)
garlic (4 cloves)
onion (4 red onions, but you can use yellow onions too)
2 (yellow) zucchinis
8 large stalks of celery
6 big tomatoes
beans (I used a packet of mixed dried beans - see picture - that I soaked for 2 hours prior to adding them, but you could use a can of pinto beans or kidney beans too if you like)
450g long grain brown rice (or other rice, but long grain)
fresh cilantro
vegan worcestershire sauce (I didn't have this, but used another vegan seasoning)

in terms of vegetables, you can do a lot of variations, whatever you have in the fridge! goes well with capsicum, eggplant, etc. too and I'm sure mushrooms will be nice too.


Cut the garlic and onions finely. Cut the other vegetables into small cubes (see photo).
Heat olive oil in a large soup pot, add the garlic and onions to saute. Once done, add the other vegetables (zucchini & celery) and saute till tender. Add the tomatoes and the seasonings, use your feeling and taste to get the quantity right.
Add the rice and water with a vegetable stock cube.
Stir for a few minutes till everything is nicely blended. 
Once it is at a boil, put it to low heat and simmer for 45 minutes. Occasionally check that the water is sufficient (follow the instructions on your rice pack as to how much water to add) and have a taste to see that the flavours are working. After 45 minutes the rice should be done, and the water will have been absorbed. 
Finally add the cilantro and stir through and save a few leaves to put on top for serving.

Serving suggestions

Serve with jalapeno peppers (I don't get fresh ones here, so served it with pickled jalapenos from the shop) and hot sauce or tabasco for those who want to have it spicier.
To balance out the heavy flavours, I served it with a rainbow salad. 


I create my own recipes, but get ideas from others. My recipe is inspired by this recipe:

Sunday, November 27, 2016

Cashew garlic sauce (vegan)

I made this cashew garlic sauce recently for dipping the falafels in that I made for a BBQ and it was really nice! Used it the next day as a salad dressing, so it works multi-purpose. Sorry, lack of picture but I will make it again in the future and add one!

the sauce

serving suggestion


raw cashews (soaked overnight)
lemon juice (just a dash of it)
garlic (2 or 3 cloves, depending on how garlicky you want it to get - i use pink garlic)
herbs (I had some parsley leftover that i added - but be creative and add what you like or have)
seasalt (a pinch)


drain the raw cashews and put in the blender
Add lemon juice and a bit of water (you can add more later, depending on how liquid you want the sauce to be)
Blend this first till it's nice and smooth.
Roughly chop the garlic and herbs, add to the mixture in the blender.
Blend it again, till you have a nice consistency and add more water if you need.

lastly add the salt and ready to serve!

Friday, October 28, 2016

Vegan tomyam soup

vegan tomyam soup


green birdseye chillies
kaffir lime leaves
oyster mushrooms
cherry tomatoes
coconut cream


Cut shallots and chillies fine. Galangal in chunks, lemongrass crushed, lime leaves roughly cut.
Sauté shallots & chillies in a bit of coconut oil till shallots are glazed. Add water and the lemongrass, galangal and lime leaves. Bring to a boil and simmer.

Prepare the vegetables while the stock is simmering. I used oyster mushrooms, chokos & bambooshoots, but you can do your own mix of veggies.
Add the vegetables to the stock, bring to boil again and let it simmer. Taste once in a while.

When it is about done, add the juice of the lime and I also added some halved cherry tomatoes to give it some colour and flavour.

Add sea salt and coconut cream at the end, heat and stir and it's ready to eat!
Serve with some cilantro.

You can serve this with rice and have it for lunch or serve it as an appetizer. 

Vegetables can be varied - depending on what you have in the fridge! But make sure you use veggies that are quite firm and don't get mushy. The bambooshoots give the dish texture and crunch, the mushrooms I left them whole as it has a nice meaty texture and looks pretty! The chokos is good as it stays firm and absorbs the flavours of the spices and herbs. 

Sunday, October 16, 2016

Mediterranean style couscous

This is a healthy kind of fast food. 

vegetables: Capsicum, eggplant, zucchini, tomatoes, garlic, shallots, mushrooms ( or whatever you have in the fridge that goes well together)
olive oil
sea salt
black pepper
(fresh) herbs: e.g. rosemary & basil
nuts (up to your preference)
seeds (up to your preference)
blue berries 

Prepare the couscous as per the packaging (soak in boiled water for 5 minutes and fluff up with fork). Capsicum, eggplant, zucchini, tomatoes, garlic, shallots, mushrooms, or whatever you have in the fridge that goes well together. Clean and cut the vegetables, fry in the frying pan with a bit of olive oil, add a dash of sea salt, some ground black pepper, add some Italian herbs for flavour (I love rosemary and basil) and stir fry till the veggies are cooked but not mushy. 

Serve on a plate with the cooked couscous. I cut up some mixed nuts, added some chia seeds, hemp seeds and fresh blueberries and fresh basil (basil & blueberries are a perfect match). Sprinkle all those over it and voila you have a healthy, tasty, fast meal! 

I make this in many varieties depending on what is in my fridge that day. Instead of couscous you can use quinoa as well.