the sunflower

Wow I really like the sunflower, if you have a vegetable garden it will colour your garden! They become very big surround 2 meters tall and the nicest is, that you can eat the sunflower seeds (inside the black/brown middle of the flower)

When to put in the garden? (according to West-European climate)

In April you can start to let the seeds grow inside the house.
In the beginning of may, just put the seeds or plants in the ground, not to close to eachother (circa 80 cm between each flower).
Use a bamboo-stick to make the stem stronger against stormy weathers and so on..

Nice solution!        
let beans grow into the sunflower-stem

When and how to get out the seeds?
When? that depends on the weather but when you see the seeds in the flower.You can cut the flower with circa 50 centimetres of stem on it. Hang them upside down and let them dry, when they dried you can take of the seeds very easy!

Which kind of vitamins?
vitamins E, vitamin B1, manganese, magnesium, copper, tryptophan, selenium, vitamin B5, folate*

TCM= traditional Chinese medicine
warming thermal nature, sweet flavour, influences spleen-pancreas, qi energy tonic, lubricates the intestines, hastens the eruption of measles (prepare as a tea decoction).
treat constipation of the dryness type**

*= source internet
**=healing with whole foods, Paul Pitchford

 

 

 

 

wrap it all…the fillings

The last piece of the really nice and tasty wraps! So hold on just 30 minutes and you can decorate the plate like the way you wanted too look like..and go to eat…Let the countdown start!

Filling number 1  soya chunks

The ingredients of the soya chunks

60 gram of dried soya chunks (You can also use ready to cook ones out of the shop)
1 tablespoon of tamari (Japanese soy sauce)
1 cup of water
1/2 of a big onion cut in slices
2 cloves of garlic pressed
some oil
100 gram of mushrooms

Kitchentools

a saucepan
a frying pan

What to do…

Take the saucepan and pour the water the tamari and the dried soya chunks in!
Now bring it to a boil, and let simmer for 30 minutes….stir every 10 minutes and look if the water isn’t evaporated ( pour some water extra in it when this is happening)

Soya chunks are finished? Get the frying pan, put some oil in it, heat it up! Now you can bake all the ingredients first bake the soya, then for a short time the onion and the garlic. After you put the mushrooms in The soya is browner then before, the onions are glassy and the mushrooms are tinier, it’s the sign that the filling is ready to be wrapped!

The last but not least!

filling number 2 bean party

Ingredients of the bean party

250 gram kidney beans
220 gram of pumpkin cut in little cubes (cook before use like 20 minutes in water in a cooking pan or use canned ones)
230 gram of corn
1 red bell pepper cut in little pieces
240 gram of black eyed peas
1 tablespoon of dried parsley
1 tablespoon of dried chive
1/2 cup of water

Which tools you need?

a cooking pan

What to do…?

Just put everything together in the cooking pan except the red bell pepper, and heat it up, mix well together. Till you get a coloured party inside the cooking pan. Lets stand for about 5- 10 minutes (not boiling just simmer).
On the end pour the red bell pepper in it or just put it on the plate for decoration!!

Finally after all the steps, you can start to make your plate perfect to serve for guest or family. I used also some rocket, cucumber and pepper as a garnish.
How to wrap is just easy! Just get a wrap, put the fillings or just one in the wrap, maybe some lettuce or rocket inside, fold the wrap and voila………!

enjoy you meal/ provecho


wrap it all…the sauces

Yes you reached the part two of making the wraps, HOORAY!!!

First I made guacamole, this I spices up a little bit, so if you don’t like too make it too spicey put some less pepper in it.

NUMBER 1 the guacamole
Ingredients of the guacamole

1 avocado
1/2 lemon ripped of his juice
1 medium onion
8 pieces of dried piri-piri
1 teaspoon  dried paprika powder
2 cloves of garlic

The tools

Use the food processor
a little bowl to put the sauce in

What to do

Just pour everything in the food processor and blend till it’s getting smooth! Your sauce 1 is finished!
Just pour it into the bowl

NUMBER 2 the tomato sauce

2 tomatoes cut in cubes
1 cup of water
1 tin of tomato paste (68 gram)
1/2 tablespoon balsamic vinegar
some flour (2-3 teaspoons) to make the sauce thick
1 tablespoon of dried basil

Kitchentools

a sauce pan
a beater?

let’s start

Put the saucepan on the fire, pour in the water and the tomato paste and mix till it’s all red coloured and has no lumps.Now you can pour every ingredient except the flour in the pan and bring it to a boil. Boiling? Put the gas down and make the sauce thick when you pour in slowly the flour and stir very well. So this is done also. You are really rocking

you are almost there just the filling has to be made this is easy also!

wrap it all….the dough

big news today, somewhere in the Netherlands a suitcase full of money felt out of a money transport..the cars behind the money transport stopped and picked up a lot of the money. Yes the money was laying on the street I wish I was there at that time : ) No I was at home cleaning the house, doing some shopping and the most important I was in Amsterdam far away from the incident, next time better.

The summer here isn’t really getting better, still rainy, it looks like autumn, I am curious what the autumn will be ( like winter?). Anyway a lot of time to cook some great meal. Looked what I had in the fridge and I had a great idea some Mexican wraps would be nice..Let’s make it

I made everything on my own even the wraps, if you are lazy just buy them in the shop and look if they are vegan of course.

So first the wraps because it takes the most time to make it

Ingredients of the wraps

350 gram of spelt flour
200 ml water
1 teaspoon chilipowder
2 tablespoon of olive oil
1 tablespoon of dried chive

Kitchentools

a food processor with dough-hook
a bowl
a slightly wet towel to put over the bowl
a frying pan
a rolling pin
some flour to roll the dough on

How to make

Mix everything together in the foodprocessor till you get a roll of dough what is really flexible, not too wet and not to dry. (if it’s to dry put some more water in it, if it’s to wet put some more flour in the mixture) Let’s stand for 1/2 hour in a bowl covered with a slightly wet towel (so the dough won’t dry).
Now it’s ready for rolling the wraps, the wraps are just like pancakes, make a little balls and roll them round as big as your biggest frying pan. (use the roller pin and the flour to let the dough not be sticky on the table)

I made 10 wraps out of the dough, the one is more beautiful as the other but the taste is nice ; ). Finished rolling? Time for baking the wraps.
Put the frying pan on a fire, and one by one you will bake the wraps, when you see the wraps bubbling you will turn it around, look if they are baked well on both sides and so on..

Kosher versus vegan…..

Wow it’s amazing to have two persons from Israel in the house, I don’t know much about Israel only the never-ending problems and the funny g like we have in the Netherlands!
nice to talk about their country and of course the lot of difference, it’s funny they told me about Shabbat, it’s every saturday and you are not allowed to use electricity, bus, bicycle and of course they tried to explain me about Kosher food. I think it’s difficult to be kosher and there a lot of rules, about the milk must be seperated from the meat, and the meat must be kosher also. I thought it’s very interesting so I searched on the internet for more information and especially where you can buy kosher food in Amsterdam, I never searched for it and they asked, but I didn’t had an answer, but I think if you are a vegan you are very kosher or not (and what about the hygenic rules)? Maybe someone has an answer for me, I think it’s very difficult.

But I really enjoyed the time being with them in Amsterdam and walking around, at the redlight district, waterlooplein and find the Haagen-daz (it’s kosher they said!) so funny, and I made some real nice Dutch ‘snert’ for them (snert is a dutch peassoup) they ate it almost all, you go girls !!
For you the recipe, maybe for home, but I think the heat in Israel won’t make you desire for some Dutch wintersoup!

The ingredients (4-6 persons)

500 gram splitpeas, dried ones
1 string of celery cut in slices
100 gram of potatoes (cut into little pieces so they will be sooner ready)
50 gram of endive for garnish
2 1/2 liter water
3 tablespoons of apple vinegar
2 tablespoon of savory
some parsley
Some bouillon to give it more taste ( I put circa 1 tablespoon of vegetable bouillon powder)
Seitan for 4 persons (http://en.wikipedia.org/wiki/Wheat_gluten_(food)
1 big onion
I had also some mushrooms (like 100 gram)
some oil for baking

Which kitchentools you need

a cooking pan
a stove
A food processor
a knife
a frying pan
a wooden spoon
a colander
some bowls for the soup

Now let’s begin to make the ‘snert’

Just put the water together with the split peas in the cooking pan and lets boil it for 1 1/2 hour. It’s a long time and don’t forget sometimes to stir (otherwise the peas will stick on the bottom of the pan)
So you have a lot of time to cut the onion in slices, the carrot in slices, the mushroom in slices,put in the onion and the mushrooms in the frying pan and bake them till they are ready ( set de frying pan aside).

When the split peas and the water is swompy you put in the potatoes,the herbs/spices, the bouillon, apple vinegar and the carrots/celery ( carrots/celery you will put above the cooking pan in a colander)
Let’s boil for 10 minutes tillt he carrot is soft. The water mixture you will puree in the food processor till it’s smooth and very thick, put back in the cooking pan. Now blend the mushrooms, carrots and onion in little pieces and blend them not like smoothlike.
Put this together with the green swomp in the cooking pan, now it’s time for the finishing touch, bake the seitan till it’s got a darker colour (and don’t eat too much of the seitan when you are baking it : )).

Get the bowls to put the soup in, pour some soup in it, on top you will sprinkle some endive and some seitan.

Eet smakelijk and enjoy the winter dish and imagine the winter wonderland  and snow

Ilse here you are => the beanburger….

Finally, I had time today to make the beanburger almost perfect (still they get very dry  when you set them aside, so eat directly). So finally Ilse you can make this also at your house!

Ok lets tell the whole story, last she was at my house and we cooked some dinner and tried for the first time to make a bean-burger…We found some recipe in a cooking-book, the idea was quit ok, but the taste it was fainted. So Ilse gave me instruction to make it better and more spicey.
So Ilse here is the recipe I can make a lot of burgers from the ‘dough’ so maybe you can take the half of it or maybe 1/4th of the recipe amount

Ingredients ( for 20 little  burgers)

700 gram berlotti beans ( I used dried ones so you must soak it for 12 hours and after cook for 1 1/2 hour) or just canned beans maybe kidneybeans?!
225 gram of mushrooms cut in slices
2 red onions cut in slices
3 cloves of garlic pressed
1 leek cut in rings
2 tablespoons dried parsley
2 tablespoon of ground cumin
1 tablespoon dried chive
2 teaspoons or maybe 3 ground chili powder( or maybe try some curry powder once)
1/2 cup walnuts
some breadcrumbs to roll the burgers in ( you can also do without)
(maybe you can also put a carrot in the burger steamed before ofcourse or red bell pepper)
some oil

The kitchentools

for Ilse the magimix!!
a wok
a wooden spoon
a stove
a frying pan
a bowl

Let’s begin!

Put some oil in the  wok and sautee the onion, garlic, leek and when these are like glass, you can put the mushroom also in the wok. Bake till they are like gold…don’t let it burn ; )

In a meanwhile you can put the beans without the water in a bowl and mix them with all the spices and herbs and at last you put the walnuts in..
I think everything is finished, yes..So now put everything in the magimix in the biggest bowl, with the knife and pulse a lot of time till the mixture is mashed and still with lumps ( don’t make it too smooth). And you can see that there’s still beans in it..

Now wash your hands well and get with your hands some ‘ dough’ out of the bowl and make a burger from it..keep on going you are doing well so 19 to go….
Take the frying pan and put some oil in it, every burger before it gets into the pan you will ‘roll” it into the breadcrumbs so the outside will get a little crunchy, if you don’t have breadcrumbs the world will not perish, bake them without. Bake them on both sides, when you turn them around take it easy…
Now they are ready to serve

And Ilse I still need your help for making them round and beautiful ; )

Eet smakelijk/ bon appetit

(based on a recipe by Linda Doeser)

chickpeas suddenly turns into hummus….

no big news today, listen to some music all the day. Just thinking what to do when I have my website and of course make some nice spread for on bread. I like to make spreads, otherwise as a vegan you don’t have much to put on your bread! Sometimes I make a toast with vegan cheese and some pineapple on it (but this is really expensive and I think not the best product for your health because it’s a refined product)
If you want to live healthy you must take the most whole food you can get, not flour but wheat flakes for example (that contains the most vitamins) Every process with the food, the product will loose some vitamins. Please keep this in your mind and you can live a much healthier live!

Back to the spread I made, this is a typical Arabic food, it’s called hummus and made out of chickpeas! I make it more thicker so it won’t fall of the bread. You can make also some sauce of it but it most be more liquid then!

How to use dried chickpeas?
I use dried chickpeas, they must be in water for at least 12 hours. So before I go to sleep or at dinner time I put them in a bowl and soak them in the water. Let’s say 3 times more water then chickpeas
After they must cook for at least 1 1/2 hour in clean fresh water, I put some wakame (seaweed) in it, they told me this combination let you digest the beans easier.
When it’s finished boiling for 1 1/2 hour and they are soft you can use them for hummus
(this is the long preparing time)

The ingredients of the hummus (a lot of hummus)

500 gram chickpeas canned or dried and prepared like above,( for more creaminess in the hummus get rid of the glassy peel from the chickpeas, by taking 1 chickpea in 2 fingers and slide the peel off)
1/2  lemon and his juice
circa 1/3 cup oatmilk or water (or try some soy yoghurt instead)
circa 4 tablespoon of oil I used flaxseed oil ( you can use olive oil also)
1 1/2 tablespoon tahini (sesame-paste)
3 cloves of garlic
circa 1/2 cup fresh parsley or maybe 1/4 cup dried parsley
circa 1/2 cup of fresh coriander
circa 3 teaspoon ground cumin
a dash of Himalayan salt

(3 teaspoon of ground cayenne pepper if you like it spicy)
maybe some pepper if you like

Which tool to use

Just a food processor
a bowl to put the hummus in to set aside in the fridge
and maybe the cooking pan if you use the dried chickpeas

So how to begin

Put the chickpeas in the food processor together with the spices and garlic. Blend it and slowly pour the milk in the mixture, the lemon juice, the oil and the tahini.
And I would say when its all smooth then it’s ready to be used as a spread! And to make it more smoothier just pour in some more oil or milk, taste what you like. This recipe I don’t know exactly because I taste and make this by feeling

 

شهية طيب/enjoy your meal

sunday the most chill out day of the week……

sunday the most relaxing day of the week, just doing some gardening, baking a bread,sitting in the sun…This day is a restday from all the busy activities through the week.
Maybe later on we go to the magneetfestival  we went 2 days before, and it was really nice. On a small  piece in Amsterdam they built tents for music and acts, you can hoop at the hoolahoop-cottage, eat some nice dinners (also vegan), meet some nice people, they try to be very good to the enviroment, you can camp if you want and don’t miss anything from the festival. So if you have time just go there and enjoy

But we are still on the relaxing tour and on the healthy way, so this morning I made a fresh juice with melon, mango, orange juice and some herbs like thai basil and mint. In the evening I made some salad mostly from vegetables from the garden YIPPIE, some potatoes with rosemary and fried tofu with chilisaus, and finally we didn’t go this day to the festival, my boy and me picked some blackberries for the icecream what is still in the freezer.

The ingredients of the summer salad

1 beet cut in little cubes
some green ‘lettuce’ from the garden 200 gram ( I took chard, rocket and sorrel)
1 zucchini cut into slices
1 red onion cut in little pieces
1/2 of lemon juice
2 oranges ripped of their juice
1/2 cup roasted sunflowerseeds
some walnuts make into little pieces
2 teaspoon sesame-oil
1-2 tablespoon ricesyrup
1 little turnip cut in thin slices
some beans, east indian cherry flower and parsley for garnish
some orange zest for garnish
some pepper

the ingredients of the potatoes

1 kilogram of potatoes cut in triangles/rectangle
some rosemary ( I think 1 tablespoon)
some oil
some salt

the ingredients of the chili-tofu

500 gram tofu drained ( no water) and cut into cubes
vegan sweet hot chilli sauce

The kitchentools

2 cooking pans
a colander
a knife
a big bowl for the salad
little bowl for the dressing
frying pan
a wok

So how to begin?

Put some water and the beet in the cooking pan and bring it to a boil, let’s slowly boil for 10 minutes. In a meanwhile you can prepare the rest of the salad, wash the “lettuce” put them in the bowl, roast the sunflowerseeds in a frying pan without oil, cut the courgette in slices the turnip and also the onion! The beans for garnish, the zucchini and the turnip put them together in the colander and put them on the cooking pan where the beet is still in. Just steam them for 10 minutes, while the beet is again boiling for 10 minutes

Now wash the potatoes with the peel still on ( because thats very healthy) Cut them in little triangles and bring them also with some water in the pan to a boil and let them boil for 10 minutes, be careful don’t make them to soft.

So everything is boiling and so on. Time to make the dressing this is really easy, just take the juice from the lemon and the orange whisk together in the little bowl, then pour also the rice-syrup and the sesame-oil together. This will be the dressing!

I think the beet and the zucchini, turnip, beans are ready, put them in the big bowl, and mix with the salad so you have a colourful bowl.

Yes we are going to fry the tofu, so in a saucepan you pour some oil, and let the fire heat up the oil. When it’s hot ( just put a drip of water in it and when is says ssssssssjjs it’s ok) then put in the tofu for about 3 minutes, when you get them out, put them on a kitchen-towel so the oil will get out and get into the kitchen-towel.
Every tofu-piece is fried? Marinade them with the sweet chilli sauce

Take the wok now and let the oil heaten up in the wok, when this is at the right temperature, bake the potatoes (please without to much water) together with some rosemary, till they are golden brown. A child can do it!!

I think all the ingredients for the nice tasty plate are ready so, make the plate like a painting and be creative. Put some potatoes, salad en fried tofu on the plate and voila a nice summerdish, oh and yes before I forget put some dressing on top of the salad ( and also the garnish). Maybe some pepper and salt to finish

 

 

enjoy your meal!

waterday…..ends up with beansoup

Sun today, much water and a lot of people!! This day we were in Edam (a city close to Amsterdam) there was a special day called “waterday”. I never been there before, but yes, it was really nice. All little markets, some racing with boats (simple boat and the peddles were spades) and food…..Our score for today = Allard meet a lot of old friends (from 20 years ago) a nice ‘ugly’ flower plate with a touch of gold, and three tins (so I can collect more stuff ; )) and some nice beer, wine and prosecco!
Now at home enjoying the soup I made, I wanted to make beanburgers before thats why I had cans with beans in the house, but no time and I didn’t feel like to make them…..Sorry Ilse no better beanburgers then we made before (so the recipe will come soon)
But I have another bean-recipe for you

Ingredients of the soup you don’t want to share with your new love (4-6 persons)

1 liter of vegetable bouillon
2 red onions cut in slices
500 gram brown beans (from a can wash with water before)
500 marrowfats (if you don’t have this use more brown beans or maybe kidneybeans)
5 bay leaves
1/4 cup white wine vinegar
surround 4 teaspoons chili-powder
surround 4 teaspoons paprika-powder
1 tablespoon savory
some oil
2 cloves of garlic pressed
5 junipers
2 strings of celery cut in thin slices

The kitchentools

a food processor
a cooking pot for 2 liters of soup
a knife
a colander

How to make?

Just easy to make and I takes less of your time. Just put some oil in the cooking pan and heat this up, when it is at the right temperature, sautee the onion and the garlic for 2 minutes .
Pour in the bouillon and the junipers, bay leaves, savory, paprika-powder, white wine vinegar and the chili-powder (so everything except the beans and celery) Bring it to a boil and simmer for 10 minutes while the celery is on top (in the colander), after pour in the beans and simmer for 5 minutes.
You think, its the taste you want? and you think it’s ready. Pour the soup in the food processor and blend till it’s lump free!

Pour the soup in the bowls and put on top, the steamed celery and some 4 seasoning pepper as much as you like. Maybe some parsley to finish……

Enjoy the meal/ eet smakelijk

Slovakia…and ‘boerenkool’ with seitan and gravy

For me it’s a long time ago I was in Slovakia, but it’s a real nice country. In Bratislava I met a nice man, Fedor named, at a bar very late in the night, he is a musician at a band called the Traditional Club Bratislava, a nice band I can say after I got a cd from his band ; )

He gave me a place to sleep at his house and I met his wife…( I was  a alone traveller and I always used to go to some city or place without knowing what to do where to sleep and so on) He and his wife arranged sleeping places all over Slovakia, my week was really complete and I really enjoyed. And now today years after my big adventure I have some people coming to Amsterdam from Slovakia ( yes, for couchsurfing) All day I preparing a nice dinner for them, they will soon know what “boerenkool” is. The long preparing time is because of the seitan I make on my own. Here you get the recipe for when you guys are back home and think about Amsterdam and the hopefully “nice” dinner you ate….

the seitan first ( very long time 4 hours)

3 cups of speltflour
3/4 cup of whole wheat flour
1 to 2 cups of water

for the sauce (to simmer the seitan in)
1 cup soysaus
2 cups water
1/2 cup ginger minced

What you need

a bamboo steamer
a cooking pan
your hands (and a bowl) or a mixing machine with dough hook

How to start

It’s easy to make but it’s a long time to prepare..so get some nice music. Put the flours together and mix, while it’s mixing you poor carefully the water in, knead it till it’s getting smooth.
Finished? make little rolls from the ball, like 4 centimeters thick and very long (what fits in the bamboosteamer)
Now it’s ready for steaming, steam the rolls for 20 minutes. After they steamed let them cool..when it’s cold make little pieces of the roll like 2 cm at thickest point.
Cut everything in little pieces, get the cooking pan put the ingredients of the sauce in it and also the seitan, now simmer for 3 hours while you stir occasionaly. I just put after 1 1/2 hour more water in the cooking pan….

So when it’s finished after 3 hour it’s ready for using, just bake in a frying pan till it’s got a darker color!!

So how to make the boerenkool (kale)

This is easy to make, but first the ingredients.

3 kilogram of potatoes
800 gram frozen kale ( I didn’t had the fresh one, because it isn’t the time)
soem fieldbeans for garnish
a lot of 4 seasoning peper
1 cup oat milk
some salt
90 gram of garden orache
90 gram purslane

Needed tools

a cooking pan
a masher
(thats all ; ))

What to do?

Boil the potatoes together with the kale in some water (like 20 minutes) when this is finished you will mash the potatoes and put the oatmilk, garden orache in it.. And then put some salt and pepper as much as you like for taste. Now it’s ready!! ( I like it when you taste the kale very well)

Now the gravy as a finishing touch!

Ingredients
30 gram of vegan butter
2 onions cut in slices
some vegetable bouillon ( maybe 2 teaspoons)
maybe some cayenne pepper for taste
some flour
1/2 cup water

The kitchentools

a frying pan
a wooden spoon

I made the gravy very easy, just soften the butter in a frying pan and then when it’s soft you will bake the onion and put the bouillon and cayenne pepper in it for taste. And now pour in the 1/2 cup of water and the flour stir very well ( without lumps) and make a sauce of it.

All the pieces can put together now, take a plate. Put some kale on it, in the middle of the kale you make a hole for the sauce.
The seitan you will put on th e site of the kale and also put some sauce on it
Here is your very special Dutch food all Veganistedeet smakelijk/ enjoy you meal

(seitan recipe based on a recipe of Paul pitchford)