almost halloween, that means pumpkintime!

It’s so easy to remember when Halloween is coming the pumpkins are everywhere in the store and not so expensive! And pumpkin is so delicious and sweet, and if you do it right you can cut out a face at the peel of the pumpkin, so you can put a candle in it and decorate your house or outside the house. Nice for the darker days
(It’s a hell of a job to cut out the meat of the pumpkin without ruin the pumpkin, but if you are patience you can do it!)
When the pumpkin is organic and not sprayed you can eat also the peel, I like to use everything of a vegetable, so you won’t throw anything away and get every vitamin of the vegetable inside your body. And most of the time just a little under the peel there are the most vitamins located.
So anyway what I made today is a nice pumpkin soup. A little hot and sweet, for me the perfect combination. 🙂
I made a big pan so I can eat also the day after some soup, and most of the time the taste is even better then when it was fresh cooked! Enjoy to make it and maybe to cut out a scary Halloween face…….and the seeds (dry them) maybe you can put them in the summer in the garden and who knows maybe you get some pumpkin plants!

The ingredients of the pumpkin soup (4-6 persons)
half of a pumpkin (surround 800 gram) cut in little cubes (organic? leave the peel on it will get soft)
1/2 of a onion cut in little pieces
10 mushrooms cut in slices
80 gram of coconut cream (santen) better is fresh coconut milk but I didn’t had it at home 😉
1 1/2 litre of vegetable bouillon
1 tablespoon of curry powder
1 teaspoon of chilli powder
1 leek cut in rings
3 big carrots cut in slices
juice of 1/2 a lemon
5 gram of fresh ginger (rasped)
Maybe some pumpkin seeds for garnish (baked in the oven for 10 minutes on low fire)
some oil
a dash of cranberry syrup for every bowl
1 tablespoon of dried parsley

the kitchen tools
a wok
a cooking pan
a food processor

The start of the soup
Cut everything what must be cut and wash also every vegetable! Get the pumpkin, the carrots, ginger, coconut cream and the bouillon, put them all together in the cooking pan. Bring it to a boil and simmer for 10-15 minutes. When the pumpkin and carrots are soft it’s ready
In the meantime you can prepare, the onion, leek and mushroom in another pan! Get the wok and put some oil in it, heat the oil. After put in the leek and onion, the mushrooms you put in when the vegetables are glassy. The mushrooms must get a little tan and when ready set the wok aside.
The bouillon must be ready now! Get the food processor and ‘mash’ the vegetables till they are smooth…Put them back in the cooking pan, now poor in the lemon, spices, leek, mushrooms and onion. Stir well and stand for 5 minutes on a low fire. Get the bowls poor in the soup, put a dash of cranberry syrup in it, ready to serve!

Enjoy your meal!

proud on the falafel………فلافل

Really nothing to tell today, only thinking about what to make next week for my cousin and nephew! (they are going to sleep for 2 days at our house)
And of course I thought about falafel, it’s nice with some pita bread and you can fill the pita bread with some falafel and vegetables of your own choice. Some sauce what you want and the finishing touch will be fries of course, good for children I think!
So finally today I discovered the right recipe, because a lot of time when I made falafel it was a surprise when the balls were perfect and not fallen apart when frying them.
Now here is my recipe of falafel I hope you can make it also!
O and falafel has a special place in my life, because as a vegan it’s difficult to get some fast food thing, not talking about fries they are everywhere here in the Netherlands. The Maoz (a fast food restaurant) I really like, a lot of choice with the vegetables and some nice falafel! And I read on wikipedia it’s a Lebanese dish

The ingredients of falafel

240 gram of chickpeas the dried ones and soaked in water for 12 hours
1/2 cup of fresh mint leaves
3 cloves of garlic
1 1/2 tablespoon of spelt flour
3/4 teaspoon of chilli powder
2 dashes of salt
1/2 tablespoon of dried coriander leaves
1/2 tablespoon of grounded cumin seeds
juice of 1 lime
1/2 teaspoon of baking powder

the kitchen tools

a food processor
a fridge
a frying pan with some coconut oil for frying

Lets start

So get the food processor and put all the ingredients together and make some dough of it, it will be a little fallen apart dough but when you make balls of it with your hands it must stick together!
So now roll balls like walnut size from the dough and put them on a plate in the fridge (30 minutes) before frying them.
Ready for frying, beware the oil is at right temperature like 170 degrees Celsius. Now put the balls in the oil and fry them till they have a brown colour. Get them out place them on a paper kitchen towel and they are ready to be eaten.
Maybe you can change the spices or put some onion in one time to make different falafel :). And some mint leaves still on the kitchen table? Lets make a nice mint tea 😉
Anyway get some pita bread fill the pita with some lettuce, tomatoes or some other vegetable and put in some falafel! And maybe some garlic sauce or tahini sauce
Enjoy your meal/ شهية طيبة

demonstration….and again beansoup!

No money, money go to the richest, the normal people cannot get help, they have to pay more and more. Share, money is for everybody.
Yes I forgot about the demonstration occupy, but my boyfriend said to me we have to go there. I have a lot feeling with environment things but political and money things are not my best side, but of course i have an opinion about the subject.
We weren’t very long on the Beursplein in Amsterdam, because my boyfriend had to work and I had the little man with me..and it’s really getting cold, when you are not in the sun you freeze 😉
Respect for the people who slept there in tents and still are demonstrating!
Now at home getting the almost last vegetables from the garden. some carrots, cardoon (wow this is soo amazing plant) and one day before I decided to make something with beans, it’s cheap and very healthy. if you don’t have cardoon it’s not a big problem, maybe you can choose for some celery and more carrots!
Mmm and after I wrote this I tasted the cardoon and it wasn’t tasty any more, so I didn’t put cardoon in it also!

so the ingredients (4-6 persons) of the bean-soup

300 gram of aduki beans (I used the dried ones, 12 hours of soaking and 1 1/2 hour boiling in hot water)
a string of wakame seaweed cut in pieces
1 teaspoon curry powder
1 teaspoon of djinten/ grounded cumin
1 pepper without seeds cut in 8 pieces
1/2 yellow bell pepper for garnish cut in bites
3 big carrots cut in slices
2 onions cut in rings
vegetable bouillon for 1,5 litre
2 potatoes cut in 6 parts

Kitchen tools
a cooking pan
a food processor
bowls for the soup
a wooden spoon
a knife
a frying pan

Ready to begin?

Prepare the aduki beans one day before if you have the dried ones, put them in water and let stand for 12 hours.
So cook the aduki beans 1 1/2 hour. So now you can begin with making the delicious bean-soup, put the beans in the cooking pan with some of the bouillon, together with the potatoes, djinten, curry powder, pepper  and seaweed.
Bring it to a boil and simmer like 10 minutes till the potatoes are soft!
After you will purée the soup till it’s smooth, pour back in the cooking pan, and now pour in the carrots and the rest of the bouillon, let simmer till the carrots are soft approx. 10 minutes!
Get the frying pan and bake the onions with some oil till they are glassy. Now you can get the bowls, pour the soup in the bowls, on top some onions and of course don’t forget the yellow bell pepper to fresh up the soup.
I would say eet smakelijk/ enjoy you meal

parsley..

Parsley is extremely healthy, and nice for decoration also. It’s very green and the taste is fresh. You can use the herb for a lot of recipes, enjoy and try it out. But I think everybody has taste the parsley already and know where to use it for : ) Anyway you have 2 different kind of parsley: curly leaf (P. crispum Crispum Group; syn. P. crispum var. crispum) and Italian, or flat leaf (P. crispum Neapolitanum Group; syn. P. crispum var. neapolitanum)!
When to put in the ground?

You put the seeds in the ground surround March and April. Anyhow you can put them in the ground till August. Put the plants in rows (20 centimetres between each row) Be patient because it can take a long time before it will grow!
You can eat all the summer ,and maybe the autumn, (it depends on the weather parsley likes warm weather) from it, just cut some parsley what you want, it will grow and grow, so don’t take out the whole plants but just cut it when you need some parsley.

ready for use?

You can use the parsley when they have green leaves, you can see immediately.

Which vitamins parsley contains

Vitamin: A, B1, B2, B6, B11, and C.
Minerals: Sodium, Potassium, Calcium, phosphorus, Magnesium, Iron, copper, sink.*

TCM = Traditional Chinese Medicine

Slightly warming thermal nature, pungent, bitter and salty flavour. Improves digestion. Detoxifies meat or fish poisoning, ripens measles to hasten recovery. Promotes urination and dries watery mucoid conditions (good for treatment of obesity, mucus in bladder, swollen glands and breasts, stones in the bladder, kidney, or gall bladder.)
Parsley is effective for almost all urinary and kidney difficulties but not for cases of severe kidney inflammation.
It strengthened the adrenal glands and benefits the optic and brain nerves, also very useful in treatment of ear infections, earache and deafness, counteracts halitosis and poor digestion.
Parsley is often taken as a cancer preventive**

* http://www.voedingswaardetabel.nl/
** healing with whole foods by Paul Pitchford

it’s raw!!….corn soup

Last week I am very interested in raw food, I think it’s very well in combination with vegan food. And nice to experimentation..I always watch who’s the chef on the Dutch television it’s a food program, 4 people are going to cook at their house for each other, but one is the real chef….so you have to guess
Last week there was also a raw food lady, she had her own garden and the raw food she made looked very delicious…
Anyway if you don’t know raw-food I’ll explain, you just eat everything raw, you don’t destroy vitamins, you can heat food like  50 degrees Celsius the other people say 42 degrees Celsius (so the food stay alive!).
Now I have for years a book from Charlie Trotter and Roxanne Klein, but always when I looked at it, it was taking so much time to make, but now I dared to make one soup and cashew-cheese…BRAVO!

Yes it’s very laborious and it takes a couple of days, but for this corn soup you just need 2 days!!
So I wanted to share this recipe, it’s not from my own….

Ingredients for the Indian spice mix*

1/2 tablespoons of fresh ground cinnamon
1/2 tablespoons of fresh ground cardamom
1/2 tablespoons of fresh ground coriander seed
1/2 tablespoons of fresh ground cumin

ingredients for the curry oil*

the Indian spice mix
1 clove of garlic
1/2 teaspoon fresh ground turmeric
1/8 teaspoon fresh ground cayenne pepper
6 grains of smoked salt (I don’t know what it is so I just used sea salt)
1/4 teaspoon sea salt
2.5 decilitre olive oil

The kitchen tools

a blender
a grinder
a bowl

The start of making the curry oil, just put all the ingredients together in the blender and blend for 2-3 minutes. You put the mixture in a bowl, put some plastic on it and put it for one night in the fridge!
You must use this oil within 2 days!

The ingredients of the corn soup!*

7,5 decilitre sugar-corn-grains
2,5 filtered water (I just use normal water I just have to use to all this so I don’t have everything at my home)
grey sea salt (I used normal) and fresh ground pepper
1,2 decilitre sugar-corn-grains
4 tablespoons of palm heart
4 tablespoons curry oil

The kitchen tools

a blender
a colander
a food dryer (I didn’t do because I didn’t have one!)

How to start

Just blend the 7,5 dl corn and the water till it’s a smooth purée, get the colander and sieve the soup in a bowl. Now put in the pepper and salt

The garnish for the corn soup, you need the food dryer, just put 1,2 dl in the food dryer at 40 degrees Celsius for 2 hours (they are still soft but also dried)
I didn’t dry the corn, I can understand it gives a bite to the food, next time better!
So cut the palm heart in nice pieces and I would say make a nice decoration of the soup, with the curry oil, palm heart, pepper and corn*

Enjoy your meal

* the recipe is from the book:
Raw written by Charlie Trotter and Roxanne Klein

cycling rules…and tomato soup also!

Cycling, cycling all the weekend cycling. But what a fun I had and also muscle pain but I take it for free with it.
I recognised the landscape of the Netherlands can be nice, sometimes you forget that kind of things in your own country.

Me and my friend cycled from Amersfoort to the Erkermerderbeach (http://www.erkemederstrand.nl/), like a lot of other Dutch people did (funny when the sun is shining all the people in the Netherlands go cycling walking and to the beach to get a tan!) A part of the cycling road was very small so when you had oncoming bicycler’s it was a challenge not to touch each other. We passed the Eemmeer a big lake with a lot of birds, ducks and sailing-boats, it was so beautiful especially when the sun is shining in the water. And when we reached the beach we swim in the very cold water we felt like heroes doing this…..sighs….I am again dreaming, because now the weather is really getting like autumn has to be, rainy and the leaves are falling of the trees. So really not the best weather to go the beach and swim! But the smell of leaves (especially when you are in the forest) is really nice.

Every season has it great things, and when it’s getting autumn the time for eating soup has arrived, nice when you come home and it rained, you feel like you need something hot in your body to warm you up a little bit.
So time to make an easy tomato soup, easy to prepare and a great taste.

Ingredients of the easy tomato soup (2 persons)
700 gram of tomatoes ripped of their peel and cut in 4 pieces
4 sage leaves
juice of half a lemon
1 big onion cut in little pieces
1 litre of vegetable bouillon
68 gram of tomato purée (2 tablespoons)
3 cloves of garlic
some oil (sunflower or olive oil)
1 tablespoon of fresh thyme (maybe you can also you fresh basil, but put in the soup on the end, when the soup is finished)
1 tablespoon of balsamic vinegar
some sprouts (what you like) as garnish

The kitchen tools
a cooking pan
a food processor
a knife

So lets start

First get a cooking pan and boil some water out of the tap and make a cross with the knife in the tomato, and put them in the boiling water, let them boil for some seconds now you can get the peel off, but take care of your hands the tomatoes will be hot! Cut them in 4 pieces
Get the cooking pan again, put some oil on the bottom, put in the onion and garlic and fry them till the are little glassy.
Step 2 is put in the tomato purée and mix well, now it’s turn for the bouillon to poured in and of course all the other ingredients bring it slowly to a boil, and simmer for 10 minutes.
Put the soup in the food processor and mix till it’s smooth, ready to serve, maybe you can think about some nice garnish, some fresh twig of thyme, basil leaves or sprouts or parsley.
Anyway I would say bon appetite!

Enjoy your meal