association……..green hulk wraps

Tomorrow is going to be a special day, we are going to be an association. It took a long time, but finally we are going to be. After.. we can have a contract for our gardens (vegetable gardens we ‘own’) and our own bank account,
Today I went to garden after a long time and I must say it looks perfect, I still have Swiss chard and  kale (a couple of Brussels sprouts). I found a new recipe on this site, thank you for sharing this…It’s so nice and I am addicted to eat. so here you are I changed a little of the ingredients and put in some curry powder.

Ingredients for 4 green hulk wraps
200 gram of kale (you can use also half swiss chard and half cavalo nero,palm tree kale, just experiment with this)
60 gram of cocnutoil
1 green cooking plantain
1 teaspoon of curry powder

kitchentools
a foodprocessor
an oven

How to make this wrap….
Wash the vegetables and let them dry (so the washing water is not on the vegetables any more), in the meanwhile get the peel of the plantain and put this together with, the coconut oil the spices and vegetables in the food processor. Make a smooth mixture of this.
When it’s smooth get the oven plate and put some baking sheet on top, the mixture you spread out on the sheet (like wrap thickness), make a square so you can equally separate the big wrap in little wraps.
Bake the wrap for 50 minutes on 150 degrees Celsius (hope next time I will have a food dehydrator, I think this is perfect for the dehydrator)Cut the big wrap in 4 pieces
Put on top of the wrap some tofu, or vegetables or just eat them the way they are. It is delicious!

Enjoy

 

friends…swiss chard pasta

Happy new year!
Again another year, new chances and new wishes for 2015. I want to take it more easy, going to put the Ayurvedic living style into my life. Laugh more and especially enjoy life more. I do hope it will work this year. And maybe to begin my own food coach site, anyway I want to learn much more about food and health and want to help people with this.
This is a recipe I made last year, I liked it, just another way to use swiss chard. Swiss chard grows very easy in the garden and you can use it a lot in dishes. So here is another recipe!

Recipe for 4 persons
600 gram swiss rainbow chard cut in small pieces
For 4 persons penne pasta
125 millilitre oat cuisine
pepper and salt to taste
1 red onion cut in thin slices
3 cloves of garlic, minced
Some fake parmesan cheese (noble yeast flakes and walnuts 1:1)
some oil

Kitchentools
a cooking pan
a baking pan
some plates
a knife
some happy face

how to make
Cut all the vegetables, wash and so on…..Get the cooking pan and put in some water for the pasta, and bring it to a boil, cook for 10 minutes!
In the meanwhile get the baking pan and put in some oil! Heat the oil slow, no damps, because then the oil is too hot and not ok for your health!
Bake the onion and garlic for a short time, till the onion is glassy, put in the oat cuisine and bring it on taste with salt and pepper (make sure the oat cuisine is hot, not boiling) and now you can put in the swiss chard, cook this very short, you still want to have the vitamines in the food. Often I put of the heat and put in the chard and it will shrink anyway! Stir occasionally.
The ten minutes will be over now, time to make the plates beautiful…..Take the 4 plates, put first the penne on the plates and on top you put some of the sauce. Sprinkle some parmesan on the plates as garnish and to give the dinner more taste!

Stick on some candles and enjoy the dinner

pumpkin again…..pumpkin and sweet potato couscous

Today I ate something delicious, sweet potato I didn’t ate for along time, so it was time to eat again (because it is so sweet and healthy). So I bought some sweet potato, I had some pumpkin. Also some whole-wheat couscous, walnuts, sun-dried tomatoes and carrot from the garden!
Are you drooling already?
Here is the recipe special for you, the children really liked it also and me also 🙂

Ingredients for pumpkin and sweet potato couscous (4 persons)
800 gram of sweet potato cut in thin slices (3 mm)
1 kilogram of organic orange pumpkin, cut in slices like 5 mm (if it’s organic you don’t have to get off the peel!)ingr coucous pumpkin
200 gram of carrot sliced in pieces of 3 mm
375 millilitre of oatcuisine
pepper to taste
5 teaspoons of curry powder (I used madras)
2-3 tablespoons of olive oil (extra virgin)

240 gram of whole-wheat couscous
5-6 sun-dried tomatoes
handful of fresh mintleaves
1-2 tablespoon of walnut-oil
2 hands of crushed walnuts
Celtic seasalt to taste

Kitchentools
2 baking dishes
plates
a knife
a cutting board
a bowl and little bowl
a whisker
kettle for cooking water

Let the drooling begin….

First we make the oven dish, because this will take 45 minutes (in oven) to be ready. So cut all the ingredients like carrot, pumpkin and sweet potato. Grease the baking dishes with some olive oil. When this is done put in all the sliced vegetables (carrot, pupkin and sweet potato) mix it a little by hand. Time to get a little bowl and poor in the oat cuisine and the curry powder and some pepper to taste, mix well. This mixture you poor over the vegetables and by hand I mixed the vegetables with the sauce!
Put the oven on on 180 degrees Celsius and shove in the baking dishes, lets stand there for 45 minutes (It must be al soft, then it’s delicious and ready)

In the meanwhile prepare the couscous, boil some water in the water kettle. Weight the coucous and put into the bowl.
Cut the sun-dried tomatoes in tiny pieces. When the water is boiling you poor the boiled water on top of the couscous, I don’t know how much water I used, but let say the couscous must be under the water and the water must be like 3 centimetres higher as the couscous. Set aside, get ready to crunch the walnuts and cut the mint-leaves. When the couscous is cooled down poor in the walnut oil, salt, mint-leaves and walnuts.

By now the oven dish must be ready also. Get the plates and make an real painting of the plate with the nice smelling vegetables and great looking couscous. Enjoy this meal and you can always change the vegetables, maybe more carrots then pumpkin or almonds instead of walnuts. Be creative

end couscous pumpkin

Enjoy

Piano…..pumpkin pizza

Yippie jeeh! We’ve got a piano in tha house. Last week we drove with a rented car to veldhoven to buy a second hand piano with candles. Wow he is amazing, beautiful and now time to hire a professional piano tuner. Because I think he is really false! And after learn to play some piano, the books are already in the house….on the day we got the piano I made a nice pizza with pumpkin, something else then soup or pumpkin with rice. And last time I ate pizza I can’t even remember!

So here you have the recipe of a squared pumpkin pizza

Ingredients Pumpkin pizza (4 persons)ingr pumpkin pizza
for the topping
1 medium pumpkin cut in slices
3 twigs of fresh rosemary
4 tablespoons of pine nuts
150 (or more if you like) grams of black olives cut in tiny slices
1 tablespoon of white balsamic vinegar
1 leek cut in slices (very thin) if you can’t handle leek take something else maybe hot chilli pepper
mushrooms something like 100 gram cut in slices also
Some pepper/some Celtic sea salt
4-5 tablespoons of olive oil

for the bottom
2 tablespoons of extra vierge olive oil
150 gram of spelt meal
150 gram of flour
7-9 gram of dried yeast
3 cloves of garlic minced
150 millilitre water

Kitchentools
an oven
a food processor
baking paper
a bowl or 2
a wooden spoon

How to begin………
First we are going to make the bottom, so take a bowl. Poor into the bowl the flour and spelt meal, mix well with a wooden spoon, also poor in the dried yeast and mix again, after you put in the olive oil and mix again. Time to put the garlic in and also very slowly, while stirring, the 150 millilitre of water. There must be now a nice soft dough! When it’s to dry poor in some more water, if it’s too wet some more meal or flour. Leave the dough in the bowl and set aside for 30 minutes.
Time to prepare the topping, wash and cut all the ingredients! The pumpkin is going to be in the oven for 25 minutes at 200 degrees celsius, but before he goes into the oven you will sprinkle the pumpkin with oil (I think like 2 tablespoons, sorry I didn’t count the spoons) some pepper and maybe salt if you like. Just wait till the pumpkin is ready…

TICTAC TICTAC…………PLING

Time to get the pumpkin out of the oven the half of the pumpkin you put into the food processor together with the balsamic vinegar and 1-2 tablespoons of olive oil (and maybe some pepper) and you make purée of it. This you will put on the dough. So get the dough sprinkle the table with some flour, make a square of the bottom the same size as you oven plate (maybe 2-3 mm thick). On top you put the purée! Time to get your children so they can decorate the pizza (of do it your own), with slices of pumpkin, mushrooms, olives, some rosemary, pine nuts and leek. Sprinkle some olive oil on top and….yes lets put the pizza into the oven.pizza deco

You put the pizza in the oven like 14-15 minutes on 200-220 degrees Celsius. You can see if the bottom is like a real pizza bottom a little hard but not too hard, the pizza will be ready!
Clean the table, put the candles on some great music and poor in the white wine. Enjoy the pizza when it’s warm! And eat with the hands……….
pumpkin pizza endEnjoy/bon appetit

Lowlands…..bramborak

AAaaah I can’t wait, Saturday I am going to lowlands, it’s a great festival with a fantastic atmosphere. They say it is not going to be a great weather day but who cares 🙂
Singing with the songs, dancing and drinking beer, I hope they have some nice food to buy.
Today I made something I promised to make 4 years ago and to put on my blog, finally here it is……Bramborak a typical Czech dish without vejce (egg)!

Ingredients Bramborak for 4 persons
1 kilogram of potatoes (grated by a food processor)ingr bramborak
3-4 cloves of garlic minced
1/2 cup of flour
2 teaspoons of marjoram
Some dashes of salt and pepper
oil for frying

Kitchentools
a food processor
a frying pan
bowl

Lets make it….
Wash the potatoes, I didn’t peel them, but this is up to you. I grated the potatoes and put them in a bowl. Mince the garlic and put this also into the bowl, together with the flour, salt, marjoram and pepper. Make your hands dirty and mix by hands the potatoes and other ingredients together. When you have the feeling it is equal mixed, you get the frying pan and put in a little layer of oil (oil for frying)
bramborak mix
Heat the oil slowly till it’s at good temperature (when a drip of water is sizzling in the oil, beware of yourself it is always a little tricky water and oil)
Make little pancakes of the mixture, I put 3 in a pan together (diameter 10 cm or something like). When the sides are turning brown, bake the other side. They are ready when both sides are dark of course not black that’s a sign of to hot oil!
Finish the mixture and you have some nice snacks or side dish!
bramborak endenjoy/sníst

 

measuring……..parsnip/carrot dish straight from the oven

Last weeks are really exiting and very busy, with the garden project and of course school and the children, and also Japan what is already 1 month away!
Today we measured the individual gardens, wow time to go on the land, next week we are going to divide the ground to the gardeners…..I a soooo happy with this movement, we (the green house/het groene huis) did a great job together with people from this area in Amsterdam. I cannot wait to put the seeds in the ground, to be there in the summer with nice people, with some fire in the night and a nice cold beer after a day of hard working in the garden…dream on and let the dreams come true 🙂
So maybe I can make this dish I made last week with my own carrots and parsnips

Ingredients for the parsnip/carrot side dish (4 persons)
500 gram of parsnip, cut julienne
450 gram of carrot cut in thin slices (like 1 cm)
5 cloves of garlic just with the peel
some twigs oregano
4 tablespoons of oil
some salt and pepper to taste

kitchentools
a baking dish
a knife and cutting board
some good mood
a bowl

Let start….
Cut all the vegetables, de parsnip in julienne the carrot sliced, and the cloves you don’t have to do anything with it (even leave the peel on).Put the carrots and parsnip into the bowl and mix with the oil, be sure all the vegetables are covered with a little bit of oil!
Get the baking dish and grease the bottom with some oil, put in the garlic and carrot/parsnips..
Time to put the oregano twigs in the baking dish, mix everything well so you get a nice coloured mix of food!
This baking dish you must put in the oven for 45 minutes on 175-200 degrees Celsius, it is ready when they are soft.
This is really nice with some rice or some seitan on the side.

Enjoy

Saturday relaxing day…..steamed turnips with misonuts

nice a Saturday without stress, without planning without appointments. Today was a relaxing day. Kaya was at grandma her house and I was alone with Yvi, so slept for  3 hours in the midday enjoyed some music, made some fresh bread. looked into a new cooking book got as a present from grandma. A book with nice recipes, great to try when it’s my birthday…
But last I tried something out of a Japanese cooking book (one week ago), I got it from the library, good way to get used to some Japanese food, and as I promised I would make some more Japanese food. so here you are…I used instead of parmesan, the vegan version, the noble yeast flakes

Steamed turnips with misonuts (4 persons) kabu no furohuki*
8-12 little turnips
1 litre of dashi (bouillon/stock made from kombu)**
2 teaspoons of soy sauce
250 gram of spinach (I used carrots and some leaves of bok choy)
3 tablespoons of brown or white miso
1 tablespoon of mirin
1 1/2 tablespoon of sake
50 grams of unsalted mixed nuts  (I used only almonds)
1 tablespoon of noble yeast flakes

Kitchentools
a knife
a cooking pan
a saucepan
a colander(for steaming bok choy)
a mortar or food processor to grind the nuts in little pieces
a plate
grill

Lets begin……
Make sure you make the dashi first.
Wash the turnips and get the peel of (I let the peel on at some turnips because they are organic and washed very well). Get of the tops (and put them on a plate, it will be later the lid of the turnips) make a hole in the turnips to put in the nut mixture later, I did this with a sharp knife and cut out a whole because with a spoon it was too difficult, turnips are very hard of structure.
Get a cooking pan and poor in the dashi, turnips and soy sauce and bring it to a boil. Lower down the heat and  boil them till they are glassy.Get them out of the pan and put on a plate, be sure you will keep them warm (maybe put them under a cloth)

In the pan with the dashi you can cook the carrots for 10 minutes (till they are soft) and steam the bok choy for a short time (till they are softer, like 4 minutes ) I always to this with a colander on top of the cooking pan and on top of the colander a lid.(if they are ready before you are ready with the mixture keep it warm till serve)

In the meanwhile you can make the nut mixture, get a sauce pan and poor in the mirin and sake bring it to a boil and put the heat of and stir in the miso till it’s smooth. I did the miso at last, because they told me the vitamins and minerals will be destroyed if you cook miso.

Time to put in the last ingredients into the saucepan, stir in the nuts and noble yeast flakes.
Lets get the turnips and fill them with this mixture, put the filled turnips under a preheated grill till the filling is bubbling. (I didn’t had a grill I put them short into the preheated oven)
Now the finishing touch, get the carrots and bok choy, decorate your plate on a nice way and put the turnips also on the plate with the tops of the turnips as lids to give the meal a nice look.

Enjoy/楽しむ

*recipe from Yasuko Fukuoka from the book fresh Japanese

 

**for the dashi stock
Dashi stock for 3 cups

3,5 cups of water
kombu kelp, 10 by 5 centimetres


Make the dashi stock, it will take one hour! Get three pieces of kombu (kelp), wash it with a damp cloth, soak them after for one hour with 3,5 cups of water in a bowl! Bring the stock to a boil and get out the kombu, now it is ready to use

lights in the dark……cabbage/rainbow carrot dish made in tajine

We celebrated on the 5th of December Sinterklaas, and I have had a nice present a Tajine. He is so beautiful, even for standing on the shelf in the living room, he is glancing on his place.
What is also glancing are the lights here in the house, because of Christmas we decorate our house with some lights. Not so many as some people here in the area, because they  go way to far (In my opinion, but ok secretly for xmas I can enjoy it ). If you look into the house you see only lights! But in the darker days I like the xmas lights, they give warmth and coziness in these days. And talking about xmas, I have a great and easy dish to make. I made it before on school, we had a cooking workshop. So the recipe is a little from what I had on school, only with different vegetables, but made in the tajine! And if you don’t have you can make this also in a big enough frying pan with a lid on top)

Cabbage/rainbow carrot dish made in the Tajine(the recipe for 4 persons).
300 grams of rainbow carrots (orange will do also)
300 grams of Jerusalem artichokes
1 white onion
coconutmilk from a can 400 ml
1/2 of a white cabbage (550 gram)
1 teaspoon lemon zest (organic)
3 tablespoons of walnuts crushed very tiny, pumpkinseeds are even better to use (roast them before use)
3 teaspoons of ras el hanout*
1 1/2 teaspoon of turmeric
4 persons bulghur (+/- 280 gram) plus 2,5 times more water (1 cup bulghur is 2,5 cups of water)
flowers for decoration (marigolds would be perfect)

kitchentools
a tajine
knife
cuttingboard.
cooking pan for the bulghur
good  mood

How to make…….
To make it’s easy, but before it’s ready it takes a ‘long’ time. Make sure if you use the tajine first time you soaked it for at least 2 hours (but better 24 hours) and after you oil the tajine and bake it for 2 hours on 150 degrees Celsius.

So time to get started. cut all the vegetables (cabbage,carrots, onion), make sure you cut them in nice bite size pieces, be creative, maybe make the onions in circles and the carrot in slices/flowers.
Put all the vegetables in the tajine, poor in the coconut milk together with the spice ras el hanout* and some lemonzest!
Simmer this in the tajine for 45 minutes , the vegetables must get slowly soft. Mmm the smell when you open the tajine is really great!

In the meanwhile you can prepare the bulghur, cook the bulghur for 7 minutes and put off the heat and cool down in the water for 10 minutes, rinse the water out of the pan!
Mix in the bulghur the walnuts or pumpkin seeds  and the turmeric (so the bulghur gets a nice color)

When the bulghur is ready and the tajine dish you can serve this on 4 plates, make a beautiful picture of the plate, let the colors lighten up the dish!

enjoy/شهية طيبة

*recept of the ras el hanout (spice mixture)
You can buy it in the store, but I followed this recipe1 1/4 teaspoon black pepper (whole)
1 teaspoon gingerpowder
1 teaspoon cuminseeds
1 teaspoon corianderseeds
1 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon cardamomseeds
1/4 teaspoon paprika powder
1/4 teaspoon ground turmeric
1/4 teaspoon celtic seasalt
1/4 teaspoon ground piment (I left this out because I didn’t have)
4 cloves

recipe 2 * from the view from fez
2 teaspoons ground ginger
2 teaspoons ground cardamon
2 teaspoons ground mace
1 teaspoon cinnamon
1 teaspoon ground allspice
1 teaspoon ground coriander seeds
1 teaspoon ground nutmeg
1 teaspoon turmeric
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground anise seeds
1/4 teaspoon ground cloves

ground this all in the mortar and mix well, you don’t need all the mixture you made so you have some left for the next time, put this in a little jar!
i must say it’s really enjoying to ground all this spices and like meditation!

.

winter is nearby…………chili without carne

My husband likes beanie food, so I thought about a dish from many years ago. The chili con carne. It think it’s a Spanish dish…. carne is the translation for meat and meat is the head ingredient. And that’s what we don’t want to use if you only eat vegetables….
So I transformed it into a vegan dish. This is a typical winter dish and if you cannot digest beans very easy. you can do something about it. On the end of cooking the beans, you should poor in a dash of salt into the water, or you cook the beans with some seaweed, or use satureya in the dish or some asafetida spice…. and you can soak the beans (if you use dry ones) at least 12 hours for cooking them throw away the soaking water, from a can wash the beans first or sprout beans but this isn’t nice for a chili without carne.
And here I found of course on wikipedia everything about chili con carne tradition, ok here you can make it your own.
Change it a little to make it more spicy, or on your taste

Ingredients for the chili without carne (for 4 persons)
500 gram of kidney beans (I used the dry one and soaked them overnight and cooked for 1 hour)
2 red bell peppers (yellow or red) cut in size 1 cm by 1 1/2 cm or something like
8 tomatoes
2 cans of tomato purée (each 68 gram)
1 onion cut in thin cubes/ or if you like rings more use the ring shape
3 cloves of garlic (minced)
3 strings of celery cut in thin slices
handful of fresh basil leaves
some satureya (like 2 teaspoons)
surround 1 1/2 tablespoon of apple vinegar
1 teaspoon of cayenne pepper
2 teaspoons of ground cumin powder
some oil
(some seitan baked for 4 persons)

kitchentools
a knife
a big saucepan with lid (where you can put all the ingredients together)
a stove

How to start…..
I would say cut all the ingredients who has to be cut and wash….get the saucepan and put in some oil, bake the onion and garlic till they are glassy. After… you can put in the beans, tomatoes, bell peppers, celery, vinegar, tomato purée and the spices like cayenne pepper and ground cumin powder. Mix well and low down  the heat , and let’s simmer for 30 minutes. If you think there must be more liquid in the mixture poor in some water, or more tomatoes. Just look sometimes under the lid if the diner is still simmering and stir once in a while….
30 minutes are over, take a taste and decide if you like the taste. You like? Put of the heat and get a handful of basil leaves sprinkle on top of the dish (you can choose sprinkle as garnish or just directly in the pan on the diner). And if you like put some seitan through the mixture, of course after baking in a frying pan.
Get the plates and put on some chili without carne… enjoy and maybe nice with a vegan red wine and some candles on the table..

enjoy/¡buen provecho

in preparing for the wedding….and some easy basic pasta with a great taste

Of course in my head I am already preparing nice picnic dishes, easy to make, nice of taste and especially not taking all the time of the day for preparing. I think maybe 40 persons are coming to the wedding. We are going to order some vegan wine, and order of course some sun (maybe pray is better?). The dishes I want to prepare the day before with a good friend!
So pasta is great and easy, it fills the stomach and you can eat it cold also. Yes this is going to be a dish for the picnic.

An easy basic pasta with a great taste! (4 persons)
Ingredients
400 gram cherry tomatoes (cut in half)
2 zucchinis cut in half and sliced, pieces like 1 cm
pasta for 4 persons, some nice looking shape! 80-100 gram a person
2-3 cloves of garlic
1 cup fresh parsley (or maybe you like basil more)
some Himalaya salt/ 4 seasons pepper to taste
1/3 cup of cold pressed (extra vierge) olive oil

kitchentools
a cooking pan
some plates
a little bowl
a whipper
a knife
a colander

how to prepare….
Get some water out of the tap and poor in the cooking pan, bring it to a boil. In the meanwhile wash and cut the zucchini in 4 and cut thin slices of the 4 parts. Put the zucchini parts in a colander. When the water is boiling poor in the pasta and cook for 8-10 minutes  on top you steam the zucchini in a colander (depends on what kind of pasta you have)
In the meanwhile you can prepare the ‘sauce’. Get a little bowl and poor in the pressed/tiny pieces garlic, oil pepper and salt. Mix well. Set aside.
Time to cut the cherry tomatoes in half.. Probably the pasta will be ready now. Get rid of the cooking water. Mix the ‘sauce’ in the pasta Get the plates and put on each plate some pasta and on top some zucchini and tomatoes. (or mix the zucchini and tomatoes already through the pasta)

Enjoy and if you like you can eat this pasta cold also. Nice for a picnic