queen becomes king…..and okonomiyaki

Happy queens-day, the Netherlands celebrate today their last queens-day, free market, party and…..the throne change. Our queen gave the throne to her son, so next year it’s going to be a kings-day. Amsterdam will be very crowded today, I didn’t want to come in the city centre, but here in north of Amsterdam, my friend and I bought already too much on the free market, a tractor for the kids, a jacket for me, kitchentools for the kids, clothes for the kids a brownie for my friend and so on.
So pancakes was really fitting in todays program, but of course no normal Dutch pancake, but a Japanese pancake okonomiyaki, a vegetable pancake.
Again thanks to Hema, I must say you need a lot of ingredients but it isn’t hard to make keep your head at what you are doing.

Ingredients for the okonomiyaki, or the vegetable pancakes for 2 persons (she said for 4 persons)*
for the dashi stock
Dashi stock for 3 cups
3,5 cups of water
kombu kelp, 10 by 5 centimetres
for the pancakes
2 cups of all-purpose flour
1/2 teaspoon of baking powder
1 cup of dashi stock
2 teaspoons of white miso
1 tablespoon of mirin
1 tablespoon of sake
2 cups of Chinese cabbage finally shredded
4 frsh shiitake mushrooms, finely sliced
4 scallions finally sliced
2 tablespoons of pickled ginger cut in pieces
salt to taste
1/4 teaspoon ground white pepper
sunflower oil for frying
1 sheet nori seaweed, toasted and cut into fine strips (hold the sheet over the gas of the stove until it crisps (do not touch the flame otherwise the sheet will burn)

for the sauce1/2 cup of dashi stock
1/2 teaspoon potato strach
4 tablespoon of tomato ketchup
1/4 teaspoon of mustard
2 tablespoons of soy sauce
1/2 teaspoon of grated garlic
1/2 teaspoon of grated ginger
2 tablespoons of rice syrup (she said castor sugar)
1 tablespoon of rice vinegar
1 tablespoon of mirin

for the tofu mayonnaise
200 gram of silken tofu
4 tablespoons of vegetable oil
4 tablespoons of white miso
1 tablespoon of white sesame seeds, roasted
2 tablespoons of lemon juice
2 tablespoons of rice vinegar
1/4 teaspoon of ground white pepper
1 teaspoon of Celtic seasalt

kitchentools
a food processor
a frying pan
a bowl to make the stock
a spoon
a knife
a sauce pan
two bowls for mixing

Looks difficult but it isn’t…lets start..
so first 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!

In the meanwhile you can prepare the ingredients for the pancakes, cut every vegetable, mushroom, ginger and so on, set aside.
Mix in a bowl the all-purpose flour together with the baking powder and set aside.

Let’s make the tofu mayonnaise,roast the sesame seeds in the frying pan without oil, and now put all the ingredients (silken tofu, mirin,oil,lemon juice, pepper, salt , miso and sesame seeds) in the food processor blend until smooth. Put them in a aircontainer in the fridge  so it’s ready for use (you can store it for 3-4 days)

Time to prepare the sauce, put every ingredient in a small sauce pan (the starch, tomato ketchup,mustard,soy sauce, garlic, ginger, syrup, mirin and vinegar) set aside the stock you will poor in it when it’s ready!

Ok the stock will be ready now! Lets make the vegetable pancakes! Get a bowl and combine the mirin, sake, miso and dashi stock.Add the flour/baking powder together with the bowl you just made. Mix well! Stir in the cabbage, shiitake, scallions and pickled ginger. Season with salt and pepper. now you will have a dough!
Get a frying pan and heat with some oil, now it’s time to make the pancakes. She made four pancakes out of this dough, so take 1/4th of the dough put in the frying pan and make a thick pancake from this dough, bake om both sides for 3-4 minutes at each side. They must be golden brown. Finish the dough and put the pancakes on one plate.

Let’s make the sauce, get the saucepan poor in the dashi stock and bring to a boil simmer for 4 minutes and you will see the sauce is getting thicker!

Now let’s make the 4 plates!
Get a pancake, take a tablespoon of sauce spread this on the pancake with a brush, garnish with some roasted nori and some mayonnaise

enjoy/ボナペティ
Day 4 complete!

*recipe from Hema Parekh (the Asian vegan kitchen)

cheesecake and the love for it….


I think it doesn’t need any introduction. This cake I served on my birthday and really everybody loved it, and the cake was soon finished only the cashews take a long time to soak. This cake is with chocolate and bananas, sweet and sticky. Enjoy while making it and put on some nice music during your baking.
Thank you Martine for posting this on vegetus.nl!

Ingredients (a 24 cm spring form pan)
the bottom
200 grams of speculaas (Dutch spice cookies, taste like pepernoten earlier on this blog the recipe) or graham crackers
2 tablespoons of coconut oil
1 tablespoon of oat milk

for the filling
1/2 cup raw cashews (soaked overnight till they are soft, the water you can throw afterwards away)
1/2 cup of smashed banana
400 grams of silken tofu
!1/2 cup of sugar (or rice syrup)
!16 grams of vanilla Sugar  (a fresh vanillia stick)
2 tablespoons of coconut oil
4 tablespoons of cornstarch
1 tablespoon of lemon juice
1/4 teaspoon of almond extract
a dash of salt
100 gram of pure chocolate

Kitchentools
a saucepan for melting the chocolate and coconut oil
a bowl or 2
a spring form pan 24 centimetres
a food processor

How to make…….

Making first the bottom, get a food processor and crunch the cookies, poor in the oil and the milk. Now you will see the cookies are a little wet and you see a crumbled dough.
Now take the spring and rub it full with some oil, and place the bottom on the bottom 😉

Time for the filling!
Put all the ingredients together except for the chocolate, mix this very well without lumps. Leave this in the bowl of the food processor. Get the chocolate and another bowl, melt the chocolate au bain marie poor in also one cup of the mixture you have left in the food processor. Now you have the dark colour of the cheesecake.

Get the bottom and poor in the white mixture you have left in the food processor spread it equal on the bottom so the bottom is totally covered, in the middle of the cake above the white mixture you poor the chocolate mixture, and now spread it over all the area, get a chopstick and make circles or other shapes in the filling, just practise and you see nice lines.

Time for the finishing touch, put the spring form in the oven (on 175 degrees Celsius) till the top of the pie bulges and the sides of the pie are a little tanned. (like 50 minutes).
Get the pie and cool down for 20 minutes. After, you make place in your fridge for the pie and set aside for 3 hours at least, but for one night is much better 🙂

Yes it’s ready for serving, nice with some whipped cream from coconut milk!
Enjoy………don’t eat the pie at once you will get sick