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)

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

gardening…..sweet potato oven-made and beet on a different way

The weather is becoming better, the seeds are growing. My mind is totally obsessed with gardening now. I was searching on internet for nice products to grow more vegetables/fruits in the garden and I saw a great tomato-bag what you can hang on a ceiling for example and the plant will grow up side down (tomatobag). What an invention. I like that kind of inventions.
My garden isn’t so big that’s why I am always searching for new methods to grow more organic stuff.
Each year it’s getting better and better. I learn more and more, next saturday I will go on a course what to eat in the ‘wild’- nature, of course I know a little but always fun to do. Probably you will hear more about this!
What you will hear now is how I made a nice dish out of the oven, and some beet with different taste and nice tofu as a side-dish

Here the recipe for sweet potato oven-made and beet on a different way and tofu as a side-dish (4 persons)


for the beet on a different way
550 gram beet, peeled and washes and cut in the shape of fries
4 cloves
1 cinnamon stick
2 pieces of whole star anise
some water
for the sweet potato oven-made

750 gram of sweet potato, peeled and cut in little squares (2 cm)
1/2 red onion cut in slices
4 gram of fresh ginger, minced
3 cloves of garlic, minced
200 gram of carrot, washed and cut in the shape of thin pencils (or maybe you like slices more)
1 tablespoon of cumin-seeds
juice of 1/2 a lemon
juice of 1/2 a orange
1/4 cup of canola oil

for the tofu
250 gram of tofu, pressed out the water and cut in little squares (2 cm)
1 teaspoon of turmeric
1 teaspoon of curry powder
1 teaspoon of garam massala (recipe earlier in my blog/ scrambled tofu)
some oil for baking

an oven
a bowl
a cooking pan for the beets
an oven dish
a frying pan
a food processor with a blade of making fries
a garlic press
a knife
a cutting board

First we begin with….
the beets
The beets to prepare,wash and cut the beets in fries. Get a cooking pan, fill with some water like 1/3 of the pan. Put in the beets and the spices (star anise, cinnamon, cloves)
Bring it to a boil and simmer for 30-40 minutes stir once on the half of the simmering time. It will be ready when the beets are soft and nice to chew!

the sweet potato
In the meanwhile you can make the oven dish, peel the sweet potato, cut the onion, mince the garlic and ginger, cut the carrot in thin sticks, press the orange and lemon juice and get the oil!
Time to get the baking dish not necessary to rub it into oil, what I did was just mix everything well together in the oven dish and sprinkle the dish with some cumin seeds. It must look wonderful and everything must became in touch with the oil and juices.
Time to put in the oven, the oven must be like 200 degrees Celsius you will bake this like 30-40 minutes also.
When it’s ready? when the potato and carrot are soft.

the tofu
This you can make on the end when all the dishes are ready. Cut the tofu, in a bowl you mix all the spices (turmeric, garam masala and curry powder) together with the tofu (sometimes I am lazy and I mix it in the frying pan)
Heat up the frying pan with some oil, and put in the tofu!
Bake the tofu till it’s crispy and golden brown.
This is all you have to do to make your dish complete!
Everything must be ready now, get the plates make them beautiful. At least this is a colourful dish and nice to watch. Hope you will like the taste also!

Eet smakelijk/enjoy

After many years……finally roti

Roti,for me is something I eat a lot ten years ago. Everytime I went to Amsterdam (I was not living there at that time) there must be eaten a roti diner. A friend of my was living close to a nice roti place. Here in the Netherlands you have also packages to make roti (you can buy in the shop), but that’s not the real stuff I would say.
So I forgot about the roti, when I began vegan (didn’t know for sure of they made it vegan also), originally it is made with chicken, at least I thought so…But I had always a wish to make roti totally on my own, I love the taste!
This dish is a typical Surinam dish, I (as a Dutch person) probably cannot make the best roti, but I surprised my friend with this recipe and myself also.
I searched on the internet what people use for herbs/spices to make the roti perfect. And combine my own vegetables and mixture of spices.
Of course there is kousenband (kousenband/yardlongbean) in it, for me typical for in the roti.
Thank you all for put recipes on the internet. The pancakes are also home-made (you can buy them also in stores)

The ingredients for roti (4 persons)
for the pancakes
500 gram of wheat flour (sifted)
2 tablespoons of cumin seeds
2 teaspoons of turmeric
2 teaspoons of curry powder (I used English once)
3 decilitre of water
7 grams of instant dry yeast
3 tablespoons of olive oil (other oil will do also)

the stuff to fill the pancakes

220 gram of yardlongbeans cut in bite pieces
250 gram of tofu or seitan, cut in whatever you like!
600 gram of butternut (pumpkin) cut in squares from 2-3cm
700 gram of mixed potatoes (sweet potato and the ordinary potato) cut in squares from 2-3 cm
3 tablespoons of garam massala powder*
4 tablespoons of curry powder
2 tablespoons of cumin seeds
5 bay leaves
2 cups of water
1 red pepper cut in tiny pieces
1 red onion cut in thin slices
some oil for frying

a bowl
a wooden spoon
a wok with a lid
a frying pan

Oooh let’s begin…
I would say first prepare the pancake-dough. This must stand aside for 1 hour in a warm place, upon top of the bowl a towel.
So first mix all the dry ingredients together (flour,cumin,curry powder, yeast, turmeric) then poor in the oil and water, mix very well. The dough must be like bread, elastic and not to dry or wet.
Cover the bowl and set aside, for 1 hour just like I said before.

Time to cut all the ingredients for the filling of the pancake, get the wok and poor in some oil. When the oil is warm enough bake the tofu/seitan golden brown, bake also the onion.
Ready? poor in the water, and al the other ingredients except for the yardlongbeans (potato-mix, spices cumin, garam massala, curry powder, butternut, bay leaves and pepper).
Simmer this for 20 minutes or more, cover the wok with a lid (stir ocassionally). After 20 minutes check if the potato and butternut are soft. Aren’t they soft yet simmer for a longer time and stir ocassionally, wait till they are soft.

Time to get the dough make 8-10 balls, don’t forget to put flour on the working table and on your hands, because the dough is a little sticky of course.
Every ball you will roll out like a pancake (approx.1/2 cm thick), the size of your frying pan is the perfect size. So maybe you make more balls/pancakes or less
Rolled out every ball?, time to bake them in the frying pan, put a little oil in the frying pan and bake them each side like 2 minutes, till they are a little brown. Make a pile of all the roti pancakes and again set aside.

The dish will be ready with simmering now, poor on top the yardlongbeans and simmer for 10 minutes more, the beans will be steamed and will get softer.
Set aside. Make the table beautiful and surprise your friends or whomever you cook for.
Lets attack, make a big plate full of the filling, a plate for the pancakes and get 4 little plates for your guests  this dish you will eat with your hands, take a piece of pancake and grab some filling, now enjoy the taste in your mouth.
Eet smakelijk

*2 tablespoons coriander seeds
1 tablespoon cumin seed
1 tablespoon cardamom seed
1 tablespoon whole black peppercorn
1 teaspoon fennel seed
1 teaspoon mustard seeds
1/2 teaspoon whole cloves
2 dried hot red chilli peppers, seeds discarded
2 tablespoons ground turmeric

1 Combine the coriander seeds, cumin seeds, cardamom seeds, peppercorns, fennel seeds, mustard seeds, cloves, and red chilli peppers in a small skillet over medium-low heat.
2 Toast until fragrant, about 2 minutes.
3 Grind the toasted spices in a clean coffee grinder or spice mill to a fine powder.
4 Spoon in the turmeric, and process to combine.
5 Use immediately, or store in a sealed jar for up to 1 month.

recipe garam masala: from recipes garam masala!

mentha couscousaaaa….

Yesterday my mama day, no children, no worries just to be not a mama! So how did I spend the day, first to sleep longer then normal, wow so relaxt. Then slowly go and get my new glasses in the shopping-mall.
Seeing well again, after i went to buy some fruit and vegetables on the market. I love this, see which vegetables they have and all the colours (for me a special moment of the week). So with too much stuff I got on my bike, cycling to the give away shop I promised to help them, to put out the clothes, the books and everything else they have.
Really surprised, before 1400 o’clock there were people waiting to get in, doors open….ATTACK of some people to search for nice stuff.
After 18:00 o’clock I cycled to home, were my boyfriend made dinner. The children were still awake so we all ate together. This was my day o… I forgot I watched the film Julie and Julia a real nice feel good film. So still in the mood of the film, I will post also a nice romantic diner for 2 I made a couple of days ago

Ingredients 2 persons for mentha couscousaaaacouscous for 2 persons (160 grams)
1 avocado
1/3 cup of chopped fresh mint leaves
1/3 cup of cold-pressed olive oil
juice of 1/2 a lemon or try lime instead of lemon
6-8 sun-dried tomatoes (I used dry once which you have to soak first in boiling water for 5 minutes)
1 little leek cut in slices
3 cloves of garlic cut in little pieces
2 spring onions cut in slices
(for garnish a steamed carrot in slices, a leave of mint and some walnuts)


a bowl
a wok
a wooden spoon
a knife
good mood
candles for decorating the table and make it more romantic

how to prepare….
First begin to boil some water for the couscous, poor the dry couscous in a bowl and when the water boiled, poor the water in the bowl so the couscous will be covered by water. Get the avocado and cut this in little squares, cut also the sundried tomatoes in little pieces, and chop the mint leaves very very tiny. Now time to wok the spring onion and leek for a short time. Some oil in the wok, and poor in the vegetables (onion, garlic and leek) and bake for 3-5 minutes (they must be darker green and a little brown, not too much of course;))
Stir the couscous and look if the water is solved into the couscous!
If the couscous is ready poor in the avocado, sundried tomatoes, lemon-juice, oil and mint leaves. Mix it very well and voila the diner is ready. Just a easy preparing diner, so you have time to chat and drink some vegan wine together!


Delicious….penne with dill/almond sauce

Went to the market bought too much herbs and vegetables. Really the next couple of days are my days of experiment with food. I bought horseradish, and really I only know it from the spicy wasabi sauce. Curious what to do with it. So I didn’t use it tonight, but really I was surprised of the diner I made instead, easy, delicious and looks colourful.
Penne pasta ( yes some Italian food?) and vegetables like sugar snaps. I think it works well with the fresh dill I bought on the market, some nice organic roasted almonds in it…and…and….are you already drooling?
I would say get the pans, put on your apron……just get started….here for you the recipe to impress.

Ingredients for the penne with dill/almond sauce (2-4 persons)
4 persons pasta penne (I had penne with chilli-powder in it)
200 gram of sugar snaps cut in 2 pieces
200 gram of cherry tomatoes cut in 4 pieces
200 gram of sliced mushrooms (even better mixed mushrooms, shitake or something else)

for the sauce
1/2 cup almonds
1 cup of fresh dill
2 tablespoons of lemon juice
1/2 cup canola oil
3 cloves of garlic
some dashes of salt and pepper
rice cuisine (instead of the real cooking cream)

a cooking pan
a colander
a saucepan
a food processor
a frying pan
a wooden spoon for mixing

What to do..
Get the cooking pan and fill it with water, bring to a boil. When it’s boiling put in the pasta and on top the colander filled with sugar snaps. The sugar snaps will steam, so the vitamins won’t be lost. Boil for approximately 8 minutes. (till the pasta is soft and the sugar snaps a little softer)

In the meanwhile you can prepare the sauce, put every ingredient for the sauce into a food processor except for the salt/pepper and rice cuisine. (so the dill, almonds, lemon juice, garlic and canola oil)
You will get after cutting in the food processor a look-a-like pesto ;). Set aside…

Get a frying pan and put in a little oil, bake the mushrooms golden brown also on another cooker put on the saucepan, poor in the rice cuisine and heat it up very slowly, poor in the pestomix, mix well and heat up for 5 minutes, not boiling please…….

Probably the penne will be ready, get rid of the water and mix the cherry tomatoes, sugar snaps and mushrooms through the penne. Now you have a simple colourful basic of the dish.
Put this nice on a plate, the way you prefer…the sauce will be ready now also, so poor on top(of the penne laying on the plate) some sauce and make a finishing touch with some dashes of salt/pepper and a fresh twig of dill (or a slide of lemon) Or make a shrubbery with chive
Really my family like this diner so much, and I love it too

Eet smakelijk/bon appetit

feeling a kitchen-princess… and some great tasting rice dish with norifu

Being a lot in the kitchen nowadays and really I have the feeling I am making progress to make nice meals…and be more creative.
Or it’s my year to be a kitchen-princess , I feel like!
This rice dish I made is so easy to make, but the taste is so soft and smooth. Really recommended if you don’t want a diner with strong taste, like very sharp, sour, salt or something else. I think this has a nice balance. And the norifu is an experiment, I wanted to make fish sticks only plant based of course, but it didn’t even taste like it, but the result is really ok!
This kitchen-princess will give you the recipe…….here you are

rice dish
the ingredients rice dish (for 2-4 persons)
3 cloves of garlic (pressed)
1/2 onion cut in cubes
1/2 big leek cut in thin slices, also a piece of the dark green part if it looks well!
1 red  pointed pepper (like a bell pepper)
8 gram of grated fresh ginger
1/2 zucchini cut in tiny pieces
1/2 cup of water
2 tablespoons of shoyu (soy sauce)
2-3 teaspoons of orange zest (organic)
basmati rice for 2-4 persons and 1 or 2 teaspoon of turmeric (to make the rice yellow)
(you can put some pumpkin-seeds into the rice if you like, especially nice when you first bake them without oil till they are a little warm and brown)
some slices of cucumber for garnish

a wok
a wooden spoon
a knife
a cutting board
a cooking pan

The beginning…
Put on the rice, in the cooking pan together with some water, my Basmati rice was quickly ready, get rid of the cooking water and make the rice yellow. Get the wok, get some oil and bake for a short time the onion,leek and garlic. Put in the courgette and all the other ingredients (ginger, orange zest, shoyu, water and the pointed pepper), mix well and simmer for 10 minutes.
Get the plates and if you also made the norifu, you can make the plate complete with, the rice, vegetables and norifu.


norifu (marinated tofu)
2 tablespoons of soy sauce
1/2  grated seaweed sheets ( the one you make the sushi with)
juice of 1 lime
some dried dill ( I must say I don’t know exact the amount but I think like 2 tablespoons
250 grams of tofu slices in little rectangles
a plate full with sifted flour for dipping the tofu
a plate full with water for dipping the tofu in
a plate full with breadcrumbs for dipping the tofu in
some coconut-oil for frying the tofu

4 plates
A pan to fry in (I used a  wok, with a bottom full of oil)
a flat bowl to marinated the tofu
a little bowl
a brush

how to make….
I just pressed the water very gentle out of the tofu ( I did this with help of a towel I wrapped the tofu in the towel and pressed).
In the little bowl I mixed the lime together with the dill and I took the marinating bowl, put in the tofu (what I just cut in rectangles) and now I brushed the tofu on both sides with the mixture.

Wait 30 minutes, so the mixture can get into the tofu.
Prepare the plates with the different kind of ingredients (put the grated seaweed sheets into the breadcrumbs), the last (4th) plate is for putting the finished tofu on.

Now get the tofu piece by piece and first dip in the flour plate, then into the water plate and then into the bread-crumbs plate (now the tofu is totally covered with everything) and put the finished tofu on the last plate.
When you ended up the last tofu, you can heat the wok with oil. Beware the oil is like 175 degrees Celsius, the perfect heat for frying the tofu (I check with a drip, not more then a drip, of water, when it’s sizzling it has the perfect temperature)
Now fry all the tofu golden brown, that’s all folks! With some slices of cucumber the dish is ready to be eaten

十分に召し上がれ/ enjoy your meal

a rocking pasta di pesto….happy new year

Already recovered from new years eve? I hope for you, anyway I recovered but I didn’t had a big party so it isn’t fair!
But really this year I do not want use dried herbs any more. … but  lets talk about the pasta, pasta is for me typical Italian food. I do not know if this recipe could fit in an Italian restaurant, but in my kitchen it’s welcome and I think this pasta is very tasty. Hope you will like it also and after alcohol a pasta meal is more then welcome, I think. It’s filling and fresh and in the meanwhile not too heavy and greasy food. Put on some nice music, get the knife and sing while you are cutting/washing the ingredients, let’s rock in the kitchen

Ingredients of the pasta di pesto (2 persons)
2 persons whole-wheat pasta penne (the shape of straws)
50 gram of rocket
some sun-dried tomatoes cut in little pieces
juice of 1/2 lemon
basil for garnish
1 zucchini cut in little cubes, or whatever you like
1/8 cup of fresh chive cut in tinny pieces
1/8 cup of fresh parsley cut in chewable sizes
1/4 cup of sunflower oil cold pressed
some roasted pumpkin-seeds
3 cloves of garlic cut in slices/cubes
some dashes of Himalayan salt

a food processor
a saucepan
nice shoddy plates
a knife
a cooking pan for the pasta
a colander

The making of….
Poor in the cooking pan some water, put in the pasta and above the pan you put the colander filled with the zucchini. Cook the pasta and steam the zucchini together for 8-10 minutes. (don’t forget to put the lid on the colander/pan.)

In the meanwhile you can start to roast the seeds in the saucepan, be aware you do not burn the seeds. When the saucepan is heated it goes very quickly.
Put the seeds aside.
Get some oil and poor this in the saucepan now you can bake the garlic very short, till they have a touch of gold.Put the fire off

Now time for the pesto, get the food processor and blend the walnuts, rocket (leave something behind for the garnish), lemon juice and sunflower oil. This is all you have to do!

The pasta will be ready now (get rid of the cooking water), so get a plate, on the bottom you put some rocket leaves.
On the rocket leaves some pasta with zucchini, sprinkle some seeds,garlic, oil (like 1/2 tablespoon) and sun-dried tomatoes on top. Get a spoon a bring some pesto on the pasta mountain and finish the beautiful plate with the fresh herbs and Himalayan salt.
I would say enjoy the taste of a nice and easy pasta

bon appetit