‘hummus’ on different way….marching against monsanto

Yesterday there was a demonstration against companies who are working with pesticides, ruin farmers, working with GMO and who are big companies.
I am talking about Monsanto, the most famous one, Syngenta, the biggest one, Bayer, BASF, Pioneer and Dow.
For me this was a good way to show the people I am against it, unfortunately it wasn’t so crowded, maybe it was the time of the day and the day in the week. On Wednesday a lot of people are working. And I had to leave earlier also because I was with the little boys.
But after all I was glad to be there. A couple of weeks ago I was demonstrating against the hummus again (to eat it), so I wanted to make a variation on it. And yes I made a variation with a basic of raw soaked cashew nuts!
And here you will get the recipe also

The ingredients for the ‘hummus’ on a different way
200 gram of chick peas (soaked overnight in a bowl with water and cook for 1 1/2 hour and /get rid of the peel after cooking by taking a chickpea in 2 fingers and slide the peel off for more creamy hummus/)
200 gram of raw cashew nuts (soaked overnight in a bowl with water)
1/2 lemon juice
3 tablespoons of cold pressed olive oil
3/4 cup of basil leaves
1/2 cup of chopped mint leaves
1/2 cup of water
some cayenne pepper/salt or black pepper to taste

a food processor

How to begin……
Just easy this one, wash all the herbs! Get al the other ingredients together.Go to the food processor, put in all the ingredients except for the water and olive oil (and salt/pepper and cayenne pepper). Let the s-blade do his job, cutting the ingredients, in the same time you poor in slowly the water and the oil. You see the mixture is getting smooth, if you like it more smooth you poor in some more water. Put in some pepper and salt to taste!
When it’s ready put it in a jar and in the fridge it can stay for almost one week, I always smell at the mixture if it taste strange. If it does get rid of it 😉


celebrating……papaya/miner’s lettuce smoothie

Today we celebrate Kaya Moon his thirth b-day! Made some cupcakes, some rice rolls, cubed papaya and a nut seeds mixture. Really tasteful. Kaya have had a great electric train from Duplo, and he played all day with it.
I liked the kitchen very much today, I made for the dinner some spring rolls, together with some rice and vegetables. And also I made, of course, the 6th green smoothie and this one I create with some help from the internet, my creative brains and a touch of greens from my own garden.

So here is the recipe for the papaya/miner’s lettuce smoothie (2-4 persons)
1/2 papaya
1 lemon juice
2 cups of miner’s lettuce
1 1/2 cup of water
1 banana
3 twigs of mint leaves

a blender/Magimix with smoothie kit

Let’s mix it…..
Cut all the ingredients and wash, so you can put it in the blender/Magimix.
Blend it till it’s smooth, I put the water and lemon juice at last. Get the glasses, get your victims and enjoy your smoothie!


some great fresh tzatziki!

I forgot about this dip/spread. But this is so nice for a picnic. And yes I like to picnic if the weather is nice and not rainy/cold. I like to relax and eat in some great nature in the Soester Dunes, at the Twiske in Landsmeer and also in some forest or park. I like to talk with friends about life and food especially in the good environment like a picnic.
Anyway to make a story short I like tzatizki it is fresh and something different for taste

Recipe for the fresh tzatziki
200 gram of soy yoghurt (if you don’t want much water in the tzatziki, put the yoghurt in cheesecloth in a sieve overnight, with a bowl underneath, in the fridge, I didn’t do anyway)
juice of 1/2 lemon
1/4 teaspoon of 4 seasoning pepper (black/green.red,white)
3 cloves of garlic (every clove cut in half)
1 cucumber (grated)
1/2 teaspoon of paprika powder
2 tablespoons of olive oil
some Celtic sea salt
pinch of dried chilli powder

a sieve
a bowl to put the sieve on
a grater
a food processor
a juicer to get the lemon juice

How to make….
First of all, cut in the cucumber in half and in half lengthwise. So you have 4 pieces now. Grate the 4 pieces. The grated cucumber you put in the sieve and put the sieve on a bowl and set aside for 30 minutes. So the juice can get out of the cucumber (otherwise you get a wet tzatziki, not nice to put on your bread or to dip).
Time to get the yoghurt out of the fridge, put this in the food processor together with, the cloves of garlic, paprika powder, chilli powder, pepper, oil and lemon. Mix well till the cloves are totally solved in the yoghurt, so it must be very smooth without chunks of garlic.
Taste and put in some salt, and of course put in the grated cucumber and mix for a short time ( 10 seconds), the cucumber must still be visible grated strings and not solved in the mixture. Taste if you like otherwise experiment with the ingredients, maybe more salt, more pepper….or just let it be like it is

Enjoy the freshness of the spread/dipper

Just another day……green peas spread

Yes today it’s just like another day, taking care of the children. trying to make some new food. Listening to music and dance with my babies.
See how the children destroy the room, and how they enjoy themselves. The weather is rainy (we saw also today thunder and an ice storm) and I have the feeling the summer isn’t coming anymore. So I need some freshness, to fresh up my mind. I saw somewhere the combination of green peas and mint, also I saw somewhere that there’s excisting a green peas spread for on bread, ok time to experiment and I must say…… YES……… this is the result! (With some help of the dinner from the allerhande (a magazine from a supermarket with recipes and so on) what I was making, they use the combination of saffron and yoghurt).

1 1/2 cup green peas from the freezer, (not icy anymore)
2 tablespoons of lemon juice (maybe you can try lime instead?)
salt/pepper to taste
pinch of saffron (5 min soaked in 1 teaspoon hot water, not boiled water)
1/8 cup of fresh mint leaves
1 tablespoon of soy yoghurt
1 teaspoon of sunflower oil
red onion (cut in little pieces) to sprinkle on top of the spread (optional)

a food processor with s-blade

How to prepare…
First begin to soak the saffron, the water will get a yellow color. Now it is easier to mix with the other ingredients.
So get all the other ingredients and put them in the food processor together with saffron. Mix well till it has a nice thickness of a spread, is it to watery? put in some more green more green peas.
Nice for on bread, it is fresh and something totally different! The onion on top makes the bread totally complete


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

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

Day 4 complete!

*recipe from Hema Parekh (the Asian vegan kitchen)

yes a spread…بابا غنوج bābā ghanūj, baba ganush, baba ghannouj or baba ghannoug

Thank you Jael for giving me the recipe of بابا غنوج bābā ghanūj, baba ganush, baba ghannouj or baba ghannoug, but I put some more ingredients in it too make it my taste. Jael she is sweet and funny and a good cooking-princess in the kitchen, also I loved to work with her for my last high tea, so next time the wedding-picknick ……?
I am not a big fan of eggplant I really don’t know how to make it more tasty. But this spread yes it’s really the first thing I like with a basic of egg plant.
So It’s not so difficult to make, but it take more time to make because of the egg plant who must first heat up in the oven to make them soft and more eatable

The recipe for a jar full of بابا غنوج bābā ghanūj, baba ganush, baba ghannouj or baba ghannoug
380 grams of aubergine
1 tsp of paprika powder
1 teaspoon of cumin seeds
1 teaspoon of celtic seasalt (other salt will do also)
3 tablespoons of lemon juice
1 tablespoon of tahini (sesame paste)
one red hot chilli pepper (5 gram) without seeds
1/8 cup of olive oil
1/2 cup of fresh chopped coriander
3 cloves of pressed fresh garlic

an oven
a food processor
a fork
a jar

Lets begin
first the aubergine must be in the oven at +/-200 degrees Celsius for 45-60 minutes, get a baking plate, with a fork you make holes in the egg plants and put the timer on.
You can begin now to prepare the other ingredients, chop the coriander, get the amounts of the powder/salt/seeds you need and put them already in the foodprocessor (waiting for the aubergines to join). Cut the chilli pepper in little pieces,press the lemon juice/ garlic and get also the olive oil. And again put them in the foodprocessor, do not mix yet!

Probably the aubergine is still in the oven, I would say get a power nap and wait for the ring.
When the timer goes off, get out the egg plants, the skin is old and creased, the inside is soft and a little brown!
Cool them a little down and get the skin of, this must be very easy to do….
Put the soft inside of the egg plant into the foodprocessor and yes now you can mix all the ingredients together!
Nice, the mixture you put in the jar and of course eat some on bread.

Enjoy/شهية طيبة

convince Allard..and some pink-purple spread

I like the readings in the nearby farm ‘Ons genoegen’, last Wednesday a guy gave a reading about perma-culture, and of course I knew a little about. But he gave me more ideas, and especially the motivation to start the school-year of perma-culture! Now time to convince my boyfriend I have to do this school!
So what is the best method…FOOD. So Allard my dear here is a good lunch with a nice spread on bread. And for you the recipe 😉

The recipe for the pink-purple spread
180 grams of white beans (dried white beans? 12 hours soaking in water and cook for 1,5 hour till they are ready for use)
1 beet
some lavender flowers (dried)
juice of 1/2 lemon
1 tablespoon of dried cumin seeds
1 tablespoon of tahin (sesame paste)
2 cloves of garlic
1 1/2 tablespoon of flaxseed-oil (other oil will do also)
1/4 teaspoon of chili-powder
2 gram of fresh ginger root
3 tablespoons of water
some salt/pepper kitchentools
a foodprocessor
some love
(for cooking the white dried beans a cooking pan)
a nice plate to impress

how to make…
Easy again, just mix all the ingredients together except for the lavender and pepper/salt, just put this at last in the mixture so you can still see the lavender pieces. And the pepper and salt is just what you like for taste…..

I would say enjoy, great to put on home made bread or a toast, and also perfect to use as a method to satisfy your friend

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

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

a new invention the white beans……making a orange-sambal spread

For me beans are not my favourite food to eat (I must admit), but I discovered to make spreads based on white beans, it’s really great.
White beans doesn’t have a strong taste, the texture is great and it’s also not too expensive. And yes in time of crisis it’s really important to watch your money. For me food is the most important thing to spend you money on, but eat fully organic with a family and a normal average paid job is almost crazy job…and I must say we eat for now 60 percent organic. So we are on the right way!
Anyway here the recipe for the spread, it’s with orange zest so if you don’t like orange put out the zest 😉

The ingredients for the orange-sambal spread.
200 grams of white beans (dried? leave them soak for 12 hours and cook them for 1,5 hours. Canned? just open the can and get rid of the juice)
juice of 1/2 lemon
1/2 teaspoon-1 teaspoon of orange zest
3 teaspoons of sambal
1/2 teaspoon of fresh grated ginger root
2 teaspoons of dried basil/ fresh must be better but I didn’t have
2 tablespoons of oil
some salt and pepper (what you like for taste)

the kitchentools
a food processor
a container to keep the spread in
(a cooking pan for cooking the dried white beans)

Make the spread.

If you have the dried white beans, just put them in water overnight and cook them for at least 1,5 hours before you can use them in the spread. (yes it looks difficult but it isn’t and it is much cheaper then canned one, so you can buy organic!)
Just mix all the ingredients together in the foodprocessor. It’s easy to do!

Get some bread and put on the spread, on top some extra thyme and pepper, it will look gorgeous.Get a little container to put the rest of the spread in and it’s for some days preservable in the fridge.

Enjoy hope to make some more spreads soon, to make your lunch even more delicious!

straight from the garden….Brussels sprouts and Jerusalem artichoke

So this is going to be a international dish, Brussels sprouts and Jerusalem artichoke. They come right from the garden, so happy that I still can eat some vegetables from my own garden.
I am really discovering what I can do with my garden to have all year some fresh herbs, vegetables and so on from the garden. And I must say Jerusalem artichoke is really a favourite of me, it’s sweet of taste and easy to grow (but be careful it can take all over the garden if you leave just one root from it in the earth!).
The Brussels sprouts was an hell, but now I am glad I picked out caterpillars from the plants all summer. Because now in the winter I can eat them (Brussels sprouts, otherwise the caterpillars would eat all the plants).
Anyway I saw a lot of recipes to make sprouts with apple so I tried also, and I must say it’s a new taste to me. Here it is…how to make.

The ingredients (for 4 persons)
350 gram of fresh Brussels sprouts
1 kilogram of Jerusalem artichoke
1/2 red onion
1 apple
5 gram of grated ginger root
some zest of an half lemon
juice of an half lemon
1 tablespoon of apple juice
1/2 cup of parsley
2 tablespoons of canola/rapeseed oil
some rice milk

an oven
a cooking pan
a baking dish
a masher

let start to get multicultural
First wash the Brussels sprouts and put them in the cooking pan and some water till they are totally covered, bring the water to a boil and boil them for 5 minutes.

While this is happening, cut the onion in little pieces (the shape you can decide) and also the apple, I cut them in cubes.
Get the baking dish and put in the oil, Brussels sprouts, onion, ginger root, apple juice, lemon juice and lemon zest. Mix it very well, heat up the oven on 200 degrees Celsius and bake this mixture for 20 minutes till it smells!

Now make the mash of Jerusalem artichoke, wash them very well. You can eat them with peel also, so no peeling necessary. Get a cooking pan and boil the j-artichoke for about 10 minutes, till they are soft (When you can easy put the point of a knife into the j-artichoke without pushing, it’s ready). Get the masher and mash the artichoke and make them more smooth with some rice-milk, I do this without tablespoons, just look what happening. Put of the heat and stir in the fresh parsley together with some oil (2 tbs).

Now the cooking-bell will ring to say the Brussels sprouts are ready to take out of the oven. I would say get the plates and make a nice plate from the 2 dishes. Maybe you like to bake some tempeh for on the plate I say do it, but the 2 dishes together are also really nice.

Eet smakelijk/bon appétit/شهية طيبة/בתאבון