Yvi Fox is 2……after-eight pie

Always the question on a birthday what kind of pie to make. So searching on the internet, looking for an easy and tasteful recipe.And of course one without sugar. My family doesn’t taste the pies any more, because it is to strange for them and I must say they don’t know what they miss.
So after making the after eight pie (really it taste like, so if you don’t like that taste, don’t make the pie) we had a lot to eat for the day, on my son’s birthday, because the family didn’t eat the pie 🙂
So I made this delicious raw pie, got it from rawfoods.nl.

Ingredients for 24 cm diameter after-eight pie
de crust
1,5 cup of soaked almonds (I used with peel, soaked overnight)
1 cup of dates
1/2 cup of raw cacao powder
1 teaspoon of pure vanilla extract
some teaspoons of water

The filling
3 cups of raw soaked cashew nuts (soaked overnight)
1 handfull of fresh mint leaves
1 cup of water
1/2 cup of agave syrup
2 drips of mint oil (you do this at taste, but be careful the mint oil is really strong for taste)
1 teaspoon pure vanilla extract
some Himalaya rock salt
3 tablespoons of cacao butter
3 tablespoons of coconut-oil (I used without taste)

a food processor
a spring like 24 cm diameter

How to make…
first make the crust, this is really easy! Get all the ingredients for the crust together and put this in the food processor with a s-blade. Mix till it is smooth like a crust, is it to dry put in some more water, but think in teaspoons of water not in tablespoons!
When the crust is all mixed, you can put it in the pie-tin, first the bottom and the the sides, de sides must be like 3-5 cm high.Put the spring into the fridge while you make the filling.

Now it is time to make the filling.
get the food processor again, make sure you cleaned it well after making the crust!
Put in the raw soaked cashew nuts,fresh mint leaves,water,agave syrup,vanilla extract,Himalaya rock salt and the coconut-oil. (so no mint oil and cacao butter)
Mix this all till it’s smooth.Time to put in the butter and the mint oil, please be careful with the mint oil, this is so heavy to taste ! If you like it more minty put in some more fresh mint leaves or oil.
You like the taste of the filling? get the spring with the crust and pour in the filling, make it equal. Time to put the pie in the fridge for at least 6 hours!

When you want to serve the pie, sprinkle some raw cacao over the top and some nice fresh mint leaves and almonds!


‘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!


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


Yvi-fox becomes 1…..and a coco-banana-mintha smoothie

A year goes so fast, my youngest son Yvi-fox becomes 1. Making pies in the evening and some nice breads for tomorrow when the party will start.
No sugar, a new raw pie and some leftovers from the coconuts I broke, (precisely the coconut juice of the young coconut). I was surprised the meat is so nices and the juice even more
Last I drunk a coconut/banana juice from dr martins, wow I was amazed how delicious, but the price for the juice was too expensive but now I have the leftovers and I tried to make it may own and yes it worked out, yammie I want more.

So here are the ingredients for 2 royal glasses
2 1/2 cups of young coconut juice (1 or 2 coconuts)
1 medium banana
a handful of mint leaves
(nice with a handful of rapini also)

a blender
2 glasses

So lets start….
So easy just put all the ingredients into the blender and mix until smooth.
Take it out poor in some nice glasses and decorate with some twig of mint and a slice of banana.
Nice to drink it cool.
You think it is too much banana or too thick poor in some more coconut juice!
Maybe next time I try to put in some red pepper, for the spiciness 😉


Asian (Hema) cooking week….and Navratna korma

This week I have a new challenge, in my cupboard there is all the time hidden between other cooking-books, the book of Hema Parekh (the asian vegan kitchen) and I didn’t open it for a long time…(.By the way Hema is a real strange name for me, because Hema is a big shop all through the Netherlands very Dutch, everybody loves this shop anyway. I saw on internet that this name means gold in Sanskrit…)
So this week I am going to follow her recipes, I must say a lot of ingredients I never heard of so it’s a real quest this week. But I take the challenge I want to have a bigger range of cooking. Hope it will taste also
So today I made navratna korma or in English assorted vegetables in cashew gravy….and here you can make it also. And yes I liked it!

the recipe from Hema Parekh, Navratna korma (4 persons)*
1 medium cauliflower, cut in to florets
1 medium carrot diced
2 medium potatoes, diced
100 gram of green bean, diced
100 gram of green peas
1 tablespoon of vegetable oil
1 medium red onion, finally chopped
1 teaspoon of ginger garlic paste*
4 medium tomatoes, diced
1/2 teaspoon of turmeric
salt to taste
1 cup of water
1 teaspoon castor sugar (I used date-syrup)
2 teaspoons of lemon juice

for the cashew paste
3 tablespoons of cashew nuts
2 tablespoons of coriander seeds
2 teaspoons of cumin seeds
3-4 cloves
1/2 teaspoon of black peppercorns
1 fresh green chilli
1 cup of fresh coriander leaves
1/4 cup of fresh mint leaves

for the ginger garlic paste

3 cloves of garlic
1 piece of ginger (walnuts size)

Some basmatic rice for 4 persons, you can make the rice perfect mixed with some roasted nuts!
and for the garnish some cashew nuts, mint leaves and coriander leaves

a food processor
a big sauce pan (all the ingredients must fit in the pan) with lid
a cooking pan for the vegetables
a cooking pan for the rice
a mortar if you don’t get the right paste, so you can grind it!
some beautiful plates for serving

how to make…
Boil the vegetables (cauliflower, carrot, peas, green beans, potatoes) after cutting in the cooking pan with some water for about 10 minutes, till they are soft. Also put the rice in a cooking pan with some water and bring to a boil, it depends on which type of rice you have but mine had to boil 20 minutes…..
In the meanwhile you can make the cashew paste and the ginger garlic paste!

For the cashew paste, put in some frying pan the cumin seeds, coriander seeds, black peppercorn seeds and the cloves. Roast till they are fragrant. Now get the food processor and put in all the ingredients for the cashew paste (the coriander leaves, mint leaves, green chilli and the mixture what you just roasted) mix this with some water till it’s a smooth paste.
(ok I must admit I forgot this so it wasn’t a real paste, but the taste was still great in the dinner)
Ok set aside for now

Let’s make the ginger garlic paste…this one is easy get the food processor and put in all the ingredients (the garlic and the ginger)mix them with some water till you get a real paste
(you only need one teaspoon and you make 1 tablespoons so the other part you can keep in the fridge for one week, when it’s in a sealed container of course)

Get the sauce pan and put in some oil, bake the onion until they are lightly brown and soft, now poor in the tomatoes, turmeric and salt to taste!
Cook covered for 2-3 minutes (until the tomatoes are softened). Ready to put in the cashew paste with one cup of water and stir, bring to a simmer.
Add the date-syrup (sugar) and lemon juice, then toss the boiled vegetables.
Bring to a boil, turn down the heat and simmer for 4-5 minutes.

Drain the rice, and put some rice on a plate. On top you will put some of the mixture you have in the sauce pan!
The finishing touch is to sprinkle some cashew nuts and coriander leaves. And maybe a top of a mint plant!

Enjoy/बॉन एपेतीत

*recipe from Hema Parekh (the Asian vegan kitchen)

the promised spelled-mint pancakes…..not my recipe but still great!

This recipe I saw in some organicshop’s newspaper (mmm strange word but I hope you understand what I mean), I like to read that paper, lots of advise or companies or knowings about how to save the world and to save the environment, how to reduce the electricity or your own ecological footprint (this will tell how much land you need to life, airplanes cost a lot just like eating flesh). When you are vegan you don’t have a big ecological footprint, because to feed animals and to keep animals cost a lot of energy and food, the food must  grow on a big land (what will cost a lot of trees, sometimes I don’t want to know how much beautiful forest has been lost, and not only for the food) and take a lot of water, animals shit a lot what comes also in the environment, antibiotics and so on. (And vegans don’t eat animal products, so no huge animalfarms needed!)
Anyway in the newspaper you have also recipes and now some lady put in a good recipe, I forgot her name and when I cut the recipe out of the paper there was no name with the article. So…. but I want to thank her because it’s wonderful and has great taste ( And especially good to combine with the beetsoup I post earlier!)

Spelled-mint pancakes (for 2-3 persons)
like 200 grams of spelled flower
a handfull of mint leaves
125 ml of lukewarm water
some apple butter
some pumpkinseeds, sunflower seeds, sesamseeds
some tahin to spread over the pancakes
some oil
3 tablespoons of sesame seeds

a baking pan
a bowl
a spoon
a stove
a roller pin

How to make
So lets start, just make a mixture from the spelledflower, mintleaves, 3tbs of sesame seeds and water, it must be a dough like bread. Let the dough rest for 30 minutes in a bowl. After waiting make some equal balls  from the dough (so you can roll some pancakes out of the balls with a roller pin), take the cooking pan and put some oil in it. Let the oil getting some heat and when the oil is warm enough, put in the pancakes one by one and bake them till they are a little brown on both sides.
You baked all the pancakes? put of the fire, get the tahin paste, the apple butter and the seeds…
First put on the pancake a layer of tahin paste, after a layer of applesyrup and then sprinkle some seeds over the pancake. Now it’s ready for eating enjoy the sweetness of this pancake!!

eet smakelijk

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