This I wanted to make already for a long time. But always something came in between, but this evening i made them. I was so hungry I wanted to snack, I just already two tangerines. Still had the feeling I must eat more 🙂 So i looked upon the internet and saw a recipe for flaxseeds crackers….yes this is going to be the snack for this night.
And for the next morning for breakfast or fore the children as a snack or lunch.
Here you can make it also…

Ingredients for 20 crackers
80 gram flaxseedsflaxseeds crackersingr
60 gram pumpkin seeds
50 gram sesam seeds
60 gram of sunflower seeds
175 millilitre of water
a dash of shoyu (soy sauce)
(some salt as you wish, I did without)

a bowl
a spoon
an oven
baking paper

How to make….
Get the bowl, and put in all the seeds, mix this by hand, with a spoon. All the seeds are mixed well?
Put in the water and shoyu and mix again, let stand for 30 min or a little more. The water must be soaked by the flaxseeds.
If you think the ‘dough’ is ok, get the ovensheet, cover this with the baking paper and spread the mixture on the baking paper (something like 2 mm)
flaxseeds crackers baking plateTake a knife and alreay cut some crackers out (this is quit a job, you must do it carefully), when the crackers are baked you only can break them.
The mixture is now ready for the oven, bake them like 175 degrees celsius, for 25 minutes.
And voila the crackers are ready to be eaten! Let the morning be great with this crackers!
flaxseedcrack endEnjoy

looking for the perfect shoes…..filled bell peppers

It’s difficult when you have a nice dress, but not find perfect shoes yet. I don’t want high heels because my future husband is shorter, so otherwise it will be the giant and the dwarf 😉
Ok maybe on the end I have…difficult to find the most beautiful vegan shoes. But I must say I saw other nice shoes for in the future when I have no wedding..aah my friend will become crazy when he hears I find some nice shoes but not for the wedding..Yes I like to buy new shoes also, yes I am a lady too, I don’t have 100 pairs, but maybe 7…for me enough but when I see nice ones there is still space!
Anyway I must take care and spoil my friend so I made filled bell peppers.It looks great as a side dish and great with some salad.

Filled bell peppers for (6 persons)
1/4 zucchini cut in tiny pieces
3 bell peppers (yellow and red are the sweetest) cut in half
1 slice of fennel and cut in tiny squares/or triangles what you like
1 spring onion, cut in thin slices
2 1/2 cup of bulghur (cooked before you stuff into the bell pepper, simmer 20 minutes in water)
2 tablespoons of pumpkinseeds to put on top
Himalayan salt and pepper to taste (maybe some dried cayenne pepper)

for the crunchy top
2 tabelspoons of all purpose flour
1 teaspoon of curry powder
1 pressed garlic
1 tablespoon of cornstarch
5 tablespoons of water
a sharp knife
an oven
a cutting board
a cooking pan for cooking the bulghur
a spoon for measuring
a bowl and wooden spoon
a colander
a little bowl for the crunchy top and a whisker

Let’s begin….(nice shoes, nice shoes, nice shoes :))
First put on the bulghur, bring the water to a boil and put in the bulghur, simmer for +/- 20 minutes….
In the meanwhile, cut the bell peppers in 2 equal pieces, so you have cups to fill.Get rid of the seeds, maybe you can dry them and make bell pepper plants in your garden

Cut the fennel, zucchini and put in the colander, when you have 10 minutes remaining of the bulghur-cookin-time, you put the colander on top of the cooking pan and close with the lid.

In the meanwhile you can make the crunchy top. Get the little bowl, put in all the ingredients and whisk very well, till it’s like a sauce. Set aside and use when the peppers are filled.

Probably the bulghur will be ready now (the zucchini and fennel must be soft), drain the bulghur so there is no water anymore in the pan, get the bowl and mix all the ingredients, (the fennel, zucchini, spring onion, pepper/salt, bulghur)
Get the bell pepper cups and fill each one of them with this mixture (put the cups already on the baking plate, or baking pan), on top you put 1 or 2 tablespoons of the sauce and sprinkle some pumpkinseeds on top!

Now you filled each cup, they are ready to warm up in the oven, they must be in the oven like 20-30 minutes at 200 degrees Celsius.
Take them out when the timer rings! They are ready for use. Imagine you can fill this also with potatoes or other vegetables, be creative and use your taste

Enjoy…..the shoes are mine 😉

the garden is making progress….and sweeter ‘corn’ bread

Finally the garden is in bloom, the peas, the capers, the rocket, the lettuce ! crazy everything is growing. I think it’s great to have the opportunity to use ingredients from the garden sthraigt on bread or make spread of it. A nice spread asks for a nice bread.
And we bought 25 kilograms of corn flour, but OMG it’s hard to make bread with corn flour, next time we have to read more about it. The problem is corn flour doesn’t raise so much. So after a lot of disasters and very miserables bread. I have now the perfect combination. So Allard here is your perfect bread and sweeter as normal, just follow the recipe and never throw in more dried yeast, the bread will raise to much….but you know already 🙂 And now bake evry day a bread like this so the flour will be empty at last

Ingredients for a sweeter ‘corn’ bread…
250 gram of spelt flour
100 gram of all purpose flour
150 gram of corn flour
1 tablespoon of dried yeast
a dash of salt
2 cups of luke warm water
a hand full of pumkinseeds for on top
+/-4 tablespoons of flaxseeds for in the bread
2 tablespoons of oil

A food processor with dough hook
a tablespoon
a cake-pan

Lets make the bread………..
I would say mix all the flours together, time to poor in the dried yeast, salt and flaxseeds. Mix very well so everything is equal!
While mixing, poor in the water and oil very slowly, now you see it’s getting like dough. It must be a little sticky, not wet (you cannot make a ball of the dough) and not too dry (it will fall apart)
Get the cake pan and with a brush you oil the cake pan, so the bread will get out easy after baking!
Put in the dough so the whole bottom is covered and sprinkle on top the pumpkin seeds, set aside on a warm place and let the dough raise for 1 hour or more.The dough must be doubled when it’s ready for baking.
Bake the bread for 20-30 minutes on 200 degrees Celsius.
Open the door of the oven and knock on the bread, when it sounds hollow it’s ready. Cool down before getting it out of the cake pan……..

Taste your delicious bread enjoy your breakfast or lunch with home made bread

something different with tofu……a tofu-flower

This recipe I will give is great to make and not so difficult. You can put this tofu-flowers as a side-dish (great with rice or noodles, some Asian food). They look great and are tasty, maybe you can fill the flower-cups next time with some vegetables. Just what you like, you can make a lot of variation on this flower.
So how to make…

For like 8 tofu flowers
ingredients for the tofu-flowers
1 “package” (8 sheets will be cut in 4 pieces each, so you will have 32 squares) of filo/phyllo  (each cupcake-tin must have 4 squares of filo/phyllo )
250 gram of tofu, drained the water out
3 cloves of garlic, minced by a garlic press
spices you like to put on the tofu (I used 1 teaspoon chilli pepper and  1 teaspoon of garam masala again! but maybe you like sweet chilli sauce more)
some parsley for decoration
hand full of roasted pumpkin seeds
1 medium onion cut in little pieces
some oil for frying the tofu
some celtic salt/pepper

The kitchentools
an oven
8 cupcake-tins
a frying pan

Ready for making it?
get the filo/phyllo  out of the freezer and set aside 30 minutes, so you can cut it very well and the layers will get of very easy (without breaking)
In the meanwhile you can cut the tofu in squares and bake it in the frying pan so they will get golden brown, shortly bake the onion and garlic also in the frying pan. Now you can mix it very well together with the tofu use the spices you like on tofu, mix again and put of the fire.

Time to cut the dough, it will be perfect now for preparing. Cut one sheet in 4 equal squares and put them one by one in the cupcake tin, each sheet rotate 45 degrees from the one below him, so you will have already a nice flower.
Put in 1 tablespoon of the mixture, now do the rest of the cupcakes!

Put them all on the baking sheet and bake on 200 degrees Celsius in the oven. Check on the half of time if the sheets aren’t getting black on the corners (I had that problem once ;))
When the dough is getting crunchy they are ready for use.
Beautiful for decorate the plate and nice to eat! Finish if you like with some salt and pepper

Eet smakelijk

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

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