pumpkin again…..pumpkin and sweet potato couscous

Today I ate something delicious, sweet potato I didn’t ate for along time, so it was time to eat again (because it is so sweet and healthy). So I bought some sweet potato, I had some pumpkin. Also some whole-wheat couscous, walnuts, sun-dried tomatoes and carrot from the garden!
Are you drooling already?
Here is the recipe special for you, the children really liked it also and me also 🙂

Ingredients for pumpkin and sweet potato couscous (4 persons)
800 gram of sweet potato cut in thin slices (3 mm)
1 kilogram of organic orange pumpkin, cut in slices like 5 mm (if it’s organic you don’t have to get off the peel!)ingr coucous pumpkin
200 gram of carrot sliced in pieces of 3 mm
375 millilitre of oatcuisine
pepper to taste
5 teaspoons of curry powder (I used madras)
2-3 tablespoons of olive oil (extra virgin)

240 gram of whole-wheat couscous
5-6 sun-dried tomatoes
handful of fresh mintleaves
1-2 tablespoon of walnut-oil
2 hands of crushed walnuts
Celtic seasalt to taste

2 baking dishes
a knife
a cutting board
a bowl and little bowl
a whisker
kettle for cooking water

Let the drooling begin….

First we make the oven dish, because this will take 45 minutes (in oven) to be ready. So cut all the ingredients like carrot, pumpkin and sweet potato. Grease the baking dishes with some olive oil. When this is done put in all the sliced vegetables (carrot, pupkin and sweet potato) mix it a little by hand. Time to get a little bowl and poor in the oat cuisine and the curry powder and some pepper to taste, mix well. This mixture you poor over the vegetables and by hand I mixed the vegetables with the sauce!
Put the oven on on 180 degrees Celsius and shove in the baking dishes, lets stand there for 45 minutes (It must be al soft, then it’s delicious and ready)

In the meanwhile prepare the couscous, boil some water in the water kettle. Weight the coucous and put into the bowl.
Cut the sun-dried tomatoes in tiny pieces. When the water is boiling you poor the boiled water on top of the couscous, I don’t know how much water I used, but let say the couscous must be under the water and the water must be like 3 centimetres higher as the couscous. Set aside, get ready to crunch the walnuts and cut the mint-leaves. When the couscous is cooled down poor in the walnut oil, salt, mint-leaves and walnuts.

By now the oven dish must be ready also. Get the plates and make an real painting of the plate with the nice smelling vegetables and great looking couscous. Enjoy this meal and you can always change the vegetables, maybe more carrots then pumpkin or almonds instead of walnuts. Be creative

end couscous pumpkin


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!

awsome autumn makes it perfect for some beetsoup with a pinch of orangetaste

Yes it’s started again, the autumn. The leaves are falling of the trees and it’s getting colder. It’s beautiful to see the sun shining in those days. It makes the autumn special.
We have a lot of time talkings about to live in a place where it’s always hot and sunny, I always said I love it and I definitely want to move some day to that kind of place, but I must say I think when you don’t have the seasons, you like the sun on a different way it becomes “normal’ and I think you enjoy the sunin some other way  then we do in the Netherlands (for example).
Now we have every 3 months a different season, then it’s cold where the people do some kind of wintersleep in their houses, they are more on their own, the spring where always the people get out of their houses and become really enthousiastic about everything and started to love life again. The summer is the season where the things happens and it’s always over when you start to get used to the sun and then autumn special smells of fallen leaves…yes you must love every season and for me beetsoup I made today fits perfect in the season of autumn, it’s red and orange. Really autumn colours and the taste is great also!
And I have to say I ate it together with some mint-spelled pancakes ( I will write about it next time) it was delicious!

Beetsoup with some orange taste (4 persons)

600 gram of sweet potato cut in thin slices
1 1/2 litre of home-made bouillon (ok if you don’t have, some tablets to make bouillon are also ok :))
4 beets
1 1/2 teaspoon of caraway seeds
1 tablespoon of orange zest (if you are not a big orange lover, take less then a tablespoon, maybe the half of it)
1/2 lemon ripped of his juice
3 cloves of garlic
some cold-pressed olive- oil
The tops of fennel for garnish
an oven
a baking dish
a cooking pan size 2 litre or more
a magimix (food processor)
a knife
a spoon to stir the soup
a garlic press
a grater
some bowls to pour the soup in and serve!

Come along boys and girls lets start!
So first things first, get the beets and get the peel of, cut them in parts of 4 each beet! Put them in the baking dish with a little water lets say 2 mm of water and put aluminium foil on top to cover the baking dish. Get some fire and put the oven on 200 degrees Celsius. Slide in the baking dish and let stand for 45 minutes.
In a meanwhile you can start with the soup to prepare, cut the sweet potato, press the garlic, get the juice of the lemon, grate the orange, make the 1 1/2 litre of bouillon and set aside.

When the beets are 20 minutes in the oven, get the baking pan, put on fire and pour in the olive-oil, after the oil is heated put in the garlic, Just a short baking till it becomes a little brown, pour in the bouillon and the sweet potato, the lemon, caraway seeds bring it to a boil. And then let simmer for 15-20 minutes, till the potato is soft!
So get out the beets and pour them in the soup, now it’s time to purée the soup in the food processor till it’s smooth!

I just say lets do the finishing touch with the orange zest, mix it well through the soup…and voila you have your own nice autumn soup.
Get the bowls and decorate the soup after you poured it in the bowls, with some caraway seeds and the tops of the fennel. Great I hope you will enjoy the taste at least I did 😉

enjoy your meal