All posts tagged: brussels sprouts

#33 Our lunch at vegetarian resto Lokaal, Ghent **

Restaurant review #33 – Lokaal is a new vegetarian restaurant/tea house (opened at end of 2014) in the city center of Ghent. It’s about a 5 minute walk from the Kouter, and is located at the corner of the glass alley (red light district). The name Lokaal reveals the restaurant’s concept: using local product (from within Europe) as much as possible. There is always a vegan dish standardly available. In a newspaper article I also read they wanted to grow herbs in the restaurant room and use these in the dishes. Lokaal also offers a couple of dozen sorts of tea. Sounds promising! So we were eager to check it out. Our lunch Options are indicated on the chalk board high up and above in the restaurant. The only thing that wasn’t vegan was said to be the quiche (I specifically asked about the bread and it was said to be vegan). The soup wasn’t red beet soup as indicated, but red cabagge soup. We ordered the soup (4,5€) and then the sandwich with Brussels sprouts and hazelnuts (6€), and the …

Homemade: braised seitan, kale, brussels sprouts and sundried tomatoes

This is a pretty straightforward one pot meal, which doesn’t take too much work. And with kale from our garden! It is from one of our favourite cookbooks Veganomicon (Isa Chandra Moskowitz & Terry Hope Romero). You can serve it with couscous or quinoa, or even with rice if you prefer. Kale is not so easy to find in Belgian shops (‘boerenkool’ in Dutch), so we grow it ourselves! It is a winter vegetable, and this variety (Westlandse Winter) can stand frost. We haven’t had a hard winter in Belgium this year. In fact, we haven’t had any real ‘freezing’ day at all, which is a new record again. Still plenty of kale in our garden. These are the ingredients for “braised seitan, brussels sprouts, kale and sundried tomatoes”: 2 tbs olive oil 6 shallots, sliced 2 cups seitan (homemade is the best!), in pieces 1/2 pound Brussels sprouts, quartered (= 2 cups) 4 cloves garlic, minced 1/2 ts dried thyme 1/2 ts dried basil 1/4 ts dried tarragon 1/2 ts salt pinches ground black pepper 1/2 …