All posts tagged: cookbook

Coconut lime muffins

These are my new favourites! I’ve only made these coconut lime muffins once so far, but I’m sure I will be making them many more times again! A pretty straightforward classic muffin recipe, with a tropical twist. Close your eyes and think lime cocktails, beaches with coconut trees, and enjoy your muffin 🙂 Ingredients coconut lime muffins (vegan) 1 cup all-purpose flower 1/2 ts baking powder 1/2 ts baking soda 1/4 ts salt 1/3 cup coconut oil 3/4 cup sugar 1 cup coconut milk 1/4 cup soy milk 1 ts vanille extract 1 ts coconut extract 1 tbs or more grated lime zest 1 cup dried shredded coconut Preparation Preheat the oven to 180° (350°). Put paper liners in a muffin tin (12 muffins). In a small bowl, mix the dry ingredients: flour, baking powder, baking soda and salt. Melt the coconut oil in a small saucepan. In a large bowl, mix the sugar with the melted coconut oil. Add the wet ingredients: coconut milk, soy milk, vanilla extract, coconut extract and lime zest. Add the dry ingredients …

Cranberry orange muffins

Cranberry time! Lots of fresh cranberries in the shops available now (tip: freeze some so you have them available later as well).  We have plenty of walnuts from a walnut tree in our garden, so I like adding chopped walnuts to baking goods. I wish I could say the cranberries are also home grown, but unfortunately our cranberries only produced a handfull of small berries. Ingredients cranberry orange muffins (vegan) 1 1/2 cups all-purpose flower 1 1/4 ts baking powder 1 ts baking soda 1/2 ts salt 1/2 cup sugar 2 ts orange zest 3/4 cup fresh orange juice 1/3 cup canola oil 1 ts vanille extract 1 1/4 cup chopped cranberries 1/2 cup chopped walnuts (optional) some sugar for sprinkling on top (optional) Preparation Preheat the oven to 190° (375°). Slightly grease the holes of a muffin tin (12 muffins) with some canola oil. In a large bowl, mix the dry ingredients: flour, baking powder, baking soda and salt. In another bowl, mix the ‘wet’ ingredients: sugar, zest, orange juice, oil and vanilla extract. Mix the …

Lemon corn waffles

These waffles have a nice light texture, and a subtle touch of corn. I made them with the heart shaped waffle iron. Ingredients vegan lemon corn waffles Makes 10 waffles (like in the photo, totalling 50 heart waffles). Feel free to replace the sugar with another sweetener (or you could also try leaving it out altogether). 3/4cup (165g) all purpose flour 2 ts baking powder 1 ts baking soda 1/2 ts salt 2/3 cup (75g) cornmeal +++++++++++++ 3 tbs canola oil (or corn oil if you have that) 2 cups (475 ml) soy milk 4 tbs soy yoghurt zest and juice from 2 lemons 4 tbs sugar Making vegan lemon corn waffles Grease the waffle iron with a little bit of canola oil. Preheat the waffle iron. In a large bowl, mix the dry ingredients: flour, baking powder, baking soda, salt, and cornmeal. In another large bowl, mix the wet ingredients: oil, soy milk, soy yoghurt, lemon juice and lemon zest and sugar. Mix the dry ingredients with the wet ingredients. Bake the waffles according to the instructions of your waffle …

Pumpkin waffles

It’s that time of the year! Pumpkins! As you could see in one of our previous posts, we have dozens of pumpkins from our garden. Luckily pumpkins are very versatile and can be used in anything from soups to desserts to baking. I like these pumpkin waffles a lot: light and crispy! Feel free to replace the sugar with another sweetener (or you could also try leaving it out altogether). I either use freshly made pumpkin puree, or a portion that I prepared previously and stored in the freezer, on those occasions that I don’t have the time to cut and clean the pumkin.   Ingredients vegan pumpkin waffles Makes 6 double waffles (like the one in the photo) 1 + 3/4 cup (275g) all purpose flour 2 1/2 ts baking powder 1/2 ts baking soda 1/2 ts salt 2 ts ground cinnamon 1 ts grated or ground ginger 1/2 ts ground or grated nutmeg 1/4 ts ground cloves +++++++++++++ 2 cups (475 ml) soy milk 2 cups (425g) pumpkin puree (= a small hokkaido pumpkin, see photo) 5 …

Pumpkin and apricot tajine

We have several pumpkinplants in our veg allotment and harvested the first pumpkin (squash)! And there are plenty to follow, in different shapes and sizes. We also have zucchinis, carrots, green beans (haricots), potatoes, parsley and cilantro in our garden. Perfect match for a North African stew or tajine! Ingredients pumpkin and apricot tajine – vegan A tajine, or large (wok)pan with lid (see below) one small zucchini, chopped coursely 4 tbs olive oil 1 onion, chopped finely 2 cloves minced garlic 2,5cm (1inch) grated ginger 1/2 ts cumin 1/2 ts turmeric 1 ts powdered paprika 1/2 ts cayenne pepper 1 ts cinnamon 1 medium sized squash, chopped in pieces 2 potatoes, chopped in pieces 2 to 4 carrots 125g haricots 175g dried apricots, chopped 3,5dl veg bouillon 2 ts tomato purée 1 can (400g) chick peas, drained 2 ts grated lemon zest 2 tbs chopped parsley 2 tbs chopped cilantro salt & pepper fresh cilantro, for garnish Preparation Boil the zucchini 10 min. Drain, let cool and mash. Set aside Heat the olive oil, bake the onions for 5-7 …

shop Antwerps Kookhuis, Antwerp

Shop review #5 – Looking for a special silicone baking mold? A set of professional kitchen knives? A juicer, blender, coffee machine or other kichen tools? Antwerps Kookhuis is a shop I like to visit whenever I’m in Antwerp. I’ve found many items here, that I haven’t found in other cooking shops in Belgium. From the outside windows the shop doesn’t look very big, but inside you encounter many different rooms, packed with baking and cooking material. They also have a large selection of cook books, but hardly any vegan cookbooks (that would be my only minus about the shop 😉 Some more photos from Antwerps Kookhuis: On my last visit, I bought these items: molds for chocolates (each 7.95€ and one 11.95€) and a muffin plate with bundt shapes (34.95€): Antwerps Kookhuis is about a 15-20 minute walk from the city center (City Hall – Cathedral). Antwerps Kookhuis, location Terninckstraat 1 2000 Antwerpen 03/226.98.98 See our list with shops, which may interest vegans

Sunday morning pancakes!

Relaxing on a Sunday morning! Easy to make vegan pancakes, topped with some maple syrup. Yummie! And of course you can make them any day of the week 😉 This is what you need for the vegan pancakes: 1 cup + 1/2 cup soy milk 1 cup + 1/3 cup all purpose flour (or mix with some spelt flour) 2 tbs rapeseed oil 1 tbs sugar 1 ts baking powder 1 ts vanille extract 1/4 ts salt 1 to 2 tbs water, to thin batter if needed Maple syrup, to serve Add the soy milk and everything else in a blender and blend. Scrape down the sides and blend again for a few seconds. Pour some batter in a pan and bake for a few minutes on each side. Ready! recipe adapted from Vegan Yum Yum

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 …

Birthday treats: vegan muffins

We made these vegan muffins to take along to the office and treat the colleagues for my birthday! blueberry lemon muffins (from The Joy of Vegan Baking) chocolate muffins (from Vegan Cupcakes take over the World) almond apricot muffins (adapted from Vegan Cupcakes take over the World)