All posts tagged: recipe

Recipe: Vegan cheese croquettes!

Cheese croquettes! I have eaten a lot of these in the old days, but since going vegan have only had a couple of occassions where I could eat vegan cheese croquettes. Vegan cheese croquettes are not so easily found in shops (at least not around here). I had bought some at vegan shop SHAVT (now only webshop) and also eaten these at a bistro in Louvain, but the SHAVT webshop doesn’t sell these cheese croquettes any more. DIY it is! And yes, I call these cheese croquettes! Even if there are no animal ingredients involved. I simply consider ‘cheese’ to be a processed product, that just as well can be made from cashews, coconut or other plantbased materials! Up till now, we have always used cheese from the brand Wilmersburger to make these, but any other firm cheese, with a neutral taste, will probably do.  Wilmersburger can be bought in most organic shops around here. 

Stuffed pumpkin with quinoa and beans

As you can see in one of our previous posts, we have plenty of pumpkins from our garden. One of the varieties is “sweet dumpling“, and as the name suggest, it’s much sweeter than other pumpkins (like hokaidos or butternuts). The sweet dumpling pumpkins are also much smaller than the others (about the size of a very large orange) and ideal for stuffing. Fresh from the garden, you can also eat the peel of this squash. But these were already a bit older, so we didn’t eat the peel. This recipe was inspiration of the moment. Homemade in The Bruges Vegan’s kitchen! Stuffed sweet dumpling squash with quinoa and beans, served with baked mushrooms and sweet potato (vegan) Ingredients serves 2 persons 2 to 3 tablespoons peanut oil about 125g mushrooms (half of a small tray) 3 medium sized sweet potatoes (bataat) 2 sweet dumplings 1 can (400g) beans – eg red beans, borlotti, … 1 cup red quinoa 1 clove garlic, grated 1/4 teaspoon cumin 1/4 teaspoon coriander 1/4 teaspoon cinnamon 1/3 cup dried apricots, chopped …