All posts tagged: vegan recipe

Recipe: Vegan cheese croquettes!

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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. 

Cranberry bread with nuts and papaya

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I’ve made this bread a couple of times. It’s a rather large portion, and because the bread is rather moist (because of the berries) it does not preserve that long. But you can easily put some of it in the freezer, and save it for a later date. I’ve added both walnuts and hazelnuts last time, as I still had a handfull of hazelnuts from our garden. The walnuts are also from our own tree in the garden 🙂 I wish I could say the cranberries are also from our garden, but alas, the birds have eaten most of those 😉 I also added some dried papaya, but you can easily replace this with some other dried berries or fruits, or leave this out altogether. Ingredients cranberry bread with nuts and papaya (vegan) 1 tbs ground flaxseed 3 tbs water 1/4 cup vegan butter – melted and cooled 1 ts vanille extract 1 cup orange juice 1 cup soy milk or almond milk 4 cups all purpose flour 1 cup sugar 4 ts baking powder 1/2 ts …

Cranberry orange muffins

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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 …

Umeboshi broth with soba noodles

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Umeboshi paste is a salty, tangy Japanese condiment made from dried, pickled ume fruits. It is used to enhance the taste of sauces, pickles, vinaigrettes, veganaise, cooked vegetables (broccoli, cauliflower, etc), rice, noodles, … This noodles dish takes about half an hour to prepare. The recipe serves 2, or you could use it for 4 starters. Umeboshi broth with soba noodles – vegan Ingredients 1 red onion, chopped in chunks 3 cloves grated garlic 1 tbs grated ginger 1/4 cup umeboshi paste (up to 1/3 cup if you want it to taste more salty) 200 to 250g fresh shiitake 300 to 400g fresh green vegetables (large leaved chicory; spinach, chard, kale, …), cut in large pieces 1/4 cup mirin 1/4 cup shoyu (or tamari if you like it more salty) 200 to 250g soba or udon noodles (1 pack) 0,5 l vegetable stock peanut oil or sesame oil, to bake Preparation Boil the noodles as indicated on the pack, rince them with boiling water and set aside. Meanwhile, heat the oil in a large frying pan (wok style). Bake …

Stuffed pumpkin with quinoa and beans

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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 …