HOT, ROASTED, GRILLED, JUICY & VEGAN
One of the most familiar snacks in The Netherlands are kroketten; filled with a roux and crusted on the outside. Traditionally made with animal flesh. However we of course made them future proof and cruelty free, enriched with the magestically celeriac and king oyster shrooms! Maartje’s nan used to make kroketten on New Year’s eve, because we Dutchies are already frying oliebollen and appelflappen, so it’s easy to just let a couple of kroketten sink in the frying pan as well. Happy New Year!
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Pretzels using basically two ingredients, ready in an instant? Really?!? Really! Sure, these bites aren’t going to be winning anyone a medal of culinary achievement, but they make for a crisp, toasty vehicle for a delicious sauce. And today, that sauce is a cheesy beer sauce: an American bar food classic. The magic of this yogurt/flour dough is that it can be used for so many things: last minute flatbread, pita and bagels to name a few. So if you’ve ever got a serious carb emergency, give it a try! We’re all about easy peasy recipes that are perfect for kitchen newbies and experts alike.
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These spring rolls are loaded with crunchy plant goodness, like cabbage, carrot, leek, mung bean noodles and shiitake mushrooms. Perfect with a homemade mango-chili sauce. Eat as a snack or as part of an asian style dinner like this super simple but very tasty Nasi Goreng.
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Do you remember empanadas? Those lovely South American hand pies stuffed with savoury goodness? Only we made a better version by choosing the plant based ingredients that are just as savory and satisfying as the ‘classic’ ones, but much kinder for you, the world and all animals. The stuffing consists of green olives, apple, bell pepper and a vegan bechamel sauce which binds the ingredients surprisingly well. And the dough… oh la la…it’s so flaky and buttery and super easy to make! They are best eaten just after frying them (let cool down for a bit so you don’t burn your mouth ;)).
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This is what life is about. No fuzz, just the utter joy of simple things that taste like heaven. If you cook these babies well, the texture becomes very silky (especially if you’re using the best quality extra virgin olive oil) and the taste super sweet. The salt adds just the right amount of crunch to the soft peppers. Eat them as a snack, appetizer or side dish. Perfect with some sourdough bread and a nice chilled Sauvignon Blanc or cool beer.
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Who wants to be in a hot kitchen above steaming pans during this kind of heat? We’d rather be outside in the shadows, grilling the hell out of all the wonderful plant stuff we can grill. No dead bodies for us! So yeah whilst enjoying a cold beer and a refreshing breeze try these eggplant dogs. They are tasty AF and a real crowd pleaser!
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In this day and age who needs eggs or chickens to enjoy a lovely eggy flavoured salad?! No one! Say hell to the yeah for plant based awesomeness like kala namak! Kala nama is black rock salt with a sulphurous, pungent
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Oh lala these tacos just rock and definitely have some latin temperament! Intensely seasoned and slow roasted jackfruit (young and ripe, that’s the secret to perfect tasting ‘pulled jackfruit meat’) makes this dish taste absolutely sensational. A crowd pleaser for sure. THE go-to Friday night dinner for a great start of the weekend.
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Eggplant is one of the most served veggies for vegetarians and vegans in restaurants. Amazingly enough though it is also one of the most misunderstood and poorly prepared vegetables. This should not be the case. Eggplant is a beastly veggie with a bizarre flavour and texture potential. You just have to know how to handle it. Hence this recipe. Especially for the former fish lovers, this is probably a very special taste experience. You can give the eggplant a surprisingly sea-ish taste by smoking it. The silky smooth structure of eggplant in combination with the smoky flavour makes this an amazing delicacy. Serve on toasted sourdough bread with arugula, avocado and vegan mayo.
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