My favorite Turkish dish! Stuffed aubergine or eggplant. A classic food recipe from Turkey's rich cuisine. I made them with a lítlle bit cheese here. But the recipe is originally vegan, so you don't need to add cheese.
Best Eggplant Rolls with wallnuts, mint and garlic! Great as lunch or apetizer. You can also add some goat cheese or cottage or ricotta cheese. Serve lukewarm or cold.
QUINOA SALAD Cook 150 grams quinoa & 150 grams Beluga lentils until they are al dente. Heat 1 tsp coconut oil and fry 2 chopped carrots with a pinch of cayenne pepper. Make a dressing with 1 Tbsp chopped garlic, olive oil, red wine vinegar, Ras el Hanout and salt. Heat 1 tsp coconut oil and fry 200 grams vegan shawarma on high heat until it's crispy. Mix all other ingrediënts with the quinoa in a large bowl and add the crispy Shawarma to it. Serve with fresh chopped cilantro. Enjoy!
A hearty soup to warm you up! Made with sweet potatoes and ginger, this savory soup with a hint of sweetness and spice is one of my favorites. The secret ingredient is “Garam Massala”, an Indian spice blend. The nice thing about this soup is that it’s wonderfully smooth and creamy, yet completely #vegan, low in fat and very #healthy! Enjoy!
Nutrient dense green salad – or serve slightly warm in the winter months! Ingredients cup cooked Flannerys Organic Lentils, rinsed ( bring to the boil 1 cup of lentils to 2 cups of water) cup of cooked Flannerys Organic Black …Read
FRISIAN CHICKPEAS (with vegan bacon strips) Fry 1 tsp fresh garlic and 1 chopped onion in 2 tbsp olive oil on medium heat until soft and light caramelized brown for about 5 minutes. Add 400 grams chickpeas and some Vadouvan and fry on low heat for about 5 minutes. Then add 400 grams spinach, 100 grams at a time until soft. Add the salt. Fry the vegan bacon strips in 1 tbsp olive oil on medium heat until crunchy. Add as a finishing touch on top of this tasty, healthy, easy country salad…