My Blog Has Moved

15 Oct

Hi there!

My precious blog has been moved to my very own website:

I continue to post plant based recipes and stories over there!

x Bo

No Bake Carrot Raisin Bites

8 Jun

Oeh these are delicious! Even without the nuts, they have a nice crunch. But they’re also very moist. Plus they where approved of by my sweetest friend Willemijn, who has a bit of a sweet tooth. Like like like!

I think they would be great served at a high tea or after dinner with a steaming cup of (green) tea. You can pair them up with other kinds of ‘bites’, like.. a chocolate-almond variety (or whatever you fancy, get creative). Or make a nice presentation by rolling half of them in grated coconut!

No Bake Carrot Raisin Bites

Adapted from this recipe

50 grams old-fashioned oats plus 2 tablespoons reserved
1 medium carrot, peeled and top removed
40 grams moist dates, pitted
40 grams soaked raisins and 40 grams reserved
2 tablespoons brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract

Blend the oats and carrots in a blender or food processor for about 10 seconds.  Then add everything else (except the reserved ingredients) and blend for another 20 seconds or until incorporated.  Don’t be tempted to throw in extra moisture; it will become wet enough, even though it doesn’t seem like it in the beginning. Remove the dough and by hand, stir in the reserved oats and raisins.

Form into bite-sized balls. If needed, refrigerate or freeze the dough for 15 minutes to make it less sticky and easier to work with.

Store in freezer or refrigerator. These bites become better when the flavours have time to mingle, so make them a day before you want to serve them!

Home Made Oven Baked Falafel

8 Jun

Yesterday I came home from work to this…………..

Thomas went grocery shopping and made these falafels. No recipe, just common sense. I love that! Falafel, in my experience, is quite hard to make, because the chickpea batter can easily fall apart when frying/baking. But not this falafal! Combined with a juicy salad and home made garlic mint yoghurt (and a glass of wine, okay, 3), it’s delicious on a sunny spring evening!


Home Made Oven Baked Falafal

1 can chickpeas, drained and rinsed
4 cloves of garlic, chopped finely
1 onion, minced
4 tablespoons fresh coriander, chopped
4 tablespoons fresh parsley, chopped
1 teaspoon ground cumin
1 teaspoon lemon juice
salt and pepper
1 teaspoon baking powder
a tablespoon or more whole wheat flour, if needed

Preheat the oven to 200 degrees C. Add all ingredients, except baking powder, to a food processor and pulse until combined. Add baking powder and pulse until combined. Test the dough by taking a tablespoon’s worth and trying to form a ball. If the dough falls apart, add a tablespoon of flour to the food processor and pulse a few more times. Bake for 15 minutes in the oven. The falafel should be a little crispy on the outside, but not dried out! Serve with the garlic mint yoghurt and a huge fruity green salad!

Garlic Mint Yoghurt

200 ml unsweetened soy yoghurt
a few mint leaves, chopped
2 cloves of garlic, chopped
salt and pepper

Combine the ingredients in a bowl and chill for at least 15 minutes before serving.

Melon Muesli Bowl

29 May

Use this melon bowl for your favorite muesli-and-milk mix and carefully spoon out some melon while eating your breakfast! This recipe is not that blog worthy, but I really wanted to share the idea of the melon bowl with you! Any other ‘bowl’ fruit that comes to mind..?

Melon Muesli Bowl

half a melon, seeds removed
4 tablespoons muesli (I used amaranth muesli: jum!)
your favorite non dairy milk (i used vanilla rice milk)

Make sure the ‘bowl’ is big enough for your muesli and milk (scoop some melon out and eat, I’m sure you don’t mind). And fill it up! Enjoy!

Artichoke Pesto

22 May

Wondering what that greenish goo was in my last post? Well, it’s pesto of course!

The smell of basil is just tantalising. One of my favourite scents. Period. 

This pesto is made without cheese, pine nuts or oil. So what is in there, except for the obvious basil?

Artichoke Pesto

Adapted from this recipe from FatFree Vegan Kitchen

2 big hands full of fresh basil leaves
1 can artichoke hearts (safe the water)
2 cloves garlic
1 tablespoon nutritional yeast
2 tablespoon artichoke ‘juice’
1 tablespoon lemon juice
salt, to taste

Place the basil and half of the artichoke hearts in a food processor, and pulse to coarsely chop. Add the garlic, nutritional yeast, artichoke juice and lemon juice, and process until it becomes a thick paste. Chop the remaining artichokes and add to the pesto. Add salt to taste (but you most likely don’t need it, because of the saltiness of the artichokes).

Mediterranean Olive Bread

19 May

Yesterday I took a long hard look at my recipe index and I couldn’t believe my eyes. This amazing savoury bread (which I’ve made many times) wasn’t on there yet! Well, that’s just not right. So here it is! The recipe is from one of my all time favourite cookbooks. One of the perks of this book from Colleen Patrick-Goudreau is that metric measures are also listed, which is unfortunately rare in cookbooks from the USA.

Can you see me?

Enough teasing, now for some pleasing….

Enjoy experimenting with this recipe. Use any ‘mediterranean’ herb (rosemary, thyme, basil…) and any filling you fancy (olives, sundried tomatoes, capers, corn, walnuts…)

This bread is a soda bread, meaning it’s not made with yeast, but with baking powder (soda). The advantage of a soda bread is that it takes little time to make (all in all about 50 minutes, including 40 minutes in the oven). But it doesn’t keep very long, you should eat it within a couple of days. But I don’t think that will be a problem…. :)

Mediterranean Olive Bread

Based on The Joy Of Vegan Baking by Colleen Patrick-Goudreau (I made a low fat version of this recipe, the original recipe can be found here)

3 tablespoons (45 g) ground flaxseed OR 4.5 teaspoons Ener-G Egg Replacer (equivalent of 3 eggs)
120 ml water (if using flaxseed) OR 90 ml water (if using Ener-G)
180 g rye flour
100 g oats
2.5 teaspoons baking powder
1 teaspoon chopped fresh rosemary
1 teaspoon fresh thyme
0.5 teaspoon salt
235 ml unsweetened nondairy milk
60 ml unsweetened apple sauce
50 g chopped hazelnuts
50 g chopped pitted black olives
1 tablespoon capers
2 tablespoons corn

Preheat oven to 180 degrees C and lightly grease a 25 cm loaf pan. In a food processor, whip the egg replacer and water together until thick and creamy. In a large bowl, combine the rye, oats, baking powder, rosemary, thyme and salt. In a separate bowl, combine the egg replacer mixture, nondairy milk, and apple sauce.

Add the wet mixture to the dry and fold until dry ingredients are moistened. Add the hazelnuts, capers, olives and corn; fold in just until the pieces are distributed. The batter will be stiff and sticky. Scrape batter into the loaf pan and spread evenly.

Bake for 40 minutes, or until an inserted toothpick comes out clean. Let cool in the pan on a rack for 5-10 minutes before taking out of the pan, then let cool completely on rack. Enjoy!

Serve with some artichoke pesto (recipe will be posted within the next couple of days)! AND I’ve got another great post coming up about natural (home made) skin and hair care products! 

Zucchini Spaghetti

18 May

I was halfway through my lunch today when I decided it was plain wrong to keep this from you! Very quick and easy to make, yet oh so delicious! I reminded me of the spaghetti my mom used to make a lot when I was a child. But with a twist… Swap the pasta for healthy zucchini noodles! You will need a ‘spiralizer’ for this recipe to make the noodles. But fear not, I included a link to give you an example of a (in my opinion) great one.

And another thing. Read this article about beauty!! It put a smile on my face, I hope it will do the same for you.

Zucchini Spaghetti

1 zucchini
Tomato sauce (I used store bought organic tomato basil sauce: jummy! The quality of the sauce is key to this recipe, so be sure to get a good one. It will be money well spent!)
A few of your favorite olives (I used kalamata)
A few mushrooms
1 teaspoon nutritional yeast

‘Spiral’ the zucchini using a spiralizer (like this one). Put the spaghetti in a bowl and add the tomato sauce. Slice the mushrooms and add, together with the olives, to the bowl. Mix thoroughly. Heat for 2.5 minutes in a microwave (cover the bowl, you don’t want exploding red sauce in your microwave). Sprinkle with nutritional yeast just before serving. Enjoy!!

Update 30th May 2012: I’m so in love with these noodles. I ate them almost every day last week! Great add ons I found are: chick peas, fresh basil leaves, capers, red pepper, tomato, small pieces of carrot. Also pine nuts would be amazing I think!