Tag Archives: healthyfood

Vegan carrot cream soup with cumin

Foodies,

To start with we would like to wish you all a happy new year. That this year may be filled with good health and good food for both body and soul.

We don’t know about the climate in your country but guys I swear it is so freezing out here in Belgium that to us it’s such a blessing to come home and straight have a good hot bowl of fresh homemade soup. There is nothing more comforting to welcome you home after such a hard and stressful working day.

Today we would love to share a delicious recipe which is a carrot cream soup infused with oranges and cumin. Trust us, this will catapult you straight back to the summertime heat 😉

Ingredients for 4:

– 600 gr carrots
– 400 ml orange juice
– 400 ml water
– 1 onion
– 3 tablespoons olive oil
– 1 tablespoon cumin
– 1 cube vegan vegetable stock

Recipe:

1. Slice the onion into cubes. Peel and slice the carrots into big chunks. Juice your fresh oranges.

2. Fry the onion on medium heat in the olive oil until glossy than add the carrots and the cumin. Stir-fry for about 5 minutes or until your pan starts to stick. Add the orange juice, water and vegetable stock in the pan. Cover and leave to cook for about 25 minutes on medium heat.

3. When the carrots are well cooked, use a hand mixer to mix the soup to a smooth and fluid texture. If the soup might be too thick, just add some hot water to it until you obtain the wanted texture and simmer for another 5 minutes. Taste and eventually add some salt and pepper if needed.

We love this soup for its simplicity and exotic flavors. You can make it in a big batch and freeze it in portions. Soup is so versatile that you can have the same soup every day and just by changing the topping you have a different kind of soup. Just think about adding some finally chopped fresh herbs, cucumber, carrots, bell peppers, …. the choices are infinite. We love to add mom’s homemade hot chili sauce to add that extra spicy touch to our soups, instant childhood memories guaranteed!

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Enjoy foodies

#SnSFood

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Black Puy lentils with sweet potato, ginger and coconut milk

Foodies,

This vegan journey is treating us very good thus far. We have loved every single bite of this vegan lifestyle… going from snacks (such as fruits, raw vegetables (carrots, radishes, cauliflower, cherry tomatoes, …) to nuts, dates, …) to lunch and dinner. But what we love the most has to be the green smoothie breakfast ritual, so fast, easy, fresh and delicious at the same time.

Next recipe we will share is from Top Chef host Padma Lakshmi. When we saw this recipe on her Facebook page a few weeks ago we knew we had to try this out! One thing is for sure… definitely worth it guys! The first bite we had in our mouth can’t be described, flavors of spiciness, sweetness and freshness in every single bite! Let us tell you a little secret, we even ended up licking our plates :p

This recipe isn’t slightly adapted to what I had in the fridge.

Ingredients:
1 cup Black Puy lentils
2 large sweet potatoes
2-3 tbsp olive oil
4 garlic cloves
1/2 tsp fennel seeds
1 cup diced shallots
1 cup diced celery
1 cup diced carrots
1/4 cup minced fresh ginger
2 red chilies
1 cube vegetable stock
1 tsp sambar curry powder (or madras)
1 can unsweetened coconut milk
1/2 cup fresh chopped cilantro
1/4 cup fresh lime juice

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Recipe:

1. Boil 1 cup lentils for 25 minutes in 6 cups of salted water and bay leaves. Drain.

2. Boil 2 large sweet potatoes for 30 minutes, for medium sized ones. Peel and cut in chunks.

3. Heat oil on medium high. When hot sauté 1 cup diced shallots and fennel seeds.

4. After 1 minute, add the garlic, 1 cup diced celery, 1 cup diced carrots and 1/4 cup minced fresh ginger.

5. Then after 4 minutes, add 2 red chilies  and 1 teaspoon sambar curry powder.

6. When veggies are browned, slowly add a can of unsweetened coconut milk and 1 cube of vegetable stock. Reduce heat to medium low. Stir and leave to simmer.

7. After 10 minutes add the lentils and sweet potatoes. Adjust for salt. Let simmer another 5 minutes and then remove from heat.

8. Add 1/2 cup fresh chopped cilantro and 1/4 cup fresh lime juice.

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Enjoy your meal foodies! And please feel free to share your experiences!

#SnSFood

Veggie stir fry with soy sauce and wild rice

Foodies,

Day 3 of our vegan challenge! We must say that we are loving this journey so far… who said veganism was boring? It’s the least to say that we feel like getting more inspiration in the kitchen.

Today we tried a veggie stir fry with soy sauce and lots of fresh herbs and we must say that we loved the result and can’t wait to serve this to friends and family.

Ingredients (serves 2):

– 125 gr oyster mushrooms
– 1/2 red bell pepper
– 1/2 yellow bell pepper
– 150 grams chikpeas
– 2 full hands spinach
– 1 red onion
– 2 garlic cloves
– spring onions
– ginger
– parsley
– cilantro
– basil
– 1 small chili pepper
– 2 tablespoons soy sauce
– 2 tablespoons soy cream
– 1 tablespoon curry powder
– salt

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Recipe:

1. Cook some wild rice while cooking the stir fry.

2. Wash all the vegetables and slice them as shown bellow.

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3. Fry the red onion, garlic, ginger and chili pepper for about 1 minute. Add the bell peppers and chickpeas, stir fry for another 3 minutes. Add 2 tablespoons soy cream, 2 tablespoons and approximately 15 tablespoons water. Cook for another 2 minutes and add the oyster mushrooms and spinach and cook for approximately 5 minutes. Add some salt if needed. Take from the stove and add spring onions, parsley and cilantro and stir thourougly.

4. Serve with some lime and sprinkel the plate with some lime zest. This will add this extra freshness to your dish.

The secret to this recipe is definitely lots of fresh herbs and the lime!

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Enjoy foodies!

#SnSFood

Green Smoothie

Foodies,

Today is such a beautiful sunny day… I felt like having a power green smoothie for breakfast.

Ingredients for 1 liter of this deliciousness you will need:
– 1 savoy kale leave
– 1 full hand of rocket
– 1 kiwi
– 1/2 apple
– 1 big slice pineapple
– coconut milk
– ginger
– 1 tbs agave syrup
– cinnamon

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Recipe:

1. Slice all of the ingredients in big chunks, put in the blender and mix until you get the wanted consistency. I add the coconut milk a bit at the time.

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Have a blessed day foodies!

#SnSFood

Shepherds pie

Foodies,

The cold is already in the country and that calls for a wholesome and comforting meal. One of my favourite dishes on cold days is definitely the shepherds pie. I found this amazing recipe on the website of http://www.veganeasy.org, but for those who know me… you know I had to adapt as I love spicy food.

Ingredients (serves 2):

4 potatoes
1 sweet potato
2-3 tablespoons olive oil
1 large onion, finely chopped
1/2 zucchini, diced
1 large carrot, diced
125 grams mushrooms (we used oyster mushrooms), cut into big chunks
1 teaspoon tomato paste
1/2 can tomatoes
1 tablespoon mixed herbs ( we used rosemary, thyme, oregano)
1 tablespoon vegetable stock
1/2 cup water
1/2 cup frozen peas
1 red chili pepper (only if you like your food hot and spicy)
Salt and cayenne pepper

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Recipe:

Heat oven to 200°C – 390°F

Peel potatoes, halve or quarter them depending on their size, then cook in boiling water with 1 teaspoon vegetable stock until soft. Mash and set aside until the sauce is ready.

While potatoes are cooking you can prepare the sauce. Heat a little oil in a large saucepan. Add onions and red chili pepper. Cook for a minute or two until soft and just starting to brown.

Add zucchini and carrot, cook for a further minute or two until they are beginning to soften.

Add the canned tomatoes, tomato paste, herbs and 2 tablespoons of vegetable stock to the pan and stir well. Add the water after 5 minutes.

Cook on a medium heat, until all vegetables are soft, approximately 15 minutes. Stir through frozen peas and mushrooms, cook for another 5 minutes

Pour half of the sauce mixture into a large oven proof dish. Spread half of the potatoes evenly over the top of the sauce, pour the other half of the sauce mixture and finish with the potatoes and roughen the surface a little with a spoon.

Bake in the oven for approximately 20-30 minutes, until the top is browned slightly.

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Have a lovely meal Foodies!

#SnSFood

Spinach, avocado and pine nuts salad

Foodies,

Todays lunch is as easy and fast as it can be. This time I got inspired by one of my favourite chef, Nigella Lawson.

Ingredients (serves 2):

– 200 grams baby spinach
– 50 grams pine nuts
– 1 tablespoon nut oil
– 1 teaspoon balsamic cream
– zest and juice of 1/2 lime
– Salt
– Pepper

Recipe:

1. Toast the pine nuts (it releases and intensifies their rich flavor).
2. Toss together the baby spinach and the pine nuts. Add the sliced avocado on top.
2. Make a dressing of 1 tablespoon nut oil, balsamic cream, the zest and juice of 1 lime, salt and pepper.
3. Serve with some vegan bread or a wrap if desired.

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Have a wonderful vegan day foodies!

#SnSFood

Roasted veggies

Foodies,

First I would like to apologise for not providing you with the first recipe’s on time! These days have been quite busy helping my sister moving! Now we’re back at it and it’s time to catch up.

This recipe is really easy and asks for almost no work… just let your oven do it’s magic and let the smell of all those beautiful spices take you to India 😉

Ingredients (serves 2):

– 1/4 of a pumpkin
– 1/4 of a colliflauwer
– 4 potatoes
– 1/2 of a zucchini
– 1 carrot
– 1 tomato
– 1 red onion
– a few spring onions
– 2 garlic cloves
– some parsley
– 1 tablespoon of garam masala
– 2 tablespoons of curry paste
– 2 tea spoons of powder vegetable stock
– 1 tablespoon of fennel seeds (grounded)
– 2 tablespoons of olive oil

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Recipe:

1. Wash your potatoes thouroughly and slice them into parts. We sliced them into the lenght in 2 and each part once again in 2. Put to boil for 5 minutes in water with 1 teaspoon of vegetable stock.

2. Wash and slice all vegetables, onion and the garlic into big chunks and dispose on an oven plate. Keep the spring onions and the parsley aside for later on.
Ground the fennel seeds and add to the plate together with the garam masala, curry paste, 1 teaspoon of powder vegetable stock and olive oil. Mix all together until all the vegetables are covered in the curry paste. Put in a prehitted oven (200°C – 390°F) and bake for 50 minutes. Stir every 15 minutes approximately.

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3. Slice the spring onions and shred the parsley. Sprinkle over the roasted vegetables and bake for another 10 minutes.

This delicious dinner is ready to get served with a slice of lemon and some cilantro to give it this extra freshness.

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Hope you enjoy your dinner foodies and please let us know what you think about this recipe.

#SnSFood

Hummus with a twist

Dear Foodies,

Here we are again to share a super healthy and delicious recipe.
Hummus is definitely the simplest dip of chickpeas that there is. It is so full of nutrients, thus so super healthy… think about lowering cholesterol, weight loss, healthiest bread spread there is (according to us) and we can go on and on… on the virtues of this healthy dip.

Let’s make our very own hummus instead of buying the premade ones. It is so easy and quick to make.
We want to share this recipe because it has so much success to whomever gets to taste it, we have even convinced people who don’t like the usual recipe to like this version.
Hummus is so versatile and can be adapted to everyone’s taste. For example, we’re not such big fans of tahini, which most recipes tend to use, so we left it out of our hummus recipe with a twist.

Ingredients:

– 250 gr cooked chickpeas
– 5 parts semi-dried tomatoes packed in olive oil
– 5 teaspoons of the olive oil from the semi-dried tomatoes
– 5 teaspoons of vegetable stock (dissolve 1/4 cube of stock into boiling water)
– 5 teaspoons of lemon juice
– 5 teaspoons of water
– 1/2 teaspoon of curcuma (turmeric)
– 1/2 teaspoon of cumin
– Fresh parsley
– Fresh coriander (cilantro)
– 3 garlic cloves
– Pepper and salt

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1. Add all the ingredients into a mixer or blender starting with the parsley, coriander and garlic on the bottom and ending with the chickpeas. That way the parsely and coriander will blend easier.

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2. Mix all those ingredients until you get an extra smooth hummus. From time to time you might need to shake your mixer or use a spoon to push the ingredients down. Add some water if you see that the hummus is still too thick.

3. ENJOY 😉

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Quick vegan pasta dish

Foodies,

Here we are again for a quick, easy and so delicious recipe. This dish is so pure, with a few ingredients you will be able to put something healthy at the table in no time!
Don’t forget to cut all your vegetables, get your stock ready before starting to cook. This will make it so much easier for you.

In order to make this dish for 2 you will need:

– 250 gr pasta
– 250 gr green beans (haricots)
– 3 ripe tomatoes
– 1 small onion
– 3 garlic cloves
– 1 cube of vegetable stock
– 1/2 plant of fresh basil
– Olive oil
– 1 teaspoon of baking soda (Bicarbonate)
– Salt and pepper

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Recipe:

1. Boil 500 ml of water. Add 1 teaspoon of salt and 1 teaspoon of baking soda. When the water starts to boil add the green beans to the water and cook for 2 minutes, drain and rinse with cold water.
The baking soda will reduce the cooking time but I use it most of the time to keep the vibrant colors of my vegetables.

2. Cut the tomatoes, onion and garlic into small cubes. Clean the green beans and cut them in 2. Dissolve the vegetable stock in 100 ml of hot water.

3. Boil 500 ml water. Add the pasta, 1 teaspoon of salt and 1 tablespoon of olive oil and cook for about 6 minutes until al dente. Drain when ready… but never rinse your pasta as you will take all the taste out by doing that.

4. While the pasta is cooking, fry the onion and garlic into about 4 tablespoons of olive oil until glossy. Add the tomato cubes, some pepper and cook for about 8 minutes.
If you see that the tomatoes start to stick to your pan, you can add the vegetable stock bit by bit to the sauce.
Add your green beans and pasta to the sauce and cook for another 2 minutes. Finish with fresh basil.

What I tend to do is to add tuna in the last 2 cooking minutes if I feel like heaving some fish with this dish.

Food is ready to be served and savored!

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Have a lovely weekend Foodies!!

5 minutes sorbet

Hello Foodies,

Lazy Sundays ask for ditto recipe’s. This recipe is for those moments when you feel like having a sweet dessert but at the same time feeling lazy to come out of that comfy sofa of yours. That’s how I found out this sorbet recipe.

Besides of red fruits to be attractive, red fruits are loaded with super healthy antioxidants, which soak up damaging free radicals in your body.
So just take your blender out and let’s get started to spoil that temple of yours, which is your body!

For this recipe (for 2) you will need:

– about 1 glass of a mix of frozen wild fruit (I took a mix of red currant, strawberries, raspberries, blackberries, blackcurrant, blueberries)
– 1/2 red apple
– 1 tablespoon of honey
– 4 to 6 tablespoons of orange juice
– ginger
– basil
– mint

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Recipe:

1) Peel the ginger and slice the apple into big chunks. Add the leaves of mint and basil, apple, ginger, wild fruit, honey and orange juice into your blender.

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2) Mix for about 5 minutes or until you see there are no more chunks in the sorbet.

3) Ready to serve and enjoy. No need to freeze it first for a few hours or so.

You can really use any kind of frozen fruit to make this sorbet. It can be savored just like that by itself or you can use it as part of your dessert. I tend to serve it with watermelon and plain nonfat yogurt to add that special touch.

Here are 2 of my serving ideas but possibilities are just endless.

Have a blessed Sunday Foodies!!!

#SnSFood

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