Tag Archives: November Vegan Challenge

Black Puy lentils with sweet potato, ginger and coconut milk


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.

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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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!



Veggie stir fry with soy sauce and wild rice


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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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!


Green Smoothie


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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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.


Have a blessed day foodies!


Shepherds pie


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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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!


Spinach, avocado and pine nuts salad


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


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!


Roasted veggies


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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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.


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.