Tag Archives: #vegetarian

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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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!!

Lentil salad

Food Lovers,

July equals summer so let’s share a summer lentil salad which will be a perfect side dish to your BBQ or even delicious by its own for the vegetarian and vegan people among you. This side dish is so nutritious and healthy.

Low in calories and high in nutrition, lentils are the perfect vegetable to eat in the summer in salads. You can find green, red and brown lentils on the market.
Below are a few benefits of lentils listed to convince you to put lentils into your regular diet.

1. Protein: of all nuts and vegetables, lentils contain the third-highest levels of protein. 26 percent of lentil’s calories are attributed to protein, which makes them a wonderful source of protein for vegetarians and vegans. Lentils are a great substitute for meat.

2. Weight loss: lentils are low in calories and contain no fat. One cup of cooked lentils only contains about 220 calories and most of all it will leave you feeling full and satisfied after your meal.

3. Energy: lentils increase slow-burning energy due to their fiber and complex carbohydrates. Lentils are a good source of iron, which transports oxygen throughout your body and is key to energy production and metabolism.

4. Digestion: fiber found in lentils helps prevent constipation and other digestive disorders.

5. Heart Health: several studies have shown that eating high fiber foods like lentils reduces your risk of heart disease.

Ingredients:

– Boiled lentils
– 1/2 bell pepper (paprika)
– 1/4 cucumber
– 1 tomato
– some half sundried tomatoes (in oil)
– 1/2 lemon juice
– some basil (used about 20 leaves)
– some cilantro (coriander)
– olive oil
– pepper, salt, Cajun pepper, cinnamon, cumin

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Recipe:

To boil lentils, use three cups of liquid for each cup of lentils. Lentils placed in already boiling water will be easier to digest than those that were brought to a boil with the water. When the water returns to a boil, turn down the heat to simmer and cover. Green lentils usually take 30 minutes, while red ones require 20 minutes.

1. Slice the cucumber, bell pepper, tomato into cubes. Slice the sundried tomatoes and shop the cilantro and basil as shown below. Spring onions would be a great asset in this recipe but I decided not to use it as my guest doesn’t like the taste of raw onion.

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2. Put the lentils, sliced vegetables, lemon juice and the herbs in a big bowl. Add a tablespoon of cumin, a teaspoon of cinnamon, a teaspoon of Cajun pepper, some salt and pepper. Stir all these ingredients all together.
The only advice that I can give you is to add the spices as you desire. As for example we are used to spicy food, I used more Cajun pepper than indicated.

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3. Your side dish is ready to serve.
You can accompany this side dish with some potatoes (cold potatoes added to the lentil mixture) and vegan nut burger. The possibilities to accompany this dish are endless.

 

One more tip I can give you, cook a big amount of lentil (for example 1 kg) and store it in the freezer in small boxes. This will make it easier to consume lentils more than once a week.

Enjoy and stay blessed food lovers.

#SnSFood