Fritatta with lentils, spinach and mushrooms

· This recipe was sponsored by Foodbag to promote their vegetarian foodbox. Voor 4 personen 400g krielaardappelen paar takjes rozemarijn 1 ui, medium 1 knoflookteentje 400g kastanjechampignons 150g spinazie 300g gekookte linzen 1/2 tl citroenzeste 6 eieren verse peterselie, oregano, tijm, bieslook peper, zout, nootmuskaat 400ml light room 1 bol mozzarella olijfolie → Verwarm de…

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Hazelnut-Parsnip soup with kalepesto and crispy kale

  ∝ I was thinking about the soup I could make for Christmas Eve and if it was possible to make it with some nuts. So I just threw some parsnips and hazelnuts in the cookpot and the combination was wonderful! Creamy, subtle and not heavy at all. Served with kalepesto and crispy baked kale chips…

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Tortellini with carrot, pumpkincream and sage

For 2 servings  For the pasta dough 125g wheat spelt flour 75g semola di grano duro 2 eggs, M 1 tbsp extra virgin olive oil For the filling 2 carrots, medium 1 sweet potato, medium 1 pear 2 tbsp almond flour 1/2 tsp fennel seed, ground pinch of pepper For the sauce 2 tbsp olive…

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Zucchini spinach soup with mango chutney

I promised myself to make more soup this winter because there are only positive things to say about it. The smell that fills the appartment is heavenly, it’s super easy, nutritious, filling and packed with flavour, it nourish the soul and helps use to prevent food waiste ‘cause you can throw anything you want in it.…

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Tortellini with basilpesto, pea cream sauce and marinated zucchini

Voor 2 personen Voor de gemarineerde courgette 2 eetl extra vergine olijfolie 1 eetl witte balsamicoazijn citroensap peper en zout Voor de pasta (18 stuks) 200g 00 bloem 2 grote eieren snuifje zout Voor de basilicumpesto 200g basilicum blaadjes 50g pijnboompitten 1 teentje knoflook 50g parmezaan extra vergine olijfolie peper Voor de erwten crème saus…

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Falafel with Halloumi and red currants

For 12 pieces (2-3 persons) For the falafel 100g Halloumi 150g chickpeas, canned 50g red currants 1/2 ripe avocado 1 shallot 1 clove garlic 2 tbsp pumpkin seeds 1 tbsp hemp seeds 1 large tbsp quinoa or oat flakes 1 tbsp za’atar 1 tbsp chickpea flour ˜ For the salad mixed salad parsley basil a…

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Couscous salad with halloumi

For 2 persons Halloumi cheese For the couscous 250ml vegetable broth 150g spelt couscous 1 tbsp extra virgin olive oil 1/4 lemon juice 1 tbsp coriander seeds 1/2 tbsp cumin seeds 1/2 tbsp fennel seeds For the salad mixed salad leaves 2 tbsp green beans 4 radishes, cut into slices 2 tbsp pumpkin seeds 2 tbsp…

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Lentil-lemon risotto with fennel

For 4 persons  1 shallot 1 tbsp olive oil 300g dried green lentils juice from 1 lemon 0.5l vegetable stock 1/2 fennel 30g grated parmezan cheese 1 tbsp vegetable margarine 1 tbsp mascarpone pepper to taste → Preheat the oven to 180°C. Soak the lentils for 30 minutes in water. Cut the shallot fine and…

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Open faced lasagna

For 2 persons · 1 eggplant | 1 ball mozzarella, sliced | fresh basil for the lentil-tomatosauce: 300g canned lentils + tomato-basil sauce for the pesto: 125g spinach | 75g almonds | 100g feta | 1 clove garlic | 1/4 cup or 60ml extra vergine olive oil | ground pepper ∴ → Make the tomato-basil sauce,…

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Muhammara

  ∝ It’s such a shame that I hadn’t heard of this Arabic/Turkish recipe before. ‘Cause it’s one of the most delicious, tasteful dishes I’ve ever eaten. Served with some chickpeas, yogurt and flatbread, it’s a vegetarian top main meal. Sweet, spicy, fresh, all in one!    For 2 persons · 500g roasted bell peppers | 75g…

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