Vegan Wednesday #124

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Well, Hello there! And a happy new year to you!

I just wanted share this week’s vegan wednesday with you. So, let’s see..

Lately I like to start my day off with a nice big smoothie bowl. This week I especially liked Sarah B.’s detox smoothie which is very green and creamy, due to the avocado in it. We got back from a family visit in southern Spain just a week ago (more about that in my next post) and of course we “smuggled” a bag of avocados (that came from an acquaintance’s tree) in our luggage 😉
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You can find the smoothie recipe here. I also added a banana and some spirulina to my smoothie bowl, aswell as some soaked brazil nuts.

I also had a bowl of ‘besjes-gort‘ that I found in the freezer.

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And since I had the day off, I also enjoyed a bowl of coffee with soymilk-foam and some coconut blossom sugar, while scrolling through some cookbooks and instagram.

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Since I wasn’t feeling very well ( I caught a cold and a stiff neck on the plane), I stayed home all day and worked on some school-stuff.
For lunch I made a hopefully health-boosting juice, consisting of carrots, beets, ginger, turmeric, apple and orange.

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My man had baked his first sourdough-rye bread (thanks to my mum, who gave him a sourdough-starter and all kinds of bread ingredients for christmas). So I had two slices of this gorgeous bread. One with homemade nut butter, cacao nibs, raisins, banana and cinnamon and the other with mashed avocado, salt&pepper, homemade purple kraut and black sesame seeds.

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The afternoon I spent writing an essay, reading ken follett’s newest trilogie on European history and snacking on some apple slices and medjool dates stuffed with cashew butter before napping for the rest of the afternoon.

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For dinner we had a vegan version of Ribollita soup, sprinkled with nutritional yeast instead of parmiggiano and watched last sunday’s “Tatort” (a German detective-story, that’s being shown almost every Sunday evening on German public television).

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I hope you had a nice and delicious vegan wednesday, too!
This week Petzi (From Veggie to Vegan) collects our VW-pictures for the pinterest board. Thanks Dear!

Happy Sunday, y’all! 🙂

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Renee’s cucumber soup for hot summer days

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Lately we’ve had the most beautiful warm summer weather around these parts. Since I moved to the Netherlands, about four years ago, most summers have been kind of “inconsistent”… We either had a very warm and dry early summer and a very rainy and “cold” summer, or it was the other way round (such as last year), with a long, cold and rainy early summer and a pretty nice actual summer, or it was a constant up and down of a few nice and sunny days and more regular days with grey sky, rain and rather low temperatures. Anyway, so far, this summer has already been very nice (from my point of view), with relatively high temperatures, almost cloudless days and only one or another thunderstorm from time to time.
With this warm weather I often don’t really feel hungry. But since the body does of course need some fuel, cooling foods with a high water content are great for quick meals. So last week, on another very warm day at the farm, Renee quickly threw toghether a cold cucumber soup for lunch (with the farm’s own cucumbers).

Renee’s soup contained regular yoghurt, so I just asked how she made the soup and recreated a vegan version at home.

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Ingredients:

3 medium-sized cucumbers

1/2 apple (maybe one of the first “drop” apples…)

1- 1 1/2 cups natural yoghurt of your choice (I used soy (sojadé brand))

a clove or two of garlic (depending on how garlicky you want your soup to be)

salt and pepper to taste

a little water for thinning

a squeeze of lemon juice, if you prefer a more tart soup

1 avocado

 

“Directions”:
(Preparing this soup is so simple, I almost not dare to call these directions…)

Put all the ingredients in a blender or use an immersion blender to puree them into a smooth and creamy soup.

Serve topped with extra cucumber dice and some spicy sprouts.

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Enjoy!

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Vegan Wednesday #80 – spring is coming but winter is staying

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Good afternoon!

This week our beloved vegan wednesday turns 80! Cheers to that and to hopefully at least 80 more to come! 😉

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Missy Cookie of Cookies&Style is again collecting our pictures for the pinterest board this week. Thank you Lady!

Lilith and me just kind of met each other here on the blog, because she was just finishing her post and I started writing mine 😀 And I have to say, that there are some resemblances in what we ate on wednesday this week…

Like Lilith I started my Wednesday with a huge cup of warm water with lemon, ginger and curcuma. When I arrived at work, I downed a big-ass green smoothie (with kale from my internship-farm). The smoothie was pretty soon followed by a cup of coffee (organic, single estate Mexico).

During my break, I had my “real” breakfast.

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Some soy yoghurt topped with Elenore’s apple pie granola, to which I added some extra buckwheat pops.

I’ve gotten into the habit of preparing myself a fresh juice when I get home from work. On wednesday I made one of my alltime favorites:

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It had carrots, ginger, curcuma, 1/4 lemon, apple, grapefruit and orange in it.

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Even though spring is definitely approaching this week’s food has been pretty much winter-themed. For lunch I prepared myself a big salad of grated celeriac, carrot and apple, served on a bed of winterpostelein (winter purslane) and topped with walnuts. The carrots, apple and purslane all came from my man’s internship-farm. The walnuts were a christmas present from our mum, who had collected them herself.

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Even though my energy levels were pretty low I dragged myself into the kitchen, after a short nap on the couch to cook a big pot of soup, before I went to my usual wednesday yoga class. The recipe inspiration came from this book…

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… that I just bought, because it happens regularly that I stand in front of our fridge on sunday night, trying to think of what to take along for breakfast/lunch/ as a snack the coming day(s). ’cause, you know, it’s always better to be prepared as a vegan in this mostly non-vegan world…

The yoga class was really amazing by the way. I have recently started running again and we worked exactly on those parts of the body that had “suffered” a bit from this unusal exercise (lower back, hamstrings, pretty much all parts of the legs) 😉 When I got home after class I was dead-tired (does this expression exist in English?) and just fell into bed. But the next morning my body felt almost reborn and I was full of energy. Yoga heals. 🙂

But back to the soup. We still have a whole lot of potatoes and other root veggies stored on our balcony (also stuff that my man brought home from his farm work), so the “white winter soup” recipe from the book inspired me to cook a creamy soup from potatoes, leek and parsley root.

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Thanks to the parsley roots, this soup has a bit of a “herby” touch but is mildly sweet at the same time. Definitely a recipe that I’ll use again!

Have a great weekend!

 

 

Vegan Wednesday #75 – and it’s all… orange!

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Moin allerseits!

Hier schnell mal eben mein Beitrag zum dieswöchigen Vegan Wednesday. Beim durchschauen der Photos ist mir aufgefallen, dass mein Essen diese Woche vor allem von einer Farbe beherrscht wurde: orange. Ich wohne mittleweile wohl schon etwas zu lange in den niedrigen Landen 😉 Gesammelt wird diese Woche übrigens bei Petzi.

Hello there!
I thought I’d quickly share this week’s Vegan Wednesday-impressions. While scrolling through the pictures I took during the last 7 days I noticed that most of my food was … orange. Apparently I’ve been living a tad bit too long in the Netherlands 😉 Oh, and when I wrote the title, I was reminded of this song. 😀

Ein Frühstück, das ich diese Woche gleich mehrmals verspeist habe (ich hatte gleich eine größere Portion davon vorgekocht, um jeden Tag eine Portion mit zur Arbeit zu nehmen)…

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… Pumpkin Amaranth Porridge! Ich hatte irgendwie schon eeewig ein Glas mit Amaranth im Schrank stehen und hatte aber keine Idee wie ich das am besten mal zubereiten könnte, bis ich auf das Pumpkin Pie Amaranth Porridge-Rezept von Sarah von My New Roots gestoßen bin. Das Porridge ist superlecker, zumindest wenn man auf so breiiges Frühstück steht und eignet sich prima um im voraus zubereitet und portionsweise mitgenommen zu werden. Die Gewürze sorgen bei den nun tatsächlich doch winterlichen Temperaturen (ja auch in Amsterdam wirds im Januar dann doch mal etwas kühler) für die nötige innere Wärme. Und es macht auch noch richtig schön satt 🙂

Pumpkin Amaranth Porridge! I used to have a jar of amaranth in my cupboard for aaages and had no idea how to incorporate it into my usual cookings. Until I found this Pumpkin Pie Amaranth Porridge-recipe on Sarah B.’s blog My New Roots. This porridge is delish! (unless you’re not into porridge). It lends itself to be prepared in advance and to be taken along to work (school/hiking/…) for breakfast/lunch/dinner or just as a snack. The spices in it provide for some inner warmth on these cold winter days (yes, even Amsterdam is a bit cold these days). And it’s really filling 🙂

Ein schnelles Mittagessen, das ich nach der Arbeit schnell zusammengeschmissen und püriert habe war diese Butternut-Kürbissuppe:

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Ich hatte noch etwas Butternutfleisch von einem anderen Essenkochen übrig, sodass ich nur noch schnell etwas Zwiebel und ein paar leckere Gewürze in einem Topf anschwitzen musste. Dazu kamen dann, außer dem Kürbisfleisch noch etwas Gemüsebrühe und Kokosmilch. Das ganze habe ich dann püriert und kurz vor dem servieren noch etwas frischen Spinat dazugeworfen, weil eatyourgreens und so 😉

A quick lunch I made this week was this butternut pumpkin-soup. I still had some butternut leftovers in the fridge (already oven-roasted), so I could easily throw together this soup after I came home from work. I simply sautéed some onion, together with some yummy spices (ginger, turmeric, coriander, cinnamon, cardamome) in a pot, added the pumpkin, coconut milk and a little veggie broth and blended everything until smooth with an immersion blender. Before serving I threw in some fresh spinach aswell.

Ein Essen, das ein kleines bisschen mehr Vorbereitungszeit braucht als die Suppe, waren diese Kürbis-Grünkohl-Quesadillas mit Yoghurtdip. (Die Rezeptinspiration dazu kam von dem wunderbaren Blog “Dishing up the Dirt“)

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Die Füllung bestand aus gemanschtem Butternutkürbis, etwas mit Zwiebel und Knoblauch angebratenem Grünkohl und Hefeschmelz als Käseersatz. In den Yoghurtdip kamen außer Sojajoghurt, frischer Koriander, Zitronensaft und etwas abgeriebene Zitronenschale, Salz, Cayennepfeffer, etwas Kumin und Koblauch.

This dinner needed a bit more prep-time than the soup, but it’s so worth the effort! We made a vegan version of this recipe which can be found over at the lovely “Dishing up the Dirt“. The tortillas are filled with mashed butternut squash, some kale (sautéed with some onion and garlic) and homemade cheese-replacer (based on a roux with nutritional yeast). Besides soy yoghurt the dip contained fresh coriander, lemon juice and peel, salt, cayenne pepper, a little cumin and garlic.

Since orange is the colour of the second chakra (sacral chakra) I’m pretty sure I nourished it this week 😉