On this webpage, all recipes from the newsletter will be posted. Credits to the ceased "Ik eet duurzaam" email blast and thank you Sander for making them!
Harira with Flatbread & Hummus
Main course - 4 persons
- A little bit of coconut or olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 2 stalks of celery, finely chopped
- 2 large carrots, finely chopped
- 2 tablespoons tomato paste
- 1 L vegetable stock
- 400 g canned tomatoes
- Half a lemon, juiced
- 400 g precooked chickpeas
- 1 handful of flat-leaf parsley, chopped
- A few soft dates
- 1 tablespoon ginger
- 1 tablespoon paprika
- 1 tablespoon cumin
- 1 tablespoon turmeric
- 2 tablespoons ras el hanout
- 2 cm fresh ginger, finely chopped
- Heat some oil in a large stockpot and let it simmer over low to medium heat, to saute the onion, garlic, celery, and carrot for about five minutes
- Add your spices of choice and stire well
- Once the spices are aromatic, add the tomato paste, vegetable stock, and tomatoes
- Let simmer for about 30 minutes, during which time you can put your flatbread in the oven
- Add lemon juice and chickpeas, and let cook for another minute
- Serve the harira with chopped flat-lead parsley, hummus, and some flatbread
Buddhabowl with Dutch Vegetables
Main course - 4 persons - preparation time of 60 minutes
- 2 sweet potatoes
- 5 red beets
- 2 handfuls of arugula
- 2 handfuls of lettuce
- 2 carrots
- 1 small broccoli
- 2 stalks of spring onion
- 200 grams mixed lentils
- Hummus (preferably homemade)
To sprinkle on top: 1 lemon and a handful of seeds
- If you make the hummus yourself, start with this.
- Start by cooking the beets, since these need to cook for at least 40 minutes. You can put them, skin and all, in water, and leave on low heat until piercable by fork.
- When the beets have been boiling for 10 mins, start cooking the lentils in a separate pan for 30 mins.
- Peel the sweet potatoes and cut the broccoli into small pieces. To save both water and energy, you can cook these within the same pan for 10 minutes. Make sure they still have a good bite.
- Once all veggies are cooked, drain them and leave to cool.
- Rinse the beets with cold water, then peel and cut into pieces or strips.
- Grate the carrot, chop the spring onion and tear the lettuce into pieces.
- Drain the lentils, and mix with a handful of seeds.
- Fill up your bowl as seen in the picture - arrange everything nicely and sprinkle with some lemon and more seeds. Optionally, serve with bread.
Mexican Bean Burgers
Main course - 6 persons - preparation time of 40 minutes
- 425 grams of organic red kidney beans
- 1 onion
- 125 grams of mushrooms
- 1 large carrot
- 2 tsp paprika powder
- 1 tsp cumin seeds
- 2 tsp thyme
- 3 tbsp soy sauce
- 90 grams of oatmeal
- 2 tbsp tomato puree
- salt and pepper
- 3 tbsp flour
- burger buns
You can use anything for the sandwiches. Top the burger with your favourite toppings. A great option is to use:
- organic tortilla chips
tsp means teaspoon and tbsp means tablespoon.
- Finely chop the onion and mushrooms and coarsely grate the carrot.
- Saute the onion in the pan for 2 minutes, until translucent. Then fry the carrot and mushrooms until the carrot is soft.
- Place the beans in a colander and rinse them. Place them in a large bowl and mash well with a potato masher.
- To the mashed beans, add the fried onion, carrot and mushrooms. Add the paprika, cumin seeds, thyme, soy sauce and oatmeal and mix well.
- Season with salt and pepper.
- Divide the bean mixture into 6 equal balls, and flatten to make burgers.
- Put the flour in a plate. Dip the burgers one by one in the flour so that they are covered.
- Pour some olive oil into a frying pan and let it get hot. Then put the burgers in the pan. Fry for 2-3 minutes on each side, until crusted.
- Put the burgers on a bun, and add the rest of the topings as desired
A Quick Roti
Main course - 4 persons - 30 minutes to prepare
- 1 kilo potatoes
- 8 wraps
- 1 onion
- 1 clove of garlic
- 150 grams of tofu
- 250 grams frozen green beans
- 1 leek
- 3 tablespoons of flour
- 4 teaspoons garam masala (this is a spice mix, you can find it at the spice department of, for example, the Jumbo or Albert Heijn)
- 500 ml bouillon (from a cube, or homemade)
- Peel the potatoes and bring them to a boil in a little water. Occasionally poke a potato with your fork to check if they are done. Then drain them.
- Chop the onion and fry it together with the garlic. Also cut the leek and fry it for a while.
- Cut the tofu into small cubes. Fry it in the pan until it turns a little brown.
- Add the tablespoons of flour. Stir well to make sure the flour is around everything, and cook for a minute.
- Then add the garam masala, and then the bouillon.
- Now a nice evenly distributed sauce should form. If the sauce is too thick, you can always add some extra water.
- Add the frozen green beans and turn up the heat.
- Serve the vegetable mixture with potatoes and wraps! You can eat it however you want. Some people make a wrap of it, others eat it separately, or dip the potatoes and wraps in the vegetables.
Tip! For a nice, tasty yellow color you can add some turmeric to your dish. There's nothing wrong with a little cheating, after all, the eye wants something too...
Main course - 4 persons
Did you know that there is no official 'minestrone recipe'? This is because it is a dish based on vegetables that are in season at that time. So, you can fill your minestrone with what you have at home, and put a new, creative version of this delicious meal soup on the table every season!
This minestrone is filled with vegetables that can be grown in the Netherlands at the end of autumn or the beginning of winter, perfect for this time of year.
- 3 tablespoons of oil
- 2 cloves of garlic (minced)
- 1 leek (sliced in rings)
- 3 celery stalks (diced)
- 150 gr winter carrot (diced)
- ½ celeriac (in small cubes)
- 1 can of diced tomatoes (400 gr)
- 1 ½ liter vegetable stock (2 tablets)
- 2 tbsp thyme (fresh)
- 100 gr pasta of your choice
- 400 gr beans of your choice (think of kidney beans or capuchins)
- 100 gr parmesan cheese flakes (vegan alternative: nutritional yeast flakes
Heat the oil in a large pan, fry the leek, garlic and celery for 5 minutes, without discoloring them. Add the carrot, celeriac, diced tomatoes and thyme. Add 1 liter of the broth. Bring to a boil and add salt and pepper to taste. Let the soup cook for 10 minutes.
Add the pasta and the beans, let it cook until the pasta is cooked (approx. 10 minutes).
Serve the soup with extra black pepper and Parmesan cheese or nutritional yeast flakes. Also delicious: heat up a ciabatta or focaccia bread and serve with the soup.