KALENDER

22 maart Fairly Vegan – A plant based expo. Kookdemo’s

More events, coming soon!

Vegan Dalgona coffee

Honestly i’m a tealover. But I can’t resist a good iced coffee. Most of the time i’m dissapointed, but this Dalgona coffee has the perfect ratio of coffee and sugar. Well to me at least.

During this corona lockdown I kept seeing this coffee, so I finally gave in and made it. Vegan of course.

Dalgona coffee is also known as frothy coffee or foamy coffee. And easily made vegan.

Dalgona coffee uses instant coffee powder, I went for mokka flavour.

How to make a large serving:

Put 4 tablespoons instant coffee, 4 tablespoons of granulated sugar and 4 tablespoons of hot water in a mixing bowl. Mix the three ingredients, keep whipping until the mixture holds its peaks.

Add ice and almond milk to your glass and drop the whipped instant coffee mix on top. Stir it in before you drink it though – the coffee foam is too strong on it’s own.

I went for almond milk but it would work perfectly with oatmilk or soy milk too.

Cheers!

Grilled street corn hot dogs #veganweekmenu

We got inspired by All Vegan Franks and all their hot dog options.
We tried to recreate their Street Corn Frank.
We’re so happy to find the perfect balance between texture and flavor!

We chose the Beyond Sausage, from Beyond Meat. It has the perfect taste and works very well served on a toasted bun. We cooked it in some rapeseed oil, until nice and brown. Put some vegan butter in a pan, add the sweet corn, a pinch of salt and pepper. Our secret ingredient is a teaspoon (or more, to taste) of Chipotle Seasoning from Deliciou. It gives this dish the perfect kick.

For the topping sauce we made a simple spicy veganaise.
Mix two tablespoons of your favorite veganaise, store bought, or home made, with a teaspoon of in diced chipotle peppers in adobo sauce (La Morena – brand). Add a little bit of lemon juice, to taste.
This is enough to cover two hot dogs, for us. If you want more sauce, just double it, triple it… using about the same ratio.

Assemble the hot dog!
Bun, sausage, (optional line of tomato ketchup), corn, spicy veganaise,…
Top with cilantro, chives, parsley,…

Enjoy!

Vegan lasagna for days #veganweekmenu

As requested on the gram, our go-to dish: Stefanie’s lasagna.

2 onions
3 cloves of garlic
1 liter passata (tomato sauce)
400 gram Naturli vegan minced meat
3 table spoons of Italian herbs
Salt
Pepper
Vegan cheese (Violife Mozzarella)
1 Zucchini
9 lasagna sheets (this time we uses spinach lasagna sheets, but regular sheets work just fine as well)

Preheat the oven to 200°C

Chop the onions and garlic.
Use a non-stick pan, to fry the onions in olive oil for 3–4 minutes, or until softened and lightly browned.
Add the garlic and cook for a few seconds more.

Add the vegan mince to the pan.
Stir frequent for 5 minutes.
Lower the heat and add the passata.
Let it simmer for 10 minutes.
Add the Italian herbs, a pinch of salt and some pepper to taste.

Slice the zucchini thin. (3-4mm)

Start layering the lasagna.
Put a little bit of sauce on the bottom of the oven dish.
Cover with a single layer of lasagne sheets.
Top with a third of the sauce.
Make a layer of zucchini slices.
Use a handfull of vegan cheese to cover.

Add a second layer of lasagna sheets.
Pour another third of the sauce, add zucchini slices and cheese.

Finish with a final layer of lasagne and the rest of the sauce.
Top of of with vegan cheese.
Cover with tin foil.

Bake for 35–40 minutes, or the pasta has softened and the topping is nicely browned and bubbling.
Remove the thin foil and put it back in the oven on grill mode for 5 minutes.

Take the dish out of the oven, and let it sit for 5 minutes before cutting, to allow the filling to settle.

Enjoy!
If you have any leftovers, don’t worry!!
The lasagna tastes even better the second day. Just reheat in the oven, and enjoy… again.

Split pea soup with vegan smoked sausage

Split pea soup is a Dutch classic. Perfect for the colder winter months.

This is a thick soup. If you like it a bit thinner, just add more water or vegetable stock.

Put 1,5l of water (or vegetable stock) in a pot. Add 350 grams of split peas and a bay leaf. Bring it to a boil. Then turn down the heat and let simmer for 60 minutes, until tender.

Clean and chop 1 leak, 1 carrot, a quarter of a celeriac and a large onion.

Take the bay leaf out and add the chopped veggies to the pot. Keep the lid closed. Let simmer for another 20 minutes.

You can put a blender through it, to get a thick, smooth soup, or just leave it rustic

Traditionally smoked sausage is added to the soup. We chose the vegan smoked sausage from the Albert Heijn home brand. Follow the instructions on the package for cooking. Cut in small slices and add to the soup.

We suppose some vegan bacon-bits could also do the trick.

To be enjoyed on a lazy Sunday.

Tip: double up on the ingredients and make a big pot.. it’ll even taste better the second day

Popcorn time! #weekmenu

Are you a sweet or a savory popcorn lover?
Kristof and I favor the sweet version.
Today, on international popcorn day, we made a simple batch of popcorn to enjoy in front of TV. We do however also recommend some delicious and easy toppings, which we included in the recipe!

Heat a pan on a medium to high heat.
Put in a 100 grams of popcorn kernels and 2 tablespoons of sunflower (or any neutral) oil.
Close the lid (this is important, you don’t want them popping around the house, unless your dog loves to eat them of the floor).
When it starts poppong lower the heat to medium.

Toppings

Chocolate drizzle
Melt vegan chocolate of your choice au bain marie. We chose plain dark chocolate.
When liquid, drizzel over the popcorn.

Salted caramel drizzle
Melt sugar ‘till caramelized.
Ad a dashbof seasalt, mix it together.
Drizzle it over the popcorn. Be cautious!!

To be enjoyed with a movie.
Tonight we’re going for an Indiana Jones marathon.

If you make this recipe, please tag us on social media #sanssaucisweekmenu

Full vegan english breakfast #weekmenu

When winter comes knocking, days are short, cold, grey or dark, for us it’s the time for extreme cosiness at home, but also long walks, and hikes in the beautiful nature! To make sure we fueled ourselves for one of those walks today, we decided on a full vegan english breakfast.

We made some tofu scramble, beans in tomato sauce, hash browns, mushrooms, vegan bacon bits and sausages. We did however not make everything from scratch! The sausages are ‘rookworst’, a vegan ‘smoked sausage’ by the Albert Heijn brand. The bacon bits are from Vivera, and the beans in tomato sauce come out of a tin. For the other stuff, we’ll share how we prepared them right here!

Tofu Scramble:
Heat some oil (we used rapeseed oil) in a pan, and add a diced block of firm tofu to it. Squash the cubes with a fork, or a potato masher, until everything is nicely broken up. If you want the scramble a little wetter, you can add a splash of vegan cream to it (we used Alpro soy cream). Add pepper and salt to flavour, and some turmeric (kurkuma) for a little more color. If you want a real ‘eggy’ flavour, add some kala namak (Indian Black Salt). If you intend to use kala namak, be sure not to add too much regular salt. Remember, you can always add salt, but never really take it out again.
It does not need a lot of time in the pan. 5 minutes will usually be more than enough. Fresh herbs will almost always lift your scramble to another level, so don’t be shy! Add chives, parsley, …. go nuts!

Hash browns:
Grate some waxy potatoes and add them to a hot pan with some oil (again, we used rapeseed oil), and press them down, to form something that looks like a pancake (see picture above).
If the heat is high they will start to color and crispen up very quickly! It takes about 2 minutes.
Once golden brown, flip over, reduce the heat to a medium, and let it sit for about 5 more minutes. Season with salt, pepper, …

Mushrooms:
Cut some button mushrooms into equal parts, and throw them in a hot pan with some oil (yes… again, rapeseed oil), and toss them around like a pro!
With mushrooms we feel that the seasoning makes all the difference. Even the most humble of mushrooms can taste like a gourmet’s dream!
We rely heavily on the Funghi Trifolati mix by Euroma/Jonnie Boer (we get it from Albert Heijn). It contains a dried mix of onion, parsley, garlic, mushroom, rosemary, sage, black pepper, tomato.
It gives a slight mediterranean feel to the mushrooms, but gives a delightful contrast with the rest of the ingredients of this breakfast.

Pour yourself a nice cup of tea, sit down, and indulge!

See you next week, with another one of our favorite recipes!

Post holiday nourish bowl #weekmenu

One of our new years resolutions is trying to go even more zero waste.
Planning vegan meals to minimize waste as much as possible and eating more seasonal products just makes sense to us. It does however mean we kinda have to make the most of any leftovers we might have.

Now, with the holidays behind us, we found ourselves with a bunch of leftover ingrediënts, after having prepared some elaborate meals in the last couple of days. That, in addition to the cold and wet weather in Belgium at the moment, left us wanting some nourishment. Hence the ‘nourish’ bowl!
We often just throw together whatever may be left in our pantry, or fridge, and just make it up as we go along. Most of the times, things work out really well. Today was like most of those times.
Here’s a quick recipe!

We chopped some bell peppers, zucchini and carrots, and put them on a baking tray together with some button mushrooms, added salt, pepper, thyme, rosemary, sage,… (pretty much any mediterranean herb, fresh or dried, you might have lying around) and a splash of olive oil. Roasted them for about 35 minutes at 2OO°C, until tender, and slightly coloured.
In this case we cooked some white rice and chopped an avocado and some spring onion to add to the bowl. We also fried some “Thai Veggie Balls” (Carrefour brand), and sprinkled some black sesame on it.
Oh, we also had some pickled ginger left from sushi-night. We like ginger. We like pickled. We do however realize adding something like that is very very personal!

Now, there’s no wrong or right way to do it. We had some white rice, but you can easily replace that with brown rice, quinoa, barley, couscous,…
We also had those Thai balls in the fridge for a while, but some fried tofu, or any store bought vegan chicken bit, falafel, or anything like that is bound to be equally satisfying.

If you fear the bowl is too dry for you, an easy addition would be something like a sweet chili sauce, hummus, a spicy vegan mayo (with sriracha for instance). You name it!!

So from now on you can find recipes like this, on a ‘weekly’ basis on our blog here, or through our social media.

If you make any of these recipes, please tag us on social media #sanssaucisweekmenu

WEEKEND ROAD TRIPS

Summer is coming to a close, but we love to squeeze in some extra time and get outdoors before the season of sun and fun fades away. 
Wether it’s a quick weekend trip with by ourselves or we share it with friends or family. We dig it all! We especially love to go to the woods or beach.

We’ve round up some of our favorite spots:

Goes (Zealand, The Netherlands)
We took the motorcycle for a spin on this trip to Goes. We love the Dutch coast. It’s a lot less crowded, and less of an architectural abomination compared to the Belgian Coastline.We can spend hours on a peddle board in a kayak, or just in the water or on the beach. Discovering small coastal towns too, of course.

Read more? Click here

London (UK)

We’re lucky. London is just a train ride away for us. We took the Eurostar train, under the channel, countless times. The ferry is another option if you want to take your car, motorcycle, camper van across.
We’re both infatuated with London, and have been for quite some time! We could get lost for ever in all of the museums. Just strolling around for hours. Without forgetting an equally important asset. London has some of the most amazing vegan food as well.

Read more? Click here

So pack your bag, and hit the road!

What are your favorite roadtrips?

Catching up!

Kristof and I have been married for almost a year now…. Time flies when your having fun!
Let’s reflect.

We’ve kept ourselves really busy this last year. Aside from getting married, we moved from our rental apartment to our newly built home. (Yes, we still owe you guys a home tour. But that will have to wait till I’m done unboxing all of my shit, and the final touches have been finished)
Both of us have switched jobs, again.
Now we’re back and ready to kick this little blog back in to gear.

I don’t think we ever told you the story of how we met.
Kristof super-liked me on Tinder and we started talking about pizza and Springsteen.
We found out that we had more in common than we could imagine. We kinda moved in the same circles when we were younger. We missed each other by one year in high school. We went to the same gigs…  But yet, we never met.

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For our first date we went to the Avonturenberg. The Avonturenberg is a artificial mountain in Beringen. A mountain of discarded mining debris, turned into a sloped playground, with a lot of benches to hang out on, and even a very demanding mountainbiking trail. We are fully aware that it is a public area, but we still kind of see that place as ours. An extra backyard, so to speak.
Kristof prepared an elaborate picknick, and I supplied the drinks.
Kristof made way too much food, we couldn’t possibly eat it all.
There were quesadillas, wraps, tiny pizzas, chips, dips… the lot!!
I like food and loved our date… We talked about everything, really, everything! It felt like we had known each other for a long time. I think we both knew we’d end up where we are now, in some way at that point!

After that, everything went so quick. We’re no teens anymore, so a lot of decisions tend to get made a little quicker, maybe. Within 3 months Kristof moved into my apartment. Within a year we got engaged, on our trip to Barcelona. 10 months after that, we tied the knot.

I can’t imagine a time before us. I’m sure that if Kristof had not swiped to the right, we would have met in some other way eventually.
We’re just meant to be.

So, now you know..  
 😉

Also, we have quite the trip planned. More on that later!
Stefanie.

A Sweet/Short Honeymoon

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So, as you may have read in our previous entry of the blog, we got married last summer.
We didn’t really plan an elaborate honeymoon, because we mainly wanted to focus on getting our new home built this year. As you can imagine, building a house is a pretty time and financial resources consuming endeavor.
But… When we saw yet another mouthwatering post from “The Avocado Show”, in Amsterdam, we couldn’t resist booking a weekend in Amsterdam. We’re only human, after all.

The morning after our wedding, we got op bright and early, packed some stuff, and made our way to Amsterdam. We arrived around noon, and immediately dumped our bags at “Ecomama”. Ecomama, is a quirky, but very comfortable hostel, and we fully support their philosophy of being responsible for the footprint we leave. This hostel is as green as possible. We like to think we are too.

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After dropping off our stuff, we took to the streets. Amsterdam is one of our favourite cities to visit, when we don’t want to spend too much time on the road (or in the air). It’s about 2,5 hours away from where we live, but at the same time, it’s so different from any city in Belgium. It has a lot of shops we like to visit, museums, and the general atmosphere is something we really enjoy.

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This was however the first time we visited Amsterdam together. That’s why I convinced Stefanie to also try something else for the first time. A boat tour on the “grachten” (canals). It’s one of the more typically touristic things to do. Things we usually try to avoid as much as possible. But since it was so hot outside all weekend, I just wanted to be in the vicinity of water. I needed cooling, like the Led Zeppelin song suggests.
Close to the Anne Frank house is a starting point for various boat tour operators. We picked “Flagship Amsterdam”. A relatively new player on the guided boat tour-market. The captain and guide were both very young, but equally enthusiastic, which rubbed off on everyone joining us on the boat. Which made for a pleasant trip and rewarding experience. I even wrote a TripAdvisor review, to help other people find their way to Flagship.

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It goes without saying I had to promise Stefanie a worthy meal to get her on the boat in the first place, so when we debarked, we pretty much immediately tracked down some vegan deliciousness on the Happy Cow app. Vegan Junk Food Bar caught my eye.
We obviously had heard about Vegan Junk Food Bar before, but never visited it yet.
Since it was quickly becoming a day of firsts, it seemed fitting to head over there and see, and more importantly taste, what the fuss was all about.
We arrived there, and noticed all the outdoor spots were already taken. It was to be expected, the weather being as amazing as it was. We managed to find a spot inside though. Perfect for me. I don’t really function properly when temperatures exceed 26°C.
Not only the exterior and interior of Vegan Junk Food Bar are colorful, but also the staff, and most of the clientele. We didn’t feel one bit out of place, and quickly scanned the menu for some much anticipated goodness. I ordered the Original VJFB-burger. Stefanie picked some weird hot dog, in a purple croissant. Paired with some sides, we absolutely stuffed ourselves. Maybe not the healthiest of meals, but oh so good. No regrets!

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Bellies full, we did feel the need to walk it off a bit. We dragged ourselves back outside, and strolled along the canals for a while. We found ourselves in the “9 streets”. This is a small neighbourhood in the center of the city, that harbours a mass of vintage and designer shops, specialty stores and cosy cafes. Shops were already closing at that time, but that did not deter from the captivating atmosphere these streets radiate.
The perfect romantic frame to end the first of our two days in Amsterdam. And the nicest road to follow back to our hostel. Our private room on the waterside provided us with some much needed cool air, to help us get a good night sleep.

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Bright and early sunday morning. We got up, jumped into our clothes and tried to make it to “The Avocado Show” in time. It’s a first come, first serve type deal there, so it’s just a matter of getting there in time. We knew that the brunch/lunch window gave us the biggest chance to be able to get in, and that was the case. We got there a little before opening time, and after us a lot of people showed op, and formed a line outside.
Inside, it’s avocado heaven. We’re both avocado addicts, there’s no other way about it.
(I wore socks with avocado’s on them for the wedding. Yeah, i know..). Suffering some severe option paralysis, we ordered about half of the brunch menu. A stack of pancakes with the most amazing “avocado butter” (I’d go back, for the “butter” alone!), the avo garden, and the tropicana bowl. We ate until we could eat no more. Such a shame. By now The Avocado Show also has a restaurant in Brussels, so we’re definitely visiting one of them again.

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Like I told you earlier, Amsterdam has been one of our favourite places to go. One of the reasons why, is the Rijksmuseum. Most of the times we come here, is just to visit it. We both have a firm interest in creative and artistic expression, and there’s no better place to get or feel inspired than a museum like this. Walking among that amount of masterpieces is very humbling, and extremely satisfying at the same time. Whenever you visit Amsterdam, wether it’s for shopping, partying, or whatever your reason may be. Take some extra time, and visit the Rijksmuseum, or any of the other amazing museums Amsterdam has to offer.

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Before we headed back home, we needed one last pit stop to fuel ourselves.
Right around the corner of the park in front of the Rijksmuseum, we found “Zest For Life”. Another cosy food bar that exclusively serves vegan & raw food & drinks.
A delicious wrap with sour cream and some taco’s, paired with a big glass of fresh orange juice and a fresh coconut were the perfect closer for our little honeymoon weekend.

 

Kristof.