Vivera Veggie Steak

It’s real.. a vegan steak! Vivera launched the first vegan steak in the world. Steak was always my favourite meat when I used to eat meat. When I think about the time I did, I can’t actually believe I used to do something so horrible. Anyway, when I heard the news of Vivera launching the steak, I was very excited. Not only because I was curious of the taste, but also for this development itself. The day it was launched I jumped into my car as soon as I was off work and I drove to the biggest Tesco, with my fingers crossed. I was rewarded, because there was a whole box of Veggie Steaks. I took 3! Just because I know Vivera and I know they do good products, so I was confident enough it was going to be tasty. I love that Vivera is a Dutch company and I love it even more that they launch more and more products here in the UK. I love EVEN more, that they’re transitioning from being a vegetarian/vegan company, to an all vegan company. I love it! If you want to know more about Vivera and their products, you can read this article (+ lots of nice recipes!) I wrote before.

So about the Veggie Steak. To have a good idea of the taste, I served it with corn on the cob, sweet potato fries, chunky guacamole and ketchup. All separately served. To start from the beginning, the steaks look very real. The size is just right, the inside is red and they even ‘bleed’ a little. Then the taste. I think they taste very real. They’re soft, juicy and have a realistic structure (esp when you fry them on a high fire, so the outside will be a little more firm). I do like the taste, but in general it didn’t have to be that realistic for me. But to be fair, as far as I can remember a meat steak, I like these Veggie Steaks better. The taste and structure are just very good or maybe it’s just tastier because you can enjoy it with a clear conscious!

If you want to serve them just like I did:

VIVERA VEGGIE STEAK

Serves: 2

2 Vivera Veggie Steaks
2 medium sweet potatoes
1 tsp olive oil
a pinch of garlic granules.
2 corns on the cob
1 small avocado
1 tsp lemon juice
1 clove of garlic (minced)
salt/pepper (to taste)
1/2 tsp chili flakes (optional)
2 tbs ketchup

-Preheat the oven to 200C.
-Cut the sweet potato in long big chunks and drizzle some olive oil on top.
-Add the garlic granules + a little salt (to taste) and mix it well.
-Put the sweet potato on in the oven for about 20 min.
-In the meantime:
-Prepare the Vivera Veggie Steaks as describes on the pack.
-Grill the corn on the cob until little black marks appear.
-Smash the avocado and add the lemon juice, garlic, salt and chilli flakes.
-Serve everything in separate bowls.

I hope I made you curious. I’m very curious if you like them too. Please let me know! You can do this in a comment below or tag me on Instagram. You can also use the hashtag #planetmanel is you like, so I can find your picture and comment! Thank you! X

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Sweet Reminder

Did you know that blueberries are great for your memory? So do you have a lot of studying to do for a test? This recipe will be a great breakfast or snack on the days you need it most. The dates and banana give you extra energy and the hemp seeds give you some protein. You can use frozen blueberries from the supermarket, but I prefer to freeze fresh blueberries myself. I personally think that it’s tastier this way. Make sure you use nice soft dates though. With the right ingredients, this is a super healthy smoothie + it’s super quick to make. It’s also very delicious and easy to take with you. Remember to drink this smoothie to remember!

SWEET REMINDER

Serves: 1

300 ml water
1 tbsp hemp powder
1 ripe banana
1 cup frozen blueberries
1-3 dates

-Blend the water with the hempseed until it’s milk.
-Add the rest of the ingredients until smooth.

Are you going to try to make this recipe? Please let me know when you’ve tried them. You can do this in a comment below. You can also tag me or use #PlanetManel on Instagram. Thank you! X

Fair Share

Only 5 more nights until the day of love! Do you have a Valentine (yet)? Are you going to do something special? Last year the recipe ‘Soulmates‘ was a great success, so I came up with another Valentine’s recipe for this year. What is more romantic than sharing? Because isn’t love all about sharing? Sharing your thoughts, your happiness, your pain, your smoothie bowl.. Yes! Start Valentine’s Day as romantic as can be, with this lovely pink smoothie bowl to share! You can decorate it the way you like it.. I let the kids help me with the decoration of mine and that meant an overdose on edible glitters, haha! Oh well.. is there something as too much glitter? Not according the 3 year old girl I look after! Everybody who makes one of my recipes for Valentine’s Day will get a shoutout on my Instagram! Don’t forget to tag me, so I can see your creation. Have a lovely Valentine’s Day!

FAIR SHARE

Serves: 2

-2 cups unsweetened plant-based yogurt
-1 cup frozen raspberries
-1 big ripe banana
-1 tsp chia seed
-decorations: coconut flakes, edible glitters or flowers, sugar ornaments etc.

-Put everything in the blender until smooth.
-Decorate with coconut, glitters, edible flowers or whatever you think your love will like. You can actually make it really personal this way.. be creative!
-Serve immediately.

Will you share this smoothie bowl with your love this Valentine’s day?! Please let me know when you do. You can do this in a comment below.. or you can tag me or use #PlanetManel on Instagram. Every Valentine’s recipe picture will get a shoutout! Thank you! X

Caramellos

Who doesn’t like meringues? I think a lot of people do, it’s quite popular in dessert these days as well. You make meringues from egg white though. Or is there another plant-based way? Guess what.. there is! Everything you can eat, I can eat vegan! By using the water of chickpeas you can very easily make meringues yourself, without any cruelty involved. You need a can of chickpeas, without added salt. As pure as possible. I used Biona chickpeas for mine and they worked really well. Meringues are a very yummy, light, but sweet snack. They go very well with coffee, tea or on top of some nicecream. By adding agave nectar and some palm sugar you really get like a sticky caramel flavour, which I love.. I hope you do to!

CARAMELLOS

Serves: 16-20

-1 can chickpeas (water)
-2 tbs agave nectar
-3 tbs palm sugar
-pinch of cacao powder (optional)

-Mixing bowl
-Electric mixer
-Baking paper
-Tray
-Oven

-Preheat the oven to 100C.
-Make sure you use chickpeas in water, with no salt.
-Separate the chickpeas from the water and put the chickpeas itself for another recipe.
-Put the liquid in a mixing bowl and start mixing it with an electric mixing for 3-5 min. You will slowly see the liquid turn into foam. When peaks form, it’s ready.
-Then slowly add the agave and the palm sugar whilst mixing on a low speed. Mix it in well.
-Put the baking paper on the tray.
-Drop 1 spoonful on the baking paper and form a circle.
-Put them in the oven for 1,5 hour.
-Let them cool down before sprinkling on some cacao powder.

Are you going to make these Meringues?  Please let me know when you’ve tried them. You can do this in a comment below.. or you can tag me or use #PlanetManel on Instagram. Thank you! X

Turkcauli

It’s nearly Christmas! In exactly one week it’s Xmas eve.. How exciting!! At least, I think it’s exciting, because I love Xmas. Cooking for my family, being with loved ones, visiting friends, family and making memories. Last Xmas I’ve had such a good time, that I’m overly excited about this one. In fact, I’m flying to the Netherlands in 5 days, woohoo! Did you plan out your Xmas dinner yet? Do you remember my last Xmas Dinner? This year I also have a lovely recipe for you, called ‘Turkcauli’. Many turkeys and chickens are eaten with Xmas and that makes me overly sad. That is why I kind of tried to make a statement with this recipe’s name, because no animal needs to die for a nice Xmas dinner. In fact, how can you be all about peace and joy during these festive times, whilst chewing on the flesh of a dead animal that suffered? Do you agree? Then this oven roasted cauliflower recipe will definitely look nice on your Xmas table!

TURKCAULI

Serves: 4

1 medium cauliflower
4 tbs chopped tomatoes
1 tbs olive oil
4 cloves of garlic
1/4 tsp smoked paprika
1/2 tsp thyme
salt/pepper (to taste)
2 tbs olive oil (optional)

-Preheat the oven to 170C.
-Optional, but extra tasty: Massage the cauliflower with 2 tbs of olive oil.
-Take the leaves off the cauliflower and cut off the bottom, so it will nicely stand up.
-Mix all the ingredients in a blender or with a pastel and mortar.
-Cover (it’s easiest to just use your hands) the whole cauliflower with the paste nice and evenly.
-Put the cauliflower on a tray in the middle of the oven, for about 70-80 min (or until tender).

Are you having a Christmas dinner with family and/or friends and are you still looking for a nice recipe? If you didn’t decide yet, then I think this is a good option. It’ also a great recipe to bring over if you’ve been invited to somebody else. Or maybe you can make it for New Years evening?! Or whenever you feel like it of course.. Please let me know if you decided to make this recipe! You can do this by leaving a comment below, by showing me on Instagram using #PlanetManel or by tagging me. Thank you! X

Nori Nori

I love nori sheets. You can make so many fun and yummy things with them. Of course you can make sushi, but that is quite time-consuming I always think. One of my favourite things to make and to eat are the nori rolls. They are easy to make and super super healthy too. You can easily make a whole bunch of them. They are also nice to serve on parties, for on the way, as a snack and of course just for lunch or dinner. And if your kids like them, they are great for lunch boxes (you might want to leave the sesame oil out as many schools don’t allow sesame products, due allergies). Also it’s best to eat them the same day you make them. Otherwise they can get a little soggy. Just in case: this will be a great creative addition to your Xmas dinner.

NORI NORI

Serves: 2 (10 rolls)

-10 nori sheets (half cut)
-10 long bits of tempeh (I used Tofurky bacon)
-150 gr fresh spinach
-8 big mushrooms (sliced)
-1 red bell pepper (sliced)
-60 gr alfalfa
-1/4 tsp coriander (optional)
-1/4 tsp ground cumin (optional)
-1 tsp sesame oil
-1/2 tsp soy sauce
-salt/pepper (to taste)

-Fry the mushrooms (no oil) in a frying pan for just 2 minutes on a medium/high fire.
-Add the spinach for just a minute.
-Let it cool down, before you squeeze out all the water.
-Add the coriander, ground cumin, sesame oil and soy sauce + salt and pepper to taste. Mix it well. The best is to use your hand for this.
-Fry the bell pepper just until you see brown/black bits appear.
-Fry the tempeh both sides until gold brown.
-Put 1/10 of the mushrooms and spinach (about 2 tbs) on a nori sheet.
-Then add 3 bits of bell pepper, 1 bit of tempeh and 2 tbs of the alfalfa.
-Roll it all op. Use a little bit of water on the end of the nori sheet to make it stick.
-Do this 10 times.

Are you a fan of nori sheets, just like me? And are you gong to make these? Please let me know when you’ve tried it. You can do this in a comment below.. or you can tag me or use #PlanetManel on Instagram. Thank you! X

 

Nutty Treat

A biscuit is a good biscuit when you want to eat another one every time you finish one. Or are they maybe not so good then? Perspective! These Nutty Treat almond biscuits are delicious and I’m sure you can’t just only eat one. Are you having people coming over for tea or do you need some good biscuits for a high tea? These are your biscuits! Also good as a snack or to share with your friends or colleagues (..make sure you have the recipe by hand, because people will ask for it!). They are super addictive and so it’s a good thing they’re made with only good ingredients. So having a second one isn’t a problem. Yay! They’re not hard to make, especially when you have a food processor. So don’t waste any more time.

NUTTY TREAT

Serves: 12

1 cup spelt flower
1 cup ground almonds
1 cup palm sugar
1/2 cup coconut oil
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp vanilla extract
2 tbs water
pinch of salt
12-24 whole almonds

baking tray
baking paper

-Preheat the oven to 180C.
-Put all the ingredients, except for the whole almonds, in the food processor and mix until you have a sticky dough.
-Roll it into a cylinder shape (diameter: about 8 cm) and put it in the fridge for 1 hour. If the dough is too soft, then put it in the fridge for a bit, to make it more firm.
-Slice the roll into 1 cm thick biscuits and put them on the baking tray (covered with baking paper).
-Lightly push 1-2 almond (s) into every biscuit.
-Put them in the oven for about 16-18 minutes, until golden brown.
-Let them cool down before eating.

Are you ready to make some addictive biscuits to share? Are you going to try to make this recipe? Please let me know when you’ve tried them. You can do this in a comment below. You can also tag me or use #PlanetManel on Instagram. Thank you! X

Lentil Love

img_8312Who likes Indian food? Me! Filling food, with lovely spices.. it smell amazing and it tastes even better. I really like Indian food, also because a lot is already vegan or vegetarian and it’s easy to veganise. This dish has lots of lentils, what means lots of protein! It’s perfect as a post work out meal. Another benefit, as this recipe serves 6, you can easily divide it in smaller meals and freeze them separately. This way you always have a nice nutritious meal ready. Or if you have a lot of people coming over?! Double the recipe, cook a lot of rice and toast some pita breads. I’m sure people will love this. And also, the main ingredient in this dish are lentils and they are super cheap (buy in bulk). You can eat this on its own, with rice or with pita bread. Oh and it’s perfect now it’s getting colder. What a super dish!

img_8314LENTIL LOVE

Serves: 6

-2 cups red lentils
-4 cups water
-1 small onion (chopped)
-2/3 cup chopped tomatoes
-1/2 tsp cayenne pepper (ground)
-1 tsp cumin (ground)
-1 tsp coriander (ground)
-1 tsp turmeric (ground)
-1/2 tsp cumin seeds
-1 tsp mustard seeds
-1/2 small red onion (finely chopped)
-1 tbs coconut oil
-1 cup coconut milk
-salt/pepper (to taste)

img_8313-Put the lentils, the small onion, the cayenne pepper, the cumin (ground), the coriander, the turmeric, the chopped tomatoes and the water in a big pan. Let it boil for 2 minutes and then let it simmer for 30 minutes.
-Fry the mustard and the cumin seeds in the coconut oil on a medium heat. Cover the pan with a lid and wait until the mustard seeds are starting to pop.
-Add the onion (finely chopped) and keep stirring it while frying it for about 3-5 minutes.
-Then add this mixture to the lentils and add the coconut milk.
-Add salt/pepper to taste.
-Mix it well and let it simmer for 15 minutes.
-Serve with rice and/or pita bread.

Are you a fan of Indian food? Are you going to make this for yourself or for a big party? Please let me know or show me by using #PlanetManel on Instagram. Thanks you! X

Drum Ruffle Truffle

World Vegan Day!! The event was established in 1994 by Louise Wallis. She picked November, because she knew the society had been founded in November 1944, but she didn’t know the exact date though. So she picked the 1st, because it’s after Halloween, the day of death. Anyway, an important day like this one, asks for healthy chocolate truffles. Truffles without cruelty, without crap.. something you can enjoy to the fullest, without feeling guilty for bit. They’re super easy to make (a little messy though) and are a great snack or treat to share. You can easily keep them in the fridge for a few days and so they’re perfect to make in advance.

DRUM RUFFLE TRUFFLE

Makes: 20-25

-1 cup cashews
-1 cup oat flour
-1 cup dates
-1/2 cup raw cacao powder
-1/4 cup agave nectar
-1/2 cup oat milk
-1/4 cup palm sugar
-pinch of salt
-extra cacao powder (for coating)

-food processor

-Put everything in the food processor and blend it until you get a sticky dough.
-Spread out some cacao powder on a plate.
-Roll little balls of the dough and then roll them through the cacao powder.

Are you going to make this recipe for today? Or for another day? (I bet they’ll be a good Xmas treat too!) Please show me all your lovely creations, I really love seeing those! Send me a picture, tag me or use #PlanetManel on Instagram. Thank you! X

Yummy Mummy

Only 4 more nights until Halloween! I’m not a huge fan of this celebration myself, but I do like to create recipes for it, haha! And I’m sure if you’re really into it, you want to eat something that adds to the theme. Especially with children it’s a nice thing to do. This recipe is not only fun to make and to look at, but I tested it on children and they love it. If your children are a little bit older, then they will be happy to help you too. The process is rather fun, especially wrapping it up in the end. You can serve this with several veggies or a salad. For some more Halloween recipe inspiration, go check out last years recipe: Creepy Tasty. Have fun!

YUMMY MUMMY

Serves: 4

filling
-1 cup veggie mince (I used Fry’s)
-1 cup chickpeas (from can)
-1 carrot (chopped)
-1 cup bread crumbs
-1/2 cup soy milk (unsweetened)
-1/2 onion (finely chopped)
-2 cloves of garlic (minced)
-2 tbs nutritional yeast
-1 tsp oregano
-1 tsp parsley
-salt/pepper (to taste)
-50 gr cheese (grated) (I used the VioLife original)
mummy coat
-1 pastry sheet (I used Jus Roll)
eyes
-cheese
-nori sheet

-food processor
-oven

-Preheat the oven at 200C + grease the inside of a cake tin.
-Put the veggie mince, the chickpeas, the carrot, the bread crumbs, the soy milk, the nutritional yeast, the oregano, the parsley and a bit of salt/pepper in the food processor and pulse until it’s a little sticky and mixed. Don’t make it too smooth.
-Fry the onions and the garlic for 2-3 minutes and then add everything from the food processor. Fry this all together for about 5 minutes. Let it cool down.
-In the meantime cut the pastry sheet: Cut off 10 cm of the pastry sheet for the base. Then cut the rest in strokes of 1 cm.
-Knead the filling into the shape of the base and start wrapping the little strokes around it. If you stretch the strokes a little bit, you will be able to use 1 stroke, 2 times.
-Put it in the oven for about 35-40 minutes (until golden brown).
-For the eyes I used a little piece of a nori sheet and extra cheese. Cut out 2 little circles of the nori sheet, stick it on a piece of cheese and cut out the cheese. It’s better to add the eyes when it’s finished, rather than putting them in the oven too.

Are you going to make this recipe for next Tuesday or maybe the Creepy Tasty instead? Please show me all your lovely creations, I really love seeing those! Send me a picture, tag me or use #PlanetManel on Instagram. Thank you! X