VE(GAN)RY DUTCH

When I was a child, we went to my grandparents every Sunday. My grandma always had a big pan of vegetable soup ready for lunch and I always liked it a lot. I just love vegetables and I love soup. But one of the main reasons I loved it, is because in the soup she always put little meatballs, made by herself, out of mince meat. I was always happy to have a lot. Obviously I don’t like that anymore, but if there is a way to make the little balls vegan, then why not right? A while ago I saw a very nice Dutch blogger (@wateetjedanwel), making the little meatballs out of a vegan mince meat. The brand she used, we don’t have in the UK, but we do have something similar from ‘The Meatless Farm Co’. So I thought I give it a go. I experimented a little to make it taste like my grandma’s and I think I came pretty close. I love this soup so much. It’s just so good! It serves 6-8 people, but I ate the whole pan in 2,5 days, all  by myself.. haha! If you can’t do this (and it’s very understandable if you can’t), you can freeze it too or share with your family and friends. It’s a great family recipe!

VE(GAN)RY DUTCH

serves: 6-8 

soup
-2L vegetable stock
-1 can chopped tomatoes
-1 big onion (chopped)
-2 cups broccoli (chopped)
-2 cups cauliflower (chopped)
-2 cups carrots (chopped)
-2 cups green cabbage (chopped)
-1 cup leek (chopped)
-1 cup celery (chopped)
-1 tbs olive oil
-big handful fresh parsley (chopped)
-2 tbs nutritional yeast
-2 cloves of garlic (minced)
-1/2 tsp smoked paprika
-salt/pepper (to taste)

little meatless balls
-1 pack vegan mince meat (the meatless farm co)
-1 clove garlic (minced)
-1/4 tsp smoked paprika
-1/4 tsp onion granules
-1/4 tsp black pepper
-1/4 tsp salt

-Put the onions and garlic in a big soup pan with the oil and fry for about 3 min.
-Add all the vegetables and fry it all together for about 5 min. Keep mixing regularly.
-Pour the vegetable stock over the vegetables, add the chopped tomatoes and let it come to boil.
-In the meantime prepare the little meatless balls:
-Put the mince meat in a bowl and add the spices. Mix it very well, using your hands.
-Roll little balls out of the mixture (about 2-3 cm).
-Add the nutritional yeast and the smoked paprika to the soup and add salt and pepper to taste. Mix well.
-When the soup is simmering, add the meatless balls and the parsley and let the soup simmer for another 10-15 min.

Will you make this soup? You won’t be disappointed when you do. Please show me your results on Instagram, by tagging me or by using #planetmanel. I’ll give you a shoutout when you do. Thank you! X

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Thirty

It is true.. I’m 30 now! I still can’t believe it. It’s not like I can’t handle it, it’s more that I just can’t believe that I’m on this earth for 30 years already. Time flies. It makes me feel grateful to have reached this beautiful age, but I’m also living in a midlife crisis for the past 10 years already, haha! I always start overthinking it all and start panicking about everything I didn’t do yet in my life. I’ve got so many plans and there is just so little time. Now and again I just need a reality check though and I do realise I’ve done so much to be grateful for: I saved a pig (very important), started a blog a few years ago, converted a van (+ living in it) and I’m almost finished my nutritionist course. These are 3 things that I really really wanted to do in my life and were all on my bucket list. I can only imagine that, because I’ve done these things, life can only get better. Anyway, I thought it definitely deserved a cake and so I made a double cake for my 30th, with a nice filling in the middle. It’s an easy recipe, but all together it takes bit of time though, because of the cooling dow process. I hope you will love it though, just as much as I do (I’m actually having a piece whilst typing this.. YUM!).

THIRTY

serves: 10-12

cake
2 cups self raising flour
1,5 cup brown sugar
6 tbs cacao powder
1 tsp cinnamon
1/2 tsp baking powder
2 cups yogurt
1 cup sunflower oil
4 tbs maple syrup
splash of milk
oil for greasing

filling
10 medjool dates (soaked)
10 biscoff biscuits
3 tbs coconut milk

buttercream
500 gr butter
1 cup icing sugar
3 tbs cacao powder
1/2 tsp vanilla extract
1/2 tsp cinnamon

decoration
-1 tbs desiccated coconut
-2 tbs freeze dried rasp/strawberries
-1 tbs Biscoff crumbs

2 cake tins (same size)

-Preheat the oven at 180 C.
-Mix all the wet ingredients in a mixing bowl: yogurt, sunflower oil, maple syrup.
-Mix all the dry ingredients together as well: flour, sugar, cacao powder, cinnamon baking powder.
-Gradually mix in the dry ingredients into the wet ingredients and add a splash of milk to make it more runny.
-Grease 2 cake tins and divide the mixture in 2, before putting them in the oven for about 30-35 min.
-In the meantime make the filling: put all the ingredients in a kitchen machine and blend until smooth.
-Take the cakes out of the oven and let them cool down completely.
-In the meantime make the buttercream: put all the ingredients in a kitchen machine and blend until smooth.
-Put the filling on one of the cakes and put the other cake on top.
-Cover the whole cake with buttercream, decorate it and put the cake in the fridge for at least 2 hours.

How do you deal with your age? Do you find it hard to get older or can you also be grateful about it? I hope you will celebrate though and maybe even by making this delicious cake. If you do, please tag me on Instagram, so I can give you a shoutout. Thank you! X

Honest Heart

What is better than a caramel covered heart? Well, I guess that would be a heart that truly cares about your heart. Isn’t that where love is all about?! Caring for each other. Real, honest love. Valentine’s Day is nice and all, but it’s also quite commercial. Make sure that the day of love isn’t ending in something superficial, but show the people you love how much you really care about them. You can start with making them this caramel heart. Hehe.. A pure honest heart, because there aren’t any bad ingredients in here. All healthy and good for you. In fact, the first ingredient you will see, are chickpeas! Sending you lots of love from me to you!

HONEST HEART

serves: 6-8

Cake
1 can chickpeas (drained)
1/2 cup peanut butter
1/2 cup of maple syrup
6 soft medjool dates
Splash of milk
1/2 cup almond flour
1/4 cup desiccated coconut
4 tbs cacao powder
1/2 tsp baking soda
1/4 tsp salt

Caramel Topping
10 medjool dates
1/4 maple syrup
1/3 cup coconut milk
1/4 tsp vanilla extract
pinch of salt

Dried (or fresh) berries (optional)

-Preheat the oven to 180C.
-Mix all the wet ingredients in a food processor until a smooth paste: peanut butter, maple syrup, dates and a splash of milk.
-Add all the dry ingredients to the paste: almond flour, coconut, cacao powder, baking soda and the salt. Blend until you have a sticky dough.
-Put the the dough onto the baking tray and shape it into a heart (2-3 cm thick). Put the tray in the oven for about 20-25 min.
-Mix the ingredients for the caramel sauce in a food processor until a smooth sauce.
-Let the heart cool down and put the caramel sauce on top. Decorate with fresh or dried fruit.

Are you celebrating Valentine’s Day? Are you celebrating with your lover or with all the people you love? Whatever you do, spread the love!! I’d love to see your creations of this Honest Heart. Please show me on Instagram, by tagging me or by using #planetmanel. Thank you! X

About Sprout

Remember the recipe ‘Stamp-Pot‘? A great dish for this cold winter weather and that’s why.. Here is another stamppot recipe! This time with brussels sprouts, sage and with ‘rookworst’ (it’s a Dutch sausage: smoked sausage) from the Vegetarsiche Slager (Vegetarian Butcher). This one is soooo good. I even find it much better than the original rookworst, because the taste and structure are the same, but it doesn’t have all the fat dripping out (also, it doesn’t have any mashed up animals in it, which is a big pre!). Unfortunately, they don’t sell this in the UK (yet?), but you can use any other plant-based sausage to substitute it. Preferably sausages with a smoky flavour. I loveeee brussels sprouts, but even people who aren’t a big fan of this least liked vegetable, do often like this recipe. So give it a try!

ABOUT SPROUT

Serves: 2 

2 rookworsten (or any other sausage)
500 gr potatoes (chopped)
300 gr brussels sprouts (halved)
1 red onion (chopped)
1/2 avocado (smashed)
3 cloves of garlic
4 big sage leaves (chopped)
splash of oat milk
1 tbs olive oil
salt/pepper (to taste)

-Preheat the oven at 220C.
-Put the chopped potatoes, the brussels sprouts, the onion and the garlic in an oven dish. -Divide the olive oil over it and mix it all up. Then put it in the oven for about 30 min or until soft.
-In the meantime, heat up the rookworst (or any other sausage) the way it’s described on the packet.
-Take the dish out of the oven and mash it all together, together with a big splash of oat milk and the avocado.
-Add salt and pepper to taste.

Do you know what is a ‘rookworst’? Did you ever try the original one or did you even try this vegan version? I would love to know if you liked it and what you think about this stamppot recipe. I think it’s a great combination! Please leave a comment below or contact me on Instagram. Whenever you make one of my recipes, please tag me or use #planetmanel and I will give you a shoutout! Thank you! X

XMAS STARS

This recipe is inspired on a treat I saw at Starbucks. Those were not vegan and a little different, but I just loved the idea of a star for Xmas. So I came up with this recipe and it’s super delicious and not that hard to make. The chocolate in the middle is also not too bad as it’s made with sweet potato. I will serve them with custard (I will use the one from Oatly). I already tried this combination with the test version and it’s super delicious. I think this recipe looks so festive. I will serve them for dessert after ‘My Xmas Dinner‘, but you can also serve them with tea/coffee in the afternoon. I hope you will like them as much as I do.

XMAS STARS

makes 12

2 sheets of pastry (I used Jus-Rol)
100 gr sweet potato
3 tbs butter
2 tbs maple syrup
1 tbs oat milk
50 gr chocolate
1/2 all-purpose flour
1/4 tsp baking powder
4 tbs hazelnuts (chopped)
gold (optional)

-Preheat the oven at 220C.
-Put the sweet potato in the oven for about 45-55 min and then turn the oven down to 200C.
-Take the inside of the sweet potato and put it in a mixing bowl.
-Melt the chocolate au bain marie and mix this with the butter, maple syrup and the oat milk. Mix it well.
-Mix the flour and the baking powder together and mix this into the chocolate mixture.
-Cut each pastry sheet in 6 squares.
-Make a cut from every corner, halfway to the middle. Then fold the corners.
-Put 1 big tbs of chocolate batter in the middle of the star and sprinkle the hazelnuts on top.
-Put them into the oven for 15 min or until golden brown.
-Put little bits of gold on top.

Will you make these super festive stars? For dessert or for in the afternoon? I would love to see your creations! You can show me on IG by tagging me or by using #planetmanel. Thank you! X

MY COMPLETE XMAS DINNER

When you read this I’m on my way to the Netherlands. I’m going by car/ferry this year, so I can take my dog Nola. Tomorrow I will celebrate Xmas with my family, as that is the only day we can all make it. After the presents we will enjoy our Xmas dinner. This year I’m making the whole Xmas dinner by myself. Years back we always all made one dish each, last year my brother and sister in law made dessert, but it looks like this year it’s just me. I do like to make everything by myself, but I also think it’s a shame, because I always enjoyed the dishes of others too. And just the idea you made it together is nice. But because I’m making everything by myself, it does mean that I can share a complete Xmas dinner with you (8 dishes in total). I will give you all the recipes I made for the dinner itself and I will give you dessert separately (so 9 recipes if you include dessert). You can find the ‘Xmas Stars‘ dessert here. I chose to make it into a buffet style, so I can make lots of separate dishes and everybody can eat what they like best. If you want to, you can choose one of them (the chicory for example) as a starter. It’s up to you. This Xmas dinner is enough for 4-6 people. I hope you will enjoy the recipes.

VEGAN WELLINGTON

2 pastry sheets
600 gr mushrooms (chopped)
2 steakcs (I used Vivera) (chopped)
2 onions (chopped)
2 small cloves of garlic (minced)
handful of parsley (chopped)
salt/pepper (to taste)
1/2 tbs butter

-Preheat the oven at 200C.
-Fry the onions and the garlic in a frying pan for about 3 minutes.
-Add the mushrooms and fry them until they start to get smaller (about 3-4 minutes).
-Add the steakc, the parsley and add salt and pepper to taste.
-Grease a baking tin with butter and put the pastry sheet inside.
-Make sure that all the water from the filling is gone before you put it in the baking tin.
-Cut out a big rectangle (as big as the baking tin) and cover the top. Make some cuts in the top and put it in the oven for about 40 minutes, or until golden brown.


FRIED RICE

100 gr of rice
100 gr firm tofu
1 onion (chopped)
1/2 courgette (chopped)
1 carrot (grated)
1 bell pepper (chopped)
2 tomatoes (chopped)
2 pak choi (chopped)
2 cloves of garlic (minced)
1 tbs soy sauce
1/2 tsp chilli flakes (optional)
1 tbs olive oil
1/2 tsp ground turmeric
1-2 tbs sesame seeds
3 tbs peanuts (chopped)
salt/pepper (to taste)

-Cook the rice as described on the package.
-Fry the onion for about 4 min in some olive oil.
-Scramble the tofu: crumble it up and add the garlic and the turmeric. Mix it all together for about 3 min with salt to taste on a high fire.
-Add the courgette and fry again for about 3-4 min.
-Add the carrot, bell pepper, tomatoes and pak choi and keep mixing it for about 3-4 min.
-Then you can add the rice, the soy sauce (use more if you like), the chilli flakes, the sesame seeds and some salt and pepper to taste. Mix again until everything is mixed up well.
-Sprinkle the peanuts on top.


AUBERGINE

1 aubergine (sliced)
3 tbs olive oil
300 gr cherry tomatoes (cut in half)
1 shallot (chopped)
1 small clove of garlic (minced)
handful of fresh  basil
salt to taste

-Cut the aubergines in big slices (about 1 cm thick).
-Brush the on both sides with some olives oil.
-Put them on the grill until you can see black lines (about 3 min each side).
-In the meantime fry the shallot and the garlic in a frying pan. Add the tomatoes after about 2 minutes and fry them until they become a little soft (about 2-3 min).
-Add the basil and salt to taste.


CHICORY

2 chicory
4 slices of ham (I used the vegan Quorn)
handful of cheese (grated) (I used daiya)
3 tbs corn

-Preheat the oven at 200C
-Cut the chicory in half (in length) and cut out the hard bit in the middle.
-Put them in an oven dish and put a slice of ham on each half.
-Divide the corn on top and then sprinkle the cheese on top.
-Put it in the oven for about 20-25 min.


CAULIFLOWER

1/2 cauliflower
2 tbs nutritional yeast
splash of oat milk
salt to taste
1 tbs of olive oil

-Chop up the cauliflower very finely. You could also use a kitchen machine and pulse a few times.
-Fry the cauliflower with the olive oil and a bit of salt in a frying pan until it becomes a little soft (about 5 min).
-Add the nutritional yeast, mix it up and then add a splash of oat milk. Mix well until the nutritional yeast and the oat milk form a sauce.


BRUSSELS SPROUTS

250 gr brussels sprouts
4 cloves of garlic (cut in half)
1 tbs olive oil
salt/pepper (to taste)

-Preheat the oven at 220C.
-Put the brussels sprouts and the garlic in an oven dish and add the olive oil + salt/pepper to taste. Mix well.
-Put them in the oven for about 20-25 min.


MASH

300 gr potatoes (peeled and chopped)
200 gr carrots (peeled and chopped)
splash of oat milk
1-2 tbs butter
1 tbs whole grain mustard
2 tbs nutritional yeast
salt to taste

-Cook the potatoes and the carrots for about 20 min.
-Mash them up together with the oat milk and the butter.
-Add the mustard, nutritional yeast and some salt to taste. Mix well.


SALAD

1 cucumber (chopped)
3 tomatoes (chopped)
1 big avocado (chopped)
handful of basil (chopped)
handful of parsley (chopped)
1/4 cup black olives (sliced)
2 tbs Caesar salad dressing (I used ‘Follow Your Heart’)
salt/pepper to taste

-Mix everything together in a big bowl and add salt and pepper to taste.

 

What are you having for Xmas? And will you make everything by yourself or do you have help? Will you copy my Xmas dinner or make some of my recipes? Please let me know or show me on IG by tagging me or by using #planetmanel. Thank you! X

Dutch Style

Some might remember from 2 years ago, when I wrote about Sinterklaas. I created the recipe Sint Twist. Sinterklaas is a Dutch tradition. You can read about this in the Sint Twist recipe too. Sint Twist is a recipe, using the traditional little biscuits called ‘pepernoten’. This years Sinterklaas recipe is about how to make pepernoten itself. You can eat them just like that, as a snack, have them with a cup of tea, use them in cakes, ice cream, drinks.. they’re pretty awesome. Because of the lovely warming spices they’re great for the colder months too. The ‘speculaas’ spices are maybe a little hard to find in the UK, but take some with you when you’re in the Netherlands or google how to make the spice combination yourself. Might be rather fun to work with all these lovely smelling spices. The original recipe is quite unhealthy and that is why I made a recipe which is fairly healthy. I wouldn’t eat them instead of a carrot though, haha.. but looking at the ingredients, you hopefully get what I mean.

DUTCH STYLE 

Makes: 60

-1 cup spelt flower
-1/3 cup coconut oil
-1/3 cup palm sugar
-1 tbs agave nectar
-2 tbs oat milk
-1 tsp speculaas spices
-pinch of salt

-Preheat the oven at 170C.
-Put all the dry ingredients in a bowl and mix them up.
-Then add the wet ingredients and mix it until sticky. The best way is then to use your hands and knead it into a dough.
-Make 2 rolls (from about 2-3 cm thick) and put them in the fridge for about 20 min.
-Cut them into slices of 1/2 a cm thick.
-Shape them a little with your fingers if you have the time and put them on a baking tin (covered with baking paper).
-Put them in the oven for 15-18 min.

Who is going to make this recipe? Even though you do not celebrate Sinterklaas, they’re still super yummy. 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

Bloody Mess

It’s almost Halloween!! Notttt really my thing, but I do really like to create recipes with a theme. There are a lot of Halloween recipes that are everything but healthy. That’s why I wanted to create something that looks scary, but is not scary to eat, haha! I really like the outcome, because I love chia pudding and in combination with the fruit and the cinnamon it’s so tasty. You can use any plant based yogurt, but I used the plain version of the Coconut Collaboration. I love this yogurt anyway, but especially in this recipes it just works really well.

BLOODY MESS 

Serves: 2

1 cup red summer fruit
1 tbs goji berries
1/2 tbs agave nectar
1/2 tsp cinnamon
1/4 tsp vanilla extract
250gr yogurt
1/3 cup rice milk
3 tbs chia seed

-Put the yogurt, rice milk and chia seed in a bowl and mix it well. Then put it in the fridge for 2 hours (or overnight).
-Put the fruit in a sauce pan and warm it on medium heat, until it starts to be like a sauce. Keep stirring. (For frozen fruit it’s about 5 min. For fresh fruit about 3 min.)
-Take the fruit off the fire and add the goji berries, the agave nectar, the cinnamon and the vanilla extract. Mix well and let it cool down.
-Mix the chia pudding before dividing it into 2 glasses.
-Put the fruit mixture on top and use the back of a spoon to draw the lines down the pudding.
-Add some extra goji berries on top if you wish.

Do you like Halloween? Will you make this recipe? Please let me know! You can do this in a comment below or tag me on Instagram. When you do, I’ll repost it! You can also use the hashtag #planetmanel if you like, so I can find your picture and comment! Thank you! X

Red Autumn

I’m sure everybody noticed the change of weather. Although this week we had some lovely sunny days, the temperature dropped, there is more wind and the nights are a lot colder (trust me, I’ve noticed since living in a van). The lovely warm summer is coming to and end and even though I love the summer, I don’t mind swapping it for autumn. I quite like the season where we can harvest beautiful food, where the trees are changing colour and you can curl up on the sofa with a book all day, without feeling you’re being unproductive. And something else I like about this season is the lovely dishes you make this time of the year. It’s time for heavy stews, hot chocolate and porridge! Yum! The recipe I will share with you today is definitely an autumn recipe. It’s perfect with a warm bowl of porridge!

RED AUTUMN

500 gr cranberries
1 cup apple juice
2 medium apples
1/4 cup agave nectar (5 tbs)
1/2 ts cinnamon
1/2 ts vanilla extract
3 tbs chia seed (for jam)

-Use only 1/2 cup of apple juice when you makes jam.
-Take the skin off the apples and cut them into big chunks.
-Put everything in a pan and bring to boil.
-When the cranberries all popped (after about 3-5 min) you can lower the heat.
-Let it simmer for about 30 min.
-For jam: add 3 tbs of chia seed.
-Put it in a container or in a nice glass jar and let it cool down before you pop it into the fridge.
-You can keep it in the fridge for 4-6 days.

Are you an autumn person? Do you get excited by recipes like this and are you going to make it? 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

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