Pink Morning

A very pink morning to you! Did you have breakfast this morning? Or at what time do you break your fast? I often do this between 10:00-12:00 as I like intermittent fasting. Breaking my fast is always a nice moment. If I don’t drink a big glass of celery juice first, I like to start with this pink goodness. It’s a great way to get some extra fruit (vitamins!) and some healthy fats and protein into your system, what means that it’s a great start of your day. I can easily keep going on this for several hours. This is why I tend to have something like this when I break my fast early (10:00). Don’t worry about it not filling you up, because it’s a large portion. You can just sip on it whilst commuting or working or split it in half and drink it as a snack later in the morning or afternoon. This is definitely one of my favourite smoothies!

PINK MORNING

Serves: 1

1 cup yogurt
1 cup plant based milk
½ cup oats
1 cup frozen mixed berries
1 ripe banana
1 tbs peanut butter
1 tbs flaxseed
½ tsp cinnamon
1 tbs agave nectar (optional)
extra plant based milk (optional)

-Blend until smooth. I like to add some extra plant based milk after it’s finished.

Are you going to try this recipe? Please let me know in the comments below or show me your beautiful and yummy creations via Instagram. You can do this by tagging me or by  using #PlanetManel. Thank you! X

Thai The Noodle

Thai food is probably my favourite food. I love the rich flavours and the creaminess of the coconut. So any Thai curry or soup is very much welcomed by my body. I used to always make curries, but then I thought I could make it in some sort of soup and add noodles instead of rice. So I experimented a bit and this is the result. I loveeeee this recipe! To make it easier, I used a red curry paste. Make sure to use a vegan curry paste. A lot of brands use fish sauce. I used Thai Taste Red Curry Paste. It’s my favourite and it’s 100% vegan. You can make the soup the way you like it best: I used wholewheat noodles, for some extra protein, but you can also use rice noodles if you prefer. I fried the tofu, but a healthier option is to not fry it. You can then just add the tofu at the same time you add the spring onions. To make it spicer, add some chilli flakes. No matter what you prefer, I’m sure you will love it!

THAI THE NOODLE

Serves 3-4 

1 tsp coconut oil
3 cloves of garlic (finely chopped)
3-4 cm ginger (15 gr, finely chopped)
1 red onion (chopped)
1/2 head of broccoli (chopped)
4 tbs curry paste
2 vegetable stock cubes
750 ml water (boiled)
1 red bell pepper (chopped)
1 yellow bell pepper (chopped)
3 spring onions(chopped in 2 cm)
4 small heads of bok choy
1 can coconut milk
3 tbs soy sauce
1 tsp chilli flakes (optional)
1-2 tbs coconut oil
200 gr extra firm tofu (sliced, chopped)
150 gr whole wheat noodles (uncooked)

toppings
Fresh coriander (optional)
Beansprouts (optional)
Sugar snaps (optional)
Lime wedge (optional)

-First fry the tofu in 1-2 tbs coconut oil on all sides until golden.
-In the meantime: Fry the garlic, ginger and red onion for 1-2 min, with the tsp of coconut oil, on medium heat.
-Add the broccoli and fry all together for another 2 min.
-In the meantime: dissolve the stock cubes in the water.
-Add a splash of the stock to the pan and all the curry paste and keep stirring for about 1 min.
-Add the rest of the stock, the coconut milk, the soy sauce, the chilli flakes and both bell peppers.
-Mix well, let it come to boil, turn the heat to a low, add the noodles and let this simmer for about 5 min.
-Add the bok choy and the spring onion to the soup and let it simmer until the noodles are ready.
-Serve in a bowl, with the tofu and choose some of you favourite toppings.

Do you love the Thai kitchen as much as I do? When you make the recipe, don’t forget to tag me on Instagram, so I can give you a shoutout! You can also use #planetmanel if you like. Thank you! X

Pesto Plenty

Who doesn’t like pasta pesto! It’s such an easy, quick dish. And perfect for families too, because kids mostly love it too. Of course you can just mix some pesto with some pasta, but you can also make it a little more special and even tastier. It’ll still be easy though, just more fancy. You might want to leave the chilli flakes out if you want to serve it to children. Also humous is optional. I like the creaminess, but you might not or you want to leave those extra calories out. If you like to add some extra protein, then you can add some chickpeas (or  some beans). I also like to sneak some sun-dried tomatoes in there.. you decide! Enjoy!

PESTO PLENTY

Serves: 3-4

2,5 cup whole wheat pasta (uncooked)
2 tbs olive oil
2 cloves of garlic (finely chopped)
1 big red onion (chopped)
400 gr broccoli (finely sliced)
12 cherry tomatoes (cut in 1/2)
1/4 cup pesto (GREENERY**)
1-2 tbs houmous (optional)
1 tbs tomato purée
2 tbs nutritional yeast
1/2-1 tsp chilli flakes (optional) 
Salt/pepper (to taste)
3 tbs pine nuts
Handful of rocket

*Extra protein? Add 1 cup of chickpeas.
**RECIPE!

-Cook the pasta as described on the pack.
-Put the oil, onion, garlic and broccoli in a frying pan and fry for about 4-5 min. on a medium-high heat. Keep stirring quite often.
-In the meantime: roast the pine nuts.
-Add the cherry tomatoes, pesto, houmous and the tomato purée and fry for another 1-2 min.
-Put the heat source to a minimum and add the nutritional yeast, chilli flakes and salt/pepper. Mix until everything is mixed well and turn the heat off.
-Serve with rocket and sprinkle some pine nuts on top before eating.

Do you like to eat pasta pesto? Will you make this? Please show me your cooking skills, I’d love to see it! You can show me by tagging me on Instagram or by using #planetmanel. Thank you! X

Greenery

This is one of my most satisfying recipes. Pesto is something you can use in so many dishes, fresh herbs are super healthy and you can adapt the recipe the way you want it. You can add a little bit more garlic, lemon juice or oil.. whatever you prefer or you can just leave it the way it is. I like it the best like this, it’s the right balance for me. I love to make pasta pesto with it, add it on a pizza, a sandwich, mix it into some mayonnaise or use it as a dip. You can toast the pine nuts and the walnuts for some extra flavour, but you can also just use them straight from the packet. After making it you can keep it in the fridge for a few days.

GREENERY 

Makes: 1,5 cup 

1,5 cup fresh basil leaves
1 cup spinach
3 tbsp pine nuts (toasted, optional)
1/4 cup walnuts (toasted, optional)
2 cloves garlic (peeled)
1/4 cup nutritional yeast
1,5 tbs lemon juice
2-3 tbs water
2 tbs extra virgin olive oil
salt/pepper (to taste)

-Put everything in the kitchen machine and blend until smooth. 

Do you like pesto? What do you make with pesto most often? Please let me know in the comments below or show me on Instagram. You can do this by tagging me or by using #planetmanel. Thank you! X

No Cheesecake

I can’t believe it, but it is my VANniversary today!! A year ago I was so excited to sleep in my van for the first time and today that is already a year go! It’s crazy how fast time goes. Some people were concerned and thought I might not like it as much, but I knew I would and I was right. I love it! I love my van and I love living in it. I even survived the winter. It only took about 248578 layers of clothing and my little heater to keep me warm (or as warm as possible). Anyway.. I thought it was a reason for cake! Am I right? So ‘cheese’cake it is! My sister lovesss cheesecake, but to be really honest with you, I never had proper cheesecake myself. By the time they got more and more popular I was already vegan. I did have some raw types and some I liked, but most vegan cheesecakes I didn’t like. That is why I never bothered making one. But lately I see some nice vegan cheesecake pictures and then and I got inspired by ‘Wat Eet Je Dan Wel’ (Dutch blogger) who used vegan yogurt. So I looked up a few (vegan and non vegan) recipes, I did some experimenting and after a few tries and fails I created this one and it’s so good! I tried to keep this one classic, but I might do some more experimenting later to make some varieties. Salted caramel, toffee, chocolate or biscoff sounds like a good idea.. for now, it’s vanilla strawberry!

NO CHEESECAKE

Serves: 8

250 gr biscuits (smashed)
1/2 cup coconut oil (melted)
2 Alpro Greek Style (800 gr)
1/2 cup (brown) sugar
1/4 cup butter
5 tbs vanilla custard powder
1/2 tbs lemon juice
1 tsp vanilla extract
Pinch of salt
Fresh fruit (optional)

Springform cake tin (20-22 cm)
Electric mixer

-Preheat the oven at 180C.
-Mix the smashed biscuits with the coconut oil.
-Put the biscuit mixture in the bottom of a greased cake tin and use the back of a spoon to divide and push it down. Put it in the fridge for 20 min. 
-Put all the other ingredients in a bowl and use an electric mixer to mix it for about 2-3 min on high speed.
-Pour the mixture on top of the biscuit base and put it in the oven for about 60 min. When the top starts to change colour (golden brown) switch off the oven, open the oven slightly and leave the cake in there for another 20 min.
-Let the cake cool down on the kitchen counter and then put it in the fridge for 1-2 hours.
-Decorate with fresh fruit (sauce).

Hands up if you will make this No Cheesecake to celebrate my vanniversary with me! Show me your results on Instagrams, by tagging me or by using #planetmanel. I might give you a shoutout! Thank you! X

Nuts For Seed

After last week’s brownies, we need something healthy. It’s all about balance! This is probably one of my fave recipes. It’s healthy, full of omega’s and multifunctional! You can eat this for breakfast, lunch or snack. It will taste nice with jam, cheese, houmous, butter, avocado and I think basically everything. It’s very filling and a great way to add some good fats to your diet. It’s not hard to make (it’s actually super super easy!), but it does require some time though. The good thing is that, afterwards, you can easily keep it in the freezer. Make sure you slice it up first and then freeze. This way you can take out the slices you want at any time. I’m very curious what you think of it and who will make this. Definitely a must make!

NUTS FOR SEED 

Serves: 10

1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/4 cup linseed
1/4 cup chia seed
1/2 cup walnuts
1/2 cup pecans
1/4 cup hazelnuts
1,5 cup rolled oats
1/4 cup wheatgerm
1 tsp salt
2 tbs maple syrup
3 tbs coconut oil
1,5 cup water 

-Mix all the dry ingredients.
-Mix all the wet ingredients and mix them with the dry ingredients.
-Leave it for about 15 min. and then stir again. Make sure all the liquid is soaked up.
-Grease a tin with coconut oil and put the mix in the tin. Press it down and smooth it out.
-Put it in the fridge overnight (or for at least for 3 hrs).
-Preheat the oven at 175C and put the tin in the oven for 30 min.
-Let it cool down for about 30 min and then carefully take the loaf out of the tin.
-Preheat the oven at 200C.
-Put the loaf upside down on a piece of baking paper and put it in the oven for another 10 min.
-If all the side are nice and dry (and slightly crispy) the loaf is finished.
-Let it all cool down before slicing it up (putting it in the fridge for an hour helps to make neater slices).

Are you nuts for seed and will you make this recipe? Please show me your result, I would love to see it! You can do this by tagging me on Instagram or by using #planetmanel. Thank you! X

Choco Beans

I like healthy recipes, but I definitely also like naughty recipes. Even though these delicious brownies are made with a whole can of black beans, it’s also made with a cup of sugar, white flour and oil. So the black beans will definitely give you some goodness, but under no circumstance will I call this a healthy recipe. They are delicious though. They are super fudgy from the inside and not crazy sweet, but it will definitely hit the spot. Also, as long as you have a kitchen machine, they are fairly easy to make. If you like you can add some pecans (chopped up into the mixture or use 8 whole ones on top). I left them out for now, but I do love pecans and chocolate though. It’s a good combination and it looks nice.

CHOCO BEANS

Makes: 8

1 cup plain flour
1 cup brown sugar
1/2 cup cacao powder
1 can of black beans (drained)
1 cup unsweetened yogurt
1/4 cup sunflower oil
1/4 cup maple syrup
1 tsp vanilla extract
1/2 ripe banana
1 tbs flaxseed
8 pecans (optional)
icing sugar (optional)

-Preheat the oven at 180C.
-Mix the dry ingredients (except the flaxseed) in a bowl.
-Put all the wet ingredients (and the flaxseed) in the kitchen machine and blend until you have a nice smooth mixture.
-Use a wooden spoon to gently mix in the dry ingredients with the wet ingredients.
-Add the chopped up pecans if you like and mix well.
-Grease a baking tin with some oil and pour in the mixture.
-Smooth it out (put the pecans on top if you chose to use them on the top) and put the tin into the oven for about 25-30 min.
-Let it all cool down before cutting them up.
-For a little decoration, snow some icing sugar on top.

Are you going to make these brownies? Please show me your end result and let me know if you like them! You can do this on Instagram, by tagging me or by using #planetmanel. Thank you! X

Tofuture

I wanted to put some more basic recipes on my blog. Scrambled tofu is one of the first things that comes to mind and many people have asked me about this recipe. So here it finally is! It’s simple, nutritious and super delicious. I always make it this way and everybody loves this. It’s just so good, I can really crave this. I often eat this for lunch after coming back from a work out or when I’m just very hungry. There is not a lot that can top this! It’s perfect as a scrambled egg substitute, so if you crave scrambled egg, this is what you want to make. When I have left overs  (to be honest, this doesn’t happen a lot) I often add 2 big spoons of mayonnaise, mix it up and put it in a sandwich. Perfect for on the way.

TOFUTURE

Serves: 2

2 slices of bread
200 gr tofu (I used Tofoo)
1 tbs olive oil
1/4 tsp turmeric
1/4 tsp garlic granules
1/2 tsp smoked paprika
Salt/Pepper (to taste)
8 cherry tomatoes (cut in 1/2)
Handful of spinach
1 tbs nutritional yeast
2 tbs mayonnaise (optional)
2 tbs vegan cheese (grated, optional)

-Put the olive oil in a frying pan and crumble the tofu in a pan.
-Add the turmeric, garlic, paprika and some salt and pepper to taste.
-Mix it well and fry for about 3-5 minutes on a high fire.
-In the meantime toast (optional) some bread and put on some mayonnaise.
-Add the tomatoes and fry for another minute.
-Add the nutritional yeast and the spinach and fry until the spinach is soft.
-Divide the tofu mixture over the slices of bread and top it with some vegan cheese.
*I also like to add some sriracha mayonnaise on top.

Are you going to make this? Please show me your version on Instagram! You can do this by tagging me or by using #planetmanel. I’d love to see it and I’ll give you a shoutout when you do. Thank you! X

Spicy Magic

Last year a friend came over and he made me this. I loved it so much, but I don’t know exactly how he made it. So I tried to recreate it and this is it. I think it comes very close. I love this so much, because you can use it for everything. I put it over rice (this is so good!), pasta, salads, dip in my toast.. it’s good with everything really. I really love the taste of sesame (I’m quite obsessed with sesame oil), so to have whole toasted sesame seeds in this, just makes it perfect to me. It’s called Spicy Magic, but you decide how spicy. You can even leave the chilli flakes out if you’re not the type who enjoys chillis. Or you can add an extra tbs if you love the burn! I always add 2-3 tbs myself. I hope you will enjoy it as much as I do.

SPICY MAGIC

Serves: a lot! 

500 ml extra virgin olive oil
3-4 cloves of garlic
1/2 cup sesame seed
1-3 tbs chilli flakes 

-Fry the garlic and the sesame seeds in a bit of oil until you can slightly see the garlic change colour (about 1 min. pay attention, because the garlic can quickly go too brown!).
-Add the rest of the oil and the chilli flakes.
-Turn down the heat to very low and leave it for about 10-15 min. Make sure to stir once in a while. It’s ok for slow, small bubbles to appear, but do not let it fully cook.
-Store it in a glass jar, in the fridge. 

Are you the spicy type? Or will you leave the chilli flakes out? Please let me know where you are going to use it for. Tag me on Instagram or use the hashtag #planetmanel. Thank you! X

French Castle

A while ago I made this for the kids (I’m a nanny) and when I put some pictures on Instagram, I got a lot of reactions. So I made it into a proper recipe and now you can enjoy it too! It’s the perfect recipe to make for a brunch. And you can make ‘the castle’ even bigger if you like, it will look so impressive and festive. Personally I looooove french toast and a lot of people think you need egg to make it, but that is not necessary at all. You can perfectly enjoy it without and it’s super tasty! Instead of topping it with maple syrup, you can also use some butter (I recommend Vitalite butter) and some soft brown sugar. Yum!

FRENCH CASTLE

Serves: 3-4 people

6-8 slices of bread (lightly toasted)
1,5 cup oat milk
1/2 cup flour
1 tbs nutritional yeast
1,5 tbs maple syrup
1 tsp cinnamon
Pinch of salt
Oil for frying
1/2 mango (chopped)
4-6 strawberries (chopped)
1 cup blueberries 
Maple syrup

-Mix all the ingredients (except the bread, duhh!) in a bowl.
-Heat a frying pan on a medium-high fire.
-When the pan is hot, pour in at least 1 tbs of oil.
-Let the oil get hot and dip the toast into the mixture.
-Fry the toast until golden brown on both sides.
-Put them all on top of each other and top with the fresh fruit and maple syrup.
*Also nice with butter and brown sugar! 

Do you love French Toast and did you know it’s this easy to veganise it? When you make the recipe, don’t forget to tag me on Instagram, so I can give you a shoutout! You can also use #planetmanel if you like. Thank you! X