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

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Cosy Winter

41eb821f-83be-4ba4-be89-81a31ab65ec9It’s coooldd!! I don’t like cold.. my body is just not made for the cold. I swear I’ll move to a warmer country one day. Until then, I better find way s to keep myself warm. What do you think of some warm comforting porridge? Sounds good, doesn’t it?! This week I present you a sweet, but fruity porridge. Porridge is a great way to start your morning (or your afternoon.. or you evening..). It’s filling and it’s energy releases slowly, what makes sure it keeps you going for longer. So if you have a busy day ahead, porridge really is the best. This porridge is very yummy, with a lovely apricot sauce. Apricots contain vitamin A and that’s important, especially in the winter. Without vitamin A, you can’t absorb vitamin D. We get vitamin D from sunlight, but as there isnt’t sufficient sunlight in the winter you need to try to be in the sun as much as you can. However, if you do not have enough vitamin A in your body, you’re wasting your chance to take in vitamin D. So pour lots of this goodness over your porridge.

c715d1cf-1a7f-40ec-8781-b8aeb5c863adCOSY WINTER

Serves: 1

1/2 cup oats
1 cup almond milk
3 apricots
2 dates
1/2 tbsp dried coconut
1 tsp agave nectar
1/8 tsp cinnamon
extra apricots
almonds

-Pour the milk into a sauce pan and add the oats. Mix well on a medium fire until it gets thick.
-Blend the apricots, the agave nectar and the cinnamon in the food processor until a nice thick sauce.
-Put the porridge in a nice bowl. Add the extra apricots, the almonds, the dates and the coconut and then pour over the nice apricot sauce.

Do you like eating porridge in the morning? And do you prefer to eat it in the winter or can you enjoy it just as much in the summer? If you’re going to make this recipe, please let me know in the comments below or show me on Instagram by tagging me or by using #PlanetManel. Thank you! X