This is where all the great earthy flavors come together. Mushrooms, palm cabbage, hazelnuts. With the counterpart of the fresh lemon and white wine. We often bring a meal to an elderly sweet man, Jos. He said this risotto is my favorite. Well, all is said with this one.
Spinach is my favorite. Lentils are my favorite. I love mustard. Well, that translates into a win win win for me with this dish. It is tasteful. It is outspoken. It’s ready in a jiffy. I would serve it with a delicious thick toasted slice of bread with fried garlic on it.
Well well well, one can use pesto for just about everything, right? For me, it’s the same as with hummus. A daily companion. On toast. In salads. Mixed in some vegetables. Or just a spoon of it, just like that. Because it’s so good. I made this variant with palm cabbage after I was inspired by Penny. And then of course it got me going à la Damaris style.
Somehow orzo always gives such a comfort food feeling. And especially if you can make a one-pan dish like this that has everything in it. The sensation of comfort food. An alternation of savory with a little sweet because of the cinnamon stick. Boost of health through the kale. And a bit of spiciness through the harissa. I said it already… it has everything in it.
Complete, that’s actually what I think of this dish. Everything is there. Taste. Filling. Surprise. Spicy. Soft. Full. Light. Nice. Attractive.
The apples fell from the trees at the neighbors in the backyard and ended up in my kitchen via a basket over the fence. And some time later they played the leading role in this delicious Moroccan apple date pie.
This is a really spicy quinoa, well filled. You can also eat it like this. But it looks a lot more festive in a pointed pepper. You will probably have some leftover quinoa after filling. You can serve it separately and/or have it the next day. It is also very tasty cold.
Crispy on the outside, soft on the inside. And with a slightly spicy sauce a delicious combination. Fresh. I prepare it as a snack or as a side dish. Success assured.
Grilled artichoke hearts. Crispy right? And then with that delicious za’atar aioli. Well, it is a snack or a side that is ready quickly. A lovely addition on the table. Delicious as an appetizer. Lovely with a mezze. If you always have a few artichoke hearts in the freezer—just like me—you can put this surprising dish on the table in no time.
A salad made of fruit and olives. I don’t think you make it often, but it’s a fantastic combination of sweet and salty. Sweet and nutty. In bright orange with inky black. Of a soft taste with a very dark taste. Very tasty and beautiful to look at too.
Figs are comfort food for me. I eat them with skin and all. I simply cannot get enough of them. I feel happy when I can gently squeeze a ripe fig. En dan als je ze openscheurt. Beautiful sight. I didn’t even mention the taste. The sweetness. The festive taste. Phew… and here with caramelized walnuts and yogurt. A true party.
I’ve been very successful with this recipe this summer. Celeriac. People are shy. Look at it. Yeah, looks nice but… Yeah, celeriac …. Do I dare or not? And if, after some encouragement, they do take a bite, and then it all takes off. There is no stopping it. Do I need to say more? No, thought so.
Crispy and tasty grilled cauliflower. The base of a delicious chickpea puree. And the ultimate freshness of pickled apple. And this all brought together. It’s a surprising combination, but a real winner.
I try to make sure every dish has something to bite. You need a good bite. Super important for vegan dishes that often largely consist of vegetables. But good traditional classics, dishes that are originally vegan, have already thought of that themselves. Just like with this dish. I use red rice for this one. That in itself is a bit sturdier. But the signature element of fatteh is, of course, the crusty bread that is part of it. And it works perfectly together here. PS: do you see the cinnamon stick in the picture?
Green lettuce reinvented. That is, grilled nicely. Which is not so visible on this picture though. Some nice crispy chick peas en a delickous soft dressing with tahina. Really nice. A nice variation on the green salad theme.
Cauliflower is undemanding. Easily surrenders to your preparation. Makes sure it’s always tasty. Surprisingly tasty even. Even people who solemnly declare that they do not like cauliflower, are nevertheless positively captivated by this delicious vegetable. This is also a way of preparing that is very popular with many.
You want to make it just for the picture, right. But you also want to make it for its taste. For sure. The sweet beetroot, the nutty black olives, the crunchy walnuts and the subtle orange. It is simply a feast of flavors and colors.
Minimal effort, maximum result. Completely against my slow cooking nature, this is a nice and quick recipe. But one with a maximum surprise effect, so to speak. Which stays with you as much as possible. And that will amaze your guests at the table. Sometimes it’s nice to have a beautiful dish that you can serve at your table in no time.
I don’t like sweet potatoes. I often find it dull, tacky and not adding much. But this dish helped me get over my prejudice instantly. Super tasty, and exactly what you want at your table. In fact, you will regret it when you find out the pan or bowl is empty. Glad I threw my prejudice overboard and gave sweet potato another chance with this recipe.
It’s beautiful. It’s delicious. It’s crispy. It is savoury. It is sweet. It is shiny. It’s delicious. Oh, I’ve already mentioned this. Well, let me know if you agree.
You can always use original and appealing potato dishes on a vegan table. This is one of them. Tasty, not spicy. Baked potatoes yet comfort food. And just really something different for a change.
If you read and make my recipes regularly, you know that I often mention using one secret ingredient to create an unforgettable dish. Or a special ingredient. In any case, an unexpected one. In this dish, these are the crispy strips I made from the dark green leek leaf. Try it. So nice to find a good use for the green leaves.
Caramelized beets are not to be missed. And if you use homemade orange syrup for this, it will make you even happier. At least, that’s how it works for me. It’s a nice sweet addition and it shows the extremely delicious side of red onions.
Baking plantain is a discovery of the last 2 years. Normally at breakfast, but here in a salad. Very nice discovery. The interplay with the herbs actually gives the sweet plantain something savory. The coconut adds bite. The apple the freshness. And the ginger some spicyness. This salad is a wonderful surprise. Make it on a beautiful summer day. You will not regret it.
Soft and crunchy. Garlic and smooth tomato puree. Nuts and eggplant. With or without bread. Tasteful, for sure. The aubergine is there but it blends seamlessly into the other flavors. The tomato is there but it blends seamlessly into the other flavors. The garlic is there but doesn’t take over all the other flavors. That kind of dip. Delicious.
Lima beans are the discovery of 2021 for me. So deliciously crunchy, so great at absorbing flavors without losing its authenticity. This is a great surprising dish with a fantastic layering of flavors. Delicious to dip with bread.
We associate figs with sweet, balsamic vinegar, for example. With this salad we take a completely different direction, a salty and savory direction. Surprisingly tasty, figs grilled in the oven. I really like figs anyway: from very pure to processed. From fresh from the tree to dried. This salad shows figs from a completely different surprising side.
Many people do not have positive thoughts when it comes to white beans. This even goes voor Lima beans. We do not, can not and will not understand that in this house. Lima beans are very tasty and very easy to prepare. Give them another chance. We beg of you. Just try to get rid of your memories in the past. In any case, this dish settles that in one go. It is a taste bomb, comfort food and surpising.
A typical and surprising combination for a summer day. Peaches that you give a tasty boost in the grill pan. And you do the same with the string beans. The roasted almond pieces give the salad a perfect bite. And the mint leaves add some spice. This dish scored a 10/10 this afternoon. Nothing less…
Warm yogurt, this is always almost too good to be true. Always so good. So gentle and soft. Bringing everything together in the ultimate comfort food dish. In this recipe, it contrasts perfectly with the deliciously crunchy breadcrumbs and the spicy pine nuts. Even though it is a pasta dish, the Palestinians have made a Middle Eastern version with the warm yogurt, crispy breadcrumbs and the spicy pine nuts. And the combination of herbs and spices.