Categorie: Recipes

Prep Time: 30min + 5h marinate

I have a love hate relationship with tofu. It’s pretty flavorless on it’s own. However if you marinate it well, it can give a nice chew to your plate. 

Preferably prepare the tofu the night before. Cut it into cubes and marinate it with soja sauce, pepper, chicken spices and some olive oil.

Clean the green beans and bring to boil until they’re well cooked. 

Stir fry the tofu cubes with the leftover liquid/spice mix that didn’t get absorbed during the marination. If there’s not enough, add some olive oil.

For the sauce: Heat olive oil, add crunched garlic, some onion chunks and chili powder. Add ketjap manis (use soja sauce if you can’t find ketjap), juice of one lemon and peanut butter to taste (go for the fresh homemade peanut butter without any additives) – I usually add 1-2 spoons. Make it boil and add a little bit more peanut butter or a tsp of flower to thicken the sauce if too watery. 

When serving pour the sauce over the vegetables and tofu cubes. I love to add some crunched peanut and coconut rasp for some extra crunch. 

Enjoy!

Prep Time: 40min

This salad is so much more than just couscous. Super easy to prep in advance and take with you in a small Tupperware. It’s delicious when eaten at room temperature, so take it out of the fridge about an hour before you’re planning to eat it. 

Preheat your oven to 200C. Take a can of chickpeas and wash them with water. Then spread the chickpeas in a pyrex or on a sheet of baking paper. Sprinkle them with olive oil and add 7 spices, pepper and persil. Mix well and put them in the oven for 20-30min until crunchy, but not too hard. Keep stirring them every 10 minutes while in the oven.

Use the amount of water indicated for your couscous on the package. Boil the water and add a bouillon cube to it. Take it off the fire and add the couscous. Close the pan and let soak for 5min. Add couscous spices and stir well. 

Take the peach slices out of the can and wash them with water. Put them in a grill pan and sprinkle some olive oil on them while heating the pan on medium fire. 

Let the dried tomatoes soak in water for 5-10min and then cut them in slices. Slice the spring onions in thin rings as well. Especially the green part is nice to eat raw. Then cut some black olives in half and remove the seeds. Cut some fresh persil fine using scissors and keep to garnish. 

If you have some old bread cut it into squares and add some garlic and onion powder on them before letting them get crunchy in the oven. 

Start with the fresh clean spinach in a bowl. Mix 2/3rd of the spring onions with the couscous, dried tomato and grilled peach slices. Then add onto the layer of spinach. Add olives, crunchy chick peas and add the cubes of bread around the sides. Then cut soft goat cheese into chunks and add to liking. Finally top off with the rest of the spring onions and fresh persil. 

Since this salad has already so many flavors and ingredients, it doesn’t need anything else in my opinion. If you want, you could add some walnuts for their health benefits.

Absolutely love this salad and I always make some extra for later in the week!

Prep Time: 30min

We love TACOS! Super nice meal to add to your meal prep and heat right before your lunch break!

Easily made vegan to replace the cheese by vegan cheese or by just to leaving it out. 

Clean the green beans and boil them until nicely crunchy. Cut the tofu in little cubes, marinate them with fajita spices (ideally you can do this a couple of hours or the night before already to let the tofu really absorb the spices) and some olive oil. Cut the mushrooms in slices and fry them in oil while adding more of the fajita spice mix. Stir and fry for 5min. Then add the green beans and the kidney beans and heat for another 5min.  

In the mean time cut one or two spring onions to add last minute to the mixture. 

Heat the tacos for 30-60sec in a hot pan on medium high fire. If you don’t have a stove available when you’re eating the tacos, 5-10sec in the microwave can also work. 

Add the mixture to the tacos and add some rasped cheese on top.

Prep Time: 30min

This delicious rice salad has a lot of different ingredients that are almost kept plain, so you really enjoy the flavors of the vegetables. 

I made this dish with: 

• Cauliflower
• Broccoli
• Mushrooms
• Leek
• Spinach
• Palm Hearts
• Sunflower Seeds
• Tumeric
• Garlic
• Salt
• Pepper
• Rosemary
• Optionally: soy sauce

Start with cleaning the mushrooms and leek and bake them in olive oil with a little garlic. When finished top with a little salt and pepper. 

Boil some rice as instructed on the package and add a bouillon cube to the water while boiling. After all the water got absorbed/evaporated add turmeric and rosemary to the rice. 

Steam some edamame beans. I usually get a bag of frozen beans, so it only takes a few minutes of steam. Then remove the beans from the peal. 

Cut the cauliflower and broccoli and add to boiling water for 3-5min.

Cut the palm hearts in small cubes. 

Add the spinach on a plate, add a scoop of rice, some cauliflower and broccoli, mushrooms and leek. Top off with some edamame beans, pepper, rosemary and sunflower seeds. 

Enjoy!

x Sanne

Prep Time: 5min

So simple, but maybe not very office proof if you’re going to crunch through the silence. So it’s a perfect reason to get some fresh air and enjoy a little break!

Making hummus is fairly easy once you get the hang of the right combination of ingredients. Tasting during the process is key!

I’m using chickpeas from a can, so I wash them well before putting them in the blender. Then I add 3-5 table spoons of tahine, juice of a lemon, 2 gloves of garlic (pressed), olive oil to preference, 1tsp salt and 1 tsp cumin. Top of with pine seeds for an extra bite. Also it’s great to bake the pine seeds for a minute in a pan on high fire without oil to get them nicely brown and tasty. 

For extra smooth hummus, peal the chickpeas before blending. What? I can peal chick peas? Yes, you can! It has a layer that comes off pretty easily after boiling and otherwise just squeeze the pea a little with between thumb and finger. 

Also you could use 3 cooked garlic gloves instead of the raw pressed garlic for an even smoother texture. 

Of course you can eat the hummus with all kinds of vegetables or on a piece of toast. However carrots are a favorite here 🙂 

I would love to know what’s your favorite combination! 

Prep Time: 10min + 20min oven

One of my all time favorites! So many delicious flavors, light, but satisfying, perfect for any time of the day. I made this for breakfast with a glass of hand warm water with fresh mint leaves and a slice of lemon. 

Start with preparing the chickpeas. If you bought them dried, make sure to put them in water over night. If you got canned chick peas, wash them thoroughly, dry them and poor them into a pyrex or spread them out on a piece of baking paper. I personally prefer using a pyrex because it makes it very easy to mix the spices and shake it up while in the oven. 

Add olive oil and then the spices of your liking. Mix well and then put them in a preheated oven at 200C for about 20min. Keep checking on them every 7min or so to stir them well and make sure that they don’t get too hard. 

Spices I like to use are koriander, couscous spice blend, kurkurma, pepper, salt, 7 spices blend and/or paprika powder. 

While the chickpeas are in the oven cut half an avocado into chunks and add lemon juice and some pepper. Then wash a handful of spinach and cut a slice of brie cheese. 

Serve when the chickpeas are still a bit warm. It creates a nice contrast with the other colder ingredients. Make sure to sit and enjoy to the fullest. Your phone can wait for another 10 😉 

Prep time: 60min

Winter is coming! Nothing better than some old school pea soup while snuggling under a blanket.

Boil dried split peas in water with bouillon, potatoes, celery and red onion. Boil until all ingredients are soft and make it smooth with a hand blender. If the soup is too thick add some water. If it’s too liquid, then let it boil on low fire for a while, so the water evaporates. Add some pepper and parsley before serving.

I really like a crispy bit on top. I put some boiled chickpeas with a little bit of olive oil and some spices  (for example I like, salt, pepper, curry, rosemary, oregano) in a pyrex and mix well. Leave it in the oven on 200C for about half an hour. Add on top of the soup right before serving.

For some freshness I love to eat a slice of bread on the side with some cream cheese (or avocado and tomato) topped off with some fresh basil.

Enjoy the green goodness!

Some days you just need it to be quick in the kitchen. Nothing is easier than a 1 pot meal with some good veggies.

Start with a chopped onion and some crushed garlic in a frying pan. Then add courgette, eggplant, paprika or other veggies you like to add. Fry for a few minutes. Mix your tomatoes with a little water in the blender and add to the mixture of vegetables. Add species to taste (my favorites are salt, pepper and Lebanese seven spices mix). Let boil on low fire for a few minutes. Pour into a bowl, top it off with a coconut peanut crunch for a little bite and enjoy!

Variations:

Add pine seeds

Add coconut milk instead of water

Add tofu or potatoes

Add spinach or cabbage or carrots

Instead of on the stove, you can put it in the oven and rasp some cheese on top for a crunchy finish.

Cook rice or bulgur on the side to eat with the ratatouille.