Honey Glazed Carrot Hummus -“Something nice to bring to a BBQ”

Honey Glazed Carrot Hummus- Truefoodsblog View Post

Honey Glazed Carrot Hummus -“Something nice to bring to a BBQ”

Honey Glazed Carrot Hummus -“Something nice to bring to a BBQ”. So this is the recipe for the small snack I brought to a really nice BBQ we had the other day. We are studying at an very international school and after all the stress we finally managed to have some good time together on the rooftop of our university.

It was crazy how many interesting students we get to know which you actually just bypass every day for the last year without knowing. Some nice music, a” share your food and drinks BBQ “and sun in our faces later, we came home- satisfied and a good amount of new contacts richer.

Of course, we wanted to bring something nice as well. The only problem was that I had to put up the whole location and had quite some stress for school. Therefore, it needed to be fast, of course cheap but still delicous. Here is what we have brought to the BBQ & maybe you can as well for your next.

I mean everyone around the world loves hummus I guess 😉

Honey Glazed Carrot Hummus- Truefoodsblog

Honey Glazed Carrot Hummus- Truefoodsblog

How you do it :

  1. Start with peeling your carrots and cut them into thin slices.
  2. Heat some coocnut oil in a pan and add the carrots, stiring occationally and baking them until they become golgen brown.
  3. Wash your thyme and add it shortly before the carrots are done.
  4. Turn off the heat and add the honey. Make sure that you are stiring them well so nnothing sticks to the pan
  5. Train your chickpeas and add them to a blender
  6. Add the herbs, salt, pepper, orange juice, tahini and carrots and blend it until everything is well combined.
  7. taste it and add some of your herbs, salt and juice after prefferance.

Et Voila!

Hope you enjoyed this quick and easy recipe for the upcoming BBQ season :))

 

Honey Glazed Carrot Hummus

Pasteis de Nata – “The Blue Morning “

Pateis de Nata - Truefoodsblog View Post

Pasteis de Nata – “The Blue Morning”

Portugal. Pasteis de Nata. Blue Mornings.

Last WATM party here in Amsterdam we brought our Vegan Pasteis de Nata to the family dinner. Apparently, a lot of people liked our taste of Portugal and asked for the recipe. The open-hearted community shared all sorts of homemade dishes before the opening meditation. We felt right away welcome by the Babylon family here in Amsterdam. Finding a circle of like-minded people like this is what the universe sent to us, a big thanks goes to our dear friend Kathi for connecting us. We can’t wait to spend a whole week with the family in the summer at the festival.

White Miso Sesame Dressing Recipe – “Gut health first”

White Miso Sesame Dressing Recipe - Gut health first by Truefoodsblog 2 View Post

White Miso Sesame Dressing Recipe – “Gut health first”

Our white miso sesame dressing is so delicious and simple, you guys have to try it out. As you might have noticed within the last feed posts, our focus in recipe and product development for this year focuses mainly on gut health, fermentation, and ancient preservation methods. Why you might think? Because our stomachs welfare is directly related to our overall well-being. With a healthy intestinal flora, our overall organism (including the so important immune system) acts like a sports car in his career peak. We feel better, achieve more and our mental health increases with it.  Read more about that within the recipe below.

La Vialla Sugo all’ Aglione with Orecchiette

La Vialla Sugo all' Aglione with Oricette by Truefoodsblog-1 View Post

La Vialla Sugo all’ Aglione with Orecchiette

Looking back can be so beautiful ! This recipe is dedicated to our time in Italy which is laying back a few months already. Now that it is gettign warm and our olive oil from La Vialla is getting less and less, we wanted to remind ourselves of this amazing time & give you a product recomenndation.

La Vialla with Truefoodsblog

La Vialla with Truefoodsblog

This is no advertisement – but a recommendation from deep within our foodie-hearts. Fattoria La Vialla, a biodynamic farm and I almost want to call it an institution in the heart of Tuscany, is one of our favorite places on earth. Wandering on the farm, looking into the kitchen and the traditional Italian production sides just makes us feel home and remind us on how food production actually should look like!

Read more about La Vialla here.

Aperitif at La Fattoria la Vialla by Truefoodsblog

Aperitif at La Fattoria la Vialla by Truefoodsblog

So here comes on of our favorite products from La Vialla: The Sugo all’ Aglione, a traditional Tuscan Tomato Sauce with looooooads of Garlic. Simple but so good !

La Vialla Sugo all' Aglione with Oricette by Truefoodsblog-1

La Vialla Sugo all’ Aglione with Orecchiette by Truefoodsblog

How you do it:

  1. Put your favorite red wine out
  2. Heat a pot of salt water for the Orecchiette
  3. Add the Sauce into a small pan and slowly let it heat up.
  4. Throw the Orecchiette into hot water & wait until they swim at the top.
  5. Put good music on and set the table.
  6. Serve with loads of love and a pinch of La Viallas Pecorino on top.
  7. Enjoy to the fullest !
Italy, Fattoria La Vialla, Pranza detail

Italy, Fattoria La Vialla, Pranzo detail

Vegan Po’ Boy – in homemade Pita ” inspired by hot for food”

Vegan Po' Boy - Truefoodsblog-2686 View Post

Vegan Po’ Boy – in homemade Pita ” inspired by hot for food”

Again an inspiration from the amazing Lauren Toyota. She just publsihed her book vegan comfort classics

and we are so excited to get one soon. Lauren has inspired and acompanied me during my vegan journey and she always brings out amazing recipes to recreate.

So we used the Oyster Mushroom Po’ Boy recipe for the marinated mushrooms and added a Pita as well as a Pea Sauce recipe on our own. Totally in love with this combination.

Photowise we have tried something different this time. We are so shy in front of the camera but for the sake of social media, Moritz made an exception. (Happy that I can be the person behind the camera though 😉 ).

Vegan Po' Boy - Truefoodsblog-2686

Vegan Po’ Boy – Truefoodsblog

This recipe will always be one of the memories capturing our last days in France. I have to be honest: I already miss it so badly. I was never homesick for the entire study, but i feel that it will change for france. It always felt like a piece of home, although i did not really have had the chance to settle.

Vegan Po' Boy - Truefoodsblog-2698

Vegan Po’ Boy – Truefoodsblog

Anyways: Enjoy this amazing vegan recipe. It is a real comfort food y’all. Take yourself some time to cook, because it is actually quite some work if you do everything from skretch.

Vegan Po' Boy - Truefoodsblog-2709

Vegan Po’ Boy – Truefoodsblog-2709

But seeing Moritz’s smile on his face when holding it in his hands is totally worth it. (my little vampire 😉 ).

Vegan Po' Boy - Truefoodsblog-2710

Vegan Po’ Boy – Truefoodsblog

How you do it:

Pita Bread

  1. start with mixing the two types of flour with the sugar, dried yeast and salt. After this, add the oil and the warm water.
  2. Now knead everything until you receive a smooth dough.
  3. Cover with a clove and let reast in a warm place for 1 hour.
  4. Preheat the oven to 220°C
  5. Devide the dugh into 9 pieces and roll them out to 2cm thickness.
  6. Place them on the baking tray and let bake for aorund 25 minutes.

Oyster Mushrooms

  1. Mix the plant-based milk, apple cider vinegar, soy or lupine flour, oyster sauce and spices in a bowl and marinade the mushrooms in it for aorund 15 minutes.
  2. In another bowl mix the bread crumbs, flour and spices.
  3. Heat a pan with the oil and start to take out the mushrooms and dip them into the breading until evenly coated. Instantly add into hot oil and fry for around 2 minutes on each side. in between add a glove of garlic to the oil to fry for the pea sauce
  4. Meanwhile you can blend the peas, garlic, salt, pepper, lemon juice and cuisine.
  5. Cut the cabbage, add salt and knead to get it a little soft. Now cut the tomatoes and the red onions into thin slices.

When Pitas are little cooled and mushrooms all fried – cut the pitas open and start filling them after your prefference.

Homemade Pickled Ginger (Gari) Recipe – “Easy, fast & healthy”

Homemade Pickled Ginger (Gari) Recipe by Truefoodsblog 6 View Post

Homemade Pickled Ginger (Gari) Recipe – “Easy, fast & healthy”

The rainy and windy days here in Amsterdam require a well functioning immune system these days. I rescued a big batch of ginger from the last Taste before you waste session on Monday. While experimenting a lot with pickling and fermentation these days this recipe came back into my mind. The homemade pickled ginger or as the Japanese call it “Gari” is a fairly easy and quick to make recipe. A good peeler and just 4 ingredients are needed. In that way, you preserve the ginger and take out a little bit of the spiciness. Not only on sushi but also on curries, stews, and soups – the pickled ginger is an immune booster and anti-inflammatory. The guide to pickled ginger is on our webpage now and the jackfruit stew recipe follows soon.

Vegan Pierogies – Wild Garlic Dough & Sauerkraut, Potato, Sourcream Stuffing

Vegan Pierogies by Truefoodsblog View Post

Vegan Pierogies – Wild Garlic Dough & Sauerkraut, Potato, Sourcream Stuffing

Finally I manage to load up this recipe for you guys. It has been requested for a long time now.

I wrote this recipe two days after arriving back from Sri Lanka & I have was missing to write for you.

This was Elias, a good friend of mine who sings incredibly good. Him, my best friends and my favorite regional food finally made me fell like I arrived back. Of course, the culture shock was real, switching from a crowded, loud and colorful Sri Lanka to a grey wintery Germany.

Luckily my grandparents visited me and my mum with a big batch of homemade Sourkraut, a traditional fermented cabbage dish which I know since childhood.

This was the inspiration for this recipe & i hope you enjoy it as much as I did

How you do it:

Start with the dough

  1. Mix the flour with salt, wild garlic pesto and water and stir with a spoon until everything is roughly combined. Continue with your hands until you have a ball of dough. Don’t worry when it seems to be dy at first, eventually it will turn out after a while.

 

Vegan Pierogies by Truefoodsblog

Vegan Pierogies by Truefoodsblog

2. Grease a bowl and set into the fridge while you prepare the filling

Vegan Pierogies by Truefoodsblog

Vegan Pierogies by Truefoodsblog

The Stuffing

  1.  Start with boiling water for the potatoes and boil them until they are soft.
  2.  Add them to a mixing bowl together with the sour cream (if you dont have vegan sour cream, try out this recipe ). 
  3.  Add a pinch of salt, nutmeg, apple cider vinegar, nutritional yeast, white pepper and smash the potatoes either with a mixer or with your hands.
Vegan Pierogies by Truefoodsblog

Vegan Pierogies by Truefoodsblog

4. It should have the texture like you see below, than add the Sauerkraut and mix again.

Vegan Pierogies by Truefoodsblog

Vegan Pierogies by Truefoodsblog

5. Take the dough from tthe fridge and knead before you flour a surface and start to roll it out, as thin as you can.

Vegan Pierogies by Truefoodsblog

Vegan Pierogies by Truefoodsblog

6. with a small cup, start to make circles in the dough.

Vegan Pierogies by Truefoodsblog

Vegan Pierogies by Truefoodsblog

7. Take one of the circles into you hand a pull gently on the edges of two opposite sides, so you get an oval.

8. Now place half a tbsp into the middle of the dough and softly pinch the edges together. They need to be closed.

9. place them on a floured tray and continue until you have no more dough and stuffing left.

10. Cut onions into rings and caramelize them in a pan while you heat a pot of salt water for the Pierogies.

Vegan Pierogies by Truefoodsblog

Vegan Pierogies by Truefoodsblog

11. add them to the water and wait until they float on the surface, that is when they are done.

12. Take the onions out and place the Pierogies in the pan until they are golden and slightly crunchy on both sides.

Vegan Pierogies by Truefoodsblog

Vegan Pierogies by Truefoodsblog

13. Serve with sour cream, onions and loads of love.

 

Loads of love,

Claire

 

 

Whole Roasted Cauliflower with Tahini sauce – “Start your week veggie”

Cauliflower with Tahini sauce by Truefoodsblog 8 View Post

Whole Roasted Cauliflower with Tahini sauce – “Start your week veggie”

The whole roasted vegan cauliflower recipe is one of our most beloved oven dishes. Marinated with a fast and easy sesame marinade, and roasted in a heat-resistant pot. Within only 30 minutes you have a healthy and tasty veggie dish on your table. We combined it with some oriental couscous salad and our fast tahini sauce. The weather during the last two weeks was so sunny. And with the oosterpark in from of the door, I took the opportunity to bring the cauliflower into the oven and have a little round in the garden while waiting. So start your week right with this recipe, only a few ingredients are needed!

Vegan Mozzarella Cheese – “Cheesy revolution”

Vegan Mozzarella Cheese on Spelt-Pizza Quick & Easy by Truefoodsblog 10 View Post

Vegan Mozzarella Cheese – “Cheesy revolution”

Eating mainly Vegan for the time being lets me create new recipes like this vegan mozzarella cheese. While trying the vegan mozzarella from Gaz cookbook last week I felt that I could improve this recipe for my own sake. So I changed a few ingredients and the way how to cool it down which made it for me the perfect vegan mozzarella cheese recipe. On top of a pizza, in pasta or simply as a sort of spread on bread, the vegan cheese is multifunctional. There is one thing to say, do not expect the authentic “real” Mozzarella cheese but let yourself surprise with the flavors my vegan mozzarella brings with it. This is by far the fastest and most simple vegan cheese recipe I have ever tried out. Give it a try. 

Vegan Salted Caramel, Pretzel & Macadamia-Almond Bars “Inspired by Gaz”

Vegan Salted Caramel, Pretzel & Macadamia-Almond Bars Inspired by Gaz by Truefoodsblog 9 View Post

Vegan Salted Caramel, Pretzel & Macadamia-Almond Bars “Inspired by Gaz”

The first two weeks back in Amsterdam went by very fast, and with the spring sun, my creativity for new vegan recipes is coming back. Last Christmas, Claire had a wonderful gift for me with Gaz Oakleys Vegan cookbook. This was the perfect source of inspiration to create new Vegan recipes for our Blog. This week on our Vegan Wednesday I want to share with you the Vegan Salted Caramel, Pretzel & Macadamia-Almond Bars recipe. This raw bar recipe is loaded with healthy fats, sugars, and vitamins. Take your time while preparing the bars and freeze them properly before you cut them so that they do not fall apart. Every bit of it was a pleasure and the optic as well. Since most of my friends here in Amsterdam are Vegan, becoming more creative in my recipes is crucial to surprise them.

Banana Bread with Almonds, Cardamom and Honey- “Where Milk & Honey flow”

Banana bread- Truefoodsblog View Post

Banana Bread with Almonds, Cardamom and Honey- “Where Milk & Honey flow”

A place where Milk and Honey flow.

We are nostalgic at the moment. We have been dreaming and talking about the memories of Marocco lately. The night in the Sahara, the crowded places in Marrakech, the beautiful people in Casablanca and the Lady of the House in the Riad we have lived in.

If you might know we are writing a cookbook at the moment and this recipe is a dessert for a tajine recipe which we have learned in the Sahara. Nothing will ever taste as good as this Tajine anymore- of that I am sure.

Sahara - Truefoodsblog

Sahara – Truefoodsblog

Another nostalgic thought of mine is the combination of Cardamom and Banana. My mum always used to make banana milk with the little black seeds and ever since I have been convinced that neither Banana nor Cardamom could work without each other. It has been the first experience of true love I like to say 😀 Thanks mum for this.

For these reasons this recipe is quite close to us, although it might seem simple and well known. But still, when you taste this banana cake, feel the warm sahara wind in your faces and a small girls bright smile when drinking a glass of cold banana milk with cardamom.

Love & Light to you all

Banana bread- Truefoodsblog

Banana bread- Truefoodsblog

 

How you do it:

  1. Preheat the oven to 170°C
  2. In a big Bowl, mix the Eggs, smashed bananas, melted coconut oil, baking powder, cardamom, sugar or alternative, honey and Milk together until you get a small film of foam.
  3. Now slowly add the flour, stir and add more, continuing until everything is well combined.
  4. Add the almonds and carefully whisk them under the dough.
  5. Butter a Bread Pan and insert the dough.
  6. Bake this for around 30 Minutes and enjoy warm with a glass of milk or plant-based drink of favor.

Banana Bread with Almonds, Cardamom and Honey- “Where Milk & Honey flow”

Banana Bread with Almonds, Cardamom and Honey- “Where Milk & Honey flow”

Ingredients

  • Wholegrain Flour 200g
  • Ripe smashed banana 3
  • Eggs or flax seed Egg 2
  • Sugar or alternative of choice 50g
  • Salt 1 pinch
  • Honey 4 tsbp
  • Cardamom 1 pinch
  • Baking powder 1 tbsp
  • Coconut Oil 4 tbsp
  • Milk 3 tbsp

Savoury Granola – Curry Cashew Chunks

Savoury granola - Truefoodsblog View Post

Savoury Granola – Curry Cashew Chunks

Finally, I made the first batch of homemade granola. I wanted to try to make some for a long time and of course, it became a bit unconventional. This time: a salty- sweet equivalent to the normally sweet breakfast treat. The amazing thing about granola is that you can, just like banana ice cream, use the basic recipe, exchange the spices and make your own combination. This one is perfect for topping your salad, soups or just a nice snack in between. It only takes about 20-30 min and you have your finished granola ready to eat.

 

How you do it:

  1. Preheat the oven to 150°
  2. Mix your rolled oats and the nuts as well as the spices in a big bowl.
  3. Separate an egg white and mix it with coconut oil and the maple or agave syrup in a separate bowl.
  4. Add the coconut egg white mixture to your rolled oats.
  5. Give it  a good stir until everything is perfectly combined
  6. Add the fresh granola to a baking sheet with baking paper and slightly press it down so the whole sheet is full.
  7. For some extra chunkiness drizzle some agave syrup over the granola before you put it into the oven
  8. let it bake for around 20 min.
  9. Take it out and let it cool
  10. Break the granola into little chunks and store it in a big glass

Already done! Quick and really easy  – I hope you enjoy this savoury granola recipe.

PS: for the vegans amongst us, just leave out the egg white and add some more syrup- works perfectly!

Savoury granola - Truefoodsblog

Truefoodsblog

 

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