I know I disappeared for a very long time. And I even had the courage to do this in the middle of VeganMoFo.
But I had two very good reasons:
First, the daughter got herself a boyfriend and is never at home anymore. So now I only have to cook for myself. That means throwing some food in a pot, put on a heater, eat! I’m now planning to change this kind of behavior and really start to cook and bake again.
Second, and this is actually the most important reason, and the best one too. Me and some friends started a Belgian Vegan Organisation. This took a lot of my time. If you wanna know more about it: you can check our FB page
Chickpea minestrone with Arugula and Cashew Crema
For the Cashew Crema I used the recipe from But I could never go Vegan!
You can’t believe how easy this soup is to prepare. And it is definitely one of the best carrot soups I ever had:
Name: Curry, Coconut, and Carrot Blender Soup
From: Going Vegan
Author: Joni Marie Newman and Gerrie Lynn Adams
Okra’s can be very hard to find over here. So, when I found some in the Asian supermarket I just had to buy them. They gave me a good opportunity to try out Bryant Terry latest cookbook: Afro-Vegan.
Name: Creamy Coconut-Cashew Soup with Okra, Corn, and Tomatoes
Author: Bryant Terry
It’s the season for watercress, so you should use it to make this delicious soup:
Name: Watercress Soup
From: Puur Plantaardig
Authors: Antoinette Hertsenberg & Jacinta Bokma
Comment: serve with some toasted almonds
The excuse “I can’t go vegan because I couldn’t live without my cheese”, doesn’t count anymore. Not only are there more and more vegan cheeses on the market, the internet is getting overwhelmed with recipes for making your own vegan cheese. And yes, we even have several cookbooks about vegan cheese. The latest one is The Cheesy Vegan, and it is a good one. So far I tried 3 recipes:
Saturday is for using your new cookbooks
Last week I finally took some time to go through Vegan Secret Supper. I was afraid the book was going to contain only very time consuming recipes. But it didn’t. This soup doesn’t ask more time for preparing then the usual soup:
Name: Spiced Peanut & Yam Soup and Sweet Coconut Bread
From: Vegan Secret Supper
Author: Merida Anderson
Comment: This if for sure one of the best soups I ever had.
The coconut bread didn’t work out like it supposed to be. The dough was to liquid, so I added some more flour. But it still didn’t bake all through. The flavour was ok, but a little bit to sweety for me.
These muffins were based on a recipe for Sesame Scallion Muffins. But this combination worked too:
Name: Creamy Broccoli and Cauliflower Soup
From: Quick and Easy Vegan Celebrations
Author: Alicia C. Simpson
Name: Sesame Chive Muffins
From: 150 best Vegan Muffin recipes
Author: Camilla V. Saulsbury
Adjustments: based on Sesame Scallion Muffins
Replaced the scallions for chives
Replaced whole-wheat flour for plain flour
added 1/4 cup nutritional yeast
didn’t use toasted sesame oil