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Sundays Braid
Easter is just around the corner. For this year’s Easter brunch, I’m sharing my recipe for a simple, sure-fire braid that is a must at any brunch and will delight everyone. A plait usually contains butter, cow’s milk and eggs. In this recipe, I’ll show you how to make a delicious Sunday braid without these ingredients.
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Chili Granola
This quick and easy recipe for a crunchy granola with zing is suitable for breakfast, brunch or as a snack. It’s very versatile as it can easily be adapted to suit your needs or supplies at home. If you want variety at the breakfast table or are a granola fan anyway, then you should try this simple recipe. It’s quicker to prepare than my indulgent lentil-cocoa granola because it uses soy flakes as a protein source.
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Bircher Muesli
The Bircher muesli was developed by Dr.med. Maximilian Bircher-Benner, he called it “Spys” at that time. He invented the Dr. Bircher grater in 1928 to grate the apples. The simple dish is still used today in the Centre for sientific natural medicine Bircher-Benner as a “dietary dish”, as it has proved its worth. Among other methods, the Centre for sientific natural medicine Bircher-Benner uses a nutritional therapy based on energetically high-quality fresh plant-based food. This is no coincidence, as Dr.med. Maximilian Bircher-Benner shaped the term “wholefood diet”.
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Argentinian Empanadas
Empanadas are eaten in Spain, Central and South America and the Philippines. Argentine empanadas are semicircular dumplings and have a maximum diameter of 20 cm. However, they are usually no larger than 12 cm. Most empanadas are not vegetarian. However, there are some with cheese, tomato-cheese or spinach-cheese filling. The spinach filling can also be replaced by a chard filling. In very rare cases (never, so to speak), there is also a pure spinach/chard filling that would be vegan.chard filling, which would be vegan. However, the pastry contains butter and is brushed with an egg. Therefore, it is advisable to eat empanadas only if they are sold as vegan. Empanadas…
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Mayonesa
In Chile, mayonnaise is put on all kinds of dishes. That’s why a vegan mayonnaise recipe is a must. My host in Santiago made this mayonnaise for me. Of course, the chickpeas can also be used to make a delicious hummus.
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Arroz Moro
Arroz Moro is a dish that uses leftovers. It consists of rice and menestra. It is usually accompanied by meat, estofado or fried plantains. The ratio of rice and menestra is 2:1. Arroz Moro translates as rice with red beans, so it is an advantage if the menestra has been prepared with red beans. However, since it is a leftover meal, you can of course use a different menestra. But then it is not Arroz Moro.
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Menestra
Menestra comes from the Pasaje region. Besides this vegan version, there are also those with milk and cheese. The stew is traditionally served with rice and meat. The dish is popular throughout Ecuador. You can use menestra as a base for arroz moro.
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Guyanese Style Chow Mein
Guyana has a very diverse population. Among them are many Guyanese with Chinese roots. So it is not surprising that you will find a Chinese restaurant in every town. restaurant in every village and that this recipe is very much appreciated by all Guyanese. Guyanese. Normally, one can choose between meat, fish and vegetarian (vegetables only) when you order the noodles in the restaurant. To spice up the recipe a bit, I didn’t just omit the meat, but replaced it with tofu. In Guyana, you can find tofu in Chinese supermarkets. You’ll need green seasoning for this recipe, which you can find here.
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Green Seasoning
Green Seasoning is an essential basic ingredient of West Indian cuisine, used as a seasoning in dishes or as a marinade. There is no exact recipe for green seasoning. Everyone does it a little differently and you usually use what you have on hand. However, to give you a little clue, I have written this recipe. Feel free to modify it to your liking. In my Guyanese-style chow mein recipe, Green Seasoning is used.
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Arepas
Arepas are typical Colombian flatbreads from the Antioquia region. They are usually eaten warm for breakfast. They are often accompanied by butter, cheese or fruit and a cup of hot chocolate. You can also enjoy arepas as a starter with any topping, for example hogao and avocado.
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Guiso de Lentejas
Guiso de Lentejas is regularly served in restaurants in Argentina. There are different versions with meat and occasionally vegetarian versions.
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Sopa de Quinoa
This is the most famous of all Bolivian soups. It is easy to prepare, nutritious and inexpensive. That's why it's a good travel companion through South America.
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Pastel de Cacao con Chocolate
Apart from bananas, a lot of cocoa is grown in Ecuador, and so it is not surprising that there is chocolate cake in Ecuador.
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Lentil Cocoa Granola
This delicious lentil cocoa granola is inspired by the Lentil Cacao Crunchy from Migros. Because it contains lentils, it is particularly rich in protein.
vegan voyage
