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Red Lentil Soup
This creamy, spicy soup not only heats you up, but is also quite filling thanks to the lentils. It is therefore perfect for the cold half of the year. As it is very similar to a dhal, you can serve it with Indian flatbread or other side dishes from Indian cuisine. Bon appétit!
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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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Fussilli with flower sprouts and chickpeas
The kalettes, a mixture of kale and Brussels sprouts, bought in the Coop have, like many products, a recipe from Betty Bossi printed on them. In this case, it was fussilli with flower sprouts and bacon. I can’t explain how a recipe with dairy and meat ended up there, where I think this still rather unknown product is more likely to be bought by a different target group. But that’s a question for the recipe developers at Betty Bossi. Anyway, without further ado I changed the recipe. Instead of bacon there are chickpeas, instead of crème fraîche there is coconut milk, instead of Sprinz there is nutritional yeast. In addition,…
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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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Giraumonade
Giraumonade is a dish of Creole-French cuisine. It is usually made with bacon, but the smoked tofu also brings a delicious smoky flavour to the dish.
vegan voyage
