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s combination of flavours especially the avocado pumpkin and tofu i used some kabocha puree to make this flatbread i call it pumpkin naan because i think i just used a naan recipe and replaced the yoghurt with pumpkin puree finally we turned some of the flatbread into sandwiches filled with guacamole lettuce seitan crumbles and tomato salad the seitan was a variation on the seitan chorizo crumbles from 500 vegan recipes one of my favourite recipes because it s super quick and versatile i m hoping to write a few more blog posts this month otherwise maybe i ll see you on instagram links of the day not everyone is following the themes provided by veganmofo hq this page has a list of participants with their own themes i m looking forward to reading more youtube kept recommending this kitten live stream and this one from a feral cat rescue organisation so i couldn t resist of course now i can t stop watching i ve found the kittens especially soothing being ill and stuck on the sofa and i m also learning new things about feral cats check them out if that sounds interesting to you too 1 sep 2018 by bonnie categories food tags veganmofo 2 comments go green march minimofo en nl hi there it s been a while hasn t it i miss blogging there are a few half finished posts in my drafts that i m hoping to get to at some point but in the meantime i wanted to show you what i ve been cooking lately i incorporated this month s minimofo theme go green into my most recent market haul i got fennel leeks fresh parsley and coriander bok choy spring onions brussels sprouts baby courgettes and mangoes i needed some fruit so i chose green ones to match the colour scheme ha i bought this at the haagse markt where produce is generally very affordable this was 8 00 total the courgettes were a bit past their prime already so i wanted to use those asap i roasted them in the oven with olive oil and salt and had them with a fennel risotto topped with vivera s vegan bacon pieces i adore anything with fennel this risotto was no exception and the bacon pieces made a great addition it hasn t quite felt like spring yet so i ve been making a lot of soup the one pictured above with bok choy tofu sweet potato spring onions and sambal is perfect for cold spring days a spicy broth to warm you up and plenty of crunchy vegetables in case you re already craving fresh summery food i accidentally stored half the bok choy in the wrong spot in my refrigerator and it came out partially frozen and limp not ideal for a crunchy stir fry but fine for a creamy soup i paired it with leeks and basil then stirred in some soya yoghurt and spring onions at the end the bread is isa chandra s olive oil bread one of my favourites i added a parsley pesto swirl this time because green i try to always have some kind of savoury spread or dip in the fridge this time i made one using sunflower seeds and sautéed fennel it was pretty good especially on crackers with sliced tomatoes and gherkins but not quite fennel y enough for my taste next time i think i ll caramelise the fennel for a while to really concentrate the flavour looking for a way to use up all those leeks i think i bought about ten i realised i rarely use them as the main ingredient of a dish this recipe from the kitchn has you cook them in the oven with white wine garlic and stock i used bio today s vegan chicken flavour stock and then serve them over pasta this was surprisingly tasty for such a simple dish so if you find yourself with a surplus of leeks this would be a good recipe to make and freeze for later the brussels sprouts started out as a salad i made a big bowl of it thinly sliced brussels sweet potato cubes spring onions toasted sunflower seeds and a fresh coriander dressing thinking i would be eating this salad all week and feeling very healthy as a result unfortunately it just wasn t very good i m sure brussels sprout salads can be delicious and i d like to try a different recipe but this one meh after a few days of it sitting there untouched i decided to turn it into something else the new dish was a savoury galette with a crunchy whole wheat crust a creamy filling made with sunflower seeds and soya yoghurt and the brussels sprouts on top this was actually really good i d like to write down the full recipe because i definitely want to make it again it may not have been quite as healthy as the original salad but hey food can only be healthy if you re actually going to eat it and this was so much more delicious minimofos are monthly blogging challenges from the organiser of the vegan month of food i haven t managed to do veganmofo i e blog every day for a month for the past few years but the monthly themes seem like a great way to participate whenever inspiration strikes if you d like to join in too visit veganmofo com for monthly themes and round up posts 31 mar 2018 by bonnie categories food tags market 4 comments five bento lunches nederlandstalige versie it s day 19 of veganmofo today s topic is lunch on the go i have this adorable bento box with rabbits on it that i love but i don t eat from it very often so i went through some old bento photos in an attempt to motivate myself to use it more they re over a year old but i ve never posted them on here so i hope you still like them on the left orange and rocket salad with poppy seed dressing on the right small twice baked potatoes stuffed with peas leeks and proviand bacon cubes carrot sticks on the left cucumber radishes carrot on the right pizza leftovers vegetables tomatoes rocket tofu ricotta and roasted chickpeas on the left cucumber cinnamon apple pancakes chickpea flour pancakes with tofu ricotta sweet potato and parsley pesto seitan nuggets radishes tofu ricotta in a cucumber cup tiny carrot sticks courgette yellow pepper tomato on the right some kind of curry that i don t really remember the ingredients of apple pieces with cinnamon if you re wondering why this lunch seems more elaborate than the others i was participating in the dutch ritual of gourmetten so when i d eaten enough i just kept making little dishes to add to my bento on the left tofu and parsley dip with cucumber radishes and yellow peppers seitan bits to add to the salad on the right on the right quinoa salad with rocket fennel orange segments and pomegranate seeds on the left dill hummus with purple carrots lentil samosas with pineapple chutney on the right fennel carrot and chickpea salad just a note in case you re curious i actually ate all of these at home so i didn t really worry about the calorie content or how filling these meals would be they were just a fun way to get a few extra vegetables into my day links of the day more lunches on the go i wish i could try this vegan ploughman s lunch with tyne chease nut cheese by joey from flicking the vs these two lunches on instagram come with beautiful views piri piri falafel and hummus by amy and spring rolls and sushi by pepa jobo 19 sep 2015 by bonnie categories food tags bento lunch veganmofo veganmofo 2015 15 comments vegan bitterballen with mushroom filling nederlandstalige versie the 17th topic for this year s vegan month of food is traditional local dishes this seems like the perfect occasion to post my vegan recipe for dutch bitterballen these crispy fried snacks are usually filled with a thick meat based sauce and you ll often see them served as snacks alongside a drink hence the name they re balls that you serve with bitters if you ve never had a bitterbal before here s what they look like on the inside standard recipes for bitterballen i ve used this one as a reference are actually surprisingly easy to veganise i make my roux with oil instead of butter i use cornstarch slurry instead of eggs in the breading and i fill my bitterballen with mushrooms instead of meat i m sure this recipe would also work with seitan tvp or certain vegetables but i like the mushroom version so much that i haven t gotten to other variations yet i ve got a full recipe at the end of this post but it may look more complicated than it is so i ll talk you through it first start by chopping the mushrooms the pieces should be relatively small so the filling is easy to roll into balls and the mushrooms won t try to poke through the breading fry the mushrooms with garlic thyme salt and pepper adding a splash of white wine and letting it evaporate near the end of the cooking time would probably make these even more delicious but i haven t had the chance to try that yet when the mushrooms are nicely browned transfer them to a bowl and use the same pan to make a roux melt the oil stir in the flour and let them cook until bubbly mix in the vegetable stock once the sauce is smooth and glossy mix in the mushrooms parsley and nutmeg now you have your filling chill the mixture before you shape it into balls you can speed up the cooling process by spreading the sauce out over a baking sheet lined with baking paper when the mixture has cooled completely you can start shaping and breading the bitterballen take three shallow bowls i used small bowls in some of the photos but bigger ones are better if you don t want to make a complete mess and fill them with flour breadcrumbs and a cornflour cornstarch slurry take a tablespoon sized portion of the filling coat it in flour and roll it into a ball submerge the ball in the slurry and cover it in breadcrumbs do this twice to ensure a good sturdy crust repeat these steps until you run out of filling then you can freeze the balls to fry them later here s a quick and rather messy video of the breading steps i ve found the filling to be really easy to work with when i made it with coconut oil or margarine when i used sunflower oil however the roux would soften and i d end up with flat bottomed bitterballen that s why i started storing them in this ice cube tray i bought at the market for 1 it keeps the bottoms of the bitterballen round and it also makes sure that they don t stick together in the freezer i imagine a cake pop mould would work as well you don t really need one though my ice cube tray only holds 13 ballen so i put the rest in a regular container and they re fine especially when i make the recipe with a solid fat now on to the recipe wait just a few more notes the worst thing a bitterbal can do in my opinion is to burst open and leak filling all over your deep fryer i haven t had that happen with this recipe as long as i 1 freeze the balls first so they re firm when i go to fry them 2 apply a double layer of breading and 3 chop the mushrooms small enough that they don t poke through as i said the filling is much easier to roll into balls if you use fat that solidifies as it cools like coconut oil or margarine i ve also made these with sunflower oil though and they were delicious too just a bit harder to shape deep frying is really the best way to cook these i ve also had good results cooking them in a frying pan more tips at the end of the recipe i ve tried baking them too but the results weren t pretty vegan bitterballen with mushroom filling makes 26 adapted from the van dobben recipe ingredients for the mushrooms 1 tablespoon oil 400 g white mushrooms chopped into cubes no larger than 1 cm 1 2 inch about 5 cups after chopping 3 cloves garlic minced 1 teaspoon dried thyme a pinch of salt a pinch of black pepper for the filling 4 tablespoons oil preferably coconut oil or margarine 60 g 1 2 cup plain flour 500 ml 2 generous cups salted vegetable stock 1 tablespoon finely chopped fresh parsley a pinch of nutmeg for the breading 120 g 1 cup plain flour 120 g 1 cup breadcrumbs 50 g 6 tablespoons cornflour cornstarch or chickpea flour 180 ml 3 4 cup water oil for frying mustard for serving instructions 1 over medium heat preheat a wok or frying pan with the 1 tablespoon of oil add the mushrooms and fry them for 5 minutes stirring often add the garlic thyme salt and pepper and continue to cook until the liquid has evaporated and the mushrooms are lightly browned 10 15 minutes transfer the mushrooms to a bowl and put the pan back on the heat 2 turn the heat down to low add the 4 tablespoons of oil or margarine to the pan let them melt then stir in the flour a tablespoon at a time to make a roux let the roux bubble for a few minutes then gradually add in the vegetable stock it may be lumpy at first but keep stirring until you have a smooth and glossy sauce 5 minutes or so 3 take the pan off the heat and mix the mushrooms parsley and nutmeg into the roux taste for salt and pepper now let the mixture cool completely either transfer it to a sealed container to refrigerate for later or spread it out on a baking sheet lined with baking paper and cool for 10 minutes then transfer to the fridge to chill for at least an hour 4 once the filling has chilled completely prepare your breading ingredients take three shallow bowls place the flour and breadcrumbs in two separate bowls then mix together the cornstarch and water in the third you may want to start with a smaller amount of flour and breadcrumbs and add more as needed get a flat container ready or a mould with round indentations for your finished bitterballen 5 now it s time to shape the bitterballen use two spoons to scoop up a tablespoon sized blob of the filling and drop it into the bowl of flour dust it with flour then use your hands to shape it into a ball submerge the ball in the cornstarch slurry and transfer it to the breadcrumbs using a spoon to coat it completely cover it in cornstarch slurry once more then give it a final coating of breadcrumbs place it in the container or in the ice cube tray while you prepare the rest of the bitterballen 6 repeat step 5 until you ve used up all the filling flour cornflour slurry breadcrumbs slurry breadcrumbs freeze the bitterballen until solid at least a few hours if you don t want to cook them all right away store them in a sealed container in the freezer 7 to fry the bitterballen in a deep fryer heat the oil to 180 c 350 f add them to the oil a few at a time depending on the size of your fryer and fry them for 6 10 minutes or until they re nicely browned and hot all the way through to the middle you definitely don t want them to have frozen centres so take one out and cut it in half if you want to make sure if you don t want to deep fry i ve actually had pretty good results cooking these in a frying pan as well you probably won t be able to keep them perfectly spherical but you can still get them nice and crispy use a good layer of oil add a few bitterballen and gently tilt the pan to coat them in the oil then turn them often enough to get the outside nice and browned i like to cover the pan with a lid to make sure the insides thaw completely but make sure you finish cooking them uncovered to ensure maximum crispiness if you know in advance that you re going to cook them in a frying pan though i actually recommend making burger shapes instead of balls the flat patties are easier to cook all the way through and easier to m...