Tag Archives: vegetarian

Sweet potato, parsnip, kale and bean creamy stew

  • 1 onion diced
  • 1 big sweet potato cut in ~0.7cm slices
  • 3 parsnips sliced
  • 1 can of beans (e.g. mixed)
  • 1 can of diced tomatoes
  • 1 cup broth
  • 2 cloves garlic, crushed
  • 1 buch of kale, cut into ~5cm pieces 
  • 1/3 cup cream
  1. Sweat the onions in a generous amount of butter for 5min
  2. Add sweet potato and parsnip and fry for ~5min
  3. Season with salt, pepper and generous amount of smoked paprika and dried basil
  4. Add beans, tomatoes, bring to a boil
  5. Add broth, bring to a simmer and cover for ~20min (until sweet potatoes are tender)
  6. Add garlic and kale and simmer for ~5min
  7. Add cream and simmer for ~5min

Lentils with potatoes and leaks

  • 1 1/2 cup red lentils
  • 2-3 leaks cut in cm long pieces
  • 4-5 medium waxy potatoes, diced
  • 1 1/2 cup milk
  • 3 cups broth
  • ~1/3 cup cream
  • 1 tsp cider vinegar
  • 2 tbsp dijon mustard
  1. Melt butter and sweat the leaks for about 10min on medium low
  2. Add lentils, potatoes, milk and bring to a boil
  3. Add enough broth ~to cover everything
  4. Simmer 25 minutes uncovered, adding broth as necessary
  5. Add  cream and simmer for ~5-10min
  6. Add vinegar, simmer for 1 min
  7. Add mustard, salt and pepper and stir well

Lentil mushroom tomato risotto

  • 1 big onion
  • 2 cups green lentils
  • 2 cups milk
  • 2 cups broth
  • ~1 cup of cream
  • 2 big garlic cloves, minced
  • 1 can diced tomatoes (or actual tomatoes…)
  • 4 portobello mushrooms

Heat up some olive oil and sweat the onions until transparent (~5 min on medium heat)

Add lentils and stir for 1 minute

Add milk and bring to a gentle boil

Add salt and pepper

Add enough broth to keep everything wet, keep adding broth as needed

Add mushrooms and tomatoes

After about 25min of having added the milk, add garlic

About 35min after having added the milk, add the cream and simmer for another 5-10min until thicker. Total cook time of the lentils is about 45min.




Dutch oven bread

  • 3 1/2 cups of flour (or 4 cups whole wheat flour)
  • 1 1/2 tsp salt (or 2 tsp salt for WW flour)
  • 1/2 tsp instant dry yeast (or 3/4 tsp for WW flour)

Mix together then add:

  • 1 3/4 cups of luke warm water (or 2 cups for WW flour)

Gently stir altogether with a fork, until all the flour is wet. No need to stir until it’s smooth.

Let it rise for 8-12 (12-16 for WW) hours in covered bowl at room temperature

Sprinkle with some whole wheat flour and punch the dough down, fold it a few times on itself and make a ball that is well sprinkled with flour to not stick.

Heat oven at 450F with dutch oven inside, for ~45min while the dough rises again to double its size

Place dough in heated dutch oven and cook 30min with lid on, and then 30 more minutes with lid off

Let cool and enjoy!


Carrot salad

  • 1 lb carrots cut into 1cm disks
  • 2 garlic cloves minced
  • 2 cups water
  • 1 tsp paprika
  • ~1 tsp salt, pepper
  • 2 tbsp olive oil
  • 1/2 tsp cayenne pepper

Mix all ingredients, bring water to a boil, keep on high for ~25min until all the water has evaporated and the carrots are tender.

Mix in:

  • 1 tbsp cider vinegar or other
  • 3/4 tsp ground cumin

Let it cool to room or fridge temperature before serving

Papet au porreaux

  • 3 poireaux (~1kg)
  • 2 gross patates (~500g)
  • 2 oignons
  • 2dl vin blanc
  • 2dl bouillon
  • 1.5dl creme
  • 1 cc vinaigre

Faire suer les porreaux et les oignons pendant 10 minutes dans du beurre à feu moyen et couvert

Ajouter le vin blanc et réduire (presque complètement) ~5 minutes à ébullition

Ajouter les patates et le bouillon, et cuire 30-45 minutes à feu doux et couvert

Ajouter le vinaigre juste avant d’ajouter la crème

Ajouter la crème et cuire encore 5 minutes à feu moyen

Broyer le tout grossièrement (pas besoin d’écraser toutes les patates)

Éventuellement, servir avec des saucisses bouillies (~40 minutes dans l’eau à la limite de l’ébullition)


Cabbage Curry

Spice mix:

  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp tumeric
  • 1 tsp black pepper
  • 1 tsp ground ginger


  • Heat up 2-3 tbsp of oil (e.g coconut oil) on medium heat
  • Fry 2 crushed garlic cloves in oil
  • Add spice mix and stir around for 2 minutes
  • Add 1 diced tomato, stir for 3 minutes
  • Add 1 can of rinsed beans stir for 2 minutes
  • Add vegetables (e.g. brocoli, red pepper, onion, zuchine), stir for 5 minutes
  • Add 1/2 cabbage head (stock removed, sliced)
  • Add 1/4 cup of water or less
  • Add salt to taste, ~3 tsp
  • Cover and simmer for 15minutes
  • Add ~1 cup of yoghurt, stir well and let cook another 5 minutes


  • 1 cucumber
  • 1  package of Greek yogourt (500g)
  • 3-4 cloves of garlic – minced
  • ~1 tbsp pepper
  • 1/4 cup of fresh chopped dill
  • 1 1/2 tbsp lemon juice
  • salt

Cube the cucumber, sprinkle with some salt, and press it for ~30min to get the water out.

Process the cucumber coarsley. Mix in all the other ingredients and refrigerate overnight.

Veggie burgers

  • 1 can chickpeas
  • 1 can beans
  • 1 onion
  • 2 eggs
  • 3 portobello mushrooms
  • ~3/4 cup of bread crumbs
  • 1 tbsp pureed garlic
  • 2 tbsp mustard
  • 1.5 tbsp cumin
  • smoked paprika
  • salt, pepper

Process the onion in a food processor, then add the chickpeas and process (but not too much). Remove from food processor. Process the mushrooms until they are almost a puree, then remove them. Process the beans, and then remove them. Mix everything together, make patties,  and cook in a well oiled frying pan on medium low, about 15-20min total. Makes about 12 burgers.