Easy vegan Shakshuka recipe

When I was in Budapest over the Christmas holidays, I had the most delicious Shakshuka! It reminded me of the time when to Israeli guys were making breakfast in a hostel in Japan and they shared some of their delicious meal with me.. However, at that time I wasn't able to remember the name of the dish... so it took me 3 years to finally figure it out, in the Jewish quarter of Budapest.

What is shakshuka?
Shakshuka is a traditional North-African/Israelean dish that can be enjoyed at every moment of the day. It is great for breakfast, lunch and dinner and is very easy to prepare.

While the dish usually comes with eggs cooked on top of the shakshuka base, I will leave this out in the vegan recipe. As a replacement, you can add extra vegetables, olives, tofu-feta (https://simpleveganblog.com/vegan-tofu-feta-cheese/, or just eat it as it is with some delicious bread.

While many variations of shakshuka can be found on the internet, the traditional verson is basically spiced tomate base with onions and garlic (and bell pepper), and eggs on top.

How to make Shakshuka?
1. You start with chopping the onions garlic, red pepper, bell pepper and tomatoes (if you use any) into small pieces.

2. Then you heat 3 tbsp. olive oil in a large iron skillot. Add the onions and garlic and saute them for a couple of minutes. Before the garlic turns brown, add in the red pepper, bell pepper, the spices and the salt and pepper.

3. Cook for about 5 to 10 minutes, but don't let it burn.

4. Add the tomatoes (if you use any), tomato sauce and extra vegetables/tofu if using any. Cook for another 10 minutes.

5. Taste and add more salt and pepper if necessary.

6. Serve the sauce with some parsley on top and some delicious pita bread and/or salad on the side!

Ready In: 25 min.

Ingredients:

3 tbsp olive oil
2 large white onions
1 red pepper
1 bell pepper
4 cloves of garlic
1 tsp. cumin
1/4 tsp. cayenne pepper
2 tsp. paprika powder
1 can peeled and diced tomaties
1 tsp. tomato purée
salt and pepper to taste

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Easy Vegan Yellow Curry

Yellow Curry is truely amazing, it contains a burst of flavour and warms you up in the cold days. This recipe is one of my favourites, it's not very difficult to make and still looks AWESOME also if you have friends over, so try it out! :)

1. Cut the vegetables

2. Put the rice to boil

3. Add the oil to a large pan, and when hot add the onion. Fry until translucent, add the garlic for about one minute.

3. Add the pumpkin, bell pepper and chilli pepper, followed by the coconut milk, vegetable broth and curry paste.

4. Let it simmer for about 15-20 minutes, or until pumpkin is tender.

5. Taste and add salt/pepper/soysauce (only a little bit!) if necessary

6. Add the lemon juice and simmer for another 2-3 minutes (you can also already add the cashews if you like them to be a bit softer, which is also delicious!)

7. Serve with the rice and put some spring onion and cashews on top for serving.

8. ENJOY! :)

P.S. If you want to make your own yellow curry paste, check out this recipe for example: https://pinchofyum.com/easy-homemade-yellow-curry-paste

Ready In: 40 min.

Ingredients:

600 gr. pumkin in edible pieces
1 lengthwice sliced red bell pepper
1 chopped onion
4 cloves of finely chopped garlic
1 tbsp vegetable oil
1 chopped red pepper
400 ml coconut milk
250 ml vegetable stock (less or more for thicker/thinner curry)
1 lime
2-3 tbsp yellow vegan curry paste
Cashew nuts as many as you want
Optional: spring onion for garnishing
Rice for serving (75-100 gram pp)

Delicious vegan ramen recipe

It's RAMEN TIME! :D

This is a Japanese ramen recipe that is delicious and suitable for everyone, also vegans. It is easy to make and you can create a different dish every time if you change the toppings. This recipe will give you the ramen stock, and some toppings I really like. In case you make the stock with mushrooms, add 1 hour to your cooking time. However, it's also delicious without the mushrooms!

1. cut the tempe/tofu and put it in a bowl with a bit of soy sauce and garlic.

2. cut the garlic and ginger into small pieces and heat it in sesame or sunflower oil for about five minutes on low heating.

3. now add the stock, soy sauce, mirin and if you use them, the dried shiitake or different type of mushrooms. Let it cook for about 5-10 minutes (the longer the tastier though), but in case you added dried mushrooms, let it boil for one hour before you continue with step 4.

4. prepare the toppings (cut them into smaller pieces if necessary).

- heat some oil in a separate pan and bake the tempe/tofu.

- boil some water in a separate pot, add the spinach for about two minutes, then drain the spinach with cold water.

5. add the noodles and cook as long as necessary, then turn down the heat, add the miso paste and stirr well (don't boil when the miso paste is in).

6. divide the stock and noodles over two bowls and add the toppings. I only use a little bit of pickled ginger in the middle because it looks very pretty but has a strong flavour. And you can sprinkle with sesame seeds.

7. Enjoy

Ready In: 45 min.

Ingredients:

sesame oil (or sunflower will do too)
4 cloves of garlic
1 inch ginger
Vegetable stock (i used two blocks), so about 1L
Two tablespoons soy sauce
1 tablespoon miso paste (usually white, but I used red and it was tasty anyway :))
1 tablespoon mirin
about 150 gram ramen (depending on how hungrgy you are)
Optional: dehydrated mushrooms (shiitake)
Toppings such as:
tempe/tofu marinated and baked in a bit of soy sauce
1 spring onion
1 can of corn (200gram)
spinach (150-200 gram)
mushrooms
pickled ginger
sesame seeds

Vegan Arepas

Arepas are corn pancakes/bread that can be eaten in all kinds of ways. If I understood correctly, arepas are mostly eaten like a kind of sandwich in Colombia (so cut open the arepa and put stuffing inside), while in Ecuador I mostly got it as a kind of thick pancake with other things on top.

Since I am vegan I try to find food that fills me up and gets me through a day of walking and sightseeing. This arepas recipe is perfect for this; it is super easy, very filling, healthy and most importantly super delicious. Of course, you can adjust the recipe to your liking, but here is the recipe the way I like it:

Ingredients for one/two people:

Arepas:

1 cup arepa flour (in the Netherlands I can only find P.A.N. but other brands are masarepa and harina blanca. Just look for 'pre-cooked corn flour' and if you're in a Spanish speaking country just say 'harina para arepas?' which means 'flour for arepas?' and they will help you.
1 1/4 cup warm-hot water
Pinch of salt
One Tbsp vegetable oil (sunflower)
Optional: other ingredients to add to the bread (I often add garlic or onion (small pieces) or paprika powder)

On the side:

1 can brown beans or kidney beans (400gr)
1 can diced tomatoes
1 small can of corn
1 onion cut into small pieces
3 cloves of garlic cut into small pieces
2 diced tomatoes (optional)
1 avocado (optional)
One tablespoon paprika powder
Chili (optional)
Salt (optional)
Oil

1. Cut the ingredients that you want to mix with the arepa flour into small pieces.
2. Mix all the ingredients for the arepas.
3. Knead until you get a ball of dough.
4. Let it sit for about 5-10 minutes.

1. Cook the onions in vegetable oil for about 3-5 minutes
2. Add the garlic and cook for 1 more minute
3. Now add the can of beans, corn and can of tomatoes (optional: chili & salt)
4. Turn to low heat and let it simmer

5. Now shape the arepa dough to 1cm thick pancakes. You can choose the size depending on what you prefer.
6. Bake the arepa in a good non-stick pan with enough oil and turn over when the bottom is golden-brown (you can also semi-fry them by adding a lot of oil and adding the arepa when the oil is hot)
7. Put the arepa on a plate, add the bean mix and add some fresh avocado and tomato pieces

ENJOY! :)

Ready In: 30 min.

Ingredients: