This soup is perfect when you want a light dish in the evening. It’s also quite easy to make, doesn’t need many ingredients and still tastes great. The tofu topping is meant to imitate ham cubes, rounding up the dish perfectly.
Stamppots are a bit part of dutch cuisine and this time we revisited the traditional ‘andijvie stamppot’ and vegetarianized/veganized it.
This vegan recipe is perfect for social gatherings and meal prepping in autumn and winter. Pumpkin harvest is in autumn, starting in September and ending in November. If you’re lucky, you can find them until March when they were stored properly.
Lentil soup is one of my favourite childhood recipes. The most important ingredient for this soup and many other stews is knob celery. Celery is seasonal from July to November but can be stored all year long.
The wait for brussels sprout season is over, it’s finally here! The sprouts grow from September to February and if stored properly, you can find them until March.
This summer recipe combines tastiness with sustainability: it is vegan, super easy to do, uses regional and seasonal veggies and just tastes amazing.