Experimenting on comfortfood

Many of you probably know by now that I'm a vegetarian. I might even say I'm a flexanist: I do eat eggs and butter, but I don't drink milk or eat yogurt, quark, etc. And once in a while I join in a vegan-month. So not a full vegan, but vegetarian with a tendency to veganism.

Breakfast

What do I start my day with? It needs to be easy to make, because I need to do so many things in the morning. Getting dressed, feeding cats, cleaning their litterboxes, packing my bags for work, and making tea / coffee leaves little time for excessive cooking in the morning. So every day I start with this:

  • 250 g Soy yogurt
  • half an apple (or pear, banana, whatever fruit I have lying around), cut up in pieces
  • 6-8 dates, cut up
  • handful of cranberries
  • half a handful of walnuts (or any other type of nuts)
  • cinnamon

That keeps me going for quite some hours! This is also a good breakfast when I go for a long run.

Lunch

Every day for lunch I make a salade, with whatever veggies are in my fridge. Today I made one with cucumber, red pepper, olives, vegetarian cheese and some herbs. A little bit of olive oil makes it perfect.

Dinner

I love cooking, I love experimenting, but mostly I don't have enough time (or make enough time) for extensive cooking. So I'll provide you with two recipes, one that takes a little bit more time than the other. Both results made it to my comfort-food list!

The first one is broccoli with mashed sweet potatoes. The comfort is in the sweet potatoes... :-)

  • broccoli
  • sweet potatoes (I had 3 medium sized potatoes for 2 persons)
  • crème fraiche / soy cooking cream
  • ginger (ground)
  • cinnamon
  • cayenne powder
  • pine nuts (handful)

Peel the sweet potatoes, cut them in pieces and cook them for 20-25 minutes (they need to be soft). Cook the broccoli for about 5 minutes (try to match that to the end time of the sweet potatoes). Drain the sweet potatoes and mash them to a soft mash. Add as much crème fraiche as you like, I think I added about 125 g. Add some cinnamon, ground ginger and cayenne powder to your taste. Mix well. Roast the pine nuts and sprinkle them on top of the mashed potatoes.

Enjoy!

Pumpkin pie (this takes a little bit longer)

  • puff pastry (I used pastry for savory pies)
  • 500 g pumpkin, cut in pieces
  • 1 red onion, cut in slices
  • 2 cloves of garlic, cut in small pieces
  • cayenne powder
  • pinch of salt
  • 100 ml soy cooking cream
  • 3 or 4 eggs (depending on size)
  • pine nuts (roasted)

Line a greased baking tray with the puff pastry. Put that in the fridge until you need it. Heat the oven to 200˚C.

Cook the pumpkin for 10 minutes (it doesn't need to be very soft). Fry in another pan the red onion and the garlic with the cayenne powder and the salt. Add the cooked pumpkin to it and stir. Put the mix on the pastry.

Beat the eggs with the soy cooking cream until it is smooth. Pour that over the pumpkin mix (make sure you cover everything). Sprinkle it with the roasted pine nuts.

Place it in the middle of the pre-heated oven for 45 minutes.

Eet smakelijk/bon appetit/enjoy!

Both of the above recipes where experiments with leftover veggies...

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