Monthly Archives: April 2013

I’ve been meaning to try this recipe from Vega Gerechten for a while already, and tonight was the night. But then, I am me and I cannot follow a recipe to the t, so I had to add some extra seasoning and change the proportions and such. And what we got was a delicious dinner for two.

A half serving of pumpkin spinach lasagna

Ingredients:

• 6 sheets dry lasagna (~110 gr)
• 300 gr frozen spinach
• 250 gr ricotta
• 1 tbsp dry shallot
• 1 tbsp chopped chives
• 1/2 tsp garlic powder
• pinch grated nutmeg
• 1 tbsp olive oil
• 300 gr (frozen) pumpkin in cubes
• salt & ground pepper
• 1 tbsp bread crumbs

Instructions:

1. Preheat oven to 180°C.
2. Boil some water and soak the lasagna sheets for 5 minutes. Drain and place on a clean kitchen towel.
3. Meanwhile, heat oil in a pan, add the pumpkin and cook, stirring from time to time, until soft. Season with salt & pepper and keep aside.
4. Meanwhile, thaw the spinach in the microwave, and heat until warm. Add the ricotta and stir to combine. Season with the shallot, chives, garlic, nutmeg, salt & pepper.
5. Lightly oil the bottom of an oven safe dish. Place two lasagna sheets on the bottom. Cover with 1/3 of the spinach mix, then place 1/2 of the pumpkin on top. Put two more lasagna sheets on top, then 1/3 of the spinach and the rest of the pumpkin. Cover with the last two lasagna sheets and the rest of the spinach on top.
6. Sprinkle the breadcrumbs on top. Bake in the oven for 20-25 minutes. Serve warm.

Makes 2 servings

Nutritional info

Calories: 500
Protein: 19 gr
Fat: 22 gr
Carbs: 50 gr

When I first came to Belgium I got asked if I liked spaghetti. Like that. No other description. Coming from somewhere where spaghetti means the pasta, it was a weird question, because pasta on it’s own doesn’t have much flavor. So I asked what did they mean. And they meant spaghetti bolognese, or similar. A meaty sauce with vegetables and tomato. Skip the meat, and I’ll eat it, I said. So our veggie bolognese was born. It’s far from what an Italian would call ragú a la bolognese, so please don’t kill me. We really call it spaghetti now.

Spaghetti

Ingredients:

• 1 tbsp olive oil
• 2 onions, finely chopped
• 4 cloves garlic, minced
• 3 bell peppers (red, yellow & green), finely diced
• 4 carrots, peeled and grated
• 500 gr tomato pieces (tin or brick)
• 140 gr tomato concentrate / paste (2 small tins)
• 350 gr minced quorn (or seitan or other tvp)
• 1 1/2 tbsp turmeric
• 2 tsp hot smoked paprika (sub sweet if not found of spicy, and double it)
• 1 tbsp oregano
• 1/2 tbsp basil
• 2 tbsp soy sauce
• salt & pepper

Instructions:

1. Heat oil in a big pot. Add onion and garlic and cook on medium until golden. Add the bell pepper and cook for a few minutes, then add the carrot and stir through. 
2. Add the tomato pieces, the tomato concentrate and the minced quorn. Stir to combine. Add enough water to barely cover. Add turmeric, paprika, oregano, basil, soy sauce, and salt & pepper to taste.
3. Bring to a simmer, and cook, stirring from time to time to make sure it doesn’t stick, for approximately 25 minutes.
4. Taste, adjust seasoning, serve warm with spaghetti and grated cheese.

Makes 8 servings

Nutritional info: (only for the sauce)

Calories: 129
Protein: 9 gr
Fat: 3 gr
Carbs: 17 gr 

A comfort food for Jan, since it’s a recipe his mother makes often. I like it too, but I have to admit I wasn’t much of a soup person until I spent a couple of often-below-zero-temperatures winters here.

Red bell pepper soup

Ingredients:

• 2 red bell peppers, roughly chopped
• 2 onions, roughly chopped
• 500 gr tomato pieces (tin or brick)
• 1 l veggie broth (from cubes / powder / granules is fine)
• 40 gr pre-cooked wheat (or bulgur)
• 2 tbsp (50 gr) goat cheese (the kind to spread on bread)
• 3 tbsp light cream
• salt & pepper
• chopped chives, for serving

Instructions:

1. In a soup pot, put the bell peppers, the onions, the tomato pieces and the broth. Bring everything to the boil, lower heat to simmer, and cook for 20 minutes.
2. Mix the soup with an immersion blender (or in batches in a jug blender) until smooth. (Sieve if desired, but I never do).
3. Bring soup to a simmer, add the wheat and cook for 10-15 minutes (whatever it says on the package).
4. Remove soup from heat, add goat cheese and cream and stir to combine. Season to taste (salt might not be needed at all depending on broth and cheese).
5. Serve in bowls with chopped chives sprinkled on top.

Makes 8 servings

Nutritional info:

Calories: 78
Protein: 3 gr
Fat: 2 gr
Carbs: 14 gr