Therre’s Sweet Potato Lentil Soup

*This recipe is originally taken from  the following website and modified to make it vegan-friendly

INGREDIENTS

  • 1 tablespoon vegetable oil
  • 3 eschalots
  • 2 cloves of garlic, crushed
  • 3 cm piece of ginger, peeled and grated
  • ¼ cup (75 gr) store-bought thai red curry paste
  • 750 gr sweet potato, peeled and chopped
  • 1 litre of vegetable stock
  • 1 can of coconut milk (400 ml)
  • 2 tablespoons of soy sauce
  • 2 tablespoons of lime juice
  • 2 cans of lentils (400 gr), drained and rinsed
  • ½ cup of coriander leaves, finely chopped
  •  

METHOD

  1. Heat the oil in a large saucepan over medium heat. Add the eschalot and garlic and cook for 3–4 minutes or until softened.
  2. Add the ginger and cook for 1 minute. Add the curry paste and cook for 1 minute. Add the sweet potato, stock, coconut milk, soy   sauce and lime juice, bring to the boil and cook for 10–15 minutes or until the sweet potato is tender.
  3. Remove from the heat and, using a hand-held electric blender, puree the soup until smooth. Stir through the lentils and return to the heat for a further 1 minute or until the lentils are warmed through.
  4. Divide the soup between bowls and top with the coriander. Serve with crusty bread and butter.

 

Chantal’s Happy Wrappy

My friend came over for dinner and we decided to create an easy recipe ourselves.

Ingredients (for 2 people):
– 2 sweet bell peppers
– 1 red onion
– 250 grams of green beans
– 1 can of chickpeas
– Crème fraiche
– Wraps
– Spices of your liking

Directions

  1. First bake the onion for a couple minutes, then add spices
  2. Add the rest of the veggies
  3. Add the chickpeas
  4. If you prefer warm wraps, you can heat them for a few minutes in the pan
  5. To plate your wraps, add the crème fraiche (or substitute for vegan option, like hummus or guacamole) and then the vegetable mixture
  6. Done! The recipe is as easy as this.

Franciska’s Snickers

This recipe is originally from the website ‘From My Bowl‘.

Super easy recipe that will take you right back to vending-machine-snickers bars, but only better! Just the scent of peanut butter mixed with vanilla matches the Snickers as I remember them. See for yourself! 

Ingredients

Caramel Layer

  • 1 packed cup Medjool Dates
  • 2 tbsp Peanut Butter
  • 1 tsp Vanilla Extract
  • ¼ tsp Salt

Nougat Layer

  • ⅔ cup Oat Flour
  • ¼ cup Date Caramel, from the portion as described above

Other

  • ⅓ cup Dry Roasted Peanuts (either salted or unsalted)
  • about 120 grams of vegan Chocolate

Directions

1. Remove the pits from the dates and pack them into 1 cup. Soak them for 10 minutes in hot water.

2. Drain the dates and put them in a food processor with the remaining ingredients for the Caramel layer.

3. Remove the Date Caramel and add the oat flour, combined with ¼ cup of the Date Caramel. Process well until it turns into a sticky dough that will hold together when you pinch it.

4. Press the Oat Flour Nougat intro a small and narrow container. Add the Date Caramel evenly over the Nougat and press the peanuts into the Caramel layer.

5. Place this in the freezer for 60-90 minutes until firm.

6. When taken out of the freezer, cut into bar-sized pieces. Return these to the freezer whilst you melt the chocolate (either au-bain-marie or in the microwave).

7. Cover the bars with chocolate by placing them one by one in the melted chocolate and using forks to flip the bar, so that it is coated on all sides. Place on parchment paper to dry.

8. Put the bars in the fridge for 5-10 minutes to harden.

Note: you can store them in the fridge for 10 days or a month in the freezer.

Nemo’s Turkish Kisir

Ingredients:

  • Dry couscous
  • Red onoin chopped
  • Lemon juice
  • Tomato paste
  • Olive oil
  • Fresh parsley and mint
  • Pepper
  • Salt
  • Hot peppers

 

Preparation:

  1. Pour boiling water (or vegetable stock) over the couscous and stir.
  2. Let it settle down for a few minutes.
  3. Pour olive oil in a pan, heat until hot.
  4. Add tomato paste.
  5. Stir and fry with onions and red (hot) peppers for a few minutes.
  6. Add couscous to the pan, season with herbs, spices and lemon juice.

Nemo’s Lasagne

Ingredients:

  • Whole grain (or spelt) lasagne noodles
  • Extra virgin olive oil
  • Zucchini
  • Mushrooms
  • Carrots
  • Leak
  • Onoin
  • Tomato sauce
  • Fresh spinach
  • Plant based milk
  • Spelt flour
  • Optional: seeds (sesame/sunflower…)

 

Preparation:

Red sauce:

  1. Chop the onions and sauté them in oil.
  2. Add the tomato sauce and spice it up with basil, parsley and black pepper.
  3. Add half of the finely chopped zucchini.

Vegetable sauce:

  1. Cut the leak and sauté in oil.
  2. Add the rest of the vegatables and mushrooms and 2 spoons of tahini.
  3. Mix well, and when cooked, blend it with a hand blender.

Béchamel sauce:

  1. Mix a few spoons of oil (or plant based butter), a few spoons of spelt flour and plant based milk.
  2. Season it with nutmeg.

Lasagne:

  1. Begin with a thin layer of red sauce directly on the lasagne dish platter, and add the lasagna noodles.
  2. Top up with the vegetable sauce, add fresh spinach and the noodles.
  3. Start with the red sauce again and make as many layers as you wish.
  4. Make sure all corners are well covered, add some seeds and thinly grated carrots on top.
  5. Put the lasagna in the oven for about 30 min at 180 degrees.

Nellie’s Spring rolls

Vietnamese spring rolls can be incredibly expensive when buying them in a restaurant, however they are amazingly cheap and easy to make at home. In addition you can vary the recipe however you prefer it, making it the ultimate food for non-vegetarians, vegetarians, and vegans.

Serves 2

Ingredients:

  • Rice paper
  • Rice noodles (thin)
  • A handful of salad leaves
  • 1 cucumber
  • 1 avocado
  • 1 pack of tofu
  • A handful of peanuts
  • A handful of mint
  • Some soy sauce

How I make it:

  1. Marinade the tofu in some soy sauce, the longer you will marinade it, the stronger it will taste. Once you have marinated your tofu, cut it in slices and fry it in a pan with a little vegetable oil.
  2. Boil some water and put your rice noodles in a bowl. Pour the boiling water over the noodles and let it sit for 3 minutes and then drain the water. This can vary depending on which noodles you buy, best check the package for accurate information!
  3. Cut your cucumber and avocado in slices and wash the salad and the mint leaves.
  4. Prepare a large flat, but bowl-like object (I usually use a pan) and fill it with warm tap water. Put one rice paper at a time in it, until they get a bit softer and then place them on a plate. Careful! This can happen very fast. Do not let them become too soft, as it will become difficult to work with them afterwards
  5. Now you can start putting your ingredients of choice on the paper and then roll it together, similar like you would roll a burrito. I usually start with some salad and some mint, then I add some peanuts, 1-2 slices of avocado, 1-2 slices of cucumber, a piece of tofu and some rice noodles.
  6. Be sure to not fill your spring roll up too much, as it can be difficult to role it later. It might take you some attempts until you figure out how to do it best, however once you have got the trick figured out you will be able to do it in no time.
  7. Lastly, pour some soy sauce in a bowl as a dip and enjoy!

This recipe is part of LUGO’s vegan challenge. In the month of April the LUGO team isn’t consuming any animal products and we hope you’ll join us! A yummy new recipe will be posted twice a week, to make sure this month isn’t so much a challenge as an opportunity to try new things while benefitting the environment!