Recipes

Savory Summer Stew

by Gunilla. Inspired by Jamie Oliver.

Summer is here! And although we haven’t had much of a sunny spring yet, the 21st of June definitely marks the beginning of summer. We cannot wait for all the long summer nights, with good friends and good food. Try this light and delicious (and vegan) couscous dish during the holidays!

Ingredients (2 servings)

  • 1 large aubergine
  • olive oil
  • ½ teaspoon dried oregano
  • 1 small red onion
  • 1 clove garlic
  • ½ bunch flat-leaf parsley
  • 3 large tomatoes , ripe
  • 1 tablespoon baby capers
  • 8 green olives , stone in
  • 1 tablespoon (red wine) vinegar
  • 150g (wholewheat) couscous
  • 1 tablespoon flaked almonds
  • extra virgin olive oil
  • 1 bouillon block

Instructions

  1. Trim and cut the aubergine into large chunks. Heat a couple of lugs of olive oil in a large pan over a medium heat, add the aubergine, oregano and a little sea salt, then toss to coat.
  2. Turn the heat up to high and cook for 4 to 5 minutes, giving the pan a shake every now and then.
  3. While that’s ticking away, peel and finely chop the onion and garlic. Pick and chop the parsley leaves and finely chop the stalks, then roughly chop the tomatoes.
  4. When the aubergine is golden all over, add the onion, garlic and parsley stalks, then cook for a further 2 minutes – if the aubergine gets too dry, add a little more oil to the pan.
  5. Drain and add the capers, destone and add the olives, then drizzle over the vinegar.
  6. When all the vinegar has evaporated, add the tomatoes and simmer for around 15 minutes, or until the aubergine is tender.
  7. If you think your stew is too dry, add a bouillon block and some boiled water to simmer the stew a bit more.
  8. Put the couscous into a bowl, add a pinch of salt and just cover with boiling water, then pop a plate on top and leave to fluff up.
  9. Lightly toast the almonds in a dry pan over a medium heat for 1 to 2 minutes, or until golden, keeping them moving.
  10. Use a fork to fluff up the couscous and stir through half the chopped parsley.
  11. Season the stew to taste, then drizzle with extra virgin olive oil.
  12. Serve the stew with the couscous and sprinkle with the almonds and remaining parsley.

Asparagus with pistachio crumble and vegan sauce hollandaise

by Kirsten

Pistachio Asparagus | IESA Shift

It is asparagus season! Enjoy the Dutch ‘white gold’ with this pistachio crumble and a vegan sauce hollandaise. Serve with potatoes and your favourite side salad!

 

Ingredients (4 servings)

  • 12 white asparagus

For the pistachio crumble:

  • 60 grams pistachios
  • 60 grams vegan/soy butter or margarine
  • 80 grams flour

For the sauce hollandaise:

  • 3 tablespoons vegan/soy butter or margarine
  • 2 tablespoons flour
  • Turmeric (less than a teaspoon)
  • 1 cup unsweetened non-dairy milk
  • 2 teaspoons lemon juice
  • 1 teaspoon nutritional yeast
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt

Pistachio Asparagus | IESA Shift

Instructions

  1. Preheat the oven to 180 degrees Celsius.
  2. Chop the ends of the asparagus and peel them.
  3. Boil the asparagus in a pan with water for about 8 minutes.
  4. Chop the pistachios and then mix them with the soy butter, flour, and salt in a bowl.
  5. Cover a baking tray with a baking sheet. Spread the pistachio crumble on top of the baking sheet and put in the oven for 8 minutes.
  6. Now we start with the vegan sauce hollandaise. Melt butter in a small pot on low heat.
  7. Once the butter has melted, add the flour and whisk to make a roux.
  8. Slowly add in about half the milk while constantly whisking. Then add the rest of the ingredients and keep whisking. Add a pinch of turmeric for a vivid yellow colour.
  9. Once you are satisfied with the thickness and colour, remove from the heat.
  10. Serve the asparagus with the pistachio crumble and vegan sauce hollandaise. Enjoy with potatoes and a salad.

 

Dandelion Honey

by Thea

Dandelion Honey | IESA Shift

This is a recipe for vegan honey made from dandelions, that actually tastes like honey.

Ingredients

  • 500 grams dandelion flowers
  • 3 kg sugar
  • 3 l water
  • 3 lemons (organic)

Instructions

  1. Wash the dandelions gently and remove any dirt or stems.
  2. Cut the lemons (with peel) and add to a large pan with water and the dandelions.
  3. Bring to a boil and simmer for 30 minutes to 1 hour.
  4. Pour the mixture through a strainer lined with a cheese cloth.
  5. Reheat the liquid and add sugar.
  6. Boil for another hour or longer. Don’t use a lid. The longer it boils the thicker the texture will become.
  7. Pour the dandelion honey into sterilized jars.