Do you want to taste: 3 x delicious recipes without meat and dairy
From vegan spring rolls to stuffed potatoes: with these recipes, participating in the Week Without Meat & Dairy an egg.
A tasty and easy recipe from the oven; this sweet potato with a hint of kale and legumes.
Contents
Ingredients for 2 people
• 90 g Looye Honingtomaten
• 2 sweet potatoes
• 50 g chickpeas
• 50 g beluga lentils
• 1 tablespoon of olive oil
• 1 teaspoon paprika powder
• 1 tablespoon of curry powder
• 25 g kale
• 15 g roasted almonds
• 1 pinch of salt
• 1 pinch of pepper
Supplies
• cutting board
• knife
• tablespoon
• fork
• oven
• pan
Preparation
1. Preheat the oven to 220°c.
2. Prick the sweet potatoes with a fork and bake for at least 50-60 minutes until soft inside but not falling apart. You should be able to easily insert a fork into the center of the potato without much resistance.
3. Heat a tablespoon of olive oil in a pan. Add the chickpeas, beluga lentils and kale.
4. Season with the paprika powder, the curry powder, some salt and freshly ground black pepper.
5. Stir-fry for a few minutes until the kale is tender and the legumes are well coated with the spices.
6. When the sweet potatoes are ready, let them cool slightly and cut them open.
7. Fill them with the kale and legumes.
8. Add the halved Looye
Tip (not vegetable)
9. Add a poached or boiled egg for extra protein
Superstudio / Lodewijk Duijvesteijn Productions
Imagine yourself in Asia with the recipe for these fresh vegan Vietnamese spring rolls. Delicious for lunch, but also as a snack.
Ingredients: 2 Persons
• 9 Looye Honey Tomatoes
• 6 sheets of rice paper
• 120 g sushi rice
• 280 g red cabbage
• 150 g carrots
• 225 g cucumbers
• 1 handful of black sesame seeds
• 1 soy sauce
• 1 handful of bean sprouts
Supplies
• cutting board
• knife
• tablespoon
• big bowl
• saucepan
Preparation
1. Cut the red cabbage into coarse strips.
2. Prepare the sushi rice according to the preparation method on the package, but add the red cabbage strips to the pan on top of the rice (this will give the rice a nice purple color). Let it cool completely before using.
3. Cut the carrot and cucumber into thin strips.
4. Soak the rice paper in a large bowl of cold water for 1 minute and place on a clean work table or cutting board. Then wait for a few seconds until the rice paper is soft and foldable.
5. Then add one of the sheets of cooked red cabbage, the rice, the carrot and the cucumber strips.
6. Roll up all at once and fold in the sides of the rice paper.
7. Add the halved Looye
8. Repeat the same process to make 5 more rolls.
9. Sprinkle the rolls with black sesame seeds.
Serving tip
9. Serve the dish with soy sauce.
Sometimes nothing beats the good old pasta pesto. Simple, but always tasty – in any variant, such as this one with fresh tomatoes and pine nuts.
Ingredients for 2 Persons
• 180 g Looye Honingtomaten
• 200 g fusilli pasta
• 4 tablespoons (vegetable) pesto
• 2 tablespoons of olive oil
• 50 g (vegetable) Parmesan
• 35 g pine nuts
• 1 handful of fresh basil
• 1 pinch of chilli flakes
Supplies
• cutting board
• knife
• cheese slicer
• tablespoon
• saucepan
• pan
Preparation
1. Boil the pasta and let it cool.
2. Add the olive oil and 4 tablespoons of pesto. You can add more pesto if you prefer.
3. Add the Looye Honey tomatoes.
4. Sprinkle the pasta with the Parmesan cheese and pine nuts.
5. Decorate the dish with a few basil leaves
Tip
1. Add a pinch of chili flakes if you like it spicier. Enjoy your meal!
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