Recipes

Spicy Crispy Frites

Spicy Crispy Frites

These crispy, spicy frites are the perfect snack! Tossed with a zesty blend of spices and lime, they’re addictive and flavorful.
Couverts2
Preparation 40 minutes
Deel op Facebook Print Recipe

Equipment

  • Baking sheet
  • Large mixing bowl
  • oven
  • Paper towels
  • Measuring spoons

Ingredients

  • 3 russet potatoes scrubbed clean, cut into ½-inch-thick fries, and patted dry
  • 2 tablespoons 30 ml peanut oil
  • ½ teaspoon coarse sea salt to taste, plus extra for serving
  • ¼ teaspoon cayenne pepper to taste
  • 1 teaspoon garam masala
  • Juice of ½ a lime for serving

Instructions

  • Preheat the oven to 425°F (220°C, or gas mark 7).
  • Place a large rimmed baking sheet in the oven while it preheats.
  • Toss the potato fries in a large mixing bowl with the oil, salt, cayenne, and garam masala.
  • Spread the fries evenly on the preheated baking sheet.
  • Bake for 25 to 30 minutes, checking every 10 to 15 minutes to ensure they don’t burn, until golden brown and crispy.
  • Once done, sprinkle with lime juice and extra salt before serving.

Notes & Wine Advice

Wine advice:
Pair with a crisp and refreshing beer like a pale ale, or a zesty white wine like Sauvignon Blanc.

Nutrition values

Calories: 220 kcal | koolhydraten: 38 g | Eiwitten: 3 g | Vet: 9 g | Suiker: 2 g
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Course; Side Dish / Snack / Vegetables
Cuisine; American
Diets; Gluten-Free / Nut Free / Vegan / Vegetarian

Decadent Twice-Baked Potatoes

Decadent Twice-Baked Potatoes

Indulge in these rich, twice-baked potatoes with a creamy, flavorful filling! Perfect for a side dish or snack.
Couverts8
Preparation 1 hour 20 minutes
Deel op Facebook Print Recipe

Equipment

  • baking tray
  • Large mixing bowl
  • oven
  • Piping bag or sandwich bag
  • Star piping tip
  • Fork
  • Hand masher or hand mixer

Ingredients

  • 8 russet potatoes
  • ¼ cup 56 g nondairy butter
  • ¼ cup 30 g nutritional yeast
  • ½ cup 120 ml plain nondairy creamer
  • 1 cup 240 g nondairy sour cream, store-bought or homemade
  • Salt to taste
  • Pepper to taste

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Bake the potatoes, unwrapped, for about 1 hour, or until fork-tender.
  • Remove from the oven and increase the oven temperature to 450°F (230°C, or gas mark 8).
  • Cut the potatoes in half lengthwise.
  • Hollow out 8 of the halves, leaving about ¼ inch (6 mm) of flesh around the edge.
  • Place the scooped-out flesh in a mixing bowl.
  • Hollow out the remaining 8 halves completely, placing the flesh in the bowl and discarding the skins.
  • Combine the potato flesh, butter, yeast, creamer, sour cream, salt, and pepper and mash until smooth.
  • Using a piping bag with a large star tip, pipe the mixture into the hollowed-out potato halves.
  • If you don’t have a piping bag, you can spoon the mixture in and use a fork to create decorative ridges on top.
  • Bake for 15 minutes, or until the tops begin to brown.

Notes & Wine Advice

Wine advice:
Pair with a light, crisp white wine like Sauvignon Blanc or Chardonnay to complement the richness of the potatoes.

Nutrition values

Calories: 250 kcal | koolhydraten: 42 g | Eiwitten: 4 g | Vet: 9 g | Suiker: 2 g
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Course; Pie / Side Dish / Vegetables
Cuisine; American
Diets; Gluten-Free / Soy Free / Vegan

Ginger Curry Potatoes

Ginger Curry Potatoes

These fiery ginger curry potatoes are a bold and flavorful side dish. Crispy on the outside and tender on the inside, they’re sure to satisfy those craving spice!
Couverts4
Preparation 10 minutes
Deel op Facebook Print Recipe

Equipment

Ingredients

  • 2 tablespoons 30 ml coconut or peanut oil
  • 1 pound 455 g baby Yukon potatoes, scrubbed clean, unpeeled, and cut into small cubes, fries, or wedges
  • 1 tablespoon 15 g green curry paste
  • ½ teaspoon ground ginger
  • 1 clove garlic grated
  • 2 tablespoons 30 ml water

Instructions

  • Heat the oil over medium-high heat in a large frying pan.
  • Add the potatoes and cook until golden brown, about 10 minutes, stirring often and adjusting the heat if necessary.
  • In a small mixing bowl, whisk together the curry paste, ginger, garlic, and water.
  • Pour the curry mixture over the potatoes and cook until the sauce coats the potatoes and reduces slightly.
  • Continue cooking until the potatoes are fork-tender.

Notes & Wine Advice

Wine Advice:
Pair with a light, crisp white wine like Sauvignon Blanc to balance the heat of the curry.

Nutrition values

Calories: 210 kcal | koolhydraten: 35 g | Eiwitten: 3 g | Vet: 8 g | Suiker: 1 g
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Course; Side Dish / Vegetables
Cuisine; India
Diets; Gluten-Free / Soy Free / Vegan

Ethiopian Wat with Seitan, Potatoes, and Lentils

Ethiopian Wat with Seitan, Potatoes, and Lentils

A flavorful and hearty Ethiopian stew with seitan, potatoes, lentils, and rice, spiced with berbere seasoning and served with injera for a truly authentic experience.
Couverts8
Preparation 30 minutes
Deel op Facebook Print Recipe

Equipment

  • Dutch oven
  • Knife
  • Cutting board
  • Measuring spoons
  • Measuring cups
  • Wooden spoon

Ingredients

  • ½ cup plus 2 tablespoons 150 ml extra-virgin olive oil, divided
  • 2 red onions roughly chopped
  • Pinch salt
  • ½ recipe 1 pound, or 455 g Baked Berbere Seitan (page 217)
  • 1½ pounds 672 g russet potatoes, peeled and cubed
  • 8 cups 1880 ml beef-flavored vegetable broth or plain veggie broth
  • 2 cups 224 g sliced carrots
  • 1 cup 190 g dry red or green lentils
  • ½ teaspoon freshly cracked black pepper
  • 1 cup 184 g uncooked long grain rice
  • Injeera for serving (optional)

Instructions

  • Heat 2 tablespoons (30 ml) of olive oil in a Dutch oven over medium heat.
  • Add the onions and salt, sweating for 15–20 minutes, stirring occasionally.
  • While onions cook, chop the seitan and potatoes into bite-size pieces.
  • Add the remaining ½ cup (120 ml) oil to the onions and deglaze the pot.
  • Add the broth and bring to a boil.
  • Add the seitan, carrots, potatoes, lentils, and pepper.
  • Bring to a boil again, then reduce to a simmer.
  • Cover and simmer for 30 minutes.
  • Stir in the rice, cover, and simmer for an additional 20 minutes, or until the rice is tender.
  • Serve on its own or with injera (optional).

Notes & Wine Advice

Wine Advice: 
Pair this dish with a light red wine, such as Pinot Noir, to complement the rich, earthy flavors of the stew.

Nutrition values

Calories: 350 kcal | koolhydraten: 60 g | Eiwitten: 13 g | Vet: 12 g | Suiker: 8 g
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Course; Main Course / Stew / Vegetables
Cuisine; Africa
Diets; Gluten-Free / Vegan

Disco Stew with Potatoes, Carrots, and Peanut Butter

Disco Stew with Potatoes, Carrots, and Peanut Butter

A colorful, hearty stew packed with potatoes, carrots, and rich flavors from peanut butter, molasses, and coconut milk. Perfect for winter meals or served with a side of fried faux sausage.
Couverts6
Preparation 15 minutes
Deel op Facebook Print Recipe

Equipment

  • Large-size saucepan
  • Knife
  • Cutting board
  • Measuring spoons
  • Measuring cups
  • Whisk
  • Wooden spoon

Ingredients

  • 1 tablespoon 15 ml extra-virgin olive oil
  • ½ cup 80 g chopped red onion
  • 3 cloves garlic grated
  • 9 potatoes scrubbed clean, unpeeled, and cut into 1 × ½-inch (2.5 × 1.3-cm) cubes
  • 4 large-size carrots peeled and cut into ½-inch (1.3-cm) half-moons
  • 1 tablespoon 8 g mild to medium chili powder
  • ½ teaspoon coarse sea salt
  • 2 tablespoons 33 g tomato paste
  • 2 tablespoons 44 g blackstrap or regular molasses
  • 2 tablespoons 30 ml vegan Worcestershire sauce
  • 2 tablespoons 30 ml fresh lemon juice
  • ¼ cup 60 g Dijon mustard
  • ¼ cup 64 g crunchy or creamy natural peanut butter
  • 2 teaspoons dried thyme
  • 2 dried bay leaves
  • 1 cup 235 ml lager beer
  • 1 cup 235 ml coconut milk
  • 2 cups 267 g frozen peas

Instructions

  • Heat olive oil in a large saucepan over medium heat.
  • Add the onion, garlic, potatoes, and carrots.
  • Cook for 8 minutes, stirring often.
  • Add chili powder and salt.
  • Stir well and cook for another minute.
  • Stir in tomato paste and cook for 1 more minute.
  • In a small bowl, whisk together molasses, Worcestershire sauce, lemon juice, mustard, peanut butter, and thyme.
  • Stir the mixture into the saucepan, then add the bay leaves, beer, and coconut milk.
  • Cover and simmer for 40 minutes, stirring occasionally.
  • When the potatoes are fork-tender, stir in the frozen peas and cook for 5-10 more minutes until the liquid is mostly absorbed.
  • Remove and discard the bay leaves.
  • Serve warm.

Notes & Wine Advice

Wine Advice:
Pair with a crisp, refreshing lager or a light white wine like a Sauvignon Blanc to balance the stew’s rich, savory flavors.

Nutrition values

Calories: 430 kcal | koolhydraten: 68 g | Eiwitten: 10 g | Vet: 16 g | Suiker: 16 g
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Course; Main Course / Stew / Vegetables
Cuisine; American
Diets; Gluten-Free / Soy Free

Parsnippity Stew with Coconut Milk and Tamarind

Parsnippity Stew with Coconut Milk and Tamarind

A comforting stew featuring earthy parsnips, carrots, and potatoes in a creamy coconut milk base, with a touch of tamarind for a deliciously unique flavor.
Couverts4
Preparation 10 minutes
Deel op Facebook Print Recipe

Equipment

  • Large-size saucepan
  • Knife
  • Cutting board
  • Measuring spoons
  • Measuring cups
  • Wooden spoon

Ingredients

  • 1 tablespoon 15 ml extra-virgin olive oil
  • 6 parsnips peeled, cleaned, and chopped into slightly larger than bite-size pieces
  • 6 carrots peeled, cleaned, and chopped into slightly larger than bite-size pieces
  • 2 white potatoes brushed clean and chopped into slightly larger than bite-size pieces
  • 3 cloves garlic grated
  • ¼ cup 40 g chopped shallot
  • ¼ cup 60 ml white wine
  • 1 tablespoon 6 g medium to mild curry powder, store-bought or homemade
  • 1 teaspoon coarse sea salt to taste
  • Cracked black pepper to taste
  • 1 can 14 ounces, or 414 ml coconut milk
  • ½ cup 122 g pumpkin purée
  • 2 dried bay leaves
  • 1 tablespoon 15 g tamarind paste, diluted in 1 tablespoon (15 ml) water

Instructions

  • Heat olive oil in a large saucepan over medium heat.
  • Add the parsnips, carrots, potatoes, garlic, and shallot, and cook for 5 minutes, stirring occasionally.
  • Pour in the white wine and cook for another 2 to 3 minutes.
  • Add curry powder, salt, pepper, coconut milk, pumpkin purée, and enough water to cover the vegetables.
  • Stir to combine.
  • Add bay leaves, burrowing them among the vegetables, cover with a lid, and reduce the heat.
  • Simmer for 15 minutes.
  • Remove and discard the bay leaves.
  • Stir in tamarind paste diluted with water and simmer for an additional 5 to 10 minutes, or until vegetables are tender.

Notes & Wine Advice

Wine Advice:
Pair with a light, crisp white wine like a Sauvignon Blanc or Pinot Grigio to complement the sweet and savory flavors of the stew.

Nutrition values

Calories: 380 kcal | koolhydraten: 58 g | Eiwitten: 6 g | Vet: 14 g | Suiker: 10 g
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Course; Main Course / Stew / Vegetables
Cuisine; American
Diets; Gluten-Free / Soy Free

Roasted Eggplant and Sweet Potato Ragout with Cannellini Beans

Roasted Eggplant and Sweet Potato Ragout with Cannellini Beans

A hearty and flavorful ragout that transforms eggplant into a star ingredient. Roasted eggplant, sweet potatoes, and cannellini beans come together in a savory dish that will change your view on eggplant.
Couverts4
Preparation 10 minutes
Deel op Facebook Print Recipe

Equipment

  • Large-size rimmed baking sheet
  • Large-size saucepan
  • Knife
  • Cutting board
  • spoon
  • Measuring spoons
  • Measuring cups

Ingredients

  • 1 eggplant halved, each half quartered lengthwise
  • 2 tablespoons 30 ml extra-virgin olive oil, divided
  • 1 teaspoon coarse sea salt
  • 4 small-size sweet potatoes peeled and cubed into bite-size pieces
  • ¼ cup 40 g chopped shallot
  • 2 cloves garlic grated
  • 2 tablespoons 12 g grated gingerroot
  • 1½ teaspoons ground cumin
  • 1½ teaspoons dried basil
  • ¼ teaspoon cayenne
  • Black pepper to taste
  • 1 can 15 ounces, or 425 g diced tomatoes, including liquid
  • 1 cup 235 ml water
  • 1 can 15 ounces, or 425 g cooked cannellini beans, drained and rinsed

Instructions

  • Preheat the oven to 400°F (200°C, or gas mark 6).
  • Prepare a large rimmed baking sheet.
  • Brush the eggplant with 1 tablespoon of olive oil and sprinkle with salt.
  • Roast for 20 minutes, until tender.
  • Heat the remaining 1 tablespoon of oil in a large saucepan over medium heat.
  • Stir in the sweet potatoes, shallot, garlic, and ginger.
  • Cook for 5 minutes, stirring often.
  • Meanwhile, cut the roasted eggplant into bite-size pieces.
  • Stir in the cumin, basil, cayenne, and pepper, and cook for 1 minute, until fragrant.
  • Add the roasted eggplant, tomatoes with juice, and water.
  • Bring to a boil, cover, and reduce the heat to a simmer.
  • Let cook for 20 minutes.
  • Stir in the cannellini beans.
  • Cover and simmer for an additional 10 minutes, or until the potatoes are tender.

Notes & Wine Advice

Wine Advice:
Pair with a light-bodied white wine, such as a Sauvignon Blanc, to complement the earthiness of the eggplant and sweet potatoes.

Nutrition values

Calories: 290 kcal | koolhydraten: 50 g | Eiwitten: 7 g | Vet: 7 g | Suiker: 8 g
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Course; Main Course / Side Dish / Stew / Vegetables
Cuisine; American
Diets; Gluten-Free / Soy Free

Creole Red Jambalaya with Okra and Tomatoes

Creole Red Jambalaya with Okra and Tomatoes

A flavorful and spicy Creole jambalaya featuring okra, tomatoes, and a fragrant blend of seasonings. Perfectly tender rice and a touch of heat make this dish a must-try for jambalaya lovers.
Couverts8
Preparation 15 minutes
Deel op Facebook Print Recipe

Equipment

  • Large-size stockpot or Dutch oven
  • spoon
  • Knife
  • Cutting board
  • Measuring spoons
  • Measuring cups

Ingredients

  • 2 tablespoons 28 g nondairy butter
  • 4 stalks celery chopped
  • 1 green bell pepper cored, seeded, and diced
  • 2 cups 320 g diced yellow onion
  • 2 teaspoons Old Bay seasoning
  • 1 pound 455 g frozen sliced okra
  • 1 can 15 ounces, or 425 g diced tomatoes, with their juices
  • 1 can 15 ounces, or 425 g tomato sauce
  • 2 teaspoons cayenne pepper
  • 2 teaspoons ground black pepper
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 2 dried bay leaves
  • 2 cups 470 ml vegetable broth
  • 2 cups 270 g uncooked long grain white rice

Instructions

  • In a large stockpot or Dutch oven, melt the butter over medium-high heat.
  • Add the celery, bell pepper, onion, and Old Bay seasoning.
  • Cook until fragrant, translucent, and slightly browned, about 5-7 minutes.
  • Add the okra, diced tomatoes with juice, tomato sauce, cayenne pepper, black pepper, oregano, thyme, and bay leaves.
  • Cook for an additional 5 minutes.
  • Stir in the vegetable broth and rice.
  • Bring to a boil.
  • Reduce heat to a simmer, cover, and cook for 25 to 30 minutes or until the rice is tender, stirring occasionally to prevent burning.
  • Remove and discard the bay leaves before serving.

Notes & Wine Advice

Wine Advice:
Pair with a light and fruity red wine, like a Pinot Noir, to balance the spice and complement the tomato-based flavors.

Nutrition values

Calories: 210 kcal | koolhydraten: 39 g | Eiwitten: 5 g | Vet: 4 g | Suiker: 5 g
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Course; Main Course / Rice / Side Dish / Vegetables
Cuisine; American
Diets; Gluten-Free / Low Fat / Soy Free

Spicy Gumbo Z’Herbes with Filé and Okra

Spicy Gumbo Z’Herbes with Filé and Okra

A flavorful, slightly spicy gumbo filled with okra, cabbage, spinach, and a rich roux base. Though not strictly traditional, this gumbo delivers bold flavors, perfect served over rice.
Couverts8
Preparation 25 minutes
Deel op Facebook Print Recipe

Equipment

  • Saucepan
  • Large-size stockpot or Dutch oven
  • Whisk
  • Knife
  • Cutting board
  • spoon
  • Measuring spoons

Ingredients

  • 2 tablespoons 28 g nondairy butter
  • 1 large-size red or yellow onion roughly chopped
  • 1 green bell pepper cored, seeded, and roughly chopped
  • 3 stalks celery roughly chopped
  • 6 cups 1410 ml vegetable broth
  • 1 tablespoon dulse granules ground seaweed
  • 1 tablespoon 6 g Old Bay seasoning
  • 1 tablespoon 6 g garlic powder
  • 1 tablespoon 6 g onion powder
  • 1 teaspoon ground black pepper
  • 1 to 2 teaspoons cayenne pepper to taste
  • 1 pound 455 g frozen sliced okra
  • 8 ounces 227 g shredded cabbage
  • 4 ounces 112 g baby spinach leaves
  • 1 tablespoon 4 g filé powder
  • Salt to taste

For the roux:

  • ½ cup 120 ml canola or other vegetable oil
  • ½ cup 112 g all-purpose flour

Instructions

  • Heat the butter in a saucepan over medium-high heat, then add the onion, bell pepper, and celery.
  • Cook for 7 to 10 minutes until fragrant, translucent, and beginning to brown.
  • For the roux: In a large stockpot or Dutch oven, heat the oil over medium-high heat.
  • Add the flour and whisk vigorously.
  • Continue whisking until the roux turns golden brown, then reddish brown, and finally chocolate brown (about 10 minutes).
  • Add the sautéed vegetables to the roux.
  • Slowly add the vegetable broth, stirring well.
  • Add the dulse granules, Old Bay seasoning, garlic powder, onion powder, black pepper, and cayenne.
  • Stir well.
  • Add the okra, cabbage, and spinach.
  • Cover and bring to a boil.
  • Uncover, reduce to a simmer, and cook for 20 minutes.
  • Remove from heat and stir in the filé powder.
  • Add salt to taste.
  • Serve over rice.

Notes & Wine Advice

Wine Advice:
Pair this spicy, hearty gumbo with a crisp and refreshing white wine, such as Sauvignon Blanc, to balance the bold spices and textures.

Nutrition values

Calories: 250 kcal | koolhydraten: 38 g | Eiwitten: 6 g | Vet: 8 g | Suiker: 5 g
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Course; Main Course / Side Dish / Soup / Vegetables
Cuisine; American
Diets; Gluten-Free / Low Sodium / Soy Free / Vegan