Recipes

Creamy Eggplant, Lentil, and Rice Pilaf

Creamy Eggplant, Lentil, and Rice Pilaf

This creamy pilaf blends the richness of eggplant, lentils, and spices into a comforting dish that’s both hearty and nourishing.
Couverts4
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Equipment

  • Large skillet
  • Measuring spoons
  • Wooden spoon

Ingredients

Instructions

  • In a large skillet, heat the oil over medium-high heat.
  • Stir in the eggplant and salt.
  • Cook for about 10 minutes, until the eggplant has browned and is tender.
  • Stir in the garlic, shallot, and ginger.
  • Cook for 2 minutes.
  • Add the garam masala, cumin, cayenne, lentils, and rice.
  • Cook for 1 minute.
  • Stir in the water, tamari, and tamarind paste.
  • Bring to a boil.
  • Cover and reduce the heat to low to medium.
  • Let simmer for 20 to 22 minutes, until the rice is tender and the water is absorbed, stirring occasionally.
  • Let stand for a few minutes before serving.

Notes & Wine Advice

Wine advice:
Pair with a medium-bodied red wine like Pinot Noir or a dry rosé to complement the earthy flavors.

Nutrition values

Calories: 290 kcal | koolhydraten: 50 g | Eiwitten: 10 g | Vet: 7 g | Suiker: 5 g
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Course; Main Course / Rice / Vegetables
Cuisine; American
Diets; Gluten-Free / Soy Free / Vegan / Vegetarian

Leek, Bean, and Rice Medley with Pecans

Leek, Bean, and Rice Medley with Pecans

This hearty and wholesome rice medley blends the richness of beans, leeks, and pecans, creating a comforting yet nutritious meal that satisfies both body and soul.
Couverts4
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Equipment

  • large saucepan
  • Large skillet
  • Measuring spoons
  • Wooden spoon

Ingredients

Instructions

  • Place the oil, garlic, and both types of rice in a large saucepan.
  • Toast for a couple of minutes over medium-high heat until fragrant.
  • Add the water and ½ teaspoon of the salt, bring to a boil, cover, and let simmer for about 45 minutes, or until the water is absorbed and the rice is tender.
  • Add the beans and pecans; heat for a minute or two.
  • Set aside.
  • In a separate skillet, melt the nondairy butter and add the leeks and remaining ½ teaspoon of salt.
  • Cook for 5 minutes, or until the leeks are wilted.
  • Add the tomato, basil, and Worcestershire sauce.
  • Let cook for 2 to 3 more minutes, then pour onto the rice, beans, and pecans.
  • Stir and heat through.
  • Sprinkle with lemon juice, if desired, before serving.

Notes & Wine Advice

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

Nutrition values

Calories: 250 kcal | koolhydraten: 45 g | Eiwitten: 8 g | Vet: 8 g | Suiker: 3 g
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Course; Main Course / Rice
Cuisine; American
Diets; Gluten-Free / Low Fat / Soy Free / Vegan

Vibrant Quinoa Pilaf with Dried Fruit & Spices

Vibrant Quinoa Pilaf with Dried Fruit & Spices

This quinoa pilaf is packed with protein, vibrant flavors, and a mix of sweet and savory ingredients—perfect as a warm side or a chilled salad.
Couverts2
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Equipment

  • medium-size saucepan
  • Large mixing bowl
  • Measuring spoons
  • grater

Ingredients

Instructions

  • Fill a medium saucepan with water and bring to a boil.
  • Add the quinoa and cook, uncovered, over medium-high heat for 10 minutes.
  • Drain the quinoa and set aside, fluffing with a fork to let the steam escape and prevent overcooking.
  • In a large mixing bowl, whisk together the olive oil, lemon juice, salt, pepper, turmeric, garlic, ginger, and cumin.
  • Stir in the cooked quinoa and dried fruit.
  • Top with toasted almonds, chopped parsley, and grated carrot before serving.

Notes & Wine Advice

Wine advice:
Pair with a light, citrusy white wine like Pinot Grigio or a fresh Sauvignon Blanc to enhance the tangy flavors.

Nutrition values

Calories: 280 kcal | koolhydraten: 50 g | Eiwitten: 8 g | Vet: 9 g | Suiker: 18 g
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Course; Salad / Side Dish
Cuisine; American
Diets; Gluten-Free / Nut Free / Vegan / Vegetarian

Whiskey-Infused Sweet Potato Mash

Whiskey-Infused Sweet Potato Mash

A rich and unique twist on traditional mashed potatoes with the bold flavor of whiskey, brown sugar, and toasted pecans. Perfect for your next adult-friendly meal!
Couverts4
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Equipment

  • Large pot
  • Large mixing bowl
  • Potato masher
  • Measuring spoons

Ingredients

Instructions

  • Peel the sweet potatoes and regular potatoes, then boil until fork-tender.
  • Add the brown sugar, maple syrup, butter, sour cream, whiskey, cinnamon, and salt to the potatoes.
  • Mash until smooth, but keep some lumps for texture.
  • Fold in the toasted pecans and serve.

Notes & Wine Advice

Wine advice:
Pair with a rich red wine like Zinfandel or a whiskey cocktail to complement the bold flavors.

Nutrition values

Calories: 350 kcal | koolhydraten: 60 g | Eiwitten: 4 g | Vet: 12 g | Suiker: 20 g
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Course; Side Dish
Cuisine; American
Diets; Gluten-Free / Soy Free / Vegetarian

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
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Equipment

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

Ingredients

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
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Equipment

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

Ingredients

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
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Equipment

Ingredients

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
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Equipment

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

Ingredients

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
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Equipment

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

Ingredients

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
Deel op Facebook Print Recipe

Equipment

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

Ingredients

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