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Vegetarian and Vegan Links and information

Deze pagina in het Nederlands
harvest time


It is difficult to find good vegetarian and vegan places in real life, but on the internet it is even harder.

Some places which I found 5 years ago - and then they were even more infrequent and far between - have disappeared, others appeared and then moved again.

By following the links on the left side, you will find some good recipe's, addresses tips, back-groun information, addresses of restaurants etc. 

My own diet consists primarily of fresh organic vegetables and rice, millets and other grains, accompanied by seeds and nuts and some dairy-products like cheese, curds, butter and goats-milk, plenty of herbs and some spices. For cooking I use olive-oil, sunflower oil, rarely some butter or ghee. We always have plenty of organic apples and pears.

Fried bean curd with leeks

450 g firm bean curd*
3 tablespoons oil
350 g leeks
3 cloves of garlic, crushed
1 dried chili, seeded
2 teaspoons chili beans sauce
1,5 tablespoons dark soy sauce
2 teaspoons sugar
1 tablespoon rice wine or dry sherry
150 ml vegetable stock

Cut the bean curd in half, then cut into triangles on the diagonal. Heat a wok or large frying-pan over moderate heat, add the oil and fry the bean curd triangles until golden brown. You may have to do this in several batches. Drain on kitchen paper. Cut leeks into shreds, discard the green parts. Reheat the wok and stir-fry the garlic with the chilies for half a minute, then add the leeks and continue stir-frying for 3 minutes more, then add the rest of the ingredients. Bring to a boil and turn down the heat, add the bean curds and cook for 3 minutes more. Serve at once with plain boiled the rice. Serves 2-3

Apple Carrot Tomato Ginger Soup
1 small tart apple, chopped
2 medium carrots, chopped
1 small onion, chopped
1 stalk celery with leaves, chopped
1 tablespoon fresh ginger root, minced
1 teaspoon garlic, minced
1 quart unsalted tomato juice
1 quart water
1/4 teaspoon salt
1/4 teaspoon pepper

Simmer all ingredients until the liquid is reduced
by about one-half. Blend in a food processor. Serve either hot or cold. Serves 4.

Chilli oil

150 ml oil
2 tablespoons of chopped dried red chillies
1 tablespoon of unroasted whole Sichuan peppercorns*
2 tablespoons of whole black beans

Heat the wok over a high heat and add the oil, put in the ingredients and heat over a low heat for 10 minutes. Allow to cool and then pour into a jar.
Leave to stand for two days, then drain and return the oil into the glass jar to use in Asian recipes. It will keep almost indefinitely. Use in various eastern recipes

*Sichuan peppercorns are actually not peppers but the berries of a citrus-bush.

Cucumber salad

500 g cucumber
50 ml white rice vinegar
1 tablespoon sugar
1 teaspoon salt
10 g fresh red chilli, finely sliced
1 teaspoon finely chopped garlic

Slice the cucumber in half and remove the seeds if needed. Then cut the cucumber halves into pieces of 1 x 7 cm. Combine the cucumber with the rest of the ingredients and leave to stand for at least for 4 hours in the fridge, stirring occasionally. When ready to serve drain thoroughly.

Tangy tomato soup

1 ltr vegetable stock
500 g fresh tomatoes, peeled and cut into cubes
1 fresh lemongrass stalk, peeled and finely chopped (or 1 tbspoon finely chopped lemon rind)
some salt
2 teaspoons sugar
1 tablespoon lemon juice
2 tablespoons finely chopped spring onions
1 small chilli, sliced
1 tablespoon chopped fresh coriander.

To garnish: some coriander leaves.
1 egg white, slightly beaten and combined with 2 teaspoons of sesame oil.

Bring the stock to a boil and add the ingredients, stirring to mix well. Boil for five minutes. Then pour in the egg-white mixture in a very thin stream, stirring at the same time with a fork to pull the egg into strands. Garnish with the coriander leaves and serve. If you wish this to be a meal in itself you can simpy add blanched ricenoodles to this soup. Serves 2 - 4

Wassail, or hot mulled apple cider.
Specially for Yule (Midwinter).

4 litres apple juice or cider
1 lemon, chopped
1 orange, chopped
1 lime, chopped
1 tsp ground cinnamon
1/4 tsp ground ginger
1 tsp cloves
1 tsp allspice
1/2 tsp ground anise

Mix ingredients in a large enamel pot, and simmer for about an hour. Strain and Serve hot. When you serve this for adults add some brandy or rum.

Coconut custard

4 eggs, beaten
100 g sugar
400 ml cocomut mild
1/4 teaspoon salt

Decoration: 100 g dessicated coconut, lightly browned in frying pan over moderate heat and left to cool.

Combine the beaten eggs with the other ingredients and mix well. Preheat oven to 150 C. Pur the custard mixture into 6 individual baking dishes or one large bakingdish and place into roasting pan in oven. Fill up the roasting pan with boiling water till this comes two-thirds up the sides of the baking dishes or dish. Bake for 40 minutes if you are using individual baking dishes or 1 hour if you are using one large baking dish. Then cool and chill till you are ready to serve. Sprinkle the dessicated coconut over the top and serve. Serves 6

Quick Hot and sour noodles

500 g noodles, cooked, drained and then tossed in 1 tablespoon of sesame oil

2 tablespoons dark soy cauce
1 tablespoon chilli oil
1 tablespoon cider vinegar
3 tablespoons finely chopped spring onions
1/4 teaspoon freshly ground black pepper
1 teaspoon sugar

Heat the ingredients for the sauce in a saucepan, then turn down the heat and simmer for 5 minutes. Plunge the noodles into boiling water for 20 seconds, then drain well and tip into a large bowl. Put the hot sauce over the top and mix everything well. Serve immediately as a quick meal or for lunch or can also be eaten cold.

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