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Three recipes: Inspiration for the National Week Without Meat

From 11 to 17 march, the National Week Without Meat. This week is intended as a stimulus to slavinken and meatballs once. NU.nl has to inspire a master chef, culinary journalist and studentenkok asked to give their best and most delicious vegetarian recipes.
Recipe 1: Spicy pumpkin soup (four persons)

“This is comfortfood, which you yourself and your loved ones feeds, but also heats and spoils,” says Colette Beyne of the blog The kitchen of Colette about her spicy pumpkin soup. “In short: it is food that make you happy.”

“The best thing about it is that he is sweet by the pumpkin, the sweet potato and the maize, but at the same time, spicy red pepper, orange peel and cajunkruiden. The pumpkin I bake with peel and all, for extra flavor. Soup that is you can very well freeze.”

Ingredients

  • 1 medium-sized pumpkin with orange flesh, unpeeled and diced
  • 2 sweet potatoes, peeled and diced
  • 2 tablespoons cajunkruiden
  • 3 tablespoons mild olive oil
  • 3 cloves of garlic
  • 1.5 litres of vegetable stock (fresh or from tablet)
  • 1 dried red chili, broken in half
  • thin afgeschaafde zest of a quarter orange
  • grains from 2 cooked corn cobs or 4 full tablespoons canned
  • 1 tablespoon of spicy oil, for example, from jar of sun-dried tomatoes
  • black pepper
  • chile-explosion (mixture of various peppers and tomato)
  • 4 tablespoons single cream or soy cream
  • fresh coriander

Method of preparation

Shake the pumpkin and the potato cubes to the cajunkruiden. Heat the oil in a soup pot and fry the garlic on medium heat. Add the pumpkin-potato mixture and fry it all omscheppend five minutes.

Put the broth, add the red pepper and the orange zest and leave it for fifteen minutes gently cook. Cook the corn then five minutes. If necessary, remove the red pepper.

Puree the soup and make it to taste with the oil, black pepper and chili-explosion. Serve the soup in bowls and stir in just before serving, a spoonful of cream. Cut generously coriander on top.

See also:
Mascha Feoktistova: ‘My enchilada’s for a row in the kitchen’

Recipe 2: Spaghetti of asparagus (four persons)

“I have this vegetable dish is chosen because asparagus is the queen of vegetables,” says chef Luc Kusters of a restaurant in Amsterdam. “The most important element is the purchase of the asparagus itself, preferably directly with a farmer from the province of Limburg.”

As soon as spring is, serves Kusters this dish in his restaurant, often with clams (as in the photo, not vegetarian). “The structure of the spaghetti, you will experience the beautiful aspergesmaak even better than whole asparagus. They are mineral rich and juicy.”

Ingredients

  • 800 grams of Limburg asparagus
  • salt
  • venkelloof
  • sourdough bread

Method of preparation

Peel the asparagus. Cut the cups off to 3 inches. Cut it using a mandolin spaghetti of the asparagus. Cook the spaghetti twenty minutes sous vide at 90 degrees or in a pan with a lid. Add some salt.

Make a coulis (sauce). Cooked all the trimmings from the asparagus, including the heads, twenty minutes sous vide at 90 degrees or in a pan with a lid. Add the salt. Cut the asparagus into pieces, add a binder and press through a fine sieve.

Mix the spaghetti with the sauce and reheat on the fire. Garnish with venkelloof (or other herbs). Serve with crusty sourdough bread.

See also:
Abbey Cover makes favorite recipe prefer not to: ‘I Am more a minion’

Recipe 3: Gnocchi with spinach (one person)

“It is very nice and very easy to make these gnocchi. It is within ten minutes on the table.” Leonie in the Field of the website Just what a studentje evening meal sometimes multiple times per week.

Ingredients

  • 1 handful of gnocchi
  • 2 hands of fresh spinach
  • 2 tablespoons ricotta cheese
  • 1 handful of Parmesan cheese
  • 1 tablespoon pine nuts
  • half a lime
  • pepper
  • fresh parsley

Method of preparation

Cook the gnocchi in two to four minutes until tender. The spinach wok-fried in a pan with a little olive oil until nicely shrunk. Then add pepper. The gnocchi, pour off and add to the spinach. Wok it a few minutes, so that it is crispy. Roast the pine nuts briefly in a pan.

Then do the gnocchi with spinach on a plate, toss the ricotta cheese over it, add Parmesan cheese and toss to slot the pine nuts over it.

Call

  • Do you participate in the National Week Without Meat and why? And what is your vegetarian favourite dish? Leave a comment under this article.

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