Sustainability

Falafel Pita with Tahini sauce
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Ingredients for about 5 people (+/- 3 falafel per pita):
2 cans of chickpeas (410 gr. incl liquid), drained and rinsed
130 gr flour
2 teaspoon baking powder
2 spring onions
4 pieces of garlic
10 gr fresh parsley
2 teaspoon cumin
2 teaspoon paprika powder
1 teaspoon cayenne
Pepper & salt

Pita
Lettuce
200 gr tomatoes
1/2 Cucumber

Sauce:
2 tablespoons tahini
4 tablespoons yoghurt
1 piece of garlic
Juice of half a lemon
Fresh chives
Pepper
Water

Method:
1. Blend all ingredients for the falafel together, until it's a smooth mixture.
2. You can chill the mixture for about an hour. This makes it easier to shape the mixture into patties. Or you embrance the sticky mixture on your hands and shape the falafel straight away.
3. Preheat your oven and bake the pita according to package instructions.
4. Mix the ingredients for the tahini sauce in a separate bowl. Add water to adjust the consistency to your liking. Chop the cucumber and tomatoes into small cubes.
5. Meanwhile, bake your falafel in a little bit of oil for about 2-3 minutes per side until they are golden brown and crispy on the outside.
6. Build your falafel pita with veggies and the tahini sauce and dive in (: This recipe makes about 30 falafel. If you have leftovers, you can eat them in a salad the next day!

Pasta alla Vodka

Wednesday = vodka day

Ingredients (4 people)
‍500g pasta
2 shallots
2 cloves of garlic
120g tomato paste
250ml whipped cream
2 tablespoons vodka
2 zucchini’s
2 tablespoons butter
2 balls of burrata
50g parmesan cheese
Fresh basil
Salt pepper
Olive oil
Chili flakes

Method:
1. Bring a pan of water to the boil for the pasta.
2. Heat olive oil in a pan.  Add the garlic and shallot and sauté. Bake the zucchini’s in the same pan for around three minutes.
3. Add the tomato paste and stir well.
4. If the tomato paste is discolored, deglaze it with the vodka.  Allow the vodka to evaporate and add the whipped cream.  Add the chili flakes and salt and pepper to taste.
5. Meanwhile, cook the pasta until done and keep about 150ml of pasta water aside.
6. Add the pasta to the sauce and add the pasta water as well.
7. Add the butter, parmesan and basil.
8. Divide the pasta between the plates and top with half a ball of burrata per person.  Serve with basil and extra parmesan cheese. Enjoy!! 💙

Vegetarian Lasagne
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Ingredients for 6-8 persons:
Box of lasagna sheets
1200 gr diced tomatoes
350 gr tomatofrito
3 onions
3 cloves of garlic
250 gr mushrooms
2 zucchini
1 eggplant
400 gr spinach
375 gr mozerella
120 gr parrano parmezan cheese
250 gr grated cheese
15 gr fresh basil
Balsamic crema (optional)

Method:
1. Preheat the oven to 180 degrees.
2. Wash the vegetables and slice the onion, garlic, eggplant, zucchini in thin slices.
3. Place the thin slices of eggplant and zucchini on a baking tray and sprinkle them with olive oil and salt and pepper. Place them in the oven and roast it for around 10 minutes.
4. Fry the onion and garlic in a pan for several minutes. Fry the mushrooms in a separate pan.
5. Add the diced tomatoes and the tomato Frito to the garlic and union.
6. Add Some of the tomato sauce to a greased baking dish and cover it with lasagne sheets. Put some of the sauce on top of this.
7. Divide some slices of zucchini, eggplant and mushrooms over the red sauce. Add on top of this some raw spinach (this will be cooked in the oven) and some slices of mozzarella, and if you like cheese, some of the grated cheese.
8. Cover again with lasagne sheets, and repeat the process until the baking dish is well filled.
9. Finish with some of the tomato sauce, and top off with parmesan cheese and grated cheese.
10. Put it in the oven for at least 30 minutes. Check sometimes how the lasagne is going.
11. Top it off (optional) with basil and balsamic crema, and enjoy!

Vegetarian Gnocchi

Ingredients for 4 people:
800 gr Gnocchi
400 gr spinach
Some garlic and onion
250 gr Roma tomatoes
1 zucchini
1 burrata
Some butter and olive oil
2 cans of peeled tomatoes
1 teaspoon tomato puree
Some cooking cream
Salt, pepper, Italian herbs, chilli powder and Cajun powder

Method:
1. Preheat the oven to 200 degrees. Put the tomatoes in a bowl and add Some olive oil and salt and pepper. Put them in the oven for 20 minutes.
2. Cut the onion and the garlic and fry them in a pan
3. Add the courgette and after a few minutes the spinach too.
4. Add the canned tomato sauce and tomato puree and chop the tomatoes. Stir everything together and add some cream and herbs to taste.
5. Cook the gnocchi for 2 minutes in a pan. Drain and them fry the gnocchi in a pan with butter and olive oil until crispy. To make it extra crispy, you van add Cajun powder.
6. Serve the sauce and gnocchi separately and top with a piece of burrata and the tomatoes from the oven! Enjoy 💙

Vegetarian Empanada's
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Ingredients for 10 empanada’s:
175 gr vegetarian ground beef
1 union
1 bell pepper
1 small can of tomato paste
120 grams or half a can of olives
1 egg
2 teaspoon of paprika powder
1 teaspoon of Italian spices
1 pack (of 10 pieces) frozen savoury pie dough
2 tablespoons of olive oil
(Sriracha sauce)

Method:
1. Defrost the savoury pie dough by placing the pieces on a baking tray.
2. Cut the olives into small rings and cut the bell pepper and the union into small pieces
3. Add oil to a heated pan
4. Add the union and bell pepper and stir for 4 minutes
5. Add the vegetarian ground beef and the paprika powder, the tomato sauce, and the Italian spices to the rest of the ingredients and cook for 2 more minutes
6. Turn of the heat and add the olives
7. Preheat the oven to 180° Celsius
8. Add about a handful of the mixture to each piece of dough, fold in half and press the edges down with a fork (you can cut the edges off as well)
9. To get the perfect golden-brown colour, coat the empanadas with a whisked egg.
10. Place the pieces on a baking tray and place it in the oven for 25 minutes
11. Enjoy (I recommend some Sriracha sauce if you like spicy foods :) )

Taco's with Pulled Jackfruit

Ingredients (4 persons):
1 lime
300g sliced ​​red cabbage
3 tbsp peanut oil
1¼ kg Fairtrade Original Young Jackfruit in cans
150ml Remia Black Jack smokey bbq
1 cucumber
7½ g fresh coriander
4 tbsp mayonnaise
1 tsp tap water
8 Mini tortillas

Method:
1. Scrub the lime clean, grate the green zest and squeeze the fruit. Mix the red cabbage with the lime zest, lime juice and ⅓ of the oil. Season with pepper and possibly salt to ones own taste.
2. Drain the jackfruit pieces and rinse them under cold running water. Pull them apart with your hands or with a fork. Heat the rest of the oil in a frying pan and fry the jackfruit pieces with the barbecue sauce for 5 minutes over medium heat.
3. Meanwhile, cut the cucumber in half lengthwise, remove the seeds with a teaspoon and cut the flesh into half moons. Roughly chop the coriander and mix the mayonnaise with the water.
4. Heat the mini tortillas according to package directions. Divide the jackfruit pieces, coleslaw and cucumber over the gorditas. Sprinkle with the coriander and drizzle with the mayonnaise dressing.
5. It's a wrap!!