Currently the Slim Leven team is working from NRC to a guide to vegan living. In the Slim Leven newsletter we recently asked subscribers what they would like to know about this topic. A reader emailed back that she needs tips for a kind of basic weekly menu that is not complicated but varied. A good idea and culinary journalist Janneke Vreugdenhil has set to work with such a menu. And that guide to vegan living? We will publish it at the end of August.
1 Monday Baked zucchini with almonds and raisins
A tip for those who have their own vegetable garden: the smaller the zucchini, the tastier. They are also firmer and lose less moisture during cooking. But don’t worry, the average large zucchini from the supermarket or greengrocer will also taste good in this dish.
This is how you bake the zucchini nice golden brown
2Tuesday vegetable Curry
Do you like vegetables and do your kitchen cupboards need to be cleaned up? Then this recipe is ideal. With a few orphaned vegetables and a can of coconut milk you can quickly whip up this great curry.
Don’t shy away from this recipe completely different vegetables
3Wednesday Lentil salad with puffed eggplant
Janneke Vreugdenhil thinks this lentil salad with charred eggplant, bell pepper and walnuts is a delicious late summer dish. Moreover, her favorite kitchen tool can be used for this, the babaganoush grill plate. But an oven or bbq also works. Only promise one thing: never peel the peppers under running water!
Read here how you prepare the dish
5Friday Black bean burgers with kimchi, cucumber and avocado
The range of vegetarian burgers in the supermarket is getting bigger and better, but if you make them yourself, you can give them any flavor you want. Moreover, it is a lot cheaper. For these hip veggie burgers you need little more than dry legumes.
That’s how you take care of it that the citizens do not fall apart.
6Saturday Rice salad with cucumber, dill, walnuts and raisins
The advantage of rice salads is that they become tastier when you let them stand for a few hours. That makes them extra suitable for picnics. Or for a day at the beach. Bowls, spoons, napkins, kids. Cool white wine, water, money for an ice cream. And watch the sun sink into the sea for free.
Read here how to prepare the salad
7Sunday Roasted pointed cabbage with spicy peanut-sesame dressing
You see this dish popping up more and more in restaurants and in cookbooks and magazines: a roasted pointed cabbage with a peanut, nut or tahini sauce. Janneke Vreugdenhil came up with her own version: roasted pointed cabbage with a light, fresh, spicy dressing based on peanut butter and tahini and a sprinkle of peanuts, sesame seeds and coconut. It’s a dish that doesn’t try to resemble meat in any way.
Read here how to make this new vegan classic a success