After a brain haemorrhage and long rehabilitation, Jacqueline Grubben (57) from Hout-Blerick changed course. “My body stopped responding well to some products like meat.”
Eight years ago, Jacqueline started cooking vegetarian and vegan. Now there is a book by her hand. “The misunderstanding is that vegetarian food only consists of vegetables. In my book you can make many dishes with a lot of variation.”
fries
Even the well-known Venlo fries egg underwent a metamorphosis. Chef Eric Swaghoven of restaurant Valuas set to work and created a variant without egg. Jacqueline is proud of that achievement. “At first he told me that we would never be able to do that. We succeeded. Without egg, but with the same taste.”
Stroke
The writer has not lost taste and smell after her brain haemorrhage. Physical after-effects are, especially pain in her leg and a constant beeping in her ear. Eating vegan is not a medicine that will relieve her of all complaints, but it is better for her body, she says. Her husband eats whatever is on offer and is in any case a vegetarian at his own kitchen table in Hout-Blerick.
Bookcase
She already has ideas for a second cookbook. “But first this book has to be Rather Tasty are as good as sold. It’s going pretty well. Nearly half of all 1,000 copies are in the shop or on someone’s bookcase at home.”
Burgundian
Jacqueline: “Did you know that Kala Namak salt from India has a strong sulfur taste? I use it in dishes because it tastes like egg. You can also buy this salt from the high mountains in the toko around the corner. Call it Burgundian. You can make it as tasty as you want, because that’s what it’s about of course.”