Sustainable recipes

Sustainable and healthy food inspiration

Vegetarian recipes

Grilled pumpkin with couscous, salad and yoghurt sauce.

  • 1 butternut squash
  • Cherry tomatoes
  • Pine nuts
  • Greek yogurt (200 ml)
  • 1 lemon
  • Parsley (4 to 5 sprigs)
  • Couscous (300 gr)
  • 1 vegetable stock cube
  • Arugula (bag 100 gr)
  • Cucumber

Description: Cut the pumpkin into long strips, about 1 to 2 cm thick. Place these on a baking tray with baking paper underneath. Brush the pumpkin with olive oil and sprinkle with a pinch of salt. Place the cherry tomatoes on the baking tray as well. Bake the pumpkin and tomatoes at 220 degrees Celsius. Fry the pine nuts in a pan (without oil) until golden brown. Dissolve the stock cube in 360 ml of warm water. When this has been resolved, the couscous can be added. Leave the bowl with a plate on it and wait for all the moisture to absorb. Finely chop the parsley. Add this together with the juice of half a lemon, pepper and salt to the Greek yogurt. Cut the cucumber into cubes. Serve the pumpkin together with the tomatoes, arugula, cucumber, pine nuts and the yoghurt sauce.

Vegetarian gyro strips with salad and garlic sauce (4 persons)

  • Iceberg lettuce (400 gr)
  • Cherry tomatoes
  • Red onion
  • Cucumber
  • 3 cloves of garlic
  • Greek yogurt (200 ml)
  • Pita breads (pack of 10)
  • Vegetarian gyro strips (Jumbo: 2x 175g)

Description: Cut the red onion into small cubes, the cherry tomatoes into four parts and the cucumber into half thin moons. Mix all the vegetables in a bowl with the iceberg lettuce. Place 5 large tablespoons in a bowl and squeeze the 3 cloves of garlic into it. Add a pinch of salt and pepper and stir it through. Place the pita breads in the oven at 220 degrees or put them in a toaster. Brown the gyro strips in a pan. Cut open the warm pita breads, put a spoonful of garlic sauce in it, add the meat and finally the vegetables.

Pasta with green vegetables sauce (4 persons)

  • Spaghetti (300 gr)
  • Frozen spinach a la crème (Albert Heijn: 750 gr)
  • Courgette 
  • Cooking cream
  • Grated cheese
  • Union
  • 2 cloves of garlic

Description: cook the pasta a dente and add some salt to the cooking water. Cut the courgette in small cubes. Make sure the frozen spinach has been out of the freezer for at least an hour. Chop the onion and garlic. Preheat a large pan with some olive oil and add the onion and garlic to it. When the onion is translucent, add the courgette. Add a little bit of salt and pepper. When the courgette is cooked, the spinach can be added. Add the cooking cream and let this cook for about 10 minutes. When the sauce is done, the spaghetti can be added. Serve the spaghetti with some grated cheese.

Vegan recipes

Red curry with naan bread

  • Green beans (500 gr)
  • 2 onions
  • 2 cloves of garlic
  • Coconut milk (250 ml)
  • Beef tomatoes (2 pieces)
  • Lentils (Bonduelle 310 gr)
  • Red curry paste (2 tablespoons)
  • Naan bread (Albert Heijn: 2 pieces)
  • 1 lime

Description: cook the green beans in about 8 minutes. Chop the onion and cut the garlic into small pieces. Preheat a large pan with 2 tablespoons of olive oil. Add the onion and fry until translucent. Then add the garlic and fry it briefly. Then add the cooked beans along with the tomato and the drained lentils. Fry this whole briefly together. Then add the red curry paste, along with the coconut milk. Let this cook for about 10 minutes. Meanwhile, put the naan bread in a preheated oven and bake it off. Serve the curry with pieces of naan bread and a wedge of lime.

Origin of food

We think that a lot of people lost the connection with their food. A lot of food products are already pre-prepared, cut or made into a dish. We lost the love of growing a vegetable and giving the animals where some products are coming from the life they deserve. We think that when we reintroduce the origins of our food and enhance the transparency of the food supply chain that people are willing to make better food choices. Not only will they chose more healthy products, but it will also enhance the pleasure when preparing your own meal or growing your own vegetables in a little garden. Below you can find some links to sites who give extra attention to food and give more sustainable recipes.

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