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Recipe of the month: Chia-Açai Pudding

Looking for a delicious and healthy breakfast or snack that's quick to prepare? Try this Chia-Açai Pudding! It's easy to make, requires just a few ingredients, and can be prepared in advance. Perfect for busy mornings or as a tasty treat anytime.


chia açai


  1. Blend the dates and milk:
    • Add the pitted Medjool dates and almond milk to a high-speed blender.
    • Blend until the mixture is smooth.
  2. Combine remaining ingredients:
    • Add the chia seeds, banana, açaí puree, and maple syrup (if using) to the blender.
    • Blend again until the mixture is smooth and thick.
  3. Refrigerate or serve:
    • Pour the mixture into four jars or glasses.
    • Refrigerate for later use or enjoy immediately.
  4. Add toppings:
    • Top with your favorite toppings. Granola and fresh fruit or berries are great options!


  • For additional sweetness without using maple syrup, add more dates.
  • Feel free to substitute the banana with other fruits like blueberries or strawberries.

Enjoy this nutritious and delightful Chia-Açai Pudding, whether you're at home or on the go!

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(Gluten free) Harissa pasta

raw pasta

This month's recipe is suitable for everyone. Are you gluten intolerant? Try this recipe with our gluten free Tortiglioni pasta. It's organic, delicious and high in protein!

Ingredients: (for 4 portions):

  • 4 garlic cloves
  • 80g. to 100g. of Tortiglioni or any pasta of your choice
  • 2 onions
  • 1 jar of grilled bell peppers
  • Harissa paste. Start with 3 tablespoons and add more for the heat
  • 1 can of coconut milk
  • 2,5 dl homemade cashew milk (or 1 more can coconut milk)
  • 4 tbsp nutritional yeast
  • Few handfuls leafy greens like spinach, Swiss chard or kale


Prepare Ingredients:

    • Chop the onions into small cubes and mince the garlic.
    • Drain and chop the grilled bell peppers into small cubes.
harissa pasta

Cook Base:

    • Heat some olive oil in a large saucepan over medium heat.
    • Add the chopped onions and cook until golden brown.
    • Add the minced garlic and chopped bell peppers, cooking for a few more minutes until they get some color.

Build the Sauce:

    • Add the harissa paste, nutritional yeast, grated lemon zest, Italian herbs, paprika powder, black pepper, and salt to the saucepan. Mix well.
    • Pour in the coconut milk and cashew milk, mixing thoroughly. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes.

Cook the Pasta:

    • Meanwhile, boil the pasta according to the package instructions.

Finish the Sauce:

    • Add the leafy greens and frozen peas to the sauce, stirring until the greens are wilted and the peas are heated through.
    • Finish with a squeeze of lemon juice, then taste and adjust seasoning with more harissa paste and salt if needed.

Combine and Serve:

    • Mix the cooked pasta with the sauce until well coated.
    • Serve immediately, topped with vegan parmesan.

Enjoy your flavourful and nutritious (gluten free) Harissa Pasta!

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Soy Mince and Chickpea Burger Patties (Gluten-Free)

This month's recipe is an easy and fun preparation to make together as a family. Kids will love participating in the process! Take note:





  1. In a large bowl, combine soy mince, vegetable broth, and ground flax seed. Gradually add all the marinade ingredients, ensuring thorough mixing to incorporate everything. Allow the mixture to marinate while preparing the vegetables.
  2. Peel the onion and carrots, then blend them in a food processor. Add the blended vegetables to the bowl.
  3. Blend the boiled chickpeas until smooth, then add them to the bowl.
  4. Blend the gluten-free oats into a fine powder and add them to the bowl along with the rice flour.
  5. Mix the ingredients thoroughly and let the mixture sit for 15 minutes. Taste and adjust seasoning with salt if necessary. The dough should be moist but firm and moldable. If it's too dry, add some mayo or water; if too wet, add blended oats or rice flour.
  6. Preheat the oven to 170°C and line baking tray(s) with parchment paper, drizzling a bit of oil on top.
  7. Measure 150g portions of the dough and shape them into patties with your hands or using a ring mold.
  8. Drizzle oil over the patties and bake for 15 minutes. Optionally, flip the patties halfway through baking for an additional 5-10 minutes, or until they're golden brown and firm.
  9. Enjoy the patties fresh or store them for later. They freeze well and can be easily reheated whenever needed.

Remember you can always find these delicious burgers available at our store!

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Recipe of the month: White Beans & Cashew Soup

white beans

The days are getting warmer and longer. Before the cold weather is completely away, try this recipe of creamy and hearty White Beans and Cashew soup.

The recipe is intended for 4 to 5 portions.


  • 2 onions
  • 4 cloves of garlic
  • 1 large parsnip
  • Approximately 700g boiled white beans (or 3 cans of beans)
  • Miso paste
  • Sunflower paste
  • Zest of fresh lemon

Start by peeling and cutting the onions, parsnip and garlic to small cubes. Heat up some olive oil in a large pot and throw in the chopped veggies and sauté on medium heat for about 5-10 minutes.

Add some salt, pepper, thyme and Italian herbs at this point to start infusing the flavours. Also peel some lemon and chop the zest to tiny cubes or strips and add to the pot.


Once the veggies have soften and are a bit translucent add the boiled beans*, some miso and sunflower paste, about 1-2 tablespoons each. Better to start with less first and add more later if needed.

white beans soup

At this point add a little bit of water to the pot and mix. The miso and sunflower paste needs to “melt" so make sure you mix around well to get rid of any lumps of miso or sunflower paste. Then add cashew milk**, enough to cover everything.

Let it simmer slowly for about 20-30 minutes, squeeze in some fresh lemon juice and check the taste. Add miso, sunflower paste or salt if needed.

Finish the soup with some chopped kale or spinach and enjoy.

Keeps well in the fridge and can be frozen too!

* If you choose to use dry beans, then soak them overnight, drain, rinse and boil until soft. I often soak and boil larger batch and I just freeze the leftover beans for next meal.

** Cashew milk is really easy to make at home too, all you need is 150g cashews per liter of water, pinch of salt and a good blender. Add the (pre-soaked) cashews, water and salt into a blender, blend full power a minute and that’s it.

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Recipe of the month: Beetroot – Sweet Potato Soup

Beetroot – sweet potato soup

Enjoy the comforting warmth of this hearty Beetroot-Sweet Potato Soup – a perfect remedy for rainy lazy days and an excellent option for food preparation with the convenience of freezing for later. Recipe for 4 portions:


  • - Begin by peeling and chopping all the vegetables into small chunks.
  • - Heat a generous amount of olive oil in a large pot, creating a fragrant base for your soup.
  • - Gradually add the chopped vegetables to the pot, allowing them to mingle and infuse their flavours as they cook. Stir occasionally to create a harmonious blend.
  • - Once all the ingredients have joined the party in the pot, introduce an ensemble of spices – thyme, paprika, cumin, salt, and black pepper. Sauté for a few minutes, ensuring a symphony of aromas fills your kitchen!
  • - Cover the ingredients with water and bring the pot to a gentle boil. Allow the flavours to meld and intensify as the vegetables become tender.
  • - Once everything is perfectly cooked and softened, transform the mixture into a velvety texture with the help of a blender. For an extra touch of sweetness and creaminess, consider adding a splash of coconut milk.
Beetroot – sweet potato soup
  • - Enhance the taste profile with a dash of lemon juice for acidity, adjusting salt if necessary.
  • - Serve it with a sprinkle of toasted nuts or seeds for an added crunch, turning each spoonful into a delightful experience

Savour the heartiness of this Beetroot-Sweet Potato Soup – a soul-soothing creation that effortlessly combines simplicity with an explosion of flavours!

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Recipe of the month: Oven Baked Vegetables and Tofu

January brings us a very easy recipe to make, loaded with nutrients and colours to liven up this winter.

Start by choosing your favourite vegetables for this wholesome creation. In my rendition, I opted for a mix of potatoes, carrots, bell pepper, red onion, broccoli, cherry tomatoes, mushrooms, and our homemade tofu. There are no rigid measures for this recipe; simply use as much or as little as you desire. This versatile dish is perfect for meal prep or serving a larger group, and its preparation is wonderfully convenient.

Begin by leaving the peel on the potatoes and cutting them into substantial chunks. Halve the mushrooms and toss them together in a generously oiled large bowl. Enhance the flavour with a mix of cumin, garlic powder, smoked paprika, thyme, chili flakes, ground black pepper, and salt to taste. Spread this vibrant mixture evenly on a tray lined with a reusable baking mat or parchment paper, then bake at 200°C. Check and mix every 15 minutes, continuing until the potatoes are tender and boast a beautifully browned exterior.

baked vegetables
baked vegetables

While the first tray works its magic, prepare the subsequent trays. Peel and cut the carrots into sizable chunks, cube the tofu, and dice the red onion. Repeat the ritual: bowl, oil, spices, mix, spread on the tray, and bake at 200°C until the carrots are tender, and the tofu takes on a golden hue.

For the grand finale, cut the bell pepper and broccoli into generous pieces, leaving the cherry tomatoes whole. Repeat the process once more and bake at 200°C until the bell pepper softens, and the broccoli takes on a delightful colour.

Each tray of this vegetable medley can be cooled and stored for later enjoyment or easily reheated when you're ready for another round!

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Recipe of the month: Vegan Matcha Cookies

October brings us a recipe requested by several of our customers: Vegan matcha cookies! These cookies, in addition to being vegan, are gluten free. With this recipe you can get around 20 cookies of 10 cm diameter.


organic matcha culinary
matcha cookies
*In the store, we try to reuse as much as possible. In this case, we use the fresh pulp that remains from the homemade almond milk that we make and sell. But it doesn't matter if you don't have the pulp, you can replace it with almond flour for example.


Start by measuring all dry ingredients into a stand mixer bowl and mix them to combine. Add the almond pulp or almond flour, coconut oil and almond milk, mixing well. Let the dough rest for 20 minutes in the fridge until it gets firm enough to handle.

Make about 70 gram balls and press with your hand against the table to shape the cookies. You can bake some fresh dough and freeze the rest for later.

Finally, garnish the cookies with some almonds. Bake at 160° for 16-18 minutes, let it cool on a rack and enjoy!

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New Menu September

We begin the last quarter of the year with a new menu, which brings all the flavour of an autumn meal. Sit in our dining room or backyard if the weather allows and enjoy a delicious artichoke soup accompanied by our baked seed crackers. If you have more space, you can order our already classic lemony lentil curry!

Take a look in our Today's menu section, where you will find not only our homemade main courses but also our variety of desserts and snacks. Our kitchen is open from 11 a.m. to 7 p.m., Wednesday to Saturday. Sunday until 6 p.m!

You are very far from our store but would you like to try our menu? Find us at Thuisbezorgd, we deliver throughout Amsterdam. 🚲

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Recipe of the month: Vegan Lasagna

This month we bring a delicious recipe that many of you have already tasted at our little restaurant: Vegan lasagna with melting mozzarella, from our cheese supplier The Nourishing Garden.  It is very easy to make and it will surprise to your not vegan guests!


For tomato sauce

  • 2 onions
  • 4 cloves garlic
  • 2 carrots
  • 1 parsnip
  • 1 cup soy mince
  • 50 g tomato puree
  • 2 cans tomatoes

For Bechamel sauce

Other ingredients:

  • Lasagna sheets
  • Vegan melting mozzarella

First let's make the tomato sauce. Start by chopping the onions and garlic. Cut the carrots and parsnip to thin julienne sticks and then dice them to small cubes. You can also use food processor to mince the carrots and parsnip to save time.

Heat up olive oil in a large saucepan and cook the onions for few minutes, then add the carrots, parsnip and garlic. Keep cooking for few minutes until lightly browned. Lower the heat a bit and add the soy mince and plenty of spices, black pepper and salt. Mix well and add the tomato puree, canned tomatoes and the balsamic vinegar. Rinse the cans with some water and add in the pan. Bring the tomato sauce to boil and let simmer on low heat, mixing every now and then until everything else is ready and prepared. If necessary, add some water if the sauce gets too dry.

Meanwhile make the bechamel sauce.

Peel and chop the onion and garlic. Melt the butter in a saucepan, add the onion and garlic and cook on mild heat until all starts to soften a bit. Add the flour,  mix very well and cook for few minutes on low heat. If the mixture feels too dry, add a bit more butter. And if it looks too wet / runny, then add a bit more flour.

All the butter should be absorbed, the ‘dough’ should be shiny, looking like play dough and not crumbly.

Add the soy milk and mix constantly to get the butter-flour mix dissolved in the milk. Keep heating slowly, mixing continuously until it’s all smooth and starts thickening. Season with salt and pepper.

When the sauce starts to boil, lower the heat to minimum and let it bubble slowly about 5 to 10 minutes. The sauce should be thick but pourable. Add some soy milk if it’s too thick or thicken with some soy milk-flour mixture.

Once ready, check the taste and season if necessary and turn the heat off.

Lastly grate a generous amount of vegan melting mozzarella, I like to use it a lot!

Also taste, season and finish the tomato sauce.

To assemble the lasagna, lightly oil the bottom and the sides of a lasagna pan. Pour or scoop few large spoons of both sauces on the bottom of the pan, add some grated mozzarella and mix around, then cover with lasagna sheets. Continue making these layers until the lasagna is thick enough, the last layer being the sauces and loads of grated mozzarella.

Bake 180° 45-60 minutes until the pasta is soft. Let cool down a moment if you can resist before eating!



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New Collaboration! – The Nourishing Garden

When you think you have tasted everything in terms of vegan cheeses you discover The Nourishing Garden and say to yourself: “Where have they been all this time?”

The founder and creator of this lovely artisan cheese factory is Mariluz, a passionate chef who is also interested in meditation, spirituality and leading a healthier lifestyle. 

When approaching the raw vegan world, she noticed that there were a lot of sweet bites but very few savory options. There was a need to fill! After experimenting with different ingredients and fermentation methods, Mariluz hit the spot! Thanks to his creativity, dedication and perseverance, today you can enjoy a wide range of vegan cheeses made entirely by hand and available in our store.

From mozzarella cheese balls, through the exquisite chèvre and the impressive pizza cheese (it really melts!) to her latest creation: feta cheese!

But The Nourishing Garden lives not only on cheeses: we also have available her water kefir in two flavours: hibiscus and natural.

Come to our store and ask for a taste! In the meantime, find out more about The Nourishing Garden and Mariluz in this interesting interview done by Flavors From The Earth: