Monthly Archives: July 2010

Pia’s soup

Here goes Pia’s soup. It is one of the most common soups in P&P house and I tried several times in there. So always I have been curious to see whether I could do it as she does. I had the opinion of Matthijs and seeing that he got more soup several times, I believe that the soup was good.

(In the serving suggestion, there are crumb breads and some leaves of basil)


- 3 potatoes (not really big)

- 1 onion

- 2 courgettes

- 1 cucumber

- oil, salt, pepper, oregano and  dill


This is an easy soup to make. Place water in a large boiling pan and cover it until boils. Later add all the vegetables cut in small pieces and cook them for 20-25 min or until the potatoes are done. Now, use a blender or a food mill (this is the traditional way and as P&P did most of the times) and mash all vegetables. Let it cook a bit more and add the oil, salt, pepper, oregano and dill  to taste. (Adding dill is my own innovation since Matthijs even did not know about the spice).

I like the cucumber in the soup, it gives a fresh raw taste.

Black and white cupcakes

We are going to a barbecue, so a good opportunity to bring some nice vegan food. I thought that some vegan cupcakes would work perfectly.

In the photo you can see the delicious vanilla cupcake with white buttercream frosting and the deadly chocolate cupcake with chocolate buttercream frosting.

Soja yogurt

My next project is to make soja yogurt derivatives as I got a yogurt maker. I am still researching on how do the things but in my to-do list are:

- Soja yogurt

- Greek style yogurt (yogurt cheese) as in Fat Free Vegan K.

- Ricotta

I will post back how this little project goes.

Oat – Flax bread

Caldo verde

I will spend my summer in a lovely city: Lisbon. As most of you know already, Portugal is known as the soup country for their hundreds and hundreds of different soup recipes. Caldo verde is one of them and actually really simple and tasty. One of the key ingredients is collard, if it is hard to find in your grocery store I am sure that with kale (nl: boerenkool) it also tastes fine.


- 6 potatoes

- 3 onions

- 4 cloves of garlic

- collard leaves thinly chopped

- olive oil and salt to taste


First bring water to boil and add the onion and potatoes without any salt or oil (I read some recipes and that is how the grandma in Portugal does it). When that is done, sprinkle salt, oil and add the cloves of garlic and blend it until it is smooth. Later, add the collard and boil it with the mix for around 6-8 min.  And your soup is ready to eat!

It is really simple soup but believe me, the raw garlic with the potatoes and the collard is an amazing combination.

Chocolate cupcakes with coconut fudge frosting

This is a cupcake recipe from the book: “Vegan cupcakes take over the world” that I just got recently. If any one is interested in the full detailed recipe, please contact me.

Stuffed mushrooms

Enjoy eating big mushrooms stuffed with soy sprouts and tofu.


- 8 big size mushrooms (white mushroom)

- 2 onions

- 200g of sprouted soy

- 100g tofu

- oregano, salt, pepper, oil and cayenne pepper

- Salad is a suggestion for the serving


Stir fry the onions, the sprouts and the tofu in a pan and add the salt, pepper and some cayenne to taste. Meanwhile, clean the mushrooms and remove carefully the stem. Place the mushroom up side down in an oven plate and when the vegetables are already well cooked, stuff the mushrooms with the vegetables and put some oregano on the top. Place them in the oven for around  20 min and bon appetite.