Lonneke Engel is making Roasted Artichokes

Roasted Artichokes

An easy, simple and delicious recipe: try my Roasted Artichokes!

https://www.youtube.com/watch?v=eoGXoPofUCY

Love, Lonneke

Roasted Artichokes
Roasted artichokes are a great side dish or a starter of a wonderful dinner

Author:
Recipe type: side dish / starter
Serves: 4

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 4 Big artichokes
  • Salt & pepper
  • Mild olive oil for roasting (preferably not extra virgin)
  • Lemon juice
  • garlic (unpeeled)

Instructions
  1. Cut of the ends of the artichokes
  2. Open up the artichokes
  3. Add a clove of garlic in each artichokes
  4. Drizzle garlic over the artichokes
  5. Add a bit of salt
  6. Wrap them individually in a piece of alumium foil
  7. Add them in a casserole pan
  8. Put in over on 350 F for about an hour
  9. Check if artichokes are ready and add some more salt and pepper to your liking
  10. Enjoy!

First published on Nov 19th 2012, Updated in 2019


Stamppot: a typical Dutch dinner with a vegetarian twist

In the Netherlands, people eat a lot of mashed potatoes and different vegetables, especially in the Fall and Winter, which we call "stamppot". It is a typical Dutch dish and it is very easy to make. I think it is delicious! I am showing you a healthy and tasty version with kale. 

Vegan or vegetarian stamppot

You can make stamppot by adding a vegetarian meat substitute. But most Dutch cook meat balls in their own gravy (jus). When they make the stamppot dish, they put it on a plate in a shape of a mountain, and dig a hole (dent) in the middle of the stamppot and add the gravy in the dent.

Check out the recipe below for stampot with a vegan/vegetarian gravy. But you can also make your own (grass fed) meatballs, sausage or another of your favorite piece of meat and use the juice of the meat to make your own meat-based gravy.

Love, Lonneke

Stamppot: a typical Dutch dinner with a vegetarian twist
A typical dutch "stamppot" but a healthier version!

Author:
Cuisine: dutch
Recipe type: dinner
Serves: 2

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 6 Handfuls of white potatoes and sweet potatoes cut and peeled.
  • 500 gr of shredded and washed kale, without the stems.
  • olive oil
  • salt
  • pepper
  • optional (vegetarian) cheese
  • sauce:
  • 3 large diced onions
  • 4 handfuls of mushrooms of your choice cleaned sliced.
  • 2 tbsp organic soy sauce (or tamari)
  • 1 tbsp organic balsamic vinegar
  • 300 ml water
  • salt
  • pepper
  • honey
  • olive oil
  • optional: (vegetarian) meat ball (pictures from De Vegetarische Slager that are made with organic soy)

Instructions
  1. Cook the potatoes until they are soft, and add the kale on top to steam.
  2. Get rid of the excess water and mash the kale and potatoes together.
  3. Take pot of heat and keep lid closed to keep the mash warm.
  4. For the sauce:
  5. Stir fry the cut mushrooms and put aside on a plate.
  6. Then stir fry the onions in the pan you used for the mushrooms, with olive oil, salt, pepper until golden brown.
  7. Add the soy sauce, water, balsamic vinegar, honey and stir.
  8. Use a blender to blend it all together.
  9. Use a sieve to remove the large parts so a sauce remains (the onions you can use for something else like a soup, or stew)
  10. Taste the sauce and add any of the ingredients to make it taste more to your liking. Extra honey means sweeter, extra salt means saltier, extra balsamic vinegar means more sour, etc, more water means thinner sauce etc.
  11. Add the mushrooms.
  12. Let it simmer on lower heat for a while with your (vegetarian) meat balls in this sauce until cooked.
  13. Serve the mash on a plate, and make a dent in the middle in which you pour the sauce.
  14. Meatball on the side: Enjoy!

Notes
Use a large pot to cook your potatoes and kale.
You can use only white potatoes or only sweet potatoes for a twist. Sweet potatoes are healthier.
You can make the mash smoother by adding a bit of butter, or milk, or olive oil.
You can also make the mash smoother by adding dices of your favorite hard cheese and mix it together until they become chewy. It gives a nice surprise of flavor and texture when eating the mash. ( I added organic cheese with rosemary from a local organic farm in my hometown)
It tastes great with some nice organic mustard.

stamppot 2


OYL Leftover Minestrone Soup

You know I love leftovers! I always find a way to make something delicious with it. A Leftover minestrone soup is a great leftover dish using fresh and leftover ingredients. You can even use the (vegetarian) pasta sauce, and the pasta you made the night before! Also, any vegetables left in your kitchen, can usually be added to this soup. So clean up your fridge and make a lovely soup!

Love, Lonneke

OYL Leftover Minestrone Soup
A hearty Italian soup full of healthy vegetables.

Author:
Cuisine: Italian
Recipe type: Soup
Serves: 4

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 1 fresh tomato
  • 4 tbsp tomato paste
  • 1 Zucchini chopped
  • 1 small onion chopped
  • 1 carrot chopped
  • 1 can of chickpeas, washed and drained
  • 2 cloves of garlic, minced
  • fresh parsley, chopped
  • 3 or 4 cups of water
  • 1.5 cup of your favorite pasta, cooked al dente
  • Olive Oil (for cooking)
  • 2 tbsp dried Italian herbs ( a herb mix, for instance with oregano, rosemary, basil, sage, marjoram, thyme)
  • 1 Bouillon cube ( or a cup of bouillon liquid, 1 tbsp of powder, or 1 tbsp of bouillon paste, adding extra for flavor is optional)
  • Salt
  • Pepper

Instructions
  1. Put a pan on the stove and lightly sauté the garlic in the olive oil
  2. Add the onions and zucchini until golden brown
  3. Add the water and bouillon, turn heat low.
  4. Add the carrot, tomato paste and chopped tomato
  5. Add the herbs and chickpeas
  6. Let simmer for 20 min, occassionally stirring.
  7. Taste and add salt and pepper to your liking.
  8. At the end, a few minutes before serving, add the pasta and parsley

Notes
Soup tastes the best when it has cooled and is reheated. To add extra flavor to this healthy soup, you can prepare it the night before (minus the pasta, you need to add that just before serving)

You can add leftover (vegetarian) pasta sauce to add flavor, or instead of bouillon. Add and taste until you like your soup!

If you use dried chickpeas, you need to wash and soak them overnight the night before, and add them in the soup a bit earlier, because they need to cook more.

Other leftover vegetables you may add are bell peppers, celery, (cooked) green beans, spinach(add at the end), mushrooms, (cooked) potatoes, green peas, and more!

 

 


Kale goat cheese salad

 I love kale salads, and especially this kale goat cheese salad! It is not difficult to make, it just needs a bit of love and attention. Here is how you make it!

5.0 from 1 reviews

Kale goat cheese salad
A very nutritious, simple & delicious salad.

Author:
Recipe type: salad

Prep time: 
Cook time: 
Total time: 

Ingredients
  • Kale
  • String beans (cooked but still a bit crispy, cooled down)
  • Goat cheese
  • Cranberries (dried)
  • Pine nuts (roasted in olive oil)
  • Sesame Oil
  • Balsamic vinegar
  • Sea salt

Instructions
  1. Cut the kale and take out the hard stem/stalk, and cut in small pieces.
  2. Wash the kale, and soak in cold water.
  3. Drain the kale, put in a bowl and add sesame oil and some sea salt, and mix together.
  4. Put the goat cheese in aluminum foil and put in oven until the Goat cheese is warm, soft and maybe browned.
  5. Cut the cranberries in halves
  6. Put the Kale on a plate.
  7. Add the cranberries, string beans, cranberries and pinenuts on a plate
  8. Crumble the goat cheese on top.
  9. Drizzle balsamic vinegar on top.
  10. Enjoy!

Love, Lonneke

 


quinoa stuffed bell peppers

It is a known fact I love to use the oven for cooking! So here I have another delicious recipe for you to try. I am sure you will love it!

quinoa stuffed bell peppers
Stuffed bell peppers from the oven are so delicious!

Author:
Recipe type: dinner
Serves: 2

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 1 Bell pepper
  • Handful of Raisins
  • Quinoa
  • Sliced King Oyster mushrooms (or any other kind you like, like chanterelle)
  • Collard greens (or kale)
  • Crushed almonds
  • Olive oil
  • truffle oil (optional, I use oil of real truffles and not truffle flavored oil)
  • Salt & pepper
  • 2 slices of cheese (optional)

Instructions
  1. Cook the quinoa as recipe indicates on the label. (usually 10 minutes on medium heat until the quinoa becomes clear and you can see the seed softened)
  2. Drain quinoa & mix with raisins and put aside
  3. Slice the bell pepper in half and clean inside and remove seeds.
  4. Fill bell pepper with quinoa mix
  5. In a pan stir fry the King Oyster mushrooms with olive oil until soft.
  6. Drizzle a bit of truffle oil on them at the end.
  7. Take mushrooms out and put aside
  8. In a pan stir fry the collard greens in a bit of oil and mix with crushed almonds.
  9. In a casserole place mushrooms & collard greens on bottom.
  10. Place the stuffed bell peppers on top
  11. For a nice topping add a slice of cheese.
  12. Put in oven on 350F until the pepper has become soft and cheese melted (for about 30-40 minutes.)
  13. Enjoy!

Notes
If you want to make it totally vegan, you can use vegan cheese, or no cheese and just add a mix of olive oil and breadcrumbs on top of bell peppers so it gets a goldenbrown crust in oven.

quinoa stuffed bell peppersLove, Lonneke


Look TV: Healthy Living with Lonneke Engel

This is a video I did for Look TV called "healthy  living with Lonneke Engel". I it filmed a while ago and  I take you to the NYC Union Square farmers market. I also show you how to prepare a few easy delicious dishes using healthy ingredients that I bought at the NYC farmers market! I show that cooking is not that difficult when using fresh ingredients. This healthy living is all about creativity and just trying out different things using products that are in season and available at the farmers market.Enjoy the video and I hope you like the recipes as well!

[youtube id="BxhY6CDspis" align="center"]

Love, Lonneke


Lonneke on De Dino Show

Philippe, Lonneke, Jandino & Adje

Hi everyone!

Yesterday was my first time being on a tv show ever, showing how to make juices and smoothies and mentioning Organice Your Life®! It was the talk  show by comedian Jandino Asporaat, "De Dino Show"  which is very popular amongst young people in the Netherlands.

I could not stop laughing while I was there! Jandino and the other two guests: Philippe Geubels (a Belgian comedian) and Adje ( A Dutch rapper) were so funny! I hope to be back sometime in the future and I hope to do more of these shows too!

I showed 2 recipes:

*A Juice, juiced with the Versapers juicer with: kale, apple, carrot and ginger. To find more juices  on our website that you can make with your chosen juicer, go HERE.

*And my famous Banana, spinach and almond milk shake. If you want to know how to make a smoothie with these and other ingredients, find the article I wrote for this site about that HERE.

Smoothie Dino Show 1
Pouring in Almond milk into the blender.
Smoothie Dino Show 2
Blending the banana, almond milk and spinach.
Dino show smoothie 3
I poured the drink into the glasses...
Dino show drinking smoothie
And everyone tried the smoothie and thought it tasted good!

 The last one they loved the most!

If you live in the Netherlands, you can watch the tv show below through Uitzending Gemist.

Philippe, Lonneke, Jandino & Adje

Otherwise see a short clip here on a news website.

Love, Lonneke


cilantro soup

Coriander Spinach and Zucchini soup recipe

Hello all: Fall is here! So time for nurturing, warming soups.

The recipe is below.

Just note I add ricotta for some smoothing texture and taste, but you don't have to. I like to add it instead of cream, it tastes great and not so bad for you. Don't we all like that? :)

 

Ingredients for cilantro soup

Coriander (cilantro) spinach and zucchini soup recipe
This soup is very fast and easy to make!

Author:
Recipe type: Soup
Serves: 2

Prep time: 
Cook time: 
Total time: 

Ingredients
  • water
  • 2 (vegetarian) bouillon cubes
  • salt & pepper
  • 1 chopped zucchini
  • 1 chopped onion
  • handful of cilantro/coriander
  • 2 handful of rinsed spinach
  • ricotta

Instructions
  1. Heat the water with the bouillon cubes and the salt and pepper in a stock pot.
  2. Add the chopped zucchini.
  3. In a separate pan fry the chopped onion until golden.
  4. Add the onion to the soup
  5. Turn soup low when boiling and add the onion.
  6. Add the cilantro/coriander.
  7. Blend the soup until smooth.
  8. put a handful of spinach into a bowl and pour the soup over it.
  9. Add pepper/salt to liking.
  10. Add a spoonful of ricotta in middle of soup.
  11. Soup is ready to serve!

Notes
You need a blender.

making soup
Making soup.
Spinach-cilantro-zucchini soup
Et voila! Spinach-cilantro-zucchini soup.

Enjoy!

Love, Lonneke