Black Bean Brownies by Lonneke for Vogue Nederland

One Christmas, Vogue Nederland gathered 5 women who are food experts to share a recipe that would together make up that year's "Vogue NL Christmas Dinner" (or in Dutch: Vogue Kerst Diner.  For some reason they have removed the page on their website, but we still have this delicious treat for you!

I was asked to submit the dessert.

Here you can find the recipe in English for the vegan Black Bean Brownies by Lonneke for Vogue Nederland:

Vogue NL Christmas Dinner
A simple and delicious chocolate dessert that is a bit healthier due to the use of black beans. Also great as an in between snack if you need some extra energy.

Author:
Cuisine: vegan
Recipe type: black bean brownies Christmas edition
Serves: 4

Prep time: 
Cook time: 
Total time: 

Ingredients
  • a can of black beans, rinsed and cooked for 1 hour. (about 240 gr of black beans after draining them)
  • 2 teaspoons broken flaxseeds
  • 4 tsp water
  • 10 gr raw cocoa powder
  • 40 gr oatmeal flakes
  • ⅙ tsp salt
  • 75 gr sweetness (I used a mix of 40 gr of maple syrup and 35 gr of agave syrup)
  • 20 gr coconut oil
  • 20 gr cacao butter
  • 1½ tsp vanilla extract
  • ½ tsp baking powder
  • 130 gr chocolate chips or small pieces of chocolate of your choice
  • 4 table spoons of shredded coconut
  • decoration:
  • mint leaves
  • frozen blue berries
  • half a cup of beet juice

Instructions
  1. Heat oven at 180C (about 350F)
  2. Mix the broken flaxseeds with the water until it becomes a jelly
  3. Mix all other products in a mixer except the chocolate chips.
  4. Afterwards mix in the chocolate chips in the dough with a spoon
  5. Pour the dough into a non stick or buttered up baking pan and preferably make a ½ inch thick layer of dough.
  6. Bake it in 15-18 minutes.
  7. Let it cool a bit and cut the brownie into squares.
  8. Pour a bit of coconut flakes on top, which will make it look a bit like Winter.
  9. For the sauce in the picture I mixed a bit of beet juice and frozen blueberries and warmed it for a second so it mixes. I poured it on the plate with a spoon in a pattern.
  10. For decoration you can use a small mint leaf.
  11. Serve with a scoop of organic ice cream, like vanilla ice cream.
  12. Enjoy!

Love, Lonneke

 


Zucchini banana bread muffins

I found the ingredients to this recipe on a note written by my friend, singer  Maruja Retana, and decided to add my touch to it. The result? Delicious zucchini banana bread muffins great for in-between snack or as a healthy breakfast muffin to start the day. I love them even more as they come in this cute mini muffin size!

To make breakfast even more fun: I like to eat them with a bit of organic real butter, homemade organic jam, organic peanut butter and organic hazelnut spread.

TIP; to make the recipe vegan, exchange the eggs for a homemade flaxseeds replacement. How to make this? Grind whole flax seeds until it becomes a powder. Add 1 table spoon of flaxseeds powder to 3 table spoons of warm water and let sit for 10 minutes. It is not taking over the full properties of an egg, but the mixture becomes like a gel and has binding properties in this recipe. For more information on why flaxseeds work go to Veganbaking.net.

Enjoy!

Love, Lonneke

zucchini banana bread muffins 2The ingredients.

zucchini banana bread muffins 3the mixture of banana, zucchini, whole wheat flour, salt and egg.The zucchini, banana, whole wheat flour, egg, salt mixture.

The mixture with oats, nuts and baking soda & baking powder mixed into it, poured on the baking tray.Pouring the mixture with the oats, nuts, baking soda & powder  into the mini muffin bake tray.

trying the muffins when they are ready!Trying the muffins when they come out of the oven…. yum!

The inside of the zucchini banana bread mini muffin.The inside of the zucchini banana bread muffin

Zucchini banana bread muffins
An easy recipe for breakfast muffins or an in-between snack.

Author:
Recipe type: breakfast
Serves: 4

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 1 cup of shredded zucchini
  • 1½ cup of bananas
  • 1 egg
  • ½ cup unsweetened apple sauce
  • 1½ teaspoon baking powder
  • 1½ teaspoon baking soda
  • 1½ cups whole wheat flour
  • 1 cup quick cooking oatmeal
  • ½ cup of crushed walnuts (or any other nuts you like)
  • ⅓ teaspoon of salt
  • coconut oil

Instructions
  1. Mix the zucchini, banana, egg, whole wheat flour, apple sauce, salt in a blender, until it becomes a smooth paste.
  2. Add the oatmeal, crushed walnuts, mix it in with a spoon.
  3. Spray a mini muffin bake tray with some coconut oil.
  4. Set the oven on 400F or 225C.
  5. Add the baking soda and baking powder and mix it in with a spoon.
  6. Scoop the mixture into each muffin space in the bake tray until tray is full.
  7. Bake the muffins until golden brown.
  8. Let them cool off a bit and serve with homemade jam (and/or butter)

Notes
You can test if the muffin is ready by putting a toothpick/skewer in the middle and if it comes up dry, so without any dough on it, they are ready.
You can use other nuts like macadamia, brazil nuts or cashews.


Veggie medley a la Provence

This is just a simple and delicious dish. Basically it is cooking for dummies!

  1.  Buy (veggie) patties of your choice.
  2. Get all the leftover veggies from your fridge and cut them up in small chunks. You can also buy fresh veggies that fit well in the French kitchen. Think red onions, peas, carrots, parsnips, broccoli, spinach, zucchini, green or white asparagus. Almost any veggie will work as long as the flavor is not too strong.
  3. Buy french herbs, or a french herb mix, most of the time known as "Herbs de Provence". this includes thyme, oregano, marjoram, savory & rosemary. Crush these together with a pinch of salt or blend them. You can also use a bouillon cube instead of these herbs if you are in a rush.
  4. Sauté the vegetables and the patties in a pan and add the herbs.

A healthy light meal, enjoy!

Love, Lonneke

veggie medley a la Provence
An easy, healthy & light lunch or dinner!

Author:
Cuisine: French
Serves: 2

Prep time: 
Cook time: 
Total time: 

Ingredients
  • veggies to your liking, cut in little cubes and slices
  • olive oil
  • salt
  • Fresh or dried and crushed herbs de Provence : A mix of Marjoram, Savory, Thyme, Oregano, Rosemary.
  • 2 veggie patties to your liking

Instructions
  1. Add the veggies in a skillet and add a bit of olive oil and salt and grill them.
  2. Add the herbs or bouillon cube and stir until veggies are covered in herbs and oil.
  3. Grill the veggie patties in another skillet until golden brown on both sides.

Notes
If you don't have fresh or dried herbs, you can use a half a bouillon cube.

 


Vegetarian BBQ

There are so many delicious recipes for a vegetarian BBQ you can make yourself easily. No need to have a complete meat fest!

Here are some tips for you to try:

  • Create nice kebabs from colored vegetables; add some potatoes and or tofu.
  • Grill some eggplant or zucchini.
  • Use a smaller mazed roster for the BBQ or use a fishbasket to clamp the vegetables in between.
  • Put some fresh herbs and vegetables in some wrapped up tinfoil, add some stock, white wine, oil or orange juice before you close them.
  • Regularly sprinkle some herbs in the coals for a nice aroma.
  • Freeze and defrost tofu, squeeze them out and then they will absorb marinades easier.
  • Pre-boil the harder types of vegetables (like (potatoes, carrots, broccoli or cauliflower) and marinade them.

Some examples for marinades:

  • Soy-sauce · nutmeg · lemonjuice · cayenne-pepper · fresh Basil · olive-oil
  • Apple juice · salt · black pepper · basil-vinegar · olive-oil · ginger
  • Worcestersauce · tarragon-vinegar · salt · pear juice
  • Pine-apple juice · sweet paprika · salt · basil-vinegar · sunflower-oil · ginger
  • Orange juice · maple-syrup · orange zest · tarragon-vinegar · olive-oil · salt · coriander · cayenne-pepper
  • Mustard · ginger · maple-syrup · soy-sauce · olive-oil · basil-vinegar · salt · black pepper

Create kebabs from different fruits as a dessert as you can grill fruit!

  • Grill pine-apple or apples directly on the grill
  • Or cut open a banana and fill it up with chocolate
  • Grill a banana in aluminum foil bag with a bit of honey/ brown sugar added
  • Add some organic ice-cream always delicious with grilled fruit

Enjoy!

Love, the OYL Team


Raw chia seed pudding

I love chia seeds! If you have never try chia seeds, you are missing out on something nutritiously important!

Chia seeds are full of fiber, antioxidants, rich in essential omega-3 fatty acids, phosphorus, manganese, potassium and calcium. I'll give you an easy recipe, so you can start to incorporate chia seeds into your diet.

Chia seeds facts and precautions:

  • A research done by the St. Michael's Hospital in Toronto, Canada has indicated that chia seeds are potentially capable of lowering diastolic blood pressure to alarming levels. So, low blood pressure patients should steer clear of it.
  • Chia should be consumed in short phases followed by break periods as some cases have shown people getting addicted to it.
  • Pregnant and lactating mothers should keep away from chia seeds as not enough researches have been conducted to check for its effects on them.

I prefer to eat chia seed pudding for breakfast!

Raw chia seed pudding
a delicious raw pudding made from chia seeds

Author:
Cuisine: raw food
Recipe type: breakfast

Prep time: 
Total time: 

Ingredients
  • 3 T spoons chia seeds
  • ½ cup of almond milk (or your choice of milk)
  • ½ cup of blueberries
  • 1 banana cut in pieces
  • Cinnamon
  • Vanilla

Instructions
  1. Put chia seeds into a bowl. Add cinnamon and vanilla.
  2. Mix well.
  3. Pour almond milk on top.
  4. Mixing it from time to time, in about 10 minutes you will see chia seeds absorbing almond milk: it’s no longer a liquid, but looks like a pudding.
  5. Add blueberries and banana. Enjoy!

 

Love Val

first published on July 12th 2012 by Valentina Zelyaeva, updated in 2019


Raw Mini Christmas Puddings

Hi everyone at OYL!!! Well here it is. Last minute post of the year for me! I was in the kitchen this afternoon making up a raw non-chocolate version of my 'Choka-fruit Puddin' (recipe in my book) and of course posted a pic to Instagram promising to share the recipe. So here it is. These tiny puddings are the most simple, delicious Xmas treats you'll ever make, and so good, that when people find out they're healthy as well, they will probably beg you for the recipe.

Raw Mini Christmas Puddings
The most simple and delicious tiny raw puddings.The most delicious Xmas treats you’ll ever make!

Author:
Cuisine: Raw
Recipe type: Dessert

Ingredients
  • ¾ cup organic dried cranberries
  • ¾ cup organic pitted dried prunes, diced
  • ¾ cup mixed organic sultanas and currants
  • 1 Tablespoon organic goji berries
  • ½ cup dried Kiwi Fruit, optional – for colour, diced
  • 8 large pitted Medjool dates, chopped
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ teaspoon vanilla powder
  • Zest of 1 organic orange
  • Fresh juice of 1 orange
  • 1 dessertspoon rum (for flavour only, optional!)
  • ½ cup hot water
  • 2 cups almond meal (OR to make nut free – you may use ground coconut instead)

Instructions
  1. Mix together all dried fruits, spices, freshly squeezed juice, hot water and rum if using.
  2. Place this mixture at room temperature for 12 – 24hours, 2 of those hours may have mixture placed into the sunlight or in a warmer place. To be honest I didn’t have time, so only sat the fruity mixture in the sun for 1 hour then continued on with the recipe.
  3. Add in the almond meal and mix well. Form mixture into mini puddings with your hands, and decorate with goji berries or anything you fancy. Sit them in little muffin-tin liners and chill until Xmas day!
  4. Serve at room temperature or slightly warmed, with freshly made raw coconut cream, raw banana or mango ice-cream (made by simply whizzing up frozen fruit in a food processor) ‘The Dreamcrème’ (again, in my book) your favourite vegan ice-cream, or yogurt such as Co-Yo.


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


Quinoa pasta with cashew pesto

This is a simple recipe but it makes you look like a true chef! Pasta with cashew pesto is delicious and nutritious using cashews as a creamy base. While the usual pesto is made of pine nuts & basil mixed together, this is proof you can use other nuts to get a creamy base, and arugula for the green color and flavoring. You can decide to make this pasta vegan by leaving out the parmesan cheese (I have to say the parmesan cheese helps the flavor a lot!). Quinoa pasta is the newest thing on the market: pasta made from quinoa. You can of course use any other pasta like whole wheat pasta. 

Quinoa pasta with homemade cashew pesto
This is a simple recipe but it makes you look like a true chef!

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

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 2 handfuls of cashews
  • 2 handfuls of arugula
  • olive oil
  • grated parmesan cheese
  • seasalt
  • pepper
  • lemon juice
  • basil (optional)
  • Quinoa pasta (or any other pasta you like) a cup per person

Instructions
  1. Mix the arugula, cashews, olive oil, lemon juice, salt, pepper, parmesan cheese in a blender until a smooth texture.
  2. You could add basil for the flavoring, but is not necessary.
  3. Cook the pasta al dente, with a bit of seasalt & olive oil, following the instructions on the package. (I cook and turn heat to medium, and taste the pasta until I like the bite)
  4. Drain the pasta.
  5. Add the pesto to the pasta and mix well together.
  6. Serve & enjoy!

Notes
You can leave out the parmesan for a milder flavored sauce or if you want a vegan sauce. You can substitute for any other pasta kind. This pasta is nice with a piece of grilled fish like salmon ( if you eat fish) and grilled tomatoes!

[threecol_one]Pesto pasta[/threecol_one] [threecol_one]Pasta pesto 2[/threecol_one] [threecol_one_last]pesto pasta with salmon[/threecol_one_last]

Love, 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


Raw Truffle Gazpacho Recipe

Hey everyone! I would like to share this recipe to this super easy nutritious gazpacho that I really enjoy making. Its not the typical ingredients of a gazpacho. I always add hemp seeds to most of my meals for extra protein. Truffle oil is one of my favorites oils to enhance the flavor of food. I am also obsessed with cilantro so I add it to most of the food that I eat.

Raw Truffle Gazpacho Recipe
A Delicious cooling soup!

Author:
Cuisine: rawfood
Recipe type: soup

Prep time: 
Total time: 

Ingredients
  • 2 -3 Organic Tomato's
  • 1 clove of an organic garlic
  • a half of a bell pepper
  • half of an organic lemon
  • a few organic basil leaves
  • a few cilantro leaves
  • 2 table spoons of hemp seeds
  • 2 table spoons Of white truffle oil
  • a tea spoon of white truffle sea salt

Instructions
  1. Put all the ingredients in a blender and blend for a minute and the gazpacho is ready to serve.
  2. To add a few finishing touches just add a few cilantro and basil leaves.

Raw Truffle Gazpacho

Teresa


Raw tart with Tangerine Kiwi & Lucuma

Just whipped this (non- chocolate) Winter (it's Winter in Australia) treat and had to share it with you all. It's easy to make, delicious, and... raw!

This superfood infused recipe will delight the senses and revitalize your body with unbelievable goodness. Packed with antioxidants, good fats, vitamins and minerals this tasty tart is made for sharing! I like to use 100% raw (fresh off the tree where possible), cold pressed, organic ingredients when I make it.

Photo1 (1)

Raw tart with Tangerine Kiwi Lucuma

Crust:

1 cup organic apricots or figs

1 cup desiccated coconut

1/2 cup brazil nuts

Whiz all ingredients together in food processor until crumbly but beginning to bind. You can test this by pinching a little together between your fingers. Line the base of a 22cm tart tray with this delicious raw crust. How easy was that?! Continue on to make filling.

Fruity Filling:

1 cup tangerine juice (or tangy-sweet mandarin juice)

1/4 teaspoon vanilla powder

1/2 cup raw organic coconut oil (make sure you use one you know is dessert-worthy such as Coconut Magic)

2 ripe bananas

2 - 3 tablespoons lucuma powder (a superfood! lovely in smoothies, desserts, raw chocolate, mild tasting and rich in valuable nutrients)

6 sweet ripe kiwi fruit, sliced into rounds

1 large passionfruit, for topping

1 tablespoon extra desiccated coconut, optional sprinkling

Place 3 sliced kiwi fruit at the bottom of tart crust. Whiz first 5 filling ingredients together in the food processor until velvety smooth. Pour half over kiwi fruit, then layer on 2 more sliced kiwi fruit and top with remaining tangerine mixture. Decorate the centre lastly with remaining sliced kiwi fruit, passionfruit, and sprinkle coconut around edges. Yum! Place in fridge 2-3 hours to set, or 1-2 hours in freezer. Serve with lots of love and laughter :)

Stay well! xxx Abigail

Variations: make this dessert with fresh blueberries or raspberries in place of kiwi fruit, sliced stonefruit, or any fruit! Try different fresh juices such as pineapple with summer fruit tarts. Make the filling creamy rather than tangy by using my Rawlicious Cashew Mylk. A vanilla, banana cream pie is amazing created this way. I use dates in place of apricots in the crust when making a creamy fruit tart variation.


My Jamaican vegan dinner!

Jamaican vegan dinnerI made this dinner the other day as I love Jamaican food, but I wanted a vegan twist.

You need the following organic ingredients for this dish for 2 people:

*1 piece of seitan sliced into pieces

*2 plantains or bananas

*400 grams of brown rice

*1 can of black beans

*coconut flakes

for the "jerk" seasoning:

* 2 cloves of garlic

* 2 tablespoons of maple syrup

* 4 tablespoons of tamari

* half an onion

* a piece of fresh ginger as big as your thumb

* 1 teaspoon of ground cayenne pepper

* 1 table spoon of dried thyme

* 2 table spoons of olive oil

* 1/2 teaspoon of ground cinnamon

* 1 teaspoon of ground nutmeg

* lemon juice

* a few leaves of fresh cilantro

*frying oil (I prefer coconut oil or tea oil)

How to make:

Grind all ingredients for the  "jerk" seasoning. (you can add ingredients for your own favorite flavor) Rub it on the seitan pieces. Let it sit for about 1 to 2 hours.

Rice and beans: Cook the rice and drain. Drain and rinse the black beans from the can (if you don't rinse the beans you are more likely to get gas after eating.) Mix the drained & cooked rice with the black beans.

Plantain (or banana). this to add a sweet touch. Cut the plantain in slices of the size of your thumb. Put in a pan with enough cooking oil so you can fry them until they become soft. Sprinkle coconut flakes over it.

Seitan: drain the seitan from the jerk seasoning but keep the leftover. Grill the seitan in a pan until hot and tender. Add the seasoning at the end for a few minutes to heat up.

Serve hot. Add fresh cilantro, Enjoy!

Love, Lonneke