CHRISTMAS 2016

December 11, 2016Julie

CRUELTY FREE HOLIDAYS Afbeeldingsresultaat voor vegan christmas

All items on the menu are 100% plant based, homemade and organic. Please mention the amount of people, and a pick up date and time. We are open every day during the Christmas Vacation, including Christmas Day and New Years Day.

Orders are to be picked up before 16:00 hr. Thank you! — Julie

For more info email gaspar.knokke@gmail.com

MENU:

Guacamole hummus
Spice roasted chickpeas

Chervil soup

Tofurkey roast filled with flavorful wild rice and bread crumb stuffing, with gravy, sweet potato mash and roasted Brussels sprouts. + Poached pears & toasted walnuts with a cranberry sauce.

Pumpkin cake
Chocolate truffles

November 13, 2016Julie

Powered by nutritious 100% vegetarian and vegan recipes, I have placed myself in the extraordinary position to make a positive impact on the environment as well as the daily lives of my patrons by offering food and beverage choices that are healthy, environmentally conscious and of NO HARM TO ANIMALS. The latter will forever be my main focus. Dishes are available for pick-up only, and range from tasty finger foods, salads to casseroles, entrees and desserts.

Please note that all orders must be placed 24 hours in advance of pick-up.

For all inquiries please contact gaspar.knokke@gmail.com or call +32 50627677

Thank you!

Julie

VEGETARIAN AND VEGAN MEALS

January 8, 2016Julie 1 Comment

: Wild rice, fennel, peppers and chick peas

: Chickpea Salad: bell peppers, raisins cilantro and onion

: Spring Fruit and Quinoa Salad

: Portobello burger on Turkish bread

: Avocado Salad

: Julies Veggies – vitamins vitamins vitamins

: Italian Veggie Quiche: rich tart with a savory vegetable filling thickened with eggs. non vegan.

: Mango Salsa

: Spring curry: fennel, chickpeas and peppers. Nice n spicy yellow curry.

: Tortilla with fried curry seitan, lactose free cheese and a fresh vegetable mix

: Thai Stir-fry with minced seitan

: Chili Sin Carne: our Mexican favorite with chopped seitan steak

: Marrakesh Salad – my own couscous recipe, ready for Summer!

: Sesame Tofu, stir-fry veggies w/ teriyaki sauce

: Daily special: wild rice, broccoli, veggie bonanza steak with a tomato sauce

: Veggie paella: our spin on this classic Spanish dish…quorn bits, paella rice, peppers, spices, peas etc

: Patatas bravas. Also available: organic aioli.

: White Bean and Tomato Salad

: Tofu in a Thai marinade

: Ratatouille a la Provencale

: Wok: black mushrooms, whole lotta vegetables, tofu and fried noodles.

: Libanese Stew: bulgur, tomatoes, tofu and seitan bits, typical Middle Eastern spices and vegetables.

: Veggie balls in tomato sauce. Great for the kids.

: Dhal: Indian red lentil puree, with fennel and spices

: Vegetable Lasagna: layors of mozzarella cheese, tomato sauce, veggie minced meat, mushrooms, zucchini, baked in the oven. Flavored with wine, garlic, onion, and oregano. non vegan.

: Egglant and Zucchini Gratin: layers of eggplant and zucchini, tomato sauce and grilled mozzarella cheese. non vegan.

: Veggie Schnitzel

: Wok: curry – loads of vegetables – tofu – coconut

: Flemish veggie stew: our spin on the classic ‘carbonade’. Prepared with seitan.

: Mexican stew: kidney beans, tofu, beans and spices in a tomato sauce.

: Vegeterian Pizza: tomatoes, mushrooms, zucchini, mozzarella cheese, tofu Various types available throughout the year; depending on season.

: Ravioli with a vegetable filling.

: Seitan Gyros, available as a main dish or in a wrap!

: Ravioli with a vegetable filling and cheese sauce.

: Apple sauce, no suger, made with Stevia.

: Catalan stew: summer veggies, tofu, whole wheat rice and spices.

: Veg. schnitzel

: veg. fricassee – edamame – rice – broccoli – mushrooms

: Asparagus Pasta

: Ravioli with a tofu or seitan filling

: Mozzarella and Heirloom Tomato Salad

: BBQ veggie sausage

: Asparagus Quiche: white and green asparagus (non vegan)

: Fresh quattro formaggi ravioli

: Daily special: peas & carrots, basmati rice, seitan with a teriyaki sauce

: BBQ skewer: oregano tofu, veg.sausage and shoyu seitan

: Watermelon, mozzarella and cherry tomato salad

: Udon Soup with fried Tofu.

: Udon noodles, portobello mushrooms, veggies with a tamari sauce

: Sicilian Stew ‘Caponata’ – Eggplant

: Portobello Gratin

: Marinated tempeh, pumpkin and brussels sprouts

: Kale with pine nuts and raisins

: Vegan tuna pasta

: Top: veggie chilli – Bottom: seitan stew

: Udon noodles with sesame tofu

: My favorite quinoa recipe: lots of cilantro and mint, tomato, radishes, scallions, cucumber, nice olive oil and some red wine vinegar, fleur de sel and black pepper

HOLIDAY MENU 2015

December 5, 2015Julie

CRUELTY FREE HOLIDAYS

All items on the menu are 100% vegan, homemade and organic. Please choose one dish per category, mention the amount of people, and a pick up date and time. We are open every day during the Christmas Vacation, including Christmas Day and New Years Day

Deliveries are to be picked up before 16h30. Thank you! — Julie

For more info call +32 50/62.76.77 or email gaspar.knokke@gmail.com

happy-veggie-xmas-card-ethical

APPETIZER:

“chicken” wings
rosemary roasted mushrooms
spinach and cucumber dip
chervil soup

MAIN COURSE:

“turkey” filet with roasted kalettes (mix of kale and Brussels sprouts), creamy mashed potatoes and brown mushroom gravy
wild rice pilaf with apples and toasted almonds with “chicken” soy protein
quinoa with cauliflower, cranberries and nuts with lentil ‘meat’balls

DESSERTS:

Christmas cake
champagne truffles

Happy Mother’s Day!!

May 11, 2014Julie

If you have some time today bake your mom these delicious Banana Walnut muffins!

Ingredients:

dry: 1 cup plain unbleached flour * 1 cup self rising flour * 1 1/2 tsp baking powder * 1 cup of cane sugar * 1 cup of chopped walnuts * 1 tbsp flaxseeds.

wet: 1 cup of soy milk (or other vegan milk) * 1/3 cup of sunflower oil * 1 tbsp of apple cider vinegar * 2 ripe mashed bananas.

Method:

Place about 12 muffin cups in a greaseproof muffin tin.

1. Preheat oven [@ 200 degrees celcius]
2. Mix all the dried ingredients
3. Mix all wet ingredients in a separate bowl
4. Slowly pour the wet ingredients into the dried ones, and mix slowly at the same time – just enough so that the ingredients are blended (not too much)

5. Pour batter into your muffin cups, and pop in the oven for around 20 minutes, until they look nice ‘n golden. Check with a wooden skewer if they are ready – it should come out clean. Allow them to cool down before storing.

Have a great day!

EASTER 2014

March 18, 2014Julie

To create a delicious veggie Easter menu we only need to look at the fresh produce of early spring; leafy greens, beets, asparagus, carrots and bright citrusy flavors. I want to create a memorable Easter feast for you, your family and friends.

Please choose one dish per category, and mention for how many people you would like to order.

All orders require at least a 24 hour notice.

For more information please contact me at gaspar.knokke@gmail.com