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porchini & walnut mini quiches with cranberry sauce

December 15, 2018January 26, 2019 / Michelle / Leave a comment

I really wanted to make a fancy gourmet type of appetizer for Christmas this year - one that looks like it was invented in the fifties and looks questionable but tastes pretty amazing - and I think I did it! We always used to have simple mini toasts with some sort of meaty spread on … Continue reading porchini & walnut mini quiches with cranberry sauce

spinach & mushroom vegan frittata

December 7, 2018January 26, 2019 / Michelle / Leave a comment

I used to have my trusty oatmeal or granola for breakfast every weekday morning. But since I'm trying to cut down on my carb intake, I had to find something else that would keep me full until lunch time. And then I found my new favorite thing. Not only is this frittata healthy, but it's … Continue reading spinach & mushroom vegan frittata

mustard & thyme leek soup

November 30, 2018January 26, 2019 / Michelle / Leave a comment

Woop woop, another soup. With the temperatures dropping, soup is all I want. I love all these ingredients and flavors separately, so I was excited to find out how they'd work together - and it totally delivered. This is one of those thick soups that'll keep you full for a while - so it's perfect … Continue reading mustard & thyme leek soup

speculoos & clementine vegan cheesecake

November 23, 2018January 26, 2019 / Michelle / Leave a comment

It's almost time for Sinterklaas! That means that very soon, you will have accumulated enough clementines (or mandarins, or satsuma's) and speculoos (I call it speculaas though) to feed a small army. So let's turn them into a creamy cheesecake! This is the first vegan cheesecake I've ever attempted and to be honest, I was … Continue reading speculoos & clementine vegan cheesecake

roasted beets & chiccory with orange

November 16, 2018January 26, 2019 / Michelle / Leave a comment

I've been trying out some different things recently - pairing up different kinds of veg with a wider array of spices and flavours - and I really like this combination of earthy flavours combined with the citrus from the orange. I absolutely hated chiccory - and to be completely honest, I still don't really like … Continue reading roasted beets & chiccory with orange

savory pumpkin & sage soup

November 6, 2018January 26, 2019 / Michelle / Leave a comment

I really have to contain myself to not post pumpkin recipes only on this blog, but the truth is I'm eating something with pumpkin multiple times a week. I mean, you can do almost anything with it - what's not to love? Soup is one of those dishes that doesn't really need a recipe in … Continue reading savory pumpkin & sage soup

vegan garlic & herb cream cheese

November 2, 2018January 26, 2019 / Michelle / Leave a comment

So you could never go vegan because you'd miss cheese too much? Sounds familiar. But guess what, you can be vegan and eat cheese! There's so many vegan cheese alternatives in the supermarkets this day, but you can also make your own. Making vegan cheese can be as easy or as complicated as you want … Continue reading vegan garlic & herb cream cheese

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Hi, I’m Michelle and this is Omber – a food blog where I share my favorite plantbased recipes and talk all things vegan kitchen! More about me here.

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Lime pies! Perfect baking project when you don't want anything complicated and something to go with these rising temperatures outside. These small pies are from @avantgardevegan 's new book Plants Only Kitchen ✌ I made these when lockdown was still in full swing and I didn't have cookies in the house to make the cookie crumble pie crust, so I made a basic pastry crust and that worked fine! Puffed pastry will also work probably, as long as you prebake the crust and make sure it's sweetened and buttery 👀. . . . #limepie #summerpie #vegantart #avantgardevegan @avantgardevegan #plantsonlykitchen #quarantinecuisine #vegansweets #vegandessert #vegancooking #veganfood #veganrecipe #veganrecipes #foodstagram #recipeshare #vegan #veganistisch #veganisme #veganism #vegansofig #vegansofbelgium #govegan #easyvegan #homemade #plantbased #whatveganseat
Flowers from the neighbor's garden a while ago. . . . #shelfie #stringshelf #tomado #iittala #aalto #savoy #aaltovase #midcenturymodern #midcentury #myvintagehome #dutchdesign #scandinaviandesign
Sometimes you just have to frietje gyros and chill 🤷‍♀️ Like, actually chill because you'll eat so much of it you won't be able to move. A good frietje gyros needs only a few things to make it taste 'authentic', which is probably not a real thing but it's how I remember it tastes from when I was still omni (14 years ago this summer!). You need 1. FRIES (Belgian are best but I only had French), 2. GYROS (which I made from seitan grilled with a gyros spice blend), 3. RED ONION, 4. TOMATOES, 5. MAYO/SOYGHURT DRESSING, 6. FRESH PARSLEY, 7. DRIED OREGANO. Dump it all into a plate in that order and you're set. I know I'll be lusting after this weekend treat all week AND IT'S ONLY TUESDAY 👀😅 I could be wrong, but is this a dish original to Genk/Limburg? I know of 'kapsalon' but that came out later and is from The Netherlands. Lemme know! . . . #veganized #frietgyros #greekfood #belgisch #genk #belgian #quarantinecuisine #veganinspiration #vegancooking #veganfood #veganrecipe #veganrecipes #foodstagram #recipeshare #vegan #veganistisch #veganisme #veganism #vegansofig #vegansofbelgium #govegan #easyvegan #homemade #plantbased #whatveganseat
Us Belgians go wild for asparagus when they're in season. We love them so much we call it our 'white gold' and made it into a national dish: asperges à la Flamande (or Flemish style asparagus). Originally it's made with eggs which I subbed for delicious creamy silken tofu. This veganized dish really turned out great, it's buttery, nostalgic and comforting - we can all use some of that during these times. . Ingredients (2 servings) - 500 gr white asparagus - 150 gr silken tofu - 2 tbsp non dairy butter - 2 tbsp non dairy cream - pinch of turmeric (for colour) - 1/2 tsp kala namak salt - pinch of nutmeg - 2 tbsp fresh parsley . Peel the asparagus and chop of the woody ends. Boil them in water for about 10 minutes and pat them dry. For the 'eggy' topping, melt the butter in a saucepan on medium low and add the silken tofu. Mash it together with a fork so you get a scramble texture. Add the cream and turmeric and let cook until you get the right creamy consistency, about 2-3 minutes. Turn off the heat and add the kala namak. Plate the asparagus and place the scramble over the middle. Finish with a sprinkle of nutmeg and fresh parsley. Serve with potatoes and vegan steak. Ale, smakelijk e ✌. . . #lekkervanbijons #asparagus #asperges #asperge #aspergealaflamande #belgisch #belgian #veganized #quarantinecuisine #vegancooking #veganfood #veganrecipe #veganrecipes #foodstagram #recipeshare #vegan #veganistisch #veganisme #veganism #vegansofig #vegansofbelgium #govegan #easyvegan #homemade #plantbased #whatveganseat
I hate the concept of 'sourdough discard' when you can make some amazing stuff with it. After feeding my starter, I like dumping whatever is left into an oiled skillet, sprinkle it with some salt and spring onion, and let it bake on medium high until the top dries out. Flip and cook it for another minute or 2, until the onion is charred. Addictive stuff 👀 . . . #sourdough #sourdoughbaking #sourdoughdiscard #sourdoughstarter #pandemicbaking #quarantinecuisine #vegancooking #veganfood #veganlunch #vegansnack #veganrecipe #veganrecipes #foodstagram #recipeshare #vegan #veganistisch #veganisme #veganism #vegansofig #vegansofbelgium #govegan #easyvegan #homemade #plantbased #whatveganseat
First week back at work and in my old routine. I'm happy and sad at the same time. I miss cooking and sitting on the balcony with this buffoon. But it's great I get to work again. Weird times.
It seems so easy, but I can't seem to nail veganizing the spinach ricotta filling for this stuffed shell recipe! I've tried tofu and I've tried vegan cream cheese, but it's just not right. I'm trying cashews next, but the key is probably finding the right balance between all three. I don't mind testing though 👀 However, the sauce totally slaps so there's a win. . . . #veganized #recipetesting #veganricotta #spinach #conchiglie #veganpasta #stuffedshells #pastashells #pasta #quarantinecuisine #vegancooking #veganfood #veganrecipe #veganrecipes #foodstagram #recipeshare #vegan #veganistisch #veganisme #veganism #vegansofig #vegansofbelgium #govegan #easyvegan #homemade #plantbased #whatveganseat
Coming at you with more baking inspiration! This frangipane tart with rhubarb is not only a feast for the eyes (and tastebuds), it's also incredibly easy to make. Rhubarb season is in full swing, so make sure to pick up a bunch and make this spring time treat 🌼 (PS: I bet your mum would love this too 😉) . Ingredients (for one 28 cm pie tin) - 1 pack prerolled puff pastry - 600 gr fresh rhubarb - 120 ml aquafaba - 150 gr white granulated sugar - 75 ml sunflower oil - 2 tsp vanilla extract - 50 gr flour - 250 gr almond flour - 2 tbsp strawberry jam - 1 tbsp lemon juice . First pre bake the crust. Preheat the oven to 200°c. Put the puff pastry crust in the pie tin, poke holes in the bottom with a fork. Place baking paper with baking beans over the pastry and bake for 10-12min. Meanwhile make the filling. Whip up the aquafaba until stiff peaks form. Then fold in the sugar, oil and vanilla extract. Fold in flour and almond flour. Spread the filling evently onto the pre baked crust. Cut the rhubarb into pieces of about 4-5 cm (if you want the pattern as in the picture). Press the fruit slightly into the filling. Bake on 180°c for 30-35 min, or until the crust is golden and the rhubarb is tender. Mix the jam with the lemon juice and brush it over the rhubarb for a glossy finish. . . #lekkervanbijons #rabarber #veganbaking #pie #rhubarbpie #frangipani #frangipane #rhubarb #quarantinecuisine #vegansweets #vegandessert #vegancooking #veganfood #veganrecipe #veganrecipes #foodstagram #recipeshare #vegan #veganistisch #veganisme #veganism #vegansofig #vegansofbelgium #govegan #easyvegan #homemade #plantbased #whatveganseat
One question you get often as a vegan is 'what do you put on your boterhammekes?!' - because bread, cheese and charcuterie are a Belgian's lunch staples. 🍞 And as a vegan, I do get very tired of the millionth variation on hummus, but here is a different way to use those protein packed chickpea boys! . . Ingredients (for about 4-6 slices of bread): - 1 can of chickpeas, drained and rinsed - 1 celery stick - 1/2 red onion - 1 big pickled gherkin - 1 tbsp capers - 2-3 tbsp vegan mayonaise - 1 tbsp gherkin juice - 1 tsp caper juice . In a big bowl, add chickpeas and mayonaise, mash them with a fork or masher. Chop up the gherkin, capers, onion and celery and mix them under the mash. Add the juices, salt and black pepper to taste, add more mayo if needed. Use fresh dill if you have it on hand. Spread on some thick slices of bread (or mix into cold pasta!). . . #chickpeas #tartine #veganspread #veganbread #sourdough #quarantinecuisine #veganlunch #vegandinner #vegancooking #veganfood #veganrecipe #veganrecipes #foodstagram #recipeshare #vegan #veganistisch #veganisme #veganism #vegansofig #vegansofbelgium #govegan #easyvegan #homemade #plantbased #whatveganseat
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This is not fish! I repeat! Not fish! This spicy 'tuna' sushi is made from tomato and it is a sushi staple in my kitchen from now on 🍣 They take a little bit of prep work but damn, it is so worth it. No need to go all fancy like in the photo (let's be real here lol), you can def chop up the tomato and make maki rolls - easy peasy! Special thanks to my fren @allylullaby for introducing me to this wizardry. . How to: Bring water to a boil and boil 2 tomatoes until the skin breaks. Tranfer to bowl with ice water and peel the skin off. Quarter each tomato until you end up with 16 slices, remove seeds and watery bits. Marinade for 2-3 hours. Put onto nigiri sushi or cut into chunks and roll into maki sushi. . Marinade: 1/4 cup light soy sauce 1 tbsp lemon juice 1 tbsp rice vinegar 1 tsp sriracha sauce (or more!) 1 tbsp dried wakame 1 tbsp furikake . #vegansushi #vegannigiri #sushi #nigiri #veganjapanese #veganjapan #japanesevegan #ビーガン #ヴィーガン #すし #寿司 #ヴィーガン寿司 #ビーガン寿司 #veganlunch #vegandinner #vegancooking #veganfood #veganrecipe #veganrecipes #recipeshare #veganism #vegansofig #vegansofbelgium #govegan #easyvegan #homemade #plantbased #whatveganseat #veganistisch #veganisme
Making a decent curry isn't something I'm particulary good at, but these dishes slapped! It's curried cauliflower, turmeric rice and chickpea curry from @avantgardevegan 's new cook book Plants Only Kitchen (that I got for my birthday from my hungry boyfriend). Very easy to make and amazing flavours, will make this with some naans next time ❤ (the supermarket ran out of chickpeas so I can confirm that this 100% works with cannelini beans) . . . #vegancurry #veganindianfood #quarantinecuisine #avantgardevegan #plantsonlykitchen#vegandinner #vegancooking #veganfood #veganrecipe #veganrecipes #foodstagram #recipeshare #vegan #veganistisch #veganisme #veganism #vegansofig #vegansofbelgium #govegan #easyvegan #homemade #plantbased #whatveganseat

recent posts

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