Hot Pepper Onion Sauce Belizean-Style
From the cookbook ‘Flavors of Belize’. This is spicy good! Note: the salsa/sauce is on the liquid-y side.
Fennel-Tomato Soup
A simple and light vegetable soup, great for lunch or as an appetizer. The fennel is complemented nicely with tomatoes, potatoes and a bit of garlic; even people who are usually not very fond of the anise-like taste of fennel might enjoy this soup. This recipe comes from a classic Belgian cookbook and I make it pretty often.
Mushroomed Afternoon
Where to find ingredients, if not in market: ***Lactarius deliciosus: In moss and perennial forests of pines, summer and autumn——————– ***Lycoperdon perlatum: In forests, on wood partly burrowed.—————- ***Hygrocybe punicea: In fields, above all of mountains, autumn———– ***Tricholoma portentosum: From October-December, hills, below spruce or pine trees —— ***INGREDIENTS AND QUANTITIES CAN BE CHANGED, NOT FIXED. ***To eat more, put 5 preps. To eat less, put 3 preps. HYGROCYBE PUNICEA CAN BE CHANGED FOR CLITOCYBE GEOTROPA ——————— TRICHOLOMA PORTENTOSUM CAN BE CHANGED FOR TRICHOLOMA ARGYRACEUM
Vegan Belgian Waffles
This recipe is an adaptation of “Favorite Belgian Waffles” on VegWeb. They don’t taste exactly like a Belgian waffle (there is a subtle banana taste), but the texture is right and they don’t stick to the waffle iron – a definite plus for us!
Tofu Beer Stew
A take on my mom’s beer stew. Seitan can be used instead, but i don’t really like it’s too meaty texture.Inspired by a Belgian stew. Goes especially well with baked potatoes.
