Boerschappen is a Dutch company that has different types of food boxes on offer (meat, fish, vegetarian, vegan). All of their products are bought directly from the farmers, without any interference of supermarkets or other stores. I find it very convenient to receive a box full of fresh produce every week. I love how these boxes give me inspiration to cook new dishes. Once a week I will share the food I made inspired by the contents of one of these boxes.
This week's vegan box included carrots, potatoes, leek, red beets, green bell pepper, oyster mushrooms, pointed cabbage, been sprouts, arugula, apples, apple juice and multigrain bread.
Mushroom and bell pepper pasta
For this dish I used the three bell peppers and half of the mushrooms. I made a creamy sauce based on almond milk. Start by chopping one onion and three cloves of garlic. Bake in some olive oil until soft. Put the onion and garlic in a blender together with 2 cups of almond milk, 1 cup of walnuts, the juice of half a lemon and some salt. Blend until smooth. Chop the mushrooms and bell peppers and bake with salt and pepper until soft. Add the creamy sauce and cook for a couple of minutes until the sauce thickens. Cook the pasta according to the packet instructions and mix together with the sauce.
Udon noodle soup
It may not be clear in this picture, but this is actually a soup😅 I just stuffed so many things in there that it is not noticeable on the photo. This soup contains a lot of the vegetables from this week's box: mushrooms, leek, cabbage and bean sprouts. Bake some chopped onion in a pan that is big/high enough to make a soup in. When the onion is soft, add the chopped mushrooms, leek and cabbage. Bake for a couple of minutes. Add minced garlic (3 cloves) and 2 teaspoons of ginger paste and bake for a minute. Add about 4 cups of chicken broth (or enough broth to cover the vegetables with), 60ml of soy sauce and 1,5 tablespoon of fish sauce and bring to a simmer. Cook for a couple of minutes. Prepare the noodles according to the packet instructions. Put some of the noodles to a bowl, add soup and sprinkle bean sprouts on top.
Rice noodles with satay sauce
Another noodle dish, but this time with a delicious satay sauce. I used the cabbage, leek and bean sprouts for this week's box. I also added chicken breast and rice noodles to the dish. Chop the cabbage and leek and set aside. Cut the chicken breast into bite-size pieces and bake with some olive oil, a tablespoon of red curry paste, a tablespoon of fish sauce, a teaspoon of ginger paste and salt and pepper. Keep stirring until the chicken is baked through. Add the cabbage and leek and bake until the vegetables are soft.
For the satay sauce combine 1 cup of coconut milk, 1/3 cup of (100%) peanut butter, 1 tablespoon fish sauce, 1 tablespoon soy sauce, 1 tablespoon of red curry paste, minced garlic (1 clove) and a pinch of salt. Heat this mixture and keep stirring. Turn off the heat and add 1 or 2 tablespoons of lime juice.
Cook the rice noodles according to the instructions on the packet. Mix together with the chicken, vegetables and satay sauce. Finish the dish with some bean sprouts on top.
Potatoes with arugula pesto
The following two dishes can be eaten together as one dish, but I will write down the recipes separately. For the first dish, I took the potatoes from this week's box and made a pesto with the arugula. Clean the potatoes and cut into quarters. Put in a pan and cover with water. Bring to a boil and cook the potatoes until tender. For the pesto sauce, process 3 cups of arugula in a blender together with 1 cup of walnuts, 1/2 cup of parmesan cheese, minced garlic (2 cloves), 1 or 2 tablespoons of lemon juice and salt. Add olive oil until you get the texture you like (1/2 to 1 cup).
Beet, carrot and goat cheese salad
For this salad I used the red beets and carrots from this week's box. Chop the top and bottom from the carrots and cut into quarters. Mix with olive oil, salt and pepper. Chop the top and bottom from the beets, peel, cut in quarters and then slice. Mix with olive oil, salt and pepper. Bake the carrots and beets in the oven for about 30 minutes. Keep them apart if you don't want the carrot to become pink. Plate up and finish with some goat cheese.