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, red onions, spinach, eggplant, lettuce, green beans, oyster mushrooms, sweet potato, mint, pears and apple juice.

Massaman curry

Massaman curry is a mild Thai curry brought to taste by cinnamon, cumin, nutmeg and peanuts. From this week's box, I used the sweet potato and green beans. Other important ingredients you need for this dish are red curry paste, coconut milk, peanut butter, lime and several herbs. Cut the sweet potatoes and beans. Add one chopped onion to a hot pan and bake until soft. Add 1 teaspoon of cumin and 1 teaspoon of coriander and bake for a minute or two. Then add about 5 tablespoons of red curry paste and bake for another minute. Add the potatoes and beans, stir and bake for a couple of minutes. Then add a can of coconut milk and 1 or 2 cups of water (the ingredients should be covered by liquid). Add a dash of cinnamon and nutmeg, 1 tablespoon of soy sauce, and 3 tablespoons of peanut butter. Stir well, bring the mixture to a simmer and cook for about 15 minutes (or until the potatoes are done). Add lime juice, taste the mixture and adjust where needed (e.g. extra soy sauce, more lime or peanut butter). Serve with rice or naan bread.

Quinoa, carrot, feta and mint salad

I paired up the carrot and mint in a simple, delicious salad. I also added quinoa/bulgur, feta cheese, almonds and lentils to the salad and made a dressing with lemon juice and olive oil. You can add the carrots raw, but I roasted them in the oven with olive oil, salt, pepper, cumin, cinnamon and a little bit of chili herbs. Prepare the quinoa/bulgur according to the packet instructions and crush one cup of almonds with a food chopper. Mix together the roasted carrots, feta cheese, quinoa/bulgur, almonds and mint. Make a dressing with the juice of two lemons, two tablespoons of olive oil, salt and pepper.

Eggplant, mushroom and spinach lasagne

As you can see on the photo, I still haven't figured out how to photograph lasagne properly😅 I simply don't have the patience to let it cool once it gets out of the oven, so the sauce spills out if I cut into it. This lasagne includes the eggplant, mushrooms and spinach from this week's box. I added lasagne sheets, chopped tomatoes, onion, garlic, grated cheese and milk/butter/flour for the béchamel sauce. Start by cutting the eggplant into slices. Smear them with olive oil, salt and pepper. Grill the eggplant slices in a grill pan, panini grill or in the oven. Set aside once done. Add one chopped onion to a hot pan with olive oil and bake until soft. Add the chopped mushrooms and some minced garlic. Bake until the mushrooms are soft. Add chopped tomatoes or tomato sauce and season with salt, pepper, basil and other herbs you like. Bring it to a simmer and start adding the spinach to the sauce. Cook until the spinach is wilted. For the béchamel sauce, add 3 tablespoons of butter to a pan. You can use liquid butter or melt down stick butter. Once the butter is liquid, add two tablespoons of (spelt) flour and start stirring well. Then slowly add 2 cups of (almond) milk. Keep stirring while adding the milk to avoid getting lumps. Heat and stir the mixture until it thickens. Now you can layer up your lasagne. I managed to get four layers with my ingredients and oven dish - lasagne sheets, tomato sauce mixture, slices of eggplant, sheets, tomato sauce, eggplant, sheets, tomato sauce, eggplant, sheets, tomato sauce, béchamel sauce, grated cheese. Bake in a 180 degrees Celsius oven for about 40 minutes.