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 tomatoes, spinach, onions, eggplant, radish, cucumber, potatoes, kohlrabi, celeriac, yellow bell pepper, portobello mushrooms and pears.
Kohlrabi and spinach risotto with portobello
For my first dish I used the kohlrabi, spinach, portobello mushrooms and one onion from the box. Furthermore you need risotto rice, garlic, butter, parmesan cheese and (vegetable) broth. Peel and cut the kohlrabi into cubes. Finely chop an onion and two cloves of garlic. Prepare a broth. Melt some butter in a hot pan, add the onion and garlic and bake until fragrant. Add the rice and stir for one or two minutes. Add the kohlrabi and a ladle of broth. Bring it to a simmer and keep adding broth, ladle by ladle, until the rice is cooked. Add the spinach and stir until wilted. Add a cube of butter and some parmesan cheese and stir until melted. In the meantime, bake the mushroom whole in some butter or olive oil. Keep flipping the mushroom every couple of minutes until baked on both sides. Put the baked mushroom in the middle of your plate and top with the risotto. Sprinkle more parmesan cheese on top to finish the dish.
Celeriac, lentil and spinach curry
For this delicious curry I grabbed the celeriac, bell peppers, spinach and one onion from the box. I also used precooked lentils, almonds, coconut milk, (vegetable) broth, garlic, mild curry paste, one lemon, ginger paste and rice. Cut the celeriac (peeled) and bell pepper into bite-sized pieces. Finely chop an onion and two cloves of garlic. Cook the rice according to the packet instructions. Add some butter and olive oil to a hot pan, add the onion, garlic and a teaspoon of ginger paste and bake until fragrant. Add the celeriac and a couple of tablespoons of curry paste (adjust to taste). Bake for a couple of minutes. Add a can of coconut milk and some broth (enough liquid to cover the celeriac). Bring to a boil, turn down the heat and simmer until the celeriac is tender. Add the lentils and spinach and stir until wilted. Add the juice of a lemon and stir through some chopped almonds. Serve with the rice.
While preparing this dish I had a huge leakage in my apartment so it didn't entirely turn out the way I wanted to. The béchamel sauce was way too thin, but nevertheless it tasted great. From this week's box, I took the eggplant, potatoes and tomatoes for this recipe. You are also going to need minced meat, garlic, butter, flour, milk and parmesan cheese. Peel the potatoes and cut them into slices of about 0.5 cm. Bring the potatoes to a pan and cover with water. Bring to a boil and cook until they start to soften. Cut the eggplants into slices of about 0.5 cm. Coat with olive oil, salt and pepper, and grill them in a grill pan (or panini grill, or oven). For the meat/tomato sauce, finely chop 2 cloves of garlic and cut the tomatoes roughly. Add olive oil to a hot pan, add the minced meat and bake until cooked through. Add garlic and bake until fragrant. Then add the tomatoes and bake until they are dissolved. Season with salt, pepper and other herbs like coriander, cumin, chili and cinnamon. For the béchamel sauce, start by melting three tablespoons of butter. Add two tablespoons of (spelt) flour and stir well. The slowly add about 1.5 cup of (almond) milk. Keep stirring well to avoid lumps. Bring to a boil and mix until the sauce is thick enough. Construct the moussaka in an oven dish: half of the potato slices, half of the eggplant slices, all of the meat sauce, the rest of the potatoes, the last of the eggplant, béchamel sauce, parmesan cheese. Bake in a 180 degrees Celsius oven for about 40 minutes.