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 eggplant, broccoli, cherries, cucumber, onions, cherry tomatoes, chives, raspberries, endive, capuchins, sweet bell pepper and a loaf of bread.
Minced meat endive wraps
My first dish is inspired by the Chinese 'san choy bow', which literally translates to lettuce packet. Instead of lettuce, I used the endive from this week's box as a wrap. I also took an onion, the bell pepper and cucumber from the box. Other ingredients for this recipe are minced meat, garlic, peanuts, soy sauce, ginger paste, fish sauce, sambal, peanut butter and sesame seeds. Start by finely chopping 2 cloves of garlic and the onion. Slice the bell pepper and cut the cucumber into small pieces. Heat up some olive oil in a pan and add the onion, garlic and 1 teaspoon of ginger paste. Bake until fragrant. Add the minced meat and bake until brown. Then drop in the bell pepper and bake for another two minutes. Add 3 tablespoons of soy sauce, 1 teaspoon of fish sauce, 2 tablespoons of peanut butter, 1 teaspoon of sambal and 2 tablespoons of sesame seeds. Mix everything together and bake for two more minutes. Now you can plate up you wraps. Place two firm leaves of endive on top of each other and add 1-2 tablespoons of the meat mixture on one side. Put some cucumber on top and finish with some crushed peanuts. Fold the wrap together and try to eat without spilling any of the food!😆
Eggplant and broccoli curry
For my second dish I used the eggplant, broccoli, tomatoes and capuchins from the box. You're also going to need coconut milk, garlic and curry herbs or paste. You could serve the dish with rice or bread if you like. Finely chop 2 cloves of garlic, slice the eggplant into big pieces, cut the broccoli into florets and the cherry tomatoes into quarters, and lastly get the peas out of the skins of the capuchins. Bring olive oil to a heat in a pan and bake the garlic until fragrant. Add the eggplant, 3 teaspoons of curry herbs, 1 teaspoon of chili herbs and 2 teaspoons of coriander. Bake for a couple of minutes. Then add a can of coconut milk, the tomatoes, broccoli and peas. Add vegetable stock if the vegetables are not sufficiently covered in liquid. Bring the mixture to a boil and let it simmer until the broccoli and peas are cooked through. Add more herbs if you like.
Sweet potato and endive mash
For my third and last dish of the week I took the remaining endive and onions from the box. From the supermarket, I got the sweet potatoes, sausage, bacon strips and butter. Peel and chop the sweet potatoes, add them to a pan with water and boil until soft. Mash with a little bit of milk and/or butter. Bake the bacon strips until crisp. Add chopped endive and bake until wilted. Mix together with the sweet potato mash. In the meantime, melt butter in a pan and bake the sausages until brown on both sides. In a separate pan, bake onion slice until soft and brown. Add 1 tablespoon of butter to the onions and the grease of the sausages. Combine to make a delicious, greasy onion sauce. Put everything on a plate and enjoy!