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, green bell pepper, bok choy, Jerusalem artichoke, white beets, mini mushrooms, am choi, baby potatoes, apples, pears for poaching, pear juice and a thyme plant.
Chickpeas, lentils and bok choy stew
For this dish I used the bok choy from this week's box. Bake some chopped onion and garlic in olive oil. Add herbs like curry, chili, cumin and paprika and stir for a while. Add coconut milk, chickpeas and lentils and bring to a boil. Lower the heat and let it simmer for a while. Add chopped bok choy to the dish and heat until wilted. Serve the stew with some rice.
Jerusalem artichoke and mushroom risotto
I had never cooked with Jerusalem artichokes before so I was excited to give it a go this week. I paired them with the mini mushrooms to make a risotto. I also used some of the fresh thyme in this dish. Bake some chopped onion and garlic in olive oil. Add the risotto rice and stir for a couple of minutes. You can now add some white wine if you want, and cook it down. Then add the Jerusalem artichoke (peeled and chopped) and mushrooms (chopped) and bake for a couple of minutes. Season with salt, pepper and thyme. Add vegetable broth (warmed) one ladle at a time and keep stirring until the rice is cooked. Add some butter at the end and stir until melted. Finish the dish with some chopped walnuts, crumbled feta and fresh thyme herbs.
This week's box gave me a kilo of Gieser Wildeman pears. In the Netherlands these pears are used to make 'stoofpeertjes' or poached pears. Normally these pears are poached in red wine, cinnamon and sugar, but I wanted to leave out the alcohol and sugar in my version. I decided to poach them in the pear juice from this week's box, which did not contain any added sugar. Cut off the lower section of the pears so they can stand by themselves. Peel the pears but leave the stem intact. Put the pears in a pan with the pear juice and a cinnamon stick. The pears need to be fully covered by liquid. Add water if needed. Bring it to a boil and let it simmer for about 45 to 60 minutes, or until the pears are soft. Serve them with Greek yogurt and sprinkle a little bit cinnamon on top.
Potato and beet salad
I paired up the baby potatoes and white beets for a simple salad. Peel the beets and chop into pieces. Chop the potatoes into pieces. Mix them together with some olive oil, salt, pepper and parsley and bake in the oven for about 30 minutes. Add some precooked beans (I used lima beans), a little bit of olive oil, vinegar and more salt/pepper if needed. Finish with some crumbled feta on top.
Stuffed pepper soup
I used the huge amount of tomatoes and the three bell peppers in another stew/soup. Chop the tomatoes and blend them smooth in a blender. Bake some chopped onion and garlic in olive oil. Then add minced meat to the pan and bake until cooked through. Add the chopped bell peppers and bake for another minute or two. Add the blended tomatoes and season with salt, pepper, basil and paprika. Bring it to a boil and let it simmer until the soup thickens. If the soup does not thickens, you can add a little bit of flour to help the process. Serve it with some rice if you like.