Balkenbrij is an old Dutch dish traditionally made from the less popular parts of animals, in particular blood of pigs. Yeah that sounds gross I know! But the flavour also comes from typical spices used for this dish, as well as buckwheat flour. Recipes vary also per region, some add bacon for example, but for this recipe I just stick to the version I had in my youth, but then veganised of course. Read more
The most famous Dutch winter dish is without a doubt stamppot. Consisting of mashed potatoes with another type of vegetable mixed in, classic combinations are with kale, endive, sauerkraut, Brussels sprouts or carrot. Stamppot is very much comfortfood and uncomplicated to prepare, it’s possible to prepare it in just one pot. Perfect for these dark winter evenings!
The version with carrot is usually just called hutspot, and I love this one for the slightly sweeter taste and the colour. Just like other stamppot, it is traditionally eaten with a smoked sausage, which is nowadays easy to find vegan as well! Read more
Split pea soup is a true Dutch classic and also one of the few Dutch dishes with legumes as an ingredient. It’s also known as snert in the Netherlands, which besides the name for the soup also refers to something which is worthless or cheap. This apparently originated in the shipping industry when the cook used leftovers to make a split pea soup of questionable quality…
Dutch split pea soup uses green split peas and is very thick. It’s typically a winter dish. Traditionally it contains bacon and smoked sausage but you can replace these easily with vegan versions. Read more
Aaah asparagus, a true sign of springtime. In the Netherlands the white ones are the most common. They are cultivated primarily in the south of the country, where you often can buy them directly from the farmer. They are generally available from mid April until mid June, so take advantage while it lasts.
A traditional way to serve asparagus is with Hollandaise sauce. The non-vegan version is a kind of warm mayonnaise, using eggs and butter. Most vegan recipes use either silken tofu or are more like a bechamel sauce. In order to stay close to the original recipe I used vegan margarine. The preparation method is eventually similar to making vegan mayonnaise. Read more
Although pancakes are not strictly reserved to the Dutch cuisine, the way we make them differs from other countries. Compared to American pancakes, Dutch pancakes are larger and flatter, though thicker than French crêpes. Delicious but easy to make, they are a favourite of children and adults alike. Perhaps this is why one can find Dutch pancake restaurants all over the world? The following recipe is based on traditional versions, but adapted to a plant-based diet. It will make about 5 pancakes. Read more