Black Olive & Walnut Pesto Pasta

Uh oh. Ran out of time for the work period on Sunday. Almost everything was ready except the ingredients for the pasta. Thinking of a quick work around; why not make pesto with essentially the same things? So into the blender went a couple of cans of drained olives along with a jar of sun […]

Vietnamese-Style Stir-fried Cabbage & Scrambled Egg

Shorin, a Zen River member, volunteers at a food garden in Uithuizen that grows organic vegetables. Occasionally they can bring home a few surplus veggies that didn’t find a new home. This might explain the two huge sweetheart cabbages propped on the kitchen counter that together weighed well over 2½ kilos . I’d never seen […]

Mashed Potatoes with Kale

This is a classic winter recipe from The Netherlands; Stamppot. A homey dish of boiled potatoes and other vegetables mashed together with milk and butter. Once served, everyone makes a hole in the top of their mash and like an erupting volcano fills it to overflowing with strong gravy . As most of our Dutch residents […]

Shakshouka with Scrambled Tofu

Shakshouka. What a lovely sounding name. This dish, originating from the Mediterranean and Middle Eastern regions, is often prepared with poached eggs on top. But for our purposes scrambled silken tofu works great. The superb blandness of it sprinkled with a little black salt mimics the neutral taste of egg whites set against the pungent spices […]