Gingerbread Peanut Butter Cups

Another thing that America has to teach the Netherlands- combining peanut butter and chocolate. The other day I had a serious hankering for some Reese’s when I thought- hey! I could make those myself… and they would probably be more delicious!

I took a bit of a Dutch spin on things by including kruidnoten. These vaguely resemble really small gingerbread cookies and are only available during the holiday season in the Netherlands. They are highly addictive.

Ingredients (makes 12 cups):

  • 400g dark chocolate
  • 1/2 cup peanut butter
  • 1/4 cup powdered sugar
  • 1/2 cup kruidnoten (or crunchy gingerbread cookies or cookie of choice)
  • Chocolate sprinkles (for decoration)
  • 12 muffin cups


  1. Melt the chocolate slowly on low heat in the double boiler. This is a very slow process, but worth it! Attempting to melt the chocolate on anything but the lowest temperature setting will result in chunky burned chocolate.
  2. Prepare the filling: mix peanut butter with powdered sugar. Smash your cookies. Fold cookies into peanut butter mix. If the mixture is too sticky, add a bit more powdered sugar.
  3. Place muffin cups into muffin tin. Pour a spoonful of melted chocolate into each muffin cup so that the bottom of cup is completely covered.
  4. Put a small spoonful of the filling in the center of each cup on top of chocolate. Smush down a little bit. Pour enough chocolate over the filling to make sure it is no longer visible.
  5. Decorate! We put chocolate sprinkles and 1 kruidnoot on the top of each cup.
  6. Refrigerate! This helps the cups to settle. If you want them to look like Reese’s cups, trim the excess muffin cup with scissors.


Bulgur with Wilted Spinach

This was a real winner at home. The flavors were fantastic together!

Ingredients (this makes enough for four adults):

  • 400g dry bulgur (About 1 3/4 cups)
  • 800ml veggie stock (About 3 1/2 cups)
  • Bunch of wild spinach (or whatever fresh spinach you can get your hands on)
  • 6 tomatoes, sliced and de-seeded
  • 1 cup kalamata olives, pitted and chopped (or 1 1/2 cup if you’re in an olive-mood)
  • 1 medium red onion, finely chopped
  • 2 tbsp olive oil


  1. First prepare the bulgur: Place the bulgur in with the veggie stock and bring to a boil. Once boiling, reduce heat to lowest setting for about 7 minutes. Stir. Then take it off the heat completely and let sit until veggie stock has been absorbed.
  2. While the bulgur is still warm and the veggie stock has been absorbed/cooked off, start folding in the spinach. Do this a bit at a time until it all fits in the pot and is wilted.
  3. Move bulgur+spinach into a big bowl. Add in kalamata olives, tomatoes, onion and olive oil. Toss well. Serve warm (on the first day)! And serve cold as leftovers!

Fantastic Falafel

We made this on Tuesday, it was supremely delicious and good enough for two meals for two grown adults! (Though I’m sure my mother still doesn’t consider me a grown adult.)

Ingredients (makes 20 falafel patties):

  • 2 cans chickpeas
  • handful of fresh de-stemmed cilantro (about 1/4-1/2 cup)
  • handful of fresh de-stemmed parsley (about 1/4-1/2 cup)
  • 2 handfuls fresh spinach (1/2-3/4 cup)
  • 2 tsp garlic powder
  • 1 medium onion (chopped)
  • 1 tbsp lemon juice
  • Salt to taste
  • Breadcrumbs (1/4-1/2 cup)
  • Breadcrumbs (1/4 cup) and flax seeds (1/4 cup) for rolling the patties in


  1. Set 1/2 cup of chickpeas aside. Combine the rest of the chickpeas, cilantro, parsley, spinach, garlic powder, onion, lemon juice, and salt in a bowl.
  2. Blend all ingredients– we used an emulsion blender in the bowl! (Can also use a blender or food processor.) Don’t overdo the blending!
  3. Add in the whole chickpeas that were set aside (adds some texture!). Add in the breadcrumbs slowly and mix until the chickpea-dough is dry enough to form patties.
  4. Create small patties, about two inches in diameter. Roll the patties in breadcrumb and flax-seed mixture. (You can omit flax seeds if you don’t have them on hand.) Refrigerate or freeze the patties you don’t plan on eating right away.
  5. Heat a greased skillet to medium-high heat. Let the falafel patties bake on each side for approximately 5 minutes of the pre-heated skillet, or until browned. (Alternatively, bake in oven pre-heated to 200°C (or 400°F), 10 minutes on each side).

Serving suggestions:

  • We served this with sliced avocado, red onion, lettuce, tomato, and cucumber on pita. We also used a vegan-friendly sweet chilli sauce. A fantastic combination of flavors!
  • You can also serve the falafel over a salad if you want to omit the pita and go a gluten-free route! Just as delicious!



Peanut Tea Roll

Ingredients: (makes 4 full rolls/8 halves)

  • 4 sheets of rice paper
  • 1 cup of dry rice (and 2 cups of water for cooking)
  • 1/4 cup of chopped cilantro
  • 1/4 cup peanut butter
  • 2 tbsp sunflower oil (or canola oil)
  • 2 tbsp sugar
  • Additional pinch or two of sugar for in the roll


  1. Cook the rice: bring 2 cups of water to boil with the one cup of rice. Once it starts to boil, cover, and let simmer until the rice cooks through.
  2. Prepare the peanut sauce: In a small saucepan on the lowest heat add the peanut butter, oil, and sugar until runny and sauce-like. If it’s still too thick, add a bit more oil.
  3. To prepare the rice paper, carefully make sure paper is submerged in water for a couple of seconds, remove and place on a plate large enough for the sheet.
  4. Spoon on a quarter of the cooked rice. Then drizzle a quarter of the peanut sauce over the rice. In the center, sprinkle a quarter of the cilantro and a pinch of sugar.
  5. Roll like a burrito, and slice in half!

Thai Veg Pizza

We ate this last night and it was a HUGE success. Definitely give this one a whirl. This recipe makes enough for a pizza for two adults.


  • 250g (1 1/4 cups) peanut sauce (the Euro Shopper brand in the Netherlands is vegan and works perfectly– and it’s the cheapest!)
  • 1 onion, sliced
  • 1 bell pepper, sliced
  • 1/2-1 cup of diced canned pineapple (depending on how pro-pineapple you are)
  • 1 pizza base

Ingredients for pizza base (it’s really easy!):

  • 1 3/4 cups self-rising flour
  • 1/4 tsp sugar
  • 1/2 tsp salt
  • 3/4 cup warm water


  1. Pre-heat oven to 250°C (or 480°F).
  2. Skip this if you have pre-made pizza dough. Mix flour with sugar and salt, then add the warm water. Knead dough a bit, and if it’s too sticky, you can add a bit more flour.
  3. Roll your pizza dough out on a floured surface to desired size. Place on a stick-free oven-safe pan, or oil & flour a baking sheet.
  4. Put rolled out dough in the oven for about 5 minutes to make sure it cooks all the way through.
  5. Remove from oven. Scoop on the peanut sauce (just like you would tomato sauce). Then add the onions, peppers, and pineapple.
  6. Place pizza in the fully preheated oven for 10-15 minutes, or until dough starts to turn a light brown and the onions get crispy.

Summer Bean Quinoa Salad

This is very quick to throw together when using canned beans!


  • 1 cup quinoa
  • 2 cups of cherry tomatoes, quartered
  • 1 can black beans, drained and rinsed
  • 1 can white beans, drained and rinsed
  • 1/4 cup chopped cilantro (or more if you’re a major cilantro fan!)
  • 1/4 cup olive oil
  • 1 tsp rosemary
  • 4 cloves garlic
  • 3/4 tsp salt
  • 2 tbsp lemon juice


  1. Cook quinoa according to package instructions
  2. Meanwhile, heat the olive oil on medium with the garlic and rosemary. Once oil is heated up, reduce heat to the lowest setting for about 5 minutes, or until the garlic cloves are soft. This will help to get the garlic and rosemary flavors in the olive oil.
  3. Add in the salt and lemon to the olive oil and whisk. Let the oil cool.
  4. Toss the white beans, black beans, quartered cherry tomatoes, cilantro, and cooked quinoa in a big bowl. Add the olive oil dressing and toss again.

Barbeque Tempeh

This is delicious either “sloppy joe” style (on a bun), or just out of a bowl! This recipe makes enough for two large grown adults for dinner, as well as a big part of lunch the next day. Even if you are not vegan or vegetarian, you are bound to love this.

Barbeque Tempeh Ingredients:

  • 400g tempeh, chopped up in to small pieces
  • 2 cups of barbeque sauce (the recipe I used is below)
  • 1 onion, chopped in large pieces
  • 2 bell peppers, chopped in large pieces

Sauce Ingredients:

  • 1 onion, chopped into small pieces
  • 1 tbsp vegetable or olive oil
  • 1 to 1 1/2 cups of ketchup
  • 1 tbsp soy sauce (or “ketjap” if you happen to live in Holland and have it available…)
  • 1 tbsp raw sugar (or regular sugar)
  • 1 tbsp maple syrup (optional)
  • 1/2 tsp garlic powder
  • salt to taste
Instructions for the barbeque sauce (if making your own):
  1. Fry the onion in a bit of oil until translucent.
  2. Add in the ketchup, soy sauce, sugar, maple syrup, garlic powder & salt (if needed).
  3. Bring to a boil, then reduce heat and simmer while you get the tempeh and veggies ready!

Cooking Instructions:

  1.  In your stirfry pan, “fry” the tempeh on medium-high heat while tossing frequently. Do this without oil, and you’ll see that the tempeh starts to brown nicely. (This makes for great texture!)
  2. Once the tempeh is browned, add in your onions and peppers and toss.
  3. Add the sauce, and continue cooking over medium heat until the onions and peppers get soft.

Browning the tempeh (with bbq sauce simmering on the right):

Adding in the veggies:

Adding in the sauce:

Ready! Serve on bun or by itself in a bowl. We had it just in bowls, but with tortilla on the side to eat with!