The Hungry Goat

When strawberries and pistachios meet, it’s a match!

Eid Mubarak! 🙂 For this occasion we revisited one of the best traditional Algerian biscuits: tcharek! Instead of filling them with almond, we used pistachios and it’s so delicious. The flavour of pistachios and orange blossom water go really well together.

Let’s travel! (without actually going anywhere for the time being) 🛫🏝
Today we go to Réunion Island with one of its best traditional dishes: rougail saucisse but made with smoked tofu! We accompanied it with yellow rice cooked with turmeric and a mix of vegetables called achard. Spicy, flavoursome and so delicious. Bring the sunshine to your home.

Last pumpkin velouté of the winter season! To make it more yummy, we topped it with green onions and potato skin crisps. And of course we ate it with homemade bread, fluffy like a cloud. ☁️

A winning pair to ease your way into the colder evenings of the season: velvety pumpkin and sweet potato soup, alongside a leek quiche.

A feast of textures and seasonal veg to call it a day with 🍁

A mushroom risotto with (non) cheese crisps, because you’ve gotta be extra on Mondays. 🍚

Making the crisps is super easy. Just sprinkle cheese on a non-stick tray, salt, pepper and pop it in the oven at 200C for 10-15mins. When they’re golden-brown take them out and enjoy 🥰

Chilli sin carne (of course), for the goats that don’t handle the season change well 🥶

A couple more bowls of that with handmade tortillas and we’ll be back in full force asap ✌️

What. A. Week. And what a better way to bid it adieu than with brownies!

These ones are a bit on the rich side, but we all deserve a generous dash of comfort and cosiness every now and then 💛

When the weather is not so nice, we need some comfiness!
We baked some vegan chicken filets inspired by and cooked a mashed potato vitelotte. We then forgot the end of summer and started to welcome autumn tastefully. 😍

Yesterday evening we tried to cook a classic French dish: a blanquette de veau. Originally cooked with veal, we made it vegan of course with seitan and smoked tofu. And it was delicious!

The creamy sauce is made with vegetable broth, soy cream, lemon and white wine. Add some carrots and Parisian mushrooms for your fix of veggies... Et voilà !

It was so yummy and comfy, especially with this pre-fall weather. 🤗🍂

Travelled a bit up north with this one. A crispy base with a creamy topping Provamel and ham from VEGGY FRIENDS. In other words, a Flammkuchen 😋

Really easy to make and as comforting as you’d want a Tuesday dish to be. Why not also try it with some courgettes and smoked tofu? Just dropping some ideas out there 🐐

Been away for a while (the goat had some unplanned stuff to handle). But we’re back with a 100% homemade taco session 🌮

It was a double first. First time making seitan and tortillas from scratch - both easy as pie!

We’re working on ways to share more on how we make stuff, so stay tuned and drop any suggestions in the comments 🥰

Broccoli is in season and honestly at its peak 🥦

A simplicity win for today: fried broccoli and mushrooms in a soya cream, garlic, mustard and parsley sauce. And an understated polenta on the side, with just enough vegan butter and nutritional yeast to give it a bit of oomph.

Weekend is coming up, we’re almost there (well done for making it this far ✌️)

The goat is back!
And she decided to start the day with some peanut butter & chocolate muffins!

What a better way to start the day! 🥰

The goat is on holiday, it’s Wednesday so extra comfort is needed.

Our first attempt to handmade semolina pasta got crowned with seasonal veg and hearty herbs. Not half bad! 😋

It wouldn’t be a weekend escape without some cheesecake 🍰

Our first attempt to the classic, with soy yogurt and homemade apricot jam. There sure is some room for improvement so we’ll probably be back with another version (feat the goat, promise).

How’s your weekend been?

It’s been a while, hasn’t it?
We’re back with hearty layers of yum 😋

And here it is: the ultimate Greek summer classic. Stuffed peppers! 🇬🇷

The grand national debate is stuffed with mince vs “orphans” - as in without meat. Needless to say which side we’re on.

This one calls for generosity: lots of parsley, dill, oregano.. you can also add mint if you like.

Depending on the thickness of your peppers’ skin, they may take a little longer than an hour in the oven.

Insider tip: they’re best enjoyed the day after with tons of non-dairy feta 🤤

Ceci n’est pas une ratatouille. But it’s delicious nonetheless 😋

Aubergines and peppers love a good frying sesh so we started with that. Then came the onion, cumin and paprika. Two teaspoons of sugar followed and it all got covered into tomato and one mashed garlic clove. Of course there was a sprinkle of oregano round the end!

We also tried a new way to cook potatoes - but we’ll come back to it later because it deserves its own place.

Stay tuned, a Greek classic is underway 👋

Revisiting a classic is a good way to start the week. So, carbonara it is!

Awfully easy to make, all you need is pasta (of your choice, nobody’s judging), smoked tofu and soy or oat cream.

While frying the tofu you can also add some soy sauce - adds some depth and brings flavours together.

Have a great week!👋

One of us hates beer as a drink, but loves using it to make beer-braised chickpeas. So here’s to that 🍻

It’s summery and pretty easy to make. Just fry the aubergine well, pour white beer - then sprinkle some thyme and add a puréed garlic clove. Drizzle some soy or oat milk, a tsp of mustard and 2tbs of nutritional yeast (if you have any). Oh yeah, salt and pepper too and you’re done!

I think we’ve met before... 🤔 Remember the veg and grains bowl we made the other day? Well it got a makeover!

We ended up having leftovers so we thought why not make some fritters.

Just added some flour, breadcrumbs and a pinch of salt to bring out the flavours. Then fried them in sunflower oil - but you could use olive oil too if you feel like it.

Great to pack a sandwich with, dip them in sauces or devour them with a lemony rocket salad. Plus, a good way to keep food waste at bay ✌️

Making it to the middle of the week definitely calls for a treat 🍪

We’re celebrating this hump day with vegan shortbreads - exactly like the classic ones but with margarine instead of butter.

What’s the secret? Keep an eye on them as they cook and when they start getting brown, they’re ready.
They’ll be on the soft side as soon as they’re out of the oven, but just give them some time to cool (patience is a virtue).

Have a lovely day! 😘

We keep it easy when things get busy. This one doesn’t have a name, but it’s got seasonal veg, grains and herbal goodness 🥰

So here it is: courgette, mushrooms, pearl barley and quinoa in a tomato sauce with oregano and thyme. All blissfully sitting on a cloud of couscous.

Mondays call for extra comfort, so tonight it's VLT to the rescue 🥓🥬🍅

To make the vacon we marinated smoked tofu in soy sauce, harissa, onion powder, nutritional yeast and a pinch of salt.

Tempted? Just slice your tofu in 2-3mm slices so it drinks up all of the marinade's flavours and aromas. Leave it for 30mins, then pop it in the pan and fry until golden and crispy. The result will surprise you!

To start the week with some cosyness, a focaccia is always a good idea. And you only need 6 ingredients to bake it. 🍞

500g type 0 flour (or type 00 or Manitoba)
315g water
50g olive oil
10g fresh baking yeast
5g salt
Fresh rosmarin

Start with mixing the yeast with 300g water. Add the flour into your mixing bowl and pour the water and yeast. Mix at low speed. When it’s all mixed, slowly pour 20g of olive oil. When the oil is incorporated, add the salt and mix for 10 more mins until the dough is soft.

Oil up your hands and knead the dough for a bit - then leave it in an oiled bowl. Cover it with a clean kitchen towel and give it 2 hours to rise.

When it's doubled in size, place it on a baking tray and shape it as you like. We used a round cake tin but feel free to use what's at hand. Cover it again and let it rise for another 1 or 2 hours, depending on the size you want to have.

Finally mix 15g of water with 30g of olive oil. Make some holes in the dough with oiled hands and spread the mixture everywhere. Don’t worry if the oil doesn’t pe*****te the dough, it will when cooking. Place some rosemary and bake at 200°C for 40 min.

And that’s it! 🙂 Your delicious focaccia is ready! Let it cool and enjoy with some roasted veg, jam or with any other topping - it's versatile and happy to make new friends.

Buon appetito 🇮🇹

Let’s go to France and Turkey this Sunday evening. Well, not literally - let’s travel with our taste buds. 🇫🇷🇹🇷

A colorful and tasty ratatouille with a pilaf rice perfumed with thyme and piment d’espelette (a type of chili from the south of France) give a dash of comfort and energy as a new week rises.

What a better way to spend a Saturday evening than with a proper vegan burger? 🍔
With its homemade bun, patty and fresh veg, it’s perfect to chill in the weekend.

We just came back from the market with beautiful fresh vegetables to make nice Mediterranean food in the next days. 🍎🍆🥒🍋

Stay tuned!

How about some pasta tonight? 🍝

Made with courgette, mushrooms, olives and tomatoes, it brings all the taste and heartiness of the Mediterranean.

Easy, quick and delicious!

When you can’t go to Greece, let it come to your place.

Made from jackfruit, this vegan gyros will remind you of the streets of Athens on a warm summer evening, bringing you all the flavours and texture of the original gyros. 🌯🇬🇷

When you go you sometimes discover that some of your childhood favorites have always been plant-based.

These Algerian donuts are easy to bake and are really crispy outside and so soft inside!

They’re perfect with your morning coffee (or tea) or in the afternoon for a relaxing and yummy break.

When 🇮🇹 and 🇫🇷 have a date, the match is perfect!

From dolce vita’s country, the mushroom pizza is both soft and crispy with an amazing melting cheese.

The french salad is fresh and full of taste thanks to cider vinegar and hazelnut oil.

We bet that these two will have a nice life together. ❤️