Dutch version below!

In collaboration with @lekkerveganl and @vegetariersbond I have veganized this recipe from the Dutch Allerhande magazine, which originally has cheese and eggs in it. Luckily it was easy to leave out without compromising for taste. Recipe (serves 4) Prep time: 30 minutes

  • 65 grams peeled pistachio nuts

  • 1 cup basil, packed

  • 6 tablespoons olive oil

  • 35 grams vegan parmesan (for example Willicroft brand) or nutritional yeast

  • 1 clove of garlic

  • Juice of ½ lemon

  • Salt and pepper to taste

  • 250 grams pearl couscous

  • 75 grams mixed salad

  • 700 grams green asparagus

  • Olive oil for grilling

1. Add the pistachio nuts, olive oil, basil, vegan parmesan or nutritional yeast, garlic, lemon juice, salt and pepper to a blender and blend until you have a smooth pesto. 2. In the meanwhile, cook the pearl couscous according to the instruction on the package. Drain the couscous and add some pepper and salt to taste. 3.Cut off the ends of the asparagus. Heat a grill pan and add 1 or 2 tablespoons of olive oil. Grill the asparagus for 5-8 minutes, turning the regurlary. 4. Divide the pearl couscous between four plates and add a handful of mixed salad on top. Add the asparagus and blobs of pesto. Crumble some pistachio nuts on top and drizzle with olive oil and lemon juice.

Dutch In samenwerking met @lekkerveganl en @vegetariersbond heb ik een recept van de Allerhande geveganized waar oorspronkelijk kaas en ei in zat. Gelukkig was het super eenvoudig om vegan te maken en net zo lekker!

Recept (4 personen)

Tijd: 30 minuten

  • 65 gram gepelde pistachenoten

  • 1 pot basilicum

  • 6 eetlepels olijfolie

  • 35 gram vegan parmezaanse kaas @willicroft of edelgistvlokken

  • 1 teentje knoflook

  • Sap van ½ citroen

  • Zout & peper naar smaak

  • 250 gram parelcouscous

  • 1 zak (75 gram) gemixte sla

  • 700 gram groene asperges

  • Olijfolie om in te grillen

1. Voeg de pistachenoten, olijfolie, basilicum, vegan parmezaanse kaas of edelgistvlokken, knoflook, zout, peper en citroen toe in een kleine blender. Blend totdat je een glad mengsel hebt.

2. Bereid ondertussen de parelcouscous en volg de aanwijzingen op de verpakking. Giet de parel couscous af en laat goed uitlekken.

3. Snij de houtige onderkant van de asperges er af. Verhit een grillpan en voeg 1 à 2 eetlepels olijfolie toe. Grill de asperges voor 5-8 minuten en keer ze regelmatig. Voeg eventueel wat peper en zout toe voor extra smaak.

4. Verdeel de parelcouscous over vier borden en leg een handjevol gemixte sla er boven op. Leg de asperges er boven op en schep wat pesto erover heen. Kruimel wat pistachenoten eroverheen en besprenkel met wat olijfolie en citroensap.

Would love to see if you recreated this recipe. Tag me @nourishingfoods for a feature!

  • Fleur

Now that the weather is getting warmer I am in need of a refreshing dessert. The cheesecake with cherry compote definitely hits the spot. It is made with healthy ingredients such as coconut milk, chickpeas (yes... in a cheesecake.. you won't taste it!), maple syrup, dates and almonds. Can't get enough of it, so let's get into the recipe!

Recipe (serves 10-12) Prep time: 1.5 hours Base

  • 150 grams (1.5 cup+2 tablespoons) oatmeal

  • 150 grams (1 cup) almonds

  • 150 grams (2/3 cup) dates

  • 2 tablespoons almond butter

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon salt


  • 1 can (400 ml) full fat coconut milk

  • 200 grams (1 1/3 cup) cashews (soaked +4 hours beforehand)

  • 200 grams (1 cup) chickpeas

  • 120 ml (1/2 cup) maple syrup

  • 3 tablespoons corn starch

  • 60 ml (1/4 cup) lemon juice

  • 1 tablespoon lemon zest

  • 1 teaspoon vanilla extract

Cherry compote

  • 300 grams frozen cherries (defrost them)

  • 60 ml (1/4 cup) cherry juice (or water)

  • 1 tablespoon cornstarch

  • 2 tablespoons coconut sugar


  1. Preheat the oven to 160 degrees Celsius (320 Fahrenheit)

  2. In a blender or food processor, blend all the ingredients for the base until you have a sticky dough.

  3. Line a 20 cm pie dish with baking paper (or add some oil/butter) and press the dough into the pan. Place it into the fridge.

  4. In the meanwhile, blend the ingredients for the filling until you have a smooth batter. Pour the cheesecake filling into the pie pan.

  5. Bake the cheesecake for 50 minutes. Let it cool down completely and place it into the fridge to set for 4+ hours.

  6. While the cheesecake is baking you can make the cherry compote. Add the defrosted cherries, cherry juice or water and coconut sugar to a sauce pan and bring to a boil. Reduce to low heat and let it simmer. Mix the cornstarch with some water and add this to the cherry compote. Stir until the cherry mixture has thickened. Remove from heat.

  7. When the cheesecake has set, take it out of the fridge and add the cherry compote. Now it's ready to serve. Enjoy!

Would love to see if you recreated this recipe. Tag me @nourishingfoods for a feature!

  • Fleur

I love a good classic crumble but I wanted to spice things up a little bit and make a chocolate crumble because... why not? The dark chocolate pairs really well with the juicy, and tad sour, cherry and blueberry mixture. This crumble is free of refined sugars and oils but still tastes decadent. Not to mention that it is incredibly easy and quick to make (which is a must in my kitchen)

Recipe (serves 8-10) Prep time: 45 minutes

  • 1/4 cup walnuts

  • 1 cup oatmeal

  • 3 tablespoons wholewheat flour

  • 3 tablespoons cacao powder

  • 3 tablespoons tahini

  • 1/4 cup date syrup

  • 1 teaspoon cinnamon

  • 1/4 teaspoon salt

  • 1 teaspoon vanilla extract

  • 2.5 cups (400 grams) frozen cherries

  • 2/3 cup (125 grams) frozen blueberries

  • 2 tablespoons date syrup

  • 1 tablespoon corn starch (mixed with some water)

  • Dark chocolate to serve


  1. Preheat the oven to 175 degrees Celsius (350 Fahrenheit).

  2. In a bowl, combine the oatmeal, walnuts, whole wheat flour, cacao powder, cinnamon and salt. Set aside.

  3. In another bowl, combine the tahini, date syrup and vanilla extract. Add this mixture to the other bowl and combine until you have your crumble.

  4. Heat a saucepan and add the frozen cherries and blueberries and a bit of water. Reduce to low heat and cook for 5 minutes.

  5. Add the date syrup and corn starch slurry and cook until it's thick.

  6. Add this cherry-blueberry mixture to a dish and top with the chocolate crumble. Bake in the oven for about 25-30 minutes.

  7. Let it cool down for 5 minutes and serve warm with the dark chocolate and some ice cream or yogurt.

Would love to see if you recreated this recipe. Tag me @nourishingfoods for a feature!