• Michelle Braakhuis


Easy basics to bring your meals to taste.


Fries before all the lies from the industry about health benefits, regarding mayonnaise.

We all know it’s unwise, propagandised and irrelevant.

Veganaise tastes so much better anyways, with the sweetness of knowing it took 0 eggs to create the exact same flavour like back in the days.


  • 480 ml (2 cups) unsweetened soy milk

  • 4 tbsp vinegar⁃ 4 tsp mustard ⁃ 4 tsp salt

  • 1 L. (4 cups + 8 tsp) sunflower oil

  • 2-3 tbsp maple syrup (optional)

extra needed: high bowl, hand-held blender


Mix the soy milk, vinegar, mustard, salt and if you want, the maple syrup in a high bowl.

Use a hand-held blender to blend everything well and slowly pour the oil into the bowl, until it reaches the right consistency.

To add more flavour, use herbs or spices.


Satésaus, satay sauce, peanut sauce.

I’m not quite sure what the right word is to announce this easy-peanuts-peasy recipe.

But I do know it tastes great with tempeh, sweet potato, rice and fries with veganaise.


  • 3 cm fresh ginger

  • 3 shallots

  • 2 garlic cloves

  • 175 g (2/3 cup + 1/2 cup) peanut butter (with bits of nut)

  • 1 can full fat coconut milk (400 ml)

  • 2 tsp ground cumin

  • 3-4 tbsp soy sauce

  • 1-2 tbsp sambal

  • 1 tsp cayenne (optional)

  • 1 tbsp freshly sliced red pepper (optional)

extra needed: saucepan


Finely chop the shallots, ginger and garlic.

Bake 3-5 minutes in a little bit of oil.

Add the peanut butter and coconut milk, stir well.

When the sauce thickens add the soy sauce, cumin and sambal.


Loaded with vitamin C, zinc, calcium and iron.

What’s not to like about tomatoes, when using these healthy vitamin bombs in recipes?

Tomato sauce is easy to make, ideal to spice up your pasta, or as a perfect base for tomato soup.


  • 1 kg (2.2 pounds) fresh tomatoes, halved

  • 3-4 garlic cloves

  • 2 onions

  • 2 sprigs of thyme

  • 2 sprigs of rosemary

  • 1 tbsp oregano (or 1 hand fresh basilicum)

  • olive oil

  • salt and pepper to taste

extra needed: oven, baking tray, blender or food processor


Preheat the oven at 190℃ (375℉).

Place the halved tomatoes on a baking tray and drizzle with olive oil and salt.

Remove thyme and rosemary from stem, and chop roughly together with the garlic.

Add the herbs mixture to the tomatoes and grill for about 50-60 minutes.

When the timer goes off, take the baking tray out of the oven and let it cool down.

Place the tomatoes in a blender or food processor, add the fresh basilicum (if needed) and blend until smooth. Bring to taste with salt and pepper.


Give your dish a Dutch touch and serve this cream sauce with broccoli, cauliflower or mushrooms (works with many vegetables).


  • 1 lemon + lemon zest

  • 100 g (1 cup) silken tofu (organic supermarket)

  • 150 g (1 cup) unsalted cashew nuts, soaked for 4 hours

  • 1-2 garlic cloves, crushed

  • salt and pepper to taste

extra needed: rasp, blender or food processor


Add the silken tofu (without the package water) and cashew nuts (also without the water) to a high speed blender of food processor.

Mix and add zest from the lemon and squeeze out the lemon juice.

Mix again and bring to taste with salt and pepper.


Yeah, cheese. You can life live without it.

And when the day comes you are prepping a dish with chicory, sprouts, broccoli or zucchini..add this cheese sauce. (goes well with dishes from the oven).


  • 6 tbsp flour (oatmeal or buckwheat flour to make it gluten free)

  • 2 tbsp coconut oil (or rapeseed oil)

  • 350-400 ml (1 cup + 1/2 cup) soy milk

  • 6 tbsps nutritional yeast

  • salt and pepper to taste

extra needed: saucepan, spoons & cups, whisk


Melt the coconut oil in a saucepan. Add the flour and whisk.

Make sure it thickens, this becomes your roux.

Add the soy milk slowly, and whisk again until the milk and roux are completely mixed.

Use salt and pepper for the finishing touch.


A nice twist comparing to the tomato sauce.

This sauce works really well with pasta, lentils, chick peas or (sweet) potato.


  • 3 roasted red peppers

  • 2 sweet potatoes (steamed or boiled)

  • 150-200 ml (3/4 cup) almond milk

  • 2-3 garlic cloves

  • salt and pepper to taste

extra needed: blender or food processor


Throw everything into a blender or food processor, and blend to a smooth sauce.

To make it more spicy, you can add some cayenne pepper.

To soften, add a little lemon or lime juice mixed with a pinch of sugar.


Pasta pesto, a well-known dish.

But what about portobello with sun dried tomatoes, bell peppers with onion and cherry tomatoes, puff pastry with pretty much anything, wraps with mango and cashews or tomato soup..all combined with pesto. Nice dude!


  • 2 handfuls of basil (or more if you like)

  • 4-5 garlic cloves

  • 150 g (1 cup) pine nuts

  • 60 g (1/2 cup) nutritional yeast

  • 2-3 tsp lemon juice

  • 1 tsp cayenne pepper (optional)

  • 1/2 tsp black pepper

  • salt to taste

  • olive oil for a creamy pesto

extra needed: blender or food processor


Mix everything in a blender or food processor and add as much olive oil as needed.


Combine sweet with salty, and taste the flavours of the Indian cuisine.


  • 1 mango, peeled and chopped

  • 1 onion, chopped

  • 30 ml (1 oz) white wine vinegar

  • 1-2 garlic cloves, finely chopped

  • 1 red pepper, finely chopped

  • 2 cm ginger

  • 1 tsp clove

  • 100 g (1/2 cup) organic cane sugar

  • 3 tbsp olive oil

  • 1 tsp cayenne pepper

  • 1 tbsp lemon juice

extra needed: saucepan


Heat oil in a pan and fry the mango, garlic and onion for a few minutes.

Add the vinegar.

Then add the ginger and red pepper, and leave it to boil for about 30 minutes over low heat.

Add the clove and sugar and boil again for about 10 minutes.

Bring the chutney to taste with cayenne pepper, lemon juice, salt and pepper.

Mix and keep on low heat until the chutney has thickened into a jam.

Allow the chutney to cool down and store in the refrigerator.

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