Here's how to eat more vegetables!

Extra vegetables on my plate, I never say no to that … they are so versatile and deeeelicious! I really love the different flavors and textures. Not to mention those beautiful colors. Here at home, I often try to surprise my hubby and Grace with original vegetable dishes. They are so much more than just a ‘sidedish’, you can really do anything with them!

‘Straight from the ground’ with farmer Tijs

Every week I look forward to picking up my package of fresh vegetables from my local farmer around the corner. It’s lovely to walk with Billie among the fields of ‘De Groentelaar’. Digging in the earth and those endless chats with farmer Tijs about vegetable varieties, seasons… that really makes me happy. I have immense admiration for people who love their craft, it’s incredible what he knows about vegetables! I learn something new every time. Tijs passionately grows organic vegetables in a sustainable way, with great attention to flavor and freshness, at the pace of the seasons.

This time it’s all about leeks: green gold straight from the ground, such a grateful and local product with which you can make the most delicious dishes, such as this hachis parmentier with cauliflower and leeks or to make a delightful broth and use it to make vol-au-vent. How do you easily cut, clean, and store leeks? And what can you do with the greens? Tijs knows it all!

Discover all tips & videos from Tijs

With the launch of ‘Sofie & Friends’ I also welcome Sidney, a talented veggie chef with international experience in the best restaurants in the world. He makes veggies fun and inspires with easy veggie dishes ‘to make your body rock again’. In his latest recipe videos, Sidney goes crazy with zucchini: this veggie panini with mozzarella is a real flavor bomb and irresistibly delicious. But also his tabbouleh salad with grilled zucchini, arugula, and sun-dried tomatoes are an absolute winner… Discover them all here on the platform!

Go check out Sidney's recipes

Vegan, veggie, or flexi: seasonal inspiration

One or more days a week, I cook exclusively with vegetables for my family. This variation is healthy, budget-friendly, and autumn – winter are the perfect seasons for flexitarian eating! Local vegetables are the ideal ingredients to create flavorful casseroles and stews. From vegan to veggie or flexi, you will find something for everyone on my website:

Happy moments with extra vegetables

In my cookbook Happy Moments, you will find numerous original veggie recipes, including this vegetarian pita with mushroom shawarma, just like at the pita bar. The mushrooms have a wonderfully meaty texture, definitely worth trying for that extra flexi twist. With garlic sauce, harissa… Enjoyyyy!

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