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Do you enjoy cooking healthy food? Then try our vegetarian and vegan recipes for serene vitality

 Healthy food happy people - Chantal Voets

Hello, nice of you to come and take glance at my recipe review. Here, I have made a fine selection of recipes and chefs. Amanprana and/or I has/have a special bond with each of them. We, for example, have cooked together and have the same vision of eating. Healthy, tasty and refreshing meals without fuss. Tasty meals to be healthy and happy. Ayurvedic cuisine, macrobiotics, raw food, vegan cooking and proper food combinations have inspired my recipes.

In the meantime, I have put together quite a few recipes. From appetizers to pancakes and from delicious snacks to smoothies. The emphasis is on pure and natural, without refined nutrients. Nutrition is your best medicine!

Signature chantal voets

Lisette Kreischer

Healthy recipes by Lisette Kreischer, famed for The Dutch Weed Burger and her cookbooks

Lisette Kreischer is one of the chefs that we love to place in the spotlight here at Amanprana. And she does the same for us, because she loves our products. Lisette creates food concepts, is the founder of The Dutch Weed Burger and the author of numerous cookbooks, and her field of expertise is how to prepare both delicious and healthy meals.

Lisette discovered the world of plants when she was in her teens, and she became fascinated in how to use them. After a great deal of experimenting she found her inspiration, and today she shares her passion on her blog, Be Ecofabulous. But that's not all she's been up to - she has authored a wide range of books, with Ocean Greens, Plant Power, Non*fish*a*li*cious and Veggie in Pumps to her name, as well as having co-founded The Dutch Weed Burger.


A brief interview with Lisette Kreischer on her kitchen, her recipes and Amanprana

I started cooking healthy meals because:

I became a vegetarian when I was ten. It didn't feel right eating meat and fish. This also led to me taking a closer look at what else I was eating and what was available in the shops. I learnt about E numbers, how milk was produced, how eggs ended up on our supermarket shelves and what went into making cheese. And the more I learnt the more I preferred going to the health food shop, where I discovered the wild and exciting world of nuts, grains, legumes, herbs, vegetables, fruit and algae. I fell in love with vegetarian cuisine, and I noticed that every time I consumed vegetables my life improved. I felt better about myself and increasingly enjoyed eating. It developed into the supporting role for my life that I think it is intended to have - getting and keeping a healthy and fit body and creating space in yourself, which in turn gives you the energy you need to have fun.

My most exciting culinary adventure:

Making Vegan Cupcakes with Fairtrade bananas on a Fairtrade banana plantation in Colombia.

My biggest culinary failure and what I learnt from it:

I have never had a real culinary failure - if a dish didn't turn out as I had anticipated, it simply became something else.

Tips for the novice cook:

Don't think about limitations, think about possibilities. Vegetarian cuisine has an extraordinarily wide range of options. Everything - and I mean everything - is substitutable and can be made. Start with the active components of products, start with the strengths. In other words, start with your ingredients and build up from there. What is indispensable in the kitchen:

Shoyu, an organic fermented soya sauce, and smoked paprika.

To me, the most important thing for living a healthy lifestyle is:
To eat 100% vegan, to vary it, to eat seasonally and, where possible, sugar-free. Oh yes, and the most crucial thing for me is that I have learnt not to approach things from the basis of 'not allowed' and being very stringent when it comes to what you eat. When you look at food you must actually consider and experience the wonderful and magnificent opportunities it offers and the medicinal power of vegetable-based cuisine, and above all, you must enjoy it.

How I would describe my inner chef:

I want to always invite guests around who enjoy my meals with respect for everything that is alive, and with a focus on the ingredients and the flavours for those who love their bodies.
When I'm in the kitchen I cook quickly and roughly - I'm not particularly refined. To me it's about chucking great ingredients in a pan that are spontaneously gathered together and creating the wildest and most innovative dishes. The results are often accidental, but maybe not as accidental as I sometimes think ;-)

Aside from cooking, I also love to:

Eat! Practice yoga and qigong, listen to a beautiful Ludovico Einaudi concert, go gardening, sprouting and fermenting, working for my company, The Dutch Weed Burger, and spending time with my dear friend Jonathan, my family and my dog, Pooh.

My favourite dish:

It's always changing, and it depends on my mood and my physical condition. I'm a true sucker for a thick sourdough sandwich with tempeh bacon, slices of avocado, some lemon slices and a dash of hummus, which I also call the brute sandwich (Potluck).

For special occasions I often make:

Tempeh bacon, baked pumpkin with rosemary and homemade vegan mayonnaise, together with a hearty salad with pecans, avocado, lemon, seaweed and a creamy miso/lemongrass dressing.

The Noble House product that has won a place in my heart and kitchen is:

Amanprana Gula Java coconut blossom sugar and coconut oil. And also the amazing Bertyn seitan!

I've been familiar with Amanprana/Noble House since:

We worked together on the NON*FISH*A*LI*CIOUS cookbook, which also includes two great recipes from Chantal Voets.