Vegan Chef Noémie Cazier and her Tomato Zucchini Pie


Recipes, tips, and tricks on how to be a healthy happy vegan in the country of cheese

Q: What can’t you live without in the kitchen?
My blender. It’s really a cheap one, nothing fancy. It cost me 50 euros, but I have had it forever and it does an awesome job.
Q: What are some of your favorite ingredients?
Bananas for ice cream, cashew nuts for raw cakes, dates for sweetness and caramel, peanut butter powder for creamy naughty sauce without extra loads of calories, and sriracha for everything savory.
Q: Any food secret you swear by?
I always steam my veggies for 15 minutes before roasting them in the oven. It saves a lot of time and they’re perfectly crispy outside and creamy inside.


Tomato Zucchini Pie


For the crust
2 cups flour
½ cup coconut oil, more if necessary
1 tsp salt
¹/³-½ cup ice water, more if necessary

For the filling
4 zucchinis
10 tomatoes
3 tsp olive oil
5 fresh sage leaves
Branch of rosemary
Salt to season


Slice the zucchinis, steam for 20 min, and let cool. During this time you can make the crust. Combine the flour and salt in a large bowl. Add your solid coconut oil and mix until it sticks together when you squeeze it. Add the water, and if necessary, add a little more water until the texture is right. Place in the fridge for 1 hour.

Preheat oven to 250°C/485°F. Use a rolling pin to roll the dough into a large circle, using extra flour to keep things from sticking as you go. Place the crust in a pan. Slice tomatoes. Alternating one slice zucchini with one slice
tomato, place in a spiral, beginning at the edge of the pie and finishing in the center. Add olive oil, crushed sage and rosemary, and salt. Place pie in oven; reduce heat to 200°C/390°F. Bake for about 45 minutes or more, until topping is lightly browned. Let cool before serving. Add a branch of basil in the center for decoration.


Beetroot Burgers


For the burgers
3 steamed sweet potatoes
2 cups steamed beetroot
1 can cooked chickpeas
1 tbsp olive oil
1 tsp paprika powder
Handful of chopped, fresh cilantro
1 cup rice flour

For the avocado sauce
1 avocado
Handful of chopped, fresh cilantro
Handful of chopped, fresh basil
2 tbsp soy yogurt
1 tbsp olive oil
Juice of ½ lemon


Pre-heat your oven to 180°C/350°F. Cut the steamed sweet potato into wedges and set aside. Blend chopped beetroot, chickpeas, olive oil, paprika powder, and cilantro into a mushy consistency. Transfer the mixture into a bowl. Add the rice flour (little by little) and mix well.

Shape 4 medium burger patties. Place the sweet potato wedges and beetroot burgers on a baking tray covered with parchment paper, and place in the oven for 15 minutes. Flip the burgers and let cook for 10-15 minutes. Blend all ingredients for the avocado sauce. Stack up all parts of your beetroot burger. Add salt and pepper as preferred and use
your favorite burger veggies to pile up.