Well hello there food lovers

Whether you have been eating plant-based for decades or your just new to the vegan thing: just follow your nose and guts and discover you can make the magic happen too. These quirky cookzines and The Scruffy Club (two new recipes every month) will turn you into a “ooh I love that” and “aah that’s great” chef in no time.

Zine 1: The ones you all really liked

Admit it, there is melancholy in our eyes. That’s why this first zine is full of Hektor classics. Dishes from the Canaries, from all over the world, full of love for every being. Don’t tell us cooking doesn’t make you a little mellow too.

Original artwork by Heidewinne & designed by Broos Stoffels.

Recipes in this zine

  • Canarian pumpkin pancakes

  • Hazelnut spread pizza (you’ll learn how to make our hazelnut choco spread and pizza dough :) )

  • Egg Benedict (including vegan bacon, English muffins and hollandaise sauce)

  • Garden pie

  • Tomato salad

  • Orange Rice pudding

Zine 2: Tomatoes at the heart of the table

Fiery red and sweet as honeydew. Tomatoes are any queer chef’s favorite ingredient. No wonder the second zine has them at the heart. Of the table, of the talk, of our love for plant-based cooking.

Original artwork & design by Broos Stoffels.

Recipes in this zine

  • Tomato Tarte Tatin (including a puff pastry recipe)

  • Surf & turf (with a base of tomato chutney)

  • Focaccia (oh yeah, another classic)

  • Lentil balls in tomato sauce

  • Platano chips with spicy salsa

  • Sausage rolls with homemade ketchup (make your own seitan)

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Let’s keep the pot boiling

Here’s a nice little idea: we’ll send you two new recipes every month and bring you vegan news, farming updates and insights on animal rights.

For only € 4,00 per month. Oh, and if you subscribe for a year (€30,00) you’ll get a digital version of the two magazines too.

Everybody say what? Let’s go to the club!

Throw a vegan brunch or dinner and don’t cook yourself

You are all about eating and not about cooking? We cater for everyone who likes plant-based food, so just ask The Scruffy Chef to prepare for pick-up or cook at your place. As he likes to taste things, he’ll travel worldwide.

Or are you looking for a vegan workshop for your (kitchen) team? Let’s cook something up!

How it all started…

“I never meant to be a chef, Samia. It just happened.”

“What do you mean, it just happened?”

Seated next to the colorful kitchen curtain at Hektor, with the Lanzarote wind in our hair, Bert and I pondered how we got into (plant-based) cooking...

“Yves read “Eating Animals” by Jonathan Safran Foer, and we decided to never eat animal products again after that. I initially panicked: it took us almost a decade to find an alternative for practically everything we love to eat.”

“I feel you. Wooing my wife involved a lot of vegetarian and vegan trial and error in the kitchen. I would say you’ve done a pretty amazing job – have you ever considered a cooking book?”

Great things happen when two quirky queers with a heart for food and animals meet. We cut a deal. I would help Bert out, and he would publish those recipes.

Food is my love language. My Spanish nana would stuff me with homemade tortilla de patatas. My auntie Amparo’s paella was the annual centrepiece on New Year’s Day. And growing up, my mom spoiled us with a mouthwatering creation daily.

Cooking food for loved ones is a magical place. There is just something about observing a group of people from the safety of the kitchen as they stuff their faces with the meal you made and chat away.

“Enough with the chitchat, Samia. It’s time to create memories. Let’s meet at the table.”

“All of the happiness. None of the cruelty. Let’s do it.”

This series of classic Hektor plant-based brunch recipes will spark joy, not hurt a living soul, blow your (and everyone else’s) mind, and create memories for life.

Happy cooking. See you at the table.

The Scruffy Chef …

is written by Bert Pieters & Samia Suys. At the core is their heart for cooking and animals and the opportunity to spread a cruelty free message on your favorite sandwich. That sounds weird, but that’s how we are.

All recipes are part of Hektor’s brunch menu, Lanzarote’s only plant-based guesthouse & artist residence. Oh, and there are a couple of rescues on the farm too.

Contact Scruffy

Email
thescruffychef@hektor.es