Italian, Pasta

Pasta with chilli and lemon pesto, soybeans and avocado

A very green and tasty pasta dish that saturates very well! (The recipe is inspired by a recipe in the magazine Buffé, from 2014.)

Serves 4

400 g spaghetti
250 g green soybeans
1 dl capers
3 avocados, peeled, pitted and diced
2 garlic cloves, crushed
2 green chillies, coarsely chopped
60 g pine nuts
4-5 basil sprigs
1 handful bunch of parsley
Finely grated zest and juice of 1/2 lemon
1 dl olive oil
75 g Parmesan cheese, grated

Cook the spaghetti according to the instructions on the package. Make the pesto by blending garlic, chilli, pine nuts, basil, parsley, zest and juice of lemon, olive oil and parmesan cheese in a food processor to a fine-grained paste. Mix the spaghetti, pesto, capers and avocado and serve!

Soup, Tex-mex

Spicy bean soup with guacamole

This is a rich and spicy bean soup with guacamole as icing on the cake!

Serves 7

1 batch of guacamole (see recipe under Corn tortillas with fried beans and guacamole, but preferably omit the tomato, red onion and chilli since they are anyway included in the soup)
2 dl each of three kinds of dried beans (e.g. black, kidney and borlotti beans)
2 red onions, chopped
2 green peppers, chopped
2 garlic cloves, crushed
1 kg crushed tomatoes
4 dl broth from boiling the beans
0.5 dl tomato purée
0.5 tsp herb salt
0.5 tsp ground black pepper
1 tsp ground cumin
1 tsp ground coriander
2 tsp ground chilli peppers
2 tsp oregano
1 bunch of coriander sprigs, chopped
Oil for frying

Soak the beans and cook them according to the instructions on the packaging (it works fine to cook them in the same pot, just use the longest cooking time). Save 4 dl of broth from boiling the beans. Heat the oil in a pan and fry the onion for one minute. Add garlic and fry for another minute. Add the peppers, crushed tomatoes, broth from the beans, tomato purée and all the dry spices and let simmer for 5-10 minutes. Stir at last in the chopped coriander sprigs. Serve the bean soup with a large dollop of guacamole, prepared according to the recipe earlier in the blog.

Middle eastern, Salad

Melon and artichoke salad with hummus

Melon is so delicious, and it makes this salad very fruity and juicy. It is also a very nice contrast to the nutty flavor of the cashew nuts and the flavorful hummus.  Thus, I hereby share with you my well optimized and tastiest hummus recipe! (The recipe for the salad is inspired by a recipe in the magazine Buffé from 2009.)

Serves 4

Melon and artichoke salad

1 cantaloupe, peeled and split into 2 cm cubes
3 fresh artichokes (or 1 can of artichoke hearts)
70 g rocket salad
150 g cashew nuts
3 avocados, peeled and diced
Juice of one lemon
2 tbsp olive oil
Oil for frying

Boil the artichokes in salted water for about 45 minutes. Remove the leaves and put them in a bowl. Cut off the stems and remove the “beard”. Cut the hearts into smaller pieces. Heat the oil in a pan and fry the cashew nuts until golden. Mix cantaloupe, artichoke hearts, rocket, cashew nuts, avocado, lemon juice and oil. Serve the salad with hummus (recipe below) and eat the meaty part of the artichoke leaves as a snack.

My tastiest hummus

230 g cooked chickpeas (drained weight)
1 dl olive oil
1 garlic clove, crushed
2 tsbp lemon juice
2 tbsp tahini
1 tsp ground cumin
0.5 tsp herb salt

Blend all ingredients in a food processor until smooth.

Tex-mex, Wraps

Quesadillas with black beans, jalapeno and mozzarella

This is dangerously good! Crispy tortillas, tex-mex seasoned vegetables with heat from jalapeno and melting mozzarella … Mmm… (The recipe is inspired by a recipe in the “New Vegetarian Kitchen” by Nicola Graimes.)

Serves 4-5

460 g of cooked black beans (drained weight)
200 g mozzarella, cut into smaller pieces
2 red peppers, cut into short sticks
1 red onion, chopped
1 jalapeno, finely chopped
1 garlic clove, crushed
1 tsp ground cumin
0.5 tsp herb salt
0.5 tsp ground black pepper
8 small wheat tortilla breads
Oil for brushing
1 batch guacamole, according to the recipe under Corn tortillas with fried beans and guacamole

Heat the oven to 200 °C. Prepare the guacamole according to the recipe earlier in the blog. Stir together all ingredients and spices and spread it on 4 tortilla breads on a baking tray. Add a tortilla on top of each filling and brush it with oil. Bake in the oven for about 10 minutes or until the bread has become golden brown. Serve with guacamole.

Tex-mex, Wraps

Corn Tortillas with fried beans and guacamole

This is an absolutely delicious version of vegetarian tacos! Thereby, I will share with you my favorite guacamole recipe. (The recipe for the corn tortillas is taken from the back of the cornmeal package from Saltå Kvarn.)

Serves 6

1 batch of corn tortillas (recipe below)
1 batch of fried black beans (recipe below)
1 batch of guacamole (recipe below)
1 cucumber, chopped
3 tomatoes, chopped
2 bell peppers, chopped
1 red onion, chopped

Serve the fried beans on a corn tortilla topped with chopped vegetables and guacamole. Try to roll up if you can, otherwise spread the topping on the tortilla and eat it like a pizza.

Corn tortillas

2.5 dl cornmeal
1 dl wheat flour
1 egg
5 dl water
1 tbsp oil
1 pinch of salt

Whisk together eggs, water and oil and then mix in the remaining ingredients. Fry the batter as pancakes.

Fried black beans

700 g cooked black beans (drained weight)
2 tbsp tomato paste
2 dl water
1 tsp coarsely ground black pepper
1 tsp ground chilli pepper
1 tsp ground cumin
Oil for frying

Heat the oil in a frying pan. Add the beans and mash half of them with a fork while they are frying for a couple of minutes. Stir in the water, tomato puree and spices and simmer for a few minutes.

My best guacamole

4 avocados, peeled and mashed
2 dl yogurt
1 red onion, finely chopped
1 tomato, finely chopped
1 red chilli, finely chopped
1 garlic clove, crushed
juice of half a lime
2 pinches herb salt
0.5 tsp cayenne pepper

Mix all ingredients.

Crepes and pancakes, French

Crepes with feta cheese, walnuts, pears, asparagus and avocado

The combination of the sweetness of the pears, the saltiness of feta cheese, the creaminess of the avocado, the crispiness of asparagus and the nut flavor of the walnuts is a real hit! The crepe recipe is from the Health Cookbook by Ulrika Davidsson. Is it a dessert? Is there a main course? Yes it’s both, it’s a main dish that tastes like a dessert but saturates as a main course! Could it be better?!

Serves 4

Crepes

3 eggs
5 dl milk
1.5 dl whole spelt flour
1 dl wheat flour
1 tsp salt
Oil for frying

Filling

200 g feta cheese, diced
130 g walnuts, roughly chopped
2 avocados, peeled, pitted and diced
2 pears, seeded and diced
250 g asparagus, cut into smaller pieces
1 tbsp olive oil
1 tsp coarsely ground black pepper

Beat the eggs, flour and half of the milk to a lump-free batter. Beat in the remaining ingredients for the crepe batter. Fry it like pancakes. Fry the asparagus a couple of minutes. Mix it with the remaining ingredients for the filling. Spread the filling on one half of a crepe and fold over the other half. Eat together with a green salad.