Salad, Tex-mex

Vegetarian nachos platter

A vegetarian version of a classic dish! Feel free to make more cheese gratinated nachos than in the recipe and eat as a snack, it’s dangerously good!

Serves 4

1 batch of fried black beans (see recipe under Corn tortillas with fried beans and guacamole)
130 g tortilla chips
100 g cheese, e.g. cheddar, grated
2 dl sour cream
100 g salsa sauce
2 tomatoes, finely chopped
2 bell peppers, finely chopped
1 red onion, finely chopped
200 g corn

Preheat the oven to 225 °C. Spread the tortilla chips on a baking sheet and sprinkle with the grated cheese. Gratinate in the oven until the cheese bubbles, about 5 minutes. Prepare the fried black beans according to the recipe earlier in the blog. Mix the chopped vegetables and corn. Serve the cheese gratinated nachos with vegetables, fried black beans, a dollop of sour cream and salsa sauce.

Mediterranean, Side dish

Mashed beans with pistachio and rosemary sprinkle

Mashed beans is a perfect side dish for vegetarian food, because it is full of high quality proteins. Hence, it goes very well together with e.g. carrot patties (see recipe under Carrot and sunflower seed patties with potatoes, curry yoghurt and bean salad). This is a version with white beans and cream cheese which is very creamy and delicious!

Serves 4

460 g cooked white beans (drained weight)
200 g cream cheese
0.5 tsp herbal salt
1 pinch of ground black pepper
1 pinch of ground white pepper
100 g pistachios, coarsely chopped
3-4 sprigs of rosemary, stripped
Oil for frying

Blend beans, cream cheese, salt and pepper in a food processor. Heat oil in a pan and fry pistachios and rosemary a couple of minutes until the nuts are slightly browned. Serve the bean mash sprinkled with pistachio and rosemary.

Italian, Pasta

Vegetarian spaghetti bolognese with olives

This is a vegetarian variant of spaghetti bolognese with flavors of oregano, tomatoes, olives and olive oil. This is good!

Serves 5-6

1 onion, finely chopped
2 garlic cloves, crushed
460 g cooked chickpeas (drained weight)
230 g cooked kidney beans (drained weight)
130 g green olives
500 g crushed tomatoes
1 tbsp oregano
1 tsp herb salt
1 tsp ground black pepper
1 pinch of cayenne pepper
Oil for frying
Olive oil to drizzle

Heat oil in a pan. Fry the onions for a couple of minutes. Add the garlic and fry for another half a minute. Add chopped tomatoes and all spices. Let simmer for about 5-10 minutes. Stir in the beans and olives. Serve the bolognese with spaghetti and drizzle with a good olive oil on top!

Indian, Stew

Chickpea curry with coconut milk and lime

This is a very tasty curry with flavors of coconut milk, green chili and lime.

Serves 4

1 onion, finely chopped
700 g cooked chickpeas (drained weight)
400 g coconut milk
2 garlic cloves, crushed
1 tbsp grated fresh ginger
2 green chillies, finely chopped
1 tbsp ground coriander
1 tsp turmeric
0.5 tsp ground chilli pepper
1 tsp herb salt
0.5 tsp ground black pepper
1 tbsp squeezed lime juice
Oil for frying

Heat oil in a pan. Fry the onions for a couple of minutes. Add garlic, ginger and chilli and fry for another minute. Add the chickpeas, coconut milk, lime juice and spices and simmer for about 5-10 minutes. Serve with rice.

Asian, Wok

Tofu and cabbage wok

This is a very tasty and healthy wok which saturates well, with fresh flavors of ginger and lemon. (The recipe is inspired by a recipe from Fredrik Paulún’s webpage www.isodieten.se.)

Serves 6

1 kg firm tofu, diced
1 leeks, sliced
4 carrots, finely sliced
1 cabbage head, shredded
2 garlic cloves, finely chopped
2 red chillies, finely chopped
2 tbsp finely chopped fresh ginger
230 g cooked black beans (drained weight)
180 g fresh mungbean sprouts
0.5 dl sesame seeds
1 tbsp sesame oil
1 dl soy
0.5 dl lemon juice
Oil for frying

Heat oil in a wok. Fry the sesame seeds for a couple of minutes. Add the leeks and carrots and stir-fry for 4-5 minutes. Add the cabbage, garlic, chilli and ginger and stir-fry for another couple of minutes. Stir in tofu, bean sprouts, black beans, sesame oil, soy sauce and lemon juice and mix until everything has become warm. Serve.

Indian, Stew

Yoghurt curry with cauliflower and beans

This is a very tasty and flavorful curry dish with a tart flavor of yoghurt and a distinct flavor of roasted caraway seeds which is so good!

Serves 6

1 cauliflower head, divided into smaller florets
1 onion, chopped
250 g champignons, sliced
460 g cooked small white beans (drained weight)
230 g cooked borlotti beans (drained weight)
2 garlic cloves, crushed
2 tbsp grated ginger
5 dl yoghurt
2 dl cream
2 tsp herb salt
1 tsp ground cardamom
1 tbsp caraway seeds
1 tbsp turmeric
1 pinch of cayenne pepper
Oil for frying

Heat the oil in a pan. Fry the caraway seeds for a couple of minutes. Add the onion, champignons and cauliflower and fry for another 4-5 minutes. Include the garlic and ginger the last minute. Stir in the yogurt, cream and the remaining spices. Let simmer for about 5 minutes. Stir finally in the beans. Serve with brown rice.

Salad, South American

Quinoa with black beans and cumin

This is an easily prepared and tasty dish which also saturates very well. Stir-fried broccoli is such a tasty side dish, it’s like candy! (The recipe is inspired by the recipe “Quinoa with Black Beans and Cumin” from www.allrecipes.co.uk.)

Serves 4

2 dl quinoa, rinsed
460 g cooked black beans (drained weight)
200 g corn
1 onion, chopped
2 garlic cloves, crushed
1.5 tsp ground cumin
1 pinch of cayenne pepper
1 tsp herb salt
0.5 tsp ground black pepper
Oil for frying

Heat the oil in a pan and fry the onion for a couple of minutes. Include the garlic the last half-minute. Add spices, quinoa and water as directed on the quinoa package and cook according to the designated cooking time. Stir in the cooked beans and corn. Serve with stir-fried broccoli!

Soup, Spanish

Chickpea gazpacho

I found a recipe for chickpea gazpacho on Kung Markatta’s website (http://www.kungmarkatta.se/recept/visa-recept/kikartsgaspacho-746/) and thought it sounded very exotic! It was lucky that my love for adventure overcame my doubts that it would be tasty, because this was really a taste experience! Since all the ingredients are raw each ingredient in the soup contributes with a lot of flavor, so it becomes a very tasteful mix of many strong and good tastes! Do not be tempted to heat it because it will take away many of the flavors. Also, I should mention that it is extremely easy to prepare! Here is my version of the recipe:

Serves 4

400 g cooked chickpeas (drained weight)
1 onion, coarsely chopped
200 g white bread without edges, roughly chopped
1 garlic clove, crushed
1 dl olive oil
5 dl water
2 tbsp red wine vinegar
1 tsp herb salt
0.5 tsp ground black pepper
1 tsp ground cumin

Blend all ingredients in a food processor or a blender into a smooth soup. Serve it cold with a good bread!

Morrocan, Stew

Chickpea tagine with saffron

This is a dish with north African flavors. It’s very flavorful and goes well together with couscous. The recipe is inspired by a recipe in The Meat Free Cookbook.

Serves 5

1 onion, chopped
2 garlic cloves, crushed
1 tbsp finely grated ginger
2 carrots, sliced
1 sweet potato, peeled and diced into 2 cm cubes
2 red bell peppers, cut into 2 cm pieces
2 celery stalks, sliced
1 zucchini, cut into half-moons
500 g crushed tomatoes
700 g cooked chickpeas, drained weight
1 tsp ground cumin
1 tsp ground coriander
1 tsp herb salt
0.5 g saffron
1 cinnamon stick
3 dl water
Oil for frying

Heat oil in a pan. Fry the onions for one minute. Add carrots, celery, potato, garlic and ginger and fry for another two minutes. Stir in the crushed tomatoes, water and all the spices. Boil for about 20 minutes or until the vegetables have become al dente. Add the zucchini, bell peppers and chickpeas and bring to a boil. Serve the tagine with whole wheat couscous.

Indian, Stew

Mung beans in coconut curry

This dish tastes like nothing I’ve tasted before! I think it may be the toasted cumin seeds which give a special flavor, or it may be a combination of all the ingredients. So it’s hard for me to explain what it tastes like, you simply have to trust me that it is good and try it for yourselves! (The recipe is inspired from Vikram Vij’s recipe from the cookbook Vij’s at Home.)

Serves 6

3 dl dried mung beans
500 g passata
4 dl coconut milk
2 garlic cloves, crushed
2 tbsp finely grated fresh ginger
1 tbsp caraway seeds
2 tbsp ground coriander
1 tsp turmeric
2 tsp herb salt
1 pinch of cayenne pepper
1 handful cilantro, chopped
Oil for frying (eg rapeseed oil)

Cook the beans according to the instructions on the package. Heat oil in a pan. Fry the cumin seeds one minute. Add garlic and ginger and fry for another minute. Stir in the passata, coconut milk, and all the dry spices and let simmer for about 5-10 minutes. Add the beans and cilantro and bring it to a boil again. Serve the curry with brown rice.