Stew, Thai

Lime and coconut curry with tofu and vegetables

A coconut curry flavored with chilli and lemongrass is very good! Here comes a version inspired by a recipe from “The Meat Free Monday Cookbook”.

Serves 7

500 g firm tofu, diced
1 onion, chopped
1 zucchini, cut into sticks
1 eggplant, cut into smaller pieces
1 bell pepper, chopped
125 g baby corn, cut into smaller pieces
250 g champignons, sliced
2 garlic cloves, crushed
2 green chillies, finely chopped
1 lemon grass stalk, finely chopped
2 tbsp finely grated fresh ginger
800 g coconut milk
2 tbsp freshly squeezed lime juice
1 tbsp soy
1.5 tsp herb salt
2 tsp turmeric
1 handful bunch of coriander, chopped
Oil for frying

Heat the oil in a pan. Fry the tofu for about 10 minutes, until it gets golden brown. Put it aside. Fry the onion for a couple of minutes. Add zucchini, eggplant, baby corn and champignons and fry for 4-5 min. Add garlic, chilli, ginger and lime grass and fry for another minute. Stir in tofu, bell peppers, coconut milk, lime juice, soy, salt and turmeric and let simmer for about 5 minutes. Serve with brown rice.

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.

Italian, Risotto

Mediterranean risotto

Risotto is so good! And mixed with grilled vegetables it is even tastier!

Serves 4

4 dl risotto rice
2 bell peppers, cut into bite-sized pieces
1 zucchini, sliced
290 g marinated artichokes in oil (drained weight), cut into wedges
1 onion, finely chopped
2 dl white wine (alt. 2 dl water)
8 dl water
75 g Parmesan cheese, grated
2 tsp herb salt
1 tsp coarsely ground black pepper
Olive oil for frying and grilling

Preheat the oven to 225 °C. Mix bell peppers, zucchini and olive oil in an oven-proof dish and roast them in the oven for about 15-20 minutes, or until slightly browned. Heat oil in a large pot and fry the onion for a couple of minutes. Add the rice and wine. Bring to a boil and simmer until the wine is absorbed. Add a little water at a time so that the rice is just covered by water and cook according to cooking time on the rice package. Stir every now and then. Finally, let the water completely absorb. Remove the pan from the heat and stir in the parmesan until it has melted. Then stir in salt, pepper, grilled vegetables and artichokes. Serve the risotto with a bean salad!

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.

American, Stew

Hawaiian Sloppy Joe’s

This is a vegetarian and Hawaiian version of Sloppy Joe’s burger. The tart and sweet pineapple really lifts the flavors of this dish! (The recipe is inspired from http://www.chooseveg.com/sloppyjoes)

Serves 6

3 dl dried green lentils
1 onion, chopped
2 green peppers, chopped
250 g champignons, sliced
1 pineapple, peeled and diced
2 garlic cloves, crushed
500 g passata
1 tsp herb salt
0.5 tsp ground black pepper
1 tsp ground chilli pepper
1 pinch of cayenne pepper
Oil for frying

Cook the lentils according to the instructions on the package. Heat the oil in a pan and fry the champignons for a few minutes. Add the onion and fry for another couple of minutes. Include the garlic the last half-minute. Stir in the passata, peppers, pineapple, cooked lentils and spices and bring to a boil. Serve the stew in a hamburger bread or eat it just as it is.

Mediterranean, Salad

Salad Inspiration!

Here I will share with you some inspiration how to combine fresh vegetables into tasty salads. I haven’t mentioned any amounts in the recipes, just mix at will. It is hard to fail!

Goat cheese salad with beets and pine nuts

Goat cheese with pine nuts and beets is an unbeatable combination!

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Ingredients

Soft goat cheese, sliced
Beets, cooked, peeled and sliced
Pine nuts, fried in oil
Leaf salad
Olive oil
Balsamico

A green plate

Stir-fried broccoli is so crunchy and tasty, it’s like candy! Especially with a lot of sea salt sprinkled on it!

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Ingredients

Green bell pepper, sliced
Fresh green beans, stir-fried in oil
Broccoli, stir-fried in oil
Sea salt, sprinkled over

Tomato and mozzarella salad with pesto

With fresh grown tomatoes this salad is insanely tasty!

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Ingredients

Tomatoes, sliced
Mozzarella, sliced
Pesto (see recipe for regular pesto under Pasta with pesto and Mediterranean bean salad or goat cheese pesto under Walnut, parsley and goat cheese pesto with pasta potatoes and green beans)
Leaves from a sprig of basil
Olive oil, drizzled over

Stir-fried broccoli and green bean salad with goat cheese

I found a locally produced and really creamy salad cheese made from goat marinated in oil and herbs at the farmer’s market, which was really delicious. I can really recommend to look for such a cheese!

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Ingredients

Broccoli, stir-fried in oil
Fresh green beans, stir-fried in oil
Fresh goat cheese (preferably marinated in oil and herbs)
Leaf salad
Olive oil
Sea salt, sprinkled over

Apple and walnut salad with white beans

I really like tart apples. They go very well together with walnuts and green leaves!

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Ingredients

Cooked white beans
Apple, diced
Walnuts, fried in oil
Leaf salad
Olive oil
Sea salt
Black pepper, freshly ground

Greek salad

A classic that never goes wrong!

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Ingredients

Feta cheese
Red onion, thinly sliced
Olives
Cucumber, sliced
Tomatoes, cut into smaller pieces
Olive oil
Oregano

Soup, Thai

Red curry soup with black beans and peppers

Recently I ate a really good soup at Naked Juice, with black beans, bell peppers, coconut milk and red curry. Here is my regeneration of the recipe for that soup. It does not look like much but it is very tasty! In addition, it is very easy to prepare.

Serves 5

700 g cooked black beans (drained weight)
2 red bell peppers, roughly chopped
1 onion, roughly chopped
8 dl coconut milk
1.5 tbsp red curry paste
Oil for frying

Heat the oil in a pan and fry the onion for a couple of minutes. Add bell peppers, coconut milk and red curry paste. Blend the soup smooth with a hand blender. Serve it with good bread!

Mediterranean, Soup

White bean soup with Mediterranean flavors

The soup may not look like much, but it is full of tasty Mediterranean flavors! (The recipe is inspired by a recipe in the magazine Buffé from 2009.)

Serves 4-5

4 dl dried large white beans
2 red onions, roughly chopped
2 red bell peppers, roughly chopped
3 celery stalks, roughly chopped
2 garlic cloves, crushed
8 dl broth from boiling the beans
20 g parsley
20 g dill
1 tsp herb salt
0.5 tsp ground black pepper
Oil for frying

Cook the beans according to the instructions on the package. Save 8 dl of broth from boiling the beans. Heat oil in a pan and fry onion, bell pepper, celery and garlic for a couple of minutes. Add the bean broth, half of the beans, salt and pepper and let simmer for a few minutes. Add the parsley and dill and blend the soup smooth with a hand blender. Add the rest of the beans and serve it with good bread.

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.

Tex-mex, Wraps

Kidney bean burrito

The spiciness of the beans is contrasted very nicely with the sour cream and is also complemented very well with the fresh flavors of the vegetables.

Serves 6

1 batch of fried kidney beans, according to the recipe for fried black beans under Corn tortillas with fried beans and guacamole but replace the black beans with kidney beans
1/2 lettuce, chopped
1 red onion, chopped
2 peppers, chopped
3 tomatoes, chopped
2 tbsp olive oil
6 flour tortilla
3 dl sour cream

Cook the kidney beans according to recipe for fried black beans earlier in the blog. Mix the vegetables with olive oil. Roll up the fried kidney beans in a tortilla and serve it with salad and sour cream.