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!

DSC06678

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!

DSC06661

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!

DSC06676

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!

2013-08-30 19.04.03

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!

DSC06633

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!

DSC06315

Ingredients

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

Mediterranean, Patties and burgers, Salad

Millet patties with bean salad and herb tzatziki

This is a flavorful dish full of goodies. The bean salad is crammed with vegetables and spices with refreshing flavors. The flavor of the tzaztiki is augmented with the fresh herbs. Millet, which is a very healthy and mineral-rich grain, gives a nice and herbal flavor to the millet patties. (The recipe for the millet patties is inspired from a recipe on the back of millet package from Saltå Kvarn and the bean salad recipe is inspired from a recipe on the back of the kidney bean package from Zeta.)

Serves 6

Millet patties

2.5 dl millet
2 eggs
1 onion, chopped
0.5 tsp herb salt
1 tsp ground coriander
1 tsp ground black pepper
1 pinch cayenne pepper
Oil for frying

Cook the millet according to the instructions on the packet. Mix all ingredients and shape the batter into patties. Fry them over medium heat a few minutes on each side until they get a nice golden brown color. Serve the patties with bean salad and herb tzatziki (recipes below).

Bean salad

460 g of cooked kidney beans (drained weight)
1 red chilli, finely chopped
3 celery stalks, sliced
1 red onion, finely chopped
250 g cherry tomatoes, roughly chopped
0.5 dl olive oil
0.5 dl white wine vinegar
1 handful of parsley, chopped
0.5 tsp ground black pepper
1 pinch of herb salt

Mix all ingredients.

DSC04863

Herb tzatziki

5 dl thick yoghurt
1 garlic clove, crushed
1/2 cucumber, grated
1 handful of chives, chopped
5 rosemary sprigs, stripped and chopped

Mix.

American, Patties and burgers

“Delifresh” bean burgers with chilli potato wedges

Vegetarian “junk food” that is greasy, delicious, and fresh at the same time!

Serves 6

1 batch bean burgers, according to the recipe under Bean patties with dill and garlic potato wedges and buttered vegetables
1 batch chilli potato wedges (recipe below)
1 batch kebab sauce, according to the recipe under Falafel rolls with kebab sauce
1 lettuce head
1 red onion, sliced
½ cucumber, sliced
2 tomatoes, sliced

Make the bean burgers and kebab sauce according to previous recipes in the blog and the chilli potato wedges according to the recipe below. Put a bean burger on a leaf of lettuce. Top it with sliced onion, cucumber and tomato and a dollop of kebab sauce. Serve with chilli potato wedges.

Chilli Potato wedges

1.2 kg potatoes, cut into wedges
0.75 dl olive oil
2 tsp herb salt
3 tsp ground chilli pepper
2 tsp coarsely ground black pepper
1 tsp garlic powder

Preheat the oven to 225 degrees Celsius. Mix the potatoes with oil and spices. Cook in the oven for about 25 minutes.

Fusion, Greek, Indian, Patties and burgers

Curry chickpea patties with herbal potato wedges and tzatziki

This is an easily cooked, festive dish that is suitable both for a feast and everyday life.

Serves 5

Chickpea patties

460 g cooked chickpeas (drained weight)
1 onion
1 garlic clove
1 dl wheat flour
1.5 tbsp yellow curry powder
1.5 tsp herbal salt
1 pinch cayenne pepper
Oil for frying

Blend all ingredients in a food processor into a coarse batter. Shape into patties and fry in oil over low heat until they are nicely browned on both sides. Serve with herbed potatoes and tzatziki (recipes below).

Herbal potato wedges

1 kg potatoes, cut into wedges
0.5 dl canola oil
1.5 tsp herb salt
1 tbsp thyme
2 tsp coarsely ground black pepper
0.5 tsp garlic powder

Preheat the oven to 225 °C. Mix all ingredients and cook in the oven for about 25 minutes.

Tzatziki

5 dl thick yoghurt
1 cucumber, grated
1 garlic clove, crushed

Mix.

Indonesian, Salad

Indonesian salad

This is my version of the Indonesian salad gado-gado. It consists of a great mix of tasty ingredients, lime and coconut-flavored noodles with stir-fried vegetables, crispy fresh vegetables, eggs and peanuts, which gives new taste sensation in every bite! I also like the contrasts between the soft and crispy and the hot and cold ingredients.

Serves 6

2 onions, sliced
1 carrot, cut into sticks
1 parsnip, cut into sticks
200 g glass noodles
400 g coconut milk
2 tbsp lime juice
0.5 dl soy sauce
2 garlic cloves, crushed
1 tbsp fresh ginger, grated
0.5 tsp cayenne pepper
150 g leaf salad
1 cucumber
130 g alfaalfa sprouts
4 eggs
3 dl peanuts, roasted, salted and roughly chopped
Oil for frying

Cook the noodles according to the instructions on the package. Boil the eggs for about 8 minutes and cut them into wedges. Heat oil in a pan and fry the onions, parsnips and carrots for 5 minutes. Add the noodles, garlic and ginger and fry another couple of minutes. Add the coconut milk, lime juice, soy sauce and cayenne pepper and stir until all ingredients become warm. Serve the noodles together with leaf lettuce, cucumber, sprouts and egg wedges and sprinkle with chopped peanuts.

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.

Middle eastern, Patties and burgers, Wraps

Falafel rolls with kebab sauce

Falafel is my favorite among the vegetarian food. It has a very nice and fresh taste and works well in many different dishes. In addition, kebab sauce is very good! Therefore, it cannot be anything but great to combine them in wraps together with crispy vegetables. Hence, here I will share with you my favourite and optimized recipes for falafel and kebab sauce!

Serves 4

1 batch of falafel (recipe below)
1 cucumber, chopped
2 tomatoes, chopped
1 small lettuce head, shredded
1 red onion, sliced
10 pickled peppers, chopped
8 flatbreads
Kebab sauce (recipe below)

Distribute falafel, vegetables and kebab sauce in a flatbread, roll up and eat!

Falafel

460 g cooked chickpeas (drained weight)
1 dl chickpea (or wheat) flour
0.5 dl water
2 garlic cloves, crushed
30 g parsley
1.5 tsp herb salt
1 tsp ground coriander
1 pinch cayenne pepper

Blend all ingredients in a food processor to a coarse batter. Shape it into patties and fry them in oil at fairly low heat until they get browned on both sides.

Kebab sauce

2.5 dl yoghurt
1 garlic clove, crushed
1 tsp Tabasco sauce
0.5 tsp coarsely ground black pepper
0.5 tsp herb salt

Stir all ingredients together.

Fusion, Italian, Salad

Pasta salad with fresh sprouts and pesto cottage cheese

Pesto is so tasty! It is also very nice mixed with cottage cheese and together with a crisp salad.

Serves 6

Salad

300 g pasta
200 g sprouted beans (e.g. from chickpeas, green peas and adzuki beans)
1 cucumber, chopped
250 g cherry tomatoes
1 head of lettuce, torn into smaller pieces
Olive oil and vinegar to serververing

Cook the pasta according to the instructions on the package. Blanch the sprouts in double amount of water for about 10 minutes. Mix all the ingredients and serve the salad with the pesto cottage cheese (recipe below) and with olive oil and vinegar curled over.

Pesto cottage cheese with cashew nuts

4-5 twigs of basil
1 dl olive oil
1 dl cashew nuts
40 g parmesan cheese, grated
2 garlic cloves, crushed
1 pinch of herb salt
500 g cottage cheese

Blend all ingredients, except the cottage cheese, in a food processor into a smooth paste. Then stir in the cottage cheese.