Japanese, Wok

Wok with tofu, noodles and vegetables in a ginger and coconut sauce

This is a very tasty Japanese wok with tastes of coconut, ginger and lemongrass. (The recipe is inspired by the recipe “Yasai itameru” in The Wagamama Cookbook.)

Serves 6

150 g glass noodles, broken into smaller pieces
750 g firm tofu, diced
2 pak choi, shredded
1 sweet potato, peeled and shredded
1 red onion, cut into wedges
1 leek, sliced
100 g bean sprouts
1 handful bunch of cilantro
2 tbsp soy sauce
1 tsp sesame oil
1.5 tbsp lime juice
3 garlic cloves, crushed
2 tbsp finely grated fresh ginger
4 lemongrass stalks, chopped and crushed
800 g coconut milk
1 teaspoon herb salt
Oil for frying

Heat the oil in a pan. Fry garlic, ginger and lemon grass for a couple of minutes. Add the coconut milk and salt and simmer for about 15-20 minutes. Include the noodles the last couple of minutes so they will become soft. Heat the oil in another pan and fry the onion and sweet potatoes for 3-4 minutes. Add the leek and fry for another minute. Stir in tofu, pak choi, bean sprouts, cilantro, soy, sesame oil, lime juice and the coconut and ginger sauce and stir until everything has become warm. Serve!

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.

Middle eastern, Wraps

Tortilla rolls with beets and hummus

Grated raw beets are very tasty and crunchy! The combination with hummus is fascinating! I have tried to recreate a recipe from similar rolls which I ate at the airport in Paris, which I thought were really good. I think that these are at least as good as the originals! (In the image below there is pita bread, however I discovered later that they taste better with tortilla bread, although any kind of flat bread works fine!)

Serves 6

300 g raw beets, peeled and grated (preferably with a food processor which gives long and thin pieces)
0.5 dl sesame seeds
1 handful of coriander, chopped
2 tbsp olive oil
2 batches of hummus, according to the recipe under Melon and artichoke salad with hummus
6 tortilla breads

Mix the grated beets, sesame seeds, coriander and olive oil in a bowl. Make the hummus according to the recipe earlier in the blog. Spread a line of hummus across the tortilla bread. Distribute the beet mix on top and roll it up and eat!

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.

Asian, Fusion, South American, Wok

Chilli and sesame flavoured vegetable wok with quinoa

Quinoa is a tasty and nutritious herb that also contains good quality protein. Thus it is very suitable together with vegetable dishes like this crispy chilli and sesame flavored wok.

Serves 4-5

3 dl quinoa
250 g broccoli, cut into small florets
2 pak choi, coarsely chopped
150 g sugar peas
1 onion, sliced
3 garlic cloves, sliced
1 red chilli, chopped
2 tbsp finely grated fresh ginger
2 tbsp soy sauce
2 tsp sesame oil
Oil for frying

Cook the quinoa according to the instructions on the package. Heat the oil in a wok and stir fry all the vegetables for 2-3 minutes. Stir in the soy sauce and sesame oil. Serve with quinoa.

Greek, Pie

Spinach and feta cheese pie

This pie has a wonderfully thin and crispy pie crust of filo. With the tasty filling of spinach, feta cheese and garlic with a touch of sesame seeds and mint it really is a hit! (The recipe is insirerat a recipe from “Det vegetariska köket” by Lotta Brinck.)

Serves 4-5

130 g filo
250 g fresh spinach, blanched
1 leek, sliced
150 g feta cheese, crumbled
3 eggs
2 dl milk
1 garlic clove, crushed
1 tsp dried mint
0.5 tsp herb salt
2 tbsp sesame seeds

Heat the oven to 200 °C. Cover a pie dish with filo pastry. Whisk the eggs and milk and stir in the garlic, salt and mint. Spread spinach, leek and feta cheese on the pie crust. Pour the egg mixture and top with sesame seeds. Bake it in the oven for about 30 minutes or until the egg mixture has solidified and the pie is golden.

Thai, Wok

Wok with ginger, chilli, sesame and lime

This is a wok with my favorite seasoning. The wok ingredients can be varied for change, and with this seasoning with ginger, garlic, sesame, lime and soy any combination usually turn out very tasty!

Serves 4

250 g firm tofu, diced
250 g mushrooms, sliced
3 carrots, sliced
250 g fresh green beans, cut into smaller pieces
1 broccoli head, divided into small florets
200 g egg noodles
2 tbsp grated fresh ginger
3 garlic cloves, crushed
1 tsp chilli flakes
2 tbsp sesame seeds
1.5 tbsp freshly squeezed lime juice
2 tbsp soy sauce
Oil for frying

Cook the noodles according to the instructions on the package. Heat the oil in a wok and fry the tofu for10 minutes or until browned. Set the tofu aside. Fry the mushrooms, carrots, green beans and broccoli for 3-4 minutes. Add garlic, ginger and noodles and fry another couple of minutes. Season with chiliflakes, sesame seeds, lime juice and soy sauce. Serve and enjoy!