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.

Indian, Stew

Indian lentil curry with green beans and carrots

A tasty and spicy lentil curry with Indian flavors which goes very well together with chapati (see recipe under Masala-flavored dhal with yellow peas and chapati).

Serves 5

3 dl dried green lentils
1 onion, chopped
2 carrots, thinly sliced
350 g green beans
1 tbsp tomato paste
2 tbsp finely grated fresh ginger
2 garlic cloves, crushed
1 tbsp caraway seeds
1.3 liter of water
2 tsp herb salt
2 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
0.5 tsp cayenne pepper
Oil for frying

Heat oil in a pan. Fry the caraway seeds for a couple of minutes. Add the onion and fry for another couple of minutes. Add garlic, ginger and tomato paste and fry for one more minute. Add the lentils, water and all the spices and boil for 15 minutes. Add the carrots and boil another 10 minutes. Add the green beans and simmer for another couple of minutes. Serve the curry with chapati or rice.

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!

Chinese, Wok

Sichuan Tofu

This is a very tasty and spicy Chinese dish which gives me completely new taste sensations! Sichuan pepper gives a nice taste to the dish but also a tingling sensation on the tongue if you bite it. (The recipe is inspired from www.svt.se/kinas-mat.)

Serves 6

750 g firm tofu, diced into 2 cm cubes
2 broccoli heads, divided into smaller florets and the stem cut into slices
1 leek, sliced
3 garlic cloves, crushed
2 tbsp finely chopped ginger
1 dl rice wine (red or white wine or sherry works fine too)
1 dl soy
1 tbsp sichuan pepper
3 star anise seeds
1 pinch of grated nutmeg
1 cinnamon stick
3 bay leaves
1 tsp cloves
Oil for frying

Heat oil in a pan. Fry the broccoli stem slices until browned. Put them aside. Fry the broccoli florets until they begin to brown. Put them aside. Fry the onions for a couple of minutes and include the garlic the last half-minute. Add soy, wine, ginger and all dry spices and let simmer for about 15 minutes. Stir in tofu and broccoli. Serve with rice.

Tip: The larger spices may be added in a large tea strainer so they can easily be removed before eating.

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.

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!

Fusion, Soup, South American, Thai

Coconut lentil soup with green curry and quinoa

This soup has delicious flavors of coconut, lime and green curry. It has a mild spiciness and a nice chewiness of the quinoa. The recipe is inspired by a recipe from Kung Markatta’s website.

Serves 4

1.5 dl quinoa
2.5 dl dried red lentils
6 dl water
4 dl coconut milk
1 zucchini
2 garlic cloves, crushed
2 tbsp grated ginger
2 tsp green curry paste
2 tsp herb salt
0.5 tsp black pepper
2 tbsp lime juice
Oil for frying

Cook the quinoa according to the instructions on the package. Heat oil in a pan and fry the garlic for half a minute. Add the red lentils, water, coconut milk, ginger, curry paste, salt and pepper and boil for about 10 minutes. Include the zucchini the last 2 minutes. Blend the soup with a hand blender. Stir in the lime juice and quinoa and serve!

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!