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.

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!

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!

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.

Italian, Lasagna and gratin

Lasagna with cottage cheese, zucchini and feta cheese

A tasty lasagne with a rich tomato and cottage cheese sauce layered with zucchini and topped with a lovely touch of saltiness from the feta cheese.

Serves 5

1 onion, chopped
2 carrots, coarsely grated
1 dl dried red lentils, rinsed
500 g cottage cheese
9 lasagne plates
1 zucchini, sliced lengthwise
400 g tomato passata
3 garlic cloves, crushed
2 tbsp tomato paste
2 tsp basil
2 tsp oregano
1 tsp thyme
1 tsp ground chilli pepper
0.5 tsp herb salt
0.5 tsp ground black pepper
200 g feta
Oil for frying

Preheat the oven to 225 °C. Fry the onions for about 30 seconds. Add the carrots and garlic and cook for another couple of minutes. Add the tomato passata, lentils, tomato paste and all the spices and simmer for about 5 minutes. Pull the pan off the heat and stir in cottage cheese. Make three layers of the lasagne plates, sauce and zucchini slices in an ovenproof dish. Start with lasagne sheets at the bottom and finish with sauce on top. Crumble the feta over the top and cook in the oven for about 20 minutes.

Lasagna and gratin, Mediterranean

Pasta gratin with halloumi

A tasty and cheesy pasta gratin with flavours of herbs and vegetables.

Serves 5

300 g pasta
200 g halloumi, diced
2 onions, chopped
2 garlic cloves, crushed
1 zucchini, sliced
250 g cherry tomatoes, halved
70 g fresh spinach
400 g chopped tomatoes
2 tbsp tomato paste
1 tsp herb salt
1 tsp coarsely ground black pepper
1 tbsp oregano
1 tsp thyme
1 pinch cayenne pepper
200 g mozzarella, crumbled
Oil for frying

Preheat the oven to 225 °C. Cook the pasta for about 2/3 of the cooking time stated on the package. Fry the halloumi until it is golden brown. Put it aside. Fry the onions a couple of minutes and include the garlic the last half a minute. Add the crushed tomatoes, tomato paste and all the spices and let simmer for a few minutes. Mix all ingredients, except the mozzarella, in an ovenproof dish. Sprinkle with mozzarella and gratinate in the oven for about 10-15 minutes.

Middle eastern, Soup

Sweet and sour couscous and lentil soup

A rich and spicy soup with a slight tartness. The highlights are the yoghurt which gives a nice contrast to the spiciness and the cashew nuts which give the soup a crunch.

Serves 5

1 leeks, sliced
2 onions, chopped
2 carrots, sliced
1 zucchini, sliced
2.5 dl dried red lentils, rinsed
1 dl couscous
1.5 l water
1 tbsp grated fresh ginger
2 tbsp lemon juice
2 garlic cloves, crushed
2 tsp ground cumin
2 tsp ground coriander
1 tsp herb salt
0.5 tsp ground black pepper
Oil for frying
2 dl cashew nuts
Yoghurt as topping

Heat the oil in a large pan and fry the cashew nuts until golden brown. Put them aside. Fry onions and leeks for about 1 min. Add the vegetables, ginger and garlic and fry for another couple of minutes. Add water, lentils, couscous, lemon juice and spices. Simmer for about 10 minutes. Serve the soup topped with a dollop of yogurt and cashew nuts.