All posts tagged: veggies

Pumpkin Soup with ginger and leek

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Yes it is January, and yes, Halloween is very far away. But, we still have pumpking lying around in the veggiebowl and it´s still good. So if you are in the same situation as us, don´t let it sit around much longer – try this easy, yummy, slightly spicy and of course very healthy soup! The reciepe is for 2 people. Ingredients 1 small pumpkin 2 cloves of fresh garlic, finely chopped a piece of fresh ginger, about thumbsize soy or oat milk or cream vegetable bouillon salt ´n pepper honey 1 thin leek, sliced in tiny little rings Here we go; Clean the pumpkin, slice it in half and remove the seeds. Cut the pumpkin in slices, peeling it as well if you´d like (it´s not necessary if you have given it a good scrub). Then you take the slices and cut these into small pieces. Peel and grate the ginger. Put the pumpkin, the ginger, the finely chopped garlic, bouillon and a pinch of salt in the pan. Add the soy or oat …

Tunasalad, with kidneybeans

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If you are in a hurry, or just not up for cooking a lot, you are hungry, you want something tasty, healthy and you still want to make sure you either don´t ruin that workout you just had or have just exhausted yourself in front of your agenda planning all the workouts in for the coming weeks and months – here´s a quick, easy, yummy and “making sure you get all the good fats, healthy proteins, great antioxidants, fibre, minerals, vitamins you need” meal. Great for lunch and/or dinner! Even fits great for a lunchbox, or an evening on the boardwalk with your feet dangling over the water while you watch the seagulls doing their dance. Recipe for 1 person: Ingredients: 1 stalk of celery, including the leaves 1 dl sugar snaps 0,5 yellow or red capsicum 1 can of tuna in oil/brine 1 dl red kidney beans, cooked or canned 1 boiled egg 0,5 avocado Fresh basil A few pfefferoni´s 1 tbspn balsamic vinegar 2 tbspn olive oil A pinch of sea salt A …

Spicy Pumpkin soup

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OK, Halloween is long gone and I don´t know about you but I still have loads of pumpkins sitting around the house to be savoured. Here is one of my favourite pumpkin soup recipes: 4 portions Cooking and preparation time: 30 minutes Ingredients; 1 pumpkin, cut in pieces 1 chili pepper or 1 tbspn of sambal oelek 3 tbspn olive oil, rapeseed oil, coconut oil or any other favourite cooking oil of your own choice 2 garlic cloves, finely sliced 2 onions, cut in pieces 2 tspns curry powder 8 dl bouillion – I prefer vegetable bouillon, other people chicken 1 cup of creme fraiche, or if you are lactose intolerant use goat quark, soy cream or oat cream If you haven´t already, you start with cleaning and peeling the pumpkin. I find it easiest to do that with a potatoe peeler, but I am open to any other tips out there which anybody would like to share as I am anything but a “kitchen queen” :-). Get rid of the seeds and the thready …

Roasted sweet potatoe´s

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Here is another easy, yummy, fast and healthy side dish. I love serving this one next to cooked or grilled fish and some grilled vegetables, with a tasty home made chimichurri or pesto. It is also yummy next to grilled, marinated tofu for the vegetarian and/or vegan version as well. Apart from being heavenly tasty, the sweet potatoe is an outstanding source of Vitamin A. Next to that it also contains some amounts of Calcium, Magnesium, Iron, Vitamin C and B16 . And it contains plenty of healthy fibre to keep your gut healthy. Try it out and let me know what your favourite combination with this side dish is! Approx 4 portions: 6 sweet potatoes, sliced in wedges 1 tbspn of your favorite cooking oil Salt & pepper All you do is roll the wedges in the oil, salt n´pepper and place them in an ovendish with the peel facing up. Let it roast in the oven on 225 degrees for about 20 minutes, which gives you plenty of time to prepare and cook …

Lentil hummus

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I just love hummus. I can make it and eat it daily. It is yummy, fast, healthy and easy to make and it is a great way to make sure you get all the antioxidants and fibre you need in a day when you use it as a dip with some raw vegetables – think zucchini, different colour paprikas, cucumber, carrots, broccoli, cauliflower, baby corn… and more. Plus you get plenty of heart and skin healthy unsaturated fats with the nuts, seeds and / or oils you add when mixing the hummus. These also help the uptake of the fat soluble vitamins in your veg. Here´s a quick and easy way to make a lentil hummus: Ingredients: 3 dl boiled red lentils 2 tbspn  tahini (sesame paste) 2 dl cashew nuts 2 tbspn lemon juice 2 tbspn olive oil 3 tbspn water Pinch of salt If you’d like,  a clove of garlic (pressed) Run it all through your blender or use a mixer. The hummus stays fresh in your fridge for a full week. Enjoy!

Chicken or Tofu stew

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There have been loads of snacks and smoothies posted lately so I thought that now with fall coming up and all of us getting ready for the colder seasons here in the northern hemisphere it might be time for a hearty stew. The original recipe is with chicken, but you can easily substitute it for tofu should you be vegetarian or vegan – I cook it with tofu most of the time and love it! Ingredients (serves 4); 4 chicken filets or 400 grams of tofu 4 dl crushed tomatoes 0,5 dl cooked or canned chick peas 0,5 dl cooked or canned white beans 0,5 dl cooked or canned black beans 0,5 dl cooked or canned kidney beans 1 dl of sliced champions 1 chopped onion, yellow 2 tbspn tomatoe paste 4 tbspn chicken fond or veggie bouillon 1 crusched garlic clove 2 tbspn balsamic vinegar 2 tbspn maple or agave syrup 1 tspn thyme 1 tspn chili powder cooking oil – preferably coconut oil or a mix of avocado and olive oil salt n´pepper …

Quinoa and Orange Salad

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Here is another one of my favorite meals to use next to your protein of choice or on its own if you´d wish. You can make a huge batch of this and have for lunch and dinner, plus it is a great dish to go with your bbq´s in the summer or on your buffet all year around. It is also a really good meal to put in a container and bring for your picnic or boat trip, and in winter for your dog sled run, cross country ski tour or long distance skate round. I am sure you can come up with even more ideas and occasions – please, do share them! The world is such a happier and more fun place when we share! Ingredients; Makes about 6 cups (6 servings) 1 cup dry quinoa 1 tablespoon orange juice concentrate 2 tablespoons seasoned rice vinegar 1 15-ounce can black beans, drained and rinsed, or 1 1/2 cups cooked beans 2 red onions, thinly sliced 1/2 red bell pepper, seeded and chopped 1 orange, …

Beet Soup

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Last week we got a bag of smaller beets from the ecological farmer´s store as part of the weekly 8 euro veggie pack we pick up every Thursday. There were also some carrots in that pack and the rest we always have at home, so as I arrived home last night in the pouring rain after having biked back from teaching Tuesday evening yoga class l was so happy to smell warm soup boiling in the kitchen. As usual when Wouter cooks , it was yummy! Here is the recipe: 6 “regular size” beets 2 carrots 1 red onion 2 garlic cloves 1 celery stalk some fresh ginger Around 1 liter of vegetable stock Just peel and chop it all up, bring the stock to the boil and add all the veggies. Let it simmer for about 35-40 minutes, until all the veggies have gone tender. Add it to the blender – and hold the lid down, I didn´t and we had a very red kitchen in 0,003 seconds – and blend till it´s soft. …

Antioxidant packed sunshine salad, with yummy dressing

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A great and extremely nutritious salad, great as a side dish next to your protein and/or bbq and also perfect as a full meal for lunch or even dinner for the vegetarians out there. A small serving could also serve as an entrée! You can even make a triple or larger batch and keep it in the fridge to savour for days to come. Feel free to swap the chick peas for other beans or lentils as well! And why not experiment with different superfood berries like gojji, inca or mulberries instead of or next to the cranberries? Sunshine Salad 2 dl pearl dinkel, spelt, buckwheat or any colour quinoa 2 parsnips 1 carrot 1 paprika 0, 5 zucchini Coconut oil 400 g chickpeas boiled or out of a tin Saffron 1 dl dried cranberries A few twigs of flat leaf parsley 0, 5 pomegranate Boil the dinkel,spelt, buckwheat or quinoa accordingly. Roughly grate the parsnips, carrot and zucchini and slice the paprika in smaller pieces. Heat up a frying pan or a wok and …

Zucchini, Tomatoes in the oven

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I found this recipe on the website of Vegetarian Times. It is a yummy, healthy, quick and easy recipe for either a completely vegetarian entrée or as a side dish to whatever protein you choose to eat. Now that BBQ season is coming up here in the Northern Hemisphere it is also a great dish to complement your BBQ. What my husband did- as we still had zuccini’s, tomatoes and olives left over to cook it a second time around yesterday- was to put salmon filets at the bottom of the oven dish and then the other ingredients on top, minus the parmesan cheese and it was y-u-m-m-y! ” Serves 4 For a light entrée on a summer night, this dish is just the ticket. Salting and draining the zucchini and tomatoes before baking prevents them from releasing excess moisture as they bake, so the gratin stays firm, not soggy. 1 ½ lb. tomatoes, cut into ¼-inch-thick slices 2 medium zucchini (1 lb.), cut into ⅛-inch-thick diagonal slices 1 Tbs. plus 1 tsp. olive oil, …