2-in-1: Apple, carrot and beetroot juice and cake

Apple carrott and beetroot juiceThis is a sweet juice good for beginners. Double up the recipe and there will be enough pulp to bake a colourful cake with.
Makes 300 ml / 0.5 pint of juice in a juice press.
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Bean casserole with apple and carrot mustard flavour

Bean casserole with apple and mustardThis vegan casserole has depth with the vinegar and mustard spices making it sweet and sour. It is a good autumn or winter pot.
It is perfectly fine to freeze the casserole and eat it another day.
Cooking time: 60 minutes, including a break when the pot is simmering.
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Spinach lasagna with cottage cheese and carrot

This is a lasagna that can be eaten with a clear conscience; it is healthy and feels healthy. It is also easy to make – by using cottage cheese instead of a béchamel sauce time is saved.
The lasagna can be frozen if there are any leftovers.
Cooking time: 60 minutes, 25 minutes preparation time and 35 minutes in the oven.
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Coleslaw – a complimentary dish that suits most food

Coleslaw is a side dish that works really well with veggie burgers and many other meals. The word ”Coleslaw” is an Anglicisation of the Dutch word ”koolsla”, which is a short from ”koolsalade”, meaning ”cabbage salad”. The main ingredient is white cabbage, and normally it also contains vinegar, though this recipe is a variation without vinegar. The coleslaw salad will keep in the fridge for a few days if you want to make extra to keep. Cooking time 20 minutes for 4 portions Read the rest of the recipe…

2-in-1 recipe: Roasted vegetables and autumn vegetable soup

This is true autumn and winter food. Take vegetable and root vegetables, cut them up and roast them in the oven. Super simple and super tasty. Whatever is left over – if there are any leftovers! – make it into a warming soup.
Cooking time: 1 hour, 20 minutes peeling and chopping and 40 minutes in the oven.
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