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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Black bean pot with apricots and oranges

bongryta-aprikos-apelsin-sApricots and oranges make this dish a little sweet.
An exciting dish with many taste sensations. It is perfect for deep freezing and use as a healthy tv-dinner.
Serve the pot with rice or bulgur and top it with the orange.

Cooking time: 40 minutes, including a 5 minutes tea break.
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Protein in vegetarian food – how to get enough from different kinds of food

energy percentage protein in foodThe first thing people usually ask when you say you are eating is “But where do you get proteins from? “. As a vegetarian, it’s not that hard actually; you can eat egg, cottage cheese, beans, quorn, lentils and cheese. For vegans, it is a little worse; they may opt out of egg and cheese, but can instead choose tofu and soybeans. NFA recommends a daily intake of 10-20% protein, it is not that difficult to achieve if you add some protein-rich foods in each meal.

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Maria’s cottage cheese burgers with kidney beans, leek and parsley

Marias cottage cheese burgersThe best recipes are borrowed. I spotted a friend eating these burgers in her lunchbox and had to get the recipe. They are one of my favourites with a lot of flavourful nuances: leek, parsley, nutmeg and mustard.
Don’t kill these tasty burgers with ketchup! Instead, serve them with a fresh salad on the side. You can also deep freeze them for future needs.
Cooking time: 40 minutes, 20 minutes mixing, 5 minutes waiting and 15 minutes frying.
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