Brussels sprout soup with almonds

Brussels sprout and almond soupA quick and very nice soup that will keep you full for a long time. Brussels sprouts are often recommended as one of the healthiest foods around, so it’s never wrong to fill up with vitamins. Brussels sprouts are in season late autumn and are a good winter food. The soup is vegan and contain no gluten or lactose.
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Luxurious broccoli soup with feta cheese and hazelnuts

Broccoli soup with feta cheese and hazelnutsThis is no ordinary broccoli soup. It’s a real luxury soup. Topped with feta cheese and hazelnuts it feels like fine dining food. But, saying that, you can of course eat it on a Tuesday too!
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Chick pea patties with mediterranean flavour

Chick pea patties with mediterranean flavourThese chick pea patties are seasoned with sun dried tomatoes and basilika for a mediterranean inspired flavour.

Nice to serve with Pomegranate salad with citrus dressing and Pea pesto – a nordic alternative to pesto.
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Black bean salad with a little of everything

Black bean salladThis salad contains many nutritions and is quick to make.
This is a good salad for when you are really hungry and need to eat something fast.
Cooking time: 15 minutes, using precooked beans.
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Quick pasta dish with beans

Pasta with beansWhen you are in a bit of a rush but need to eat a good portion of hearty food, this pasta dish is perfect. The recipe uses tagliatelle with egg to increase the protein content, but it can be cooked with any pasta – choosing another pasta and skipping the cheese will make the dish vegan. If you are keeping some for the next day, keep the Parmesan cheese separately.
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Super quick bean soup with sweetcorn

Super quick bean soup with sweetcornComing home late you need something healthy to eat. This bean soup is quick, simple and good. The dish is also easy to cook on a hike on a gas cooker.
Cooking time: 15 minutes, using pre cooked beans.
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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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