2-in-1: Celery, carrot and parsley juice and burgers

parsley juiceThis juice really tastes of fresh parsley – in a very nice way.
Makes 300 ml / 0.5 pint of juice in a juice press.
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Falafel – vegetarian chickpea balls

FalafelFalafel is a dish from the middle East and is served in bread like a sandwich. Falafel is originally deep fried, but frying them in a pan makes them a little healthier. Cooking them in the oven, you can leave the oil out completely.
Serve with a salad or in pita bread with tomato sauce or a salsa.
Cooking time: 30 minutes using pre-cooked chickpeas: 10 minutes mixing, 10 minutes paus and 10 minutes frying. Portions: 3 portions or 12 falafels.
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Borlotti bean soup with parsley

Borlotti bean soup with parsleyThis vegetable and bean soup is very mild in flavour and quick to make.
The soup is nicely served with freshly baked garlic bread.
Cooking time: 30 minutes, including a 10 minute break.
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Vegan “cheese” made with cashewnuts for a treat

Cheese made with cashewnutsNow can vegans also enjoy cheese! This ”cheese” has actually nothing to do with cheese; apart from that it is the shape of a “roule”. The cheese is great both for canapé for a party or as a dessert. The black pepper and parsley is a nice contrast to the soft flavour of the cashew nuts.
The cheese will keep in the fridge for a few days if there is any left.
12 canapés. Cooking time: 60 minutes, soaking the night before, cooking 30 minutes and refrigerate for 30 minutes.
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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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Warm salad with lentils, pistachios, grapes and feta cheese

Green lentils with grapes and nuts A lukewarm salad good for both lunch and dinner, all year ’round.
Should there be some leftovers, it’s perfect for a lunchbox for tomorrow at work! Save the salad separately from the feta cheese, so you can warm the salad slightly and then sprinkle over the feta cheese.
Cooking time: 30 minutes if you use dried green lentils. 20 minutes if you buy precooked lentils or precook them yourself.
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