Month: June 2020

Falafel yogurt sauce

Falafel yogurt sauce

Ingredients: 500ml soy yogurt 4-6 tbsp vegan mayonaisse 1-2 tbsp ketchup 1/4 small onion 1-2 large cloves garlic 1 tsp salt a pinch or two black pepper 1/2 tsp turmeric 1/2 tsp smoked paprika 1/2 tsp dill a pinch of cayenne pepper Method: Put all 

Falafel

Falafel

Ingredients: (for cca 15 patties) 250g dry chickpeas (soak overnight) 1 small onion (chopped) 3 large cloves garlic (minced) a handful of parsley 4-6 tbsp chickpea flour 1,5 tsp salt a pinch or two black pepper 1 tsp turmeric 1 tsp cumin powder a pinch 

Mushroom soup

Mushroom soup

Ingredients: (for 3-4 persons)

  • 400g mushrooms (I used fresh, you can also use frozen)
  • 1 medium onion
  • 3 cloves garlic
  • 2 large carrots
  • 2 celery sticks
  • 4-6 medium potatoes (dice 4 potatoes and slice 2 thinly)
  • 2 bay leaves
  • vegetable oil, salt, pepper, dill, cayenne pepper, a pinch of smoked paprika
  • a handful of parsley

Method:

  1. Cut and slice all the vegetables and prepare all the ingredients.
  2. Saute chopped onions in vegetable oil (you can use olive oil) and add chopped garlic cloves (make sure you don’t burn the garlic because it will give a bitter taste…)
  3. Add thinly sliced mushrooms and mix.
  4. Add carrots and potatoes in small pieces and put them in the stockpot over the onions, garlic and mushrooms..
  5. Add 1,5l of water and 2 bay leaves and let it boil.
  6. Add spices to your taste (we like it spicy so I use cayenne pepper) and simmer for 20-30 minutes on medium heat.
  7. If you like your soup thicker just use hand mixer and pulse a few times. (IF YOU DO THAT DO NOT FORGET TO TAKE BAY LEAVES OUT OF THE POT FIRST! :))
If you slice potatoes with potato peeler, the soup will be thicker 😉
Quick pulses for thickening..

Lentil minestrone with buckwheat

Lentil minestrone with buckwheat

Ingredients: (for 4 persons) 250g brown lentils (soak overnight) 100g buckwheat 1 medium onion 3 cloves garlic 1 large leek !/2 medium cauliflower 3 medium carrots 1 cup frozen peas 2 bay leaves vegetable oil, salt, pepper, turmeric, a pinch of smoked paprika, dill Method: 

Spelt “risotto” with zuchinni, green pepper and mushrooms

Spelt “risotto” with zuchinni, green pepper and mushrooms

Ingredients: (for 2 persons) 200g spelt 1 medium onion (chopped) 2-3 cloves garlic (chopped) 300g zuchinni 1 green pepper 200g mushrooms sliced thinly (champignons in this recipe) fresh parsley and dill salt and pepper, turmeric Method: Rinse spelt with water and cook in hot and