Vego in 30 minutes + cauliflower with tandoori and lentil rice
Today I write a review about the Swedish cookbook Vego in 30 minutes by Ylva Bergqvist. From the book I make delicious cauliflower with tandoori and lentil rice!
All posts filed under: Vegetarian
Christmas granola with orange and spices
In Sweden, as in many countries the Christmas is filled with traditions of dishes that should be served around this time of the year. I however think it’s the different spices that really make Christmas. Today, the classic gingerbread spices will give taste to my Christmas granola with orange. Good for a yogurt, in a cake or maybe even as adding some crisp to a salad!
Pasta sauce with fennel and whole coriander seeds
Ok. I know. Fresh coriander is a typical “love or hate” ingredient. But whole coriander seeds are a complete different story! Today, they add a fresh taste of lemon to my pasta sauce with fennel and leek. A real simple sauce to make for any dinner when short in time!
Green Reuben sandwich a la Isabel
I have a crush for sauerkraut at the moment and want to eat it almost the whole time! Today, I make my own version of the classic Reuben sandwich.
Fried polenta with red onion marmalade, shiitake tapenade and smoked tofu
There are many dinners planned around potatoes, rice or pasta. Today I add a lovely Italian classical to it: Polenta. I make fried polenta with red onion marmalade, shiitake tapenade and smoked tofu. A great alternative for dinner together with some green leaves or even as a fancy snack to go with the sunday drink.
The new green salad + salad with wild rice and roasted pumpkin
The Swedish book The new green salad by Therese Elgquist is a really nice book about warm and cold salads. Today I review the book and cook a warm salad with wild rice and roasted pumpkin from it.
Swedish hash with greens
A common dish in Sweden is the Swedish hash called Pytt i panna. It’s often prepared with the leftovers from the week meaning mainly finely diced potatoes, yellow onion and some kind of meat, often beef. Today I make a green version of the traditional dish and serve it with pickled red cabbage.
Root vegetables with fennel seeds and millet
I think that I have done this very simple dish about 5 times in the past two weeks. My dinner (or lunch for that matter) with root vegetables with fennel seeds and millet is so tasty, quickly made and filled with goodies that there’s really no reason not to make it. If you ask me ;0)
Caramel walnut pie
Happiness is sometimes to get in the kitchen and serve a sweet caramel walnut pie to your loved ones!
Beetroot patties with herb oil and mashed potatoes
Beetroot patties with herb oil and mashed potatoes creates a great dinner for tonight! In addition, it’s easy to prepare and to keep in the freezer for any day when the time is short or the inspiration for dinner is far away.