Simple, vegan recipes for fall dinner

Risotto with roasted mushrooms and hot pepper. Photo: Stefan Idetoft

Recipe: Risotto with roasted mushrooms and chili

4 servings

Basil pesto is a Southern French dressing that can be used for most things. Be careful not to overcook the risotto, it requires care and is preferable when it is creamy and fully cooked.

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1 bowl of basil

1 clove finely minced garlic

1/2 deciliter olive oil

Flake salt and black pepper

500 gm mushrooms, forest mushrooms or mixed mushrooms

1/2 Spanish green pepper

1 tablespoon olive oil

1 tablespoon butter

50gm roasted pistachios

50 Parmesan or Pecorino


1 yellow onion

1 clove garlic

2 tablespoons olive oil

300 grams of tree nut, about 3 deciliters

1 liter of water

1 vegetable broth cube

1 deciliter of white wine

Salt and black pepper

50 grams butter

Pick the basil and chop coarsely, reserving a few leaves for garnish. Add to mixing bowl with finely chopped garlic. Pour in olive oil and blend until you get a smooth mixture. Season with a little salt and pepper.

Clean the mushrooms and chop them into smaller pieces. Chop the hot pepper. Heat a frying pan with 1 tablespoon olive oil and 1 tablespoon butter. Saute mushrooms and hot peppers until most of the liquid boils off. Season with a little salt and pepper and place on a plate. Finely chop the nuts and grate the cheese finely.

Peel and finely chop the onion and garlic for the risotto. Heat a saucepan and add 2 tablespoons of oil. Pour in the chopped onions and saute for a few minutes until the onions are soft and shiny. Add the rice and stir for a few minutes until the grains are covered with the oil. Boil the water with the broth in a saucepan.

Pour the wine over the rice and bring to a boil, stirring, until most of it boils. Pour 2 tablespoons of broth and cook, stirring occasionally. Once the broth boils into the rice, add more broth.

Let the risotto simmer over medium heat for 15 minutes, until the rice is cooked through but still has a raw heart. Add butter and half the amount of grated cheese. Taste with a pinch of salt and pepper. Top with fried mushrooms, chopped nuts and pesto. Serve the rest of the grated cheese on the side and garnish the risotto with some basil leaves.

Read more: Half Special Recipe, Special Code, and Shrimp Sandwich

Philo pie with cabbage and rose harissa.

Philo pie with cabbage and rose harissa. Photo: Stefan Idetoft

Recipe: phyllo pastry with cabbage and pink harissa

4 servings

Harissa is one of my personal favorites with rich North African spices. It can be hard to come by, then you can instead use a mixture of cumin, paprika, cayenne pepper and ground coriander. It is important not to be coarse when frying vegetables, let them get the right color.

300 gm black cabbage

1 medium zucchini, about 300 grams

2 red onions

1 clove garlic

2 tablespoons olive oil

2 tablespoons butter + 50 grams butter

1 tablespoon rose harissa

Salt and black pepper

1 dl Sultanrosin

7 sheets of phyllo dough

200 gm white cheese or feta cheese

1 scrambled egg

Heat the oven to 200 degrees.

Chop the cabbage into smaller pieces. Take care of it and cut the pumpkin into smaller pieces. Peel the onions and cut into thin slices. Peel garlic and chop finely. Heat the olive oil and 2 tablespoons of butter in a large skillet. Add the onion and garlic and sauté for a few minutes until the onions soften and turn brown. Add cabbage and pumpkin and season with rosemary, salt and pepper. Fry the zucchini until it becomes a nice color and the mixture is soft. Mix the raisins and set aside.

Melt 50 grams of butter and grease a pie pan with a few tablespoons of melted butter. Spread a sheet of phyllo dough on the bottom of a pie tin and let the edges hang over the tray, brushing with butter. Repeat this step until you have filled the mold with five sheets of paper.

Break the cheese into smaller pieces. Spread the fried vegetables at the bottom of the pie and spread the cheese on them. Put the rest of the phyllo dough on the face and brush them in the same way with butter between cycles. Fold the edges toward the center and brush the pie with the beaten egg.

Bake in the middle of the oven for 30-40 minutes, until the pie gets a nice color. Let it rest for some time before cutting it into pieces.

Read more: Recipe: Take care of fresh herbs

Autumnal panzanella.

Autumnal panzanella. Photo: Stefan Idetoft

Recipe: Autumnal Panzanella

4 servings

A clever way to cook a warm salad when the cold starts to creep in, and a good chance you’ll use sourdough bread that’s starting to dry out a bit. Meet the new vegetable as the somewhat unknown cabbage that, with a mild cabbage taste, becomes a delicious ingredient in salads.

400 grams of root vegetables such as cabbage and parsnips

2 red onions

2 garlic cloves

200 gm red grapes

350g of red cabbage or turnip

olive oil

Salt and black pepper

4 slices sourdough bread, light

2 tablespoons of capers

1 tablespoon coarsely chopped tarragon or parsley leaves


1 lemon, organic, grated peel and pressed juice

1 teaspoon liquid honey

1 tablespoon balsamic vinegar

1 teaspoon Dijon mustard

4 tablespoons olive oil

Salt and black pepper

Heat the oven to 200 degrees.

Peel the cabbage and parsnips and chop into smaller pieces. If you use organic vegetables, then you do not need to peel them, it is enough to wash them with a root vegetable brush under cold running water.

Peel the onion, cut it into slices, and peel the garlic. Divide the grapes into smaller bunches and chop the cabbage into smaller pieces. Place the vegetables and grapes on a baking tray and drizzle a few tablespoons of olive oil on them. Season with a little salt and pepper.

Bake in the middle of the oven for 30-40 minutes, until the vegetables are browned and cooked through. Break the bread into small pieces and toast in a frying pan with a little olive oil until well browned. Lay the croutons, adults, and herbs on top of the vegetables. Mix the sauce and sprinkle on it. Feet it right away.

Read more: How to bake good sourdough bread – the best tips

Red cabbage is an ingredient in autumnal panzanella.

Red cabbage is an ingredient in autumnal panzanella. Photo: Stefan Idetoft

Win a cookbook by Maria Zihamo

Compete for Maria Zihamo’s new cookbook “Vigo with 5 Ingredients,” with photos by Stefan Edetoft. In it, you will find vegetarian tomatoes that are easy to cook with few ingredients. To win, answer the following questions:

  • What is the main ingredient in gnocchi (besides flour)?
  • What are your favorite vegetables and how do you like to eat them?

Send your answers to [email protected] With the subject line “Vego5”, no later than 13/10. Three winners will be crowned and contacted via email.

Read more: Three good green recipes with a taste of Italy

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