Four tips from Therese Elgquist for everyday eating:
- Boil some extra grains (eg quinoa and oatmeal), it’s great to mix them with the leftover vegetables for a “quick fry”.
- Depending on your basic recipes, it varies with vegetables. All recipes can be diversified by substituting vegetables in a pan, casserole or in a plate.
- Always keep one or more dressings, preferably a messy one, ready in the fridge to diversify your dishes with.
- Herbs give a fresh feel to most things – even leftovers can easily sprout with new herbs on top.
The Recipe: All-in-one palette with rainbow
Vegetables, hummus and spinach are cooked in the oven on the same dish – quickly and easily! Served with a crunchy salad of carrots, turnips and red cabbage.
800 grams of potatoes
200 grams of mushrooms, such as portabello
Chickpea and spinach slices:
10 cm leek
2 garlic cloves
2 packages of cooked chickpeas
100 gm spinach
1 tablespoon olive oil
4 dl oatmeal
100 gm red cabbage
100 grams cabbage
100 grams of carrots
2 tablespoons herbal mayonnaise
Heat the oven to 225 degrees.
Scrub the potatoes and cut them in half. Divide, remove the seed pods from the peppers and chop them into smaller pieces. Clean the sponge with the brush. Put everything on a plate, mix with a little oil.
Cut the leeks in half, rinse well and chop. Peel and chop garlic. Pour the hummus. Mix all steak ingredients into a chewy mixture. Leave it for 15 minutes and then shape it into slices. Place on a baking sheet (a little oil underneath). Bake vegetables and steaks in the oven for 35 minutes. Feel free to flip the steaks over after half the time. Leave to cool slightly, and cut the mushrooms into slices.
Rainbow slaw: Slice or chop red cabbage, kale, and carrots as thinly as possible. Sprinkle a little salt and knead everything together. Mix with mayonnaise.
Serve hummus and spinach slices with baked vegetables and a rainbow salad.
Read more: Try new recipes for your cinnamon buns, chocolate balls and ice cream
Recipe: Curry stew with ground tofu and oatmeal
Stew is ready in 20 minutes. If you want to mix up your own curry paste, it will take a little longer, but the recipe below is enough for several stews, so next time you’re ready in one go. Curry paste will last at least four days in the refrigerator, if you want to save it longer, you can freeze it in ice cube molds. For a faster version, it is of course possible to buy ready-made red or green curry paste.
10 cm leek
150 grams of sugar peas
3 tomato twig
4 dl of coconut milk
4 dl of vegetable broth
Homemade curry paste:
3 teaspoons ground coriander
2 teaspoons ground cumin
3 teaspoons ground cinnamon
4 teaspoons ground turmeric
8 garlic cloves
2 green peppers
4 cm fresh ginger
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
1 tablespoon tamari or soy
400g of natural hard tofu, tempeh or other herbal protein
4 servings of cooked oatmeal, rice or noodles
Roasted peanuts (optional)
Homemade curry paste: Roast the ground coriander, cumin and cinnamon in a dry skillet over medium heat for 1 minute until the aroma begins to appear. Mix all curry paste ingredients in a blender or with a hand mixer until smooth. Put it in a jar with a tight lid.
Cut the leeks in half, rinse well and chop. Break the broccoli into smaller pieces. Rub the carrots and cut them lengthwise. Cut the tomatoes into smaller pieces.
Boil four servings of oatmeal according to the directions on the package.
Fry the onions in a little oil until soft. Add 2 tablespoons of curry paste, turn on the liquid and bring to a boil. Add carrots and simmer for 7-10 minutes. Add the rest of the vegetables and simmer for another two minutes, removing the casserole from the heat.
Cut the tofu into smaller pieces. Fry in a little oil until slightly golden, add 1 tbsp curry paste and 1 tbsp tamari or 1/2 tbsp soy and stir. Chop a handful of coriander and mix it away from the heat.
Serve the oatmeal stew topped with chopped tofu, cilantro and peanuts. Soup is also good to serve with rice or pasta.
Read more: Recipe: Fresh vegetarian pasta on homemade dough
Recipe: Quinoa stir-fry with zucchini, tempeh and herbal almond sauce
Always make sure to cook a little quinoa, rice or other grains when cooking – it’s best mixed with diced vegetables and cooked tofu, tofu or legumes for a quick lunch or dinner.
2 dl uncooked red or white quinoa
300 – 400 gm of tempeh
150 grams of sugar peas
150 gm cocktail tomatoes
75 grams spinach
Herbal Almond Sauce:
1/2 deciliter of almond butter
1/2 deciliter of water
2 teaspoons apple cider vinegar
1 tablespoon tamari or 2 teaspoons soy
1 large handful of fresh herbs, such as basil and/or parsley
Herbal “Cheese” Parmesan style * (optional)
Boil the quinoa according to the directions on the package.
Cut the dates and zucchini into small cubes. Cut the sugar peas into thin slices at an angle. Cut the tomatoes in half.
Cut the leeks in half, rinse well and chop. Fry in a little oil until soft. Add zucchini and tahini and fry until colored.
Toast the pine nuts in a dry skillet over medium heat until golden.
Almond Herbal Sauce: Mix all ingredients and season with salt.
Stir spinach, quinoa, sauteed vegetables, tempeh, tomatoes, peas, and sugar together. Divide into four bowls, top with pine nuts and maybe a herbaceous “cheese”. Sprinkle over the sauce.
*My favorite is “my” grocery store Ica Munkebäck, an Italian called Gondino stagionato.
Read more: Three simple and fast vegetarian food recipes
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