Saffron gives an extra touch to these simple brussel sprouts! Ingredients 500 g. (18 oz) brussel sprouts 1 red onion, chopped 2 garlic cloves, minced 1 mild red chili pepper, seeded and chopped fine 1 T. olive oil 2 dl. (¾ c) coconut milk ¼ package of saffron (0.5 g or 0.18 oz) 1 t. fresh lemon…
Recipe Category: vegetables
Roasted vegetables
This is a colorful way to eat root vegetables that tastes great! Ingredients 4 Potatoes 1 Beets 2 Parsnips 2 Carrots 2 Tbsp. Olive oil salt, to taste Instructions Peel and slice the vegetables. Toss lightly with olive oil and salt. Keep the beets separate as they will color the other vegetables. Roast at 225°C…
Potato Salad
I have tasted so many different potato salads and most all of them were good. But here is something similar to what I grew up eating – still my favorite! Enjoy! Ingredients 700 g. (1 ½ pounds) potatoes, cooked and peeled 3 dl. (1 ¼ c.) dressing ½ red onion, finely chopped 2 pickles, finely…
Pico de Gallo
Typically, pico de gallo is a fresh salsa that livens up many Mexican dishes, but it doesn’t have to be kept to just that. It is a great salad to have along side many dishes. It can be eaten directly or allowed to sit and marinate for a little while too. Either way, it is…
Broccoli Salad
Broccoli is a nutritional bomb, full of vitamins, minerals, antioxidants and phytochemicals. It belongs to the cabbage family of vegetables, which are known for their healthy properties. So we should enjoy broccoli often. Cacyne created this simple broccoli salad with a refreshing twist! Ingredients 1 large head broccoli (or 2 small) 1 apple, red…
Breaded Parsnips
Parsnips are a pale root vegetable with a delicate flavor. Cacyne Cortez showed me this recipe and I think it brings out the best in parsnips. Enjoy! Ingredients 3-5 parsnips, depending on the size 5 Tbsp yeast flakes 5 Tbsp unhulled sesame seeds 2 tsp herb salt canola oil for brushing Instructions Preheat…
Stir-fry Vegetables with Coconut milk
Crispy vegetables and creamy coconut milk makes this dish a favorite. You can vary the taste with different wok vegetables or why not take the fresh vegetables you have at home. Thanks to Georg for sharing this yummy recipe. Ingredients 2 medium onions 2 cloves garlic 1 package soya- / Quorn pieces (300 g,…
Cauliflower Soup
When it is cold outside, it’s mighty good with a hot soup. And in the winter it is easy to find cauliflower. So why not a cauliflower soup? Here is a creamy cauliflower soup recipe that Cacyne Cortez has created. Ingredients 1 small head of cauliflower or ½ large 1 medium onion 2 small potatoes, or…
Tofu and Spinach Lasagna
I haven’t met many people who don’t like a good lasagna – creamy sauces, chewy pasta and then you can add all kinds of vegetables. Here is a vegetarian lasagna without cheese. Instead, it has cashew nuts that are turned into a creamy, white sauce and tofu that gives consistency. And the taste is great! Ingredients 270 g…
Jansson’s Temptation
Jansson’s temptation, a creamy potato gratin, is a traditional Christmas dish in Sweden and it is good. Here is a completely plant-based Jansson’s made with cashew nuts. Enjoy! Ingredients 2 dl (1 c.) cashew nuts (raw, unsalted) 1 l (4 c.) water (divided) 4 tsp vegetable seasoning ¾ tsp salt 1 Tbsp + 1 tsp cornstarch 1…
Kale Chips
My friend Christine Baker showed me a recipe for kale chips and I was skeptical. Kale is very healthy, but I never thought of it as a yummy snack. Then I tried the recipe. It was so good! My husband and I “wrestled” over the chip bag. Try them! Ingredients 1 big bunch (about 7 stalks) kale…
Mexican Corn with Zucchini
Corn is sweet, juicy and very versatile, but did you know that is it classified as both a grain and a vegetable depending on how it is eaten. We recognize it in corn chips, corn tortillas, polenta and popcorn. It is believed to have originated in Mexico, but now it is available all around the…