Dinner

People: around 1 pizza
Time: 20 minutes or less

Ingredients:

Pizza dough

• 1/4 of a cauliflower (like 100 g)

• 20 g glutenfree flower (i recommend rice or buckwheat)

• 1 tbsp oregano

• 1 chia egg (15 g chia seeds with 1 dl cooked water)

• 1/2 tsp salt

• 1 tbsp psyllium seed

On top:

• Peas, spring onions, mushroom, tomato, olives, peppers, rocket, potatoes, tomato-sauce

Instruction:

1. First bring a pot to boil with water. Then rinse the cauliflower and let it cook for about 10 minutes. (They are done when they are pretty soft)

2. Next make the chia egg. By that you mix the chia seeds with boil water for about 3 minutes. Then it should sit while u make the rest. (Put it in the freezer, so it gets cold.)

3. Mix all the ingrediens for the pizza dough together in a food-processer. And at last add the chia egg and the boiled cauliflowers.

4. Take some baking paper and add some glutenfree flower on this. (So the dough dosen't stik too much to the paper). Then add the pizza dough and press it flat with your hands. (It is a thick dough so it dosen't get as flat as a normal pizza.) When pressing the dough add some flower to your hands and on top of the pizza.

5. Now add the toppings: first the tomato-sauce then i recommend potatoes and mushrooms and the rest of the veggies is list in the top. But put what ever u like on top!

6. Bake it on the grill for about 10 minutes or in the oven at 200 degrees for about 10 minutes.

Enjoy!

People: around 4 people
Time: 20 minutes or less

Ingredients:

• 600 g codfish

• 1 handfull radish

• 1 mango

• 1/2 cucumber

• 1 small red onion

• 3 spring onion

• 3 limes

• 1 lemon

• 1 chili

• 4 sweet potato ( 1 per. person, so take the size u like)

Instruction:

1. First bring a pot to bowl. Then add the sweet potato and let them cook for about 20 minutes. If the are smaller less, if bigger then some minutes more. (They should be a bit sweet)

2. Start by cutting the fresh fish into small pieces. Cut the lemon and limes and add the juice from them in a bowl. In the bowl add then the fish.

3. While the fish "cook" in the juice cut the rest of the ingrediens:
   -Cut the radish and spring-onions in small round pieces
   -Cut the red onion, mango and cucumber into small squares

4. Mix all the veggies that u just cut into the codfish. And on top add some chili.

5. Serve the ceviche with the sweet potato and a tomato green bean salat as u like.

Enjoy!

People: around 4 people
Time: 30 minutes

Ingredients:
Fish fillet

• 4 plaice

• 1 dl polenta/ cornflour

• 1 egg

• Vegan butter

• Salt and pepper
  

Vegan waffles

• 5 dl oat milk

• 2 dl rice flour

• 1 dl cornflour

• 2 tbsp chia seeds

• 25 g coconut oil

• 2 tsp baking powder

Instruction:

1. Waffles: mix all the ingrediens with a hand mixer and let it sit for 10 minutes so the chia seeds makes the dough more thick.

2. Next make the waffles, but remember to mix the dough, because the chia seeds sinks to the bottom.

3. Fish fillet: whip the egg and put it on a plate. On another plate put some polenta/ cornflour.

4. First put the plaice into the egg and then the flour. On top add the salt and pepper.

5. Last roast the fish and place it on a plate together with the waffles. Enjoy!

Enjoy!

People: around 4 people
Time: 55 minutes

Ingredients:

• 250 g beetroot

• 2 onions

• 2 gloves garlic

• 350 g black beans

• 40 g buckwheat flower

• 20 g seeds

• 2 tbs olive oil

• 2 tbs paprika

• 2 tbs organo

• A pinch of salt

On top

• Cucumber also pickled

• Tomatoes

• Red onion

• Lettuce

• Dressing and dip, I recommend ketchup and Mayo

Instruction:

1. Heat the oven for 200° C, and start by peeling the onion, garlic and beetroot.

2. Next let the beetroot boil for about 20 minuttes.

3. Add all the ingrediens, except for the flour, for the vegan-beef into a blender and let it blend for some minutes. (There should still be some texture in the beef).
   -Now add the flour and mix it.

4. Form some vegan beefs and put them in the oven for 15 minutes. (They should be a bit brown)
   -Last but not least just give them 5 minutes on the pan and then they are ready.

5. Serve with a glutenfree bun (you can make my oatmeal buns) and add the topping into the burger. If you want u can also serve with sweet potato fries.

Enjoy!

People: around 5 people
Time: 20 minutes

Ingredients:

• 3 red bell pepper

• 1 green pepper

• 2 big red onion

• 300 g butter beans

• 30 g almond

• 10 g sunflower seeds

• 3 tbs olive oil

• 2 tbs paprika

• A pinch of salt

• 1/2 dl water

On top

• Koriander

• Basil

• Lime

Instruction:

1. Heat a pan and add one of the red chopped bell peppers together with the seeds for some minutes.
   Next put it in a blender together with 1/2 dl water, and save the sauce.

2. Cut the rest of the bell peppers and red onions in long slices. Add it into a pan with olive-oil and roast it for 7 minutes.

3. Then add the butterbeans, paprika and the sauce, and let it roast 10 minutes further.

4. Last but not least heat the tacos. You can use a microwave, oven or the pan.
   Cut lots of lime, coriander, basil and add it on top

Enjoy!

People: around 5 people
Time: 10 minutes + baking time 20 minutes

Ingredients:

Pizza dough

• 300 gram cauliflower

• 3 tbsp chickpeas-flower

• 3 tbsp rice flower

• 1 tbsp origano

• 1 tbsp vegan creme fraiche

• 1 tbs olive oil

• 3 egg

• A pinch of salt

• 4 tbsp vegan cheese

On top (also the butternut puré)

• 100 gram butternut squash

• 1 onion

• 3 tbsp origano

• Pinch of salt

What I also use on top

• Spinach

• Sweet potato

• Onion (red onion or normal up to u)

• Caper

• Tomatoes

• Vegan cheese

• Tomato sause (optional)

Instruction:

1. Heat the oven to 180 Celsius.

2. Blend the cauliflower very well. While then add the eggs in another bowl and whip the eggs.

3. Add the eggs and the rest of the ingrediens into the blended cauliflower.

4. Form the dough into a pizza and put it in the oven for 10 minutes. (It should be a LITTLE bit brown)

5. Now make the the rest of the toppings.
   - Butternut squash: Boil the butternut for about 10 minutes. Then blend it together with other ingrediens. If you like it a bit sweeter, add some honey.
   -Cut the sweet-potato, tomatoes and onions, to put on top.

6. Add the topping as you like. The butternut squash should be at the bottom. Put the pizzas in the oven for further 10 minutes.

Enjoy!

People: around 5 people
Time: 20 minutes + baking time 40-50 minutes

Ingredients:

Pie bottom (the dough)

• 50 gram oatmeal

• 100 gram buckwheat flour

• 50 gram oatmeal flour

• 25 gram corn flour

• (25 gram husk-fibre)

• 50 gram rice flour

• 2 tbs vegan creme fraiche

• 1 tbs vegan milk

• 2 egg

• A pinch of salt

Stuffing

Spinach

• 300 gram frozen spinach

• 1 onion

• 1 garlic clove

• 10 small tomatoes (on top)

• 2 eggs

• 1 tbs vegan creme fraiche

Leek, broccoli & ham

• 100 gram ham

• 1 leek

• ⅓ of a broccoli

• 1,5 tbs. feta chees

• 3 egg

• 60-100 gram vegan cheen (on top)

Instruction:

1. Heat the oven to 180 Celsius.

2. Mix all the different flours in a bowl. Later on add the vegan crème fraiche, olive olie and egg. If the dough is to hard add some milk or water.

3. Advantage the dough in a tart mould, and tingle in the dough with a fork.

4. Bake the pie bottom (dough) in the oven for 10 minutes..

5. While the bottom is baking, make the stuffing to a compile mass.

Take the pie bottom out, and add the stuffing on the dough.
Scatter the chees on the top of the pie
Last but not least bake the pie for about 40 minutes. (maybe a bit more is it is very liquid)

Persons: around 4
Time: around 1 hour

Ingredients:

• 2 dl (0,8 cup) peas (I use frozen)

• 1 tin chickpeas

• 3 tbs fresh mint

• 1 medium onion

• 2 garlic clove

• 4 tbs sunflower seeds

• ½ bun for bread crumbs (GF, DF)

Pickled red onion:

• 2 red onion

• 1 dl (0,4 cup) apple vinegar

• 2 tbs sugar

• ½ dl (0,4 cup) water

• ½ lemon, for lemon juice

Instruction:

1. Heat up the peas in the microwave, or use boiled water.

2. While make the pickled onion. Boil the apple vinegar, sugar and water in a casserole.

3. Cut the red onion into rings. After a couple of minutes add the red onions, and boil them until they have a golden glow over. Put the onion in a tub, and later add the marinade.

4. Blend all the ingredients of the stuffing for the burgers. ( I use a immersion blender).

5. Make the bun into breadcrumbs and mix it into the stuffing.

6. Add some olive oil on a pan and roast the burgers.

The meals serves with the pickled onion, chili mayo and potatoes!

People: around 4 persons
Time: 30 minutes

Ingredients:

• 2 dl (0,8 cup) brown rice

• 4 dl (1,69 cup) water

• 3 Carrots

• Edamame beans

• 2 Spring onion

• Pomegranate

• Radish

• ¼ Cucumber

• Pickle ginger

• 400 g Tofu

• 1 stem Lemon grass

• 4 tbs Soya

• 1 Avocado

• Sesame seeds

• 1 tbs chili

• ½ lemon (for juice)

• 2 tbs grated fresh ginger

• 1 tbs paprika

• 2 tbs olive oil

Instruction:
Start by making the brown rice. You can use a pot or a rice boil. It takes around 20 min.

Cut the tofu into idiomatic pieces. Then cut the lemon grass and chili in tiny slices and save it for later. In a bowl mix the soya, 2 tbs lemon juice, chili, lemon grass, fresh ginger, olive oil, salt & pepper and paprika, then add the tofu. Let it rest, while you make the veggies.

• Next cut all the veggies: First peal the carrots, and afterwards peal aging, so it looks like spaghetti.

• Cut the spring onions, radish and cucumber into small slices.

• If you use frozen edamame bens heat them up, so they can cool down while you cook the rest.

Roast the tofu (with the marinade) on a pan for about 4 minutes. It is done when the tofu is a little crispy on the sides.

In a bowl place the brown rice at the bottom, then the tofu on one side and the veggies on the other. On top add some pomegranate, sliced avocado, sesame seeds and some lemon juice.

Enjoy your wonderful meal!

People: around 4-5 people
Time: around 45 minutes

Ingredients:

• 2 onions

• 2 small carrots

• 2 cloves of garlic

• 1 tbs ginger (grate)

• 1 tbs bruised turmeric

• 1 tbs bruised cumin

• 1 tbs olive oil (for roasting)

• 300 g dry red lentil

• 2 cans of diced tomatoes

• 1 can coconut milk

• ½ liter vegetable bouillon

• 1 lemon juice

• Salt & pepper

On top:

• Sunflower seeds

• Pumpkin seeds

• Coconut flakes

• Coriander (u can also use the flower)

Instruction:

1. Peel the onion and carrots and cut them into small pieces.

2. Grate the garlic and ginger very tiny.

3. Roast the onion, garlic, carrots and ginger in olive oil in a big pot.

4. Add the turmeric, cumin and let it roast for a couple minutes.

5. Rinse the red lentil, together with the diced tomatoes, coconut milk and vegetable bouillon.

6. Bring the soup to the boil, and mix well around so the lentil doesn’t burn at the bottom.

7. Let it sit for about 30-40 minutes, until the lentil are quite overboil.

8. Last but not least season the soup with salt, pepper and lemon juice.

On top: I roasted some seeds and added some coriander on top

Bon appetite

People: around 4 people

Time: around 50 minutes

Ingredients:

• 3 dl pudding rice

• 4 dl water

• 1 L almond milk

• 0,5-1 ts salt

• 200 ml vegan creme (I prefer almond- or oat milk)

On top:

• Cinnamon

• Sugar (U can also use coconut sugar)

Instruction:

1. Rinse the pudding rice and ad them in a pot. Bring the water together with the pudding rice to the boil.

2. When it boils turn down the heat and let it simmer for 5 minutes.

3. Add the almond milk and let it simmer for about 20 minutes with the cap. (The pudding should we curdle by now)

- Remember to pip in the pudding each 2-3 minute.

4. Next add the vegan crème and let in simmer for about 10 minutes.

5. After then turn off the heat and let the pudding sit for 10 minutes.

6. At last mix the cinnamon and sugar. Then ad it on top with a little pieceof vegan butter.

The most easy meal to make…just take some time. You can eat it all day around. I also like saving some for the day after and eat the pudding for breakfast. You can also add some vanilla and other sweets and use it for dessert. Well I hope u like it as much as me.

Bon appetite!

People: around 5 people

Time: around 40 minutes

Ingredients:
Vegan beanballs

• 200 g glutenfree cooked pasta (you can use some from the day before, or cook some now)

• 1x 400 g tin black beans

• 40 g sun-dried tomatoes (in oil)

• 1 tsp chili powder

• Olive oil for roasting

Tomato sauce

• 2 tbsp olive oil

• 1 onion

• 2 garlic clove (3 small)

• 1 dl red wine

• 1 ½ tbsp dried oregano

• 1 bay leaf

• 65 g tomato purée

• 70 ml water

• 900 g Chopped tomatoes

• Pinch of salt

Instruction:

1. Heat up the olive oil and add the onions and a pinch of salt. (save 3

tbsp for the balls!)

2. After the onion is a bit brown add the pressed garlic.

3. Put in the red wine, when the garlic has roasted. Let it simmer for 5 minutes.

4. Add the dried oregano, the leaf, the tomato purée and water and mix it all well.

5. Next add the chopped tomatoes and tasted with salt and pepper.

-Let the tomato sauce simmer while you make the beanballs, that should take about 15-25 min.

6. Add the cooked pasta, black beans, sun-dried tomatoes and chili powder sauce in a mixer (blender) and blend it until it have that meatball consistent.

7. Next put the vegetable stuffing in a bowl and add some cooked onion.

- Tasted with salt and pepper.

8. Form some 3-4 cm balls and roast them in the oil for about 3-5 minutes. (They should be a bit burned). Then you are done, and you put the beanballs on top of lots of tomato sauce. You can add som vegan cheese on top.

Tasted amazing and a good compensation for meat! Bon appetite!