Meal-Prep

Smoky spiced chickpeas with kale in a creamy tofu sauce — 22 g plant protein and 12 g fibre per serving. Delicious mopped up with bread, or served with roasted veggies, grains, or salads. Doubles and freezes well. Ingredients Chickpeas 1-2 tbsp olive oil 1 medium onion, diced 3-4 garlic cloves, minced 2 tbsp harissa (pomegranate rose & preserved lemon harissa works great) 1 tsp smoked paprika 1 tsp cumin 1 tsp oregano 2 cans chickpeas (2 × 400 g), drained & rinsed ½ cup veggie stock (1.2 dl) 2 packed cups kale, chopped (about 60 g) big handful coriander, chopped big handful parsley, chopped juice from ½-1 lemon salt & pepper Cream 300 g silken tofu ⅓ cup nutritional yeast (0.8 dl) ½ cup veggie broth (1.2 dl) 2 tbsp tahini pinch of salt Instructions Heat the oil in a pot over medium heat and sauté the onion for 4-5 minutes. Add the garlic for 1 more minute, then mix through the smoked paprika, cumin, oregano, and harissa paste until coated. Add the chickpeas and stock, cover with a lid and simmer for 4-5 minutes. Add all the cream ingredients to a blender and blend until smooth. Add the chopped kale to the pot and cook for 2-3 more minutes until softened. Stir in the cream and heat through for a few more minutes. Remove from heat and mix through the fresh herbs, lemon juice, salt, and pepper to taste. Enjoy! Notes Substitution: The harissa can be swapped for gochujang (same amount). ...

Mushrooms, cream, and buttery mash - essential components for surviving Sweden’s long autumn and winter. This warming, satisfying dinner is easy to make and produces excellent leftovers for lunch boxes. Ingredients For the Potato Purée 1 kg floury potatoes 1 liter water 1½ tbsp salt 200 ml cream (2 dl) 100 ml whole milk (1 dl) 100 g butter For the Creamy Mushroom Mince 250 g mushrooms (forest mushrooms and/or chanterelles) 1 yellow onion (optional) 2 garlic cloves (optional) 1 tbsp Japanese soy sauce (optional) a pinch to a handful of dried chanterelles or other dried mushrooms 1 tbsp butter salt 2 tbsp neutral rapeseed oil 400 g veggie mince 500 ml cream (5 dl) 1½ tbsp chanterelle fond (mushroom concentrate) 2 tbsp blackcurrant jelly or raw stirred lingonberries 6 juniper berries, crushed freshly ground black pepper Raw stirred lingonberries for serving Instructions Make the Potato Purée Peel potatoes and place in a pot with cold water. Drain and refill with 1 liter fresh water. Add salt. Boil until soft, about 15-20 minutes. ...

Affordable vegetarian lasagna with red lentils, carrots, and cheese sauce. Perfect for batch cooking and freezing. The cheese sauce can be substituted for bechamel sauce. Ingredients Lentil and Tomato Sauce 1-2 yellow onions 200 ml dried red or green lentils (2 dl) 400 ml crushed tomatoes (4 dl) 300 ml water (3 dl) 2 carrots (suggestion: 1 parsnip + 1 carrot) (optional) some leftover red wine (store frozen in the fridge) or balsamic vinegar (optional) 2 tbsp soy sauce (optional) some frozen vegetables, like spinach 1 vegetable bouillon cube 1 tbsp tomato paste (15 ml) 2 garlic cloves 1 tbsp dried herbs (basil/oregano/thyme) (15 ml) salt and black pepper oil for cooking Cheese Sauce 250 ml crème fraîche (2½ dl) 100 ml grated cheese (1 dl) salt and black pepper Bechamel Sauce (alternative) 1 liter milk (10 dl) 100 g butter 1 dl flour white pepper nutmeg salt to taste Assembly 250 g lasagne sheets 1 handful grated cheese for topping Instructions Finely chop the onion and sauté in oil until translucent. Rinse the lentils and add to the pan along with crushed tomatoes and water. Preheat oven to 225°C (440°F). Grate the carrots and add along with bouillon cube and tomato paste. Simmer for about 10 minutes covered on medium-low heat, stirring occasionally. Press garlic cloves into the sauce. Season with salt, pepper, and preferred herbs. Warm the crème fraîche in a separate pan, stir in grated cheese until melted (don’t boil). Season with salt and pepper. Grease a baking dish. Layer the ingredients: start with lentil sauce, then lasagne sheets, then cheese sauce. Repeat layers, ending with cheese sauce topped with extra grated cheese. Bake for 20 minutes until golden on top. Watch carefully to prevent burning. Serve with a fresh salad. Notes Bechamel sauce: Warm the milk. Melt butter in a separate pan, whisk in flour. Gradually add warm milk while whisking. Bring to a boil, simmer 1 minute. Season with white pepper, nutmeg, and salt. ...