Asian Quinoa Salad

A fresh, colorful quinoa salad with edamame, crunchy vegetables, and a tangy Asian-inspired dressing.

Servings: 2 | Prep: 15 min | Cook: 15 min | Calories: 310 per serving

Ingredients

Salad Base

• 1 cup quinoa
• 1 cup red cabbage, chopped
• 1 cup edamame, shelled and cooked (from freezer works great)
• 1 red bell pepper, diced
• 1/2 cup carrots, shredded
• 1 cucumber, diced

Dressing

• 1/4 cup tamari (or soy sauce)
• 1 tbsp sesame oil
• 1 tbsp rice wine vinegar
• 1 green onion, sliced thin
• 1/4 cup fresh cilantro, chopped
• 1/4 tsp fresh ginger, grated
• 1/4 tsp crushed red pepper flakes
• Salt and pepper to taste

Instructions

1. Prep vegetables: Rinse and dry all produce. Dice bell pepper (remove stem and core). Dice cucumber. Slice green onion into thin rounds, discarding bulbs. Chop cilantro leaves, discarding stems. Peel and grate ginger.

Chickpea Celery Soup

A warming, creamy soup with tender chickpeas and celery, finished with lemon and tahini for brightness.

Servings: 2 | Prep: 10 min | Cook: 25 min | Calories: 320 per serving

Ingredients

Soup Base

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 stalks celery, sliced (works great with limp celery)
• 3 cloves garlic, minced
• 1 tsp cumin
• 400g cooked chickpeas (or 1 can, drained)
• 100g red lentils
• 700ml water or vegetable stock
• Salt and pepper to taste

Finish

• 1 tbsp tahini
• Juice of 1/2 lemon
• Fresh parsley, chopped

Instructions

1. Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion and celery, cook 5-6 minutes until softened.

Rich, creamy pasta with earthy mushrooms and hearty winter kale. This vegetarian dish is warming, satisfying, and comes together in under 30 minutes.

Ingredients

For the Pasta

• 250g pasta (penne, rigatoni, or orecchiette work well)
• 300g mixed mushrooms (chestnut, oyster, or shiitake), sliced
• 150g kale, tough stems removed, roughly chopped
• 3 cloves garlic, minced
• 1 shallot or small onion, finely chopped
• 200ml crème fraîche or heavy cream
• 50g grated Parmesan, plus more for serving
• 2 tbsp olive oil
• 2 tbsp butter
• 100ml pasta cooking water
• Fresh thyme (2-3 sprigs) or 1/2 tsp dried
• Salt and pepper
• Chili flakes (optional)

To Serve

• Extra Parmesan
• Fresh parsley
• Crusty bread

Instructions

1. Cook the pasta: Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.

Crispy roasted chickpeas and caramelized root vegetables with bright lemon, garlic, and fresh herbs. A satisfying vegetarian sheet-pan dinner that celebrates February’s seasonal produce.

Ingredients

Main

• 2 cans (800g) chickpeas, drained and patted very dry (or 350g dried chickpeas, soaked and cooked)
• 4 large carrots, peeled and cut into thick batons
• 300g potatoes, cut into 2cm chunks
• 1 red onion, cut into wedges
• 6 garlic cloves, smashed
• 1 lemon (zest and juice)
• 4 tbsp olive oil
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper
• Fresh parsley, chopped

Optional

• Chili flakes for heat
• Yogurt or quark for serving

Instructions

1. Prep (15 min):

Mediterranean Chickpea Bowl

A vibrant Mediterranean bowl with crispy roasted chickpeas, colorful vegetables, and a creamy tahini-lemon dressing.

Servings: 2 | Prep: 15 min | Cook: 30 min | Calories: 420 per serving

Ingredients

Roasted Chickpeas

• 1 can (400g) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp salt
• ¼ tsp black pepper

Roasted Vegetables

• 1 red bell pepper, cut into chunks
• 1 medium zucchini, sliced into half-moons
• 1 small red onion, cut into wedges
• 1 tbsp olive oil
• Salt and pepper to taste

Tahini-Lemon Dressing

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 clove garlic, minced
• 2-3 tbsp water (to thin)
• ¼ tsp salt

Bowl Base

• 2 handfuls mixed greens or lettuce
• ½ cucumber, diced
• 1 medium tomato, diced
• 2 tbsp pine nuts, toasted
• Fresh parsley or mint, chopped

Instructions

1. Preheat oven: Set to 200°C (fan 180°C). Line a baking tray with parchment paper.

Miso Tofu Noodle Bowl

A quick, warming noodle bowl with crispy soy-marinated tofu in a savory miso broth.

Servings: 2 | Prep: 10 min | Cook: 15 min | Calories: 420 per serving

Ingredients

Broth

• 600ml water
• 2 tbsp miso paste (white or red)
• 1 tbsp soy sauce
• 1 tsp fresh ginger, grated

Noodles & Vegetables

• 2 portions ramen noodles (dry)
• 100g frozen peas
• 100g frozen edamame
• 2 green onions, sliced

Tofu

• 1 block soy marinated tofu, cubed
• 1 tbsp grapeseed oil

Garnish

• Sesame seeds
• Chili flakes or togarashi
• Drizzle of sesame oil

Instructions

1. Crisp the tofu: Cut tofu into 2cm cubes. Heat oil in a skillet over medium-high heat. Add tofu and cook 5-6 minutes, turning occasionally, until golden on several sides. Set aside.

Rich, creamy mushroom stroganoff with deeply caramelized mushrooms in a paprika-spiked sour cream sauce. Comforting, elegant, and ready in 30 minutes.

Ingredients

Stroganoff

• 400g mixed mushrooms (chestnut, cremini, or button), thickly sliced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tbsp flour (all-purpose)
• 150ml vegetable broth
• 2 tsp paprika (sweet or smoked)
• 1 tsp Dijon mustard
• 150ml Greek yoghurt or sour cream (or mix of both)
• 2 tbsp fresh parsley, chopped
• Salt and pepper

To Serve

• 200g egg noodles or fettuccine
• Extra parsley for garnish
• Crusty bread (optional)

Instructions

1. Cook the pasta: Bring a pot of salted water to boil. Cook noodles according to package directions. Drain and toss with a little butter.

Quick Yogurt Flatbread

Simple, soft flatbread made with just yogurt and flour. Perfect alongside soups, curries, or as a quick bread substitute.

Servings: 2 flatbreads | Prep: 5 min | Cook: 10 min | Calories: 280 per flatbread

Ingredients

• 100g plain flour
• 1 tsp baking powder
• 100g Greek yoghurt
• Pinch of salt

Instructions

1. Mix dough: In a bowl, combine flour, baking powder, and salt. Add Greek yoghurt and mix together until it forms a shaggy dough.

Saag Paneer with Feta

Classic Indian spinach curry made easy with feta cheese instead of paneer. Rich, creamy, aromatic, and finished with a traditional chhonk (spiced butter tempering).

Servings: 2 | Prep: 10 min | Cook: 20 min | Calories: 450 per serving

Ingredients

Saag (Spinach Curry)

• 25g butter or ghee
• 1 small onion, finely chopped
• 1 tbsp coriander seeds, whole
• 1/8 tsp ground cardamom
• 1 clove garlic, grated
• 2 cm fresh ginger, grated
• 1/2 tsp chili flakes (hot)
• 250g frozen spinach, whole leaf, thawed
• 1 tsp concentrated vegetable stock (or bouillon)
• Juice of 1/2 lemon
• 150g feta cheese, cut into cubes
• Salt to taste

Chhonk (Tempering)

• 20g butter or ghee
• 1/2 tsp cumin seeds, whole
• Pinch asafoetida (optional but traditional)
• Extra chili flakes (optional)

To Serve

• Jasmine rice or basmati (150g dry rice for 2 people)

Instructions

1. Start aromatics: Melt butter in a pot over medium heat. Add finely chopped onion and fry until translucent, about 5 minutes. Meanwhile, crush coriander seeds semi-finely using a mortar and pestle or spice grinder.

Simple Everyday Ramen

A satisfying, simple ramen (noodle soup) you can throw together when you think there’s nothing in the fridge. Vegetable stock, noodles, an egg, soy sauce, vinegar, and sesame oil from the pantry is all you need.

Servings: 2 | Prep: 10 min | Cook: 20 min | Calories: 380 per serving

Ingredients

Broth

• 4 dried shiitake mushrooms (or other dried mushrooms) + 200ml water (optional but recommended)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 2 tsp fresh ginger, grated
• 750ml vegetable stock
• 2-3 tbsp soy sauce
• 1-2 tsp toasted sesame oil
• 1/2-1 tbsp rice vinegar (or apple cider vinegar)
• 1 tbsp miso paste (optional, but highly recommended - makes it taste like restaurant ramen!)

Noodles & Toppings

• 2 portions soba noodles or ramen noodles
• 2 eggs (or use fried tofu for vegan)
• Green beans or vegetables of choice (edamame, bok choy, snap peas work great)
• 2 spring onions, sliced thin
• Sesame seeds
• Chili flakes or togarashi

Instructions

1. Soak mushrooms: Pour 200ml boiling water over dried mushrooms and let stand while you prep (optional but adds great depth).

Thai Red Curry with Tofu and Edamame

A fragrant Thai red curry with crispy tofu, edamame, and colorful vegetables in a rich coconut sauce.

Servings: 2 | Prep: 15 min | Cook: 25 min | Calories: 480 per serving

Ingredients

Curry

• 250g firm tofu, pressed and cubed
• 2 tbsp grapeseed oil (divided)
• 2-3 tbsp Thai red curry paste
• 1 can (400ml) coconut milk
• 1 tbsp soy sauce
• 1 tsp sugar
• 150ml water or vegetable stock
• 1 red bell pepper, sliced
• 100g sugar snap peas or green beans, trimmed
• 150g frozen edamame (no need to thaw)
• 100g bamboo shoots (canned), drained (optional)
• 1 tbsp lime juice
• Salt to taste

To Serve

• 2 dl jasmine rice (cooked according to package)
• Fresh Thai basil or regular basil, torn
• Lime wedges
• Chili flakes (optional)

Instructions

1. Cook rice: Start the jasmine rice according to package instructions.

Tikka Masala with Lentils

From the ever lovely Vegetarisk Hverdag: Tikka Masala med Linser

A vegetarian tikka masala with red lentils in a rich, creamy, mildly spiced tomato sauce. Child-friendly and deeply satisfying. Served with cooling raita and jasmine rice.

Servings: 2 | Prep: 15 min | Cook: 35 min | Calories: 520 per serving

Ingredients

Tikka Masala

• 1 small onion, roughly chopped
• 2 cloves garlic
• 2 cm fresh ginger
• 1/2 tsp chili flakes (or use paprika for milder)
• 1 tbsp butter or oil
• 1½ tsp garam masala
• 1/2 tsp turmeric
• 1 tbsp tomato paste
• 200ml passata (crushed tomatoes)
• 1 dl water
• 1 dl crème fraîche or coconut milk (for vegan)
• 1½ tsp concentrated vegetable stock
• 1 dl red lentils
• 1 tsp sugar
• 1 tsp salt
• Juice of 1/2 lemon
• 3 tbsp cashews, roughly chopped and toasted
• Fresh cilantro

Rice

• 150g jasmine rice (about 300ml cooked)

Raita (Cooling Yoghurt Sauce)

• 100ml Greek yoghurt or crème fraîche
• 1/2 small apple, diced small
• 1/2 carrot, coarsely grated
• 1/4 clove garlic, minced
• Zest and juice of 1/4 lemon
• 2 tbsp fresh cilantro stems, finely chopped
• Salt to taste

Instructions

Make the Tikka Masala

1. Blend aromatics: Blend or finely grate onion, garlic, ginger, and chili flakes until it forms an almost smooth paste. Add a splash of oil if needed to help it blend.