Nourishing white bean salat with creamy tahini dressing

SAMSUNG CSCBring out the wine, it's white bean time. They may not be the prettiest ingredient on earth but they taste delicious and are packed with calcium. If you don't drink milk (hey vegans) then beans are great to eat to get your daily dose of calcium. It's actually recommended that you eat around 1000mg calcium a day (1), so if you eat some kale for breakfast, beans with tahini for lunch and almond butter for a snack then you are good to go.Bean salad with tahini dressing

    • 1 can white beans (organic)
    • 2-4 dl buckwheat (boiled)

1 avocado

  • 1 handful sundried tomatoes
  • spinach
  • 1 tbs tahini
  • 1/2 dl juice of lemon
  • 1 tbs olive oil
  • salt and pepper

Start by boiling the buckwheat (check out how to do that here). Chop up the avocado, sundried tomatoes, and spinach and place them on your plate. When the buckwheat is ready and cooled of add this as well. Open a box of white beans and be careful to rinse them off really well and add them to your place. Lastly mix the tahini, lemon juice, and olive oil together in a bowl and drizzle it over your salad. Finish with salt and pepper.SAMSUNG CSCSAMSUNG CSC

Cauliflower rice and chili carrot sticks with hummus

This combination makes a perfect light lunch or dinner, and it doesn't take too much time to make. While the carrots are frying in the oven, the rest of the meal can be prepared, and everything will be done and warm to serve at the same time. During the summer it usually feels nice to enjoy some lighter meals that don't call for a nap afterwards since there is a lot going on. Also, it's good to be able to make a dinner with only a few, cheap ingredients that you can get in any type of store.Cauliflower rice and carrot fries with hummus (2 people):

  • 2 large (organic) carrots
  • 1 cauliflower
  • 1 zucchini/courgette/squash
  • Hummus (here made with lemon oil and fresh basil)
  • Chili oil & lemon oil (the best is from Oliviers & Co)
  • Himalaya salt, pepper, paprika

Carrot sticks and hummus:Preheat the oven to 200 degrees. Slice the carrots in thin pieces. Spread them out on a baking tray and drizzle with chili oil, salt and pepper. Bake them in the oven for about 20 minutes on the hot air function. In the meantime, make the yummi hummus. Hummus is easy to spice up in different ways, and this one was a combination of lemon oil and basil which was really tasty in combination with the carrot sticks.Cauliflower rice with zucchini:Slice the zucchini into small squares. Wok them in some good olive oil or coconut oil and sprinkle with paprika, salt and pepper. For the cauliflower rice, wash and divide the cauliflower into smaller pieces before you put it into the food processor and run it until it resembles a rice texture. Afterwards, bring it to a pan and add some water and spices of your choice. Mix it all together into a lovely dish and enjoy your meal!The carrot sticks can definitely also be enjoyed as a snack on it's own with any type of dip - for example our tasty baba ganoush?

Sweet potato, eggplant and mushroom stew with quinoa

The combination of tastes in this recipe is just lovely, and it is filling and satisfying. For someone who is not used to plant based meals, this might be a good start.Sweet potato, eggplant and mushroom stew with quinoa (4-5 portions):

  • 2 dl quinoa (we used 1 dl white and 1 dl red)
  • 1 sweet potato
  • 1 eggplant
  • 1 handful white/button mushrooms (or another type)
  • 1/2 cone cabbage
  • 4 handfuls spinach
  • Spring onion
  • 2 peppers
  • 1 boks hermetic tomatoes
  • Salt and pepper
  • Paprika spice (not a must)
  • Turmeric (not a must)
  • Fresh basil
  • Lemon

SAMSUNG CSCSet the oven to 190 degrees C. Peal the sweet potato and chop it into small cubes. Rinse the eggplant and chop it into cubes. Slice the pepper in sizeable pieces. Put everything on a baking tray and sprinkle some olive oil, salt and pepper on top. It's also very tasty with some paprika spice and turmeric. Let it work its magic in the oven for 35 minutes.Meanwhile, put the quinoa to boil with double the amount of water, and let it simmer until all the water has soaked into the quinoa. It takes somewhere between 15-25 minutes. Chop the mushroom, cone cabbage and spring onion, and wok it in a warm pan until its juicy and good.Take the pan out of the oven, and mix it into the wok together with a box of hermetical tomatoes.. Make sure to add some good spices and herbs, and a squeeze of lemon. Let it simmer for a bit, and then its good to go! This dish is best served together with our homemade hummus or another bean dip.QuinoaQuinoa is a recurring ingredient in our recipes, because its versatile, healthy, easy to make and tastes delicious with the right spices. Among the health benefits of quinoa, we have:

  • That it is a complete protein, and has almost as much protein as a steak
  • That it's packed with healthy fats, minerals and vitamins
  • Thats it's naturally gluten free, and therefore more tummy friendly

It is a type of seed from the quinoaplant which exists in both red, white and black. The plant is super robust, and can handle temperature fluctuations between -4 and 38 degrees, and it can be grown until 4000 meters above sea level (NRK). The UN declared 2013 to be the international quinoa year, because they wanted to raise attention to the indigenous people's amazing ability to maintain quinoa in its natural form for future generations through ancient cultivation methods, and traditions such as living in harmony with nature and not destroying it. In addition, it has been discovered how quinoa gives opportunities to feed populations in countries where the access to food is poor (FAO). Pretty cool!SAMSUNG CSCEnjoy the meal, eat it slowly, and give yourself a pat on the back for having made an amazing, healthy, plant based meal. Yes, you are saving the planet one meal at the time!