Dinner

Dinner Featured Recipes

Vegan Zucchini Fritters

In the spirit of our previous post about getting more greens in, we thought we would share a delicious recipe to a veggie-inspired, meat-free dinner.

Yet again Happy Health Blog made us drool with her delicious dinner recipe, and these fritters are a must try! Easy to make, all vegan and a clever way to sneak in some more veggies.

Note: To avoid soggy fritters you will need a cheesecloth/nut-milk bag or thin kitchen towel in a colander over your kitchen sink.

Ingredients
Zucchini fritters:
4 cups grated zucchini + 1 tsp salt
2 garlic cloves
1 handful parsley
1/2 tsp black pepper
2 tbsp. chia flour (or flax meal) + 6 tbsp. water
1/2 cup coconut flour
3/4 cup gluten free breadcrumbs
2 tbsp. psyllium husk
1 tbsp. coconut oil
2 tbsp. olive oil

Vegan citrus yogurt:
1 cup vegan yogurt
Zest from 1 lemon
1/2 garlic clove
Salt & pepper
Olive oil

Instructions
Grate 2 big zucchinis (or enough to fill 4 cups). Add the grated zucchini to a cheesecloth/nut-milk bag or thin kitchen towel in a colander over your kitchen sink. Sprinkle with the 1 teaspoon of salt and leave to drain for 10 minutes. After ten minutes, squeeze as much liquid out of the zucchini as possible. This is a crucial step for your fritters to become firm and not soggy!

Prepare the chia eggs by mixing the chia flour and the water in a separate small bowl and leave for 3-5 minutes. Add the drained zucchini and the chia eggs to a bowl and mix in all the other ingredients until combined.

Form fritters and slightly flatten them on a baking sheet with your fingers until you get about 9 of them. Make sure to use some oil or baking paper under the fritters. Brush the fritters whit some olive oil and bake in the oven on 200°C for 15-17 minutes. Serve with the vegan citrus yogurt. Enjoy!


By: Henriette Danielsen / Photo and recipe cred: Happy Health Blog 

Dinner Recipes

Summer salad

Grilling this weekend? Ditch the pre-made supermarket salad bags and just follow this easy recipe for a fresh and yummy summer salad. The perfect side dish to serve or bring to a grill party.  

Ingredients
Salad of choice
Small tomatoes
Radishes
Mozerella
Walnuts
Olive oil
A dash of freshly pressed lemon juice
Oregano
Salt & Pepper

Instructions
Rinse the salad, tomatoes and radishes in water. Cut the tomatoes, radishes and cheese and add to the salad. Top with walnuts and lastly add some lemon juice, olive oil, oregano and salt and pepper.


By: Henriette Danielsen

Dinner Nutrition

Creamy tofu pasta with homemade ajvar & fresh basil

This is a favorite at our place and it would be a crime not to share the recipe! Make a huge batch and enjoy it for days or make it as a fresh and delicious dinner for two.

Ingredients (serves 2)
150 g Whole grain pasta
150-200 g Tofu

4 Red peppers
1 Zucchini
1 Red onion
1,5 tbs Apple cider vinegar
1 tbs Canola oil
Salt, pepper, oregano & fresh basil

Instructions
Cut the onion into pieces and the red pepper into 5 big pieces each and get rid of the core. Remove a tiny amount of the soft part in the middle of the Zucchini and then cut the rest of it into cubes (as shown in the picture). Put the onion, the red pepper and the zucchini on a baking sheet and make sure the inner parts of the red pepper are pointing downwards. Put it all into the oven at 200 degrees until the veggies turns soft.

Meanwhile, cut the tofu into cubes and fry in a pan until golden brown and start cooking your pasta.

When the veggies are finished baking, take it out and start removing the shell of the red peppers. Put the soft inner parts in a blender along with half amount of the zucchini and onion. Add apple cider vinegar, oil, salt, pepper, oregano and basil and mix until smooth. PS! The taste of the pasta sauce (ajvar) should of course be tasty but a bit more salty and flavorful compared to if you would eat it as it is. When mixing the sauce with the pasta the flavors will be diluted.

Blend your homemade sauce into the cooked pasta and add the rest of the pieces from the onion and zucchini as well as fresh basil to the dish. A strong recommendation from me is to serve the dish with green pesto and some sprinkles of salt if needed. Enjoy!


By: Clara Mo

Dinner Nutrition

Creamed mushroom and spinach casserole

//In collaboration with Oatly

With both the environment and the animals in mind, we like to try out different plant based products. We were therefore very happy to collaborate with Oatly, making dinner the Oatly way!

What may that be, you may wonder? The original idea behind Oatly was to find a way to make a nutritious liquid product for people who just didn’t like cow’s milk or were unwilling to use it for personal reasons. Everything they make, they make on Swedish oats. Their goal is to deliver products that have maximum nutritional value and minimal environmental impact. Sound pretty damn awesome to us!

So, on today’s menu we have a creamed mushroom and spinach casserole.

Ingredients (serves 3-4)
1 Onion
Olive oil or butter for frying (we used vegan butter from Goodstore)
1 pack of mushrooms
4 handfuls of spinach leaves
250 ml Oatly single cream
2 tbsp. Oatly crème fraiche
0,5 dl soya
1-2 tbsp. chili sauce
Salt & Pepper
Rice
(Chicken, if desired. Either in the casserole or on the side, but we recommend a vegetarian option).

Instructions
Start by preparing the rice. When it’s boiling, you can start by finally chop the onion and fry in the pan. Then add the chopped mushrooms and let them fry until golden brown. When ready, add 1 pack (250 ml) of Oatly single cream, 2 tbsp. Oatly crème fraiche, the soy- and chili sauce and let it simmer for a few minutes. Then add 2 tbsp. corn flour and whisk well. This is to get a thicker consistency. Lastly add the spinach and stir well. Season with salt and pepper and serve with rice.


By: Henriette Danielsen

Dinner Nutrition

Happy meal

Burgers are often associated with being unhealthy and something many only eat during the weekends. We however like our burger whenever we feel like it! 

Try this yummy vegan burger and prepare for a happy meal! Feel free to add some fried veggies on the side, make a salad or maybe even some sweet potato fries? Whatever tempts you!

Ingredients
Dark rye bread
Vegan burger (we used
Anamma)
Crème fraiche (we used Oatly)
Sriracha
Leafy greens
Cucumber

Instructions
Fry the burger in a pan and while it’s getting ready prepare the bread with leafy greens. Then add the burger and top with cucumber, a dash of crème fraiche and sriracha. Voila, you’re ready!


By: Henriette Danielsen / Recipe and photos: Clara Mo

Dinner Nutrition

Mr.Green bean

Salad isn’t exactly the food most associated with winter, but we believe with the right ingredients it can still be enjoyed in colder temperatures!

Remember that salad is so much more than some lettuce and tomato slices. Fill it with leafy greens, beans, seeds and nuts and you got yourself a real meal.

Ingredients (desired amount)
White quinoa
Kale
Mâche salad
Cherry tomatoes
Green bean seeds
Cucumber
Feta cheese
Sunflower seeds
2-3 tsp. olive oil
½ tsp. honey
½ lemon
A dash of salt

Instructions
Boil the desired amount of quinoa and while it cools down you can start on the dressing. Blend olive oil, honey, lemon juice and salt, before adding all the other ingredients and mix well. Top with feta cheese and enjoy!


By: Henriette Danielsen / Photo cred

Dinner Nutrition

Veggie lasagna

Weekends are the perfect time to spend trying out new recipes in the kitchen, cooking and having fun together. Why not give this amazing lasagna a try?

Many are skeptical to meat-free lasagna, but I promise you, it’s delicious. Without doubt the perfect weekend dinner.

Ingredients
Margarine or coconut oil (for frying)
Some chili
1 red onion
1 garlic clove
5-6 big carrots (grated)
1 package of crushed tomatoes
1 dl flour
1 L milk
Lasagna sheets (preferably green ones)
Grated cheese for topping
Salt & Pepper

Instructions
Step 1: White sauce
Melt margarine in a saucepan and add milk and flour and whisk well. Make sure it doesn’t get burned. Add salt and pepper and set aside.

Step 2: Filling
Mince onion, garlic and chili and rasp carrots before roasting everything in a frying pan. Then add chopped tomatoes and let it simmer for about 10 minutes. Add some salt and pepper for additional taste.

Step 3:
Preheat the oven to 220 degrees. While the oven gets warm start off by filling a ovenproof dish with everything. Start with the white sauce, then lasagna sheets and lastly the filling. Continue until it’s all gone and top off with grated cheese. Let it cook in the oven for about 20 minutes, before you enjoy a yummylicious meal!


By: Henriette Danielsen / Photo cred

Dinner Snacks

Fries that’s nice

What’s on the menu this weekend? Surprise your friends, partner or family with some homemade fries! Follow our easy steps below – we guarantee you won’t get disappointed.

Ingredients
2 large baking potatoes (peeled and cut into desired shape)
3 tbsp extra-virgin olive oil
Pinch of salt
Malt vinegar (for serving)

Instructions
Heat the oven to 220°C and use a bowl and toss the potatoes with the oil and the salt. Spread the potatoes on a baking sheet and bake in the oven until golden brown (approx. 20-25 minutes). Sprinkle with some additional salt and malt vinegar and serve immediately.


By: Linnéa Nilsson / Photo: Pexels.com

Dinner Nutrition

Green happiness

Adding kale to your salad is the perfect way to get full, without feeling weighed down afterwards. Packed with nutrients and various yummy ingredients this salad will make your taste buds go crazy!

Fun fact: Just one cup of kale offers two times the amount of Vitamin A you need in one day.

Ingredients
Kale
Mâche salad
Small tomatoes
Feta cheese
Strawberries
Lemon
Olive oil
Salt & Pepper

Tips: Kale is super fibrous, so it’s a bit more difficult to chew than your average green. Slicing it thinly will make it easier to eat.

Instructions
Start with the dressing; add desired amount of olive oil in a bowl and squeeze some lemon over, before adding salt & pepper. Then add desired amount of kale, salad and sliced tomatoes and mix well. Top with feta cheese and strawberries. Voila, you now got a simple and delicious salad!

By: Henriette Danielsen / Photo cred

Dinner

A light and fresh dinner alternative

We love trying new dishes, and when we were at a dinner party not too long ago, we tried the most amazing quinoa salad with red pesto. We of course immediately had to ask for the recipe!

Fun fact: Quinoa comes in various colors and are packed with vitamins and minerals, in addition to protein and fiber. It’s often used as a substitute for rice, but it’s also a delicious supplement in a salad.

So, if you want a light and fresh dinner alternative, give this one a try! It’s made in no time!

Ingredients (Serves 3) 
2 dl quinoa (we used a tricolore quinoa)
Coconut butter (we used this one)
1 garlic glove
1 small zucchini
2 carrots
3 tbsp red pesto
Feta cheese
Baby spinach leafs
Salt & Pepper

Instructions
Chop the garlic, carrots and squash and fry in coconut butter until it gets a golden brown color. Boil the desired amount of quinoa and add all the ingredients in a bowl. Mix in the red pesto and top with feta cheese, baby spinach and salt and pepper.

And keep in mind, it’s the perfect leftover food!


By: Henriette Danielsen / Recipe: Anja Hertzberg / Contains sponsored products