When you are in a bit of a rush but need to eat a good portion of hearty food, this pasta dish is perfect. The recipe uses tagliatelle with egg to increase the protein content, but it can be cooked with any pasta – choosing another pasta and skipping the cheese will make the dish vegan. If you are keeping some for the next day, keep the Parmesan cheese separately. Read the rest of the recipe…
This vegan casserole has depth with the vinegar and mustard spices making it sweet and sour. It is a good autumn or winter pot.
It is perfectly fine to freeze the casserole and eat it another day.
Cooking time: 60 minutes, including a break when the pot is simmering. Read the rest of the recipe…
Apricots and oranges make this dish a little sweet.
An exciting dish with many taste sensations. It is perfect for deep freezing and use as a healthy tv-dinner.
Serve the pot with rice or bulgur and top it with the orange.
This vegetable and bean soup is very mild in flavour and quick to make.
The soup is nicely served with freshly baked garlic bread.
Cooking time: 30 minutes, including a 10 minute break. Read the rest of the recipe…