Lentil Soup with Coconut 2P
2 dl Green Lentils
0.5 dl Coconut Flakes
1 Vegetable Stock Cube
2 tsp Basil
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Cinnamon
Soak the green lentils in cold water for about 30 minutes.
Take a 2 Liter saucepan.
Rinse the lentils.
Put the lentils in the saucepan and fill with water so that it
covers the lentils,
you should not have too much water.
Add the vegetable broth and spices.
Cook for about ten minutes, add the coconut so that it cooks
along.
Cook over medium heat until the lentils have softened.
If it is too thick, strain with more water.
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Vegan Lasagna
The preparation
1 Yellow Onion
Preheat oven to 200 degrees
4 Cloves Garlic
Peel and finely chop onion, garlic.
1 tbsp Olive
Oil Fry them in oil until soft.
1.5 tsp dried basil
Add the spices and soy mince, fry
1 tsp oregano
them for about three minutes until the mince thaws.
1 tsp chili flakes
300 grams soy mince
Add red lentils, tomato paste, crushed
1 dl dry red lentils
tomatoes, water, broth salt and pepper.
3 tbsp tomato paste
Let it simmer for 10 minutes, stir.
390 grams crushed tomatoes
4 dl water Bechamel sauce
1.5 cube vegetable stock
Bechamel sauce
2 tsp black pepper
Whisk together, cream, grated cheese salt and
300 grams lasagna sheets
pepper. Let the sauce simmer for about 2-3
minutes.
Bechamel sauce
Layer sauce, lasagna sheets, minced meat sauce in two layers
500 ml cream of your choice
Finish with a layer of lasagna sheets
and sauce.
75 grams of cheese of your choice
Top with the rest of the cheese, put
2 tsp salt
in the oven for about 30 minutes.
0.5 tsp white pepper.
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VEGETARIAN PEA SOUP
4 dl Yellow Peas
1 dl Chopped Yellow Onion
1 tbsp Fresh Ginger
2 tbsp Butter
1 Pinch Thyme
2 Cubes Vegetable Stock
PREPARATION
Soak the peas 12 hour before
cooking.
Chop onion and ginger.
Melt the butter in a saucepan and
saute the onion, ginger and thyme for a minut.
Add the peas, saute for about 1
minute and then pour in the broth.
Let it cook for about 30 minutes or
until the peas are soft.
Use any mustard for the soup.
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FRIED POTATOES AND FRIED HALLOUMI 2 P
4 Medium Potatoes
1 Halloumi Cheese
2 Eggs
Butter
French Fries Seasoning
Salt
PREPARATION
Peel the potatoes,
cut them into smaller pieces, put them in a saucepan,
whit cold water.
Add a pinch of salt
to the saucepan.
Let the potatoes
almost cook.
Remove frome the
stove, pour off the water, set aside.
Cut the halloumi
into slices.
Put a deb of butter
in the frying pan, add the boiled potatoes.
Fry on medium heat
until the potatoes have a nice color.
Season with french fries seasoning.
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Hot Sandwiches
Making hot sandwiches is not difficult.
Just use the products you have at home, put them on a slice of
bread,
preferably a thick slice then it will be a little healthier.
The oven should be at 190 degrees and about 10-15 minutes.
Cheese on all sandwiches, as well as black pepper, salt and a
little garlic powder.
Here are some different options you can have on your hot
sandwich.
1. Hot sandwich with hummus, grated carrot, mustard, red pepper
and cheese.
2. Hot sandwich with tomato puree, banana, curry and cheese.
3. Hot sandwich with tomato puree, leeks, fried mushrooms and
cheese.
4. Hot sandwich with tomato puree, grated carrot, red pepper.
tomato and cheese.
5. Hot sandwich with tomato puree, tomato and cheese.
6. Hot sandwich with strong mustard, grated carrot, corn
kernels, red pepper, red onion and cheese.
7. Hot sandwich with tomato puree, corn kernels, red onion and
cheese.
8. Hot sandwich with tomato puree, fried mushrooms, leeks,
tomatoes, red pepper and cheese.
9. Hot sandwich with tomato puree, fried mushrooms, tomatoes and
cheese.
10. Hot sandwich with a thin layer of butter, bananas, cheese
and curry.
11. Hot sandwich with a thin layer of butter, pineapple, cheese
and aromatics.
12. Hot sandwich with a thin layer of butter, mushroom stew and
cheese.
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Rice with mushrooms, corn
and peas
2 dl Whole grain rice is cooked for 30 minutes.
150 g Mushrooms
100 g Corn
150 g Green peas
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Greek Salad
A classic Greek salad, funnily enough, doesn't have lettuce, but
is made with crispy cucumber, bell pepper and sun-ripened
tomatoes topped with red onion and olives. Serve for lunch with
a good loaf of bread, or as a side dish. And don't forget the
dressing with olive oil and balsamic vinegar.
Ingredients
4 servings
Salad
6 tomatoes
1 cucumber
2 green peppers
1 red onion
15 - 20 olives
200 g feta cheese
dried oregano
Dressing
1/2 dl olive oil
3 tbsp balsamic or red wine vinegar
salt
