LEEK BASKETS WITH CRISPY TOFU BITS

The dough forms well, does not fall apart, and is pleasant to work with. You can add any previously stewed vegetables to the baskets. Personally, I love the sweet taste of stewed leek and its velvety texture. Leek baskets can be served for dinner with salad or alone as an appetizer. But why not pack them for lunch? Add garlic sauce or plain, natural yogurt and have a tasty break at work or at school:) Good luck!

GRILLED TURNIP CABBAGE WITH RED BEANS

I bought a giant kohlrabi at the local farmer's market. I used palm-sized patches as a base for this dish. It is important to cut the kohlrabi carefully before grilling to speed up the cooking process (you can use a regular or grill pan).

JACKFRUIT TARTARE WITH PARSLEY PESTO

A green bunch of parsley begged to be turned into something delicious. I blended the splendid leaves with nuts, olive oil and garlic into an aromatic spread that became a yummy addition to Jackfruit tartare. I served it with potatoes, carrots and mangoes. In the garden, I found a blooming nasturtium which is an edible plant and its flowers can decorate our dishes.

STUFFED ZUCCHINI

Zucchini is my favorite vegetable. It can be eaten raw, it is low in calories (16,7 calories per 100 g), efficient and available all year round.

BAKED POTATOES WITH OYSTER MUSHROOMS

A dinner made of a few ingredients, so full of flavour ... Oven-baked golden potatoes, fried oyster mushrooms and dill-garlic aioli sauce. The perfect set for any time of the day!

EGGPLANT AND GREEN VEGETABLES WITH TAHINI SAUCE

While the eggplants are baked in the oven, I have time to deal with the rest of the dish. I appreciate cooking on two fronts: the oven and the stove. This is a good way to reduce the time needed to prepare meals.

POTATO HASH WITH OYSTER MUSHROOMS

Potato hash can be found in many countries. The main ingredients of this dish are potatoes, onions and meat. Life, however, quickly verified the content, because why not add a carrot or other vegetable left in the refrigerator? Hence, in each country and even region the taste of this dish will be different. The common feature is the way vegetables are chopped into small cubes ("hash" means chop). Thanks to this, everything is soft in the same stewing / frying time. I have for you a vegan hash with oyster mushrooms.

PASTA WITH GREEN BEANS AND CHERRY TOMATOES

Pasta dishes are a certainty, they always taste great and always ask for more :) And the preparation time does not exceed 30 minutes. In winter, I reach for frozen vegetables because I miss green beans and peas a lot. The cherry on the top in this recipe is vegan parmesan , which I also use in sandwiches, salads and soups.

SAUERKRAUT AND MUSHROOMS PIEROGI

Pierogi (dumplings) with cabbage and mushrooms are the main Christmas Eve dish at my mother-in-law's house. She is a master in making them and every dumpling has a perfect shape ... it's a pity to eat :) I hope to match her someday.

CHICKPEA FUSILLI WITH BEAN AND SPINACH

  A trip with my sons always gives me a lot of positive emotions. I wonder how they see the world, what they think about my cooking ... I listen to their advice and try to put maximum effort and heart into each meal. We cooked a vegan dinner together to enjoy the view from the Mosterøy Island.

VEGAN PIPERADE

Piperade is a Basque dish very similar to lecho. The original recipe includes an egg or meat.  I serve piperada in a large frying pan, because it is worth presenting it in its entirety. Go ahead and cook it outdoors, at a campsite or anywhere. It is easy and colourful meal.

SPIRULINA AREPAS WITH MUSHROOMS

Rennesøy Island hides many picturesque nooks and hills. One of them seemed perfect for this episode of "outdoor cooking". Thanks to my sons Maks and Jeremy for their help with the pictures. It's nice to wander together ... To traditional arepas , I added spirulina, i.e. powdered algae, which gives the dishes a turquoise-green colour that is rare in the kitchen.

SPIRULINA TAGLIATELLE WITH SAFFRON SAUCE

From my holiday in France, I brought pasta in my favourite turquoise colour. These sea shades in your dishes can be achieved by adding powdered algae also known as spirulina. The sauce, on the other hand, owes its unique flavour and colour to saffron. It's amazing that the tiny crocus stamens have such a power. Nature amazes me all the time ...

BAKED POTATO SLICES WITH ONION AND GARLIC

Potatoes jump in and out of the blog from time to time, because it is a culinary certainty. Easy to prepare, generally available and inexpensive. It is worth experimenting in the kitchen, checking reactions and collecting opinions. Because when the fridge is empty, potatoes can save your skin.

TAGLIATELLE WITH GRILLED VEGETABLES

I got this recipe from   konoba "Tilago"  - restaurant on the island Dugi Otok, Croatia. It was the best vegetable pasta I have ever eaten. Thank you to "Tilago" for the inspiration and the opportunity to share the recipe on the blog. Depending on the season, this dish may taste different because it uses seasonal vegetables. The spices are also not strictly defined (I chose the ones I like best). However, the preparation scheme is the same each time.

LIME LENTIL WITH TAHINI AND CASHEW

I gave my family the lime lentils for dinner, it would also work well as a side dish or as an addition to the main course. The smell of lime is mixed with aromatic garlic, and tahini in this company feels perfect. So if you have lentils in your cupboard, this is a good time to reach for it :)

TOFU WITH MUSHROOMS AND SPRING ONION

A forgotten packet of tofu from the fridge, a couple of mushrooms and onions. The three main ingredients are seasoned, fried and mixed to give a rich, full-bodied flavour.

CREAMY DILL FARFALLE WITH EDAMAME

Edamame beans are cooked for about 4 minutes, pasta on average 7-8 minutes, so your dinner can be ready in less than 15 minutes. You can replace the beans with peas or broad beans.

EGGPLANT WITH TOFU

This is a dinner recipe for eggplant lovers. One half of it is made by itself in the oven, so that meal is not time consuming at all.

LENTIL AND POTATO BURGERS

You can either cook the potatoes on the same day you are making your burgers or use them from the day before. To quicken the work in the kitchen  I use prepared cooked canned lentils.  The burgers form and fry very well, nothing crumbles or sticks. This is the perfect dish for lovers of potatoes and all kinds of chops. You can serve them with any salad and sauce. It's an amazing experience to cook on the site of Vistehola, probably the best-known Stone Age settlement in Norway. Known locally as Svarthålå (the black hole). This was home to one or more extended families in the Mesolithic era, between 6700 and 8900 years ago.