< Back Kimchijeon - Kimchi Pancakes - Vegan Prep Time: 20 minutes Cook Time: 10 minutes About the Recipe The diversity of Korean cuisine becomes clear with this particularly spicy pancake. It is egg-free and has a special texture - crispy on the outside and fluffy on the inside! Ingredients Dough: 5 oz kimchi 1 cp four 1/3 cp glutinous rice flour (or cornflour) Dip: 1 tbsp soy 1 tsp rice vinegar 1 tsp gochugaru chili powder 1 tsp sesame seeds Oil Preparation Mix all the ingredients for the dip together Chop the kimchi. Mix with the other ingredients and 2tbsp water until a thick batter has formed Heat 2tbsp of oil in a large pan over high heat and pour in the batter. Spoon it around the edge of the pan and bake. After approx. 3 minutes - the undersite should now be crispy - turn and bake for a further 2-3 minutes Slide onto a plate, sprinkle with spring onions and sesame seeds and serve More Soup , Salad , Vegetable , Rice , Potato , Noodle , Leftover , Fish & Sandwich - Recipes Previous Next Good food is better with a plan. Try our free Meal Plan, seasonal recipes, vegetable guide, shopping lists. Get your free meal plan

< Back Pointed Cabbage Puff Pastry Tartlets Prep Time: 30 Minutes Cook Time: 20 Minutes About the Recipe Sometimes a piece of vegetable is left behind — too little for a full recipe, yet far too good to ignore. This flip-over tart is made for exactly those moments. A quiet, crisp dinner. No frills, no detours. Ingredients 4 thick slices pointed cabbage (2 per person) Olive oil ½ teaspoon fennel seeds ½ teaspoon chili flakes (to taste) Salt 1 sheet puff pastry (approx. 9 oz / 250 g), cut into 4 rounds 1 small bunch parsley (approx. 1 oz / 30 g), roughly chopped Optional Kimchi, placed on the cabbage before topping with the puff pastry Preparation Sear the cabbage Preheat the oven to 400°F (200°C) conventional heat. Heat a large skillet and add a little olive oil. Sear the cabbage slices over medium heat on both sides until golden brown, tender, and lightly caramelized. Season with salt and set aside. Prepare the baking sheet Line a baking sheet with parchment paper. Drizzle lightly with olive oil, then evenly scatter the fennel seeds and chili flakes over the surface. Arrange the cabbage slices on top. Assemble the tartlets Place one round of puff pastry on each cabbage slice. Press gently so the pastry adheres well during baking. Bake Transfer the baking sheet to the oven and bake for 20–25 minutes, until the puff pastry is golden and crisp. Flip & serve Let cool briefly, then carefully flip each tart so the cabbage is on top. Sprinkle with parsley and serve immediately. More Soup , Salad , Vegetable , Rice , Potato , Noodle , Leftover , Fish & Sandwich - Recipes Previous Next Good food is better with a plan. Try our free Meal Plan, seasonal recipes, vegetable guide, shopping lists. Get your free meal plan

< Back Beet Soup with Buttermilk, Caraway, Chives, Matjes Herring & Eggs Prep Time: 15 Minutes Cook Time: 10 Minutes About the Recipe Cool, bright, and quietly complex. The sweetness of the beets meets the gentle tang of buttermilk, lifted by caraway and balanced by salty herring and soft eggs. A composed dish that feels both fresh and grounded. Ingredients 1 lb (450 g) cooked beets, roughly chopped 2 cups (500 ml) buttermilk 1/2 cup (120 ml) vegetable broth (or homemade, see Basics) 1/2 tsp caraway seeds olive oil salt black pepper 2 eggs 2 matjes herring fillets chives, finely chopped Preparation prepare the eggs Bring a small pot of water to a boil. Add the eggs and cook for 9 minutes. Rinse under cold water, peel, and halve blend the soup Add the cooked beets, buttermilk, vegetable broth, and caraway seeds to a blender. Blend until completely smooth and silky. Season with salt and black pepper. Adjust consistency with a little more buttermilk if needed chill Transfer the soup to the fridge and let it chill for at least 1 hour, until properly cold serve Pour the cold soup into bowls. Add the matjes herring, place the egg halves on top, and finish with chopped chives and a drizzle of olive oil More Soup , Salad , Vegetable , Rice , Potato , Noodle , Leftover , Fish & Sandwich - Recipes Previous Next Good food is better with a plan. Try our free Meal Plan, seasonal recipes, vegetable guide, shopping lists. Get your free meal plan

< Back Miso Mushrooms with Udon, Sesame & Raw Egg Yolk Prep Time: 10 Minutes Cook Time: 15 Minutes About the Recipe Deep, savory, and quietly indulgent. The mushrooms soak up the miso, the noodles carry everything, and the egg yolk brings it all together into a glossy, rich finish. Ingredients 7 oz (200 g) mushrooms, sliced 2 packs udon noodles (about 14 oz (400 g)) 1 tbsp white miso 1 tbsp soy sauce 1 tsp sugar 1 tbsp sesame oil 1/2 cup (120 ml) water vegetable oil sesame seeds 2 egg yolks Preparation cook the noodles Bring a pot of water to a boil and cook the udon according to package instructions. Drain and set aside cook the mushrooms Heat vegetable oil in a pan over medium-high heat. Add the mushrooms with a pinch of salt and cook until deeply browned and softened, about 6–8 minutes build the sauce Stir in the miso, soy sauce, sugar, sesame oil, and water. Let everything simmer briefly until the mushrooms are coated in a glossy sauce combine Add the cooked udon to the pan and toss gently so the noodles are evenly coated serve Divide into bowls, make a small well in the center, and add a raw egg yolk to each. Finish with sesame seeds and serve immediately, mixing the yolk through just before eating More Soup , Salad , Vegetable , Rice , Potato , Noodle , Leftover , Fish & Sandwich - Recipes Previous Next Good food is better with a plan. Try our free Meal Plan, seasonal recipes, vegetable guide, shopping lists. Get your free meal plan

< Back Green Beans, Tofu, Tuna Prep Time: 25 minutes Cook Time: 12 minutes About the Recipe This bean recipe works perfectly as a lukewarm or cold salad or with rice as a main course Ingredients Salad: 14 oz (400 gr) green beans 6 oz (180 gr) smoked tofu Canned tuna Sauce: 3 gloves of garlic 2 tsp (Tl) paprika powder 2 tsp cumin 1 tbsp (El) caraway seeds 1 tsp cinnamon 1 tsp cayenne pepper 3 tbsp tomato paste 2 tsp sugar Salt Juice of lime Sunflower oil Preparation Cut the beans into pieces and blanch in salted water for 6 minutes, drain and rinse Dice the tofu and sear in a pan a little oil Crush and chop garlic, mix with the spices and a little oil. Heat in a pan and fry for about a minute, then add the tomato paste, sugar, salt and lime juice, sir and pour in 1c of water Cook for 2-3 minutes until the sauce thickens. Add the beans and bring to the boil briefly Mix in a bowl with the tofu and tuna More Soup , Salad , Vegetable , Rice , Potato , Noodle , Leftover , Fish & Sandwich - Recipes Previous Next Good food is better with a plan. Try our free Meal Plan, seasonal recipes, vegetable guide, shopping lists. Get your free meal plan

< Back Orzo with Mushrooms & Spring Onions Prep Time: 15 Minutes Cook Time: 15 Minutes About the Recipe Orzo may look like rice, but it is actually a small pasta shape with a pleasantly tender bite. Here it is cooked until creamy with mushrooms and spring onions, creating a simple yet deeply satisfying dish full of savoury flavour. The kind of meal that comes together quickly and feels comforting from the very first spoonful. Ingredients Olive oil 1 bunch spring onions, finely chopped 12 oz (350 g) mushrooms, diced 1 cup (200 g) orzo Salt Pepper Chili flakes 1 lime Parsley, finely chopped Optional Feta or pan-fried halloumi cubes Preparation Cook the Mushrooms Heat a little olive oil in a large skillet. Cook the spring onions until softened. Add the mushrooms and chili flakes, season with salt and cook until the mushrooms are golden brown Cook the Orzo Stir in the orzo and pour in 250 ml (1 cup) warm water. Cook according to the package instructions, stirring regularly. Add a little more water as needed until the orzo is creamy and risotto-like Serve Season with salt, pepper and lime juice and finish with the parsley More Soup , Salad , Vegetable , Rice , Potato , Noodle , Leftover , Fish & Sandwich - Recipes Previous Next Good food is better with a plan. Try our free Meal Plan, seasonal recipes, vegetable guide, shopping lists. Get your free meal plan

< Back Gnocchi with Sauerkraut. Prep Time: 5 Minutes Cook Time: 5 Minutes About the Recipe This dish lives somewhere between grounded cooking and comfort food: crisp-fried gnocchi, gently mellow sauerkraut, and the warm, slightly bitter aroma of caraway. Everything comes together in one pan — no detours, no extras. A meal for days when you want something hearty, but not heavy. Ingredients 1 package 12–18 oz (350–500 g) gnocchi about 10.5 oz (300 g) sauerkraut, well drained 1 small onion, thinly sliced into rings olive oil 1 tsp caraway seeds, whole or lightly crushed salt black pepper Preparation Fry the gnocchi Heat a little olive oil in a large skillet. Add the gnocchi and fry over medium to high heat until golden and crisp on all sides. Only turn them once they’ve taken on good color Add onion & caraway Add the onion rings to the gnocchi and sauté briefly until translucent. Stir in the caraway seeds and toast for 30–60 seconds, until fragrant Add the sauerkraut Add the sauerkraut to the pan, mix well, and continue to cook for another 5–7 minutes. The sauerkraut may lightly brown, but should remain juicy Season Season with salt and black pepper More Soup , Salad , Vegetable , Rice , Potato , Noodle , Leftover , Fish & Sandwich - Recipes Previous Next Good food is better with a plan. Try our free Meal Plan, seasonal recipes, vegetable guide, shopping lists. Get your free meal plan

< Back Chunky Tomato Salad with Green Olives & Canned Mackerel Prep Time: 10 Minutes Cook Time: 0 Minutes About the Recipe Juicy, briny, and deeply satisfying. Big pieces of tomato hold their shape, the olives bring salt, and the mackerel adds richness that turns this into a complete meal. Ingredients 2 cups (400 g) tomatoes, cut into large chunks 1/2 cup (75 g) green olives, pitted 1 can (5 oz / 150 g) mackerel, drained olive oil 1 tbsp lemon juice or vinegar salt black pepper Preparation prepare the salad Place the tomatoes in a bowl and season with salt. Let them sit for a few minutes to release some juices assemble Add the olives and the mackerel, breaking it into large pieces dressDrizzle generously with olive oil and add the lemon juice or vinegar. Season with black pepper and adjust salt if needed serve Serve immediately or let sit for 5–10 minutes so the flavors come together More Soup , Salad , Vegetable , Rice , Potato , Noodle , Leftover , Fish & Sandwich - Recipes Previous Next Good food is better with a plan. Try our free Meal Plan, seasonal recipes, vegetable guide, shopping lists. Get your free meal plan

< Back Friday Pasta: Ramba-Zamba Mushrooms Prep Time: 45 minutes Cook Time: 30 minutes About the Recipe A delicious pasta dish full-bodied umami very tasty with mushroom-onion-red wine sauce Ingredients 1 onion in fine rings 6-8 springs thyme Olive oil Salt 1 lbs mushrooms, thinly sliced 3 gloves of garlic, finely chopped 2 tbsp tomato paste 1/2 cp red wine 1 tbsp long pepper 1/2 lbs pasta (orecchiette) Preparation Slowly fry onion, salt and thyme in olive oil until the onion rings start to color Add the mushrooms and put the lid on, when a lot of liquid has formed in the pan, remove the lid and increase the heat When the mushrooms have browned, add thr garlic for three minutes (no longer or it will burn). Then fry the tomato paste and then deglaze everything with red wine add a little water to make it saucier. Season to taste with salt and pepper In the meantime, cook the pasta in salted water according to the packaging instructions. Do not drain the pasta, but put it straight into the pan when wet. Depending on taste, add a little pasta water for more creaminess More Soup , Salad , Vegetable , Rice , Potato , Noodle , Leftover , Fish & Sandwich - Recipes Previous Next Good food is better with a plan. Try our free Meal Plan, seasonal recipes, vegetable guide, shopping lists. Get your free meal plan

< Back Miso Happy Prep Time: 60 minutes Cook Time: 50 minutes About the Recipe This soup makes you happy! A Umami-bomb! Ingredients Dashi: 1 kombu leaf 5-6 pieces of dried shitake mushrooms 2 bundles of soba noodles 1 lbs sliced mushrooms Oil 7 oz smoked tofu in strips 4 spring onions in long pieces 1 tbsp finely chopped ginger 2 handfuls broccoli in small florets 2 tbsp miso Lime juice Sesame oil Seame seeds Chili flakes Preparation For the dashi: soak the kombu leaf in a pan with 2c warm water. After 30 minutes, heat very very gently and soak for a further 20 minutes. Also soak the shitake mushrooms in a container for an hour. Remove the kombu and shitake and pour the liquids together in a pan Heat the dashi, add the ginger, mushrooms and broccoli and simmer for 10 minutes Cook the soba noodles according to the packaging instructions, rinse with cold water and divide between two bowls Fry the tofu and spring onions in a pan with a little oil. Also divide between the two bowls Put some dashi in a small container and mix with miso. Stir into the pot and season to taste with lime juice and sesame oil Divide the miso soup between the bowls and sprinkle with chili flakes and sesame seeds More Soup , Salad , Vegetable , Rice , Potato , Noodle , Leftover , Fish & Sandwich - Recipes Previous Next Good food is better with a plan. Try our free Meal Plan, seasonal recipes, vegetable guide, shopping lists. Get your free meal plan

< Back Green Spinach Crêpes with Radicchio & Tuna Prep Time: 30 Minutes Cook Time: 15 Minutes About the Recipe These filled crêpes bring a welcome sense of lightness to the table. Tender spinach crêpes wrap around a crisp salad of radicchio and radishes, while a creamy yogurt spread ties everything together. The tuna adds substance, turning them into a meal that works equally well for a relaxed lunch or a light dinner. Ingredients 7 oz (200 g) fresh spinach 2 eggs ⅔ cup (150 ml) milk ¾ cup (100 g) flour Salt Olive oil ⅔ cup (150 g) plain yogurt 1 tsp Dijon mustard 1 small garlic clove, finely grated Pepper ½ radicchio, thinly sliced 6 radishes, thinly sliced 1 can (150 g / 5 oz) tuna, drained 1 tbsp red wine vinegar 1 tbsp olive oil Preparation Make the Crêpe Batter Blend the spinach, eggs and milk until smooth. Add the flour and a pinch of salt and whisk into a smooth batter. Let the batter rest for 10 minutes Cook the Crêpes Heat a little olive oil in a non-stick skillet. Cook 4 thin crêpes and set aside Make the Yogurt Spread Mix the yogurt with the mustard and garlic. Season with salt and pepper Prepare the Salad Combine the radicchio, radishes and tuna in a bowl. Add the red wine vinegar, olive oil, salt and pepper and toss to combine Assemble Spread the yogurt mixture over the crêpes. Top with the salad and roll up or fold before serving More Soup , Salad , Vegetable , Rice , Potato , Noodle , Leftover , Fish & Sandwich - Recipes Previous Next Good food is better with a plan. Try our free Meal Plan, seasonal recipes, vegetable guide, shopping lists. Get your free meal plan

< Back Yakisoba - Japanese Ribbon Noodles Prep Time: 25 minutes Cook Time: 15 minutes About the Recipe These vegetarian ribbon noodles are wonderful for the everyday menu. Delicious pointed cabbage is used Ingredients 6 oz pointed cabbage 1 onion in slices 1/2 lbs ribbon noodles Sauce: 1,5 in ginger 4 tbsp light soy sauce 4 tsp water 1 tbsp ketchup 2 tsp worcester sauce 1 tsp rice vinegar 1 tsp sugar Oil Eggs Nori sheet Seasame seeds Preparation Cut the pointed cabbage into thin stripes and fry in a wok with the onion slices and a little oil In the meantime, cook the noodles according to the packaging instructions, rinse with cold water Mix all ingredients for the sauce together and add to the pointed cabbage At the same time, cut the nori sheet into fine strips, fry briefly in a second pan without oil and remove Fry the fried eggs Spread the noodles and fried eggs an top, sprinkle with nori and sesame seeds More Soup , Salad , Vegetable , Rice , Potato , Noodle , Leftover , Fish & Sandwich - Recipes Previous Next Good food is better with a plan. Try our free Meal Plan, seasonal recipes, vegetable guide, shopping lists. Get your free meal plan