Vegetarian Weekly Menu 12/2022

Kale Salad with Honey and Mustard-Vinaigrette

by Fattig.student
Vegetarian
Gluten-free
40 min
Kale Salad with Honey and Mustard-Vinaigrette

ingredients

  • 1/4 x sweet potato
  • 1/2 dl quinoa
  • 1 clove garlic
  • 1 tbsp honey
  • 2 tbsp dijon mustard
  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1/2 x red onion
  • 1/4 x cucumber
  • 50 g walnuts
  • 1 handful kale
  • 50 g ricotta

method

  1. Cut sweet potato into cubes and transfer to a baking sheet covered with baking paper. Drizzle over some olive oil, salt and pepper and bake in the middle of the oven at 220 degrees celcius for about 15-20 minutes.
  2. Boil the quinoa according to the instructions on the package.
  3. Make an easy vinaigrette by mincing the garlic and add to a bowl together with honey, dijon mustard, olive oil and apple cider vinegar. Mix well and add pepper to taste.
  4. Cut red onion, cucumber, and walnuts.
  5. Massage the kale with your hands to make the kale easier to digest.
  6. Mix together the quinoa, kale, baked sweet potato, cucumber, red onion, walnuts and half of the vinaigrette. Serve with ricotta.
  7. Note! You have to set aside half of the vinaigrette if you follow the weekly menu. It will be used in another recipe.

Pan-fried Vegan Sausage, Sweet Potato and Kale

by Fattig.student
Vegan
Gluten-free
Dairy-free
20 min
Pan-fried Vegan Sausage, Sweet Potato and Kale

ingredients

  • 1/2 x red onion
  • 100 g vegan sausages
  • 1/2 x sweet potato
  • 1 handful kale
  • 1 tsp dijon mustard

method

  1. Cut red onion, sweet potato and vegan sausages into cubes.
  2. Fry red onion and vegan sausages in a pan with some olive oil until the sausages turn golden.
  3. Add sweet potato, kale and dijon mustard and fry for about 10 minutes.
  4. Add salt and pepper to taste.

Leftover Bowl

by Fattig.student
Vegetarian
Gluten-free
30 min
Leftover Bowl

ingredients

  • 1/2 dl quinoa
  • 1/4 x sweet potato
  • 100 g vegan sausages
  • 1/2 x red onion
  • 1/4 x cucumber
  • 1/2 handful kale
  • 50 g ricotta

method

  1. We are using a honey and mustard vinaigrette in this recipe that were made earlier this weekly menu.
  2. Boil the quinoa according to the instructions on the package.
  3. Cut the sweet potato and vegan sausages into cubes and bake in the middle of the oven at 220 degrees celcius for about 15-20 minutes.
  4. Cut the red onion and cucumber and massage the kale.
  5. Add all the ingredients to a bowl, and serve with ricotta and honey and mustard vinaigrette.

Sweet Potato Pizza with Kale Pesto and Ricotta

by Fattig.student
Vegetarian
Gluten-free
50 min
Sweet Potato Pizza with Kale Pesto and Ricotta

ingredients

  • 1 x sweet potato
  • 2 dl oats
  • 1 x eggs
  • 1 tsp baking powder
  • 1 clove garlic
  • 25 g walnuts
  • 1 handful kale
  • 1/2 dl olive oil
  • 1 pinch salt
  • 100 g ricotta

method

  1. Start by making the sweet potato pizza. Cut the sweet potato into cubes and bake in the middle of the oven at 220 degrees for about 15 minutes.
  2. Mis the oats in a countertop- or bullet blender till the oats turn into flour.
  3. Mash the sweet potato in a bowl and whisk inn the egg. Add the oat flour and baking powder little by little until you have a thick batter.
  4. Spread the dough evenly out on a baking tray covered with baking paper using a spatula. Dip the spatula in water to prevent the dough from sticking to the spatula.
  5. Pre-bake the pizza base in the middle of the oven at 175 degrees celcius for about 15-20 minutes.
  6. Add garlic, walnuts, kale, olive oil and salt to a countertop- or bullet blender until you have a smooth and tasty pesto.
  7. Take the pizza base out of the oven and top with kale pesto and ricotta. Bake again at 200 degrees celcius for about 10 minutes.
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