Pak choi and beans noodles

A fast meal full of flavour!

Serves 2:
Olive oil (1 tbsp)
Noodles (200g) 
Red Beans (100g - cooked and drained)
Pak choi (150g - chopped) 
Fresh herbs (1 tbsp - finely chopped) 
Garlic (1 tsp - minced)
Salt and pepper (to taste)

1) Bring a saucepan of water to the boil and cook the noodles for 3 minutes. Drain, refresh in cold water, and reserve. 
2) Heat the olive oil in a wok over a moderate heat until hot. Stir-fry the pak choi and garlic for 3 minutes, stirring all the time. Add the beans, noodles and fresh herbs to wok, stirring well. Season to taste.
3) Serve warm and enjoy!

Lemon Masala-Burgare

After tasting the Rödbetsbiffar, today we tried the Lemon Masala-Burgare. They are also from ekkogourmet, organic, vegan, soya and gluten free.

Spiced with ginger, coriander, garlic, fennel and lemon... a great taste!

Rödbetsbiffar

Rödbetsbiffar from Ekkogourmet are organic, vegan, gluten free, soya free and produced in Sweden.
Flavorful, with lots of vegetable chunks and an appealing texture...

Mixed beans and soy

Another version of this full of flavor and nutritious recipe.

Serves 2:  
Soy minced (frozen - 75g)
Mixed Beans (Cooked and drained - 200g) 
Garlic (1 clove - minced) 
Olive oil Tomato (1 - chopped) 
Fresh herbs (minced)
 
1) Heat the oil in a large pan over a medium heat. Add the garlic, soy, beans and tomato. Bring to a simmer and continue to heat gently for 10 minutes. 
2) Add the chopped fresh herbs. Add any extra seasoning if necessary. 
3) Serve over soft polenta, rice or on its own.

Beans and soya stew

Inspired in traditional flavors, fulfilling, easy to cook one pot meal.

Serves 2:
Soya tvp chunks (50g - soaked and drained)
Olive oil (1 tbsp)
Onion (1 - finely chopped)
Garlic (1 clove - minced)
Carrot (1 - finely chopped)
Cabbage (100g - finely chopped)
Red beans (200g - cooked with 2 tbsp of the cooking water)
Salt and pepper

1) Heat the olive oil in a medium saucepan add onion, garlic and soya chunks and sauté on medium heat for 2 minutes.
2) Add carrot, cabbage and cook until the vegetables are soft.
3) Mix in the beans and the cooking water and cook until warm, season to taste and enjoy.

Mixed beans soup

A warming bowl of this hearty, healthy soup is filling enough for a dinner.

Serves 4:
Potatoes (300g - peeled)
Carrots (200g - peeled)
Mixed pre-cooked beans (250g - cannellini, red, white, borloti)
Garlic (1 clove)
Onion (small - half)
Water (700 ml)
Olive oil
Salt
Black pepper

1) Place all the ingredients, except the beans, in a saucepan and cook until the potato is soft.
2) Grind and add the beans. Bring to boil.
3) Season with salt, pepper, olive oil.

Lima Beans Winter Salad

Perfect for a fast and comforting meal.

Serves 2:
Lima beans (200g - cooked, rinsed and drained)
Bread (2 slices - cubed)
Tomatoes (2 - cut into small pieces)
Dried tomato (2 - cut into small pieces)
Red onion (1/4 - very thinly diced)
Garlic (1 clove - crushed)
Olive oil (1 tbsp)
Salt and ground pepper

1) Heat the oil in a large pan over a medium heat. Add the onions and garlic and fry gently until softened.
2) Add the beans, bread, tomatoes, dried tomatoes, salt and pepper. Gently toss everything together and serve warm or at room temperature.

Quinoa and Red Beans Soup

Serves 2 to 4:
Potatoes (150g)
Pumpkin (100g + 50g)
Water (600 ml)
Quinoa (25g)
Red Beans (250g - cooked)
Salt
Pepper
Olive oil


1) Place the pumpkin, potatoes and water in a saucepan and cook until the potato is soft.
2) Grind and add the quinoa and cubed pumpkin (50g). Cook for 15 minutes.
3) Add the beans and cook for 5 more minutes. Add more water if necessary.
4) Season to taste and enjoy.

Halloween Rice

Serves 2:
Short grain rice (150g)
Pumpkin (100g - small cubes)
Water (400 ml)
White Beans (240g - cooked)
Bay leaf (2)
Tomato passata (2 tbsp)
Coriander (chopped - to taste)
Olive oil (1 tsp)
Salt

1) In a saucepan, add the rice, pumpkin and water, cook for 10 minutes.
2) Add the tomato passata and bay leaf, stirring occasionally.
3) When the rice is almost cooked, add the beans and if necessary, add more water and salt. Cook over low heat for another 3 minutes.
4) Sprinkle with corianders and olive oil.

Tip: Serve in the pumpkin shell.

Rice&Beans

Serves 2:
Olive oil (1 tbsp)
Onion (1 small chopped)
Bay leaf (1)
Rice (125g)
Red kidney beans (250g)
Tomato purée (1 tbsp)
Water (600 ml)
Coriander (1 tbsp - chopped)
Salt and pepper, to taste

1) Sweat the onion and bay leaf in the olive oil in a large pan until transparent, 5 minutes.
2) Add the rice, tomato and sauté for one minute until the rice is nicely coated.
3) Add the beans, cover with water and simmer until all the water has been absorbed and the rice is tender. The timing depends on the type of rice you are using. If needed add more water.
4) Add the salt, pepper, corianders and serve.