Bean patties 5 dl boiled kidney beans (2-3 dl dry?) 3 carrots 1 turnip, small 1 onion 1 dl wheat flour water salt or soy sauce "some spices," like chili, bell pepper, black pepper Mash the beans, cut the onion and grate the carrots and turnip. Mix. Make the dough more flexible using water and denser using wheat flour. Fry patties in oil and then in microwave. Pan frying gives them shape and colour, microwave (2-3 min, 500 W) makes sure the insides are well done. You can also choose to use oven. 100 g of dry beans contains 22 g protein. So these patties fill totally fill you. Ps. Eat the leftovers between a slice of rye bread and a hunk of cheese. Use your 2.4 GHz reverberation chamber to melt the cheese. *** Pea patties (for two people and two days) 200 g dry green peas 200 g dry chick peas (or just 400 g greens) 1 huge onion or three small ones :) 3 cloves of garlic 3/4 dl wheat flour 1 tsp coriander 0.5 tsp black pepper soy sauce water 0.5 tsp salt if needed Soak the peas overnight, cook for 20 min and mash. Cut the onion(s) and the garlic and fry on a pan for a while. Mix all and make the dough soft. Fry on a pan in oil. You will be able to eat about three of these. *** To Fu loaf 350 g tofu (smoked or au naturel, soft is better than hard) 2 slices toast 2 dl nuts 1 herb plant (sage, parsley, ...) soy sauce water black pepper (1 egg, but then you will lose the vegan conduct) Crush the nuts. Toast the toast and crush it as well. Cut herbs. Mix everything using your favourite Moulinette machine. Add water to make it softer, if you did not use soft tofu. Make a loaf and decorate it with breadcrumbs if you want. Bake in 200 degrees, 20-30 minutes, until brown. (Note: I'm not sure if this works--I once tried some similar recipe but forgot what was in it.) *** Lasagna with goat cheese about 30 cm x 30 cm Tomato sauce: 1 onion 200 g sliced vegetables (frozen) 500 g crushed tomatoes 200 g tomato puree (btw. puree = it bites) 0.25 tsp chili sauce, called sambal oelek 1 dl pesto sauce vegetable bouillon (cubes, powder or liquid) 1 tsp sugar black pepper salt (water) Cheese sauce: 0.5 l milk 3 tbsp wheat flour 300 g goat cheese (remember to peel it) nutmeg white pepper 300 g lasagna "sheets" grated cheese Prepare the tomato sauce: Fry the onion, add everything else, heat till boiling point. Let it brew for 20-30 minutes. Prepare the cheese sauce: Mix the cold milk and flour. While stirring, boil it about three minutes to cook the flour. Add goat cheese in chunks and let it melt. Add spices. Grease the casserole. Begin with tomato sauce, then sheets, then cheese sauce, and tomato sauce again. Make three layers and end with cheese sauce. Seed grated cheese liberarly on top of it all. Bake in 175 degrees for 30 to 40 minutes. Give the lasagna 10 minutes to sigh a bit before you eat it. Protein and fat comes from cheese. I might try soy crush some day. *** Cabbage casserole 1 dl crushed soy beans (or 200 g minced meat) 0.5 onion (why not the whole thing) 1 carrot 1 dl rice 1/6 cabbage 3 dl water 1 bouillon cube 0.3 tsp sweet marjoram (that it supposed to be a herb, meirami) 0.5 tsp syrup Brew everything for 30 minutes in the same kettle. Prior to that you obviously have to cut the vegetables. Yummy! And smells like cooked cabbage. *** Spinach pancakes 150 g frozen, cut spinach (CORRECTED! it used to read 200 g) 0.5 l milk 2 eggs 0.5 dl oil 0.5 tsp salt Mix and wait an hour. Make small pancakes on the frying pan. This gives about eight of those. NEW! Filling 2 dl red lentils 1 dl rice (the kind that becomes sticky) 100 g frozen maize seeds 3 cloves or garlic 1 tsp sambal oelek chili sauce (or 6 tsp if you like it hot) 1 tsp cinnamon 1 tsp mild chilli powder 2 tsp minced coriander (leaves) paste nutmeg cayenne pepper Boil the lentils and rice in as little water as you can, add everything else. Result should be tasty and sticky. Fill your pancakes with this and you will be unable to move after eating. Grated carrot and cottage cheese will perfect the filling. *** Lentil pot 5 potatoes 5 carrots (onions, leeks, cauliflower, ...) 3 dl red lentils 1 tbsp curry paste (or equal amount of powder) soy sauce 1 tsp sugar spices, like nutmeg, herbs, garlic, ... 1-2 dl milk product or like (optional) Peel and cut the vegetables. Boil them in as little water as you can. Rinse the lentils and put them in the kettle. Season with curry et al. Sugar softens the tastes. I use chilli, thyme, allspice (that is supposed to be a specific pepper), ginger, coriander, garlic and something called "jeera" which is not in the dictionary. At 10 minutes, add milk product: cream, milk, natural yogurt, coconut milk, coconut cream, or whatever you have. You can also choose to leave this out. Food is ready when potatoes and lentils are ready. Simply put: Take whatever vegetables you have, cut them into pieces, add lentils, boil, season. Quick and dirty. *** Pea soup, traditional Finnish food 0.5 kg dry green peas 4 l water 4 carrots 1 onion salt For meat version: 0.5 kg pork meat Soak the peas at least overnight. Change the water at some point to reduce gas. Boil the peas for 2 hours, add cut vegetables or meat at about 1 hour. *** Pea thing 0.3 kg dry green peas 3 carrots 1 Large onion 1 dl bulgur 2 dl cream-alike (10 % fat) salt sweet marjoram black pepper (1 dl pork meat, I happened to have those when I discovered this) Something between soup and stew, this is supposed to be eaten with a fork. Soak the peas overnight, change the water at some point. Put the peas in a kettle and add 2V of water, where V is the volume needed to cover the peas. Boil for 20 minutes. Add cut vegetables and optional meat. Boil for another 20 minutes. Add bulgur and cream. Boil for 10 minutes. Add spices. The whole boiling time will be about an hour, to make the peas soft but not pureed, and the bulgur soft. The usage of bulgur in this recipe follows from me putting too much water in the kettle. You can also leave out the bulgur and use V water. Bulgur = wheat of some sort. The meat is present because I happened to have it at home. It is by no means necessary, because dry beans contain 17 g protein / 100 g.