For 2-3 servings: 2 large/3 small zucchinis, washed and cubed 1 large onion, finely chopped 1 tin diced tomatoes (400g) 2 tablespoons oil parsley, finely chopped salt and pepper Stir fry the onion  in oil for 2-3 minutes. Add the zucchini and very little water. Cook for 5 minutes then add  the canned tomatoes. Cook until the zucchinis are done. Add salt and  pepper to taste. Garnish with parsley. Serve with salad.

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fleur laWednesday September 18th, 2013.

For 2 servings: 1 avocado, mashed the  juice from 1/2 lemon 1 clove of garlic, mashed chili, to taste, finely chopped 1 red onion/shallot, finely chopped a pinch of cumin powder fresh coriander (or parsley), finely chopped salt and pepper, to taste Mix all ingredients! For variation you can add  chopped tomatoes, cucumber, olives …

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fleur laWednesday September 18th, 2013.

250 g cooked beans (white/brown) 5 tablespoons of sunflower oil 4-5 garlic cloves, to taste, mashed salt and pepper, to taste 2 large onions, finely sliced 2 tablespoons oil 2 tablespoons tomato puree (tomato paste) Put the cooked beans, garlic, oil, the salt and pepper in a blender/food processor and blend until smooth. Remove in a bowl. In a saucepan stir fry the onions until golden brown then add the tomato paste, mix it well and spread evenly over bean paste.

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fleur laWednesday September 18th, 2013.

For 2-3 servings: 500 g mushrooms, cut in 4 1 large onion, finely chopped 3-4 cloves of garlic, finely sliced 150 ml vegetable cream 1 tablespoon oil dill, finely chopped salt and pepper, to taste Stir fry the onion and garlic, in oil, for about 1-2 minutes. Add the ​​mushrooms  and very little water (the mushrooms will leave enough water). Cover and simmer on medium heat, stirring occasionally. When the mushrooms are cooked add the vegetable sour cream, salt, pepper  and dill. Cook for another 2-3minutes. It can be served with cooked spinach (see photo).

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fleur laTuesday September 17th, 2013.

For 7-8 servings: 3 large onions 2 carrots 2 potatoes 1 parsnip 1 small celery root 100 g green beans 100 g cauliflower 100 g  peas 1 small zucchini 1/2 kg tomatoes, peeled and finely chopped / 1 can (400g) diced tomatoes 3 l water juice from 1 lemon, to taste 1 bunch of lovage, finely chopped 2-3 tablespoons olive oil salt and pepper, to taste Finely dice all the vegetables. In a big souppan cook for 5 minutes the onions and the green beans in 3 l water than add the rest of the vegetables. Cook for another 5-6 minutes than add the tomatoes. When the vegetables are done add the lemon juice, salt and papper to taste. Garnish with lovage. You can serve
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fleur laTuesday September 17th, 2013.

For 2-3 servings: 2 onions, chopped 2 celery stalks (with leaves), sliced 3 medium eggplants, cubbed 1/2 kg tomatoes, peeled and diced / 1 can diced tomatoes 100 g tofu, cubed (optional) 50 g olives 2-3 cloves of garlic, finely chopped 1 teaspoon raw sugar 1 teaspoon balsamic vinegar 1 tablespoon olive oil parsley, finely chopped salt and pepper, to taste Stir fry the onions and the celery in oil for 1-2 minutes. Add the eggplant and a little bit of water (not too much because the eggplants will leave enough moisture). Stir often. When the eggplants have softened add the tomatoes, sugar, vinegar, tofu, olives and garlic. Cook until the sauce is reduced. Add salt and pepper to taste and
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fleur laTuesday September 17th, 2013.

For 2 servings: 1 cup barley 1 red onion, diced 1 large tomato, diced 1 bell pepper, diced 1 cucumber, diced 50 g olives fresh basil 1 tablespoon olive oil juice from 1/2 lemon salt and pepper, to taste Cook the barley in water  4 times the amount of barley (4 cups) for about 40 minutes. Allow to cool.  Mix all ingredients.

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fleur laMonday September 16th, 2013.

1 ripe avocado 1 garlic clove, mashed the juice of half lemon salt and pepper Mashed avocado, add the garlic, lemon juice, salt and pepper to taste and mix. Use it as  dressing for salads, vegetables etc.

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fleur laSunday September 15th, 2013.

  Trim  the asparagus, wash and dry with a (paper) kitchen towel. Heat the grill, grease with a little bit of oil, grill the aspargus 1-2 minutes on each side. Serve with avocado sauce. Variation: Grilled asparagus can be also served with a dressing made of lemon juice, olive oil, salt and pepper.

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fleur laSunday September 15th, 2013.