Mushroom risotto with cream cheese:
5-6 portions

Ingredients:
1 - 1.25 liters vegetable stock
1 yellow onion
50g butter
450g common mushrooms
2 dl risotto rice
1.5 dl dry white wine
150g cream cheese (preferably light cheese, with garlic taste)

Instructions:
Boil the vegetable stock in a pot, then lower the heat to just keep it warm. Chop the onion fine and slice the mushrooms.
Melt the butter in a big pan. Add the onion and fry it until it’s soft, then add the mushrooms and boil them for another 5 minutes or until the water from the mushrooms have evaporated. Add the rice and fry it until it’s transparent.
Add the wine and stir until the fluid has been absorbed. Add the stock in sets while stirring, until the rice has absorbed it and is soft. Finish by adding the cream cheese. Add some salt and pepper after taste.

Serve it with a fresh salad! 

Traditional Swedish oven pancake:
4 portions 

Ingredients:
2 dl white flour
1 dl graham flour
0.5 tsp salt
6 dl milk (I used vanilla-flavoured oatmilk)
3 eggs
½ tbsp butter to butter the baking sheet

Instructions:
Put the oven on 225°C. Mix flour and salt in a bowl with high edges. Pour down the milk in sets to avoid lumps in the mixture - feel free to use an electric handmixer. Add the eggs. When the mixture is fluffy and free from lumps, pour it into a buttered baking sheet and then put it in the oven for around 20 minutes, or until the pancake is golden brown. 

Slice the pancakes and serve it with fresh berries, jam or carrots.

As a variation, you can add all sorts of things into the pancake, perhaps some bacon or vegetables. The combinations are endless! 

Ratatouille:
3 portions 

Ingredients:
1 egg plant (300g)
1 zucchini (300g)
1 small fennel
2 bell peppers
1 garlic clove
4,5 tbs tomato purée 
1 tsp thyme 
salt
pepper
oil
water

Instructions:
1. Cut the vegetables in cubes. 
2. Fry the tomato purée in a little bit of oil. 
3. Add the vegetables and let them fry for around 10 minutes while stirring. 
4. Add the spices and a little water and stir. 

On the picture served with fried quorn.

Simple beetroot patties:
12 beefs

Ingredients:
500-550g beetroots
1 potato (around 75g)
1 small onion
1,5-1,75 dl breadcrumbs
Salt and pepper 

Instructions:
1. Peel and grate the beets and potato coarsley. Chop the onion into very small pieces.
2. Mix all the ingredients and and let it stand and swell for about 10 minutes, so the breadcrumbs can absorb the wetness of the grated beets.
3. Form into 12 patties and heat up a pan. Fry the patties in some oil, around 2-3 minutes on each side.
Serve them with turnip mash, mashed potatoes or cooked potatoes and some veggies!

Quorn gratin with pasta
2 portions:

Ingredients:
80g pasta (preferably wholemeal pasta, like pasta screws)
1 chopped onion
1 small sliced zucchini (around 250g)
½ sliced bell pepper
oil to fry in
150g quorn beef-style grounds (or chicken fars if you’re not vegetarian) 
2dl pasta sauce (canned pasta sauce with some taste etc.)
1dl grated cheese (I use 12%, 17% or 24%)

Instructions:
Put the oven on 250 degrees. Cook the pasta and let it flow off. Fry onion, zucchini and bell pepper in the oil. Mix in the beef-style grounds, the pasta sauce and the pasta in the pan and put it all in a ovenproof tin. Strew the cheese over it and put it in the oven for 10 minutes. Done! Easy and delicious! 

Vegetarian lasagne with vegetable mush and spinach
2 portions 

Ingredients:
5 fresh lasagna
200 deep-frozen minced spinach
2 dl grated cheese (I use cooking cheese which is about 12%)

Vegetable mush:
½ yellow onion
½ garlic clove
0,25 leek
1 piece celeriac (about 40g)
½ carrot
1 stalk celery
1 tsp oil
250g chopped tomatoes
½ tbsp tomato paste
½ vegetable stock cube
0,25-0,5 l water
1 tsp salt
1 pinch grated nutmeg  

Instructions:
1. Heat the oven to 225 degrees. Add the thawed spinach in a sieve so that it can drain away.