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Summary: As unlikely as the association might sound, it seems like everywhere in Sweden, pizza is always served with a simple side salad of cabbage. The salad is delicious, and is a welcome addition to a pizza meal. Whether you enjoy this salad with pizza, as a side salad with a burger or even a chilli, or as a starter, what is certain is that you will not find a better way to eat raw cabbage : the salad is incredibly quick and easy to prepare and really does taste amazing, so much better than you would expect raw cabbage dressed with a few simple ingredients to taste ! Swedish Cabbage Salad is traditionally made with white cabbage and a little red bell pepper, but in this recipe I use red cabbage for that extra boost of colour and nutrition, and chilli flakes.
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Summary: These open omelette rolls were inspired by Vietnamese bank khoai, which are pancakes made with rice flour, soda water and turmeric, and filled with a variety of fillings usually including eggs, and other non vegetarian fillings.
To make them more protein based than carbs based, I leave out the rice flour altogether and beat the eggs like for an omelette, with some turmeric. To make them more similar to the traditional Vietnamese pancakes, just add a little rice flour. I serve them on a salad leaf, filled with cooked onions and protein-rich portobello mushrooms, cucumber and lots of fresh coriander.
Serves 4 as a starter or a snack, or 2 as a main.
Great with kids, as they enjoy assembling their own. Would also work a treat in a lunchbox or for a picnic, if you pack the salad, the omelette and the fillings separately until ready to eat.
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Summary: Take the beans of your choice, some rice or quinoa for bulk, seasonings of your choice, and there you have it : vegan bean burgers. These ones are made with haricot beans and left-over brown rice and are made deliciously savoury with a little nutritional yeast and slightly hot with smoked paprika and crushed chillies.
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