Naturli` burger

Til 1 person

  • 1 Naturli` burger
  • 1 piece. hamburger bread
  • 1 slice of red onion
  • 1 lettuce leaf
  • 1 handful of coarsely chopped wasabi (can be bought in vegetable shops or grocery stores with a good selection)
  • 1-2 teaspoons coarsely chopped pickled ginger
  • 3 slices of cucumber
  • 2 slices of tomato
  • 1 good dab Naturli`s sriracha mayonnaise or make your own (mix mayonnaise and sriracha to desired strength)
  • 1 tablespoon fresh coriander

Heat a frying pan with a little oil, fry the burger until golden and warm through. Turn the burger into the chopped wasabi. Heat the burger bread in the oven. Have plenty of sriracha mayonnaise on the burger bread, add salad, burger and top with tomato, pickled ginger, cucumber, coriander and place on the burger top. The burger can also be cooked nicely on the grill, grill until golden and warm through.

Falaffel roll

For 1 person

Falaffel

  • 200 grams of chickpeas soaked
  • 6 grams of garlic
  • 50 grams of onion
  • 1 gram of coriander malt
  • 3 grams of cumin
  • 2 grams of sesame seeds (white)
  • 3 grams of coriander fresh
  • 3 grams of salt

Soak chickpeas overnight. Coarsely chop onions and garlic. Weigh up spices. Use a food processor until smooth. Heat oil in a thick-bottomed saucepan, shape the falafel mixture into suitable bowls and fry until golden brown. Place them on paper towels so that the oil gets clean.

White kebab dressing

  • 50 grams of vegan mayo
  • 5 grams of oat milk
  • 3 grams of water
  • 1 gram cumin
  • Lemon juice
  • Salt
  • Lake from pickles (can be omitted)

Mix vegan mayo, oat milk, water and cumin in a bowl, and season with lemon juice and salt.

Red kebab dressing

  • 15 grams of onion
  • 100 grams of canned tomato 
  • 3 grams of fresh garlic
  • 6 grams of oil
  • 15 grams of tomato puree
  • 5 grams of sambal olek (chili paste)
  • ½ teaspoon white wine vinegar
  • 7 grams of sugar
  • 1/3 teaspoon ground coriander
  • 1/3 teaspoon ground cumin
  • 2 grams of fresh chili (without seeds)
  • 1 teaspoon vegetable broth 

Heat oil in a saucepan, add finely chopped onion and garlic and let it cook until the onion is shiny. Add spices, chili and tomato paste and cook for 30-60 seconds on low heat. Add chopped tomato and broth and simmer for about 15 minutes. Add sugar, vinegar and season with sambal olek to the desired strength. Cool in the refrigerator.

Pickled red cabbage

  • 1 dl vinegar
  • 2 dl sugar
  • 2 dl water

Mix vinegar, sugar and water, and cook until the sugar is dissolved. Let it cool down a bit. Add red cabbage in thin slices and soak the cabbage for at least 30 minutes.

Falaffel roll

  • 1 tortilla
  • 20 grams of iceberg
  • 25 grams of tomato
  • 15 grams of cucumber
  • 8 grams of red onion
  • 1 gram of fresh coriander 
  • 50 grams of falafel
  • 20 grams of pickled red cabbage
  • 15 grams of red kebab dressing
  • 20 grams of white kebab dressing

Cut the vegetables and mix them in a bowl. Heat the tortilla in the oven or in a dry frying pan. Add the vegetable mixture, falafel, dressings and fresh coriander.Enjoy! 

Daal- Indian lentil stew

  • 60 grams of onion
  • 4 grams of garlic
  • 20 grams of cooking oil
  • 2 grams garam masala
  • 2 grams of cumin
  • 1 gram of turmeric
  • 400 grams chopped tomato
  • 100 grams of coconut milk
  • 20 grams of vegetable broth 
  • 120 gram lentils (cooked)
  • 3 grams of salt
  • 1 gram chili flakes
  • A sprinkle of fresh coriander

Chop onion and garlic. Mix spices together. Fry onion and garlic until they are shiny. Add spice and simmer on medium heat for one to two minutes. Cover with chopped tomato and coconut milk and boil. Add vegetable broth. Let it simmer for about 10-15 minutes. Add rinsed lenses. Let it simmer for 5 minutes. Season with salt and pepper. Served with rice, mango chutney and papadums or naan bread. Top with fresh coriander!

Oatmeal porrige with different toppings

Oatmeal porrigde

  • Steel cut oatmeal 1 part
  • Oat milk 2 parts
  • A pinch of salt

Boil steel cut oatmeal and oat milk while stirring and let the groats swell for a few minutes. Add salt at the end of the cooking time, to prevent the porridge from sticking.

Tips! The oat milk can be replaced with water.

Baked apple and almonds

  • 90 grams of peeled apple
  • 3 grams of sugar
  • A sprinkle of cinnamon

Cut the apples in pieces, and turn in the sugar and cinnamon. Bake in the oven at 180 degrees until soft for about 15 minutes.

Orange, sunflower seeds and cinnamon

  • Orange, desired amount
  • Sunflower seeds, desired amount
  • Cinnamon, desired amount

Heat a frying pan to medium heat, add sunflower seeds and heat while stirring. Cool down. Remove the peel of the orange and divide the orange into suitable pieces and turn them into cinnamon and possibly sugar if the orange is bitter. 

Pear in cardamom syrup

  • 200 grams of water
  • 1 gram vanilla bean
  • 250 grams of light syrup
  • 2 grams of cardamom

Heat a frying pan on low heat. Mix everything and fry ca 5 minutes. Add pear in slices or pieces and let it soak in the syrup until the pear begins to soften.