Growing up in Denmark means that you’ve been used to eating a slice of rye-bread with some kind of meat for most of your life, and as much as I love this kind of dish as sort of an epitome of Danish food (try googling “smĆørrebrĆød”), it’s been hard trying to come up with something else than that for my meat-free lunch. I know you can always whip together a lunch salad, but it takes more time and imagination to make that super delicious in my opinion. Besides I like bread! Especially after throwing it in the toaster for a few minutes, so that it gets that crisp to it. So do you HAVE to eat meat on top of your bread? Nope!
At the moment I love making the following dish for lunch which is not only easy and quick to make, you can also put almost any veggies on it you like. We used dark pumpkin seed bread for this recipe, but it tastes wonderful with rye-bread as well, which is what we eat most days.
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NĆ„r man er vokset op i et land som Danmark, og en skive rugbrĆød med kĆødpĆ„lƦg er hvad man har vƦret vant til at spise til frokost det meste af sit liv – ja, sĆ„ synes jeg altsĆ„ sommetider dĆ©n nĆød kan vƦre lidt svƦr at knƦkke, efter at vƦre hoppet mere med pĆ„ den kĆødfrie vogn. Bevares, man kan ogsĆ„ smƦkke en salat sammen, men det tager jo altsĆ„ bare lidt lƦngere tid og liiiidt mere fantasi at gĆøre sĆ„dan en frokost salat spƦndende, synes jeg. Og sĆ„ kan jeg altsĆ„ bare sĆ„ godt lide rugbrĆød og mĆørkt brĆød generelt. IsƦr efter en gang pĆ„ brĆødristeren sĆ„ det lige bliver lidt sprĆødt – mums! Men behĆøver man egentlig udelukkende at spise kĆødpĆ„lƦg pĆ„ sit brĆød? NƦ!
Lige for tiden laver jeg denne lƦkre frokost som ikke blot er nem at lave, det er ogsĆ„ kun fantasien der sƦtter grƦnser for, hvilken type af grĆøntsager du kan lƦsse ovenpĆ„ pĆ„ brĆødet. Vi brugte mĆørkt grƦskarbrĆød til denne omgang, men det smager ogsĆ„ virkelig godt med ganske almindeligt rugbrĆød.
You need
2 red bell peppers
2 courgettes
Pesto (humus or avocado creme is nice too)
Chili flakes
Olive oil
A bit of extra greens – rocket salad or fresh basil leaves for example
Dark bread or rye bread
There’s really not much to do with this recipe other than chopping up the greens, give them a drizzle of olive oil and a bit of salt+pepper and then cooking them in the oven for 20-25 minutes at 200 degrees. I like making a large batch so that there’s enough for a few days. I also like putting my bread on the toaster before adding the topping. So I put on a layer of pesto, humus or avocado cream first, then a handful of rocket salad and then the grilled veggies. Finally I sprinkle som dried chili flakes on it (can’t live without that for my meat-free meals) and then I like to add either fresh basil leaves, coriander or whatever herbs I have in my kitchen that week. It’s SO good, keeps me full for hours and it’s easy to make. And again the cool thing about this dish is that you can use any veggies you have, so that you don’t eat the same thing every single week. I’m sure other veggies like mushrooms, potatoes and leeks is delicious too.
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Det skal du bruge
2 rĆød peber
2 squash
Pesto (humus eller blendet avocado er ogsƄ lƦkkert)
TĆørret chili
Lidt olivenolie
Evt. lidt ekstra grĆønt – fx. rucola eller frisk basilikum
MĆørkt/groft brĆød eller rugbrĆød
Der er ikke ret mange ben i denne opskrift for det eneste du skal gĆøre er, at skƦre grĆøntsagerne ud i mundrette bider, smƦkke dem i et fad, drysse lidt olie og salt/peber over og sĆ„ give det 20-25 minutter i ovnen ved 200 grader. Jeg laver gerne en stor portion sĆ„ der er til frokost et par dage frem. Jeg kan ogsĆ„ rigtig godt lide at give mit brĆød en tur pĆ„ brĆødristeren, inden jeg kommer fyldet pĆ„. DernƦst smĆører jeg enten humus eller pesto pĆ„, evt. efterfulgt af en hĆ„ndfuld rucola og sĆ„ kommer jeg de grillede grĆøntssager pĆ„. Til sidst topper jeg det hele med lidt tĆørret chili (et krydderi jeg absolut ikke kan undvƦre i mit kĆøkken til de kĆødfrie retter) og sĆ„ enten frisk basilikum, koriander eller hvad jeg nu lige har af krydderurter. Det er SĆ lƦkkert, mƦtter dejligt og er nemt at lave. SĆ„ kan jeg altsĆ„ sagtens springe den flade rullepĆølse mad over, haha! Og igen det fede ved denne ret er, at du kan bruge lige prƦcis de grĆøntssager du har lyst til, sĆ„ der ogsĆ„ kommer lidt variation i den fra uge til uge. Er sikker pĆ„ at grĆøntssager som champignon, kartoffelskiver og porrer ogsĆ„ ville vƦre lƦkkert.
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The Comments
Sandra
Such a good suggestion! Yummy š I should definitely try it myself! Thanks for sharing.