Embrace the cooler weather and warm up on a crisp autumn day with these satisfying recipes. We’re confident that all five of them will become your go-to weeknight recipes and satisfy your hunger until New Year’s Eve.

Lina’s Chinese Food
(serves 4)

1 Tbsp cold-pressed coconut oil
1/2 cabbage
1/2 cauliflower head
1 broccoli
1-2 carrots
2 garlic cloves
1 red onion
1 yellow bell pepper
3 Tbsp tamari
2 Tbsp sesame oil
1/2 cup cashew nuts
1 pack kelp or mung bean noodles

Chop all vegetables and add to a saucepan together with some coconut oil. Let soften on low heat. Season with tamari and sesame oil and remove from the stove after 15 minutes. Serve with nuts and noodles.

Food Pharmacy’s Mackerel
(serves 4)

frozen mackerel
dill (fresh or frozen)
freshly ground black pepper
potatoes

Defrost the mackerel and preheat the oven to 158° Fahrenheit (or 70° Celsius). Place the fish in an ovenproof dish and sprinkle with dill and black pepper. Bake in the oven for approximately 30 minutes, to an internal temperature of 145° Fahrenheit (or 55° Celsius). Cook some potatoes while you wait. Serve with lingonberries.

Majsan’s Homemade Fish Balls
(serves 4)

600 grams pure fish meat
1 yellow onion
1-2 garlic cloves
2 Tbsp herbs (fresh or dried)
a few drops lemon
salt and pepper

Place fish meat, onions, herbs, lemon, salt and pepper in a food processor and mix. Scoop out small amounts of the mixture and form into balls. Place in a cast iron skillet or on an oven tray, and cook until golden. Serve with mashed potatoes, broccoli mash, or Jerusalem Artichoke puree. And maybe some lingonberries!

Food Pharmacy’s Spaghetti and Meat Sauce (Without Spaghetti and Meat Sauce)
(serves many)

3/5 cup (150 ml) Beluga lentils
1 Tbsp vegetarian stock powder
1 garlic clove, peeled and crushed
1 yellow onion, peeled and sliced
almost 1 cup water
1 lb (500 g) crushed tomatoes
2 handfuls baby spinach
1 carrot, peeled and grated
salt and freshly ground black pepper
2 zucchini (or pasta of your choice)
fresh oregano

Bring the lentils, stock powder, and onion to a boil in twice the amount of water. Cook for around 25 minutes and add the crushed tomatoes when the water has been absorbed. Mix everything with the spinach and grated carrot (use an immersion blender). Add salt, freshly ground pepper, oregano and basil to taste. Grate the zucchini with a mandolin, cheese slicer, or spiralizer. Serve with lots of fresh oregano.

Kale Soup
(serves 4)

1 chopped onion
9 oz. or 250 grams kale
a few crushed garlic cloves
1/2 cup red lentils
3-4 cups water
1 Tbsp vegetable stock powder
4 Tbsp coconut milk

Add onions, garlic and kale to a saucepan. Cook, stirring often, until the onions are soft. Pour in the lentils, broth and the water, and let simmer for 10 minutes. Transfer to a high speed blender and add coconut milk. Mix. Before serving, sprinkle with oven-baked kale.

Potato Onion Soup
(serves 3-4)

2 yellow onions
4 cups water
1 Tbsp vegetable stock powder
6 potatoes
herbs of your choice

Peel the potatoes and cut into chunks. Chop the onions, add to a saucepan and cook in a little olive oil. Pour over water, then add stock powder and potatoes to the pot. Cook until the potatoes are tender. Remove from the heat. Mash it a bit, but leave the soup somewhat chunky in texture. Add lots of fresh, frozen or dried herbs.

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