You asked for more delicious ideas for dinner with your Poppeditzje - we have put together more delicious recipes for you.

Dinner on Monday: snack with dips

You need:

• Wholemeal bread
• Avocado
• Raw vegetables of your choice (e.g. cucumber, carrot, pepper)
• lemon
• Chickpeas
• garlic
• cumin
• Salt & Pepper
• olive oil

Cut wholemeal bread and raw vegetables, serve with the following dips:

• Avocado dip – mash or puree avocado with a little lemon juice

• Hummus – chickpeas (from a jar) and possibly 1 clove of garlic

Finely puree together with the liquid, add some cumin, salt, pepper, olive oil, lemon juice

Tuesday: Spaghetti with mushroom sauce

You need 

• an onion, 
• 200-300g mushrooms (preferably brown ones), 
• 1 pack of (plant-based) cream 
• and 250g spaghetti (uncooked). 

Sauté an onion in rapeseed oil until crispy, then add the finely chopped mushrooms and sauté them as well. Meanwhile, cook the spaghetti. When the mushrooms are done, add the cream and bring to a boil. Season with salt and pepper. Then add the spaghetti and let it simmer in the pan for a while. Done! Serve with fresh herbs and, if desired, nutritional yeast.

Wednesday: Millet patties/baked bread

You need:

• 100g Millet
• 1 zucchini
• 1 carrot
• Paprika
• 2 tbsp applesauce (without sugar)
• whole wheat flour
• Parsely
• rapeseed oil

Bring the millet to a boil and let it swell. In the meantime, grate the zucchini and carrot, and finely chop some parsley. Mix the applesauce and grated vegetables with the cooked millet, adding a little whole-wheat flour if desired for a firmer consistency. Form patties with your hands and gently fry in a pan with a little rapeseed oil (5 minutes per side) or bake in the oven. Serve with bell pepper wedges, as bell peppers are rich in vitamin C and help absorb the iron from the millet.

Thursday: Lentil soup

You need:

• approx. 200g red lentils 
• 1 leek 
• 1 carrot
• 2 cloves of garlic
• Juice of one lime or 1/2 lemon
• Salt & Pepper

Finely dice the leek, carrot, and garlic and sauté in olive oil in a large pot. Add the red lentils and plenty of water (bring it to a boil in a kettle first!). Cook until the lentils are very soft and lose their texture – this happens relatively quickly (10-15 minutes). Season with salt and pepper. Then purée briefly and add lemon (or lime) juice – done!

Friday: Pasta with vegetable sauce

For this you need:

• 1 onion
• 1 zucchini
• 1 eggplant 
• tomato sauce 
• Pasta, preferably penne or fusilli

Chop the onion and fry it in oil, then add the chopped zucchini and eggplant and deglaze with a little water. Once the vegetables are cooked, add the tomato sauce and pasta to the pan and simmer for about 5 minutes. Done!

Which recipe will you cook first for your Poppeditzje?