Chickpeas, Fruits and Quinoa

Pineapple, banana, apples and other fruits are often used in dessert and other sweet things or salads, but they are great for savoury dishes too. Nomad isn’t the biggest fan of fruits in his main courses, but this time I was cooking only for myself so there was no need to care about what he likes. I had bananas and a can of pineapple chunks at home, and whipped up this stir fry.

Quinoa and fruity stri fry

Fruity Stir Fry

2 small onions
3 large garlic cloves or as much as you like
1 fresh chili (I added chilipowder too, because I didn’t have any ripe chilies and the green one I had, wasnt’t very hot)
1 tsp cumin
2 tsp curry powder
oil for frying
8 cm piece of zucchini
250 g cabbage
2 dl bamboo shoots
4 dl cooked chick peas (canned will be good too)
1  small can of pineapple chunks
1 banana
1 tbsp wheat flour
2 dl water
1 tbsp apple vinegar

quinoa, barley, rice or other grain of your choice

Slice onions, chop garlic coarsely, julienne zucchini and shred the cabbage. Heat the oil in a wok. Add spices and fry them about a minute, stirring all the time. Add onions and garlic, fry couple of minutes and add cabbage. If you are using hard winter cabbage, let it become a little soft before adding zucchini, but if you have soft summer cabbage add the zucchini right away. Fry the vegetables untill they start to become soft. Then add bamboo shoots, chick peas and pineapple chunks with juice, vinegar and 1,5 dl water. Bring to boil. Mix wheat flour with remaining 0,5 dl water and pour it to the wok. Stir well, add sliced banana, stir again and let boil 5 minutes, stirring occasionally. Serve with quinoa or other cooked grains.


The food was tasty and I suppose it was pretty healty too, which is always a good combination. But even if I was satisfied with the result, I think it could have been better. I will make this again when my chilis are ripe and use a hotter chili or maybe two different kinds of chilis. I think I will also add some ginger and another banana.


Mushroom Pie Goes Tex-Mex

What to do with tons of mushrooms? When you already have grilled them, made pizza, pasta, salad and are really getting bored of them? Pie, of course, everyone loves pies! They are easy to make, taste good and they are great for lunch next day at work. This time I wanted to something different instead of regular mushroom-onion-cream filling. So I added some heat to it, but not too much, I wanted to be able to taste the mushrooms through the heat. If you prefer hotter pie, use medium or hot salsa and lots of jalapeño. You can also add fresh chili or chili powder to the spice list.

Mushroom pie with heat

Mushroom pie with heat


100 g margarine
2 dl wheat flour
1 dl graham flour
1 tsp baking powder, mixed with flour
2-3 tbsp cold water


3 tbsp oil
1 tsp cumin
1 tsp coriander
0,5 tsp paprika
2 onions, including the green parts
2-3 garlic cloves
3 dl grated zucchini
5 big white mushrooms, sliced, julienned or diced
300 g mild salsa
jalapeño slices

Make the crust first. Mix margarine, flours and baking powder with your hands until it gets crumbly. Add little bit of water to make a dough. Greace a pie dish (diameter about 25cm) and spread the dough to it. Bake 10 minutes in 225 Celsius degrees.

Chop or slice the onions and garlic. Heat the oil in a frying pan. Add the spices and fry about a minute. Add onions and garlic and mix well. Add grated zucchini and sliced mushrooms. Simmer until the exess moisture is evaporated and add the salsa.

Apply the filling on the pre-baked pie crust. Put some jalapeño slices on top. Bake half an hour. Let the pie cool a bit before eating, the flavour is better when it’s not hot anymore.

Return of vegan barbecue: seitan steaks and potato-cabbage salad

Seitan recipe is from Animalia‘s Vegegrilliruokia (Veggiebarbecue recipes) pamphlet. Idea for the potato-cabbage salad came from a delicious looking fresh summer cabbage head.

Seitan steaks & potato-cabbage salad

Fresh salad and delicious seitan.

Seitan steaks

0,5 soy flour
1 dl gram flour
1 dl nutritional yeast (brewer’s yeast)
5 dl vital wheat gluten
0,5 tsp ginger
1,5 tbsp soy sauce
2,5 dl water


2 tbsp balsamic vinegar
2 tbsp soy sauce
2 tbsp molasses (dark syrup)
2 vegetable bouillon cubes
2-3 l water


2 tbsp tomato puré
0,5 dl oil
2 tbsp balsamic vinegar
3 tbsp soy sauce
0,5 tsp chili powder
1 tbsp ajvar
2 tbsp herbs
1 tsp curry powder
0,5 dl water
3 tsp minced garlic (optional, we didn’t use it)

Mix all dry ingredients in a bowl. Add soy sauce to water and combine it with dry mixture. Knead couple of minutes. Make four balls.

Bring water to boil and add rest of the broth ingredients. Put dough balls to broth and let boil 30 minutes.

Mix marinade in a small bowl, slice cooked seitan balls and put bot into plastic bag and marinade over night. Grill next day.

Potato-cabbage salad

10 new potatoes
250 g new cabbage
10 radishes
1 tbsp caper


3 tbsp olive oil
2 tbsp apple vinegar
2 tsp mustard
1 tsp dried mint
2 minced garlic cloves
salt and freshly ground black pepper

Cook potatoes in boiling water until they are soft. Cube the potatoes, shred cabbage and slice radishes. Mix dressing ingredients in a cup and combine with salad.