Happy Holidays!

On our last school day before the holidays we didn’t have any real studying, we just drank glogg and ate treats in the morning and went to museum in the afternoon. I wanted to bring something that everyone could eat, which wasn’t very easy: two of my classmates are on gluten free diet, one can’t eat yeast and one is allergic to almost all fruits and berries. The lactose intolerants were the only ones I didn’t have to worry about, because I don’t use dairy anyway. I made chocolate muffins and I’m very happy with the result, especially because this was the first time a baked anything gluten free. My muffins were a success, even if they don’t look that good in the picture. But that was the best I managed to get before the batteries of the camera died. Original recipe in Finnish is here.

Chocolate Muffins

5 dl gluten free flour mix (Semper) or wheat flour
2,5 tl baking soda
1 tbsp sugar
1 tbsp vanilla sugar
1 tbsp soy flour
3 dl soy yogurt*
2 dl soy milk
100 g margarin, melted
0,5 dl cocoa powder
150 g dark chocolate
50-100 g peppermint candy or mint chocolate**

Sift flour, cocoa powder, soy flour and baking soda to a bowl. Grind the peppermint candy and chocolate, chocolate pieces can be bigger than the peppermint candy pieces. Combine with flour mixture. Whisk the yogurt, milk and the melted margarine together. Pour to the the flour mixture and stir well. If the dough looks too thick, add some milk. You probably need to do this if you’re making gluten free muffins. Grease a muffin pan and spoon the dough to muffin cups (about 2/3 full). Bake 15-30 minutes in 175 celsius degrees, try with a stick if they’re done.

*I’ve used plain soy yogurt, but I think vanilla flavoured would work fine too.
** Many coeliacs can eat wheat based glugose syrup, but if you’re not sure, use candy that doesn’t contain it.

Little Pies

Watching a movie and eating something good is a great way to spend Saturday night. Tonight I made these cute little pies, which were delicious. You just can’t go wrong with broccoli and tofu ricotta.

Small Broccoli Pies (makes 16)

500g puff pastry (8 sheets)

Filling:
2/3 recipe Tofu ricotta
250g broccoli + water for boiling
2 dl plain soy yogurt
1 dl oat cream
2 tbsp potato flour
2 tbsp nutritional yeast
salt and pepper
0,5 tsp thyme
1 tsp dried parsley

Cook the broccoli in boiling water until it’s al dente. Break into small florets and cut the stalk to small cubes. Combine all the filling ingredients. Cut each pastry sheet in half to make 16 squares. Grease a muffin pan lightly and line each cup with a pastry square: press the pastry gently to the cup, try to avoid stretching, the corners of the pastry should be pointing up from the cup. Fill the cups with broccoli filling. Bake 15-20 minutes in 225 celsius degrees.

A Simple Stew

I wanted to eat tofu and noodles today and went to buy tofu after school, but the lady in the shop told me they were out of tofu and they’ll get more on Friday. So instead of tofu and noodles I made bean and lentil stew and ate it with couscous (and learnt that white plate isn’t the best for taking picture of couscous). You can use kidney beans, brown beans, navy beans or whatever beans you like to make this stew. We buy dried beans and cook them, but canned beans can be used too.

Bean and Lentil Stew

2 tbsp oil
1 tsp cumin
0,5 tsp ground coriander
1 onion
2 garlic cloves
some chili (optional)
1 big carrot
0,5-1 red bell pepper
1 can crushed tomatoes (garlic flavoured is good)
4 dl water
2 dl red lentils
4 dl beans
salt, pepper
1 tsp parsley
1 tsp basil
1 tsp brown sugar, honey or other sweetener

Chop the onion coarsely and mince the garlic. Cut the carrot and bell pepper to small cubes. Heat the oil in a pot and fry cumin and coriander for half a minute. Add onions, garlic and chili (if you use it) and sauté few minutes. Add carrot and bell pepper, sauté couple of minutes. Add crushed tomatoes and water and bring to boil. Put the lentils to the boiling liquid and simmer 5 minutes. Add the beans and herbs and simmer 15 more minutes. Season with salt (I use herb salt), freshly ground black pepper and sweetener.

Seitan With Garlic And Ginger

The seitan recipes seem to be most popular recipes in our blog, so here’s one more. First I wrote a recipe for basic seitan that can be used for things like stit fries, stroganoff or stews. The second recipe uses only half of the basic seitan, so if you don’t want to eat more seitan in near future, you can freeze the rest or half the recipe. We had the seitan with rutabaga casserole and beet salad.

Seitan

4 dl vital wheat gluten
2 dl gram flour
0,5 tsp smoked paprika
0,5 tsp regular paprika
salt
1 tsp black pepper
0,5 tsp white pepper

2 tbsp soy sauce
2 tbsp red wine vinegar
2 tbsp oil
1 tsp minced garlic
water

Broth
about 2 l water
1 vegetable bouillon cube
1 bay leaf
1 tsp whole pepper corns
2 tbsp soy sauce
2 tbsp red wine vinegar

Mix all the dry ingredients in a bowl. Combine soy sauce, vinegar, oil and garlic in another bowl and add water until you have 2,5 dl wet mixture. Pour the wet mixture to the dry mixture, stirr and knead couple of minutes. Make four balls.

Bring the broth to boil and cook the seitan balls in it for half an hour. You can leave the balls to the broth for another half an hour or longer to absorb flavour, but it’s not necessary.

Seitan with Garlic and Ginger

2-3 tbsp oil
2 tsp minced garlic
2 tsp minced ginger
0,5-1 tsp paprika
1 onion
2 seitan balls
3,5 dl seitan cooking broth
1 tbsp wheat flour

Cut the onion to half moons, cut the seitan to cubes or strips. Heat the oil in a frying pan, add garlic, ginger and paprika, stirr and add onion. Sauté a minute and add seitan. Fry, stirring now and then, until seitan is nice and brown on each side. Add 3 dl cooking broth to the pan and bring to boil. Mix the flour with the remaining 0,5 dl broth and add to the pan. Cook on low heat for 5 minutes.