Easy Weekday Dinner

An easy and fairly quick dinner we made one evening after work and school. We had sprouted and cooked chickpeas, but canned could be used too.

Chickpea Curry

3 tbsp oil
1 tsp cumin
1 tsp mustard seeds
1,5 tsp good curry powder
2 shallots
2 garlic cloves
3 medium potatoes
2 celery ribs
4 dl cooked or canned chickpeas
5 dl water
50g creamed coconut
salt to taste

Chop the shallots and mince the garlic. Wash the potatos well (or peel) and cube. Slice the celery ribs. Heat the oil and fry cumin, mustard seeds and curry powder for a minute. Add shallots and garlic and fry until shallots are soft and translucent. Add potato cubes and simmer 5 minutes. Add celery and chickpeas and simmer few more minutes. Add water, bring to boil and add creamed coconut. Simmer until potatoes and celery are soft. Add more water if your curry looks dry or boil on higher heat if it has too much liquid. Add salt to taste and serve with cooked barley, rice or other grains.

Lentil Cannelloni

When I saw Kurpitsamoska’s lentil cannelloni recipe several months ago I wanted to try it. Soon my sister came to visit and asked if we could make mushroom and eggplant cannelloni, which we made and enjoyed and I forgot the lentil cannelloni recipe. Until a friend of ours told that she had made awesome vegetarian lasagne and the next day Nomad suggested that we’d have lasagne or cannelloni in the near future. On Valentine’s day I veganized Kurpitsamoska’s cannelloni and they were great.

Lentil Cannelloni

cannelloni tubes

Lentil Filling:
2 dl red lentils
2 tbsp oil
1 tbsp dried basil
1 tsp sugar
0,5 dl nutritional yeast
0,5 dl oat cream

Tomato Sauce:
2 cans crushed tomato
1 big onion
5 garlic cloves (or more)
1 glass red wine
pinch of sugar
2 tbsp balsamic vinegar
salt and pepper
2 tsp dried basil

Boil the lentils 10-15 minutes. Drain and stir in other ingredients. Let sit a little while.

Chop the onion and mince garlic. Sauté in oil until soft. Add rest of the ingredients and simmer as long as you have patience.

Fill the cannelloni tubes with lentil filling and put them on one layer to a oven proof dish. Pour the tomato sauce over them and bake 25-30 minutes in 225 celsius degrees.

It Must Be Italian Because Of Macaroni

In Finland we have this Russian style salad that is called Italian salad. It’s like Salade Olivier but with macaroni. I imagine that someone had eaten it in Russia and thought that delicious salad should be introduced to Finns too. But because Finns thought that Russia=bad, (s)he disguised it by adding macaroni and called it Italian. So everybody happily ate the salad and had no idea that it was actually a Russian dish.

Italian salad and Salade Olivier often contain meat, but my mother has always made ovo-vegetarian version with home made mayo. It turns vegan by using egg free mayo (home made or store bought).

Italian Salad

1 can of canned peas
4 boiled carrots
2 dl boiled potato cubes
2 pickles
2 apples
2 dl macaroni or other small pasta

2-3 dl mayo
0,5 tsp mustard
2 tbsp lemon juice
pinch of salt
white pepper

Cook the macaroni according to instructions on the package. Drain the peas and cube everything else. Mix the salad ingredients in a bowl. Mix the dressing ingredients together in another bowl and toss with the salad.