Beets and Nuts

I’m a big fan of beets. I love boiled beets, pickled beets, beet patties, borsch etc. Beets and nuts go together very well, and that was the base of this casserole. We had it with salad, but it could be served as a side dish too. I’d love to try to add some grated blue sheese next time, I think that would make the casserole even better.

Beet and Walnut Casserole

5 medium/big beets
1 small onion
3 handfuls of walnuts (about 4-5dl)
0,5 tsp ground allspice
0,5 tsp cinnamon
0,25 tsp ground cloves
0,5 tsp parsley
0,5 tsp chervil
2 dl oat cream
oil or margarine for greasing the dish

Peel and grate the beets coarsely. Chop the onion. Chop the walnuts coarsely. Grease an oven proof dish. Combine all ingredients in a bowl and transfer to greased dish. Cover and bake 1-1,5 hours in 175 celsius degrees.


Somewhere Deep in The Caribbean…

No rats in the vichyssoise, but a warm and sunny bowl of soup. Pineapplejuice, ginger and chili give this soup warmness, which makes it perfect winter food. The recipe isn’t ours, someone gave it to me couple of years ago, but I have no idea where it has been published originally.

Caribbean Lentil Soup

1 onion
piece of red bell pepper
piece of parsnip
2 carrots
3 medium potatoes
2 dl red lentils
2-3 tbsp oil
2 tbsp grated ginger
pinch of chili powder or some fresh chili
2 tbsp minced garlic
2-3 tbsp tomato purée
0,5 tsp ground allspice
1,5 l water
4 dl pineapple juice
1 tsp salt
0,5 dl lemon juice
cilantro (optional)

Chop the onion and cube the vegetables. Rinse the lentils. Heat the oil in a big pot and sauté the oinon, bell pepper, ginger, chili and garlic couple of minutes. Add tomato purée, allspice and cubed vegetables, sauté couple more minutes and add water and lentils. Bring to boil and simmer 30 minutes. Add pineapple juice and simmer a little longer. Season with lemon juice and salt. Sprinkle fresh cilantro on top and serve.

Cooking for Allergic People

I was invited to a class mate’s surprice birthday party. It was a potluck party and I promised to bring a savoury dish, but making something that everyone can eat wasn’t so easy. For example gluten, yeast and nuts were forbidden and it had to be something that wasn’t too weird for omnis. Luckily soy was allowed and I started to think of a pie with tofu based filling. I made a practice pie couple of days earlier with tofu, bell pepper, carrot and celery and realiced it was very similar to a cottage cheese pie that I had made quite a few times in my past. The taste of celery was too strong and I substituted it with leek and used more bell pepper in the final product. I guess the omnis liked my pie, since everyone took second or third slice.

Tofu, Leek and Bell Pepper Pie

125g margarine
1 dl rolled oats*
1 dl soy flour
1,5 dl potato flour
1 tsp baking powder
1 tbsp water
margarine for greasing the dish
sesame seeds or gluten free bread crumbs (optional)

250g tofu
1 tsp dill
1 tsp parsley
2 tsp basil
0,5-1 tsp salt
1 tsp black pepper
1 tsp apple vinegar
1 garlic clove
1 small red bell pepper
10 cm piece of leek
2 tbsp potato flour
2,5 dl soy milk
2 tbsp oil

Mix the margarine, soy flour, rolled oats, potato flour and baking powder with your hands until it’s crumbly. Add water and mix. Greace a pie dish (25-27 cm diameter) and sprinkle with sesame seeds or bread crumbs if you want to make sure the crust doesn’t stick to the dish. Spread the dough to the dish with your hands and bake in 225 celsius degrees 8-10 minutes.

Meanwhile crumble the tofu to a bowl with your hand. Add herbs, salt, pepper and vinegar and cumble until it’s quite smooth. Cube the bell pepper, chop the leek and mince the garlic and add them and the potato flour to the tofu mixture and mix well. Last stir in soy milk and oil. Spread the filling on the prebaked crust and bake 25-30 minutes more.

*Some coeliacs can eat only “clean” oats that are not processed at the same place as wheat and other grains that include gluten.

Excuse Me, There’s Tofu in My Tortilla

We usually have bean filling in our tortillas, but for variety’s sake we decided to experiment with tofu based filling. One of the best things about tofu is its bland natural flavour and the ability to absorb almost any taste possible. We also happened to have broccoli available and it seemed like a nice idea to combine these two to make a filling. The results were a splendid experience. The spices are a rather traditional tex mex blend, but it’s pretty easy to experiment with them and craft the filling to suit your personal preferences.

Tofu And Broccoli

4 tbsp oil
1,5 tsp cumin
0,5 tsp ground coriander
1 tsp paprika
1 tsp smoked paprika
some chili, fresh or dried
4 big garlic cloves
1 onion
500g tofu
florets from 1 big broccoli
250g passata

Chop the onion and mince the garlic. Heat the oil in a large pot or pan. Fry cumin, coriander, paprika, smoked paprika and chili about 30 seconds. Add onion and garlic and fry until onion starts to become soft. Add cubed tofu, coat well with spices and fry at least five minutes stirring often. If you want to get the dinner ready quicker, you can boil the broccoli florets about 3 minutes. Add the broccoli and passata to the pot and simmer until broccoli is al dente. Serve with cooked grains or wrap inside tortilla with salsa and fresh vegetables such as cucumber, bell pepper and onion

Mushroom soup

Last year was a great for picking forest mushrooms and now we have lots of pickled, dried and salted mushrooms in our pantry. Funnel chanterelles are excellent source of vitamin D, so they should be eaten often in the winter time. Since we had picked and dried the mushrooms ourselves, this meal was really cheap. We also had some bread that was a bit dry and made croutons: we cubed the bread and fried it in oil with garlic and then served with the soup.

Funnel Chanterelle Soup

3 tbsp oil
2 shallots
2 dl dried, crushed funnel chanterelles + water for soaking
1 l water
1 mushroom (or vegetable) bouillon cube
2 dl oat cream
2 tbsp wheat flour
1 tsp dried parsley
1 tsp dried chervil
dash of white pepper

Optional: garlic croutons for serving.

Chop the shallot and soak the funnel chanterelles in hot water until soft. Heat the oil in a pot and sauté the shallots couple of minutes. Drain the mushrooms and add them to the pot. Sauté until the shallots are soft and translucent. Add 9 dl water and bouillon cube and bring to boil. Mix the remaining 1 dl water and wheat flour in a small bowl and pour slowly to the soup, stirring at the same time. Simmer 5 minutes, add cream and season with herbs and white pepper. Bring to boil and simmer few more minutes before serving. Serve with or without croutons.

You CAN Make An Omelet Without Breaking Eggs

I planned serving a brunch on Saturday, but we slept late and had to go to a pub at noon to see a gig, so we ended up having the “brunch” after lunch time. I had planned serving pea muffins, Waldorf salad, Chickpea omelet and a bigger version of broccoli pie, but I skipped the pie, because there were fewer eaters than I had thought. We drank Mimosas and since it’s a fruity drink and Waldorf salad also contains fruits, I thought serving fruits or dessert wasn’t necessary. The omelet was filled with soy sausage and leeks, but other fillings are good too.

Vegan Omelet

1,5 dl chickpea flour
1 tsp baking powder
0,5 tsp salt
0,5 tsp turmeric
0,5 tsp paprika
1, 5 dl water
2 tbsp oil for frying

Fillings of you choice: sliced soy sausage, chopped leek, thinly sliced onion, mushrooms, bell pepper, seitan, corn, herbs etc.

Mix the dry ingredients in a bowl. Pour the water to the bowl and whisk together. Add the fillings and stir. heat the oil in a frying pan, pour an even layer of batter to the pan and fry on medium heat until the top of the omelet is thickened and the edges are dry. Flip and fry couple of minutes on the other side or until golden brown.