Summer-starter Quiche

We picked some nettles yesterday while bicycling around and today we were thinking of foods you can use it in. Nettle is a great source of iron and calcium (even better than spinach) and grows wild over here. Since you can use it to substitute spinach, it’s pretty easy to find a multitude of recipes.

A friend of us had recently given us a few packages of firm silken tofu, so naturally we came to the conclusion we should try to utilise both of these ingredients. Because we didn’t have enough time to make any slow-cooking food, we opted of a quiche. It was a good call, as it was simple to make and the results were absolutely delicious.

tofunokkospiiras.jpg

Nettle and Tofu Quiche

crust:
100 g margarine
1 dl whole wheat flour
2 dl wheat flour
1 tsp baking powder
3 tbsp water

filling:
2 l nettle leaves
3 handfuls of dried funnel chanterelles
1 onion
2 garlic cloves
2 tbsp oil
pinch of chili powder
1-2 tbsp chopped fresh basil

1 package (349g) firm silken tofu
2 tbsp lemon juice
1 tsp Dijon mustard
salt

bell pepper strips (optional)

Preheat the oven to 225 Celsius degrees. Crumble the margarine, both flours and baking powder in a bowl. Add a little water to form a dough. Grease a pie dish and spread the dough in it. Bake 10 minutes.

Boil the nettle leaves 2 minutes. Drain and squeeze dry. Chop finely. Soak the mushrooms in hot water. Chop the onion and garlic. Heat the oil in a pan and add chili powder. Fry half a minute and add onion. Sauté until onions are soft and translucent. Add the mushrooms and sauté until onions are almost golden.  Add garlic and basil and sauté a minute more. Mix the tofu, lemon juice, Dijon mustard and salt in a bowl with hand held blender until smooth. Mix all the filling ingredients together and spread on the pre-baked crust. Top with bell pepper strips and bake 25-30 minutes or until the quiche looks ready.

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Vegan Food in Jyväskylä

I spent two days in Jyväskylä this week. It was a work related trip, so I spent nearly all the time in the Craft Museum of Finland. I had searched the Internet for restaurants that serve vegan food so I could easily find something to eat on the lunch break. It looks like there’s two restaurants that are easy for vegans: Soppabaari and Katriina.

On the first day I went to Soppabaari with two other women. I had been there earlier, and I knew it’s a nice restaurant. The vegan soup of the day was carrot and coconut soup and it was served with bread. My omni coworker had the same soup, and her soup was garnished with cream and mine with fresh herbs. The food was good, and the other ladies were pleased that I took them there.

soppabaari

On the second day I went to vegetarian restaurant Katriina. The restaurant reminded me of a school canteen, but you can’t expect a fancy restaurant with such low prices: soup lunch was only 6 Euros (2,70 for students) and regular lunch was 7 Euros. The soups of the day were pureed carrot and bean soup, lentil and vegetable soup and another pureed soup, which I already forgot and the regular lunch was a rice and bean casserole. The salad selection was rather boring: cabbage salad with few cucumber and radish slices, and peas, corn and mung bean sprouts. Again, like a school canteen. I had the lentil soup, some salad, a slice of rye bread and a bread roll. The bread roll was really good, I think they might make those themselves. And there were also peanuts you could add to your soup or salad. The soup was a bit too salty for my taste, but in general everything was okay.

katriina

I think Soppabaari is better than Katriina, but I could go to Katriina again. I think most of the customers were students, and I can understand why it’s popular among students.