Turkish Restaurant Ani, Helsinki

I went to restaurant Ani with my sisters. It’s not far from Helsinki center and it’s easy to reach by tram. Ani serves Turkish food, and most of the dishes on the menu are far from vegetarian or vegan. The buffet on the other hand was very vegan friendly. And if you tell them you’re veg(etari)an they’ll bring you a small plate of falafel to the table. Prices aren’t high, the buffet was only 9,50 Euros.

The restaurant is quite small and it seemed to be full all the time, but people just kept coming in and somehow the staff managed to find tables for them. We had to wait about a minute to get a table, so don’t go away even if the restaurant looks full.

For starters I chose some cold dishes from the buffet: potato salad, marinated carrots, black eye beans, olives, salad and hot peppers,

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As a main course I had rice and tomato sauce, falafel, hummus, pasta salad and pickled vegetables.

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There was also beans in tomato sauce, steamed vegetables, marinated garlic cloves, cabbage salad, pickled cucumber etc. I’m sure even a picky eater would find something to eat from the buffet, or from ala carte menu. Ani would also be an excellent choice for a group that includes both vegetarians and omnivores.

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Groat Sausages 2.0

Last October we veganized a groat sausages recipe from an old cookbook. They became rather soft and fell easily apart. Here’s an improved recipe. The texture is tighter, so they’re easier to handle, and lentils make them better nutritionally. The sausages have a mild flavour like traditional groat sausages, but the recipe could be easily revamped into more spicy version. We had these with potatoes, green salad and tomato slices. Mustard and ketchup are also nice accompaniments for the sausages.

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Groat and Lentil Sausages

1 l water
2,5 dl broken barley
2,5 dl red lentils
1 onion
0,6 dl oil
5 dl soy milk
2-3 tsp salt
0,5 tsp ginger
0,5 tsp all spice
4,5 dl vital wheat gluten

Bring the water to boil. Add barley and lentils and simmer 20-30 minutes, or until barley is soft and lentils are mushy. Stir in the soy milk and allow to cool. Chop the onion and fry in oil until browned. Mix all the ingredients together. Take a pieces of aluminium foil , put some sausage mixture on them and wrap as tightly as you can. Bake in 175 Celsius degrees for 1-1,5 hours, depending the size of your sausages. Fry the sausages on a pan or bake them in the oven without the foil until browned before serving.