Zucchini is popular plant in gardens, because it’s quite easy to grow and it easily produces lots of squashes. Sometimes it produces them too much. Here’s a tip for those who grow zucchini in their backyard and don’t know what to do with all of them. And of course for everyone else who loves zucchini.
The recipe is enough for 2-3 people, but it’s easy to make a bigger batch. Just take a bigger dish and use more zucchini and tomatoes.
Zucchini and Tomato Bake
herbs (we used basil and oregano)
1 tbsp olive oil
Slice zucchini and tomatoes. Grease an oven proof dish and put a layer of zucchini on the bottom. Sprinkle with salt, pepper and herbs. Add a layer of tomatoes. Continue until all zucchini and tomato slices are in the dish. Drizzle the oil on top. Cover and bake in 200 Celsius degrees 30-45 minutes or until vegetables are soft. Remove the lid in the end of the baking if it looks like there’s too much liquid in the dish.
I went to forest to pick mushrooms and I was already thinking of making a creamy porcini sauce with white wine. Something little fancier than a regular mushroom sauce. I was a little disappointed, because I found only few porcinis and not many other boletes either. But combination of porcini and pine boletes was enough for a sauce, and we enjoyed it with mashed potatoes and seitan roast. Seitan was made with juniper berries and rosemary, and we’ll post a recipe for that on Saturday.
If you don’t have porcini available (or if they’re too expensive) you can use button mushrooms or other mushrooms that stay light coloured when cooked. Don’t use mushrooms that get dark or black when cooked, such as orange birch boletes or slimy spike-caps.
5 dl chopped porcini or other mushrooms
2 tbsp margarine or oil
1 tbsp wheat flour
1 dl white wine
2 dl oat (or soy) cream
salt, white pepper
1 tbsp fresh parsley or 1 tsp dried
Heat the mushrooms until the water comes out. Discard the water or sauté until it has evaporated. Add margarine and chopped shallot and sauté on medium-low heat until shallot is soft and translucent. Stir in wheat flour and after a minute add white wine. Stir well and add cream. Slowly boil 10-15 minutes or until the sauce has reached the desired thickness. Season with salt and pepper and add parsley.
I love traditional hummus, but sometimes I like to make something different. Herbs, olives and even cooked vegetables are an easy way to provide variation to your hummus. This time I used sun dried tomatoes and basil.
Hummus with Sun Dried Tomatoes
4 dl cooked chickpeas
1 big garlic clove
6 sun dried tomato halves
1 tbsp oil from the tomato jar
3 tbsp tahini (optional)
2 tsp red vinegar
1-2 tbsp chopped basil (or 1-2 tsp dried)
Blend chickpeas, garlic, tahini, sun dried tomatoes and oil until smooth. Add vinegar and basil and season with salt and pepper.
We borrowed an African cookbook by Roderick Dixon from the library. The book includes a lot of recipes from all around Africa. Many recipes include meat in some form, but there’s also a lot of vegetarian and vegan recipes. We tried this side dish recipe, and it was so good that we decided to share it with you. We used kalamata olives, but I think any black or green olives will be fine.
Moroccan Potatoes with Olives
1 kg small new potatoes
½ tsp turmeric
4 garlic cloves, minced
4 tbsp olive oil
100 g black olives
handful of chopped cilantro
Cook the potatoes in water seasoned with salt. Drain. Mix all the ingredients except cilantro in an oven proof dish. Bake 30 minutes in 180 Celsius degrees. Garnish with cilantro and serve.
Macaroni pie is a cheesy macaroni casserole that is eaten everywhere in Barbados. Vegan version is easy to make with nutritional yeast. A common way to make it is use long pasta tubs and break them into smaller pieces, but elbow macaroni or other pasta is fine too.
Quite possibly every western culture has their own version of mac pie, like Mac’n’cheese, “Kraft food” (we were told Canadians know it by the name of the most famous manufacturer), even Finnish makaronilaatikko belongs to the same family. The barbadian version naturally has mustard and chili peppers in it.
250 g macaroni (long tubs broken in smaller pieces)
4 dl oat or soy milk
3 tbsp wheat flour
3 tbsp nutritional yeast
0,5 dl oil
2 tsp Dijon mustard
1 heaping tbsp ketchup
0,5-1 tsp cayenne
salt, white pepper
melting vegan cheese
Boil the macaroni according to instructions on the package and drain. Grease a dish and spread the cooked macaroni in it.
Make the sauce: Whisk all the sauce ingredients together in a saucepan. Heat on medium (medium-high) heat, stirring frequently, until the sauce starts bubbling and gets thicker. Pour the sauce over macaroni and stir a little to let the sauce flow everywhere between the macaronis. Sprinkle with bread crumbs or melting cheese if you want to. Bake about 30 minutes in 200 Celsius Degrees.
This year’s Vegan MoFo is nearing its end and as always, the best things come last. For an ultimate Saturday experience we have something all over the Carib’. Jerk(y) seitan, rice and peas and a nice salad. The marinade for the seitan is very spicy and if you’re not accustomed to hot foods, you might want to adjust the amount of chili to your taste. The marinade recipe is from Michael Harwood’s book Super Hot Chili Pepper Cookbook. The original recipe uses chicken, which we substituted with seitan from FatFree Vegan Kitchen blog. Rice and peas were available pretty much everywhere when we were in Barbados and they serve as a nice very protein-rich supplement for the spicy seitan. And on the top of it all, the salad brings some freshness to the whole package.
1 batch seitan ribz
1 small habanero pepper
6 lemon drop peppers
6 riot peppers
1 tsp ground all spice
1 tsp ginger powder or 1 tbsp grated fresh ginger
3 garlic cloves
1 small shallot
1 tbsp brown sugar
2 tsp strong mustard
0, 5 tsp cinnamon
3 tbsp oil
3 tbsp apple vinegar
1 tbsp lemon juice
salt, black pepper
oil for frying
Chop the chili peppers coarsely and quickly blend them. Add rest of the ingredients and blend until smooth. Put the seitan and marinade into a plastic bag and rub the marinade on the seitan pieces. Marinade in a refrigerator couple of hours.
Heat some oil in a frying pan and fry the seitans on both sides until browned.
Simple Rice and beans
6 dl water
1 tsp thyme
2 tsp vegetable broth powder
4 dl cooked black beans
3 dl rice
Bring the water to boil and add rest of the ingredients. Simmer until all the water has been absorbed (about 20 minutes).
It’s VeganMoFo again!
This year we have a different theme for each week. We’ve chosen a different food culture for every week and every day we try something new or tell you about our old favourites.
- Week one will be Northern Europe. We’ve blogged about Finnish food in Mofo 2011 and 2012, and now we expand to other Nordic countries.
- Week two will be Eastern Europe. They use a lot of meat and dairy, but we’ll veganize the recipes when needed.
- Week three will be Middle East. There’s so many delicious vegan/vegetarian dishes that this part of the world. Hummus and falafel anyone?
- Last week will be a little farther: Middle America (Mexico, Central America and Caribbean).
We have some cookbooks and zines to help us:
We also have a theme for each day of the week:
- Monday is a bread day. Breads, pies and other savoury baked things made of dough fall into this category.
- Tuesday is a salad day.
- Wednesday is a sweet day. Desserts, cakes, jam.. Anything sweet.
- Thursday is soup day.
- Friday is for snacks and party food.
- Saturday is for veganizing. We choose a dish that is normally heavy with meat, eggs and/or dairy and create a vegan version of it.
- Sunday is a free choice.
Happy mofoing everyone!
If you like cabbage, you’ll like these balls.
750 g cabbage
water for boiling
4 tbsp oat or soy milk
2 tbsp wheat flour
2 tbsp potato flour
6 tbsp dry breadcrumbs
3 tbsp oil
1,5 tbsp salt (or to taste)
pinch of white pepper
oil or margarine for frying
2 tbsp margarine
2 tbsp wheat flour
1 dl oat or soy milk
water (from cabbage boiling)
Boil the cabbage until soft. Chop finely or grind with a meat grinder. Mix all the ingredients together, shape into balls and fry.
Sauce: melt the margarine in a pan. Add flour and fry about a minute. Stir in the milk and enough water to get desired thickness. Simmer 5-10 minutes and season with salt.
In the 1920’s the vegetable selection here in the north was very narrow, especially in the winter. Root vegetables and cabbage kept good in the cellar even in the winter, but cauliflower, green beans etc. were summer food. And people probably hadn’t even heard about sweet potatoes, eggplant, mangos or other exotic things. That’s why the recipes in the books include a lot of carrots, rutabaga, cabbage, potatoes and parsnip. Today’s recipe is made with carrots. We had the sauce with mashed potatoes and browned cabbage, but it goes well with patties too.
5 dl diced (or sliced) carrots
2,5 dl water
pinch of salt and sugar
1 tbsp margarine
1 tbsp wheat flour
1 tsp dried parsley OR 1 tbsp fresh
Boil the carrots with salt and sugar until tender. Add margarine and dried parsley. Mix the wheat flour with small amount of water and stir in to the sauce. Bring to boil and simmer 10 minutes. Add fresh parsley and serve.
This is the ultimate “poor man’s sauerkraut”. Tastes exactly like the real thing, even after browning. If you ever plan on making pierogi, pastry or whatever, this one is a pretty killer filling. Or alternatively, as the recipe says, serve it with something awesome, like fried seitan.
2 l thinly sliced cabbage
2 tbsp oil or margarine
2 dl water
2 tsp salt (or to taste)
2 tbsp brown sugar
1 tbsp distilled vinegar
Heat the oil in a big pan. Fry the cabbage until lightly browned. Add water and simmer until cabbage is soft. Season with salt, sugar and vinegar.