Our last recipe in VeganMoFo 2014 is a Greek classic: Spanakopita. Traditionally they’re filled with spinach and feta, so vegan version is naturally filled with spinach and tofu. Once again this has been fun, but blogging every day is also a lot of work. I hope randomofo will be up in October too, I love to browse blogs through it.
A Joyrney with Tiffany nominated us for Liebster Award. Thank you for the honour, but we have to pass answering the questions and nominating other blogs. Today it’s already time to go to bed, and tomorrow after work we’ll have to get ready for a little holiday trip.
1 package filo pastry (450 g)
about 2 dl olive oil for brushing
450 g frozen spinach
2 onions, chopped
450 g tofu
3 tbsp nutritional yeast
3 tbsp chopped dill
3 tbsp chopped parsley
1 tbsp chopped mint
1 tbsp lemon juice
1 tbsp olive oil
1 tsp salt
0,5 tsp pepper
Thaw the filo pastry according to the instructions on the package. Meanwhile prepare the filling. Sauté spinach and onion on a non-stick pan until water has evaporated. Allow to cool a bit. Crumble tofu in a bowl and add the rest of the filling ingredients.
Cut the filo pastry into strips, about 10 cm wide. Take one strip and place it on the table. Brush with olive oil. Put a heaping tablespoon of the filling in to one end. Fold one corner to form a triangle and continue folding until the strip is wrapped around the filling. It’s hard to explain, so check this picture. Brush with olive oil and put on a baking sheet. Make the rest of the pies the same way. Bake 10-15 minutes in 225 Celsius degrees.
At first I was going to make regular borscht using cabbage, beets, carrots and lentils, but then Nomad found these Lithuanian beet soup recipes which sounded more interesting. Soup was nice, and it would be a great starter for a dinner on a hot summer day.
The soup is usually made of buttermilk, but we used oat milk. Boiled eggs are also often used to the soup or the bowl of soup is topped with some boiled egg, but we just omitted them. If you’d like to get some protein to the soup, crumbled tofu would probably work fine. I think Šaltibarščiai is not usually served with sour cream, but I think a dollop of plain soy yogurt was nice, so I added some to my soup bowl.
10 small beets
water for boiling
2/3 big cucumber
1 small red onion
5 dl beet boiling water
5 dl oat or soy milk
2 tsp dried dill or parsley OR 2 tbsp fresh
1,5 tbsp lemon juice
salt and pepper
plain soy yogurt for serving (optional)
Boil the beets, save 5 dl boiling water and let cool. Peel and grate cooled beets. Chop cucumber and onion. Mix grated beets, cucumber, onion and reserved boiling water. Add enough plant based milk to get desired consistency. Season with dill, lemon juice, salt and pepper. Refrigerate about an hour before serving.
Eating veal is fairly new thing in Finland and it’s not eaten often. Hilkka Uusivirta’s book Suomalaisen perinteen keittokirja (1982) says that in late 19th century veal cooking was taught in cooking schools/courses and before that Finns didn’t eat veal. One of the dishes they taught to make on the courses was Dill Meat, which is veal in dill sauce. It was often served in hospitals, and the book says that usually sick people and children like it. On the other hand, many people hate it, because they had to eat it at school as kids. I’m not sure if it’s because we’re so young (we were at school in late 80’s and 90’s) but neither of us have eaten Dill Meat at school and as far as we remember, it did taste quite good. Veganized version of Dill Meat is of course Dill Seitan, and the recipe below is based on the one that I found from Hilkka Uusivirta’s book.
2 balls basic seitan
2-3 tbsp margarine
2 tbsp wheat flour
1 l vegetable broth (from cubes)
2 tbsp dried dill or 0,5 dl chopped fresh dill
3 tbsp oat cream
1 tbsp distilled vinegar
1 tbsp sugar
Cube the seitan. Melt the margarine in a sauce pan and stir in the flour. Gradually add broth until it starts to look like sauce. Add dill and seitan and simmer for a while (10 minutes or longer). Add the rest of the ingredients. Serve with boiled potatoes and boiled/steamed vegetables.
Dill on our balcony has grown well and I used some to make pesto today. Then I used the pesto as a salad dressing for a pasta salad, because salads are great food for hot days like today. I made my pesto thinner than regular pestos, because I like it that way in salads. Decrease the amount of oil if you want to make it thicker. Crunchy lettuce, like ice berg lettuce, would be best for pasta salads, but I used some softer lettuce that we grow on our balcony.
Bunch of dill
2 tbsp pine nuts or sliced/slivered almonds
1 dl oil (preferably olive oil)
salt and pepper
Blend dill, pine nuts and about 0,5 dl oil. Add more oil to get the consistency you want. Season with salt and pepper.
Pasta Salad with Dill Pesto
7-8 dl cooked pasta (whole grain fusilli, for example)
1 batch dill pesto
3 dl corn kernels
1 bell pepper, cubed
about 15 cm piece cucumber, cubed
3 tomatoes, cut in wedges
small bunch of lettuce leaves
1,5 dl sliced onion stalks or 1 small onion
Combine pasta and pesto in a bowl. If your pasta is just cooked and you use frozen corn, add the corn too, because it will make the pasta cool down quicker. Add the rest of the ingredients, mix and let sit in the fridge at least half an hour before serving.
I had birthday last week and I threw a party on Friday. Friends came to our house and I served potato salad, cabbage salad, rye bread and baguette with garlic spread, mushroom pastries and a chocolate cake. The cake recipe is from a new vegan baking book Puputyttö ja vohvelisankari by Raisa Kettunen.
And close up of the potato salad. Chopped onion (or chives) could be used in it too, but one of the guests can’t eat onion, so I didn’t use any. The recipe is for very big amount of potato salad, you may want to half it if you have less than 10 eaters.
Potato and Bean Salad
2 kg waxy potatoes
water and salt for boiling
8 dl cooked black eyed beans
1 dl capers
1 dl oil
0,5 dl red wine vinegar
1 tbsp Dijon mustard
1 tsp salt
1 tsp freshly ground black pepper
2 tsp dried dill
Boil the potatoes and allow to cool. Peel and cube the potatoes, cube the pickles and combine them with capers and beans in huge bowl. Whisk the dressing ingredients together in a smaller bowl, pour on the salad and mix well.