Waldorf Salad

Apple harvest in Finland is great this year, and many people have more apples than they can eat.

Apple pie and jam are of course delicious, but if you’re already getting bored of them, try this salad. Celery, walnuts and raisins are combined with apples and the salad is finished with vegan mayo dressing. Yum!


Waldorf Salad

6 celery stalks
3 apples (4-5 if they’re small)
2 dl raisins
3 dl walnuts (about 100g)

1 dl vegan mayo
2 dl plain soy yogurt
2 tsp mustard
2 tbsp lemon juice
pinch of salt and pepper

Slice or dice the celery, save some leaves for garnishing. Dice the apples. You should have approximately same amount of celery and apples. Coarsely chop the walnuts. Mix all the salad ingredients in a bowl. Mix the dressing ingredients in another bowl and combine with the salad. Garnish the salad with celery leaves. Preferably refrigerate a while before serving.

Danish Sandwiches

Smørrebrød means buttered bread, but these Danish open sandwiches are much more than just bread and butter. Usually the bread is rye bread, but I think other whole grain breads will be fine too, if rye bread isn’t available. On the slice of bread there is a ton of toppings, so you’ll need a fork and knife to eat the sandwich.

Traditional smørrebrød toppings are meat and fish, but vegan versions are easy to make at home too. This list was a great help when we were making our smørrebrøds. The vegetarian kartoffelmad and tomatmad were easy to veganize, just need to use vegan mayo. They were also a bit boring compared to many other recipes, but we did tomatmad anyway. We also used the red cabbage recipe from the Roast Pork with Red Cabbage.

Here’s our  smørrebrøds:




Seitan, red cabbage and a orange wedge.
Lettuce, cucumber, radishes and mushroom salad.
Tomatmad (tomatoes, mayo, chives and basil).


The possibilities with smørrebrøds are endless. How about smoked tofu and bell pepper? Soy cheese, grated carrot and pickles? Or maybe grilled eggplant with tomatoes and onions?


Cauliflower and Tofu Salad

We have a long and cold winter here in the North Europe, so salads don’t have a big role in our cuisine. Traditional salads are usually made of potatoes, root vegetables, or pickled vegetables. We’ve already posted about rosolli, mushroom salad, vinegar cucumbers and beet salad and wanted to make something contemporary.

I found a several similar salad recipes around the Internet, supposedly it’s Norwegian and called Søndagssalat in Norway.  We’re not so familiar with Norwegian cuisine, so we just have to trust the people who’ve put the recipes in the internet. The recipes called for cod, but we used tofu and chickpeas instead. Since they’re both quite bland, I quickly fried and seasoned them. The salad looked pretty and tasted good, even if we didn’t eat it on Sunday. If you don’t want to have extra mayo with your cucumbers and tomatoes, you can reduce it to 1-1,5 dl.


Sunday Salad

1 cauliflower
250 g tofu (1 package)
OR 125 g tofu and 2 dl chick peas
1-2 tbsp oil
1 tbsp rice vinegar
2 tbsp water
1 tsp salt
1 tsp dried dill
0,5 tsp garlic powder
2,5 dl vegan mayonnaise
0,5 dl oat or soy cream
lettuce leaves
2 tomatoes
1 cucumber

Break the cauliflower into florets and boil. Dice the tofu. Heat the oil in a pan and fry tofu few minutes, no need to brown it. If you use chickpeas, add them a minute or two later than tofu. Combine rice vinegar, water, salt, dill and garlic powder. Turn of the heat and pour the vinegar combination to the pan. Mix well and allow to cool.

Cut the tomatoes into wedges and slice the cucumber. Mix cooled tofu and cauliflower together. Combine mayo and cream in a separate bowl. Add half of the mayo to the cauliflower mix, or enough to coat everything. Cover a serving plate with lettuce leaves and put the cauliflower mix on it, surround with tomatoes and cucumbers. Serve with remaining mayo.

Winter Salad

Cucumbers, tomatoes, lettuce etc. aren’t at they’re best in the winter, so prefer cabbage, root vegetables or preserved vegetables as salad ingredients. This is an easy beet salad, but boiling and cooling the beets takes some time. Quicker version: use pickled beets, but omit the vinegar.

Beet Salad

500 g beets
water for boiling

1 big apple
2 small pickles
4 tbsp vegan mayonnaise
2 tbsp red wine vinegar
salt and pepper

Boil the beets and allow to cool. Peel and coarsely grate beets and apple. Chop the pickles. Mix everything together and preferably allow to sit in the fridge before serving.

You can also add (red) onion or parsley to the salad.

Vegan Burgers

Last week we made some veggie burgers. We filled whole wheat buns with bean patties, fresh vegetables and mayonnaise based sauce. The weather was very nice and we ate our burgers on the balcony. Is there a better way to spend summer day than eating outdoors?

I didn’t write down the recipe for patties, but they were made of 4 dl kidney beans, 2 chopped celery stalks, 0,5 dl dry bread crumbs, 0,5 dl wheat flour, ketchup and seasoned with salt, pepper, some herbs etc and fried in oil.

Sauce for Burgers

6 tbsp vegan mayo (or 3 tbsp vegan mayo + 3 tbsp plain soy yogurt)
2 tbsp chopped pickle
1 tsp mustard
pinch of black pepper

Mix everything together.