Macaroni Pie

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.


Macaroni Pie

250 g macaroni (long tubs broken in smaller pieces)
water, salt

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

optional toppings:
bread crumbs
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.


Simple Casserole

I’m not sure if this food could be called gratin, since there’s no layer of grated cheese or other crust like thing on top. So I’ll just call it casserole. You can make either a main course of side dish with the recipe. If you use only broccoli, cauliflower and things like that it will be a nice side dish, but adding beans, potatoes etc. it turns into a filling dinner. You can also add frozen spinach or dried mushrooms to the sauce.

Vegetable Casserole

vegetables of your choice (potatoes, carrots, cauliflower, broccoli florets, onions, kohlrabi, zucchini, beans, chickpeas, snow peas, bell pepper…)
3 tbsp margarine
0,75 dl wheat flour
0,5 dl soy or oat milk
0,5 tsp thyme
1 tsp chervil
1 tsp parsley
salt and pepper
1 dl nutritional yeast

Cut all the vegetables in bite size chucks. Harder vegetables like potatoes, carrots and cauliflower have to be boiled first until they’re almost done, but for example bell peppers and onions can be used raw. Fill an oven proof dish with vegetables. Melt the margarine in a pot and stir in the flour. Add little milk, stir well, add more milk, stir again etc. until all the milk is in the pot. Bring to boil, stirring often, season with herbs, salt and pepper. Remove from heat and stir in the nutritional yeast. Pour the sauce on the vegetables and bake in 200 Celsius degrees until it looks like ready. I always forget to look at the clock, but I think it takes about half an hour.

Mushroom Lasagne

I invented this recipe earlier this autumn when we had picked lots of forest mushrooms with my mother. It was great, and I made it again last weekend when we had dinner guests. I don’t have pictures on the computer yet, but I’ll add one later.

Mushroom Lasagne

9- 12 lasagne sheets

Mushroom sauce:
1-1,5 l cubed forest mushrooms
2 tbsp oil or margarine
1 onion
1 can passata + half can water
scant 1 tsp salt
0,5 tsp black pepper
1 tsp basil
1 tsp chervil
0,5 tsp thyme

Bechamel sauce:
3 tbsp margarine
1 dl wheat flour
7,5 dl soy or oat milk
pinch of salt and white pepper
pinch of nutmeg (optional)
0,5 dl nutritional yeast

Heat the mushrooms in a big pan or pot until the liquid comes out of them. Drain or continue heating until the liquid has evaporated. Chop the onion. Add the oil and onion to the pot and sauté until the onion is soft and translucent. Add passata, water, salt, pepper and herbs. Simmer while you make the bechamel sauce.

Melt the margarine in a sauce pan and stir in flour. Add 0,5-1dl milk, stir well, add more milk, stir etc. until all the milk is gone. You can increase the amount of milk you add when half of the milk is gone. Bring to boil (remember to stir often!) and season with salt, pepper and nutmeg. Stir in the nutritional yeast. Check your mushroom sauce and add water if needed. It should be relatively thin, so thin that you wouldn’t want to eat it with spaghetti.

Grease a lasagne dish and spread a thin layer of mushroom sauce to the bottom. Put a layer of pasta sheets to the dish, spread half of the remaining mushroom sauce on them and 1/3 bechamel sauce next. Repeat and last put a layer of pasta and bechamel sauce on top.

Bake 45 minutes in 175 Celsius degrees.

Filled Crepes

Yesterday’s leftover nettle crepes turned into lentil filled rolls today. They were good, but they could have been better. The taste of celery was a bit overwhelming, I think I’ll substitute it something else, like broccoli or zucchini, next time. Also less lentils and more vegetables could be a good idea.

Crepes With Lentil Filling

6 nettle crepes
1,5 dl green lentils + water for boiling
stalks of 3 onions
2-3 garlic cloves
2 celery stalks
1 tbsp oil
0,5 tsp each: marjoram, thyme and basil
1 tsp parsley
1 dl oat cream
0,5 dl nutritional yeast
salt and pepper (I used mixture of black, green and rose pepper)

Cook the lentils in boiling water 15-20 minutes or until they are soft. Chop the onion stalks and garlic, slice the celery. Heat the oil in a pan or small pot. Sauté onions, garlic and celery until celery starts to get soft, but is still crunchy. Add herbs, oat cream, cooked lentils and nutritional yeast. Season with salt and pepper. Put some filling on each crepe and roll them. Put the rolled crepes in a (greased) dish and bake 20-30 minutes in 200 Celsius degrees. Serve with salad.

Lentil Cannelloni

When I saw Kurpitsamoska’s lentil cannelloni recipe several months ago I wanted to try it. Soon my sister came to visit and asked if we could make mushroom and eggplant cannelloni, which we made and enjoyed and I forgot the lentil cannelloni recipe. Until a friend of ours told that she had made awesome vegetarian lasagne and the next day Nomad suggested that we’d have lasagne or cannelloni in the near future. On Valentine’s day I veganized Kurpitsamoska’s cannelloni and they were great.

Lentil Cannelloni

cannelloni tubes

Lentil Filling:
2 dl red lentils
2 tbsp oil
1 tbsp dried basil
1 tsp sugar
0,5 dl nutritional yeast
0,5 dl oat cream

Tomato Sauce:
2 cans crushed tomato
1 big onion
5 garlic cloves (or more)
1 glass red wine
pinch of sugar
2 tbsp balsamic vinegar
salt and pepper
2 tsp dried basil

Boil the lentils 10-15 minutes. Drain and stir in other ingredients. Let sit a little while.

Chop the onion and mince garlic. Sauté in oil until soft. Add rest of the ingredients and simmer as long as you have patience.

Fill the cannelloni tubes with lentil filling and put them on one layer to a oven proof dish. Pour the tomato sauce over them and bake 25-30 minutes in 225 celsius degrees.

Little Pies

Watching a movie and eating something good is a great way to spend Saturday night. Tonight I made these cute little pies, which were delicious. You just can’t go wrong with broccoli and tofu ricotta.

Small Broccoli Pies (makes 16)

500g puff pastry (8 sheets)

2/3 recipe Tofu ricotta
250g broccoli + water for boiling
2 dl plain soy yogurt
1 dl oat cream
2 tbsp potato flour
2 tbsp nutritional yeast
salt and pepper
0,5 tsp thyme
1 tsp dried parsley

Cook the broccoli in boiling water until it’s al dente. Break into small florets and cut the stalk to small cubes. Combine all the filling ingredients. Cut each pastry sheet in half to make 16 squares. Grease a muffin pan lightly and line each cup with a pastry square: press the pastry gently to the cup, try to avoid stretching, the corners of the pastry should be pointing up from the cup. Fill the cups with broccoli filling. Bake 15-20 minutes in 225 celsius degrees.

Pizza Day

Today we had a pizza day. We made two big pizzas, so I think we’ll have a pizza day tomorrow too. We used this quick and easy pizza dough recipe, which is from Kaarina Roininen’s book Parhaat kotileivonnaiset. Regular yeast dough is better, but this is great when it’s already getting late when you start baking. Double the recipe if you want to make a pizza that is as big as the baking sheet.


Quick Pizza Dough

2,5 dl wheat flour or durum flour
2 tsp baking powder
pinch of salt
0,5 tsp garlic powder
2 tbsp oil
1 dl cold water

Mix the dry ingredients in a bowl. Add oil and water and mix with a spoon or a wooden fork. Cover a baking sheet with parchment paper and pat the dough on it. Put toppings on the dough and bake in 225 Celsius degrees about 20 minutes.


Toppings on the pizza number 1: Salsa barbecue (=kidney beans in tomato sauce), pickled mushrooms, onion and pineapple.

Toppings on the pizza number 2: Tomato paste, textured soy protein, onion, olives, corn and sun dried tomatos.

“Cheese” on both pizzas: 2 dl oat cream, 1,5 dl nutritional yeast, pinch of herb salt, turmeric and garlic powder. This makes enough for two big pizzas.