A Salad From The Finnish Mid-West

This one is a great and simple salad. It possibly originates from the area of Häme in Finland, from where it spread to other parts of country. It is made from simple ingredients, and nowadays mostly eaten at Yule time, but in the centuries past, it was likely a much more common salad, as in some parts of Finland it was called sallatti (literally “salad” in english) instead of rosolli. The original recipe called for herring and whatever, but we naturally skipped them entirely, as it represents just one of the million variations of this salad.

Rosolli

3dl cubed beets
2dl cubed carrots
2dl cubed potatoes
1 small onion
1 cubed pickle
1 big sour apple
grinded white pepper

Boil beets, carrots and potatoes, peel them and cube them. All ingredients are mixed together in a bowl and seasoned with white pepper. Serve with vinegar and/or oat cream or soy youghurt.

Agrarian bean soup

We were rather busy Thursday, and needed a quick and easy food, which would basically make itself on the background, allowing us to concentrate on other things. Kokbok to rescue! Here’s a soup from brown beans, if I had to pick one word to describe it, I’d use agrarian. It’s basic, doesn’t look too special on its own, but is actually quite good and filling.

Puréd soup from brown beans

0,5l cooked brown beans
1-2 celery stalks
1 onion
2 tbsp vegan margarine
2 tbsp wheat flour
1,5l vegetable broth
salt

Fry margarine and flour quickly in a pot, then add rest of the ingredients. Let simmer for 10 minutes or until onion and celery are soft. Puree with blender. Optionally enjoy with bread crumbs.

Peas, man

Everyone should love peas. Seriously. They’re healthy, they’re very cheap and very versatile. Here’s one take on pea patties from our old cookbook. You can optionally serve them also with brussel sprouts, like we did.

Pea patties with creamy onion sauce

4dl dried green peas
1l water
1 tsp liquid smoke
1,5dl dry breadcrumbs
1,5dl oat or soy milk
0,5dl wheat flour
2 tbsp oil
onion half, chopped and fried until golden
1 tbsp salt
oil for frying

one onion

Rinsed peas are coocked soft and crushed with the liquid smoke. Combine with breadcrumbs, milk, wheat flour, fried onion half and salt. Make patties and fry them in oil. The mentioned one whole onion is sliced and fried in the same oil, and can be placed on top of the patties for a decorative effect . The patties are served with boiled potatoes and the following sauce:

2 tbsp vegan margarine
2 onions
2 tbsp wheat flour
0,75 dl oat cream
2-4dl vegetable broth
salt

Fry chopped onions in margarine until golden with the wheat flour. Add cream and enough broth to get desired thicknes and let simmer for a while. Add salt for taste.

Excuse Me, There’s Tofu in My Tortilla

We usually have bean filling in our tortillas, but for variety’s sake we decided to experiment with tofu based filling. One of the best things about tofu is its bland natural flavour and the ability to absorb almost any taste possible. We also happened to have broccoli available and it seemed like a nice idea to combine these two to make a filling. The results were a splendid experience. The spices are a rather traditional tex mex blend, but it’s pretty easy to experiment with them and craft the filling to suit your personal preferences.

Tofu And Broccoli

4 tbsp oil
1,5 tsp cumin
0,5 tsp ground coriander
1 tsp paprika
1 tsp smoked paprika
some chili, fresh or dried
4 big garlic cloves
1 onion
500g tofu
florets from 1 big broccoli
250g passata

Chop the onion and mince the garlic. Heat the oil in a large pot or pan. Fry cumin, coriander, paprika, smoked paprika and chili about 30 seconds. Add onion and garlic and fry until onion starts to become soft. Add cubed tofu, coat well with spices and fry at least five minutes stirring often. If you want to get the dinner ready quicker, you can boil the broccoli florets about 3 minutes. Add the broccoli and passata to the pot and simmer until broccoli is al dente. Serve with cooked grains or wrap inside tortilla with salsa and fresh vegetables such as cucumber, bell pepper and onion