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.
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.
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.
An autumnal alternative for boiled or mashed potatoes. The Kokbok recommends serving it with meat, but I recommend beans.
Potatoes with Apples
0,75 l potatoes
2-3 sour apples
0,5 dl oat or soy cream
1 tbsp margarine
0,5 tsp salt
Peel and dice the potatoes. Put them to a pot or sauce pan and add water to barely cover them. Bring to boil and simmer until the potatoes are half done (this doesn’t take long). Drain. Dice the apples and add all the rest of the ingredients and 1 dl fresh water to the pot. Simmer until potatoes are done.
Here’s another take of the Finnish and Swedish classic, pyttipannu. We covered our own favourite version in last year’s MoFo (located here), this is from the 1920’s instead. Works quite well also with the oat sausage we posted about couple of days ago. If you use any other mushrooms than milk caps (like we actually did), you can skip the part about boiling and draining the mushrooms.
0,5l cleaned mushrooms
2 tbsp oil
half of an onion
1l boiled potatoes
2 tbsp dry breadcrumbs
Cleaned mushrooms are brought to boil in salted water, poured into a sieve and cut to smaller pieces. Insert oil and mushrooms into a pan, let simmer for a while and add minced onion. Potatoes are peeled and cut to mouth-size chunks and fried with mushrooms. Add dry breadcrumbs and salt.
Today our dinner included potato pancakes. They were easy to make and tasted good. We’ll definitely make them again.
5 dl soy milk
2 dl wheat flour
margarine for frying
Peel and grate the potatoes. Whisk all ingredients together and allow to sit about an hour. Fry small pancakes on a frying pan. Serve with lingonberry jam.
A good way to use leftover boiled potatoes. Goes well with the Lentil stew, we blogged about yesterday.
Potato Casserole with Tomatoes
1 l boiled potatoes
salt (we used Herbamare)
3 tbsp dry bread crumbs
3 tbsp margarine
Peel and slice the potatoes. Slice the tomatoes. Grease an oven proof dish with margarine and put layers of potato and tomato slices in it. Sprinkle some salt between the layers. Sprinkle with bread crumbs and put dollops of margarine on top- Bake in 200 Celsius degrees 30 minutes or until golden brown.
I don’t know about you, but I associate the word “pudding” with some sort of a dessert. This is not a dessert however, but a tasty meal from seasonal veggies. Simple to make and yields a delicious meal! The original recipe called for eggs and dairy, and here’s our veganized version.
2dl snow peas or sugar snaps
6 tbsp tomato pyré
2dl green beans
5 cooked beets (small)
4 cooked potatos
1dl oat or soy cream
1dl oat or soy milk
2 tbsp potato flour
4 tbsp dry bread crumbs
2-3 tbsp vegan margarine
1dl oat or soy cream
2 tbsp vegan margarine
1 tbsp wheat flour
pinch of salt
If you use fresh peas and beans boil them first. Slice the potatoes and beets. Grease an oven proof dish with margarine and add peas, potatoes, beets, beans and tomato puré. Combine oat cream and milk, potato flour and salt. Pour into the dish and mix together. Sprinkle with bred crumbs and put dollops of margarine on top. Bake in 200 Celsius degrees about 30 minutes.
Optionally serve with potato-cabbage salad as in our picture, recipe is here, in one of our first blog entries ever.
On Saturday we had a Swedish movie night with our friends. The Russian movie night couple of months ago was in our home, and this time we went to their home. First we drank snaps, Akvavit of course. But we didn’t sing any Swedish snap songs. Akvavit was very good, it tasted like fennel with a hint of caraway seeds.
After the snaps, we had awesome pea soup. Seriously, it must have been the best pea soup I’ve ever had. Our friend had simmered it 5-6 hours, maybe that’s the secret of her soup. We couldn’t find any mellanöl or other Swedish beer, so we had porter instead.
We also had crisp bread and new Alpro soy margarine.
When we had finished our soup and bread, we watched the movie. Our friends had chosen Ingmar Bergman’s Wild Strawberries. If you haven’t seen it yet, I recommend buying/renting/borrowing a copy. Or if you have already seen it, you can watch it again.
After the film we had the main course. It was pyttipanna made with potatoes, onion, habanero and soy sausages. As a side dish we had cucumbers, which were similar to these Vinegar cucumbers, but they were made only with water, salt and dill.
For the dessert we had coffee and vanilla buns made with a recipe by The Vegan Swedes.
We had great time eating and watching the movie. Now we’ll have to decide which country we choose next. Finnish cuisine is strongly influenced by Russian and Swedish cuisines and all the food we’ve made for our movie nights are commonly eaten in Finland too. Maybe next time we’ll have a country that is not so close to us.
Vatruska is a Karelian small pie with potato crust and rice or semolina filling. This was my first attempt to make them, and I think it went well. The recipe is veganized from Pirkko Sallinen-Gimpl’s cook book Karjalainen keittokirja.
1 kg floury potatoes
water for boiling
pinch of salt
1 dl soy or oat milk
2 dl wheat flour + more for baking
3 dl rice
6 dl water
2 tbsp margarine
melted margarine for brushing
Boil the potatoes. Peel and mash them. You can also peel and half them before boiling. Allow to cool a bit and add the rest of the ingredients. You should have a dough that is sticky, but can be handled.
Filling: Bring the water to boil, add salt and cook the rice in it until it has absorbed all the water (15-20 minutes usually). Stir in the margarine.
Pat the dough into about 15 cm circles, use flour generously to avoid sticking. Put some rice on one half of the circle and fold the other half on it. Bake 10-15 minutes in 300 Celsius degrees. Brush with melted margarine and cover with towel until served. They’re best when they’re still warm.
In Finland every child and high school student gets a free lunch at school. In the 80’s when I was on the first grade one of my favourite lunches was Mashed Potato and Minced Meat Casserole. Most of the kids loved it and we called it “Hot Food”, because it was always served extremely hot and the real name was so long. Mashed Potato And Minced Meat Casserole is similar to Shepherd’s Pie and here’s my vegan version.
Mashed Potato And Soy Casserole
1,5 kg floury potatoes
water and salt
4 tbsp margarine
5-6 dl soy milk
2,5 dl textured soy protein
1 tsp each salt, pepper, smoked paprika and garlic powder
1 tbsp sweet soy sauce (reduce salt if you use regular soy sauce)
2 garlic cloves
2 tbsp oil
1 tsp oregano
Peel the potatoes and boil them in water with salt until soft. You can half or cube the potatoes to make them cook faster. Drain. Mash the potatoes and add margarine and soy milk. The result should be a bit thinner than regular mashed potatoes.
Mix textured soy protein, salt, pepper, smoked paprika and garlic powder in a bowl. Add some hot water and soy sauce and mix well. Let sit until soy is soft. Add more water if the soy has absorbed everything and isn’t quite soft yet. Peel and chop onion and garlic. Heat the oil in a pan and sauté the onion, garlic, soy protein and oregano until onion is soft and excess water from soy has evaporated.
Grease a wide dish with margarine. Spread half of the mashed potatoes on the bottom of the dish. Spread the soy protein on the mashed potatoes, spread the rest of the mashed potatoes on it and put dollops of margarine on top. Bake in 200-225 Celsius degrees 30-45 minutes or until golden brown.