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.

Warming Armenian Lentil Soup

Sally Butcher’s book Veggiestan (or Vegestan here in Finland) is a vegetarian Middle Eastern cook book. It’s not vegan, many recipes include eggs/dairy, but in my opinion it was worth buying. Many recipes are suitable for vegans, or can be easily veganized (use margarine instead of butter etc.). The recipes have a short explanation about the origins of the dish, which are fun to read. This soup is called Vospapur in Armenia, and the book says it tastes best eaten around camp fire. It was great around the dining table too.


Armenian Lentil Soup with Spinach and Garlic

300 g green lentils
50 g margarine
1 big onion, chopped
7-8 garlic cloves, peeled
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 tbsp dried dill
1 l water
salt and black pepper
300 g fresh or frozen spinach
4-5 tomatoes, chopped
100 g ground walnuts

Melt some margarine in a pot and sauté the onion until it starts to get brown. Chop half of the garlic and add them to the pot. Add spices, dill and finally lentils stirring constantly. Add water and bring to boil. Simmer 40 minutes or until the lentils are soft. Season with salt and pepper. Add a little water if the soup is too thick. Add spinach, tomatoes and most of the walnuts. Simmer 5 more minutes.

Slice the remaining garlic cloves and lightly fry them with remaining walnuts. Ladle the soup to bowls and garnish with garlic and walnuts. Serve with fresh bread.


The Beginning of the Eastern European Week

Last week we were making food from North European countries, and today we’re moving to Eastern Europe. A while ago we bought Linda Majzlik’s book A Vegan Taste of Eastern Europe. It includes recipes from Poland, Bulgaria, Hungary etc, and the ingredients are mostly the stuff you can get from supermarket, which is always a good thing.

We tried Poppy seed and walnut roll recipe from the book. They’re made of whole wheat flour, so they’re healthy too. I was surprised about their crunchiness, I thought they’d be more like regular bread rolls.  Crunchiness wasn’t a bad thing, just something I didn’t expect for yeast leavened rolls. The batch is small, I recommend doubling it.

rullorPoppy Seed and Walnut Rolls

225 g whole wheat flour
1/4 package (12g) yeast
½ tsp salt
1 tbsp oil
1 rounded tpsb poppy seeds
1,5 dl soy milk, warmed
40 g chopped walnuts

to garnish:
soy milk
poppy seeds

Dissolve the yeast in warmed milk. Add the rest of the ingredients except walnuts and knead. Cover with a towel and allow to rise about an hour or until doubled. Knead again and roll into 23 cm square. Sprinkle with chopped walnuts and roll. Brush the edge with soy milk and press to join. Slice the roll and put the slices on a baking sheet. Cover with towel again and allow to rise 45 minutes. Brush with soy milk and sprinkle with poppy seeds.  Bake in 200 Celsius degrees for 12-15 minutes or until browned.


Tagliatelle and Walnuts

I think I should eat more nuts and I’m trying to find new ways to use them. We had couple of pears at home and I got an idea of pasta with walnuts and pears. The combination was good, but the nuts could have been nicer if they had been partially crushed. I sprinkled almesan (from Veganomicon) on top, but the meal would have been good without it too.

Walnut Pasta

180g tagliatelle (6 balls)
water and salt for cooking

2 small pears
1 dl white wine
2 tbsp oil
2 shallots
2 garlic cloves
2 celery ribs
3 dl walnuts
2 tbsp lemon juice
1 tsp basil
0,5 tsp parsley
salt and pepper

Cook the tagliatelle according to instructions on package.

Peel the pears and cut in bite size chunks. Put them and white wine into a small pot and simmer 10 minutes. Peel the shallots, cut them half and slice. Mince the garlic and slice the celery. Heat the oil in a frying pan and sauté the shallots and garlic about a minute. Add celery and sauté another minute or two. Add the walnuts and keep sautéing until the shallots and celery are soft. Add the pears and wine, herbs and lemon juice. Season with salt an pepper. Combine with cooked pasta and serve.

Beets and Nuts

I’m a big fan of beets. I love boiled beets, pickled beets, beet patties, borsch etc. Beets and nuts go together very well, and that was the base of this casserole. We had it with salad, but it could be served as a side dish too. I’d love to try to add some grated blue sheese next time, I think that would make the casserole even better.

Beet and Walnut Casserole

5 medium/big beets
1 small onion
3 handfuls of walnuts (about 4-5dl)
0,5 tsp ground allspice
0,5 tsp cinnamon
0,25 tsp ground cloves
0,5 tsp parsley
0,5 tsp chervil
2 dl oat cream
oil or margarine for greasing the dish

Peel and grate the beets coarsely. Chop the onion. Chop the walnuts coarsely. Grease an oven proof dish. Combine all ingredients in a bowl and transfer to greased dish. Cover and bake 1-1,5 hours in 175 celsius degrees.