I paired cauliflower with sweet potato in this smooth soup, and added coconut milk and garam masala to give it a gentle spiciness. I also caramelized a bunch of cashews to go with the soup - they gave it a nice contrasting texture and a cinnamony element of sweetness, and we ended up with a [...]
I made this as a light lunch for myself, and it was so good that the recipe is definitely going to appear as a side dish for a larger audience. Steamed broccoli is great, and stir-steamed broccoli is even greater - it’s a quick method that gives pleasantly crispy results. Simply seasoned with nothing more [...]
If there’s one dish that reminds me of my childhood, it’s mashed potatoes. We always had a simple version at home, that I enjoyed with a dab of butter that melted and transformed into a lake on top of the potato mountain… I also have a vivid memory of a dinner I had at [...]
February 29, 2008 – 15:40
We both love lasagne, and this is definitively one of our favorite ways to fill those pasta sheets. Fried tempeh crumbs, basil tomato sauce, and white sauce made with cashews and nutritional yeast were a delicious combination in this creamy and hearty and remarkably satisfying lasagne.
Our lasagne wasn’t extremely photogenic, but the side of [...]
By Anni
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Posted in Recipes
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Also tagged bechamel, cheezy sauce, lasagne, main course, recipe, sauce, tempeh lasagne, uncheese, vegan, vegan bechamel, vegan lasagne, vegetarian
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February 14, 2008 – 16:10
When I created the recipe for this mint chocolate cake, I thought it wouldn’t rise very much during baking, and I’d end up with a small amount of cake. Well, it did rise, I had to cut it in two layers, and we ended up with five mini-cakes instead of the two I’d planned to [...]
By Anni
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Posted in Recipes
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Also tagged baking, cake, chocolate, dessert, mint, mint chocolate cake, mint chocolate frosting, recipe, soy yogurt, tofu, vegan, vegan mint chocolate cake, vegan mint chocolate frosting, vegetarian
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This was a late Sunday lunch that we made quickly. Preparation time is heavily dependent on your chopping skills, since everything needs to be sliced into thin strips or matchsticks. I’m not that quick on the chopping block, but luckily I had Anni to help me. This is an easy recipe to tweak, and indeed, [...]
By Heikki
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Posted in Recipes
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Also tagged cabbage, carrot, chinese, garlic, ginger, main course, noodle, sesame oil, soy sauce, stir-fry, tofu
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This soy and cashew loaf has many specialty ingredients in it, but I’m pretty sure that the recipe can be tweaked according to what’s on hand and it’ll be just as good. We both really enjoyed the texture that this loaf got from the chewy soy protein bits and the creamy cashews. I think this [...]
By Anni
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Posted in Recipes
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Also tagged garlic, gluten flour, loaf, main course, meatless loaf, onion, recipe, sesame oil, soy protein granules, vegan, vegan meat loaf, vegetarian
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This was a quick lunch I made for myself on a day when I had to use up three carrots, since we’d got our organic veggie delivery the day before, and the old ones had to go. We froze a bunch of leeks after the previous organic delivery, so now I could just take one [...]
By Anni
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Posted in Recipes
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Also tagged appetizer, carrot, easy, garlic, leek, lemon, lunch, recipe, soup, vegan, vegetarian
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December 28, 2007 – 16:04
This was a Christmas gift recipe we developed to give out as presents. We wanted to make a cookie mix of our own, but also wanted to make sure that the receiver of the gift would have no need to add any non-vegan items in the recipe. We also wanted to be able to pack [...]
By Anni
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Posted in Recipes
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Also tagged baking, chocolate, christmas, coconut milk, cookie, gift, recipe, spelt, spelt flour, vegan, vegetarian, walnut
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December 19, 2007 – 09:54
This was a simple sauce I made to go with the wonderful Black Eyed Pea Cutlets, served with pan fried potatoes. Thanks to cashew nuts, the texture is smooth and really creamy, and this is a good all-purpose gravy that would go with just about anything, I imagine.
Here’s what I used for the sauce:
1 onion, [...]
November 22, 2007 – 10:40
Cashews in the batter, creamy cashew frosting, topped with caramelized cashews: these cupcakes are a celebration of our favorite nut. We made these for Heikki’s dad on the Father’s day. These are cupcakes for fathers, not sons, and are probably more devoured by adults than kids. We’ve learnt that both Heikki’s nephew and my [...]
November 20, 2007 – 20:02
I created this bread recipe to test how high a dough can rise if the baker can control her impatience and let it sit for a while. I found out that with regular all-purpose wheat flour, the bread dough will triple its size in just over half an hour, and double in only 15 minutes. [...]
November 19, 2007 – 15:46
On Friday, we invited some friends over before a night out. I made us three spreads to have with fresh baguette and crackers, over a glass of wine or some beer. This first one was made with sun dried tomatos, the second with fava beans, and the third with olives. I love how easy these [...]
This is a quick salad I made as a refreshing side dish to go with a spinach curry.
What I used:
2 medium carrots
a splash of water
1 dl cashew nuts
1/2 tablespoon grated lemon peel
1/2 tablespoon canola oil
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon ground coriander
pinch of sugar
freshly ground black pepper
First, I brushed the carrots until there [...]
This recipe is originally from eastern China. The name of the dish comes from the way it looks; the big balls, traditionally made of pork, resemble lions’ heads, and the shredded Chinese cabbage looks like its mane. (Come on, use your imagination!)
Presumably the more skillful the cook, the bigger the lions’ heads are. I had [...]
This is a light and fragrant, moist and flavorful coffee cake. Crispy sweet cashew topping and sour raspberries give character without making the cake too sweet or heavy. I might even call this a comfort cake.
Here’s what I used:
Dry:
5 dl wheat flour
0,6 dl granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
[...]
This is an easy spread that has a lot of flavor. We have it for breakfast on bread, topped with cucumber, lettuce, or red bell pepper.
What I used for the spread:
380 g or 1 pack of black beans in brine, rinsed (about 3 dl cooked beans)
100 g cashew nuts
1/2 dl water
4 sun dried tomatoes [...]
I received a bowl of lingonberries from a friend yesterday, and decided to bake a batch of muffins with our evening tea. Heikki had been working the whole day, and really needed a break.
This was my first time experimenting with organic spelt flour from a local farmer, and the muffins turned out [...]
