Main courses

Potato waffles

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(4 waffles)

4 cooked cold potoes (about 200 gram)
225 ml milk
400 gram flour
1 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon margarine
1/2 cup of water

Mix the peeled and grated cooked cold potatoes with flour, salt and baking soda. Heat the margarine and add it to the potatoe mixture with the cold water. Bake the waffles in a waffle pan on medium heat for about 3 minutes. Spread a think layer of margarine on the waffles and add the topping of your own choice.

Variation: replace the potatoes with beans of your own choice, same amount.

Brown cabbage

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1 large cabbage

some syrup

salt

pepper

Cut the cabbage into small pieces. Fry lightly. Put on a large oven-proof pan. Pour some vegetable bouillon over it. Roast in the oven for a few minutes. Add syrup, salt and pepper. Serve hot or cold. With or without bechamel sauce.

Finnish Turnip Dish

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1 swedish turnip (about 900 g)
10 dl water
1 table spoon bouillon extract
6 dl of soy-,rice-, oat- or sesamy seed milk
1,5 dl polenta (corn-/maize semolina)
0,5 dl maple syrup (molasses/treacle/syrup) or unrefined sugar
1 tea spoon salt
1 table spoon arrow root

Peel and slice the turnip. Boil it in water and bouillon until it is completely done. Remove the bouillon. Run the slices in a food processor or mixer. Put into a bowl and add milk, polenta, maple syrup, salt and arrow root. Pour into a greased dish that is safe for the oven. Bake for 50-60 minutes (200 ° C). Can be prepared ahead of time and frozen.

Chickpea balls

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(50-60)

4 dl boiled chick peas
2 dl rice boiled with bouillon
1 onion
1.5 dl scalded, roasted almonds
1 table spoon vegetable oil
1 table spoon finely chopped parsley
1 table spoon arrow root
1 tea spoon chervil
2 ml pepper
margarine for frying

Mix chick peas, rice, onion and almonds. Add oil, arrow root, parsley and spices. Mix well. Roll the mince with wet fingers into small balls. Fry them slowly in a hot frying pan. Roll them around so they will be brown all over. If you like you can turn them over in some bread crumbs before frying. Eat them hot or cold, or freeze them and use later.

Nut Steak

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1 medium sized onion
25 g margarine
225 g (3 1/2 dl) mixed nuts (any kind you prefer, including almonds)
100 g (about 3 slices) bread
or about 300 g bread crumbs
3 dl vegetable bouillon
2 teaspoons brewers’ yeast/nutritional yeast
1 teaspoon mixed spices
salt and pepper

Chop the onions and fry lightly in margarine until they’re transparent. Grind the nuts and the bread finely in a food processor or mixer. Heat up the bouillon and the brewer’s yeast to the point of boiling and add the other ingredients. Mix carefully, it should be quite loose. Pour the paste into a shallow, greased pan. Smooth the surface, pour some bread crumbs over it and bake in the oven for about 30 minutes until it’s golden brown.(200° C)

Roasted turnip

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1 large swedish turnip

mustard

bread crumbs

Boil the turnip until it is soft, but not mushy. Take out of the water and let it dry for a while. Spread mustard over the turnip, except at the bottom where it will rest on the serving dish. Pour bread crumbs over it. Roast in the oven until it has a nice color. Serve with bechamel sauce and maybe bread soaked in vegetable bouillon.

Chinese Mince Pie

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For the pie dough:

4 dl wheat flour
1 1/2 dl soy milk (or similar)
50 g margarine
2 tea spoons baking soda

For the stuffing:

1 leek
1 can of wheat gluten/seitan, preferably in peanut oil “China mince”
1 1/2 dl of soy milk (oat milk, rice milk or whatever you like) soy cream will also do
1 table spoon mustard
1 table spoon tamari/shoyu (soy sauce)

Put the flour in a bowl and knead in the margarine into the flour. Add the soy milk and quickly make it all into a firm dough. Leave it in a cool place for at least an hour. Rince and slice the leek. Fry quickly in the leftover peanut oil from the mince. Cut the mince into smaller chunks and fry with the leek. Pour a little flour over the stew. Add milk, mustard and tamari.

Flatten out the dough and place it into the baking pan. Make sure it covers the bottom and the sides. Prick the dough at the bottom with a fork. Bake the pie crust for about 15 minutes (225° C). Put in the stuffing and bake for another 10-15 minutes until the pie is golden brown.