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.
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.
50 g yeast
1 dl dark molasses/treacle/syrup
4 dl water
1 tea spoon salt
1 table spoon finely ground fennel
9 dl (495 g) rye flour
about 5 dl (300 g) wheat flour
Crumble the yeast into the bowl. Heat up syrup and water to about 37 ° C. Pour over the yeast. Add salt, fennel and rye flour. Knead the dough. Add wheat flour a little at a time. Work the dough vigorously. Put it on the table and shape it into a smooth loaf. Place it in a greased baking pan with a lid. Make sure it is safe to use in an oven. Let the dough rise to almost double the size. Bake in the oven with the lid on (175 ° C), for about an hour.
230 g wheat flour
130 g sugar
3 tbsp cocoa
1 tbsp vanilla
1 tsp bicarbonate
100 g margarine
100 ml single cream
100 ml milk
50 ml syrup
1 tbsp strawberry jam
margarine + bread crumbs for the pan
230 g wheat flour
130 g sugar
1 tsp cinnamon
1 tsp ground cloves
1 tsp ground ginger
1 tsp bicarbonate
100 g margarine
100 ml single cream
100 ml milk
50 ml syrup
1 tbsp lingonberry jam
margarine + bread crumbs for the pan
4 dl boiled chick peas
1-2 table spoons tahin (sesamy seed paste)
1-2 table spoons lemon juice
2 table spoons tamari (or other organic soy sauce, like shoyu)
1-2 table spoons garlic
3/4 – 1 dl chick pea water (from the pot where you bolied the chick peas)
some parsley
(you can leave out any spice you like and add one of your choice instead)
Mix or grind the chick peas and add all the other ingredients except for the parsley. Keep mixing it until the paste is smooth. Then add the parsley.
If you want to make your own tahin, it’s easy. All you need are the sesamy seeds and a frying pan. Roast or fry the seeds without any fat. If you like your tahin dark and strong in taste wait until the seeds “pop”. Then you mix them in the food processor or mixer until they form a firm paste. Keep on going for far longer than you might think is necessary. There is nothing wrong, it just takes a very long time.