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.

Fennel Bread

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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.

Strawberry Chocolate Cake

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Jordgubbschokladkaka230 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

  1. Preheat the oven to 175?c.
  2. Grease the pan (1 1/2 litre) and coat with breadcrum.
  3. Mix the dry ingredients. Melt the margarine. Mix it with the rest of the ingredients. Don’t beat it, just stir it so it mix well. Spread the batter in the pan.
  4. Bake it in the lower part of the oven for 40-50 minutes.

Lingonberry Ginger Cake

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Lingonpepparkaka230 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

  1. Preheat the oven to 175?c.
  2. Grease the pan (1 1/2 litre) and coat with breadcrum.
  3. Mix the dry ingredients. Melt the margarine. Mix it with the rest of the ingredients. Don’t beat it, just stir it so it mix well. Spread the batter in the pan.
  4. Bake it in the lower part of the oven for 40-50 minutes.

'Natural' selection

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Lately I’ve read a lot about adoption of children. More precisely, about who is not considered good enough to be allowed to help a child from less privileged circumstances. I mean, as everyone knows, it’s far better for a child to starve and/or be sexually exploited than ending up in the hands of someone, say – a little more chubby than the average parent, or a little older than the ‘family police’ approves of, or of course the classic – horrible single woman. Right?

Perhaps it would be better to simply ban adoption outright. Well, if you think about it, any child would prefer starvation and/or exploitation to living with a fat person, or a middleaged one or heaven forbid, an unmarried woman. Let’s just pack the whole thing in and get back to living the real life – running the rat race, shop ’til you drop and fly all over the world using up the last of our clean oxygen. Because that’s what the authorities would prefer, really. Wouldn’t they?

I’d just like to add that for me, personally, a slightly overweight, single woman, adoption has never been an option, so I won’t have to deal with the disappointment and the humiliation of being snubbed as a potential parent. That’s great, isn’t it? Good for me.

And as everyone knows, no young, slim, married parent has ever abused and/or killed their children, right?

Problem solved. Bring on the next one.

Go vegan week

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Since it’s the international Go Vegan week, I wanted to share this quote:

“Veganism gives us all the opportunity to say what we ’stand for’ in life– the ideal of healthy, humane living. Add decades of health to your life, with a clear conscience as a bonus.”
-Donald Watson

Important days

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October doesn’t just bring World Vegetarian Day (October 1) but also the World Animal Day (October 4). In fact, that works out really well. If you eat less meat (preferably none at all) fewer animals will die. On the World Animal Day, at least here in Sweden, it’s the day for making cinnamon buns. That too, fits in very well. You see, it’s perfectly possible to make buns without using any kind of animal products.

Instead of the customary cow’s milk, which is the result of exploitation of cows, and which can cause stomach problems, arthritic pain and harm your ability to digest calcium. You might think that it sounds like a contradiction. Calcium in milk should be great for your bones. No? Consider this: why is there so much calcium in milk? Maybe because there has to be, because of the problem with metabolizing calcium. You can get osteoporosis (brittle bones) from drinking milk.

There are many different kinds of replacements for cow’s milk, like soy milk (won’t work if you’re allergic to soy), oat milk (might be a problem if you suffer from gluten intolerance, though if you do, you probably can’t eat cinnamon buns at all) or rice milk. I’ve heard of other cool replacements but where I live they aren’t available commercially. However, I have tried almond cream/milk, which is yummy and sesamy seed milk, which wasn’t very tasty, I’m afraid, but sesamy seeds are good for all kinds of other things. In some countries hemp milk is also available.