Tag Archives: vegan

Root loaf!

So yes this is indeed turning into a food blog! Dear god noooo! But don’t fret I will soon post something about the almighty plot! Meanwhile I’m going crazy in the kitchen making weird food and other stuff. Lots of glögg of course. I watched an episode of the very annoying guy at River Cottage‘s show and he made a gratin of salsify and some other similiar root. I love salsify and will grow the hell out of that next season! Being that half of the show consisted of him eating various delicious foods I got pretty hungry and since the only thing I had at home was roots I went ahead to make a gratin myself. But I didn’t want to wait for big chunks of stuff to get cooked in the oven and I didn’t want to cheat and boil them first so I grated all of it. A nice arm workout. While mixing it all together, looking at the red colour and feeling the consistency I thought of meat loaf and how I could turn this into a loaf.

When I was vegetarian I used to look longingly at the picture of the nut steak that looked suspiciously much like a meat loaf in the good old Crank’s cook book (AKA the vegetarian bible). I made it one day and was disgusted by that dry log on my plate. This is a much better alternative, it is so much cheaper, much juicier and it’s bright red! Looks like christmas on your plate with some rice and yoghurt. Try it out bitches!

ROOT LOAF WITH BAKED LEEKS

4 beet root

2 carrots

1 piece of root sellery

1 parsnip

3 cloves of garlic

1 dl white wine

1 dl bread crums

1 dl cream (optional)

2 twigs of fresh rosemary, chopped

a pinch or two of cayenne

salt and pepper

sesame seeds (optional)

2 whole leeks

Heat the oven to about 200-250 degrees. Grate all the roots and mix in the other ingridients. Form a loaf in an oiled ovenproof thing spread sesame seeds over it and place the leeks beside them. Bake for about 45 minutes. The leeks will get burnt but just peel of the burnt parts. I have never baked leek before but I will again and again cus that was of the chaaiiin! Of course you can use any old root to make this. Just stay away from potatoes and you’re good to go! Good luck!

Rachid rates this 5 Selmas out of 5! A top score earned by creativity he says.

Advertisements
Tagged , , , , ,

An autumny recipe as winter closes in on us

Hello dear five readers! The beautiful colors of autumns are being swept away by park workers and the more and more persistent mist that make the days grey. We are also in wintertime which means that shortly after getting up in the “morning” it’s getting dark. Ayayay! What to do? Well I light candles and bake cakes! So nice to be inside with the warm smell of homebaked when the world is dying outside. My last piece of pumpkin was starting to mold so a made a

 

PUMPKIN SOUP WITH CHESTNUT TOPPING

Pumpkin soup must be the easiest and most delicious soup in the world, when you mix it it gets so creamy and yummy! Best vegan soup you could ever find! (Apart from maybe also tom yum). For my soup I used

A piece of pumpkin (about 500 g but you could use as much as you want)

4 small onions (meaning if you have big ones, use 2!)

3 cloves of garlic

a cup of white wine (can be left out)

a few branches of thyme

salt n pepa

 

Fry the chopped onions in oil or butter or a mix of both (never use margarin for anything ever!) until soft. Add garlic and shortly after the pumpkin, that you have cut into medium size pieces and the thyme. Fry for a few minutes and mix it well. Then add white wine and let it boil away the alcohol. Add water until it covers the pumpkin. Let it boil about 30 minutes. Season it as you please. I usually put a tiny bit of cayenne to contrast the sweetness of the pumpkin but if you have wine it is not necessary. Mix it carefully with a blender or a similar device, don’t ever lift the blender while you mix or you’ll get burned! (Happened to me once, hurt like hell.)

While the soup is boiling you prepare the chestnuts. Chestnut is actually called sweet chestnut or spanish chestnut and is a beautiful seed inside a very very thorned ball. Here in Sweden we have horse chestnut, it’s a completely different species than the sweet chestnut and the seeds are not edible! But there are some sweet chestnut trees here and there in Sweden, I picked these chestnuts from a tree in the park. Well not off the tree but from the ground under the tree, it’s impossible to get them out of their thorny ball protection when they are on the tree. To spot a “real” chestnut tree look at the leaves. They are slim, pointy with a darker green color and a bit shiny in comparison to the broad, flat and roundish leaves of the horse chestnut.

To prepare them you can roast them or parboil them as I did. You have to make a cross on the top so you can peel them and so they get cooked. Boil them in salted water for about as long as the soup. Peel them and chop em up real nice and sprinkle them over your soup! They have such a wonderful sweet and nutty taste in the most earthy of senses I truly recommend getting out looking for a sweet chestnut tree! Enjoy! Tomorrow we make a Malmö classic, what could it be?

 

 

Tagged , ,