intermission II: Weekend

Our weekend has been full of activities out of the home so we haven’t been able to blog so much about food. Susann has been hanging out with her sisters and brother and I have been out in the forest with my friends. But we manage to eat Sunday dinner together at least. The plan was to bike down to Kelly’s, a vegan friendly bar, that has a half price on pizza every Sunday. But we where to tired to leave the home so I cooked up a autumn stew out of stuff I had at home. It isn’t really traditional Swedish cooking but I think we are aloud to have the weekends of from our blog theme. Oh, and I made some pancakes for breakfast but since I used the recipe from Vegan Brunch I’ll only give you a picture of it. I served them with some apple rings I’ve fried in margarine, brown sugar and cinnamon.

Autumn stew

I serve the stew with oven roasted potatoes, green peas and red currant jelly.

1 cup TVP chunks, boiled in vegetable broth for about 20 minutes

2 small parsnips, diced
2 small carrots, diced
1 medium onion, diced, not to small
1 quartered celery root, diced,  about as same amount as carrot/parsnip
1/2 cup vegetable broth, about that amount
1/2 cup red wine (or more broth)
1 soy cream or soy milk
2-3 tbsp margarine
2 tsp thyme or rosemary, dried
1tsp coloring soy

2-3 tbsp corn starch, mixed with about equal amount of  cold water

let the parsnip, carrot, celery and onion fry in margarine until they get some color.
Pour in the wine and let it boil for a minute or two so the alcohol evaporate.
Add the broth and dried herbs, mix in the TVP chunks. Let it all simmer until the root vegetables are soft, about 20 minutes.
Whisk in the corn starch mix and let it slowly simmer for a few minutes until it thickens.
Pour in the soy milk/cream.
Add some coloring soy until the color looks like the way you want it. Taste with salt and pepper.

Oven roasted potatoes

3-4 potatoes per person
1 tbsp dried rosemary
1/3 cup olive oil
ground black pepper

Heat the oven to 570 Fahrenheit or 300 Celsius.
Cut the potatoes in nice chunks. Boil in water until almost soft and pour of the water.
Mix the potatoes with oil, yes more oil than you think you need, herbs, salt and pepper in a casserole dish.
Let the potatoes roast in the oven for 45 minute, more if they are not really brown and crunchy on the outside.


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