November is to it’s end and winter has arrived here in Sweden big time. To keep a theme isn’t really that easy for two people working full time and then blog about isn’t that fun all the time. But we have learned so much since we started, most of the dishes we never tried before we made them, and we have found some new ones to put on our more regular rotation. The blog won’t be updated everyday any more but we will keep blogging, Christmas food is a big job and we will post about all the different dishes we make.
As a grande finale for Vegan MoFo we had a big Sunday dinner for some friends with the traditional roast and all the trimmings; roasted potatoes, mushroom gravy, carrots, peas, cauliflower, red currant jelly and sweet sour pickled cucumber. The seitan roast is Vegan Dad’s lunchmeat that I’ve spiced up a bit (Marmite, steak sauce, smoked pepper and thyme) so head over to his blog for the recipe, he has probably the best blog for everyday dishes on the internet. The only recipe you get from this amazing dinner is the sweet sour cucumber as it is a bit different, the rest is just the basics. Thank you all for reading and I hope you will keep visiting us in the future!
Sweet and sour cucumber
1/4 tsp salt
2 tbsp ättika (since ättika doesn’t exist in most countries I think vinegar is the closes ting to use)
1/2 cup water
2 tbsp sugar
2 tbsp chopped parsley
some white pepper
Slice the cucumber as thin as possible, a mandoline is great to use or a cheese slicer. Mix the cucumber and salt in a bowl, put a plate on top to press it down a bit. Let it rest for 30 min. pour away the water that is drawn out of the cucumber. Mix all all the rest ingredients together, the taste should be rather sweet AND sour, and pour over the cucumber. Put the plate back on top if it and let it rest for at least an hour before serving.
2 tbsp flour
2-3 tbsp margarine
1 cup Soy milk
1 cup Oatly Healthy Oat (or use a soy cream, not a sweeten one)
1/2 cup dried Funnel Chanterelle, soaked in water for 30 min.
1/2 cup Chanterelle, fried (I had some in the freezer)
1 tbsp Soy Sauce
salt, pepper, coloring soy
melt the margarine in a sauce pan and whisk in the flour. let it turn just a little bit brown. Whisk in half of the milk so all the flour is dissolved, then add the rest of the milk and the cream. Let it simmer for 5 min to thicken a bit. Add the mushrooms and soy sauce, let is simmer 5 min and taste with salt and pepper, if you aren’t happy with the color, add some coloring soy.