Carrot and peas soup

Vegan MoFo ended before I knew it. I didn't have a lot of time this year, but it was great. I have tons of posts to read, I'll catch up around January...
Just before the end of Vegan MoFo, winter finally started here. I'm not too thrilled about it in general, but if there's something good about winter it's the food. On top of the list-soup!

I opened this winter with carrot-peas soup. I just had a lot of carrots and thought peas would be nice with it, and they did. I'll add corn next time.

Carrot peas soup

7 carrots
3-4 cups water
cloves from 1/2 garlic bulb
1 potato (or some potato flakes if you're lazy)
1 tsp grounded ginger
2 tbs olive oil
1/2 cup soy milk
2 tbs lemon juice
1.5 cup frozen peas
salt to taste

Peel and cut the carrots and cook in water with the garlic and potato. Once it's soft, blend everything.
In the meanwhile, defrost the peas.
Add the rest of the ingredients and cook for a few more minutes.

Casserole? Pie?

Crust-less pie? Whatever you call it, I baked a few of them a while ago.

The first is a veganized recipe, zucchini pie that tastes more like an onion pie. YUM.

Zucchini pie

5 big zucchinis, shredded
3 big onions, chopped
1.5 cup self rising flour
3/4 cup water
3/4 cup oil (I used less and it was fine. 3/4 cup just seems too much)
3 egg replacer mixtures
1 spoon instant soup powder (you can leave it out)
salt and pepper

You're supposed to get rid of the water in the zucchinis. I didn't feel like squeezing them so I just used less water later.
So just mix everything and bake 40-50 minutes at 180C.
Let it cool completely before you slice it.


I also made an orange version of this pie. I replaced the zucchinis with sweet potatoes and carrots and used less onions. It was delicious.

Sweet potatoes and carrots pie

Then I wanted to make a pie without using an egg replacement, since it's not sold here and my stock from abroad won't last forever. I couldn't find nice vegetables that week so I made a cabbage pie. Not my first choice for a pie and probably something that most people wouldn't like, but I just didn't want to wait.

Cabbage pie

1\2 bug cabbage (about 1kg)
1 big onion
1 cup whole wheat flour
1\2 cup white flour
2 tsp baking powder
1\2 cup water
1\2 cup oil
1\2 cup potato flakes
salt, pepper, garlic
bread crumbs (optional)

Chop the cabbage and simmer it till it gets soft.
In the meantime, chop the onion, place in a big bowl and add the rest of the dry ingredients, except for the bread crumbs.
When the cabbage is ready, add it to the bowl. Add the water and oil and mix well. If the batter is too dry, add a little more water.
Oil a 22cm baking dish. Spread bread crumbs at the bottom if you want.
Transfer the batter into the baking dish, squeeze and flatten it and bake 45 minutes at 180C.

Black bean burger

I had to defrost the freezer and was reminded I had cooked black beans that I had froze a while ago. A few hours later I had a bigger freezer and a dish for dinner.

This was a total improvisation, a very tasty one.
I blended the beans (I think I had about 1.5 cup, maybe more) with a large carrot and added 2 spoons of tahini, some spices, onion flakes and bread crumbs. Too many bread crumbs, so I added a bit of water.
I fried 2 (first photo) and baked the rest (next photo).


Usually I like frying burgers because they taste a lot better this way. I was surprised that the baked burgers tasted almost the same as the fried burgers this time.

Chocolate chocolate-chip pancakes

Chocolate chocolate-chip pancakes, how didn't I make you before?

I got a cool birthday present, a pancake skillet:


I tried making the chocolaty pancakes in it, but the first one stuck to the bottom and I didn't want to waste another drop of batter on it. Maybe next time.

Did I mention I loved the pancakes?
They were super yummy, but that was no surprise. Chocolate with chocolate chips, what can go wrong? But it was also so fluffy, just the way I like my pancakes.


When I was making them I thought they were getting burned. it's so hard to tell when a brown food burn. They didn't, phew.

Sprouts spread

Mung beans are really easy to sprout. I sprouted a lot of them and after eating them in salads, with cooked grains and in sandwiches, I still had a lot left. I was worried they'd go bad and tried to find a way to eat a lot of them fast.

Sprouts spread

Spread for the rescue! This actually solve another problem we often have, the lack of something to put on bread.
I ground the sprouts (3 cups) with a small piece of tofu, 2 spoons olive oil and spices. I added a few spoons of water at the end to make it smoother.
And that's how we ate a mountain of sprouts in no time.

Hurry Up Alfredo

I follow the vegan yum yum blog and enjoy every post, however, I rarely make something from there. I'm mostly fascinated by the wonderful creations.
Now there's a vegan yum yum cookbook, and one of the recipes from it was posted to the blog. It's not like I didn't want the book already, but this taste definitely makes me want it even more.

Hurry Up Alfredo

Hurry Up Alfredo is one of the most simple pasta sauces, and it tastes so good! I have no idea if it resembles the dairy sauce and have no desire to find out. It's tasty and that's what's important.
It's creamy and nice looking and you won't have any leftovers for tomorrow.
I used olive oil instead of margarine, nothing interesting about it.

Energy balls

Last year in vegan mofo I made energy bars. Lately I made energy balls, which is basically the same thing but in a ball shape. Only, it's not the same thing when it's a ball. Shape matters.

Energy balls

easiest recipe ever!

2 cups walnuts
2 cups soft dates (about 15 large dates)
1 tbs ground flaxseed

Just blend everything together and shape into beautiful balls.
I rolled some in coconut (in the photo) and some in carob powder. The carob balls were more chocolaty and very tasty.

Keep refrigerated or frozen.