Category: Story

Seitan Steak

Seitan Steak

Prep Time 30 mins
Cook Time 50 mins
Total Time 1 hr 20 mins
Course Wannabe meat & such
Servings 12 people

Ingredients
  

  • 1/2 kg Wheat gluten
  • 3/4 dl Nutritional yeast
  • 1/2 dl Tahini
  • 4.5 dl Water
  • 11 tbsp Veggie bouillon 5 for the dough & 6 for boiling water
  • 3 tbsp Paprika powder
  • 3/4 dl Soy sauce

Instructions
 

  • Mix together 5 tbsp: veggie bouillon, 3 tbsp paprika powder and 3/4 dl soy sauce and water
  • Mix gluten and the nuritional yeast together in a food processor
  • Add in the mixed water, soy and veggie bouillon
  • Add the Tahini
  • Start the food processor and mix everything until you have a even dough which feels like rubber
  • Form the dough into a long roll with a diameter of about 7 – 10cm
  • Cut it in 1cm thick slices
  • Prepare a big pot with about 7 liter of water mix in 6 tbsp of veggie bouillon
  • Put in the finished sliced seitan pieces
  • Heat up the bouillon and let it slowly boil for ca 50 minutes
  • Switch off the heat and let it cool down in the Bouillon (put on a lid)

Notes

Don't worry in case you think it's a lot of seitan you have produced (well, it is of course).
You can deep-freeze the steaks without problem. We usually do portions of 2 pieces.

Ramson Pesto

Ramson Pesto

Prep Time 1 hr
Total Time 1 hr
Course Sauce
Cuisine Italian

Ingredients
  

  • 50 g Ramson Leaf pick wild ramson in the forest. They can as well be bought but is quite expensive (at least here in Switzerland)
  • 25 g Pine Nuts
  • 10 g Salt
  • 1 dl Olive Oil

Instructions
 

  • When picking the ramson be careful not to mix it up with "Lily of the Valley” which are dangerous to eat (you can die of its poison). It is not so hard to see, feel and smell the difference between ramson and Lily of the valley. The ramson leafs are thinner and have a dark green color on the upper side and a light green color on the other side. The feeling is like velvet and when you smell on it, it smells clearly garlic - please, watch out!
  • When you have the ramson leaf at home clean them carefully and several times
  • Put the pine nuts in a food processor and run it shortly until the nuts are becoming smaller
  • Add salt, ramson leaf and olive oil
  • Start the food processor and run it until you have the correct consistence and size of the pine nuts and ramson leave

Notes

Ramson pesto goes perfectly with cooked spaghetti, just use it like a "normal" pesto.
Serve with grated parmasan cheese on top, fresh bread and a glass of Italian red wine beside.
Buon Appetito!

Celeriac Steak

Celeriac steak

Prep Time 10 mins
Cook Time 10 mins
Total Time 30 mins
Course Wannabe meat & such
Servings 6 people

Ingredients
  

  • 1 pcs Celeriac (choose a big one)

Instructions
 

  • Peel and cut the celeriac in slices of about 1cm
  • Fill a big pot with water
  • Add salt (quite a lot, it must taste “too salty”)
  • Add the celeriac and bring it to a boil
  • Let it simmer for about 10 minutes – the slices should be “al dente”, not too soft
  • Fish them out and let them cool down

Notes

The “steaks” can now be crumbed, marinated or flavored as you please, then pan-fry or  barbecue them. YUMMY! The cooked celeriac slices can even be frozen.

Oven Grilled Potatoes

Oven Grilled Potatoes

Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr 50 mins
Course Side Dish

Ingredients
  

  • 2-4 pcs Potatoes (depending on size)
  • 2-3 tsp Olive oil (extra virgin)
  • 1 tsp Potato spice mix (or dried chili, parmasan cheese for exa.)

Instructions
 

  • Heat the oven to 200°C
  • Clean the potatoes (you don’t necessarely have to peel them)
  • Cut them in half
  • Put some olive oil on the sliced side so it covers it
  • Add some sea salt and other spices – whatever you like
  • Put the in to the oven for about 45 – 50 minutes, at about 200 deg. C

Notes

This is a perfect side dish and so easy to prepare- especially if you have no time (or can’t be bothered with complicated cooking…). Plus it tastes really good and goes with actually everthing ?

Italian Tomato Sauce – “salsa di pomodoro”

Italian Tomato Sauce “salsa di pomodoro”

Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Sauce
Cuisine Italian

Ingredients
  

  • 1 pc Onion chopped
  • 1-2 cloves Garlic chopped
  • 3 tbsp Italian spices, dried
  • 1 pc Chili chopped, in case you like it hot = “ all'arrabbiata"
  • 2-3 tbsp Olive oil
  • 1 can Tinned tomatoes or fresh if available
  • 1-2 tbsp Tomato purée
  • 1 dl Red wine
  • Salt
  • Pepper

Instructions
 

  • Chop the onion, chili and the garlic
  • Heat up the olive oil in a pan, when hot add onion and garlic (and chili), let it fry for 2-3 minutes, stir now and then so you don't burn the onion
  • Add the red wine and let it simmer for 5 minutes
  • Add tomatoes and let it cook for a few minutes
  • Add the tomato purée, spices, pepper and salt
  • Let it simmer for about 30 minutes on low temperature. FATTO!

Notes

Serve this tasty “salsa” with spaghetti or penne of your choice, don’t forget the grated parmesan cheese and some bred – and a nice glass of red wine of course!
If you want to have the tomato sauce on a pizza, just let it cook without lid for 10-15 minutes or until it get a thicker consistence.

A Green Starter with Hummus

A Green Starter with Hummus

Prep Time 30 mins
Total Time 30 mins
Course Snack, Starter
Cuisine Arabic
Servings 2 people

Ingredients
  

  • 1 can Chickpeas
  • 1/2 dl Olive Oil
  • 1/2 dl Lemon Juice
  • 1/2 pc Chili
  • 2 cloves Garlic
  • Cumin
  • Salt

Instructions
 

  • Add all ingredients in a food processor and mince it to a smooth, creamy consistence
  • Put it in a serving bowl, create some dents with a fork and place some chickpeas, leaves, chili etc. as decoration. Add a swig or two of olive oil on top

Notes

It is served as a snack together with vegetables after your own choice, simply instead of chips or other "rich-in-calories" snacks. It's healthy, looks beautiful and your guests will love it.
By the way, it also goes wonderfully with your barbecued goodies!
 

Spaghetti “Aglio e Olio” (garlic and oil)

Spaghetti “Aglio e Olio” (garlic and oil)

Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Dish
Cuisine Italian
Servings 2 people

Ingredients
  

  • 1/2 dl Olive oil (good quality)
  • 1-2 pcs Chili (chopped)
  • 3-5 cloves Garlic (chopped)
  • 200 g Spagetti (I use Barilla, No. 7)

Instructions
 

  • Bring the water for the pasta to a boil, Chop the garlic and chili
  • Put the spaghettis in
  • Only now you start with the sauce
  • Warm up the olive oil in a big frying pan
  • Add garlic and chili and stir for a few minutes – don’t let them burn!
  • The spaghetti should be “al dente” now (after about 10 minutes)
  • Drain them and put them in the frying pan with the “aglio e olio” sauce and stir gently

Notes

Serve immediately with a chunk of fresh bread and a glass of red wine. FANTASTICO!

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