Midsummer feast (VEGAN)

Hi Friends,

Happy midsummer! You know this holiday is very special in Finland. We all enjoy going to the summer cottage, surrounded by nature, going Sauna swimming and enjoy many different good food.

For this year 2020 i’ve decided to make own seitan steaks to grill and many different fresh side dishes to enjoy with 🙂 and not to forget the desserts!

MAIN DISHES

Seitan Steaks

DRY:
3dl Wheat Gluten
1 1/2 Tablespoons Paprika Powder
1 Tablespoon Onion powder
1 Tablespoon Garlic powder
Fresh herbs cut small
1/2 Tablespoon dry rosemary
2 Tablespoons Veggies stocks powder
1 Tablespoon salt

WET:
2dl Water
2 Tablespoons Tomato paste
2 Tablespoons Soy sauce
1 1/2 Tablespoons Olive oil

1. Mix first all of the dry ingredients
2. Add the wet ingredients and knead till all mixed and well combined into one ball
3. Divide into 4 piece and press them with fingers
4. Use the rolling pin to make the steak shape, do not make them too thin
5. let them rest for 10-15min
6. Next is the simmering step

3 Liter water
1 Large Yellow onion with skin
5 Garlic cloves with skin
Fresh herbs
2 cubes Veggie stock
Salt (optional)

1. Cut the onion into half keep the skin but wash it before hand
2. Keep garlic with skin
3. place all in a pan, bring it to boil and switch to low medium heat
4. One the water stops boiling, place the steaks inside
5. leave them to simmer for 45min by then they should flow
6. Take them out and let them rest for couple of minutes before grilling

Olive oil
Ras Al-Hanut Spice
Sumac Spice

• When time to grill, brush olive oil on top of each side sprinkle the spices and grill till golden brown

You can also make you own spice mix and used vegan butter instead of oil or any other oils

If you do not have a grill you can also use a pan or an oven

I grilled some veggies (3 different color of bell pepper, chili, mushrooms, garlic, onion,and cherry tomatoes ) with the seitan to add more color and flavour, brushed the same oil and spices

SIDE DISHES

Mushrooms creamy sauce

250g Mushrooms (Agaricus bisporus)
200ml Vegan cooking cream (Aito- Oat cream cheese flavoured)
1 Garlic clove
1 Onion
Mixed fresh Herbs
1/2 teaspoon Cumin
Salt
Oil for cooking

1. Add oil to a frying pan on high medium heat
2. cut onion and garlic into cubes and add to fry
3. When soft, add the mushrooms and let them cook
4. when all golden brown and soft
5. Add spices and salt and mix
6. Add the cooking cream mix and switch to low heat and let it cook
7. When it start boiling, place the sauce into a bowl
8. you can serve it warm or cold
9. Serve it on top of the seitan steak

Tabbouleh (left of the image)

100g Bulgur
100g Parsley
100g Spring onions
1 Large tomato
1 Lemon juice
1 Tablespoon olive oil
Fresh mint
salt

1. First start with washing the Bulgur till water clear
2. leave water that is enough to cover the bulgur and let it set for 30min-1h
3. Afterward, the water that is left you can pour out
4. In a bowl, chop the parsley as small as possible and add the bulgur
5. Chop the spring onions, few fresh mint leafs
6. Cut tomato into cubes and add to the bowl
7. Squeeze the lemon and add olive oil and salt according to taste
8. Place in the fridge for a while and serve it fresh and cold
9. You can add more lemon juice if you like

Cabbage salad (right top of the image)

1 White cabbage head
1 Tablespoon Salt
2 Tablespoons white vinegar
1 Tablespoon oil
1/2 Lemon juice
1/2 teaspoon pepper mix
Fresh Dill (Optional)

1. Cut the cabbage into small shreds
2. Add salt and squeeze with hands until soft
3. place in the fridge till served ( it helps to soften and its better for the digestion)
4. When served add the rest of the ingredients mix and taste if needed more salt or other

Corn and pickle (right bottom of the image)

1 canned sweet corn
1 Jar pickles
30g Fresh Dill (can use dry 2 tablespoons)
1 Red bell Pepper
1/2 Tablespoon white vinegar
1 Tablespoon oil
Salt

If you are not a fan of pickles you can replace it with olives 🙂

1. Place the corn in a bowl
2. cut the pickles into cubes and add
3. Chop the dill very small
4. Cut red bell pepper into cubes
5. Add oil, vinegar and salt
6. Mix all together
7. Place in the fridge to serve cold

Potato salad

1kg Potatoes
1 Jar Pickles – about 190g, if you really love pickles you can add more
1/2 jar Pickled onions about 80g (Optional)

Sauce:

1-2 Garlic gloves (minced)
1 Tablespoon Garlic Aioli ( I used Follow your heart)
3 Tablespoon vegan Mayonnaise
2 Tablespoon Vegan Yogurt
1 Teaspoon Olive oil
5 Tablespoon Pickle juice ( from the pickles jar)
1/2 teaspoon Dijon Mustard
1 Teaspoon white wine vinegar
1/2 Teaspoon Rosemary
Salt, Pepper and Chiven

1. Boil the potatoes and when cooked let them cool down completely
2. Make the sauce in a bowl
3. Cut the potatoes, pickles and pickled onions into cubes
4. Add the sauce and mix all ingredients together
5. Set in the fridge for a while
6. Serve with grilled goodies

Marinated Green Olives

Green olives
Handful fresh Basil leafs
Handful fresh Thyme
1/2 teaspoon Olive oil
1 Garlic cloves (Minced)
Lemon juice (Optional)

1. Chop the herbs
2. Mince the garlic
3. Add the rest and mix all together with the olives
4. Place int he fridge for couple of hours to marinate

Desserts

Grilled Nectarines

Choose non soft nectarines, cut them into half and grill the inside side (do not grill on high heat) just for couple of minutes to soften

Serve with Vanilla Ice cream and top with caramel sauce

Strawberry gateau

Sponge cake (for 26cm cake pan – make it twice for two bottoms)
210 g All-purpose flour
170g Brown Sugar
1 1/2 teaspoons baking powder
90ml Walnut oil
270ml Plant-based milk
2 Teaspoons Vinegar
1 Tablespoon Plain Vegan Yogurt
1/2 Tablespoon Baking Soda
1 Tablespoon Vanilla extract

Decorating
500g Fresh Strawberries (Or Strawberry jam)
400ml Vegan whipped cream

1. First add in a bowl the flour, sugar and baking powder and mix
2. in a small bowl, add the plant-based milk and the vinegar and set aside to activate 10min
3. in another small bowl add the yogurt and baking soda and set aside to activate 10min
4. When all done, add all the ingredients in the flour mix bowl and mix lightly do not over mix
5. Place in a greased cake pan and place in the oven 180C° for 35-40min
6. Check that the batter do not stick on the toothpick
7. I made 2 bottoms separately, the ingredients are for 1 bottom, to have it thin i used a 26cm cake pan
8. When the cakes are completely cooled down
9. In between the two bottoms place first, fresh strawberries or strawberry jam and add a layer of whipped cream
10. Add on top another whipped cream layer
11. Place in the fridge for 30min-1h (or until served)
12. When serve place fresh strawberries on top

Hope you will enjoy those recipes and found them easy to make

Wish you a nice Summer

Br,
The Vegan KoalaBear

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