Mit første måltid til deling i cyberspace :-) My first meal to share in cyberspace

Ja nu kan det godt være at, du synes, det er lidt underligt, at jeg pludselig skifter til engelsk. Men jeg har fået så meget inspiration og vejledning på både danske og engelske blogs, at jeg synes jeg bør dele med alle. Derfor bliver alle opskriftsindlæg lagt ud på engelsk.

Yesterday I made my first dinner to share with you here.

I’m not the best photographer and light was not the best, so I hope you can forgive the not so good outcome of my snap shots. Also sticky fingers and a camera isn’t the going on so well.

The dinner had three items:

Rosemary Tofu and Vegetables En Croute from vegan dad.

Root vegetable pancakes

Red coleslaw.

Rosemay Tofu and Vegetables En Croute:

I don’t do my own puf pastry. I can’t make it so it will puf. And I really don’t bother to do all that work for nothing. So I buy it. Normally I buy a “fresh” version at Coop, as it comes in one whole sheet. But somehow I forgot until I was in the next store. They don’t have the “fresh” one, so I had to take it frozen. As frozen it’s divided into six small sheets instead of one big. I find it hard to make them stay together to make one whole sheet. That’s why I made small portions instead of the big “loaf” vegan dad makes.

This is what they looked like before and after going into the oven.

The root vegetable pancakes is from “Vegetarisk Vellyst” by Christine Bille Nielsen and Tina Scheftelowitz.

I veganised it into this:

Gives 20 – 25 pieces

200 g hamburg parsley  /persillerod 

200 g carrot   /gulerod

1 leek /pore

2 tbsp ground flaxseed / spsk kværnet hørfrø

¾ dl water /vand

80 g flour /mel

40 g oatmeal/havregryn

1½ tsp/ tsk salt

Freshly ground pebber

2½ dl nondairy milk / vegetabilsk mælk  I used soy

2 tsp dried thyme / tsk tørret timian

Olive oil /oliven olie for frying.

Put all into af food processor and blend it in to a thick batter.

Heat a frying pan with a little oil and take a tablespoon full of batter and spread out thin. I had four pancakes on the pan. When they start to get dry on the topside, turn around until golden color on both sides.

The authors suggest to give tzatziki to the pancakes. I didn’t see that until now, and we missed something to lift them up a bit.

Red coleslaw:

½ a medium red cabbage /rådkål

5-6 medium carrots /gulerødder

Both finely chopped/grated or use the grater in the foodprocesser for both.

1-2 handfuls of hazelnuts chopped / håndfulde hakkede hasselnødder

Sauce:

75-100 g silken tofu

2 tbsp canola oil /spsk rapsolie

Pinch of salt

Dash of freshly ground pebber

3 tbsp balsamic vinegar/ spsk balsamico eddike

2 tbsp sugar / spsk sucker

½ tsp mustard / tsk sennep.

Mix it all in a blender, and leave it to rest a while before dressing the vegetables. Sprinkle chopped hazelnuts on top of it. 

No picture of that. Your imagination can’t help you to guess what is in the bowl.

I’m proud to say that the sauce for the salad is made up by ME, but truly inspired from “The TofuCookbook” /”Den store Tofukogebog” by Becky Johnson. So now I’m really getting into it. I am making up my own recipe!!!! Yuppie……………

I think the sauce is more creamy this way, than doing it with vegan mayo based on flaxseed “sticky thing”.

In spite of the missing tzatziki it was a nice supper, and everybody was asking for second servings. 
Thank you to the suppliers of recipes. 
Every time I put a new dish on the table, I’m sitting there waiting for the judges to tell me their opinion about the food. It’s actually a bit uncomfortable. Most of the time I like the food, then I might have to put it off if the others don’t like it. You really want them to like what you have spent time to produce for them.
 

Thank you for spending your time with me.