Long time, no see

Hello dearest blogreaders!

It's been a long time since our last post, but we've unfortunately been too busy to keep up the blogging. Since our last post, we've graduated and passed the summer off on separate adventures. But the books have arrived! In the beginning of the summer, four big boxed came to Hannas doorstep, and we've started shipping them out to our buyers.

Into all of the books we have slipped an extra note with a challenge to all of our readers. The challenge is of course to dare try being vegan for a month, just as we did a year ago. For us, this new vegan month is a chance to reminisce and a chance for others to try this eye-opening experience! So on the 10th of September, we commence a new Vegan month and a new Vegan Challenge for four weeks. If you are interested in joining, let us know!

Fun to be back writing here again!

We’re getting close to the deadline now, but fortunately we have the entire spring break to work. What’s left to be done at this point is to finish the final text, do some scetches for the book and finally put it all together and make a cover. That of course includes layouting all the material, which may take some time but is at least quite fun. Today we finished the small messages that will appear in the book each day. That feels nice. Good new is that we have a couple of more orders for the book. If you're too interested, just tell us! 

Vegan restaurants!

I just found this awesome list of vegan restaurants in Stockholm that I had to share with you. It's in Swedish but the restaurants are in Sweden so perhaps it's okay. It is made by some vegans in Stockholm and I'm looking forward to trying some of the places soon!

V =vegan, Vt =vegetarisk, meny = seperat vegomeny, V alt = veganska alternativ (kan vara på menyn men betyder även ofta att hyffsat med saker kan göras veganska om man ber om det)

Vasastaden/Norrmalm
Beirut Café - Centralen V alt (take-away)
Mooncake - Luntmakargatan 95 V alt
Malaysia - Luntmakargatan 98 V meny
La neta - Barnhusgatan 2 V alt
Hurry Curry - Slöjdgatan 11 V alt
Lao Wai - Luntmakargatan 74 V(helt!)
Organic Green (lunch) - Rehnsgatan 24 V+Vt
Sawadee - Olofsgatan 6 V alt
Sahara - Olofsgatan 7b V+Vt alt (många!)
Kokyo - Sveavägen 105 V meny
Martins Gröna - Regeringsgatan 91 V+Vt

Södermalm
Chutney (lunch) - Katarina bangatan 19 V+Vt
Matkultur - Erstagatan 21 V alt (1 förrätt 1 huvudrätt)
Naturbageriet Sattva - Krukmakargatan 27a V+Vt
Louie Louie (fik) - Bondegatan 13 V+Vt alt
Café Sodom - Bellmansgatan 26 V+Vt alt
Kafé String - Nytorgsgatan 38 V+Vt alt (hyffsad salladsdisk för vegan)
Kafé 44 - Tjärhovsgatan 46 V (varmrätt + flera mackor & bakverk!)
Hermans - Fjällgatan 23b V+Vt
Akki Sushi - Folkungagatan 45 V alt
Ho's - hornsgatan 151 V meny (Se upp för ostron och kycklingbuljong i maten!)
Södermanna Vegetariska - Medborgarplatsen V+Vt
Nhu's - Hornsgatan 147 V+Vt meny (ett par är helt vegan)
Dragon Sushi - Söderhallarna+ Hornsgatan 78 V alt
Seymus - Varvsgatan 29 V+Vt
Tevere - Skånegatan 81 V+Vt alt (veganpizza)
Hängmattan(fik) - Södermannagatan 10 V+Vt
Crave - Långholmsgatan 21 V+Vt alt (mesta går att få veganskt)
Copacabana - Hornstull strand 3 V alt
Sensei Sushi - Krukmakargatan V alt
Taste of vietnam - Södermannagatan 8 V alt (en del mock meats)
En thai till - Folkungagatan 95 V alt
Thailändska tigern - Hornsgatan 126 V Babajan,
Katarina bangata 75, V + Vt alt (Indiskt mm)
Lebaobab - folkungagatan 128 V meny
Abyssinia - Ringvägen 105 V meny (ej prövat med har lunch enligt hemsidan)

Östermalm
Örtagården - Nybrogatan 31 V+Vt (buffé)
Sushi plus 1 - Nybrogatan 28/t-banan V-Vt alt
Holy monkey - Nybrogatan 51 V+Vt alt
Lemuria - Nybrogatan 26 V
Potstickers (dumplings!) - Regeringsgatan 71 V alt
Yogayama – Jungfrugatan 8 V (rawfood) + V alt
Råkultur – Kungstensgatan 2 V alt
Ma-Now (thaiavhämtning), Strindbergsgatan 33, V alt (enl uppg kan veg. rätter ordnas)

Söder om söder
Peony Restaurang - Skulptörvägen 4 V alt (ett par stk bara)
Lilla Persien - Slakthusplan 4 V+vt alt (div veg-meze)
 Kungsholmen Jebena, Rådhusetl V meny (Eritreansk)

 //agnes

Monday luxury

Perfect way to start the week, a nice monday dinner. This was a second attempt to a dish I tried during the vegan month, only this time it was more successful. Soybean patties with herbe de provence, oozy mushroom risotto and crispy celery root with chili. For feeling so luxurious it was actually quite quick and simple. But of course everything is relative. I must admit, the picture is from last time, but it looked pretty much the same, and I was to hungry to take pictures tonight.

For four and some more, you need:
Risotto
15 g dried chanterelles (or some other good kind) + 2 dl boiling water
1 big onion
2 cloves of garlic
3 dl risotto rice
1 1/2 dl white wine
1 cube of vegetable bouillon
5 dl + 2 dl boiling water
Optional: 2 large chunks of vegan margarine
Roasted celery root
300 g celery root
1/3 red chili
1/2 tbsp lemon juice
1/2 tsp salt
Pepper
2 tbsp olive oil
Soybean patties
1 onion
2 cloves of garlic
1 1/2 dl oatmeal
3/4 tsp salt
2 tsp mushroom soy
2 tbsp herbe de provence, frozen
500 g soybeans, rinsed
Pepper

Start by soaking the mushrooms in the first two deciliters of boiling water. Let soak for 30 minutes.
Turn the oven on 250 degrees. Heat a pan with some oil.
Finely chop the onion and garlic for the risotto. Add it to the now warm pan and lower heat to medium. Let fry gently without browning for about 5 minutes.
While the onion is frying, slice the celery root into thin sticks. Place in an ovenproof dish and toss together with the other ingredients.
When the onion is done, add the rice to the pan and fry for another 2 minutes. Then pour the wine over and let boil in. When the rice has absorbed the liquid, dissolve the bouillon in the 5 dl of water and then pour this into the risotto, a little at a time. Cover with a lid and led simmer on low heat for 15 minutes.
Pop the celery in the top part of the now warm oven and let roast for about 20 minutes of until golden and crispy. Shake occasionally to make sure it doesn't burn.
It's now time to start the patties. In a quite large food processor, quickly chop up the onion and the garlic together with the oatmeal. Mix in salt, pepper, soy and herbs. Add the soybeans and run the food processor until the mixture is quite smooth, but still has a few bits and pieces in it.
Heat another frying pan with some oil. Check on the risotto, it should start to look done. Add the last two dl of water if it's needed, and taste for salt and pepper. Let simmer gently without a lid while you continue the patties. Out of the soybean mixture, form small patties and place in the warm pan. Fry gently on medium heat for about 3 minutes on each side. They should become nice and brown. Whilst you're doing this, give your risotto some final love by stirring it now and then.
When the patties are done, check the celery root in the oven. Take it out and if you want to add those chunks of vegan butter to the risotto. Now everything should be ready to enjoy!

Logbook 3/2

The work with the text continues. Hanna has received feedback from Mr Brodin on some of the texts and Agnes has finished a text on “watch out fore”. The work with layout is in process and very time-consuming so it is good that we put aside so much time for it. Although it feels a bit stressful that it is only 5 weeks left, we are hopeful and looking forward to the final result. Now we have 16 books ordered which feels amazing!

Logbook 27/1

The making of the book continues! Today we have continued the wonderful, close to never-ending story that is the daily texts. At least we’re getting closer which feels nice. Besides writing we have also started to proofread the recipes. It’s a bit embarrassing that you’ve had to read all our typos! Hope you haven’t minded too much. Whilst we’re finishing off this we’re also working with the layout and putting the book together. One should not underestimate the time it takes to make a book. People who work with it should be admired. We’ve found some more book-buyers as well! Yeey for that, we’re up to 13 now!

Blog news!

We're back with a new episode of Blog news! So the latest, Agnes and I had managed to add a Facebook-like button to the posts. We felt pretty lost when trying to find our way in the masses of HTML-code (if that's what it's called), it was like an alien jungle. But we managed! So now you can use this awesome function to show all your friends that you're reading the coolest vegan blog! Like like crazy!

All for now, and remember if you want to buy our book, contact us on veganveganproject@hotmail.com!

Hanna

Go Gumbo!

There's no joy (almost) like eating vegan! Friday night was movie night with some friends, and I had to bring my own dinner. So of course I made it vegan. This time I decided to make Gumbo, inspired from one of Jamie Oliver's wonderful recipes. Although it's probably not even close to the gumbos made by the people of Louisiana (at least I think that's where it's from), I liked it. Simple stupid too, so what is there not to like?


For 2 (BIG) portions:
1/2 onion
1 clove of garlic
1 bell pepper in your favorite color
1 stalk of celery
1/2 red chili
2 tbsp of oil
175 g sweet potato
1 tbsp flour
3 dl vegetable stock (3 dl water & 1/2 cube vegetable bouillon)
150 g chickpeas (canned or cooked)
1 tsp paprica powder
1/2 tsp smoked paprica
1 tsp thyme
Salt and pepper after taste

Chop the onion into medium size pieces, depending on what you like. Crush or finely chop the garlic and the chili, chop the celery and cut the bell peppers in about 2*2 cm pieces. Heat a frying pan with the oil. Pop the veggies in the pan and fry on medium heat for about five minutes. While it is frying, peel and cut the sweet potatoes in 1/2 cm thick half-moons. When the vegetables are done frying, add the flour and stir for another two minutes. Add the rest of the ingredients and let simmer for about 25 minutes, or until the potatoes are soft. Yummy!

Logbook 20/1

A lot of work to do right now. We are trying to put all the pieces together, finishing the texts, figuring out the design and everything. At the moment we’re looking at about 100 pages, which feels like a real accomplishment. We are also kind of feeling the pressure of knowing that other people will actually be reading our book!
When it comes to printing, we’re down to two companies at the moment. Both can print a hardback book for about 200 kr, which feels like an ok price.
Another challenge that we have encountered is choosing the right font for the headlines and such. It feels like a pretty massive choice, the font really has to embody the spirit of the project. So it can’t be a hasty decision. One nice thing though is that every decision we make at this point brings us one step closer to the finished product!

Rice n' bean enchiladas

Super simple and very yummy. That's a good recipe for you, at least according to my opinion. You don't always have hours to cook dinner, and then this is a good alternative. The only little setback time wise is that you have to have boiled rice. But that can easily be fixed by for example eating rice for dinner the night before. You can either do like i did, and roll them up like enchiladas and bake in the oven, or just eat them like tacos with some extra vegetables.
Here's what goes in it.

For 2 people (and a lunchbox):
1 red onion
1 clove of garlic
1 bell pepper
Some oil
1/2 tsp smoked paprica powder
2 tsp dark syrup
1/2 tsp cumin
1/2 tbsp lemon juice
1 tsp regular paprika powder
Salt & Pepper
2 tbsp tomato paste
100 g kidney beans
60 g black beans
1 1/2 dl boiled whole grain rice (should be about 3/4 dl unboiled rice)
1/2 dl water
4 wheat tortillas
Optional: Some salsa sauce and sunflower seeds

If you don't have any rice, start by preparing some. Place a large frying pan on medium heat with some oil. Peel and half the onion, then slice it in thin half-moon slices. Finely chop the garlic. Add this to the pan and let it fry while you slice the bell pepper. First slice it in thin slices lengthwise and the cut these in half, the other direction. Add to the onion and let soften on medium heat for 5 minutes while seasoning. Add the spices, syrup, lemon and tomato paste. When the peppers and onions are done, add the rice, beans and water. Let simmer for a couple of minutes more. Taste and make sure the seasoning is right. Take out the tortillas and take the pan of the heat. Place a strip of the filling in the middle of each tortilla and roll them up. Place in a lightly greased oven proof dish and if you want to, top with some salsa and seeds. Bake in the oven for about 8 minutes. Serve with a yummy salad and perhaps some guacamole.

Party pictures!

Here they are, as we promised, the pictures from are vegan feast before Christmas. After a lot of cooking together, which was slightly chaotic since we were nine people that all wanted to contribute, this was what we ended up with. A big thanks to our friend Elin and her camera, it is she who has taken all the wonderful photos. This was one of the most fun ways to do schoolwork I must say, cooking vegan with friends. I guess all our dear friends deserve a thanks since they were open-minded enough to give vegan food a chance, not that it's something you have to suffer through. I think all of them agree that we managed to make a pretty great dinner!
Enjoy the pictures!




Yummy yummy! Here we made one of Agnes' favorites, lentil patties, made from red lentils with sun dried tomatoes and basil.




This tomato sauce is great. Made from fresh cherry tomatoes, spiced up with some garlic, vinegar, sugar, salt and pepper. Simple and heavenly!



Nothing can go wrong with roasted veggies. Here's a great quinoa salad with roasted bell peppers, eggplant, zucchini, onion, garlic and herbs. Quinoa's great since it's contains protein too. It's not a real party if you're not getting your essential amino acids is it?


Better than french fries any day!


What's more vegan than a salad? (at least according to most people's prejudices)


Hummus is vegan magic. Seriously it's perfect for most meals, it works as a great protein boost, vegan dip or instead of butter.


Agnes' home-picked mushrooms about to become some pretty epic mushroom sauce!



The wondrous outcome!

Back in action with... an Jerusalem artichoke pie!

A new year, with new vegan recipes! Hopefully a lot of them. Anyhow, here's the first one. My brother wasn't overjoyed at a vegan dinner (I haven't managed to convert him yet), but my mother loved it (although I think she's a bit partial towards anything with Jerusalem artichokes)! I've always wanted to try phillo pastry, and it was amazingly fun! It was like tissue paper; loads and loads of super thin sheets rolled up together. Apart from very fun, phillo is also very simple to cook with, and very vegan. Cool that you can make something like that from flour, water and oil. Although I can't imagine how they get is so thin. Give it a try and have fun!

The sauce:

1 dl water

1 1/2 dl white cooking wine

1 clove of garlic

1 yellow onion

230 g drained, large white beans

1 cube of vegetable bouillon

Pepper

2 tsp finely chopped parley

1 tsp lemon

The root veggies:

1 l water

4 medium size potatoes

2 carrots

500 g Jerusalem artichokes (jordärtskockor)

1/2 tsp salt

1 clove of garlic

The pie:

250 g phillo pastry (fresh or defrosted)

Olive oil

Sea salt

Heat the oven to 200 degrees. Add the water for the veggies to a medium size sauce pan and the water and wine for the sauce to another. Bring both too a boil while you start chopping up all the veggies. Peel and slice the artichokes, carrots and potatoes in 1/2 cm thick slices. Cut the onion in eight and both the garlic cloves in four. Add the root vegetables and one of the cloves of garlic to the pot of boiling water together with the salt. Cook for about 8 minutes on medium heat or until the artichokes and potatoes are soft. Add the onion and left over garlic to the boiling wine together with the bouillon and beans. Let simmer for 5 minutes. Add the rest of the ingredients to the sauce, take of the heat and mix until smooth with a hand-held blender. Now your veggies should be done, so take them of the heat and pour out the water.

Take out a 24 cm pie dish with quite high edges. Drizzle some olive oil over the bottom and sprinkle some sea salt. Gently unroll your phillo pastry and simply place it in the pie dish, letting the excess hang over the sides. Lay all your veggies in the pie dish and pour over the sauce. Carefully fold the edges of the phillo back over the pie. Again, drizzle some oil and sprinkle some salt, and then bake it in the oven for about 15 minutes until golden and crisp. Enjoy with a nice salad!