Recipes from the Night of Lights

It’s been a while since the Night of the Lights but we are still so happy about it. We have never seen Alina-sali look so beautiful as it did that evening. The atmosphere was magical thanks to the lighting and the oh-so-lovely jazzband MEJ-trio. Some people wanted to know the recipes of the food we made so we thought why not share some of them with you! Here’s what we had on the menu: green salad, vegetable soup with croûtons, smoked tofu pie with broccoli, oatmeal cookies and carrot cake. All food was vegan and very easy to make. In this post we’re sharing the recipes of the pie, cookies and cake.

Smoked tofu pie with broccoli

(adapted from

This delicious vegan pie is both healthy and a delight to the eyes.

For the crust

  • 3 dl (1 ¼ cups) all purpose flour
  • ½ teaspoon baking powder
  • 75 g vegan margarine
  • 1 dl (½ cup) unseasoned and unsweetened soygurt
  • 2 tablespoons water
  1. Mix flour and baking powder together. Add pats of margarine, soygurt and water. Mix ingredients into a soft dough.
  2. Lightly flour the working surface. Turn dough out onto the baking tray (on a floured piece of parchment paper) and press to shape into a 1 cm thick disk. Pre-bake the crust for 5 minutes in 225°C, before adding the filling.

For the filling

    • 100 g broccoli florets
    • ½ a package (150g) of smoked tofu
    • 1 onion
    • 2 dl (1 cup) unseasoned and unsweetened soygurt
    • ½  teaspoon table salt
    • ¼ teaspoon pepper
    • ½ teaspoon basil
    • olive oil



  1. Steam or boil the broccoli florets in salted water for a couple of minutes, until crisp-tender.
  2. Chop the onion and crumble or cut tofu. Heat some olive oil in a large skillet over medium heat. Add onion, tofu and broccoli; sauté until onion is translucent. Set aside and add soygurt with spices.
  3. Pour into pre-baked crust. Bake in the oven in 200°C, on the bottom rack of the oven for 25 minutes. Let sit for about 5 minutes before serving.

Oatmeal cookies

(adapted from

This recipe makes about 30 crispy chewy oatmeal cookies!


  • 3 dl (1 1/4 cups) sugar
  • 1/2 dl (1/5 cup) water
  • 1/4 teaspoon table salt
  • 2 teaspoons vanilla sugar
  • 150 g vegan margarine
  • 1 teaspoon baking powder
  • 2 dl (1 cup) all purpose flour
  • 2 dl (1 cup) rolled oats


  1. Preheat the oven to 175°C. Take out three baking trays and parchment papers.
  2. Add sugar, water, salt, vanilla sugar and baking powder in a mixing bowl and mix together.
  3. Add margarine and stir until the mixture is smooth.
  4. Then add flours and rolled oats. Stir until smooth, slightly crumbly.
  5. Pick up tablespoon-sized dough balls and place them onto a parchment lined baking tray. Leave enough space for each of them to spread, approximately 10 cookies per tray.
  6. Bake for 10-12 minutes in preheated oven. The edges should be firm and lightly browned. These cookies will spread a lot, since sugar and fat are exposed to high temperature and they will boil and caramelize. If they have spreaded too much, it’s best to cut them apart while still warm.
  7. Remove from the oven and allow to cool well for a few minutes before moving them around.

Carrot cake

(adapted from

For the cake

  • 4 1/2  dl (2 cups) grated carrot
  • 3 ½ dl (1 ½ cups) brown sugar
  • 2 dl (¾ cup) oil
  • 1 ½ dl (⅔ cup) soymilk or water
  • 5 ½ dl (2 ⅔ cup) all purpose flour
  • ½ dl (⅕ cup) starch
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon cloves

For the frosting

  • 100 g vegan margarine
  • 225 g unseasoned soy cream cheese
  • 2 dl (¾ cup) icing sugar or confectioners’ sugar
  • 2 teaspoons vanilla sugar
  • (crushed almonds)
  1. Preheat the oven to 175°C.
  2. Grease a baking pan and add sprinkle over some flour.
  3. In a large bowl, whisk together brown sugar, oil and soy milk.
  4. In a separate bowl, whisk together all the dry ingredients. Mix the dry ingredients into the bowl with the wet ingredients. Fold in the grated carrots and stir until just combined.
  5. Pour into floured baking pan. Bake for appr. 45 minutes or until a toothpick inserted comes out clean.
  6. Let cake cool completely before frosting.
  7. Combine all frosting ingredients and spread it on top of the cake. Finally, decorate the cake with crushed almonds.


Marika and Suvi

Kiitosgiving stuffing

I confidently speak for all Americans when I say the centerpiece of the Thanksgiving table is not the turkey, but rather, the soggy bread mush stuffed inside her. This recipe is an attempt to create space within a long-engrained history of traditional foods (and violence), for new flavors that reflect heritage identities, family landscapes, and respects the values of a plant-based diet.

Behold! Kasviskeskiviikon: Kiitosgiving stuffing.

  Here’s what you’ll need:

  • Patience! Bisse!
  • A friend for moral support!
  • Loaf of bread
  • ½ cup barley
  • 4 cloves garlic
  • 1 red onion
  • 1 cup celery
  • 1 sweet apple
  • ½ cup carrots
  • 2 vegetable bouillon
  • 1 heaping spoonful of thyme
  • 1 heaping spoonful of rosemary
  • salt + pepper, olive oil

Here’s what you’ll do:

  1. Cut bread into cubes. Bake at 150 c until dry/hard (app. 15 mins).
  2. While baking, add 1 bouillon into 1 cup boiling water. Add ½ cup barley. Boil for 8-10 minutes covered.
  3. While the barley boils, dice garlic and onions. Chop carrots, celery and apple.
  4. Sauté garlic, onions and carrots in oil. After 3 mins, add in celery and apple.
  5. Once soft, mix sautéed ingredients in a large bowl with the dried bread cubes.
  6. Add thyme, rosemary, salt and pepper. Mix until well combined.
  7. Dissolve 1 bouillon in 2 cups of hot water.
  8. Once lukewarm, add bouillon water to ingredient mixture. Gently combine.
  9. Finally, add in the cooked barley. Gently combine.
  10. Line baking dish with parchment and add mixture. Cover with foil.
  11. Bake at 175 for 30 minutes. Take of foil, and cook for another 10 minutes.

Now, listen. You’ve just made some herkullinen af stuffing. Kiitosgiving rules indicate you must now sit around the table, holding hands, and take turns saying what you’re grateful for, but- Alternative option: 1) Locate your nearest American, 2) give them a hard time about how Thanksgiving is portrayed by Hollywood, 3) then invite them to your table, and exchange stories of traditional foods important to both of your families.

If you tried the recipe and thought it’s weird and cool, let us know here:

If you tried the recipe and thought it’s weird and gross, maybe don’t say anything?


Mushroom quiche

One of my favourite mushroom recipes is a quiche with chanterelles and since it’s still yellowfoot chanterelle season I wanted to share this with you. It makes a tasty and filling meal since there’s wholegrain and lots of veggies. It’s perfect with tea or coffee.

1,5 dl of oats and 1,5 dl of graham flours will also make a nice pastry, so if you want to replace some of the crust’s wheat, rolled oats do the job well. I recommend using an immersion blender to grind the oats so that the crust’s texture will be finer.

For the crust:

75 gr room temp. butter

2dl graham flour

1 dl durum flour

1 egg

3 tbs rapeseed oil

3 tbs water

For the stuffing:

250 gr fresh yellowfoot chanterelles (suppilovahvero)

1/2 bell pepper

1 onion

250 feta cheese

1/2 broccoli

2 dl cream

2 eggs

some black pepper and salt

grated cheese on top


Mix all the crust’s ingredients together and press the dough onto your baking dish or pan. If you use a pan, put parchment paper underneath. Cut the mushrooms into smaller pieces and fry them until they’ve stopped boiling in their own liquid. While they’re frying chop the veggies and feta and grate the cheese. Combine cream, eggs and the spices and batter. Put the mushrooms, veggies and feta onto the crust, pour the egg-cream batter on top and spread the grated cheese. Bake in 175° for about 50 minutes.