Have a look at these.:
Maija writes: I am a 26-year old journalist/author/foodie from Finland, though I recently moved to Amsterdam. I've been a vegetarian since 1999 and I mostly cook and bake vegan. I set up the Finnish version of this page back in 2002 or 2003. The reason why there aren't more recipes is that I mostly cook "whatever there happens be in the fridge" (or on sale, since my budget is very limited). Vegetables tend to be quite expensive here. I also often use recipes from cookbooks or Indian recipes from the web, and I try to keep this page as more than just a copy-paste archive. Most of the recipes I've created myself, some originate from cookbooks, websites or magazines but have been adapted. All of them are vegan if you use a plant-based milk. Some of the baking recipes and most of the other recipes are gluten-free or can be made gluten-free.
You can find more of my food photography here.
My food blog Vegventures has started its journey around the world, trying out vegan(ized) foods from all different cuisines of the world.
24th November 2010 Added Brussels bombs and noysters
2nd June 2010 Added saag tofu and tzatziki potato salad.
12th February 2010 Added date tamarind chutney.
a sprinkle of chili, cayenne or paprika
some spices (see the note below)
a little oil
a little sugar, brown sugar, maple syrup or agave syrup
salt, soy sauce or a vegetable bouillon cube
You can use almost any spices here. Herbs like thyme, tarragon, basil, mint, chervil, lovage and chives work well, or you could use some Indian-inspired spices like coriander, cilantro, garam masala, ginger, nutmeg and cumin - or a mixture of these two. I bet lemongrass would also work marvellously.
Cut the carrot into pieces and chop the onion and garlic. Cook them in a small amount of liquid until a bit mushy (if using a bouillon cube, add it into the liquid, and dried spices can be added as well). Puree with a blender or food processor. Add the oil, lemon juice, spices and salt to taste, as well as liquid if needed. Some soy/rice/almond milk, soy cream or coconut milk/cream/powder can also be added, but is by no means necessary. You can even puree in (silken) tofu or cashew nuts for a more creamy and nutritious dish. Serve over pasta.
Sweet potatoes also work well in this dish.