February is ending. It is minus something every day outside, so cold that I want to cuddle inside my bed until April. It is that time of the year when even the weather is tired of winter. What is the best comfort food for such days? SOUP, of course!
Ahh, poor cabbage. I find that many people do not like this lovely vegetable because of its smell while cooking and because of the flatulence it causes. Ok, I admit that most of the time after eating cabbage it is very much possible to feel like a nuclear bomb, but this does not always stop me from eating delicious cabbage dishes!
The first time I made this cake, I did it as a very regular cake, with normal (cow) milk. As I was making it, I thought how easy it would actually be to convert it to a vegan cake. So the next time, I used almond milk and it was the same delicious cake really! Therefore, here you are, for this monday, I am presenting you the vegan cake!
My previous apartment was a quite big one unlike my tiny (but big in Helsinki standards) studio apartment. At some point, my roommate was my classmate Anja. We threw quite many big parties at our apartment when we lived together. And we also went to many picnics together. She would often bake this one bread roll with herbs for these occasions and we all loved it. This savoury cake is the cakey version of this bread – similar at least, with a few changes from me.
Black sesame tahini is a thing and you are going to love it.
Ever since I was a kid with a very picky appetite, I loved celeriac. I loved everything about it. I loved its taste, its smell, its weird shape. For years I ate it the same two ways, one as my mother cooked with onions and peas and carrots, the other as raw salad with mayonnaise. And I was happy. Just when I thought it couldn’t get any better and tastier, I ate a whole roasted celeriac dish in a quite hipster restaurant in Berlin in October 2016, and it changed my life. I knew, after that moment, that celeriac was the most amazing vegetable.