My Dear Kitchen In Helsinki is a blog where I share recipes, interviews, food-related events and many other things since 2013. And now, since August 2020, it is the name of my podcast, which is a series of interviews with researchers, practitioners, activists, local producers and anyone else who are working on food-related issues.
This spread is similar to hummus, but it does not have chickpeas. Instead, I used crushed dried fava beans locally grown by Oma Maa food co-op (the beans were a part of the food bag I got from them in December). I’ve been thinking of what to do with them, and finally, I found a delicious use. Being involved with the producer of the food product you use is a great thing. Why? You can, of course, just go to the supermarket and buy a package of crushed fava beans, there are many different brands. However, when you know the producer, you also get to learn how the beans are prepared. Let me tell you. After being harvested, the beans are taken to Oma Maa’s kitchen building, which is slightly farther away from the farm (Lassila Farm in Tuusula). The kitchen building has different rooms: a cold room to keep harvested produce where there is also a couple of freezers, a room full of machines where you can wash and peel fresh produce, crush or …
Today’s blog post is full of recipes: a bread, a sauce and a topping idea for the bread with roasted veggies. Most of the key ingredients – except for tahini – came from Oma Maa food bag I received in December. I talked quite a bit about Oma Maa’s food bags in an earlier blog post where I used Oma Maa ingredients again, so I will not write much about it here. But I strongly urge you to go to that blog post and check how amazing the food bag was: https://mydearkitcheninhelsinki.com/2020/12/17/gluten-free-thursday-a-hearty-vegetable-soup-and-food-sovereignty/ Today I actually want to talk about yoghurt. I love yoghurt. I eat yoghurt every day. When I was a kid, I didn’t love it this much (but I never hated it either). As I grew older, yoghurt became an indispensable part of my life. Cheese and tomato are a close second. When I tried the vegan diet a few times before, I couldn’t commit to it because of the yoghurt (and cheese) issue. None of the dairy-free yoghurt options could replace the …
I’m writing this from my bed right now. It’s 22.33, and I am exhausted. Exhausted, but happy. I’ve worked for two days in a row in Oma Maa / Lassila Farm’s kitchen (check the previous post for Oma Maa) from the early hours of the day until evening. It was quite a lot of work, but it was so much fun, with a bunch of lovely folk from Oma Maa. And today’s recipe is mostly made by using their organic fresh produces from their weekly food bag that I got last week. Now, with this recipe post, I want to talk a bit about food sovereignty. Food sovereignty is a term and movement which advocates for people’s right to make their own food-related decisions and for people taking their food future in their own hands. There are many organisations, farmers, communities working on this topic, fighting hard to change food policies all around to respect this idea. In the local context of Finland, Oma Maa food cooperative is a significant example of a community of …
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My Dear Kitchen in Helsinki 