These broccoli balls are delicious!!! And that’s all you need to know before making them!
I absolutely love working with phyllo – and eating pastries made with phyllo – and this easy peasy recipe turned out to be another fantastic pastry feast. First of all, I made these using regular cheese, but you can replace that with dairy-free grated cheese. The butter I used was vegan anyway, and you can use that too. Phyllo sheets are vegan themselves, so in the end, you can easily make a vegan version of these pastries. The only thing you might struggle with is the pesto; however, there are many recipes online if you want to make vegan pesto. Unfortunately, I have never seen a gluten-free phyllo pastry, and I’m too lazy to try to do it by myself, so I can’t give you any clues on making this pastry gluten-free. I used phyllo sheets that I bought from the Turkish market here in Helsinki, in Itäkeskus. These sheets are not frozen, but they must be kept in the fridge. Before using them, you must leave them at room temperature for a while to …
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 …
A few weeks ago, I published a podcast episode where my guest was Ruby Van Der Wekken from Oma Maa food co-op. About a week later, I visited Lassila farm in Tuusula where Oma Maa produces their products, for the first time. It was both beautiful and informative, and it was very important for me to see all that hard work happening daily in a farm. I will write more about that visit and about Oma Maa in another blog post, but for now, here is a recipe with a cute green hokkaido I got from them last Sunday! So yes, last Sunday I was with Oma Maa folks again, this time only in the big kitchen area where they make products such as different kinds of flours, grains like bulgur, falafel, pasta and so on. I went there to make a test using their beautiful carrots – a miniature amount of which I helped to harvest when I first visited the farm! And before we left, the ever-lovely Ruby told me to pick a …
A few weeks ago, I was trying to find something different to make with green beans. Everything was boring – meaning, I knew what the taste would be like. Finally, on BBC Good Food website, I saw a Sri Lankan bean curry recipe. The ingredients were all familiar but I was intrigued by the flavours. Inspired by that recipe, I decided to make my own version with my own twists.
Well, I’m not really publishing a hearty soup recipe because the weather has been awfully autumn-like in the past few days. No no no, not at all. Or maybe just a bit.
I’ve been waiting for Heinon Tukku wholesale market to bring yellow zucchini for weeks, just to be able to make this recipe. Why yellow zucchini? Purely visual reasons. I could have easily done it with another veggie. And so can you, in case you wonder.
I always liked veggie balls, even before I became a vegetarian. You can use an endless variety of ingredients to make them. This one has cauliflowers as the vegetable base, accompanied by couscous and spices.
I’m writing this blog post in my apartment which has been also serving as a sauna these days. I made these pastries yesterday evening when it was a 24C summer evening and I could almost bake them without an oven.
I know what you’re thinking. A soup recipe? On 1st of June? With root vegetables, not even a cold one? Yupp. Because for me, any season is soup season. It feeds my soul above everything else.