Newborn's parents do get to eat too

Well, to tell you the truth, at first it felt like we wouldn't. Or at least at the point where we did have time to eat, it was so late I just wanted to fall in bed and play dead. Especially my life was suddenly all about eating, but instead of the cook or the eater I had become the food. The days are still short - and I mean that literally. The sun rises at 9:06 and sets at 15:19 currently, so that leaves about 6 hours of daytime. But either we've learned to plan ahead or the little newbie has started to pick up some sort of a life rhythm, since our dinners have started to return towards normal.

After the everyday posting of Vegan MoFo during September it's been relaxing just to cook without thinking if this stuff fits my blog or is there still enough light for taking pictures without colours that would make any dish seem unappetizing. But I have thought about you. I've kept a diary of my main meal of the day for a solid month. Not all of these can be called Finnish or vegan, but perhaps it gives you a bit more honest picture of what I really eat. These kinds of menus people make have been a great idea source for myself when planning what to cook, so I hope to pass the help on.

Some of these are dishes I've already posted, some I might be posting in the future. If something sounds so tempting you'd like to have the recipe for it, leave me a note so I'll remember to cook it soon enough again.

Mon Macaroni casserole
Tue Leftover casserole
Wed Miso soup with tofu, leek, noodles and sweet potato
Thu Leftover soup, convenience food tortellinis (Eating was delayed so late we felt too tired to cook anything real anymore. Again.) 
Fri Salad with quinoa, chickpeas and cucumber (A lot like this, just with quinoa instead of millet)
Sat Tofu and frozen vegetables on a pan (At my spouse's parents.)
Sun Leftover salad, pancakes

Mon Burritos
Tue Spinach pancakes, brown sauce with quorn and mustard, lingonberry cram and alfalfa sprouts
Wed Chickpea, cauliflower and coconut curry with rice
Thu Mozzarella sticks, smoothie (I don't usually count smoothies as a meal but this was one of those badly planned nights again, so I just grabbed something from the freezer.)
Fri Spinach, nettle and lentil lasagna
Sat Chinese take-out (We were having the naming ceremony on the next day so my spouse's sister came to take care of the baby so we could clean and cook. After that it seemed too late for making a dinner, so we ate with sticks on the living room carpet.)
Sun Karelian pasties, beet and bean soup (I made three kinds of filling to the pasties and turned the remains, mostly the beet one into a soup by adding water and couple of handfuls of a colourful bean mixture.)

Mon Leftover soup
Tue French fries and soy sausages
Wed Seitan kebab, rice, tomato sauce and yogurt sauce
Thu Hemp and carrot patties, potatoes and brown sauce with crushed tomatoes
Fri Leftover patties
Sat Kekri feast table (Couple of friends invited us to celebrate the traditional Halloween type end of the year's cycle to the ecovillage where they live. Most ingredients in the standing table dinner had been grown by the villagers or gathered nearby. It featured for example fried green fava beans, mushroom salad and rutabaga casserole)
Sun Pizza / falafel (I don't know whether this is true elsewhere, but at least in Finland Turkish immigrants seem to run restaurants serving pizzas, kebabs and falafels just about everywhere, even in the smallest villages. On the way home we stopped eating at one of these tasty places.)

Mon Pea soup and rye bread
Tue Rieska "pizzas" topped with (lupin) tempeh and pear
Wed Oven tofu topped with bean stalks and pineapple, mashed potatoes
Thu Soy strip and fruit salad
Fri Seitan in red wine, spelt
Sat Quorn burgers
Sun Leftover seitan and braised kale, talkkuna pannukakku

Mon Chili, bell pepper and tofu pie
Tue Savoy cabbage loaf and balsamic beet (Basically, I made just one big cabbage roll instead of many regular ones to speed up the cooking.)

VeganMoFo Round Up

It's been a busy month with MoFo. I didn't quite meet my goal, which was to post every day, but I did easily surpass the official goal of 20 posts. At first I was super excited and thought about food half of my day, but later on it started to feel more like a necessity that often slipped towards the evening. The last couple of days I felt so tired I just decided to skip the whole thing.

Still, this was very educational experience and I'm quite certain I'm going to participate again. It was especially fun to find new interesting blogs and see what others posted. The least fun part of it was to think all your meals in the way you would have something to post about. Think the better way of managing this would be to have "cooking for blogging" days where I could prepare lots of things for one meal and then just forget about it for a few days. That way there would always be some spare recipes and pictures to post about during the eventual busy days.

One thing that really surprised me was that kale chips climbed straight into one of my most popular posts ever. And I thought whether such a simple recipe, previously posted by half the food blogs already, is worth posting at all. Apparently, there are still lots of people who found the idea useful. So new food bloggers, please just forget about all those lame tips aimed for starting food bloggers.

And to satisfy my fetish for making lists:

Out of 25 postings, what did I actually cook?

- 7 mushrooms dishes (much smaller percentage than I expected)
- 5 berry dishes
- 3 brassica dishes
- 3 dishes for preserving autumn harvest
- only one dish that didn't use any autumn harvest
- 3-7 dishes you might call traditional
- 6-10 dishes where i used other recipe at least as the base (more than I imagined)
- 9-13 dinner items (less than I would've imagined)
- 3 dishes I'd call a bit laborious
- around 10 very simple dishes ready in no time

What I'm going to eat this month, now that I don't need to worry about the MoFo anymore?

- What ever my spouse wants to cook. Just bring it on the couch while I play Psychonauts.
- All those delicious sounding recipes other people have posted during the month
- Recipeless dishes like "throw something on the pan"
- Some of my old favourite dishes I have already posted in the year X. Hello cabbage rolls, I haven't seen you for ages.
- Dishes definitely not Finnish in any way. Right now I especially crave for some Thai cuisine.
- Tacos! Taco cleanse sounds for once like a fad diet even I might try. Perhaps it would work with the new baby in the house too.
- Still, I'll need to find use for the harvest from our little garden, hopefully even for more mushrooms. So don't worry, I'm still going to have lots of things to post about.

What kind of theme I might try during the next MoFo?

- Salmiakki!
- Adventures in feeding a one-year-old midget.
- Introducing mushrooms (in case it's still held during September) or beer types
- Dishes from a certain time period. My flatmate would probably love if I asked her advice with medieval cuisine.
- Classic Finnish pastries.
- Reviewing a cook book per day (and of course preparing some recipe from it)
- Finnish versions. Taking well-known dishes from around the world and completely raping them with domestic ingredients.
- Low carb diet.
- Camping/wilderness dishes.
- Cheap and fast dinner ideas. (This might be a little hard since those attributes change depending on who you ask and where they live. But as an example.)
- Chili peppers!

Lingonberry Rönttönens ‒ Puolukkarönttöset

Back to Finnish pie specialities. Before I've written about "regular" Karelian pies, with turnip and a more modern filling idea. I've also written about vatruskas of Ilomantsi, supikases and lihapiirakkas. But there are numerous more of them to go.

This has been a bad berry year. Normally there's an overlap of bilberry and lingonberry season, but this time bilberries vanished before I really picked them and lingonberries haven't really appeared either. I hear my friends in the western coast hoard buckets of them though, so perhaps I'm just going to the wrong woods. now that my spouse's mum sent us some of the lingonberries she had picked, I thought I'd finally try making rönttönens.

Rönttönens are considered a speciality of the Kainuu region. They resemble Karelian pies a lot but are rounder, larger and their crust nearly always contains wheat flour besides rye. Typically the filling is made of potato and lingonberries. In the traditional version they are sweetened naturally with low heat with the same method as tuuvinki or mämmi, which together with lingonberries produces a unique flavour for sweet and sour lovers. These days the sweetening is usually done with added sugar like in this quickie version. I got 15 pies from this portion.

The crust:
- 5 dl rye flour
- 2 dl wheat flour
- 3 dl water
- salt

The filling:
- 6 cooked potatoes
- 7 dl lingonberries
- 2 dl rye flour
- 0.5 dl sugar
- salt

For buttering:
- 100 g margarine
- 2 dl oat milk

Knead the crust ingredients together. Cover with a towel and leave to rest for 2–3 hours.

Mash the potatoes and the lingonberries. Mix all the filling ingredients. Roll the crust as thin as you can, flouring the surface so it won't stick to the table or rolling pin. Take circles of about 15 centimetres in diameter from it. Pile them with flour added between them to prevent from drying or sticking together.

Spread a thin layer of the filling on each circle. Lift about a centimetre of their edges and make wrinkles between your fingers so they'll hold up.


Bake in a 250°C oven for 15 minutes. Melt the margarine and mix with the milk. Grease each rönttönen when they come out of the oven. Cover with a towel when they're still hot to help them soften.

Enjoy with hot coffee or tea.

Nutritional values / 1 pie / 149 g:
energy 220 kcal
fat 6 g
protein 5 g
carbohydrates 36 g
fiber 7 g

Pumpkin and Yellowfoot Spelt ‒ Kurpitsa-suppilovahverospeltti

Pumpkin isn't exactly a plant I grew up eating. Then again, few veggies are. I usually buy one during the harvest season just because they look so adorable and they're only around once a year. Then I start to scratch my head, wondering how to use it and what kind of dishes would it fit into. They taste so mild I'm afraid I'm going to loose that aroma, but then again it doesn't seem to be at its best just eaten raw either. Somehow everything I try always ends up delicious though.

To combine autumnal flavours, this time I used my pumpkin with yellowfoot mushrooms in a risotto type of dish. For garnishment I also fried some soy flakes and since this has been sort of a hit among Finnish vegans with the title "vegan bacon", I bothered to actually measure the amounts for them as well.

- 1 pumpkin (about 500 g)
- 500 g yellowfoot
- 2 dl pearl spelt
- 4 dl water
- 1 small piece of celeriac
- 1 small punch of fresh parsley
- 4 garlic cloves
- 2 tbsp rape oil
- 1 tbsp apple wine vinegar
- 1 dose of stock
- saffron

Smoky soy flakes:
- 4 dl soy flakes
- 0.5 dl soy sauce
- 1 tbsp dark syrup
- 1 tbsp chipotle sauce or liquid smoke
- 2 tsp rice vinegar
- oil for frying

Peel the pumpkin and the celeriac. Cube both. (Don't throw away the pumpkin seeds. They'll make a nice snack, especially when roasted.) Put them into a pot together with oil and turn around until they've softened up.

Add the spelt. Keep sauteing a couple of minutes more. Then add the water, the stock and the spices. While the spelt is cooking, put the mushrooms on a dry pan. Toss around until the extra liquid has boiled away. Finalize by adding some oil at the end of frying. When the spelt looks done, combine it with the mushrooms and the parsley.

For the soy flakes, measure all the liquid parts into a bowl. Mix. Add the flakes. Let them marinate while you heat up the oil in a pan. Fry until they've acquired some nice colour. Use in a pasta, salad or this spelt right here.

Nutritional values / 1820 g:
energy 1135 kcal
fat 58 g
protein 60 g
carbohydrates 80 g
fiber 33 g

Mushroom Hunter's Bread ‒ Sienestäjänleipä

At some point this morning I noticed I had accidentally published a completely empty draft with this headline. That was embarrassing. Apparently it had gained 30 views before I noticed anything. Sorry if you were one those people who clicked in vein. Here's the real post.

In the 70's cafés and bars served warm sandwiches instead of hamburgers. To modern reader those classic recipes may sound somewhat dull or not-so-nutritious but then again, that does apply to most hamburgers too. They can be rather filling evening snacks or lunches even today, especially if served with a side salad. Mushroom hunter's bread is my adaptation from a classic called metsästäjänleipä or hunter's bread, consisting of a meat steak or patty and mushroom sauce.

- 4 rye bread pieces
- 4 basic soy or pea patties
- 0.5 l mushrooms of your choice (I used sheep polypore)
- 2 dl oat cream
- 1 onion
- 1 small punch of fresh parsley
- 2 tbsp rape oil
- black pepper
- salt

Chop the mushrooms and sauté on a dry pan until the extra juice has vaporized and they've even caught some colour. Add the oil and the onion, chopped as well. When the onion has become translucent, add the cream and the spices. Let the sauce simmer until it seems thick enough. Finalize with parsley.

Toast the bread slices. Place a soy pattie on each of them. Pour the sauce generously over them all.

Nutritional values / 1 bread / 343 g:
energy 379 kcal
fat 16 g
protein 19 g
carbohydrates 41 g
fiber 10 g

Cloudberry Cups ‒ Lakkamaljat

My spouse prepared us a habanero pie for dinner so I took care of the dessert. This one gets full 10 points for the effort/luxury ratio. The only part that involves cooking is the caramel sauce, but even that only takes 15 minutes or so. Learning how to make it involves some trial and error (I've usually ended up with a chewable fudge instead of a sauce) but even so the result is rarely anything of which you wouldn't enjoy destroying all the evidence.

I've rarely used cloudberries in my recipes though they're among the most delicate tasting berries I know. It's pretty telling how many names it has even in literary Finnish: lakka, hilla, suomuurain, valokki and lintti are the most common ones you hear. The problem is they live in swamps and though Finland in general is the swampiest land on the planet there's barely any anywhere near where I live. So every time I've met a cloudberry I've picked it straight into my mouth. Picking them isn't quite as fast or easy as say, picking lingonberries either since one shrub only bares one berry and you need to move a lot around, bending and stretching. Which is why they also cost several times more than most berries and I bear to buy them only about once a year.

- 500 g cloudberries
- 4 dl vanilla flavoured soy or oat yogurt
- 1.5 dl farin sugar
- 1 dl oat cream
(- 3 tsp instant coffee powder)

Measure the sugar, the cream and if you wish, the coffee powder into a pot. Cook it on a low temperature, stirring most of the time. When it starts to look more like a pile of frog spawn than just regular boiling liquid you can try dropping a small spoonful into a glass of cold water.

If the result sticks together instead of dissolving into the water you are done and should quickly take the pot away from the heat. In case you can even mold the drop between your fingers congratulate yourself for you have managed to prepare fudge by cooking the sauce too long by a minute or two. You can still probably pour it over the dessert but it does require chewing.

Pour half of the yogurt on the bottom of your serving glasses. Carefully add half of the cloudberries and then half of the sauce. Make a second layer of them all. Serve immediately.

Nutritional values / 1105 g:
energy 1787 kcal
fat 23 g
protein 27 g
carbohydrates 158 g
fiber 36 g

Yellowfoot Pyttipanna with Carrot Ketchup ‒ Suppispyttis porkkanaketsupilla

(First of all, sorry about the terrible photo. This is why you should always prepare dinner at noon.) Yellowfoot might just be my favourite mushroom. Partly because hunting them is so full of feelings. First you gaze into the ground, lift trunks and are certain you'll never going to find a single one. But after that one dead leave turned out to be a yellowfoot you have to sit down to pick them. At the end you have to stare at clouds to get out of the forest, because hey, you can't just leave them in the there alone in case you see more of them. They rarely have bad parts or maggots, the whole cute little mushroom is about the curly but sturdy foot which hides half into the ground. The taste and structure are so pleasant they'll fit into pretty much every dish you can think of.

In case you haven't noticed already, I rarely have the patience to follow recipes thoroughly. I use them more for drawing ideas and in case of baking, for proportions. Saara Törmä's recipe's often make important exceptions. They're homestyle and simple but have that certain twist that makes them special. This one is a variation of pyttipannu she's written for the Green party's newspaper. The name sounded fun and so followed it almost literally, only adding a can of beans into it. I even decided to try the recommended condiment too, although it sounded a little odd. A little googling revealed to me that indeed, the word ketchup doesn't imply tomatoes, it's just that we're so used to the tomato version. Somewhat surprisingly ketchup's origins seem to be in 17th century Chinese fish sauce and the tomato version was only developed in the 19th century USA. Anyway, the carrot version here fits pretty great with the rest of the meal, not to mention adds to the foliage colours.

- 1 l yellowfoot
- 1 kg cooked potatoes
- 2 onions
- 0.5 dl rape oil
- 0.5 dl soy sauce
- 2 tsp curry
- 1 tsp thyme
- black pepper
- salt

The ketchup:
- 500 g carrot
- 1 onion
- 1 dl broth
- 1 dl farin sugar
- 0.5 dl rape oil
- 0.5 dl balsam vinegar
- 1 tbsp paprika
- 1 tbsp salt
- 0.5 tsp cayenne

Start with the ketchup if you plan on preparing them both. Peel the carrots and cook them. Save a decilitre of the broth. Chop the onion, heat up the oil and sauté. Combine all the ingredients and purée smooth. Let the ketchup simmer on low heat for half an hour. Cool down.

Fry the mushrooms until the extra liquid has vaporized. Move aside for a moment. Cube the potatoes. No need to peel them unless you want to. Chop the onions too.

Fry the potatoes alone for couple of minutes. Add the onions and the mushrooms. Turn around. Add the spices. Keep frying until the onions are soft and the potatoes have acquired a pretty colour.

Enjoy with the carrot ketchup. The leftover ketchup stores for about a week in the fridge but you can also store it longer by freezing.

Nutritional value / 1835 g (the pyttipanna):
eneergy 1247 kcal
fat 48 g
protein 32 g
carbohydrates 163 g
fiber 29 g

Nutritional value / 850 g (the ketchup):
energy 730 kcal
fat 46 g
protein 5 g
carbohydrates 70 g
fiber 15 g