Author Archives: Anni

Finnish Rye Bread

Finnish rye bread is dense and dark and sour, and as biased as I am, I must say it’s easily my favorite bread in the whole world. I always used to think that it’s hard to make, but as it turns out the process isn’t complicated at all – you just need to know what you’re aiming at. […]

Our Favorite Pop Corn

This is how we love our pop corn: with a fiery heat from chili powder, a nice acidic bite from the amchoor, a bit of smokey paprika, a dash of nutritional yeast, and a pinch of salt. These flavors just combine so very well that a bowl of pop corn never lasts very long around here. The […]

Tofu Chocolate Mousse

Tofu chocolate mousse has recently been embraced by a number of mainstream culinary authorities, but for many vegans it’s been basic fare for years – either as a pie filling, cake topping, or simply as a decadent dessert. This is my latest twist on the classic, with a dash of espresso and whole cane sugar […]

Herbed Tofu Salad with New Cabbage

We’ve been eating a lot of cabbage all through the winter, and the arrival of Hungarian new crop cabbage has been a real celebration for us. It’s so soft and green and sweet, perfect to be used in stir-fries and salads of any kind – an indulgence while we wait for the local cabbage crop. […]

Sweet Almond Rolls

The most typically Finnish pastry is pulla, a yeasted sweet bread that comes in various shapes: small round buns, swirly cinnamon rolls, and braided loaves and knots. The dough has plenty of cardamom in it and the rolls are often topped with slivered almonds or pearl sugar for some sweet crunch. The smell of cardamom […]