Posts tagged recipe
gooey tahini dreams

writer: emma ranne
picture: emma ranne


Who doesn’t love creamy gooey tahini? The perfect pair to drizzle over your morning oats, mixed with lemon into a dreamy salad dressing or as the secret key to velvetiness in your hummus.

Besides its tastiness tahini is also a pretty great food from the perspective of nutrition. 2 tbsp of tahini (from unhulled seeds) counts for 195mg calcium of your daily (in Finland) recommended 800 mg. Tahini is also a source of calium and magnesium and the protein content isn’t looking too bad either. Most of all it’s of course a very yummy source of healthy fats.

This was my first go at making tahini myself and it was so easy and quick to do that I feel pretty silly for having waited so many years consuming jars of store bought tahini before giving this one a go. The end product was tastier, way more budget friendly and since I bought the sesame seeds from a bulk store it was zero waste too. Win, win, win I’d say.

I really hope you’ll give this one a go!


  • 240g sesame seeds (I used unhulled, for the extra calcium)

  • 40g sesame oil (could be skipped if you were to have an extra powerful food processor

  • a pinch of sea salt


  1. Toast the seeds in a hot skillet for about 5 min until lightly browned. Be sure to stay close and keep an eye on the process, the seeds burn super easily. Take off the heat and let cool down for about 30 min or longer

  2. Pop all the ingredients in your blender and blizz it together. It might take a few rounds of scraping the sides of the blender with a wooden spoon to get it all nicely mixed. Also keep the oil handy and add more if you feel like it needs it.

  3. Check the taste and keep in a sterilized jar.

Can’t wait to get experimenting with other nut and seed butters! Do you have a fave?


Calcium intake of vegans (

cabbage miso coconut soup

(vegan & gf)

writer: emma ranne
picture: emma ranne

Red Cabbage, miso and coconut soup

Cooking Playlist:

Ok so hold on before you read any further… like we all know every recipe needs a soundtrack (or if that wasn’t a thing already, now it is). Anytime I’m cooking soup it’s Soup for One by CHIC. Heh.

Like confessed many times before I’m all about soups, especially Sunday meal prep soups. Today’s recipe is extra vibrant, very budget friendly, nutritious and most importantly super delicious. To be exact. It’s so delicious I dropped everything I was doing to get the recipe out here for you to try as soon as possible. So without further rambling here it is:

cabbage miso coconut soup


  • 500g red sliced red cabbage

  • 100g (frozen) cauliflower florets

  • 1 medium sized red onion

  • 2 stalks of celery

  • 1 tsp of each: coriander, ginger and mustard seeds

  • 2 tbps tamari

  • 100g coconut milk

  • a generous tbsp of miso paste (I used red miso)

  • a squeeze of fresh lemon and some olive oil


  1. Cut your onion and celery, heat a sauce pan and lightly cook the onion and celery in a drizzle of oil until they start to soften (about 3 min). Add your spices and cook for a few more minutes.

  2. Add the cauliflower and about 100ml of water. Cook until the cauliflower is at let’s say medium (if you use frozen cauliflower, just wait until it melts a little).

  3. Add the cabbage and 800ml of water , bring to a simmer and let it the cabbage cook for 5 min. Turn of your heat, add in the coconut milk, give it a stir and cover with a lid. Let the soup rest under the lid for 5 more minutes before adding in the miso and lemon and giving the party a mix with either a stick blender.

  4. Check the taste, add more spice if needed and serve with some seeds and fresh herbs.

our inlace christmas table

(vegan, mostly GF)

writer: emma ranne
picture: catarina böckerman

healthy christmas cookies

With only two more nights (or three for our non Scandinavian readers) until Christmas, it’s time to settle into holiday mood, dig into your recipe archives and pick what to set your table with this Christmas. We gathered a list of recipes from some of our favourite blogs and curated a little Christmas menu that we would love to try out next week. With this we want to wish you a soft and cosy Christmas - happy days, yummy food, and especially time for and from those you love. X

in the AM

  • Some extra creamy vegan rice porridge, a Finnish Christmas tradition - this one by Jenny Mustard is topped with lingonberries and baked tahini pears. After a few years of experimenting with different vegan variations I think the best result is achieved when the rice is cooked in Oatly’s Ikaffe - coconut cream is lovely too. Oh and topped with lots of ceylon cinnamon!

  • Or if you want something a little different but still in the category of rice porridge try the black rice pudding by fan of this planet.

  • Try and top the porridge with this chia and orange blossom jam , by Vanelja.

  • If you’re not into porridge you could try to make some home made coconut yogurt topped with some oven roasted plums or bilberries and gingerbread crumbs (-> see recipe for GF gingerbread down below)

at pm

and something sweet

cherry chocolate bliss


This cacao-cherry-ice latte is sweet but not too sweet, chocolatey but not too chocolatey and definitely amazing. The added power from maca and ashwagandha give a nice boost to this delicious superlatte. Maca- known as the "sex  superfood" will give your energy levels a lift, while Ashwagandha keeps your stress levels nice and low. 
Enjoy on a hot summer day, preferably from a fancy glass to make it a little extra. 


You'll need (for 1 portion)

2 dl oatmilk

1 date

5 cherries

1 tbsp raw cacao

1 tsp maca powder

1 tsp Ashwagandha

handful of ice


Blend everything together in a blender and pour over ice (optional)
Enjoy your moment of bliss x

cauliflower x chocolate ice cream

(raw, vegan, gf)

writer: emma ranne
picture: emma ranne

raw vegan chocolate cauliflower ice cream

It's actually been hot here in Helsinki lately and thus it's time to bring back the ice cream game.  I love to experiment when it comes to ice creams (yeah ok I love to experiment when it comes to food in general, but ice cream is an especially fun experimenting field). I like to challenge myself and lately I've been trying to learn new ways of hiding raw veggies in unexpected recipes. Also in my ice creams. Are you ready to try the sweet combo of cauliflower and chocolate?


ingredients (for one)

  • a big handful of frozen cauliflower
  • 2 frozen coconut milk ice cubes
  • half a frozen banana
  • a splash of oat milk
  • a table spoon of raw cacao
  • a few drops of stevia (or a date or 2)




  1. Cut your cauliflower in chunks and pop them in the freezer the night before you plan on making your ice cream. I used raw cauliflower, but if you're after an even creamier texture you could cook the cauliflower for a couple of min before freezing it. Make coconut milk ice cubes simply by freezing canned coconut milk in ice cube forms and also remember to check if you're good on frozen bananas (we've all been in that situation where you think you still had a banana in the freezer for one smoothie...)
  2. Simply pop all the ingredients in a (preferably high speed) blender or use a mixing stick to blend the ingredients together. If it's too hard on your blender you can always add some more oat milk or wait for your frozen ingredients to thaw a bit
  3. Enjoy straight away, preferably in hot sunny weather but if the sun is not around we can always pretend it to be that time of the year. 

Hope you enjoy this!

summer rolls

(vegan, Gf)

writer: emma ranne
picture: emma ranne

Colourful Vegan Summer Rolls

If I were to pick a favourite food I would never succeed, but Vietnamese summer rolls would be somewhere quite high up in my top foods list. I mean yummy food with a crafty factor to it when putting them together, how could I not love that? The rolling is the challenging part (check youtube for handy tutorials if you're new to this), but no matter the look the taste will pay off the effort in the end.

When it comes to summer roll fillings, you can let your imagination run wild. I went for the rainbow look this time (or in other words the ''I can't make up my mind so I'll go with it all'' -look). Experiment with your favourite veggies, herbs and sauces. Maybe go for some tofu? Or maybe something sweet to add some contrast. Try and throw in some fruit. Papaya and mango do magic!

in my rainbow rolls:

  • Rice paper (check out the Asian groceries)
  • Daikon sprouts
  • Spiralized carrots
  • Red cabbage, cut thinly
  • Avocado
  • Humus
  • Parsley



  1. Try adding the sauce in the roll. Hummus works nice, peanut satay is a classic!
  2. Cut your veggies super thinly. It's also easier to roll if they're cut at about the same length.
    If you get everything cut into sticks of 7cm, I can tell your creations will look fine.
  3. Pop fresh herbs in the rolls. Maybe mint, basil or parsley like I did.
  4. Don't feel like you have to stick with the classic fillings.
    You could pretty much use anything that is either in sauce form or possible to be cut into sticks.
  5. Try this as a party food! You could ask everyone to bring some random fillings along. 
    Get crafty and creative together!



blossoming cocktails

writer: emma ranne
picture: emma ranne

kombucha and gin cocktail

We created a blossoming cocktail for the upcoming summer parties. This one would fit anything from a late night summer gathering with friends to sunny Saturday afternoon picnics. Or today's first of May picnics here in Finland. You can easily turn this one into a mocktail if you feel like it. 

Simply mix the ingredients together and serve it cold. You can adjust the amounts to fit your taste. Hope you enjoy it!



  • a shot of gin (we used Napue)
    (you can easily switch the gin into sparkling water and more lemon juice)
  • elder flower kombucha (we used Karma Kombucha)
  • lots of ice
  • a squeeze of fresh lemon juice
  • decorate with dried flowers
tara's butternut squash toast


writer: Tara Junker
picture: Tara Junker

Tara Junker Breakfast recipe

This is a recipe by our lovely friend Tara Junker, who also happens to be a food magician (no but seriously, you should check out her insta feed!). We are so eager to give this one a go, but now let's give Tara the word:

At first glimpse this toast may look like so much work, but both the fennel and cashew butter can be made days in advance. I always have some pickled vegetables ready in my fridge to make any meal of the day feel a bit more fancy.


  • 2 slices of sourdough bread
  • 1/2 small butternut squash
  • 2 tsp sumac
  • 1 pinch of salt
  • Olive oil

Cashew butter:

  • 2 dl cashews
  • 1/2 tsp of chili powder
  • 1 garlic clove
  • salt to taste

Pickled Fennel:

  • 1 fennel

  • 1 dl white wine vinegar
  • 3 dl water
  • 3 tablespoons sugar
  • 2 tablespoons organic lemon zest


  • Seeds e.g. hemp and sesame
  • Rucka sprouts 



  1. Pre-heat the oven to 175 degrees. Place the nuts on a baking sheet and toast for 10 minutes. Place the cashews in a food processor and process for about five minutes, scraping down the sides when necessary. Chop the garlic. Ad the spices and blend for another five minutes.
  2. Turn the oven up to 200 degrees. Slice the butternut squash (save the seeds, and toast them as a snack) and pour over some oil, sumac and salt. 
  3. Slice the fennel into thin slices. In a small pott, ad vinegar, water and sugar. Bring to a boil. Add lemon zest and fennels into a glass jar and pour over the vinegar mix. Let it sit for at least 10 minutes.
  4. Toast the bread. Spread the butter on the toasts, ad the fennel and then the butternut squash. Garnish with seeds and sprouts.

P.S. We met up with Tara a couple of weeks ago to have a chat + brekkie date
and oh my it was  probably the pretties brekkie anyone has ever made me!
You can read the interview here.

10 minute recipe: veggie noodles + beetroot hummus

writer: Emma Ranne
Picture: Emma Ranne


Bean pasta and beetroot hummus

This is one of those recipes that came out of a ''I don't know what to cook and I don't have much time to figure it out''' situation, and has been a favourite ever since. Fresh veg, with creamy hummus, spicy mushrooms and lots of vibrant colour. If you have the beetroot hummus ready, like I had this recipe will literally take you like 5 minutes to prep. 


Ingredients (for 1):

  • GF veggie noodles (I used these)
  • 1 tiny or 1/2 of a larger zucchini
  • a handfull of mushrooms
  • chili flakes and paprika (1/tsp of both)
  • beetroot hummus (check down below)
  • fresh parsley

for the hummus (a larger batch):

  • 1 pre cooked beetroot
  • about 200g of cooked chickpeas
  • juice from 1/4 lemon
  • a tbsp of tahini
  • a sprinkle of salt and pepper
  • a tbsp of olive oil
  • water (start with 1 dl and add more untill you have the desired consistency)


  1. prep your noodles and shave your zucchini with a julliane peeler (a regular peeler will do too).

  2. Prep your mushrooms in a pan with the spices.

  3. Make your hummus by mixing all the ingredients in your blender or with a hand blender until smooth and velvety.

  4. Once ready put the pieces together on a plate and sprinkle with a bunch of fresh parsley (more was added after the picture, I love parsley!) and some nutritional yeast if you have that on hand.