Filed under: Cooking, winter seasonal food | Tags: dessert, funnel chantarelle, hemp, lingonberry, rye, vegan croquettes
Permaculture, in case you never heard the word before, is the art of designing sustainable habitats by imitating natural ecosystems. I was invited to one permaculturalist – gathering in one ecovillage, and then to another ecological community, to teach permaculture on an Ecovillage Design Education – course. Permaculture is a design system that searches for solutions for ecovillages, organic gardening, sustainable agriculture and social change, or anything else that gears towards a more sustainable life. The first ecovillage I visited was young and punky, and the second one a bit older and more established, but anyway it was interesting for me to do this little road trip to my past.
I was picked up from the trainstation by the old Hiace full of backbacks and hippies, and we hit the dark snowy roads towards Central Finland. The three – year – old chattered away on the front seat, I got the see mobile phone photos from a demonstration in England, and we stoppes and peed in a row on the roadside snow (yes, alternative people do that). Late at night, we arrived at the ecovillage, and got greeted with a plate of broad bean soup and a house full of friendly people, children and dogs. It was the eve of Spring Equinox, and everybody in the house was bursting with energy for outdoor life, after a winter spent indoors.
In the second ecovillage I get to teach on a Ecovillage Design Education – course, so we talk about permaculture principles: 1. Follow nature’s patterns. 2. If you are not having fun, you are not doing it right! 3. Imagination is the only limit to the system’s yield 4. Start small, observe and interact! 5. Design from pattern to details, et cetera. We also think about closed loops and sustainability. What kind of system is sustainable, and why?
After permaculture we discuss local food and the eco – footprint of different foodstuffs. Which is better, ordinary tea or organic coffee? Which has a heavier footprint, organic local cheese or a canned coconut milk? Sometimes we teachers even don’t know the answers, but after the class we do a hands – on approach on local food, and cook seitan, hemp sauce, nettle pancakes with lingonberries and oven cooked whole oats for the group, and as dessert some whipped rye with berries. It’s chaotic, and fun, and the food is delicious.
In the evenings the communal kitchen is lit and the people clean away the leftovers of dinner. They laugh softly, talk about small things: ” We should put more dish rags on the shopping list!”, somebody leans on the counter, sips a cup of herbal tea. Somehow, I’m a little jealous of that easy companionship, the fellowship of the kitchen counter, even if I once lived here and doomed it not to be for me.
The course is very interesting, and I’m becoming very fond of the morning heart sharing circles: I simple excercise in which we four randomly chosen, very different people talk about our lives and the expectations we have for it. It’s very powerful, and in the end there is no way but to like the people in my group very much. The last morning, we do the hippie classic, a group hug, and it feels like the most natural thing to do in the world.We have woven a surprising little web of connection, in this time and space.
Most likely, if you are a Finnish person trying to eat locally grown food, you are at this time of the year pretty stuffed with root vegetables, delicious that they are, after eating them for months. Now the first green wild veggies are sprouting in the nature, but you can still use some imaginative recipes that don’t require too many fresh ingredients.
Hemp and Funnel Chanterelle Croquettes
These are delicious vegan croquettes, though they ask for a fair amount of mushrooms. But last autumn was really good for funnel chantarelles, so there is plenty to eat. These patties stay together very well, thanks to the proteins of hemp.
This recipe I learned from my friend Aino, thank you!
2, 5 dl dried funnel chantarelles, soaked
2 dl hemp meal
2 dl bread crumbs + 1/2 dl for breading
1 – 2 dl oat milk
1 tsp salt
1 tsp dried paprika
1 tsp dried basil
oil for frying
Soak the funnel chantarelles in water for 10 minutes. Chop the onion finely, and the mushrooms too. Sauté both on a pan, in oil, for a few minutes, then mix together with the hemp meal, bread crumbs and spices. Add oat milk, enough to make a nice dense paste that can easily be made into patties. Let the paste sit for a few minutes, and then make small balls or patties. Roll them in bread crumbs, and fry both sides in oil.
Hemp meal can be easily ground using a food processor.
Serve with mashed potatoes, lingonberry mush and sauerkraut.
Whipped Rye with Berries
This is a surprising dessert! The rye flour will turn light and fluffy, if you have the patience to whip it for several minutes. You can make it with lingonberries, blackcurrants or any other slightly tangy berries
1,5 dl extra fine rye flour
2,5 dl boiling water
0,5 dl sugar
1 tsp vanilla
4 dl berries (if frozen, thawed)
Blend all the ingredients, and whisk with an electric whisk for a few minutes, until fluffy.
Filed under: Cooking, Desserts | Tags: fruit salad, lemon, lemongrass, lime, risotto, salad dressing, tahini, tofu
My childhood school was a Walldorf – school, for thirteen years. So ask me any question about the Finnish school system, and I won’t be able to answer you. But I learned how to make pretty sheep out of carded wool and pipecleaner, how to work with copper, how to flutter backwards and left in the eurythmics class, when there is a Minor cadence in the music, and several little poems to say thanks for the food, in the beginning or at end of the day. And yes, since there are many superstitions regarding Walldorf – education, we did learn our maths, biology and physics according to the state curriculum, along the other approaches to life.
Maybe the most valuable lesson of a Walldorf – school is that most likely you end up spending most of your thirteen years there with the same classmates, and most likely the same teachers too. A Walldorf – school is a community, and in like any community the people don’t always get along with each other well at all, and don’t like each other either. But somehow, when you rub onto each other for thirteen years, finally the worst edges are gone and maybe you have learned something about the human nature as well. And still, after years I finished school when I meet some of my old classmates, I feel an instant familiarity with them, stronger than with any of my other friends.
This Good Friday I spent comfortably with one of my old classmates and her partner. We are such old friends, hold no surprises for each other. My friend always cooks by the recipe; I always cook by the feel. She keeps a beautiful, colourful, neat and clean house, and the story of her life is artistically arranged in photo books. My house is chaotic and mostly outright dirty, and I can’t even recall what I did a year ago, let alone have a photo book about it. We have always been different like that, and I guess we will always remain with our ways. But it is amazing to have a friend that stayed in your life since you were seven years old.
Being secular people, we made Easter food already on Good Friday. In our families there are no strong traditions of what savoury foods to make on Easter, so we somehow ended up cooking citrus – themed food, which does have a feeling of Easter to it, maybe because the yellow colour of lemons. Anyway we made an intensely lemony risotto, a salad with a tangy tahini dressing and citrus – infused fruit salad as dessert.
Lemon – Tofu Risotto
This risotto is from the cookbook Tofukeittokirja (a Finnish cookbook on tofu), slightly modified.
400 g firm tofu
1 lemon, juiced
1 lime, juiced
2 tbsp apple vinegar
2 tbsp honey
a pinch of allspice
1 tsp salt
3 dl arborio rice
8 dl vegetable stock
1 lemon, juiced
grated zest of ½ lemon
2 tsp ground black pepper
2 tbsp oil
50 g vegetable margarine
salt to taste
a pinch of turmeric
almonds and fresh mint for decorating
Mix the ingredients for the marinade, cut the tofu into small squares and mix in, let it marinate for a while in the fridge, preferably overnight.
Chop the onion and heat up the oil and margarine in a cooking pot. Throw in the onion and turn it for a minute or so. Add the rice, and let it sauté until it’s translucent. Remember to keep stirring! Next add the lemon juice and zest. Add vegetable stock little by little, stirring so that the rice is submerged all the time. Let simmer, stirring and adding the stock, for 15 to 20 minutes.
Fry the tofu quickly on a pan, and add it to the risotto, along with a bit of turmeric for a nice yellow colour. Using a cup as mold plate the risotto and decorate with almonds and fresh mint.
Tahini Salad Dressing
1 dl lime juice
1/2 dl light tahini
1 garlic clove
a pinch of salt
Blend everything with a hand held blender. If you prefer a runnier consistency, add some water, but I think it dilutes the taste unnecessary. Our salad contained thinly sliced kohlrabi, green apple, mung bean sprouts, oven roasted cherry tomatoes and dried cranberries.
Lemongrass – marinated fruit salad
This is vaguely the recipe I used as an inspiration for the fruit salad and lemongrass syrup. The result was delicious, though when cooking the marinade it smelled strangely of Indian incense. Here are also good instructions on how to segment citrus fruit. Segmenting citrus is definitely worth the bother!
1/2 cantaloupe melon
1 pink grape fruit
1 dl mint shavings
2 dl citrus juice, from the segmenting + lime juice
1 vanilla pod
2 stalks of lemon grass
1 dl honey
Zest of 1 lime
Segment the citrus, and catch the extra juices in a bowl. Make the syrup: cut the lemon grass stalks to 3 cm long pieces, scrape the vanilla pod and grate the lime zest. Add all the ingredients to a cooking pot, bring to a boil and let simmer a few minutes.
Cut up all the fruit, and add the strained marinade and the finely chopped mint. Let marinate for an hour or so.
This is what you say in a Walldorf – school, to bless the meal:
Earth who gives to us this food
Sun who makes it ripe and good
Dear Earth …. Dear Sun
By you we live
Our loving thanks to you we give…..
Bon Appetit for everyone!