Chia Pizza w/ Cashew Cheese & Avocado Pesto (GF + V)

Chia Pizza w/ Cashew Cheese & Avocado Pesto (GF + V)

Let me start with a big thank you: big and cozy hugs to all of you taking part to the giveaway on my previous post, and to all of you who’ve sent me lovely comments and well-wishes about our new meal plan. It feels so good to receive such a positive feedback, so thank you! The last few days have been rather exciting, as we were on radio to talk about the veggie life and our meal plan, and we’ve sent the first grocery bags to our customers. If you’ve already tried one, please let me know about your experience, I’d love to hear. You can always reach me by commenting here on the blog, by this contact form, or through Instagram :)

But now, let’s move onto pizza!

Chia Pizza w/ Cashew Cheese & Avocado Pesto (vegan + gluten-free) | tuulia blog
This pizza right here ain’t an ordinary one, but a vegan and gluten-free chia pizza made with true love. Besides the crunchy crust, it has homemade tomato sauce, fresh vegetables, cashew cheese, and avocado pesto. I really think I went to heaven while eating this. Or then I just really love pizza.

I feel that cheese has a crucial role in pizza, and a lot of people have opinions about it. Should the cheese be below or on top of the other toppings (or both), should it be grated or sliced, what’s the best cheese etc. My usual favorites are mozzarella di bufala and soft goat cheese, but for a while I’d been thinking about a vegan version to replace my traditional options. I’ve made cashew cheese for a few years already, and usually had it in vegan caesar salad or with veggie burgers, but it makes a great topping for pizza too. I add my cheese on top as the last thing, so that it doesn’t go to the oven, and the same goes for the avocado pesto too. I love adding something fresh on top of my pizza, so that I can get as much flavor as possible with one bite. No minimalism here :)

It takes a little longer to make this pizza than my usual recipes, but I guarantee you that it’s totally worth it to spend a bit more on time on this. And the recipe is very simple, trust me. The longer you let the tomato sauce to simmer, the better it will be, but if you’re short on time, you can use a store-bought version too. I recommend trying out the cashew cheese and avocado pesto though, as they really bring a great flavor. And if you’re not into zucchini or broccoli, you can always switch them to other veggies or toppings you like!

Sending you good vibes and tasty times! xo

Chia Pizza w/ Cashew Cheese & Avocado Pesto (vegan + gluten-free) | tuulia blog


Chia Pizza w/ Cashew Cheese & Avocado Pesto (GF + V)

notes: if you’re short on time, you can replace the homemade tomato sauce with a store-bought version, and instead the avocado pesto just slice some fresh avocado on top of the pizza.

makes one big or two small pizzas

Crust:
2 tbsp chia seeds + 6 tbsp water
1 cup buckwheat flour
1 tsp baking powder
1/2 tsp salt
2 tbsp olive oil
1/3 – 1/2 cup water

Toppings:
homemade tomato sauce (recipe below)
baby spinach
thinly sliced zucchini
broccoli
cashew cheese (recipe below)
avocado pesto (recipe below)
pine nuts

METHOD:

1. Start by preparing the tomato sauce. The longer you can let it to simmer, the better it will be. I recommend preparing the cashew cheese and avocado pesto beforehand as well, so that they’re ready once the pizza comes out of the oven. The recipes are below.

2. Preheat the oven to 225 C / 425 F degrees. Cover a baking sheet with baking paper and set aside. In a small bowl, mix the chia seeds with water and let thicken for 5 minutes. In another bowl, mix the buckwheat flour, baking powder, and salt.

3. Mix the olive oil to the chia gel and then add the chia mixture along with the water to the dry ingredients. Knead the dough by hand until it’s easily moldable. Form one large or two smaller pizzas from the dough and bake in the oven for about 10 minutes, until the crust is slightly golden brown.

4. Cut ​​the zucchini and broccoli into thin slices, and rinse the spinach if needed. Once the crust is pre-baked, start by adding the tomato sauce and then layer the vegetables on top evenly.

5. Return the pizza to the oven and bake for about 8 to 10 minutes, or until the edges are beginning to brown and the vegetables are slightly softened. Take the pizza from the oven and finish with cashew cheese and avocado pesto. Serve warm, and enjoy!

Homemade tomato sauce:

1 yellow onion
1-2 cloves of garlic
1 tbsp olive oil
400g crushed tomatoes
1 tsp dried oregano
salt & black pepper
a handful of fresh basil

METHOD:

Cut the onion and the garlic to small pieces. Heat a frying pan, add the olive oil and sauté the onions until they soften. Add the crushed tomatoes, oregano, salt and pepper, bring to a boil and let simmer on low heat for about 15 to 20 minutes. Add the fresh basil just before taking the sauce of the heat. Taste, and add spices if needed.

Cashew Cheese:

3/4 cup cashews
1 tbsp apple cider vinegar
1 tbsp lemon juice
1-2 tbsp nutritional yeast
1/2 tsp salt
1/2 cup water

METHOD:

If possible, soak the cashews in plenty of water for at least 4 hours, or overnight. Rinse and drain. Add all ingredients to a blender and blend until creamy and smooth. Begin with a small amount of water and add as needed, depending on the consistency you’d like to have. Store the ‘cheese’ in an airtight container in the fridge.

Avocado Pesto:

2 small avocados
a big handful of fresh basil
a big handful of fresh basil
1/2 lemon, juiced
2 tbsp olive oil
2 tbsp nutritional yeast
salt & black pepper

METHOD:

Scoop the avocados to a blender. Add all the remaining ingredients and pulse until smooth. You can use a hand mixer too to make the pesto. Taste and add more salt / pepper / lemon juice, if needed. Store the pesto in the fridge.

** I made this recipe originally to CocoVi’s site, so you’ll find it from thee too along with other recipes from me! **

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BIG NEWS: I’m launching a Meal Plan Service + a giveaway!

BIG NEWS: I’m launching a Meal Plan Service + a giveaway!

I’ve been waiting for this day for so long now, and finally it’s here. Today’s the day that I’ll get to call myself a foodie entrepreneur in addition to being a food blogger-cookbook author-photographer, and I couldn’t be more excited. Together with my friend (and namesake!) Tuulia Järvinen, we’re a launching a meal plan service called Vegmeals, that hopefully will make your life a bit more easier, greener, and a lot more delicious. And I finally get to talk about it!

Before I’ll jump into more details, I’ll give you a bit of a background. My friend Tuulia behind Wellberries has been running her own meal plan service called Wellmeals very successfully for a few years now. She’s been receiving a lot of requests from clients about a plant-based meal plan, but hasn’t had the time to properly do it. So one day last winter as we were having lunch, talking about our projects and future desires, an idea hit us: we should do the plant-based meal plan together, as it was a service we were both looking for ourselves too. We both love to cook, but grocery shopping every day and thinking about what to cook while having a hanger attack (or a tired kid) in the store was getting a bit old. It would be great to eat nourishing plant-based food, know what to cook a few days in a row, and not to grocery shop every day. So being the food lovers we are, we decided to bring that idea into life, and now our service is live and kicking!

Onto the details: Vegmeals offers a meal plan for a month, meaning you’ll have four recipes together with a shopping list for each week (four weeks and 16 recipes in total). And the coolest thing in this? During this October you’ll be able to order those weekly groceries straight to your home through Alepa Kauppakassi! So you’ll get all the ingredients and the recipes for four different dinners delivered to your door, which is pretty cool in my opinion. And to give you a bit of an idea what kind of recipes the meal plan includes, here’s a few examples:

Lentil Stuffed Sweet Potatoes | VEGMEALSLentil Stuffed Sweet Potatoes

Vegan Tofu Burgers w/ Greens | VEGMEALS

Vegan Tofu Burgers w/ Greens

Energizing Lentil Dahl with Quinoa | VEGMEALS

Energizing Lentil Dahl with Quinoa

Vegan + GF Spinach Pancakes w/ Pea Hummus & Lingonberries | VEGMEALS

Vegan + GF Spinach Pancakes w/ Pea Hummus & Lingonberries

All the recipes are gluten-free and totally vegan, as we wanted to create recipes that would cater to as many as possible, whether you’re a vegan, a vegetarian, or a meat-lover who’d just like to have more vegetables in your daily life. The recipes are easy, they make for 3 to 4 person, and you’ll have your dinner ready in about 30 minutes, so that there’s plenty of time to do much more than cook on your weeknights. The thing that has surprised me the most while doing this, is how much money I’ve been saving simply by planning our meals and buying more groceries at once. And saved money = more hangouts at nice cafés or treating myself to a nice lunch out. It’s a real win-win :)

We’ve been having friends and relatives to test out the meal plan and the recipes, and we’ve gotten such a great feedback. It’s always super exciting to launch these kinds of new projects, but this time I really feel like we’ve come up with something that makes life easier and tastier. You’ll find more information and photos on our website and you’ll be able to order the groceries straight to your home from Alepa Kauppakassi. And don’t forget to follow us on Facebook for more news too! At the moment, the meal plan is available only in Finnish but an English version is in the works and I’ll let you know as soon as it’s available!

And to wrap this up, let’s do a giveaway! I’ll be giving out a PDF meal plan to one lucky winner and to enter the giveaway, just leave a comment below and you’re in. The giveaway ends on Sunday 8th of October at 12 pm. Note that the meal plan is in Finnish. Good luck! :)

If you end up trying out the meal plan or the weekly grocery bags, I’d love to know what you think! And feel free to share the good news to your friends too!

Thank you from the bottom of my heart for reading and supporting my work, and I hope you’ll have plenty of delicious weeknight dinners! ♡


The Vegmeals Meal Plan offers 16 vegan + gluten-free recipes together with 4 shopping lists. So you’ll have four delicious dinners for four weeks! The PDF is 12,90€ and you’ll be able to download it straight after paying.

READ MORE & GET THE MEAL PLAN!


Vegmeals-ateriasuunnitelma viikot 3-4 Vegmeals-ateriasuunnitelma viikot 3-4

Vegmeals Weekly Grocery Bags all include four vegan + gluten-free recipes with the needed ingredients. You’ll be able to order the groceries straight to your door through Alepa Kauppakassi and you can easily add all your other weekly groceries in the same order. The grocery bags start from 55€ + the delivery starts from 5,90€.

The grocery bags are available in the Helsinki Metropolitan Area, but hopefully later in other parts in Finland too!

READ MORE & ORDER THE GROCERY BAGS STRAIGHT TO YOUR HOME! 

Autumn flavors: Gluten-free Mushroom Pie

Autumn flavors: Gluten-free Mushroom Pie

this post is sponsored by Puhtaasti kotimainen.

I feel like I need to be honest with you guys for a moment: I’m terrible at whatever when it comes to mushrooms, especially at foraging them. Or at least my skills at identifying mushrooms have not evolved in the last 20 years. I love, love, love making a trip to the forest and picking mushrooms, but I rarely actually pick them, but instead focus on fresh air, finding the most beautiful poisonous mushrooms, and eating snacks. Because a trip to the forest means snacks, always. So being the beginner as I am in the world of mushrooms, I’ve gotten around to using chanterelles and champignons. And now that the mushroom season is upon us, I’ve got just the perfect thing for all of you out there who’re like me and like to have a foolproof mushroom recipe in their back pocket. Enter: Gluten-free Champignon Pie with Spinach and Feta Cheese.

Gluten-free Mushroom Pie | tuulia blog

I made this recipe on a beautiful and sunny day in early September, when we took a boat ride to Suomenlinna (a historical island in front of Helsinki) to film a cooking video (which you’ll see below!). I decided to make a mushroom pie, as a savory pie + chilly autumn evenings = the perfect combo. Add a few candles and a cup of tea or a glass of wine, and the world just might be yours.

I kept the pie really simple and just added some spinach and feta cheese to go with the champignon, and based on the time it took for this pie to disappear, I’d say it turned out really nice. And it’s such an easy thing to make too, which you’ll see in the video below! I hope you enjoy the video and the recipe, and that they’ll inspire you to enjoy these gorgeous days to the fullest. Wishing you guys all the best! xo

Gluten-free Mushroom Pie | tuulia blog

Gluteeniton herkkusienipiirakka | tuulia blog


Gluten-free Mushroom Pie

makes a 25 cm / 10-inch pie

Crust:
3/4 cup buckwheat flour
1/2 cup rice flour
2 tbsp potato starch
a pinch of salt
5 tbsp olive oil
2/3 cup water, or more if needed

Filling:
200 g champignons (or other mushrooms)
70 g baby spinach
100 g feta cheese

Egg milk:
2 organic eggs
1 2/3 cup oat milk (or other plant-based milk)
2 tbsp fresh thyme
salt & black pepper

METHOD:

1. Preheat the oven to 200 C / 400 F degrees. Measure the flour and salt to a large bowl and mix well. Add the olive oil and water in a few batches while stirring. The dough should be slightly sticky, but easy to handle by hand. Press the batter to the bottom and to the edges of the pie tin and bake for 10 minutes. Prepare the fillings in the meantime.

2. Clean the mushrooms (if needed) and cut into small pieces. Heat a frying pan and cook the mushrooms in olive oil for a few minutes until they are slightly browned. Add the spinach and mix it with the mushrooms. Season lightly with salt and black pepper. Add the mushroom filling to the pie and crumble the feta cheese on top.

3. In another bowl, break the eggs and mix with the oat milk. Season with fresh thyme, salt and pepper. Pour the egg mixture evenly to the pie. Bake for about 30 minutes until the pie is slightly golden. Allow to cool for a moment before serving and then enjoy the pie as it is or with a nice salad!

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Late Summer Juices + my tips for juicing!

Late Summer Juices + my tips for juicing!

this post is sponsored by Wilfa.

I’m sitting at our kitchen table, wearing super comfy clothes, got my reading glasses on, and I’m surrounded by an endless amount of boxes. After living out of a few boxes and in different places for eight months, we’re finally done with our #waterdamagefun. Damn was this whole thing a nightmare. But luckily we have a home now! Since moving is no one’s favorite thing, I thought we could talk about something else, liiiiike juicing! You see, I’m totally head over heels for cold pressed juices at the moment and have found my long lost love for beetroots (I’m drinking a beetroot juice while writing this, ha).

Late Summer Juicing | tuulia blogLate Summer Juicing | tuulia blog

I bought my first juicer about five years ago in the midst of a terrible flu and feel in love with it instantly. For a while I was an avid juice maker but for the last couple of years I’ve been juicing every now and then when a craving hits. A few weeks ago I got to try out Wilfa’s new Andante Slow Juicer and now I’m totally back in the game.

There are two kinds of juicers in the market: cold pressed juicer and centrifugal juice extractors. The latter are the ones you usually in juice bars, as they’re quick at making the juice and you can put whole fruits in the machine. Cold pressed juicer are a bit more fancy, as they press out the juice slowly from the ingredients (you can read more about the differences here). The slow juicer I got (and my old one) are both cold pressed juicers and I prefer these as they keep more nutrients in the juice and produce less waste, which means you’ll have more juice! It takes a little more time when using a cold pressed juicer as you’ll need to cut the fruits and veggies into pieces and there are several parts to wash, but in my opinion the juice has a much deeper and more delicious taste. And as a hater of scrubbing tiny parts and multiple dishes, I’ve got to say that I’ve been pretty amazed how quick it is to clean Wilfa’s juicer. And even if the cleaning part is a bit easier, I still like to make a big batch of juice at once so that there’s no cleaning involved in a few days :)

Wilfa by Hurom Andante Slow Juicer Juicing at Home | tuulia blog
Besides juicing fruits and veggies you can also use this juicer for nuts, avocado, wheatgrass, and berries, and next up is definitely making almond milk. So you might see me go crazy with homemade nut milks and treats involving it. But in the meanwhile, I thought I’d share two of my current favorite juice combos. I’ve got a Kale, Pear & Cucumber Juice and a Beetroot, Fennel & Apple Juice, aka late summer juices as most of the ingredients are now at their best season. The combination of beetroot, fennel, and apple is so tempting that I think you’d like too (thanks so much for one of my followers for  sharing the idea on Instagram!). And below is a collection of my tips for juicing to get you started. Juicy times to you, my friend!


My tips for juicing

The ingredients:

  • Most fruits can be used without peeling the skin, but then it’s best to use organic fruits. For example, I juice apples and pears unpeeled.
  • However, citrus fruits like lemon, lime, orange and grapefruit should be peeled. And the some goes for melons.
  • Do not juice the hard stones of mango, cherries, peach, or nectarines. The small stones of apples and pears can be juiced, especially if you’re juicing just a few.
  • Cut hard veggies, like carrots, beetroot, and celery to small pieces.
  • If you’re using large leafy greens, I recommend tearing them into smaller pieces so that your juicer won’t get stuck.

Juicing:

  • It’s definitely easiest to wash the juicer straight after juicing when the pulp is still moist. Do not let it dry for hours and then try to wash it (like I sometimes do :)).

About the recipes:

  • When choosing ingredients, I like to think about what color I’m in the mood for. For example, carrot, beetroot, orange, red cabbage, grapefruit, and ginger go together for their color and taste. Leafy greens, cucumber, celery, fennel, broccoli, lime, lemon, apples, kiwi fruits, and pears are great for green juice. I usually pick up 3 to 5 ingredients for my juices.
  • Use your creativity freely and try all kinds of combination that you’re in the mood for! That’s how I’ve found my favorite mixes.
  • Juices are great bases for smoothies too and I like to sometimes replace plant-based milks with juice. A few pieces of frozen spinach, some pear, and a couple ice cubes with a splash of green juice make a wonderful smoothie.

Beetroot, Apple & Fennel Juice | tuulia blog Kale, Pear & Cucumber Juice | tuulia blog


notes: I recommend using organic ingredients as much as possible, especially if you’re using them with their peel. apples and pears should be a bit raw when juicing, as they produce more juice and less pulp!

Kale, Pear & Cucumber Juice

a big handful of kale
1 big cucumber
2 pears
1 lime

METHOD:

Rinse and cut the fennel and celery into small pieces. Peel or wash the pears carefully. Cut the lime into a few pieces and remove the peel. Juice all ingredients, serve, and enjoy! Store the rest in a sealed glass jar in the fridge.

Beetroot, Fennel & Apple Juice

5 beetroots
2 apples
1 big fennel

METHOD:

Peel or wash the beets carefully. Rinse the apples and cut the beets and apples into small pieces. Juice all ingredients, serve, and enjoy! Store the rest in a sealed glass jar in the fridge.

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Gluten-free Banana Zucchini Bread

Gluten-free Banana Zucchini Bread

You realize that you’re pretty deep in the food world when you find yourself typing zucchini quotes to your search bar. I probably had an idea to say something funny about zucchinis and this was the best I could find:

”Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.” -Jim Davis

One of my favorite things in cooking is to use vegetables in baked goods and in surprising ways. Like using carrot in breads, nettle in omelettes, sweet potato in cake batters, avocado in desserts, and so on (okay these are not probably surprising ways to us foodies but to my dear grandmother who’s reading this these might sound pretty extreme). So lately I’ve been loving zucchini (it’s one of my absolute favorite veggies) and ended up making this banana zucchini bread last week. As soon as the first loaf was finished I had to make another just because my family, and especially my dad who is now trying to give up white sugar and is a total cake and desserts lover, loved it so much. And the best thing? This one is super easy.

Banana Zucchini Bread (gluten + dairy free) | tuulia log

This recipe is actually a replication of two of my previous recipes: the banana bread here on the blog and the zucchini muffins on my free e-book. So I kind of just turned that muffin recipe into a bread by adding some zucchini to the batter and reduced the amount of bananas a bit, which made the bread even more moist than just the regular banana bread, a.k.a. just the way I like it. It’s really nice fresh from the oven, but as a lover of some over-the-top treats, I like to have my piece (or let’s be honest, two or three..) with some coconut yogurt, banana, fresh berries, and a drizzle of maple syrup. Yum. What a wonderful thing this life is. Sending you guys lots of love and feel-good vibes! xo

Banana Zucchini Bread (gluten + dairy free) | tuulia log


Gluten-free Banana Zucchini Bread

notes: I’ve tried this bread with different mixtures of gluten-free flour and I always recommend baking with a mixture of two or three flours for the best result. I personally love the combination of oat, almond, and rice flour but buckwheat and millet flour are great in this too!

makes a 24×10 cm loaf

2 big ripe bananas
3 organic eggs
1/4 cup extra virgin coconut oil (or mild olive oil)
3 tbsp organic honey (or maple syrup)
1/2 cup oat milk
1/2 cup grated zucchini (about a 10 cm piece)
2 cups gluten-free flour* (for example oat, almond and rice flour)
2 tsp baking powder
a pinch of sea salt
2 tsp ceylon cinnamon
walnuts, rolled oats, and coconut flakes for decoration

METHOD:

1. Preheat the oven to 175C / 350F degrees. Cut the bananas to a blender. Add eggs, coconut oil, honey, and oat milk to the blender and blend until smooth. Grate the zucchini and place into a large bowl. Pour the banana mixture into the bowl and stir well.

2. Measure the flour, baking powder, salt, and cinnamon to the bowl and mix thoroughly. The batter should resemble a muffin batter and not a typical bread dough. If it feels too runny though, add a bit of flour.

3. Grease a loaf pan lightly with coconut oil and pour the batter to the pan. Top with some walnuts (I like to crush them by hand), rolled oats, and coconut flakes. Bake for 45-50 minutes until the bread is golden brown. Let cool before serving.

4. If you end up having some leftovers, I recommend storing the bread in the fridge. You could also freeze some slices of the bread and then just pop them to the toaster when a craving hits!

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Pancake Cake w/ Summer Berries

Pancake Cake w/ Summer Berries

If you’ve been reading my blog for a while, you’ve probably noticed that I’m not a very traditional baker with exact measurements or fancy techniques. Actually, I’m the very opposite with a not-so-patient-character and a big desire for making things as easy as possible. A lot of my cookings are born with the idea of making as little mess as possible and simplifying things and techniques. Maybe a few of you are the same? I love food and cooking, but not so much that I’m willing to spend hours in the kitchen, at least most of times.

A few summers back I made this super easy gluten-free chocolate cake that has become unbelievably popular, and I felt like it was time for another cake as simple as that one is. Enter: Pancake Cake with Summer Berries! And no, I’m not declaring that pancake cake is anything new, but I make my pancake in a blender (!) and the fillings and toppings are very easy, which makes the whole process muy fácil. And that’s what I live for!

Pancake Cake w/ Summer Berries (gluten + dairy-free) | tuulia blog

I created this recipe originally for a Finnish berry company Pakkasmarja, but as my friends sent me messages asking for the recipe, I knew I wanted to share this with you too. Instead of using multiple flours, I made the pancake simply with rolled oats and mixed the batter in my blender. Genial, even if I say so myself. And once the pancake is baked and cooled, you just cut it into big squares and top the pieces with all sorts of goodies. When I was shooting these photos, I wanted to simplify things a bit and used a store-bought oat-based whipping cream, but you can use other (plant-based) whipping creams too, or make your own whipped coconut cream, that’s my favorite for cakes. Besides the cream, I filled the cake with berry mash, sliced banana and looooots of fresh berries. I also tested oat yogurt instead of the cream in one of the layers and it was delicious too! Next time I’m planning on using whipped coconut cream, fresh berries, and nectarines and peaches. Homemade apple sauce would be divine too. Or a sauce with stewed rhubarb. Or ice cream… Okay, you probably got the point that there are a lot of options here. So go with the ones you love!

Sending you lots of hugs from (finally) sunny and blue-skied Scandinavia and hoping you’re having a wonderful summer! xo

Pancake Cake w/ Summer Berries (gluten + dairy-free) | tuulia blog


Pancake Cake w/ Summer Berries

notes: if you don’t have a blender, you can prepare the dough by hand in a large bowl. in that case, use 2 cups of oat flour instead of rolled oats. If I’m looking for a short-cut, I sometimes use oat-based whipping creams (Oatly is my favorite), but other plant-based creams will do fine too. 

serves 6 to 8

Pancake:
1 1/2 cup gluten-free rolled oats
1 tsp baking powder
¼ tsp ground cardamom
a pinch of salt
3 organic eggs
3 cups oat milk (or other plant-based milk)
3 tbsp honey
2 tbsp organic butter (or coconut oil) 

Filling + toppings:
dairy-free whipping cream OR whipped coconut cream
mashed berries
banana, sliced thinly
fresh berries

METHOD:

1. Measure the oats to a blender and pulse into flour. Add all other ingredients except the butter and blend until smooth. Pour into a large bowl and let the batter rest for 20 minutes. Preheat the oven to 425 F / 225 C degrees.

2. Cover a baking sheet with baking paper and add 2 tablespoons of butter to the baking sheet. Place the baking sheet to the warm oven for a few minutes, until the butter has melted. Take the baking sheet from the oven and pour the pancake batter to the sheet. Bake for 25 to 30 minutes, until the pancake has got a beautiful golden-brown color. Allow the pancake to cool well before assembling the cake. Prep the fillings in the meantime.

3. Prepare the whipping cream and chop fresh berries into small pieces. When the pancake has cooled well, cut it into 4 to 6 equal pieces. Assemble the cake by piling pieces of the pancake, whipped cream, mashed berries, banana slices, and fresh berries on top of each other. Finish with lots of fresh berries, serve, and enjoy!

A Summer Classic: Raw Strawberry Cheesecake

A Summer Classic: Raw Strawberry Cheesecake

So I made a cake. It was my husband’s birthday yesterday and being a food blogger and a passionate baker, I feel it’s my duty and calling to make a cake for my loved ones. And sometimes for myself too. But making a cake for someone else is a lot more fun. But okay, let’s get back to this cake. I posted a raw strawberry cheesecake recipe here on the blog a few years ago, but I felt it needed a bit of an update so I decided to make a new version of it. I chose to make it this weekend, as strawberries are now in their best season here in Finland, and this cake has a lot of them. I also got a bit carried away on the process…

You see, I intended to make a pretty two-layer cake and then top it with just fresh strawberries and coconut flakes. Like this.

A Summer Classic: Raw Strawberry Cheesecake with all the toppings | tuulia blog A Summer Classic: Raw Strawberry Cheesecake with all the toppings | tuulia blog

It’s pretty, but kind of minimalistic. And I felt like doing something over the top. So I got this idea to add some ice cream on top… and serve it with more ice cream. And yes, I did both of them.

A Summer Classic: Raw Strawberry Cheesecake with all the toppings | tuulia blog

And DAMN was it good. Like r.e.a.l.l.y. good.

The cake was super creamy, but not too ‘greasy’, like raw cakes sometimes are when you add a lot of coconut oil to the batter. I added only a few tablespoons of coconut oil to the filling and kept the batter really thick, and then sweetened it only with a banana and a very small splash of honey. The strawberries are now so sweet, that you really don’t need that much additional sweetener. Meaning you can have a huge scoop of ice cream on top of your slice. Hehe.

I’m starting to feel that this post is turning out totally different than it was supposed to be, but let’s see this ramble just as a declaration of love for summer, ice cream, and strawberries tasting like little pieces of heaven. And for the fact that’s it’s holiday season, time to ditch the city, and spend the next couple weeks at summer cottages and around the archipelago. Picture a very satisfies smiley face here. It’s me. I plan on making a lot more yummy recipes and eating all the berries I can find during the next couple weeks. I hope you guys are having a great summer and spending it in a way that makes You feel good. And eating strawberries too. Sending hugs to all of you guys, be well! xo


Raw Strawberry Cheesecake

notes: I rarely have very exact measurements when I make a raw cake, as I think it’s best to taste the filling as you make it and add some sweetener, berries, lemon juice, or something else, if I feel like the filling needs something more. so feel free to modify my recipes to your liking!

8-inch / 20 cm springform cake pan

Crust:
1 1/2 cup walnuts (or pecans / almonds)
a tiny pinch of salt
6-8 fresh dates, pitted

Filling:
1 1/2 cup cashews (soaked overnight)
1 ripe banana
1 big lemon, juiced
2/3 cup coconut milk
2/3 tbsp coconut oil, melted
1-2 tbsp organic honey (or maple syrup)
1/2 tsp vanilla powder
4 cups fresh strawberries

Toppings:
sliced strawberries, coconut flakes & (vegan) ice cream

METHOD:

1. Place the cashews in a big bowl, cover with water and soak overnight or for at least 4-6 hours until making the cake.

2. Start by preparing the crust. Add walnuts and salt into a blender or a food processor and grind until fine crumble. Cut the dates into smaller pieces and add in couple turns. Blend until you get a sticky dough. Line the bottom of a cake tin with baking paper and press the dough to the bottom of the cake tin. Place it in the freezer while making the filling.

3. Rinse the blender. Drain and rinse the cashews and add them to the blender. Add the banana, lemon juice, coconut milk, honey, 2 tbsp of coconut oil and the vanilla powder. Blend until very smooth and creamy. Taste, and add more honey / lemon juice, if needed.

4. Take the cake tin from the freezer and pour about 1/3 of the filling on top of the crust. Add about 2 cups of strawberries and 1 tbsp of coconut oil to the blender and blend until smooth. Pour the strawberry filling on top of the first layer and place the cake back to the freezer for 4-6 hours, until the filling has set.

5. When the filling has set, take the cake from the freezer and remove the sides of the cake tin carefully. Let thaw for 15-20 minutes before serving and then decorate with the remaining strawberries, coconut flakes, and some ice cream if desired. Serve, and enjoy!

6. The cake will remain good in the fridge for a couple of days, for longer periods, store in the freezer.

Grilled Portobello Pizzas & Vegetable Skewers w/ Lemon & Basil Oil

Grilled Portobello Pizzas & Vegetable Skewers w/ Lemon & Basil Oil

this post is sponsored by Puhtaasti kotimainen.

A few weeks ago I got to experience something new and fun, as we filmed a cooking video for Champ mushrooms in our inner yard. I got to throw a mini grill party and make two different recipes in a small kettle grill – for the first time in my life – and then we filmed it all! I’m definitely not an expert when it comes to grilling, but I do have a deep passion for simple and tasty summer meals, so I came up with two very easy, yet very delicious recipes: grilled portobello pizzas and grilled vegetable skewers with lemon and basil oil. They really are very simple and only require a few ingredients, so they’re very summer-cottage-no-amenities-friendly. Check out the video below and see me make them!

Grilled Vegetables with Basil & Lemon Oil | tuulia blog

These grilled portobello pizzas were an instant favorite among all my taste testers and they really are that good. Grilled portobellos are very tasty in itself (and great for burgers!) but I really love stuffing them with different kinds of toppings. This time I went for very simple flavors and made the pizzas with tomato paste, fresh tomatoes, bufala mozzarella, and fresh basil. Next time I’ll try spinach, olives, herbs, and maybe feta, so there are lots of options for toppings. And if you’d like to make a vegan version, you could go for a vegan cheese, or just add lots of veggies or other tasty toppings, like artichokes and sun-dried tomatoes.

For my other recipe I wanted to use champignon mushrooms, so I made vegetable skewers with the mushrooms, cauliflower, and zucchini. My secret to tasty grilled vegetables is to marinate them after they’ve been grilled, not before. Adding the marinade to the already grilled vegetables makes them really flavorful, and also that way you won’t have to worry about dripping all that tasty marinade to the charcoal / gas. Grilled cauliflower and zucchini are my favorites, but cherry tomatoes, broccoli, corn, or even watermelon and pineapple would be great in these skewers too. And I also love grilled apple!

You’ll find both of the recipes below and from the Puhtaasti kotimainen site, which has lots of other recipes too, including a few ones I made for them last summer. I hope you like the video and the recipes, and I wish you all a wonderful, relaxing, and tasty midsummer weekend! Enjoy, friends! x

Grilled Vegetables with Basil Lemon Oil | tuulia blog


Grilled Portobello Pizzas

makes 4 pizzas

4 portobello mushrooms
1 tbsp olive oil
3-4 tbsp tomato paste
a handful of cherry tomatoes or 2 tomatoes, sliced thin
1 ball bufala mozzarella, sliced
fresh basil
salt & black pepper

METHOD:

1. Warm up the grill. Clean the mushrooms gently and remove the the stem. Remove brown gills from the undersides of mushroom caps using a spoon. Brush a bit of olive oil over both sides of the mushrooms and add a pinch of salt.

2. Place the mushrooms bowl side down and grill for about 5 minutes, until the mushrooms have a bit of color. You can also fry the mushrooms on a grill pan. Take the mushrooms off the grill or pan, or fill the mushrooms directly in the grill, if it’s not too hot.

3. Flip the mushrooms and spread a bit of tomato paste on the bottom of each portobello. Fill with sliced cherry tomatoes and mozzarella and continue to grill / fry for about 5 to 10 minutes, until the cheese is melted and the mushrooms have softened. Move the mushrooms carefully to a plate and finish with fresh basil, salt, and black pepper. Serve warm and enjoy!

Vegetable Skewers w/ Lemon & Basil Oil

notes: if you’re using wooden skewers, remember to soak them beforehand for 30 minutes to prevent them from burning. if you like, you can add other vegetables to the skewers too!

serves 4 as a side

200 g champignon mushrooms
½ zucchini
½ cauliflower
¼ cup lemon & basil oil
+ skewers for grilling

Lemon & Basil Oil
notes: you’ll end up with some extra, but you can use it as a dressing for salads or other grilled food, or store in the fridge for a few days. 

makes about ¾ cup

1 medium bunch of basil, stems removed
1/2 lemon, juiced
¾ cup olive oil
a pinch of salt & black pepper

METHOD:

1. Start by preparing the basil oil. Add the basil, lemon juice, olive oil, salt, and black pepper to a blender and blend until smooth. Pour into a glass jar and set aside.

2. Clean the mushrooms and remove the hard stems. Cut the zucchini and cauliflower into chunks and thread the vegetables alternately onto a few skewers. Grill on medium heat for about 10-15 minutes, until the vegetables have softened and the mushrooms are clearly browned.

3. Take the skewers off the grill and remove the vegetables from the skewers carefully. Add to a big bowl, pour about 1/4-1/3 cup of the basil & lemon oil on top and mix well. Let marinate for at least 15 minutes before serving. Serve and enjoy!

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Spinach, Broccoli & Feta Quiche (GF)

Spinach, Broccoli & Feta Quiche (GF)

this post is sponsored by Asennemedia & Risenta.

There’s always been something magical about summer for me, and I feel like a different person when the warm rays of sunshine hit me for the first time. Maybe it’s because I was born in the summer and live for the sun and sea, but I feel like something lights up in me during these warmer months. Spending time in different cottages and in the archipelago is a must for me, but there’s something special about being in the city too. It takes a bit of extra when you don’t have a yard or a balcony, but I’ve got my own ways to enjoy the outdoors. When it’s nice out, I pack my lunch and have a solo picnic, or I take my laptop with me and work in the park / on the shared yard of our apartment building / at a cafe terrace. And yes, it’s hard to see your laptop screen and sometimes it gets way too hot, but at least I get to be outside! On warm nights, we also like to eat our dinner outside so we just pack some food in a basket and enjoy it nearby in the park or on the beach. Last weekend we took our grill, a bunch of friends, and a lot of food with us, but usually things are quite simple. And in the summertime I really love a savory baked good, like this spinach, broccoli and feta quiche.

Spinach, Broccoli & Feta Quiche (GF) | tuulia blog Gluteeniton kasvispiirakka Spinach, Broccoli & Feta Quiche (GF) | tuulia blog

A quiche is something we usually make on a Sunday night and have been making it for years, but somehow I haven’t got around sharing a recipe before. Maybe it’s because I never make the same thing twice and mostly use leftovers, but there are a few things I’ve learned while making it multiple times: a good gluten-free crust needs a combination of a few different flours, there’s never enough fillings, and instead of using cream, go for a mixture of plant-based milk and eggs. I love using all sorts of veggies, but my staples are spinach, broccoli, zucchini, and cherry tomatoes. This time I used spinach and broccoli, and as feta cheese is my summer weakness, I added it on top before baking. I think quiche is great as a light dinner, or as a main when served with a good salad, and we eat it for breakfast and as an afternoon snack too. I usually don’t even bother to warm up my piece, but just enjoy it as it is :)

I’ve been making a few recipes for Risenta during this year and I got a bunch of gluten-free flours for this post. As I mentioned, I think a good crust needs a mixture of flours, so I used rice, almond, and teff flour for this recipe. Rice and almond flour are great in all sorts of baked goods but I really like teff in savory recipes, as it’s more of a wholegrain flour and brings some great flavor to the dough. Buckwheat is another favorite of mine and you can use it instead of the almond flour, if you wish to make a nut-free version.

Wishing you all lots of delicious moments in your summer kitchen! Stay well, friends!

Spinach, Broccoli & Feta Quiche (GF) | tuulia blog Spinach, Broccoli & Feta Quiche (GF) | tuulia blog Spinach, Broccoli & Feta Quiche (GF) | tuulia blog


Spinach, Broccoli & Feta Quiche (GF)

notes: I love using all kinds of vegetables, so feel free to use your favorites.

dish measurements: 31 x 20 cm / 12 x 8 inches

Crust:
1/2 cup almond flour
1/2 cup rice flour
1/2 cup teff flour
2 tbsp potato flour
a pinch of salt
5 tbsp melted coconut oil (or olive oil / butter)
2/3 cup cold water

Filling:
1 broccoli
70 g baby spinach, rinsed
150 g sheep or goat feta cheese
3 organic eggs
2 cups plant-based milk (I used oat milk)
1 tsp dried thyme
salt & black pepper

METHOD:

1. Preheat the oven to 400 F / 200 C degrees. In a large bowl, measure the flour, add salt, and mix well. Add the oil and water in a few batches while stirring. The dough should be slightly sticky, but easy to handle. Form a ball out of the dough and place the bowl to the fridge for a moment.

2. Cut the broccoli into small pieces and boil or steam for 2 to 3 minutes, so that it remains crunchy. Break the eggs in a bowl, add milk, and mix well. Season with thyme, salt and pepper (I think the pie needs a generous sprinkle of salt).

3. Cover the baking dish with baking paper or spread some oil to the bottom and to the sides of the dish. Take the dough from the refrigerator and press it to the bottom and to the edges of the dish. Fill the pie with spinach and broccoli. Pour over the egg and milk mixture and top with the feta cheese. Bake for 50 to 60 minutes, until the pie has gotten some nice color. If you wish to have some color on top, turn the oven to grill for the last 5 minutes. Let cool for a moment before serving. Serve as it is, or with a side salad, and enjoy!

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My Free E-Book: Good morning by Tuulia

My Free E-Book: Good morning by Tuulia

If you’ve been reading my blog for a while, you’ve probably figured out that I really love breakfast. Breakfast is, and probably always will be, the meal that I find most inspiring to make and also, the most important meal of the day, at least for me. When I got interested in health and nutrition, breakfast was my sacred time to experiment with new ingredients and different cooking methods. First I added some greens to my morning smoothies, then tried raw porridges instead of cooked ones, experimented with all sorts of pancakes, and became a fan of toppings. I still like to vary my breakfast a lot depending on the season, my cravings., and the day of the week. I love making big breakfasts on the weekend, and something a bit quicker on the weekdays, but I never skip breakfast because the consequences of that are never good :)

So for the love of breakfast, I have made an e-book for you guys, and it’s totally free! I’ve been giving out a small breakfast e-book as a welcome gift to my mailing list for a couple years, but I felt like the e-book needed some updating, so I added a bunch of new recipes and made it a lot more delicious. Good morning by Tuulia offers 18 recipes for sweet and savory breakfasts and they’re all free from gluten, dairy, and refined sugar – and most of them are vegan too! For example, these tasty dishes are included in the e-book…

Savory Tofu Scramble with Avo Toast + My FREE e-book! | tuulia blog

Savory Tofu Scramble w/ Avocado Toast & Green Juice

Sweet Potato Pancakes w/ Berries & Coconut Cream + my FREE e-book! | tuulia blog

Sweet Potato Pancakes w/ Berries & Coconut Cream

Power Smoothie Bowl w/ Chia + my FREE e-book! | tuulia blog

Power Smoothie Bowl w/ Chia

Simple Veggie Patties w/ Avocado & Feta Cheese + my FREE e-book! | tuulia blog

Simple Veggie Patties w/ Avocado & Feta Cheese

So if you’re in need of some breakfast inspiration, just click HERE and download your own copy straight away! You’ll also find the links to the e-book on my sidebar and on the bottom of the page. After downloading the book you’ll join my mailing list, but you can easily opt out anytime you like. And for those of you who already are on my mailing list, just check your last e-mail and you’ll find your copy of the e-book in there!

I really hope you enjoy the recipes and find the e-book inspiring! I always love hearing your feedback and find it so great to see you making my recipes. Thank you for your continuing support and I hope you’ll find something to savour from my favorite morning meals. xx

Good morning by Tuulia | a free e-book with 18 delicious breakfast recipes!

Get your copy by clicking the picture!