A Meatless Monday home-run!

a photograph of Finnish chanterelles (suomenlainen kantarelli)
Finnish chanterelles (suomenlainen kantarelli) for sale at the market by our house

Despite having added meat back into our diet a few years ago after more than a decade as vegetarians, we still eat meatless meals several times per week. It’s not really a conscious decision, just something that naturally happens when I plan the menu. Still, with the abundance of amazing local poultry & fish available here in Helsinki, I’ve been feeling like my best meals, at least recently, have included meat. That’s why I was so excited to hit one out of the park this past week, and on Meatless Monday no less!

Chanterelles are in season here in Finland, and by that, I mean the market stalls are bursting with these tasty orange mushrooms, and people are out combing the woods for them at every opportunity. So I bought a kilo the other day, and just threw them in to just about everything I was making from vegetable side-dishes to pizza. But I wanted to do something to really showcase them as a main course, and this Chanterelle Tart did the trick. Read more

Festival Pasta – Meatless in 30 Minutes or Less

A photo of tonight's dinner - Festival Pasta
Festival Pasta
A few weeks ago, someone I know vaguely from town said to me, “Oh, I know you, you’re the radical homemaker who makes everything from scratch.” Since then, I’ve gone back and forth a dozen times between been well pleased that my reputation precedes me (I do live in a very small town) and feeling slightly put-off by the label.

I make a lot of things from scratch because cooking is a hobby of mine. But it is not gourmet night every night in my kitchen. Despite my desire to participate in Meatless Monday, I often struggle to come up with anything besides leftovers after a hectic day of school, swim lessons, and the general chaos that accompanies our transition from the weekend back into the week.

Tonight, the thought of coming up with something creative and meat-free for dinner sounded especially daunting because my husband just left for a business trip to Helsinki. But what I came up with–a variation on one of the first recipes I ever invented back in college–is a recipe that is healthy, meat-free, and can be prepared in 30 minutes or less. I call it Festival Pasta not only because of all the different colors in the dish, but because there are so many substitutions you can make that you’re nearly guaranteed to have what you need to make this in your kitchen on any given Monday! Read more