15 January 2022

Dinosaur ravioli


If you have dinosaur loving kids or are a dinosaur loving adult, this recipe might just be the right one for you. I made vegetarian t-rex spinach ravioli with a sunblushed tomato, garlic, basil, pine nut and mozzarella filling and wanted to share the recipe with you. The dinosaurs were quite thin so the sealing was a bit challenging, but I didn’t split any of them when cooking. You can of course make any shape of ravioli that you fancy with this recipe. The recipe actually yields quite a lot of pasta dough so you might want to make other shapes also that are quicker to make.

And note that my pasta dough is eggless, hence vegan, but I used Mozzarella in the filling. If you want to keep it vegan, you can find some alternatives to that. Have fun pasta making!

Pasta dough

100 g fresh spinach

1 ½ cups 00 pasta flour

1 cup semolina

1 tsp salt

½ cup water (add more if needed)

1 tsp oil


2 garlic cloves

70 g sunblushed tomatoes

2 tbsp pine nuts

50 g grated mozzarella

A few fresh basil leaves

Pinch of salt and ground black pepper

2 tbsp olive oil


Wilt the spinach in the ½ cup water for the dough and purée it smooth. Mix it and the other ingredients for the pasta dough and knead to a firm ball. Wrap the dough in a cling film or beeswax wrap and let rest in the fridge for at least one hour.

Fry the garlic in olive oil and toast the pine nuts in a pan. Purée them with the other filling ingredients into a smooth paste.

Roll the dough out and work it through a pasta machine into thin sheets. Cut out dinosaur shapes with a cookie cutter and fill them with the filling. Seal carefully by brushing the edges with water and pressing them together.

Boil the ravioli in hot water for a few minutes and serve. I added just a little bit of brown butter on the ravioli for serving.


Your VegHog

8 January 2022

Foodie gifts and festive food


I wanted to share with you some of the foodie gifts that I received for Christmas and also some of the festive food that I ate with my family. We had the perfect Christmas weather in Finland, lots of powdery light snow and -20C. That certainly called for mulled wine!

We had some friends over before Christmas and I made these vegan sausage rolls for them. They are not veggies, but loved the rolls so much that next time I’ll have to make more of them. On the second picture you can see our sustainable and allergy-friendly Christmas tree. We also brought a fir in from the balcony and decorated it. Soon it will be returned back outside.

It is traditional to have rice pudding with cinnamon and sugar on Christmas Eve, which is the main celebration day in Finland. Here are also some parts of our Christmas dinner with the vegan centerpiece, the pigless tofu roast. Is anyone interested in the recipe? I think it’s quite good.

I got loads of chocolates, sweets and coffees for Christmas. Now I’m trying to get through them, so no veganuary for me…


These are a Danish Christmas classic, Æbleskiver = lit. apple slices, but they haven’t even seen an apple. They are basically puffy pancake balls that are traditionally served with strawberry jam and icing sugar. This is a plantbased edition of the classic.


Then a few drinks: a festive edition of my favourite Danish soft drink Faxe Kondi, a Medieval mulled wine like spiced wine and a sour beer featuring a Finnish comic character, the swearing hedgehog.


Have a nice weekend everyone!

Your VegHog


1 January 2022



Happy New Year 2022 everyone! I hope that you had a nice celebration. We did our usual thing: dinner and drinks at home and then watching some fireworks drinking mulled wine from a thermos mug. It was quite a calm party.

Before we went outside our late New Year’s Eve’s dinner was Hatsapuri, a Georgian cheese bread that is oozing soft melting cheese in the middle. I mainly followed a Finnish recipe by Valio for it, but below is my version with a few amendments. I used a blend of three cheeses and I think that it worked quite well. I was thrilled to find blood oranges at the local market, so we had a fresh blood orange salad on the side.

The starters: carrots and hummus and chocolates.

And some of the fireworks at midnight.



1 dl water
½ tbsp dry yeast
3 dl wheat flour
½ tsp salt
2 tbsp oil
100 g mozzarella
25 g cheddar
25 g smoked burrata


Mix the lukewarm water with yeast and 1/2 dl of the flour. Leave it for about 30 minutes until it bubbles.

Add all other ingredients apart from the cheese and knead. Let the dough rise for 3 hours and knock it back hourly.

Roll the dough out thinly into a circle and fill it with the cheese. Fold the dough over the cheese to cover it.

Bake at 250C for about 10-15 minutes. Serve hot when the cheese is still soft and enjoy!

Your VegHog


17 December 2021

Merry Christmas!


I wish you all a very merry Christmas! May all your wishes come true. Eat some good food and above all, stay safe! 

Your VegHog

5 December 2021

In My Kitchen in December

I hope that you are all slowly getting into some festive spirit! I love this time of the year when all the lovely lights and trees go up. This year I’m a bit behind with my preparations though. I have some lights and decorations up, but I need to get the presents and send them to those who I won’t be able to see this year (again). But first of all, here are some notes about what’s been going on in my kitchen lately. 

These pine cone shaped croquettes were just too cute not to buy. I had them with vegan chicken and mushrooms. I bought the vegan chickenless chicken on our recent visit to Sweden. Pomegranate has also made it to my kitchen now that the festive season approaches. 

Do you have an advent calendar? I got a few for me and my family: Cheese (mine), liquorice pipe (my partner’s), tea (my mum’s) and chocolate (sharing with partner).

I’ve been enjoying a lot of gløgg, aka mulled wine, as it has been fairly chilly here.

We have a new bakery nearby and they make just amazing sour dough bread. I made grilled cheese sandwiches with caramelised onions with this one. And they also have great croissants. I had to make a savoury croissant with tomatoes and cheese.

I made a Finnish classic Karjalanpiirakka, Karelian pies. They are small open pies with savoury rice pudding filling in a crispy rye bread crust. I love them!

Here is a good reason to visit Sweden: a chunky vegan sausage by Peas of Heaven. I really hope that this will soon be available in Denmark also. I made another classic Finnish working class dish, cheesy oven sausage with it.

I tried making Irish boxty, which is a fried potato cake, with creamy mushroom sauce. I managed to get a really crispy and fully cooked boxty and the sauce was nice too.

Here is a vegetable patty with roast potatoes, braised fennel and onion gravy.

This is just a weekday meal with vegan sausage, fried potatoes and a pasta salad with animal-shaped pasta.

I love German Käsespätzle so I regularly make it. This time it was served with vegan Schnitzel and a salad.

This is a savoury Sunday brunch waffle.

Aren’t these colourful dried corn cobs just wonderful! Should I buy some? What would I make with them? I’m almost tempted to buy them and just have them as decoration in the kitchen.

My curveball this month is that we had snow here in Copenhagen this week! It is quite unusual these days especially so early in December, but of course it didn’t last long. This photo was not taken in my kitchen. It is the view from my office’s window.

As usual, I’m sharing this post with Sherry from Sherry’s Pickings, who is hosting the monthly In My Kitchen event.

Have a nice Sunday everyone!

Your VegHog