11 November 2018

Chickpea and spaghetti squash curry

I bought another spaghetti squash, because there have been so many around and they are quite cheap at the moment. I've quite grown into liking spaghetti squash, as it can be slipped into so many dishes, like curries, veggie lasagnes, pasta sauces etc. I always roast the squash brushed with oil and then just scoop out the flesh. Have you tried any other cooking methods with it?

Now I made another curry with spaghetti squash. I also added bell pepper, chickpeas and red lentils to the curry, and it was really wholesome and flavoursome. The bell peppers brought the slight crunch and nice red colour, and the red lentil added nicely body to the sauce. Chickpeas are of course always good in warming curries.

The curry is fully vegan, and also quite a budget meal, if you want to save some money before Christmas. Have a look at my recipe below.

Chickpea and spaghetti squash curry


½ spaghetti squash
1 red bell pepper
1 large onion
2 garlic cloves
1 red chilli
2 cm fresh ginger
1 cup cooked chickpeas
1/3 cup red lentils
Vegetable oil
2 tbsp garam masala spice mix
½ tsp ground turmeric
1 tbsp vegetable powder stock
250 ml coconut milk
1 cup jasmine rice


Roast the spaghetti squash in the oven, and scoop the flesh out once it's done.

Soak the lentils in water.

Chop the vegetables and start cooking the onions in the vegetable oil.

Add the garlic, chilli, ginger and bell pepper to the pan.

Than add the chickpeas, lentils and spices.

Stir for a while and then also add the coconut milk and let simmer until the flavours have blended nicely.

Stir the roasted spaghetti squash in.

Cook the rice and serve it with the curry.


I'm sharing the recipe with My Legume Love Affair #122 hosted by Renu from Cook with Renu.
The cooking event was started by Susan from The Well-Seasoned Cook and is now hosted by Lisa from Lisa's Kitchen. It's a lovely cooking challenge for vegan and vegetarian food featuring legumes.

Your VegHog

10 November 2018

In My Kitchen in November

I wanted to give an update of what's been going on in my kitchen. There has been only little cooking going on, I must confess, or the cooking has mainly been done by my partner, as I've been busy with other things. But I still have some nice new things to share with you.

I have a new cactus that looks really nice on the window sill in the kitchen. I bought it at a local street fest and put it into one of my Finnish tea tins.

There have been more flowers in my home, like these cabbage flowers and protea. They were so irresistable looking in the market so I had to get them.

Have you tried tomberries? Apparently they are world's smallest tomatoes. I had never seen them before, but of course had to get them now. They are just tiny tomato balls, and quite a neat idea to add to salads etc.

This chilli powder is a great spice addition to many Mexican style dishes. It's not too spicy, but adds a nice flavour.

I tried risotto chips with roasted tomato and basil flavour, which were quite nice. It's good to have different snacks once in a while.

Here are some various vegetables and fruit that I've cooked with, and below are some recent dishes that came from my kitchen.

My partner's seitan steak with mashed potatoes and leeks. He makes such good seitan dishes, and this steak was just perfection.

I regularly make these twice-baked potato skins with leeks and cheese. They are so comforting.

Good old rice and beans combination for a weekday dinner.

These huge bean burgers were a great purchase, such firm patties. I served them with halloumi and tomato-chilli sauce.

I'm sharing this post with Sherry from Sherry's Pickings, who is hosting the In My Kitchen challenge.

Have a nice weekend!

Your VegHog

4 November 2018

Orange and ginger crown prince squash soup and caramelised onion and cheese swirls

This post has a monster title and quite long recipe descriptions, but believe me, it's actually all quite easy and fun! I just love these type of squash soups that have an orange and ginger addition. They add a great flavour to the soup. I added orange and ginger to a basic squash soup of mine and served it with homemade caramelised onion and cheese swirls. The swirls take a while to make, but it's definitely worth it. This was a perfect dish for a quiet autumn evening home. Have a look below how I made it.

Orange and ginger crown prince squash soup


¼ crown prince squash
3 carrots
2 onions
3 garlic cloves
3 cm fresh ginger
Vegetable oil
½ cup red lentils
1 l vegetable stock
1 orange
Salt to taste
Ground black pepper to taste


Soak the lentils.

Peel the squash and carrots and cut them into pieces.

Chop the onion, garlic and ginger finely and start cooking the onions in the oil until soft. Then add the garlic, ginger, squash and carrots.

Add the lentils to the pot and then the vegetable stock, and let simmer under lid.

Press the orange into juice.

Season the soup with salt and pepper and the orange juice.

Purée the soup once all the components have cooked.

Caramelised onion and cheese swirls


The dough:
200 g wheat flour
200 g spelt flour
1 tbsp dry yeast
1 tsp salt
250 ml lukewarm water
4-5 tbsp vegetable oil

The filling:
6 large onions
2 tbsp vegetable oil
1 tbsp butter
1 garlic clove
1 tsp salt
½ tsp ground black pepper
200 g cheese


First make the dough by mixing the dry ingredients and then adding the water and oil. Knead and let rise for about one hour.

Cut the onions into half rings and start cooking them in the oil and butter mix. They also need about an hour cooking time while the dough rises. The onions need to be nicely brown by the end of it.

Once the onions are cooked, stir in the finely chopped garlic and season with little salt and pepper.

Roll the dough out onto baking paper into a rectangular shape.

Spread the onions and cheese onto the dough and then roll it into a large log.

Cut generous slices from it and place them into a baking tray.

Bake at 180 C for about 30 minutes or until done.

Enjoy the fresh bread together with the soup.

Your VegHog

3 November 2018

Eat Your Greens welcoming November entries

It's time to share your green vegan and vegetarian recipes during the month of November. Please join us in the wonderful green cooking challenge Eat Your Greens that I'm hosting this month, and the event is co-hosted by Shaheen from Allotment 2 Kitchen blog.

Read the full instructions here about how to take part. It's one vegan or vegetarian recipe per person that you have blogged during November 2018.

This will be the last Eat Your Greens round for this year before we go to a Christmas break, so I hope to see plenty of recipes shared. You can also get some inspiration from the lovely October recipes.

Your VegHog

28 October 2018

Halloween party food

I didn't manage to make a range of spooky foods this year even though I was determined to manage it. I won't be having a Halloween party either, but I've been eating some nice Halloween-themed party foods lately nevertheless. I wanted to collect them to a post and share with you. All of these dishes are vegetarian and one of them is vegan.

I made these loaded vegetable nachos, as I think that nachos are always great party food whatever the occassion. These nachos were topped with char-grilled and roasted crown prince squash and red bell pepper, tomato-pepper-chilli sauce, black lentils and cheese. The best thing however will have to be these cheerful ghost plates.

I got the inspiration for this black garlic mac'n'cheese from my blogging friend Shaheen from Allotment 2 Kitchen blog, who posted a Black Garlic Macaroni Cheese Bake a few days ago. I showed Shaheen's recipe to my partner, and he wanted me to make this dish, so I did. I made mine slightly differently than Shaheen, as I didn't use any milk, but the pasta cooking water instead, and I didn't bake my mac'n'cheese either. I really loved the flavour and richness that the black garlic added to a regular mac'n'cheese. I might be adding some always into my future macaroni and cheeses, as it was such a good combination. I served some homemade black garlic breads on the side, and I also think that the wormy looking pasta worked well for a spooky result. Thank you so much Shaheen for this brilliant idea, my partner is also very grateful!

This is just an orange pizza that I made the other day, but I think it would fit well to some Halloween festivities. It's a cheddar, onion and red bell pepper pizza on a spelt thin crust. I pre-fried the onions and bell peppers for this pizza. I don't always do this with toppings, but these ones definitely benefited from it. Here are photos pre- and post baking.

These vegan mini hot dogs were surprisingly filling. I really liked the smaller veggie sausages from Aldi. They are incredibly cheap, and I have made a couple of vegan English breakfasts with them too. I only added some grated carrot and fried onions on the top of these hot dogs, as I didn't happen to have any suitable sauces at the time.

I'm going to write an own post about this crown prince squash soup and caramelised onion bread later, but also wanted to include it here, as it fits the theme. The soup was made from the same crown prince squash as the nacho toppings. I got a third dish out of the squash as well, that's how huge it was, and it was also very cheap.

I hope that some of these ideas could inspire you for Halloween-themed veggie cooking. Now I would just like to wish everyone a happy Halloween!

Your VegHog

27 October 2018

Chanterelle pasta + Fruit park

Chanterelles are my absolute favourite mushrooms, and luckily this year the season still continues and there are good ones in the market. I made just a basic pasta with pan-fried chanterelles, onion, garlic and grated cheese. I used carrot tagliatelle in this dish to make it even more orange and yellow. This is the true colour of this season's food.

I also wanted to share some photos from this delightful little park, or actually a childrens' playground that we stumbled upon last weekend. It's not very far from my home, but I have never seen it before. Aren't those wooden fruits just so cute! This is what Copenhagen is all about, surprising semi-hidden places all over the city for the locals to enjoy and for the visitors to admire. I would like to take some dishes to be photographed here, for example on that cut apple, but maybe that goes too far.

This Saturday morning started cloudy and a bit drizzly. I'm going out soon anyway for a little walk and visit to the vegetable market. Later we will probably also go to a local beer release party and a street food market. But otherwise I think I'll prefer pottering around at home today. It's so cosy to stay indoors and light a couple of candles.

Have a wonderful weekend everyone!

Your VegHog

21 October 2018

Spicy onion squash soup

Halloween is approaching soon, and if you need cooking ideas for the season, a nice pumpkin or squash soup is always a good idea. This is my favourite soup of the season. It can be made with various squashes or pumpkins and it contains a lot of warming Thai style spices and coconut milk. The soup is vegan and oh so comforting.

Spicy onion squash soup


1 small onion squash
3 carrots
2 onions
1 cloveless garlic
2 red chillies
2 cm fresh ginger
½ cup red lentils
Vegetable oil
½ tsp ground cumin
½ tsp ground coriander
1 tbsp vegetable stock powder
250 ml coconut milk
2 bay leaves
1 tbsp white miso
2 tsp palm sugar
1 lime
Fresh coriander


Peel and chop the onion squash and carrots. Chop the onions, garlic, chillies and ginger. Soak the lentils.

Start cooking the onions in the vegetable oil. Once they are soft, add the squash and carrots, followed by the garlic, chillies and ginger. Then also add the lentils to the pot.

Season with ground cumin, ground coriander and vegetable stock powder. Then add the coconut milk, bay leaves, white miso and palm sugar and let simmer.

Purée the soup once all ingredients have cooked nicely.

Add fresh coriander, lime and a little bit of grated lime zest to the soup and serve.

Your VegHog