17 March 2019

Bean and bell pepper enchiladas


Weekends are made for Mexican food, I find. I often catch myself planning tacos, quesadillas, nachos etc. for a Saturday dinner, and I think that it's absolutely brilliant. There are so many vegan and vegetarian cooking possibilities in the Mexican cuisine, and I love it. I've even gotten a bit more accustomed with hot and spicy things over the years.

Therefore I want to share another Mexican recipe with you today. I made pinto and bell pepper enchiladas with chicken style veggie bites made from soya. These soya bits were a new product for me, but I would definitely buy it again. The texture of the chucks was very good and they were easy to fry golden brown in a pan.

In this recipe I also got to use the Gran Luchito enchilada cooking sauce with tomatillo and jalapeno that I found in Norway. It was a really nice sauce with a mild warming heat. I saved the other half of the bottle for another recipe.

Are you also a fan of Mexican cooking and what are your favourites? Here is anyway my enchilada recipe.


Bean and bell pepper enchiladas

Ingredients

1 cup dried soya chunks
1 red bell pepper
1 large onion
2 garlic cloves
1 green chilli
1 cup cooked pinto beans
1 cup sweetcorn
½ tsp ground cumin
½ tsp ground coriander
½ tsp smoked paprika
½ cup frozen spinach
½ bottle tomatillo and jalapeno enchilada cooking sauce
6 wheat tortillas
150 g grated Cheddar
Fresh coriander



Method

Cook and fry the soya chunks as per packet instructions. Set them to side.

Chop the bell pepper, onion, garlic and chilli.

Heat vegetable oil in a pan and cook the onions until soft. Then also add the bell pepper, garlic and chilli to the pan.

Add the beans, sweetcorn, the soya chunks and the seasoning to the pan. Stir and cook.

Finally also add the frozen spinach and the tomatillo and jalapeno sauce. Let simmer for a while.

Fill the tortillas with the mix once you are happy with the flavour.

Place the filled tortilla rolls into an oven dish, sprinkle grated Cheddar and a little bit of the sauce on top.

Bake at 180C for about 20 minutes. Sprinkle fresh coriander on top for serving and enjoy!






Your VegHog

16 March 2019

Colcannon casserole


It's St. Patrick's Day tomorrow, so I wanted to share an Irish inspired green dish with you. Perhaps you would also like to make it tomorrow, if it sounds tempting. For me it was the main on the plate, but this can also be made as a side dish.

I made Irish Colcannon with a twist. First of all I used kale as the brassica and then I made a casserole in the oven of the whole thing. I also used a lot of lovely leeks and Cheddar in this dish. I served the casserole with lambs lettuce and homemade kale crisps on the side. Those crispy kale crisps were a nice side with the soft and comforting casserole. I was also glad to find such fresh lambs lettuce for a change. It was a very wholesome dish.


Colcannon casserole

Ingredients

850 g potatoes
2 leeks
2 onions
3 garlic cloves
2 tbsp vegetable oil
4 stalks kale
1 cup dry cider
Salt to taste
Ground black pepper to taste
150 g grated Cheddar
3 tbsp butter

Method

Peel and cook the potatoes, and then mash them. Add some butter and salt to the mash.

Slice the leeks, chop the onions and garlic and cook them in oil until they are soft.

Add the cider, salt and pepper to the mix.

Chop the kale coarsely and remove all the hard bits. Add the kale to the pan and let simmer for a while.

Once you are happy with the leek and kale mix flavour, stir it in to the potato mash. Also stir in the butter and Cheddar.

Place the mix in an oven dish. Here is only a small ramekin depicted, but you can also make this in one large casserole dish.

Bake it in the oven at 200 C for about 15 minutes and enjoy! 






I'm sharing this recipe with this month's Eat Your Greens, a vegan and vegetarian cooking challenge created and hosted by Shaheen from Allotment 2 Kitchen, and co-hosted by me every other month.


Have a nice weekend and St. Paddy's Day, if you're celebrating!

Your VegHog

10 March 2019

In My Kitchen in March


I was on a minibreak in Oslo in Norway. I took a cruiseship from Copenhagen up to Oslo and back, and admired once again the amazing Norwegian landscapes. Here are some photos from the trip, and also some items I purchased there.






Litago chocolate milk was one of the main reasons visiting Norway again. I just love this little cow character, and the milk is pretty good too.


I haven't been able to find Gran Luchito products in Denmark yet, but they seemed to have some in Norway. I took this tomatillo and jalapeno enchilada cooking sauce with me, and very much look forward to cooking a Mexican feast with it.


I got some Finnish chocolates and liquorice on the ship. 



There was also a good offer on Fisk, a classic spirit. It is made with a mixture of vodka, eucalyptus, menthol and liquorice, so good and punchy.



I also bought some special Norwegian craft beers to be enjoyed later at home.


I bought a very cheap toast and panini grill for my kitchen. I've already used it a lot in the few days that it has been with us. I think it's very handy, and makes a really tasty toast. Here are some super tasty cheese, tomato, garlic and fried onion toasties I made with it a couple of days ago.




It was Shrove Tuesday and the lent has begun. In the Nordic countries it's a tradition to eat a lot of creamy shrove buns before the lent. I was too lazy to bake this year, so I just bought a ready dough for croissants and filled them with strawberry jam and cream. They were also a quite nice version of the Shrove bun.


I recently cooked a vegan spinach and lentil green Thai curry. It was a really tasty dish.


Here are also recent cheese, onion and potato pasties I made.


So this was my kitchen in March, looking forward to more spring cooking soon. As always, I'm sharing the post with Sherry from Sherry's Pickings, who is hosting the In My Kitchen blog series.


Your VegHog

9 March 2019

Tomato and lentil soup with oregano dumplings


I've just returned from a small holiday to Norway. The fjord landscapes were very beautiful as always, and there was still some snow. I enjoyed visiting Oslo very much again, but I'm also happy to be back home. This weekend I will just be relaxing some more, cooking at home and going to my local vegetable market.

Today's recipe is an easy but very pleasing vegan tomato and lentil soup. What makes it a little bit more special, are the oregano dumplings added to it. They make the soup very wholesome. My partner has actually created this recipe, and I have many times demanded him to cook the soup. Now he told me how to make it, and I think that I will make it many times. I want to share this goodness with you.

Tomato and lentil soup

2 onions
3 garlic cloves
5 small carrots
2 tbsp vegetable oil
½ cup red lentils
1 vegetable stock cube
1 bay leaf
1 can tomatoes
3 tbsp tomato purée
Salt to taste
Ground black pepper to taste
Smoked paprika to taste

Oregano dumplings

1 cup wheat flour
1 tsp dried oregano
1 tsp salt
¼ tsp ground black pepper
1 tsp baking powder
1 tbsp vegetable oil
½ cup water

Method

Chop the onions, garlic and carrots.

Heat vegetable oil in a saucepan and cook the onions until they are soft.

Then add the carrots, soon followed by the garlic, and cook them for a while.

Add the lentils, vegetable stock cube, bay leaf and 2-3 cups water.

Let simmer until the lentils are fully cooked. Add more water, if needed.

Add the tomatoes and seasoning, and let simmer until the flavours have blended nicely.

Mix the dumpling batter.

When the soup is on a slow simmer, drop tablespoon sized pieces of the batter to the soup.

Let them cook for about 15 minutes until they are done.

Serve the soup and enjoy!





I'm sharing this recipe with My Legume Love Affair #126 hosted by Shaheen from Allotment 2 Kitchen. My Legume Love Affair was started by Susan from The Well-Seasoned Cook, and is now hosted by Lisa from Lisa's Kitchen.


Have a great weekend!

Your VegHog 

3 March 2019

Pulled bean pitas


I hope that everyone is having a pleasant weekend. Mine is fairly quiet, just some nice potterings in the kitchen and walking around. It got a bit chillier again, so spring is not yet fully here.

I bought this new pulled beans product by Hälsans Kök, and used it in these vegan pitas with a spicy mix of romano peppers and onions. The pulled beans were very easy to cook with, just straight to the pan from frozen and cooked for a little while in the mix. The texture was also very nice, and it's quite a versatile product. I just wanted to try these pitas with it.

Pulled bean pitas

Ingredients

1 romano pepper
6 cherry tomatoes
1 large onion
3 garlic cloves
1 red chilli
Vegetable oil
Frozen spinach
Pulled beans
1 vegetable stock cube
Ground cumin to taste
Ground coriander to taste
Smoked paprika to taste
Ground black pepper to taste
Salt to taste
Pickled red onion
Pita bread




Method

Slice the romano pepper, tomatoes and onion.

Chop the garlic and chilli finely.

Heat Vegetable oil in a pan and fry the onions and peppers.

Then add the garlic, chilli and tomatoes.

Also add the frozen spinach and pulled beans and fry for a while.

Season to taste.

Heat the pita breads and stuff them with the pulled beans filling and pickled red onions.

Enjoy!


Your VegHog

28 February 2019

Eat Your Greens February Round Up


February flew by incredibly quickly, but there is a nice treat at the end of the month: five wonderful blog posts with recipes cooked with greens. This is the Eat YourGreens February round up. I hosted Eat Your Greens this month, taking turns every other month with Shaheen from Allotment 2 Kitchen.

Let's have a look at the absolutely fabulous February recipes.

Johanna from Green Gourmet Giraffe made a vibrant green Kale and pea soup, and she is right saying that soup fits any weather. This soup is just so smooth and healthy looking. Kale and peas are the perfect combination to go into a soup with some potatoes, garlic and onion. The recipe is simple, which makes it great for the heatwave that Johanna was having at her place.


Lisa from Lisa's Kitchen shared another creative soup recipe, Vegetarian Lasagna Soup. The soup is full of different veggies, and as the greens it features spinach and fresh parsley. I have heard of a lasagna soup before, but unfortunately didn't have the opportunity to try it yet. I think it's a cool concept to make a vegetable soup with chunkier pasta bits, and I really want to try this recipe.


Shaheen from Allotment 2 Kitchen made an amazing looking dish of Seaweed 'Bacon' and Mock King Oyster Mushroom 'Scallops'. All components are just made to perfection, and I'm sure they were very tasty. I'm curious about the sea bacon, and the king oyster mushroom 'scallops' look so great served on the green creamy pea purée. I've never eaten “real” scallops, and I'm absolutely sure that this dish is much better.


Laura from Vegfully shared some of the food that she has been cooking in February. She has been cooking with plenty of vegetables, and among others has made these wonderful creations: roast cauliflower with grated courgette and chickpeas on the side; beans on toast with eggs, avocado and tomato salsa; roast butternut squash baked with macaroni cheese served with broccoli and green salad. I adore all these healthy dishes made by Laura.


I cooked a Potato, spinach and chickpea curry with roasted romanesco and cauliflower. My greens in this recipe were frozen spinach, roasted romanesco and of course the fresh coriander. It was a nice vegan curry with homemade naan bread on the side.


Thank you so much to all participants and readers, we would love to see you all again in March when Shaheen is hosting again!

Your VegHog