18 April 2019

Fried rice and Easter


It's already a national holiday here in Denmark today, and I'm getting ready for Easter. I have made our humble decorations, just some yellow tulips and catkins with wooden and ceramic eggs. Now I still need to clean the appartment, but sun is shining, so I reckon that it will be fun with some music playing in the background.

We will get guests from England, so we will be spending Easter out and about in Copenhagen. Hopefully I can also cook a meal for them. I was thinking of vegan hot dogs with different condiments and veggies, as hot dogs are very popular in Denmark. But we will see, how it goes.

I made this fried rice with mixed cabbage, beetroot, soya “chicken style” bits a while ago, but the dish looked quite suitable for Easter, so I posted it now. There is also a chilli-pineapple salsa on the side of the stir fry.

Have a happy Easter everyone!






Your VegHog

13 April 2019

Asparagus and peanut noodles


This week has again been sunny, but quite chilly. Yesterday even a few snowflakes came down. Anyway it's starting to look more springlike with all the flowers around and leaves on the trees starting to grow. Next week it's already Easter. We will get some visitors from England over Easter, so we will mainly be out and about in town.

This dish could actually be an alternative Easter meal. Asparagus just belongs to the spring, and it's nice to see local asparagus appearing in the market. I was looking for new inspiration for cooking asparagus, and I stumbled upon this asparagus and peanut pairing in The Flavour Thesaurus by Niki Segnit. It sounded nice, so I adapted this recipe from it, and also added some spicy noodles to the mix. The dressing also contained some lemon, and of course lemon and asparagus are always a great match.


Asparagus and peanut noodles

Ingredients

For the asparagus (adapted from The Flavour Thesaurus by Niki Segnit: Asparagus & Peanut)

1 bunch green asparagus
3 tbsp vegetable oil
3 tbsp lemon juice
2 tbsp soy sauce
Pinch of sugar
100 g chopped roasted salted peanuts
1 tsp black sesame seeds

For the noodles

200 g tofu
Vegetable oil for frying
200 g noodles
1 red chilli
1 jalapeno
1 garlic clove
2 tbsp soy sauce
1 tbsp toasted sesame oil

Method

Cut the tofu into cubes and fry them in the vegetable oil.

Cook the noodles and cool them down again.

Chop the chilli, jalapeno and garlic finely, and cook them in oil until soft.

Then add the noodles and tofu to the pan, and season to taste.

Steam the asparagus spears and prepare the peanut dressing by mixing the ingredients together.

Serve the noodles with the asparagus and peanut dressing and enjoy!




I'm sharing this recipe with this month's Eat Your Greens, which is hosted by me this month, and co-hosted by Shaheen from Allotment 2 Kitchen. There is still plenty of time also to share your recipe in April!


Have a great weekend!

Your VegHog

6 April 2019

In My Kitchen in April

It's incredible that it's already April and signs of spring are in the air. The sakura are already blooming in Copenhagen and we've had a few warm and sunny days. However I think that the temperatures are due to drop again. In Finland at my mum's place it was still snowing this week. But before I forget, I want to share with you what's new in my kitchen.

Mikkeller botanical tonic is not so new, but it's still waiting for some special guests. Maybe we'll try it at Easter.


I find these Katjes unicorn sweets made with veggie gelatine so cute. I'm glad that they also made black unicorns. I sent these to my nephew and I think he liked them.


These Chipotles en adobo have become a frequently used item in my kitchen. It adds such a gentle heat to so many different dishes. Now it would be difficult for me to live without it.


I've been trying some new veggie products like Plantepølser, Pipfri and Veggie Bites. They are all very tasty and handy to use. I served the sausages with potato mash, cheese braised fennel and lambs lettuce. From the Pipfri I made cabbage and pepper tacos, where the red cabbage came as fried and pickled.







I've made again some homemade naan bread a few times, and it's always a great accompaniment to vegan curries.


These twice-baked leek and cheese potato skins are my go-to cold weather, cosy night in dish. It takes a little patience to bake the potatoes twice, but they are totally worth the wait.


I also cooked a halloumi, red pepper and pearled barley stew.


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


Have a great weekend everyone!

Your VegHog

1 April 2019

Eat Your Greens welcoming April recipes


This is no April fools, it actually is time for Eat Your Greens in April! I am hosting this vegan and vegetarian cooking challenge again this month, and it's co-hosted by Shaheen from Allotment 2 Kitchen, who has created the event.

Eat Your Greens is all about sharing vegan or vegetarian recipes featuring green vegetables. Post your recipe on your blog, and add a link to the post by end of the month to the comment section below. There will be a round up post at the end of the month showing all the green recipes that you shared with us.

You can read about the recipes shared in March here. They were all just fabulous! I really hope that you can take part this month and I'm looking forward to seeing all your lovely recipes.

Your VegHog

31 March 2019

Vegan and vegetarian food scene in Copenhagen – Part 3


This is the opening weekend of the 2019 season at Reffen. Reffen is an outdoor street food market and designer container village at the Harbour of Copenhagen. They opened for the first time last summer and have already become hugely popular in Copenhagen. I spent a lot of time there last summer, and can see the same happening again. They have a good selection of vegetarian and vegan street food as well, so I wanted to write about them in my Vegan and vegetarian food scene in Copenhagen series.

These photos were taken at Reffen either yesterday or during last year in order to show you different atmosphere at the place. My apologies, if it's a bit too many photos, I just wanted for you to see different corners of the place.

There are too many nice food stalls, so I haven't been able to taste as many dishes as I would have liked to. I need to try harder in this season.

The Holy Pita is my absolute favourite, as I think that they make the best falafel in the world and their hummus is the smoothest of them all. They also make great fried halloumi pitas. This is why is end up eating there most of the time.




There are a lot of live music performances in Reffen as well, and there are stalls from local designers and arts and crafts people. During the weekends they often have fleamarkets, where you can find lovely bargains.





Last summer was so hot throughout, so ice-creams and sorbets from Tit Is offered a great option for cooling down. This is a seabuckthorn sorbet.


When you are just a little bit peckish, a sweet or savoury crêpe is just a perfect snack.



Here is a great fully vegan Asian food stall, and many more where I have to try the food!




















One of my favourite bars in Copenhagen, Mikkeller Baghaven, happens to be next to Reffen, so it's very convenient to also pop over there and enjoy some excellent local sour beers.



Here are my previous posts in the Vegan and vegetarian food scene in Copenhagen series:
Part 1 
Part 2 

Have a nice Sunday!

Your VegHog