14 October 2018

Stuffed potato skins with leeks and cheese


It has been an incredibly warm and sunny weekend here in Copenhagen, so we've been a lot outdoors. Today I also want to go for a walk around our local lake and to the botanical gardens. Then I'm planning to cook a Thai curry with squash for dinner. But first I wanted to share a recipe for my favourite kind of comfort food.

When the weather was slightly colder I made these twice-baked oven potatoes, or potato skins, with a leek and cheese filling. I quite often make these potatoes, and in my opinion the leek filling is the superior one. I like how the potato skins are crispy, but the filling is soft and fluffy. These potatoes contain cheese, but they are also easy to veganise by substituting the cheese with vegan cheese, or even by leaving it out. Here's my recipe, have a look!

Stuffed potato skins with leeks and cheese

Ingredients

4 large baking potatoes
sea salt
Vegetable oil
3 leeks
1 large onion
3 garlic cloves
1 tsp fenugreek seeds
½ tsp smoked paprika
1 tsp salt
½ tsp ground black pepper
1 vegetable stock cube
Fresh thyme
2 tbsp margarine
150 g grated cheese


Method

Pierce the potatoes several times with a fork. Then roll them in oil and salt mix and bake in the oven at about 180 C for at least one hour, but this of course depends on the size of the potatoes. Mine were very large, so I baked them for 1,5 hours.

Make the filling by slicing the leeks, and chopping the onion and garlic finely. Cook them in oil until soft and add the seasoning. Add little bit of water and let simmer under the lid. If you have some dry cider to add, it's better than water, but I didn't have any this time.

Season the mix with fenugreek seeds, smoked paprika, salt, ground black pepper, vegetable stock cube and fresh thyme. Also mix in the margarine.

Once the potatoes have baked, cut them in halves and scoop out the soft flesh. Mix the potato mash with the leeks and cheese and fill the potato skins with the mix.

Return the potatoes to the oven and bake them for about 30 minutes more.

Serve the potatoes with the sides of your choice (they are always great with a fresh salad) and enjoy!


I'm sharing this recipe with this month's Eat Your Greens hosted by Shaheen from Allotment 2 Kitchen, and co-hosted by me.


Your VegHog

13 October 2018

Fried rice with cabbage


Happy weekend to everyone! I hope you are having a good and relaxing time. We had an eventful evening last night when it was culture night in Copenhagen with hundreds of events taking place all over town. We managed to visit quite a few of them, and they were all exciting. We got to climb on a railway control tower with a magnificent view over town, went down to the new metro tunnel which is under construction (new line and stations are due to open in July 2019), stumbled upon a camel and donkey in the middle of a street, saw light displays, visited quite a few galleries and ate the tastiest pumpkin soup from a street stand. Today we will walk some more and go for a countryside walk by the seaside and in a nearby forest.

Before we do that, I wanted to post a recipe with you. I've been enjoying many cabbage dishes lately, as it's in season, it's cheap and there are lovely variants available. This vegan dish contains cabbage two ways: stir fried and quick pickled. The pickled cabbage actually worked pretty well on the side to add something special to the dish. This is just a handy and quick weekday meal, but it's still quite special. There is of course also smoked tofu in the dish.

Fried rice with cabbage

Ingredients

125 g smoked tofu
Vegetable oil for frying
1/4 cabbage
3 carrots
1 onion
2 garlic cloves
2 cm fresh ginger
1 red chilli
1 tbsp white miso
2 tbsp soy sauce
2 tbsp mirin
2 tbsp sesame oil
1 cup jasmine rice
Pickled cabbage on the side (optional)


Method

Cut the tofu into pieces, and fry them in vegetable oil until golden brown.

Cook the rice.

Slice the cabbage, onion and carrots, and chop the garlic, chilli and ginger finely.

Fry the onion and carrots in oil, shortly followed by the garlic, chilli and ginger.

Add the cabbage and the sauces to the pan, and let it simmer.

Also stir the tofu and rice into the pan.

Serve with the optional pickled cabbage on the side and enjoy!



Your VegHog

7 October 2018

In My Kitchen in October


I have made a seasonal table display with edible and ornamental squashes and pumpkins. It started as an accidental display, because I just started buying more squashes, but then I also added the ornamental ones to them. I just love the look of these squashes and they really cheer me up.

I've also had nice flower arrangements around the flat, like this pink peppercorn bouquet. It has now dried, but looks just as magnificent, as the colours haven't faded. Do you think that I could eat the peppers?


I bought a new organic spice blend called Cabbage Karma by Mill & Mortar and Ditte Ingemann. She is a Danish food writer and photographer, and I absolutely adore her cookbooks. Cabbage Karma contains coriander, fennel, sumac, garlic powder, black pepper and lemon thyme. I already used in these Savoy cabbage roulades, and will surely be using it in many more autumn recipes.


I finally have a new blender! I donated my old one away before moving to Denmark over a year ago, so I've been without a blender for that long. Now I just can't wait to make my own hummus and some puréed soups! This blender is only small, but I think that it'll be just fine for my purposes.


We went to Sweden again, where I get these various food items in lovely small shops: bean crisps, miso soup cups, vegetable stock powder, umami vegetable stock cubes (very nice in savoury autumn dishes), flying saucer squash, ciders, black bean burgers (these were amazing and huge!), fermented tofu and veggie nuggets. It was quite a good haul of interesting items.



Here are also some recent dishes from my kitchen.

Chanterelle mushrooms with vegan ravioli


Chunky chips with sweetcorn and halloumi



Spaghetti squash and halloumi lasagne (I already published this recipe here)


My partner's pulled jackfruit sandwich


I'm sharing this post as usual with Sherry from Sherry's Pickings. She is hosting the In My Kitchen challenge.


Your VegHog

6 October 2018

Vegan sausage and rice casserole


I have started the weekend in a relaxing way. I just spent yesterday evening at home cooking and watching some series. And today won't be much different. I think we'll go to the market and briefly visit a new local pub, but then return home again to make a Saturday night pizza. I also have a selection of squashes and pumpkins waiting to be cooked. I will try to make something with them tomorrow. What are your plans for this first October weekend?

I'm sharing with you today a simple vegan sausage and rice casserole with black beans and tomatoes. This is a great and filling meal that isn't too complicated to make.

Vegan sausage and rice casserole

Ingredients

4 vegan sausages
1 fresh onion with the stalk
2 garlic cloves
Vegetable oil
200 g tomatoes
1 cup black beans
1 cup rice
1 tsp smoked paprika
1 tsp salt
½ tsp ground black pepper
1 vegetable stock cube

Method

Cook the rice.

Cut the sausages into pieces and fry them in oil.

Chop the onion and garlic and add them to the sausages.

Chop the tomatoes coarsely.

Add the tomatoes, black beans, rice and the seasoning to the pan.

Let simmer under lid for at least 20 minutes, but you can also slow-cook it longer so that the flavours blend nicely. Add some additional water, if the casserole gets too dry.

Serve and enjoy!



Your VegHog

30 September 2018

Eat Your Greens September Round Up


Here comes the September Eat Your Greens round up, and it's looking good and green! I thought that there was a wonderful variety of dishes shared again with the challenge, and I would really like to try each one of them.

Helen from Roast Chicken and Country Walk blog shared a Carrot and courgette salad. The salad contained roasted local courgettes, fresh carrot, spinach, watercress, rocket and tomatoes. I especially like the fact that the courgette pieces are roasted, which is always nice in a fresh salad. This salad would go nicely on the side of so many dishes.


My Eat Your Greens co-host Shaheen from Allotment 2 Kitchen posted a vegan dish Cajun Black Eyed Peas with Summer Vegetables. The seasonal courgette is the green in this dish, and it also contains a lot of other summer vegetables like sweetcorn and peppers. It's a comforting looking spicy bowl with cajun seasoning, chilli and black eyed peas. I would happily scoff this bowl of food.


Johanna from Green Gourmet Giraffe shared a recipe for vegan Cauliflower ceviche tacos. This plate looks so beautiful, and as a fan of veggie tacos I would really want to try these. There are plenty of greens in them: green capsicum, chives, parsley, lime juice and avocado. Johanna has been taking part in Vegan MoFo, Vegan Month of Food, in September and has shared some amazing vegan creations along the way, so it's worth to have a browse in her blog.


Sharon from Not just a load of lentils blog submitted a creative Green Shakshuka recipe. This recipe has so many greens in it, it's incredible. There are leeks, celery, green beans, green capsicum, spinach, spring onion, swiss chard, mint, parsley, rocket and green olives. I've never had shakshuka, but this one looks so tempting that I will have to try to make it.


My own contribution was a recipe for Savoy cabbage roulades. I made vegan Finnish style cabbage roulades from savoy cabbage by adding black treacle on top for some sweetness. The filling was a savoury rice and lentil mix spiced with a new Cabbage Karma spice blend.


Thank you everyone so much for your tasty and healthy contributions! I look forward to seeing you in October, when Shaheen will be hosting the challenge.


Have a nice Sunday!

Your VegHog

28 September 2018

Savoy cabbage roulades


There have been so tasty looking cabbages around lately, so I started craving for Finnish style cabbage roulades. I chose a savoy cabbage for the nice green shade, but normal cabbage works perhaps a bit better in this recipe, as the savoy is thinner and then tends to crisp more in the oven. It depends on your preference. The twist in this dish is that the roulades are brushed with black treacle and then baked in the oven.

Another inspiration for this dish was Danish food writer Ditte Ingemann's new organic spice blend called Cabbage Karma, which I wanted to try in a dish. It's a really fragrant spice blend containing coriander, fennel, sumac, garlic powder, black pepper and lemon thyme. I think that it was a wonderful addition to this dish, and I will try it in other cabbage dishes as well.


Here are my vegan savoy cabbage roulades.

Savoy cabbage roulades

Ingredients

1 savoy cabbage
1 cup rice
½ cup beluga lentils
½ cup green lentils
2 carrots
1 onion
3 garlic cloves
Vegetable oil
1 vegetable stock cube
Fresh thyme to taste
1 tsp salt
1 tsp ground black pepper
Cabbage Karma spice mix to taste
4 tbsp black treacle


Method

Cook the rice and lentils, and chop in the meanwhile the carrots, onion and garlic.

Cook the carrots, onion and garlic in oil until soft, and then add the lentils to the mix.

Season the mix, and also fold in the rice.

Let the filling cool down slightly.

Remove the cabbage leaves from the stem, and blanch them in boiling water for a few minutes until they are softened.

Fill the cabbage leaves with the rice mix and roll them into roulades. Place them in an oven dish and brush with black treacle.

Bake in the oven for about 30 minutes at 180 C.

You can serve the roulades as a side with all kinds of dishes. I served them just with some salad on the side.




This is my September Eat Your Greens recipe, which I'm hosting together with Shaheen from Allotment 2 Kitchen. The round up with all September recipes will be up on Sunday.


Have a nice weekend everyone!

Your VegHog

23 September 2018

Trip to Germany


I travelled to Germany on business a while ago, and I wanted to make a quick post of some of the meals I had there. I went to Hannover and Osnabrück in Lower Saxony to be more precise.

Some of you might know that I lived nearly ten years in Germany. I studied at the University of Cologne, and had some of the best times of my life there. I sometimes miss Germany, and now I hadn't been back for a couple of years before this trip, but it still always feel like coming back home.

I was especially keen to see how the vegan and vegetarian scenes have developed in the meanwhile, and of course there has been great progress. The offering of vegetarian products in supermarkets is very versatile, and even the most traditional restaurants tend to have a few vegetarian and even vegan options on their menus. There were also several purely vegetarian or vegan restaurants and cafés in the area. I wish I would've had time to visit all of them.

This time I went for some more traditional comfort grub in a brew house, like Spätzle egg noodles with cream and cheese. Here are some of the dishes I had during my trip. I must say that I have also missed those prices, eating out was so cheap there and the portions were huge! 

So this is the enormous Spätzlepfanne I almost managed to eat fully. It was so tasty and creamy with those crispy fried onions on the top.



Here are some scenes from downtown Osnabrück.



 

I had to return to the Rampendahl brew house on another day for their excellent beers and to taste the mushroom loaded baked potato, which was just amazing.



I had a couple of Greek meals as well during the trip. This one is from Hannover with a tsatziki and bread starter, creamy mushroom bake and feta salad. Once again I couldn't finish it all, as it was just too much. This was also a very tasty meal.




22 September 2018

Spaghetti squash and halloumi lasagne


It's slowly starting to be autumnal and squashes and pumpkins are making a heavier appearance. I simply love it! Now it's time to make comfort food and spend quiet evenings at home. Today I want to go out to town though, as I have some shopping to do, and then also want to visit a brew house. It seems to be sunny for now, only a bit windy and it might rain later.

I made a lasagne again after a long while, and thought it would be nice with some spaghetti squash and halloumi. It was indeed tasty and hit the spot perfectly. I just made a basic tomato sauce, where I mixed the roasted squash, and then layered it with the halloumi and lasagne sheets.

Here is my recipe, if you would like to know how I made the dish.

Spaghetti squash and halloumi lasagne

Ingredients

1 spaghetti squash
Olive oil
1 onion
3 garlic cloves
400 ml tinned tomatoes
1 tsp salt
½ tsp ground black pepper
1 vegetable stock cube
Fresh basil leaves
250 g halloumi
Vegetable oil
150 g grated cheese
Lasagne sheets

Method

Cut the spaghetti squash in half, brush it with olive oil and roast in the oven until the flesh is tender. You can save the seeds and toast them.

Chop the onion and garlic finely and fry them in a saucepan until soft. Add the tinned tomatoes and seasoning and simmer to a tomato sauce.

Slice the halloumi and fry the slices in vegetable oil until golden brown.

Scoop the spaghetti squash and add it to the tomato sauce. Layer the sauce with lasagne sheets and halloumi and cover the bake with cheese.

Bake in the oven for about 40 minutes until done.

Enjoy with a crunchy salad or crispy bread on the side!



Have a great weekend everyone!

Your VegHog