15 July 2018

Tomato tart


Summer, sun and tomatoes – there is a combination that I really like! There are so many good colourful tomatoes in all shapes and forms around at the moment, so I've been making many tomato dishes. I've made salads, pasta dishes, rice dishes and tarts, and I will make many more. It's a shame that I'm not growing any own tomatoes this year, but maybe next year again.

Tomato tart is one of my all time favourites. I made this one with slow-roasted tomatoes, and they got really tasty and fragrant after the roasting. Of course cheese is another important part of these tarts, and the flavourful Irish Cheddar really made this one something special.

Tomato tart

Ingredients

Shortcrust pastry
150 g tomatoes
Olive oil
Salt
Ground black pepper
Fresh thyme
1 onion
2 garlic cloves
100 g grated Cheddar cheese

Method

Cut the tomatoes in halves and place them on a baking tray. Sprinkle salt, pepper, thyme and olive oil on top of them and roast them in the oven at about 100 C for about one hour until they have dehydrated a little.

Before


After


Chop the onion and garlic finely and fry them lightly in olive oil.

Spread the shortcrust pastry on a baking tray, and place the tomatoes, onion and garlic, cheese and extra fresh thyme on the top.

Bake at 200 C for about 20 minutes until the pastry is crispy and the cheese has melted nicely.

Enjoy!


Your VegHog

14 July 2018

Veggie burgers with sprouts


I hope that you all are having a wonderful weekend! I couldn't be happier, as my long awaited summer holiday has now started. I didn't have a summer holiday last year, so I'm intending to enjoy this one properly. The weather is also looking promising.

I made these veggie burgers a while ago. They are actually even vegan. The patty itself was made from an organic burger mix, which contained a lot of grains, carrots, herbs etc. They tasted really good, and became nice and crispy thinner patties.

I added all sorts of sprouts on the burgers: beetroot and garlic sprouts and pea shoots. They made the burgers really fresh tasting. I used fluffy brioche buns from the local shop to serve it all together.




Have a lovely weekend!

Your VegHog

8 July 2018

In My Kitchen in July

It's July, and I will soon have my holiday! I'm so excited to go home to Finland and have some time to chill. But first I'm enjoying the Danish summer in Copenhagen, and what a good one it has been! We've been to public football viewings and had many walks in the parks. There is currently also a jazz festival ongoing, and live performances are taking place all over town. There is a nice atmosphere everywhere.

Let's have a little look what's been happening in my kitchen. I've been cooking a lot of light summer food, as it's too hot to put the oven on, or spend a long time in the kitchen. Here are some of my recent vegetarian dishes.

Mac'n'cheese with mushroom sauce, peas and rocket


Mac'n'cheese with a hot chilli sauce made by my partner


Fried new potatoes and onions with halloumi and corn cobs



Pasta dishes with tomatoes and mozzarella



Of course I've been buying nice vegetables in the market again, like these heirloom tomatoes and mini aubergines.



I have a new banana chilli plant and a giant basil growing on my windowsill. The chilli is doing well, and the basil has already provided us with plenty of leaves. 



Then to some sweet stuff. This Super Fudgio hazelnut-cocoa spread is fully vegan and so tasty.



I recently bought these caramel and chocolate panna cotta. They were really tasty desserts coming in sustainable glasses.


I've started using more oat milk with my coffee again, and my current favourite is iKaffe by Oatly, which can also be foamed.


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


Have a nice Sunday and rest of July!

Your VegHog

7 July 2018

Beetroot falafel


The weather has still been great here, only too dry, as the plants and animals would desperately need some water to drink. I hope that everyone is remembering to put shallow water bowls to your gardens for hedgehogs and others, if there is also a dry and hot spell in your area!

There was only one cloudier day this week, but otherwise it has been hot. I've tried to stay in the shade, as I'm not too keen of hot weather either. But it's also good, as I found a bunch of summer clothing that I haven't been able to wear for ages due to chilly weather last year. They all feel like new now and my holiday wardrobe is thereby sorted.

So I made these colourful beetroot falafel the other day. I wish I had made this falafel mix myself, but no, it is a shop bought new variant with chickpeas and beetroot. The mix holds together very well when fried and is easy to shape, so I've bought it a few times now. The beetroot flavour is present, but it's not too overpowering. This mix makes a great change to regular falafel, and I'm sure that it would also make great veggie burgers.

Beetroot falafel

Ingredients

400 g beetroot falafel mix
Vegetable oil for frying
Pita bread
Cashew nut and almond hummus
Tomato slices
Yellow bell pepper pieces
Mixed salad leaves
Pickled red onion



Method

Shape falafel from the mix and fry them in oil until crispy on the outside.

Prepare the vegetables and other toppings.

Serve the falafel with the pita bread and toppings.

Enjoy!




Your VegHog

1 July 2018

Eat Your Greens welcoming July recipes


It's July, a month full of great local summer produce. There are no excuses for not sharing a nice vegan or vegetarian dish with us in the Eat Your Greens challenge, which is hosted by me this month, and co-hosted by Shaheen from Allotment 2 Kitchen. I will certainly let some lovely vegetables inspire my dish.

The rules of the challenge are simple: post a vegan or vegetarian dish on your blog that contains green vegetables (fruit also allowed), and share the link with us in the comment section below. Then your recipe will be featured in the round up at the end of the month. You can read the full rules here.

Have you already seen the June Eat Your Greens round up by Shaheen? If not, do have a look at the post for inspiration, visit each blog linked, and remember to take part also in July! I can't wait to see what green creations you'll come up with.

Your VegHog

30 June 2018

Halloumi pasta


It's another sunny Saturday morning, and I'm so happy to have a slow and quiet breakfast moment after I cleaned the flat a little bit. Soon we'll go to town to do some shopping, and then take the harbour bus to a lovely beer garden and street food market. This is all I need for today. Do you have some weekend plans?

During this summer I want to experiment more with halloumi pastas. I just love the contrast of soft pasta with firm fried halloumi with some added veggies. I made this pasta dish with of course halloumi and bell peppers and tomatoes as the main vegetables. It was a really nice mix.

Halloumi pasta

Ingredients

200 g halloumi
1 yellow bell pepper
6 medium tomatoes
1 onion
2 garlic cloves
Olive oil
Sea salt
Ground black pepper
Fresh basil leaves
Penne pasta

Method

Chop the veg and start frying the onion in olive oil. Fry it until it’s soft and add the bell pepper.

After a while add the tomatoes, garlic and seasoning and let simmer under the lid.

Cut the halloumi into pieces and fry the pieces in a separate pan until they are crispy and golden brown on the surface. Then mix them to the sauce.

Cook the pasta, and add a little of the pasta cooking water to the sauce.

Mix everything and serve!




Have a great weekend!

Your VegHog

24 June 2018

Rainbow flatbreads


It has been a good weekend so far, and Sunday looks promising. The weather is good, and we will pop out in a minute for a walk, and maybe watch England's football game in a pub. I'll have to study for tomorrow's Danish exam though, so then we'll probably come back home quickly. I've planned a mixed platter dinner for tonight: maybe some corn cobs, fried halloumi, hummus, red cabbage, roasted carrots etc. Actually many of the ingredients are the same as in these flatbreads that I made earlier this week. I think that this sort of platters are brilliant in the summer.

These vegan flatbreads had nice vibrant summerly colours, so I thought it was appropriate to add rainbow to the name. It would've been easy to add even more colour, but I think that this was just a nice mix, which definitely hit the spot. I made a quick-pickled red cabbage, and added some of the cabbage raw, and both variants were really tasty. The main protein were seitan and soy chunks, a type of vegan “chicken”. It worked very well in this combination, also adding texture to the dish.


Rainbow flatbreads

Ingredients

300 g seitan and soy chunks
1 red bell pepper
1 onion
3 garlic cloves
2 mini aubergines
Olive oil
Chilli powder to taste
Smoked paprika to taste
Ground cumin to taste
Sesame seeds

Quick-pickled red cabbage

1/4 red cabbage
1/2 cup water
1/2 cup cider vinegar
1tsp sugar
1 tsp salt
1 tsp pink peppercorns

Other ingredients

Rocket
Red cabbage
Hummus
Flatbreads


Method

Make the quick-pickled red cabbage first. Heat the water and cider vinegar with sugar and salt. Slice the cabbage thinly and place it in a glass. Pour the liquid over the cabbage and add the pink peppercorns. Seal the container and let set for at least 30 minutes.

Then start preparing the other fillings. Chop the vegetables first. Set some of the red pepper to side to be added fresh to the flatbreads.

Roast the mini aubergine pieces in the oven with some added olive oil and salt. Add them later to the protein mix.

Fry the onion, garlic and red pepper with the seitan and soy chunks. Season the mix and let cook slowly in the pan.

Heat the flatbreads and spread hummus on them. Serve them with the colourful toppings and enjoy!



Your VegHog

23 June 2018

Vegan and vegetarian food scene in Copenhagen – Part 1

I think I've been promising you for over a year now to write something about Copenhagen's vegan and vegetarian food scene. So now finally, I got around to it. Today I'm starting a series of I don't know how many parts, but this is the start anyway. I would like to hear from you, if you are interested in more of this kind of posts.

In the first part I'm introducing a couple of my favourite veggie restaurants here, where I spend a lot of time, and one place, where I want to go more.

Veggie Heroes

  • Blegdamsvej 106, 2100 København Ø

Veggie Heroes with their endearing logo is one of my standard hangouts, as you can eat a great Asian meal very cheaply. The restaurant is fully vegan, and they have an all-you-can-eat-buffet, but also a small menu for dumplings, soups etc. I usually am not a fan of buffets or all-you-can-eat, but this place is just brilliant and so convenient.

They have all sorts of Chinese sauces, noodles, rice, pancakes, fresh salads, vegan sushi and nice organic drinks on offer. The atmosphere is very relaxed, and it's genuinely a nice place to spend some time. Like I mentioned, the prices are affordable and the staff are very nice. I always feel like home here.

I have found some favourites in the buffet that I'm eating every time. These include: soy “lamb” with bell peppers, Chinese pancakes with vegetables, deep fried soy “chicken”, and lovely fried rice and noodles. There are many more excellent options, but I mostly stick to the same favourites. Maybe I'm boring, but these dishes are just too good to miss.

There are also nice organic lemonades, vegan wines and beers to go with the meal. I normally eat too much when we go here, but every now and again I think that's fine.







Madenitaly

  • Holbergsgade 22, 1057 København

Madenitaly is a great little vegetarian café/restaurant, with lots of vegan options as well. Their wonderful Roman style pizza slices are definitely a winner with their crispy crusts and inventive toppings. They used to have a food stall at Copenhagen Street Food on Papirøen, before the place closed down, and now they have this great restaurant very close to the main touristic bits of Nyhavn.

The secret is truly in the pizza dough, and it makes probably the best pizza crust I've ever had. The dough is made with a high quantity of water and goes through a long rising process. In the end it's very fluffy yet crispy. Some of my favourite toppings have been potato and truffle, upside down baked onion and olive, and roasted peppers. My partner is very keen on the different seitan pizzas.

They don't just serve pizza, there are also pasta dishes, seitan frikadelles, sandwiches, sourdough bread and desserts on offer. I had a mushroom and truffle pasta once and my partner tried the seitan frikadelles. They were both excellent meals enjoyed with some crispy Pinot Grigio.

I also have their booklet A guide to create the perfect pizza, which I'm planning to follow in order to improve my own pizza making skills. They even hold cooking courses and tastings, so I might take part in those at some point.

This place is also very welcoming and you will be taken good care of here. I'm always happy to return.







Plant Power Food

  • Fælledvej 15, 2200 København

I've only been once to this place, but I would like to go more. It's not far from my home, and every time I go past, I longingly look at the place and try to have a sneak peak of people's plates.

It's a fully vegan café, or plantbased, as people have started calling it. They have a good selection of tempting sounding brunch and tapas options, and the whole menu sounds so good.

When we went there a few weeks ago, I had a mushroom sandwich with miso and rosemary marinated mushrooms with mixed mashed roots, served with pickled red onions, spicy sauce and mixed baby leaves in a charcoal sourdough bun. It was an excellent and good looking lunch. Their food is very colourful, which is always nice.

They also do party catering, which is good to keep in mind in case organising some bigger parties.



How did you find this first part of veggie eating in Copenhagen series? Are you interested in seeing more places, or not so much? My apologies for lack of outdoor/indoor photos of the restaurants, I'll try to improve in this regard for the next post. You can also visit the websites of each restaurant, if you are interested in seeing more: Veggie Heroes, Madenitaly and Plant Power Food.

Have a nice weekend everyone!

Your VegHog