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