23 February 2020

Vegan waffles


How are you all doing? I know I've been a bit quiet again. It has just been crazily busy at work, unthinkable to blog in the evenings, and even on most weekends I've been too tired. I have many recipes in store for you though, so I hope that I'll have time to write them up for you soon.

I bought a waffle iron last year and have sometimes been using it to make fluffy vegan waffles with oat milk. It's a very easy and quick snack, if you only have the basic ingredients at home. You can make both sweet and savoury waffles, whatever you prefer. Below is my easy go-to recipe.

I now made waffles in style of Finnish shrove Tuesday buns (recipe here), only by substituting the buns with fresh waffles. The filling is whipped cream and strawberry jam.

Vegan waffles

Makes 5-6 waffles

Ingredients

1 ½ cup wheat flour
2 tbsp sugar
½ tsp salt
2 tsp baking powder
1 ½ cup oat milk
3 tbsp vegetable oil

Method

Mix the dry ingredients, then gradually whisk in the oat milk and vegetable oil to make a smooth batter.

Heat couple of large spoonfuls of the batter in a waffle iron at a time and enjoy!



Your VegHog

9 February 2020

In My Kitchen in February


It's time to have a look into my kitchen again. I have not been cooking so much new stuff, just the old favourites, but here are some new food items and dishes in my kitchen.

Naturli launched a new vegan frozen range, and I had to try their new Schnitzel straight away. They are soy based and gluten free. I got a small recipe booklet from the shop and found inspiration for my lemon Schnitzel with roasted potatoes, peas, braised fennel and blood orange dish. It was very tasty and I will certainly make it again.





This week my kitchen and dining corner got new windows, well actually the whole flat. They are very well insulated, but still have that old-fasnioned look with the metal hooks and fasteners. The pictures aren't very good though, as sun was blasting through the windows yesterday morning. Yes, and that is Christmas tree 2018 out there, but it would quite like a repotting.




I recently bought a couple of packets of rice made from legumes. It probably can't be called rice, but it looks like colourful rice. They also call it rice-shaped pasta. I've made quite a few dishes with it and they have been very good, a bit lighter and more wholesome than with real rice.



I also spotted a pulled seitan kebab in the shop and made a vegan kebab dish with it. It has a nice spicing and texture. 
 

Have you ever had a pineapple burger? If not, you must! It was always my favourite as a child and now I haven't had one for a long time. We happened to have some nice veggie patties and left-over pineapple, so I asked my partner to make a pineapple burger. And boy, did he make a great one!
 

Here are a few other dishes that I've cooked: roasted pepper pizza, golden Thai curry with spinach and cabbage fried rice.




Al always, I'm sharing this post with Sherry from Sherry's Pickings blog. She is hosting the monthly In My Kitchen event.


Your VegHog

8 February 2020

Bean enchiladas


Yesterday we went to an open night at the National Gallery of Denmark. They have these open nights quite frequently, and there is always a great atmosphere. You can just watch the regular art collection, go to newly opened exhibitions for free, enjoy live music and other performances or the street food and drink offering. Yesterday it was very busy, as a popular new exhibition opened. We just went and looked at the regular collection, as it was more pleasant there. This art work “Pink onions” by Henri Matisse has just a great air about it and I really like it.


Now to this Mexican inspired dish. A while ago I made these enchiladas with pinto beans, sweetcorn, bell pepper, chilli, tomato sauce, mini macaroni and rice made from legumes. They were wrapped into carrot tortillas and baked with cheese and habanero sauce. I really love this sort of dishes and I often make them. I think that I will make something similar again today for a cosy Saturday night.



Have a nice weekend!

Your VegHog

1 February 2020

Noodle broth


Hello February! A new winter month has started, and it's still not cold. It's just wet and rainy, but I'm in good spirits and excited to see what February brings. There are many changes going on at work and it can be a bit draining working on multiple projects at the same time. That's why I really appreciate my quiet weekends with no plans. I guess we'll stroll to the marketplace today to see, if they have any new interesting fruit and veg and then just cook a nice dinner at home.

A vegan noodle broth is occasionally a good idea. I made this coconut broth in Thai style and it was so comforting and nice. I used some of that cute confetti coriander in it too. Here is my recipe.


Noodle broth

Ingredients

200 g tofu
100 g noodles
1 fennel
2 carrots
1 onion
2 garlic cloves
1 red chilli
1 cm fresh ginger
2 tbsp vegetable oil
1 tsp salt
1 tsp palm sugar
½ tsp ground cumin
½ tsp ground coriander
1 tbsp vegetable stock powder
2 bay leaves
400 ml coconut milk
1 lime's juice
Handful of fresh coriander

Method

Chop the fennel, carrots, onion, garlic, chilli and ginger.

Start cooking onions in vegetable oil. Once they are softened, add the carrots and fennel to the pan. Once they have cooked nicely, also add the garlic, chilli and ginger and let cook for a while.

Add the seasoning and the coconut milk and let simmer.

Cube the tofu, fry it in vegetable oil and set to side.

Cook the noodles in water, cool and set to side.

Once the broth flavours have developed nicely, add the noodles and tofu to the broth and heat it through.

Serve and enjoy!


Your VegHog

25 January 2020

Pasta salad


The weekend has once again arrived. Somehow January is just rushing by. Normally it feels like such a long month, but now I think that it has gone almost a little bit too quickly. It's still very warm in Denmark for the time of the year. I guess, we won't be seeing much snow or ice this winter.

A pasta salad is a nice and simple weekday lunch. You can add to it almost anything you have. We tend to make a pasta salad at Christmas with chickpeas and apples. It's quite a nice and more unusual combo. This one is more of a classic with olives and sundried tomatoes and of course olive oil.

Simple ingredients:

Pasta
Sundried tomatoes
Olives
Olive oil
Salt
Ground black pepper
Fresh parsley

Cook the pasta, cool and mix it with the chopped sundried tomatoes and olives. Season with olive oil, salt, ground black pepper and fresh parsley.

Have a nice weekend!

Your VegHog

19 January 2020

Bruschettas


It's a sunny morning here in Copenhagen for a change, but we have a little chore to do before we can go out. We need to move our stuff out from the loft room to the new basement storage, as the new house owners will expand the loft to apartments. Luckily we don't have so much stuff up there, just some mainly empty moving boxes. But I will miss the cosy wooden hideaway, which is a proper room with a view over the rooftops. It will be more handy to have the stuff in the basement though, as we live on the first floor. Otherwise I don't have any plans for today, but will go for a walk at least, as the weather is nice.

I made these tomato-olive and plain olive bruschettas yesterday for brunch and they went down very well. They were topped with garlic, olive oil, salt, ground black pepper, wild garlic, mozzarella and either just green olives or green olives and cherry tomatoes. I bought the bread to a reduced price, as I went to the supermarket in the evening. That's such a handy way to save money and still get fresh bread from the day.





Your VegHog

18 January 2020

Tahini pasta bowl


Have you tried pasta made from pulses that looks like rice yet? Well I have and I loved it. Mine was made from red lentils, chickpeas and peas and I made a vegan tahini pasta bowl with it. I added some mini macaroni, veggie balls, bell pepper, onion, garlic, garlic sprouts, fresh tomatoes and a sauce made with tahini and lemon to the bowl. It was such a nice and comforting bowl of food. A little splash of tahini and lemon can work wonders on any basic bowl.



I'm also including some live scenes from my tea towel to this post. January continues being grey and soggy here in Copenhagen, but the buildings are colourful and uplifting. We are off for a walk soon regardless the heavy winds.





Have a wonderful weekend everyone!

Your VegHog

11 January 2020

In My Kitchen in January 2020

It's a new year in the kitchen too and I'm very excited for it. In January money is typically tight and I try to live more healthily, but there normally also are several lapses to lovely comfort food. This post mainly contains Christmas presents and food souvenirs from Finland, but I'll also try to share a couple of simple vegan weekday meal ideas for those, who are taking part in Veganuary. Those are all dishes that I've recently cooked.

My partner got me this lovely pipe-smoking whale enamel cup for Christmas. It's just so cute. And my mum got me the new seasonal Moomin mug called “Tykkylumi”, “crown snow-load” which is heavy snow that accumulates on a tree. It's also very pretty and wintery. 
 


I bought my partner an indoor mini garden, a silicone base, where you can cultivate micro herbs. The packet came with radish, broccoli and rocket seeds. Soon you will probably see his plants decorating my food photos. 
 


One of my local supermarkets has started cultivating herbs on site to reduce the transport and water footprint. They have a big glass cupboard full of growing herbs, and you can buy them in small bunches and they survive for a while in little water at home. I think that it's a really neat idea. I also like the confetti coriander that they have, which I haven't seen elsewhere. It looks almost like dill with thin leaves, but of course tastes fully like normal coriander.


I also got this dill and parsley herb salt for Christmas, and my partner got the dreamy chocolate hippos.



Then to the food. These are all easy dishes to make and can be adapted depending on what ingredients you have available. They are also all vegan. I always want to avoid food waste, and in January I will be paying even more attention to that. The first dish is a mix of vegan “chicken” type of soya protein (Salty & Smoky Oumph) with tomatoes, bell peppers and aubergine served with hummus and flatbread. This dish can be made in so many variations and is easily adaptable. The smoky Oumph was very tasty and handy to store as a frozen product. 
 


This is a Thai noodle bowl with fried oat block (like tofu, but made from oats), broccoli and peanuts. So tasty, so warming and always one of my favourites. 
 

I fried the leftover beetroot gnocchi again and served it with roasted bell peppers stuffed with cherry tomatoes and garlic. It was a quick and effortless dish.



This is a bowl of koshari, which is Egyptian streetfood with rice, lentils, chickpeas, spicy tomato sauce and fried onions. It's so tasty and easy and affordable to make at home.


These are carrot wraps filled with Mexican style rice mix and fried oat block. I often make this sort of wraps full of warming spices and protein.


Here are some homemade lentil and broad bean frikadeller that can be enjoyed with many different dishes as a source of protein.


Polenta chips are easy to make and are so lovely when fried.


So this is how my year in the kitchen begins. As usual, I'm sharing this post with Sherry from Sherry's Pickings blog, who is again hosting the In My Kitchen series. I can only urge you to take part in the event or at least to read the shared blog posts, it's so much fun!


Have a great weekend!

Your VegHog