16 September 2017

Pea and courgette rice


I can't believe that a week has passed again so quickly. We are in mid September and the autumn has arrived. It's starting to get more chilly and rainy, and I have my first cold of the season. I'm still not going to let it defeat me. We have a Mexican independence day street party to attend today, and it's actually sunny so far. There will be Mexican food, beers, wrestling and live music, and I'm quite looking forward to it. We'll pop over to the vegetable market first to get some fresh stuff for the weekend and the busy next week.

But now first to this vegan pea and courgette rice recipe. Well, it actually contains loads of veg, but I just named it that. These summer vegetables are still tempting me very much, but now I start combining them in more autumnal dishes. But it's also so nice to see more and more squashes appearing. I can't wait to make some nice squash dishes soon.


Pea and courgette rice

Ingredients

1 corn on the cob
1 small courgette
2 cups fresh peas
1 carrot
1 onion
1 garlic clove
Fresh parsley
1 tsp sea salt
½ tsp ground black pepper
1 l vegetable stock
1 cup brown rice
2 tbsp olive oil


Method

Chop all the veggies into smallish pieces.

Heat the olive oil in a saucepan and sautée the onion and garlic there.

Then add the chopped carrots, courgette and corn there too, cook for a while and then add the rice and vegetable stock.

Add the seasoning and let simmer until the rice is nearly cooked.

Towards the end also add the peas so that they can briefly cook in the mix. I like the fresh peas quite firm, but feel free to cook them more, if you prefer.

Serve as a bowl of rice and veggies and enjoy!




I'm hosting Eat Your Greens myself this month, and this dish will be my entry to the challenge. Take part in it now, if you haven't yet! I always take turns hosting with Shaheen.


I would also like to share this recipe with Sowmya from Tuma's Tongue Treats, who is hosting the 111th edition of My Legume Love Affair this month. I haven't been taking part in this wonderful challenge for quite a few months now, and I need to get better with my legumes again!


Have a good weekend!

Your VegHog

9 September 2017

Light vegan lunch and weekend plans


It's going to be a rainy weekend here, which means that it will be a Nordic Noir binge watching night on the sofa tonight. First however I would like to visit a couple of museums and the vegetable market to buy some nice stuff to cook for dinner tonight. I'm thinking of fennel and potatoes and perhaps some kohlrabi. Maybe it'll be a white vegetable night. Nordic Noir and white vegetables, what a contrast!

I'm not sure about tomorrow yet. Maybe we'll go to Ikea, as some book shelves are still needed for our apartment. Today I just want to relax and maybe walk around in town a bit. It's not raining at the moment, but it is looking quite cloudy, and the forecast isn't too good, so we'll see. As a good student, I also need to do my Danish homework tomorrow. The classes have been great fun so far, and I'm starting to get the hang of it. We have a nice group of learners from all over the world, which makes it quite interesting.

This lunch was just one of my typical assemblies that don't require that much work. I roasted the aubergine and carrots, and had some tomatoes, pomegranate seeds and crackers with them and hummus. That's olive hummus, which I quite prefer at the moment.

What about you, what will you be up to this weekend? Whatever you do, I hope you'll have nice time!

Your VegHog

7 September 2017

Green tahini cauliflower with quinoa cabbage roulade


The weather has become more autumnal here, and I'm turning to my comforting seasonal autumn favourites in food. There will be a lot of roasting, stews and steaming bowls of soup in my near future.

This dish was widely improvised around the ingredients I had. I bought a green cauliflower for a change. It's a bit paler than broccoli, and still tastes like cauliflower, so it sends a confusing message to the brain. I roasted it with a tahini-lemon-garlic-coriander sauce, which is always such a good choice, definitely one of my vegan comfort food favourites!

On the side I served a large cabbage roulade filled with quinoa and pearled spelt that were cooked in vegetable stock with onion and garlic and some spices. It was quite basic and rustic, but actually very tasty. I just couldn't resist the lovely purple cabbage. Does anyone have good cabbage recipes by the way, as I always tend to make only roulades or casserole, and would appreciate some inspiration?

So it's almost the weekend, my friends. Do you have any good plans or are you mainly just going to take it easy? Have fun whatever you do!




Your VegHog

5 September 2017

In My Kitchen in September

It's time for a little peek into my kitchen. I'm glad to have all my own stuff in the cupboards and on the shelves now. Cooking is so much easier with your own familiar stuff! I still need to replace some of the items that we gave to charity in the move, but otherwise I'm pretty happy with the current gear. Here is something new from the kitchen.

I bought this pineapple plant from the Copenhagen Cooking & Food Festival. I just couldn't resist its cuteness, and now it's riding my hedgehog in the kitchen. Will we get some crops from it? Well at least now it's super cute to look at.



I bumped into prickly pears aka cactus fruits in the vegetable market, and of course they found their way to my basket. They are supposedly extremely healthy, so that's a plus, as they also taste really good. I've only had them in fruit salads so far, but what else could I make with them?


Corn cobs have become our favourite ingredient of the season. We just can't get enough of the juicy seasonal cobs. They go very well with so many different dishes and add some nice colour to the plate. This quick dinner was just some corn cobs with chilli butter, grilled cheese and salad.



This bowl with a birch tree motif was really cheap and fits my other rustic kitchen items really well, so I had to get it, even though I don't have shortage of bowls...


Coco peanut butter granola, do I need to say any more, the breakfasts are saved! Even my partner is now crazy about this granola.


I've also had some supermarket macarons lately, but mainly for the reason that this packet contains liquorice flavour, my favourite. All the other flavours go down just as well.


I'm quite addicted to these sugarfree raspberry and lemongrass sweets, and I've actually stopped now carrying a packet with me at all times, because then I tend to eat them all at once. 


Here are also a couple of things that I've eaten out that never made it to my kitchen. I had this beautiful vegan ramen at a music festival here in Copenhagen. It was so comforting and warming. Those guys have a ramen restaurant here, and I think it would be well worth a visit.


I also had a falafel salad platter recently at Copenhagen Street Food, and it was so amazing. It was a huge portion with crispy falafel, nice fresh veg, hummus, and even fries on the side.


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


Have a good week!

Your VegHog

3 September 2017

Chanterelle and kale tart


I wanted to share this chanterelle and kale tart with you that I made for our Finnish Your Dinner event last week. It was a very simple recipe, but so tasty with the fresh seasonal chanterelles. I haven't made many tarts this summer, which is a shame, but I think that they would be great in the autumn too.

This weekend has been very relaxing, as we didn't have any particular plans. I think we'll go for a walk in the park now and maybe have a light lunch or snack out. How has your Sunday been so far?

Chanterelle and kale tart

Ingredients

100 g chanterelles
25 g butter
2 cups shredded kale
1 onion
1 garlic clove
1 tsp salt
½ tsp ground black pepper
Few sprigs of fresh thyme
100 g cheese
200 g pastry

Method

Chop the chanterelles coarsely. Smaller mushrooms can be left as a whole. Also chop the onion and garlic finely.

Sautée all these ingredients in a pan for a few minutes so that the excess liquid from the mushrooms evaporates.

Season the mix with salt, ground black pepper and a little bit of fresh thyme.

Roll out the pastry and place it in a tart tin. Blind bake it in the oven for a few minutes.

Then put the shredded kale and mushroom mix onto the pastry, followed by the cheese and bake at 200 C for about 20 minutes or until done.



Enjoy!

Your VegHog

1 September 2017

Eat Your Greens welcoming September recipes


So my friends, I'm back here hosting Eat Your Greens and have to break the news to you: It's September!! It's slightly shocking to notice, but I'm actually quite happy. I'm a fan of autumn and am looking forward to the cosy evenings on the sofa when the rain drizzles outside, let alone all the squash dishes!

I would also like to say that the August round of Eat Your Greens was extremely beautiful, and I encourage you all to go and read Shaheen's round up and visit all our participating cooks' blogs! I can't believe what variety of greens and vibrant recipes came together once again.

I'm convinced that we can do the same in September, so please share your green vegan or vegetarian recipes with us, and we will all be thrilled to get some new cooking inspiration.

Read the full instructions here on how to participate and get cooking!

Have a wonderful weekend!

Your VegHog

31 August 2017

Blueberry and lentil salad


Who knew that puy lentils would go wonderfully with blueberries and grilled cheese in a salad? Well, I didn't, but took my chances as I had some excess blueberries to be used. I decided to scatter them on top of the salad for some colour, et voilá, it was delicious. I can only recommend this trick now that blueberries are in season. Are you brave enough to try?

Otherwise this has been another hectic week, but making superfood salads does cheer me up quite a bit. So how has your week been, and are you happy to see the weekend approaching?



28 August 2017

Finnish Your Dinner


We held a small event in our shared courtyard yesterday, and invited our neighbours to come over to try some Finnish food. This was all because I saw on Friday that there was going to be a worldwide cooking event to celebrate Finland's approaching 100 years of independence by offering Finnish food to your friends and neighbours where ever you are. The independence day itself is on the 6th December, and last weekend it was 100 days until that day. The theme was "Dinner under the Finnish sky", and we actually got lucky and had a blue and white sky.


It was a bit of a short notice hearing about this two days before cooking, so I decided to keep it simple, and make just a couple of small snacks. I also made my own leaflets inviting the neighbours to the event.


I made three dishes for our Finnish Your Dinner event:

- Finnish potato pies, a dish that I've already shared here on several occassions. You can find the recipe here.

- Chanterelle tart, of course I had to use seasonal mushrooms, which are very popular to be used in Finland in this season.

- Kropsu, a thick oven pancake from my region, served with fresh blueberries and raspberries. I've also posted a Kropsu recipe before, which you can find here.

There was also of course homemade salty liquorice vodka accompanied by melancholic Finnish rock music to make the right atmosphere.






It was all very rustic and homely, just like Finland is. It was also nice to get to know some neighbours with this weird excuse. I was afraid that people would now think that I'm a bit odd, which is actually quite accurate in the end, so it doesn't really matter. Sometimes it's good to try to be social. I find Danish people very friendly and talkative in general, so it's nice to have small gatherings over here.

Have a nice week everyone!

Your VegHog

27 August 2017

Our weekend breakfast


Our breakfast yesterday and today was pretty identical. It's what you can see on the picture. Only on weekends I have time to have a proper breakfast. On other mornings I either skip it fully or quickly scoff a yogurt or a fruit. So on the weekend it's nice to take time to make and eat breakfast. Now that we have a proper dining table after a long while, it's also nice just to sit down for meals at a table.

We had some of our usual oven rolls with cream cheese, onion, tomato, basil and cheese on sourdough rolls seasoned with salt and pepper and baked in the oven. I love this combination so much, and it fills for a long time.

Then I also made kind of a small fruit salad with prickly pears, grapes and raspberries. Prickly pears, cactus fruits, are so healthy and refreshing, and apparently also a good hangover cure. I'm very fond of them at the moment and need to experiment more with them in other dishes as well.

The drinks were coffee, orange juice and ginger shots, either apple-ginger or cranberry-ginger.

What a good way to start the day. Yesterday this gave me strength to a long day spent mostly on boats. That sea life can surely be tireing! We also visited some outdoor cultural performances.

How has your weekend been?





Your VegHog

24 August 2017

Rye bread with buttered chanterelles


The fresh chanterelles from Sweden have arrived in our vegetable markets, and I couldn't be more delighted about it. Even our tiny local supermarket has some! Chanterelles are my favourite mushrooms and I like using them whenever I can get hold of them. They are the true gold of the north and this is my favourite kind of comfort food.

This time I made a Nordic chanterelle classic, buttered chanterelles with onion on toasted rye bread. I also added some garlic, salt, ground black pepper and fresh thyme. I quickly fried the mushrooms in butter, but had to be careful not to fry them too long, as they can easily get soggy, and they only need a very brief frying. I rarely use real butter these days, but for some dishes it's definitely worth it.

The seedy rye bread was also from a local bakery that make such tasty breads and pastries. I have actually found my sweet tooth a little bit here again due to the pastries and lovely ice-cream available.

This was a wonderful Sunday brunch for us, which we will be enjoying more often in this fresh wild mushroom season. I'm even planning to freeze some, now that I'm at the source.



Your VegHog

22 August 2017

Green and golden Thai curry


I'm so happy that I got a "proper" meal cooked for a change. I made a vegan Thai curry, because I just love them, and this one was quite comforting again.

I found some beautiful colourful heritage carrots in the vegetable market, and also bought the other fresh ingredients for this curry there. It's so much fun shopping at a proper vegetable market, but also a bit dangerous, because I want to buy everything around!

This was my first time frying tofu on a gas stove, and it was a great experience (I'm very easily entertained). I got it just the way I wanted, and fast! I also managed to find just the right kind of tofu in the shop. They sometimes come in glass jars in Denmark, which is a bit weird, but this one was in a "normal" packet.


Green and golden Thai curry

Ingredients

Curry paste

2 cloveless garlic
2 red chillies
2 cm fresh ginger
1 lime's juice and a little bit of the zest
1 tbsp white miso
1 tbsp tomato purée
3 tbsp vegetable stock powder
2 tsp palm sugar
1 tsp black pepper
1 ½ tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
½ tsp ground cinnamon

Other ingredients

250 g tofu
2 fresh onions with stalks
5 yellow, red and purple heritage carrots
1 pak choi
2 tbsp vegetable oil
400 ml coconut milk
1 cup jasmine rice


Method

Make the golden curry paste by puréeing all paste ingredients together into a smooth paste.

Cut the tofu into generous chunks and fry them in vegetable oil until golden brown and firm on the outside.

Slice the carrots and coarsely chop the onion.

Cook the onion in vegetable oil until softened, then add the carrots to the pan, and after a while the curry paste.

Cook for a couple of minutes, add the coconut milk and let simmer until the flavours have blended nicely. Taste and add any seasoning, if needed.

Cook the jasmine rice.

Slice the pak choi and add it to the curry just a couple of minutes before serving. I also added the green onion stalks at this point.

Serve the curry together with the rice and enjoy!

I'm sharing this recipe with this month's Eat Your Greens hosted by Shaheen from Allotment 2 Kitchen. You all still have a few days time to take part in the challenge, if you have cooked with greens.


Your VegHog