22 September 2019

Roasted vegetable pitas


I had a lovely relaxing day yesterday. We took a train to a nearby village and walked around there a bit. There was a mix of a cute little old town and modern architecture. It was quite interesting to go outside of Copenhagen, which we don't do very often. I'm really keen to travel in rest of Denmark to get to know the whole country better. Today I just want to go for a walk and cook a Thai curry in the evening.

I recently made these pitas with roasted aubergine and bell pepper, vegan broad bean strips and cabbage. Here is a quick and simple recipe.

Ingredients

1 aubergine
1 bell pepper
1 onion
2 garlic cloves
Olive oil for roasting and frying
Ground black pepper to taste
Ground cumin to taste
Ground coriander to taste
Smoked paprika to taste
Chilli flakes to taste
Salt to taste
250 g vegan protein (I used Beanit made from broad beans)
100 g hummus
Kale, cabbage, beetroot mix
4 pitas

Method

Chop the aubergine and bell pepper into cubes. Slice the onion and chop the garlic finely.

Coat the aubergine and pepper with olive oil, and roast them in the oven until done.

Heat olive oil in a pan and fry the onions. Add the garlic to the pan, and then also fry the vegan protein.

Add the roasted vegetables to the pan and season to taste with ground black pepper, ground cumin, ground coriander, smoked paprika, chilli flakes and salt.

Warm the pitas in the oven, spread hummus on the inside and fill them with the roasted vegetable mix. Add fresh veggies of your choice. I used a kale, cabbage and beetroot mix.

Enjoy!




Your VegHog

21 September 2019

Pea and lentil frikadellen


Oh dear, I haven't blogged much at all in September. My apologies for the quietness here and on Instagram and Twitter. Everything is fine here, but it has just been very busy. We had a guest from the UK and were proud to show our city. Then I've been balancing the usual weekday activities, like Danish classes, with work.

This weekend I don't have many plans, and just prefer staying at home. I've been too much out and about lately. I will try to get some blogging done as well on the weekend. I've still been cooking quite a lot, and have some new recipes to share with you. This season is so exciting for me with all the squashes and mushrooms, but more about that later.

Here are some very basic but tasty vegan pea and lentil frikadellen or fritters. They are made from green lentils, dried pea crush and some veggies. They are easy to make and are just a nice accompaniment to any dish. I usually have all these ingredients available, so it's a good dish when you don't have much else in your cupboard.

Pea and lentil frikadellen

Ingredients

1 cup green lentils
1 cup dried pea crush
3 carrots
2 onions
4 garlic cloves
½ cup frozen spinach
2 tbsp vegetable stock powder
1 tsp salt
½ tsp ground black pepper
Fresh thyme
3-4 tbsp wheat flour
Vegetable oil for frying

Method

Cook the green lentils and dried pea crush until soft.

Chop or grate the carrots finely. Chop the onions and garlic finely.

Cook the onions, carrots and garlic in oil until soft, and combine with the pea and lentil mix. Also add thawed frozen spinach to the mix.

Season the mix with vegetable stock powder, salt and pepper. I also added some fresh thyme.

Remove any excess liquid from the mix, mix the flour in and let it rest in the fridge for about 30 minutes.

Shape frikadellen from the mix. Add more flour, if the mix isn't firm enough.

Heat vegetable oil in a pan, and fry the frikadellen on both sides until crispy and golden brown.

Enjoy as a side with many different dishes or just as a snack on the side. These also make quite nice party snacks, especially when made a bit smaller.



I'm sharing this recipe with this month's Eat Your Greens challenge hosted by Shaheen from Allotment 2 Kitchen and co-hosted by me. Go check out her blog for more details and inspiration, you still have plenty of time to take part in September!


Have a great weekend!

Your VegHog

8 September 2019

In My Kitchen in September

September is here, and I'm quite happy about it. I love the autumn season in the kitchen and outside. I can't wait to get some autumnal decorations for my kitchen. But first, let's have a little look what's been going on there lately.

As you may have noticed, I'm a bit of a collector of different hedgehog themed items. So of course I had to get Hedgehogs on the Horizon beer, a black IPA by Uiltje Brewing Company from the Netherlands.



Here's more drinking goodness from the Netherlands: Chocomel. I was delighted to see it here in the shops as well. I think it's the best chocolate milk out there.



Our favourite supermarket chain had an insanely good coffee offer the other week, hence the hoarding. Do you think this pile will cater us until the end of the year?


Same supermarket (Irma) has started an environmental campaign with cute and informative environment leaflets




Here are some of my recent cookings as well. I made a warming lentil curry, and there will surely be more of them towards the autumn.


I have made many weekday dishes with juicy local corn on the cob. I just like to boil them and have some potatoes, grill cheese and other veggies on the side. For me these are the perfect dishes for the season.



There have also been nice radishes, so my partner made fried rice with radish and kimchi.


I also made pepper and chilli tortillas with Mexican potatoes. This is just a nice comfort food for the weekend. There is just a suitable amount pottering in the kitchen, and then the reward while watching some nice series.



As usual I'm sharing this post with Sherry from Sherry's Pickings, as she is hosting the In My Kitchen challenge. Head over to her blog to check out her lovely kitchen and many more from all participants.


Your VegHog

1 September 2019

English breakfast and Copenhagen Cooking & Food festival

This morning we had a vegan full English breakfast again after a while. I found huge potato röstis in our local shop, so they had to be tried. Otherwise there were just the usual vegan sausages, baked beans, fried bread and fried tomatoes. I also served less traditional yellow water melon as refreshment on the side. Isn't it cute!



Yesterday we went to Copenhagen Cooking & Food Festival's main site in the hope of getting some local produce. Unfortunately this year they had concentrated more on cooking demonstrations and tastings instead of having the vegetable stalls and other local producers there. I though it was a bit of shame, as in previous years I got such lovely stuff from there, and the veggie displays were excellent. Well, I guess the concept changed a bit. I was tempted by pizza from The Pizza Bro, as they had pumpkin pizza and potato pizza, but I wasn't hungry enough to eat a pizza then. Here are a couple of photos from the event. It was a hot day, and no cooking demonstration was on while we were there, so it was a bit more quiet.






Have a great Sunday!

Your VegHog

31 August 2019

Eat Your Greens August Round Up


August is almost over so it's time to look at your Eat Your Greens recipes in August.

Shaheen from Allotment 2 Kitchen and my Eat Your Greens co-host made a tempting Crushed Potato, Courgette and Feta Salad. She roasted new potatoes, round courgette, yellow courgette and beans with olive oil, and then added peas, parsley, feta and salt and pepper for some further baking. This combination of several greens sounds so wonderful and is even better when made with homegrown produce.


Laura from Vegfully cooked a refreshing Courgette and mint soup. She sautéed leeks and garlic in a pan, added celery, courgettes, seasoning and vegetable stock. After cooking for a while, the ingredients were blended in a smooth soup and fresh mint, feta, pepper and olive oil were added for serving. This sounds like a perfect summer soup to me and I would be happy to eat it anytime.


Lisa from Lisa's Kitchen shared a wonderful dish of Asparagus and Peas in a Creamy Mustard Sauce. She combined the slightly more unusual vegetable, asparagus, with Indian flavours. There is a creamy mustard sauce with ginger, chillies, cumin seeds, turmeric, coconut milk and lemon juice with pan-fried asparagus and green peas. I'm sure that asparagus works very well with Indian spices and I'm very intrigued by this dish.


My own recipe this month was a Spanakopita with crispy filo pastry, spinach and feta. It's also a nice piece of summer baking and really addictive.


Thank you again to all participants and readers. It was such a nice month of green food, and there will be more in September when Shaheen will be hosting again. I hope to see you all then.

Have a nice weekend all!

Your VegHog

25 August 2019

Farmers Market Visit


There was a change of plans yesterday, when I realised that there would be a nice farmers market taking place in Refshaleøen. So of course we had to go there to check it out instead of the culture event. Or we actually postponed the cultural events to today, as that festival is still on. Luckily the weather is still nice.

The farmers market was related to Copenhagen Cooking & Food Festival that just started last Thursday. I will be writing more about the festival once I get to visit it properly. There were nice vegetable vendors on the market and lots of other local produce: craft beer, cider, flour, bread, honey, flowers etc. I came home with two ufo squashes and local garlic.

Here are some photos from the farmers market.









24 August 2019

Sundried tomato and mozzarella sandwiches


Hot summer weather has returned this week, so the summer isn't over quite yet. It's a lovely weather today and I can't wait to get out to a culture festival all around Copenhagen Harbour. There are different performances, exhibitions and events everywhere and the weather is just perfect for it. So I guess the plan for today is settled, but I'm not sure yet what to do tomorrow. Of course the festival still continues tomorrow, but let's see how much we manage today.

Last weekend I made these delightful little sundried tomato, mozzarella, olive and basil sandwiches or panini. The bread was a really nice artisanal rosemary and sea salt bread. It was just perfect for this dish.

Sundried tomato and mozzarella sandwiches

Ingredients

2 artisanal breads
125 g mozzarella
100 g sundried tomatoes
50 g green olives
2 tbsp garlic butter
Fresh basil leaves
Salt to taste
Ground black pepper to taste

Method

Heat a grill pan on the stove and preheat the oven to 180C.

Chop the mozzarella, sundried tomatoes and green olives coarsely and mix them with the basil leaves, salt and pepper.

Cut the breads in half, spread the garlic butter on each side inside and fill the breads with the mozzarella and tomato mix.

Close the breads and grill them on a grill pan so that they get some grilling marks. Finish them in the oven and bake them for about 5-10 minutes depending on how crispy you want the bread to be.





Enjoy!

Your VegHog

18 August 2019

Spanakopita


It has been quite a cloudy and rainy weekend over here, but it made it easier for me just to relax and take it easy. Today we'll head to the vegetable market to get some supplies for next week, and then I'll just potter in the kitchen making Sunday dinner.

A spanakopita has been on my mind for a while, and I also wanted to work with filo again after a long time. So I finally got around making a tasty spanakopita with crispy pastry and comforting soft spinach and feta filling. It was surprisingly easy to make, and I will surely be making it again.


Spanakopita

Ingredients

230 g filo pastry
230 g frozen spinach
1 onion
2 garlic cloves
140 g feta
3 tbsp fresh parsley
2 eggs
½ tsp salt
½ tsp ground black pepper
½ cup olive oil

Method

Preheat the oven to 170C.

Chop the onion and garlic finely and let the frozen spinach thaw. Then drain all excess liquid off the spinach.

Mix the spinach, onion and garlic with the crumbled feta, fresh parsley, eggs, salt and pepper into an even mix.

Brush a baking tray with oil and place two sheets of the filo pastry on it. Brush the sheets with oil and add a couple of more layers.

Then put the spinach mix onto the pastry, and layer the rest of the sheets on top, and brush them all individually with oil.

Wrap the excess filo on the edges to the baking tray.

Bake the spanakopita for about one hour until the pastry is crispy and the filling has cooked nicely.

Enjoy!






I'm sharing this recipe as my this month's Eat Your Greens contribution. I'm hosting the challenge this month with my co-host and creator of the challenge, Shaheen from Allotment 2 Kitchen blog.


Your VegHog