So
it’s already March and time to have a little look into my kitchen.
There
is this new product, vegan taco strips and of course I had to try
them. They were indeed very nicely spiced with a great texture. I
fried the strips and put them into roasted bell pepper halves. I
served the dish with Mexican rice.
I
made another Mexican style dish, Mexican mac’n’cheese with
butterbeans and spices. This is my go-to recipe when I’ve run out
of ideas.
This
is a mushroom risotto with tomatoes and burrata on the side. I will
be making more of this kind of dishes towards the spring.
For
a change I made a white pizza with potato, rosemary, shallot and
mozzarella.
When
the times were colder, a ramen was a great dinner idea. This one was
made with tofu, noodles and pak choi.
Yes,
I’ve eaten comfort food again, like this creamy truffle spaghetti
with oat cream.
I
made a salad with Emmental and leftover sprouting broccoli that had
started flowering in the fridge.
These
berry oat bars were great snacks. I need to try the other flavours
too.
Vegan
fizzy cola sweets were also very nice.
I’ve
had a lot of blood oranges recently, as they are still in season.
I
got this new balsamic vinegar from an Italian shop and it’s so
nice.
These
quality grissini are from the same Italian shop.
I
have a couple of herbs and watercress by the kitchen window.
My
curveball this time is a Copenhagen scene from February. It got
really cold in February, so much so that the whole harbour froze
over. Even our very famous Little Mermaid got some ice around her. She lives a peaceful life now without tourists.
As
usual this post will be shared with Sherry from Sherry’s
Pickings blog, who is hosting the monthly In my kitchen
event.
Have
a nice weekend everyone!
Your
VegHog