21 February 2021

Slovenian frika

I started the day by making traditional Slovenian food, which is a first for me, as I’m not too familiar with that cuisine. Frika is a Slovenian cheese and potato hash and I adapted my version from this recipe by Ana Roš. I didn’t have the correct cheese to add, so I just used mature Cheddar. Obviously the pork fat was substituted by salty butter and vegetable oil. My frika ended up being very rustic looking (it’s really difficult to turn it in the pan), but it was a really nice Sunday breakfast.

Your VegHog


20 February 2021

Roasted veg, chickpeas, tempeh and tahini sauce

My apologies for the quiet blog once again. I don’t seem to have much energy for blogging at the moment and my daily dishes aren’t that inspiring. Last weekend was cold and icy and we still had proper snow in the week, but today it looks quite different. It’s a little bit cloudy at +4C and we are of course heading to the market soon, as there’s not much else to do on the weekends. There is of course a lovely vegetable and flower market, but also take away food and drinks in the market halls. You are not allowed to consume any food or drink on the premises, but there is also a nice nearby park. Now to my dish.

The title kind of says it all. I roasted some potatoes, squash and carrots and added chickpeas and fried soy-glazed spicy tempeh to it. I made a tahini-lemon sauce that was sprinkled on the dish and there I had it, a tray full of goodness. I took inspiration from Yotam Ottolenghi’s traybakes for this dish. I’ve also been very inspired by the Danish tempeh that is now easily accessible here in the supermarkets. It’s locally produced, made from split peas and lupin beans and such a nice quality. I always have some in my freezer these days.

Have a nice weekend!

Your VegHog 


13 February 2021

Onion soup


It’s a proper onion soup weather now. It has been cold and icy here, so I’m always ready for a warming soup. I made this onion soup with organic dry cider, thyme and miso and it was so tasty. I added some cheesy bread croutons on top and dinner was ready.

Have you also been enjoying some wintery soups lately?

Your VegHog


7 February 2021

In my kitchen in February

I haven’t got so many new kitchen items lately, but there has certainly been a lot of food in my kitchen, as most time is spent at home. Here are some of the dishes.

Shepherd’s pie with lentils, vegetables and pea-based protein bits

Homemade Schupfnudeln (chunky German potato noodles) with salad and vegan Schnitzel

Pasta bake with mozzarella

Cheesy fried potatoes with a pomegranate salad (most of my salads in this season contain either pomegranate or blood orange)

Potato, cheese and onion pie

I found a new nice vegetable stock in a bag and I made a porcini and pepper risotto with it.

Curry with chicken style vegan bits and pomegranate

Cheesy garlic bread

There were still some Christmas leftovers, as I froze some of our cold hay smoked tofu. I made a tasty sandwich with it.

Pasta with red pesto and vegetable cakes

Onion foccaccia eaten with mushroom ravioli, frikadeller and salad

Hay smoked potato mash with vegan nuggets. I first experimented with a potato for my smoked Christmas tofu.

Mac’n’cheese from the ends of different pasta packets

I’m sharing this post with Sherry, who is hosting the monthly In My Kitchen event.

Your VegHog

6 February 2021

Cheesy oven sausages and baked potatoes


How are you all holding up? It seems like every day is the same and there is not much to do on the weekends apart from going on walks. We have now found fancy making a small campfire in the woods on our weekend walks. It’s quite nice to have a little break, light a warming fire and have snacks. We even bought a small axe for this purpose and it really is good fun. We’ve had a little bit snow and ice in Copenhagen this week, which is absolutely fantastic and all the lakes look so beautiful. It means we will soon be out and about today as well and just explore the icy city.

Before that I’ll make a quick food post. I made this very comforting dish of cheesy baked oven sausages with these newish vegan BBQ sausages. They were really good. The cheesy oven sausage is a classic 80s dish from my childhood, I just made a vegetarian version of it. I had cheesy baked potatoes, steamed brussels sprouts and salad on the side. It was a really nice winter dish and I can only recommend it.


Have a great weekend everyone!

Your VegHog