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.