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