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
Nice to have a peek. I had to double take the Mexican rice, as on first glance i thought it was a veggie burger! Ah i hope to one day see the little mermaid in person. Its a cool picture juxtaposed with the background of industry. Ah i want some fizzy cola's now, a guilty pleasure. And blood oranges - i will have to tell D to look out for them the next time he goes to the supermarket. As i am still not going out.
ReplyDeleteI hope that you'll get to see the mermaid too. We have also other mermaids in Copenhagen. :)
DeleteEverything looks amazing! I just had breakfast but I can already go for a Mexican mac n cheese or truffle spaghetti. The little mermaid looks so peaceful on her rocks too. :)
ReplyDelete❀ ADRI IN PINK ❀ INSTAGRAM ❀
Thank you Adri! :)
DeleteWorldwide reinterpretations of Mexican foods are very interesting. It’s an ancient and very widely varied cuisine, with roots in at least two cultures (Native American and Spanish) so it can really be a number of things. I’ve never come across Mexican mac & cheese.
ReplyDeletebe safe... mae at maefood.blogspot.com
I often make some inventions with Mexican spicing. It's a very versatile cuisine with lovely flavours.
Deletehi veghog
ReplyDeletegreat to have you aboard. i love white pizza too, all that potato and rosemary... and your citrus reamer is so very cute. i've only ever seen metal or wooden ones. the little mermaid is so cute. i think we saw her when we were in copenhagen. gotta love a good italian balsamico, and the blood oranges look great too. happy March to you. cheers sherry
Have a nice March too Sherry and thanks for hosting In My Kitchen!
DeleteLove to see all the veggie options. That pizza looks amazing. Might be trying to replicate that Mexican Mac & Cheese, too.
ReplyDeleteI would recommend it. You can get creative with it. :)
DeleteVeg Hog, I enjoyed the little look around your kitchen. Truthfully, I stared at your mushroom risotto, white pizza, and truffle spaghetti for more than a moment or two. :) I also admired your balsamic vinegar (pretty bottle) and herbs basking in your sunny kitchen window. The Little Mermaid's photo looked similar to the cold spell we had here (minus the mermaid) -- I sent a photo of our frozen-over lake to my son and he thought the icy rocks were swans! Hope it's getting warmer there now. Happy Spring and thanks again!
ReplyDeleteI'm glad you like my food. I would have liked a longer cold spell, but it was nice to see snow and ice again for a moment.
DeleteThe Modena balsamic is usually quite good. There is a restaurant in Oakland that focuses on creative ideas for mac and cheese, the Mexican one is a favorite. Thanks for a glimpse around your kitchen, comfort food looks like it's perfect for the cold weather.
ReplyDeleteYeah it's a really nice balsamic vinegar. I use it a lot. I would love to visit a restaurant with creative mac'n'cheeses!
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