22 May 2021

Wild garlic tagliatelle


It’s another long weekend here and I’m quite chuffed about it. I basically have no plans, which is nice. There’s no rush to get anywhere. Last weekend we got to do some hiking at the Danish countryside, which was really refreshing. Now we will just stay in town I reckon.

First I want to share this green dish with you. As I got even more wild garlic, I decided to make a vibrant green homemade tagliatelle and this is how it turned out. First I had a pale green pasta dough, but once the pasta was cooked, it turned really nice and green. It very much tasted of wild garlic and I got the texture right, as it was not too thick and not too thin. I served the pasta with roasted cherry tomatoes, mozzarella and a salad with edible flowers. It was quite a nice meal.

Have a nice weekend everyone!

Your VegHog


13 May 2021

Homemade smoked burrata, porcini and wild garlic ravioli


It’s a public holiday, Ascension Day, in Denmark today so I’m starting the day slowly writing a blog post and making breakfast. We will go to the local covered market again, probably eat lunch there and then stroll back home. We won’t leave quite yet, as a thunderstorm is approaching from Sweden and it already started raining here. I hope it clears for the afternoon.

I have been manufacturing some homemade pasta again. This time I made large ravioli with a smoked burrata, porcini mushroom and wild garlic filling. The ravioli were very tasty. I served them with brown butter and a radish salad. You can see some stages of the making here.

Your VegHog


9 May 2021

Asparagus and wild garlic risotto


Today we are heading to a farmers’ market and I hope to find a lot of fresh veggies and other local foods there. The weather is now good after it has rained early in the morning. What are you up to this Sunday?

Before I go, I want to share this dish with you. Asparagus and wild garlic belong to spring as much as new tiny pale green leaves on trees and blossoming spring flowers after a long winter. In this risotto I have combined both asparagus and wild garlic. I steamed the green asparagus and mixed it later into the risotto. I added some wild garlic pesto and fresh wild garlic leaves on top. Otherwise it was a basic risotto with arborio rice, onion, garlic, vegan butter, dash of white wine and a nice vegetable stock. It was such a tasty meal! At the same time my new ceramic bowls are getting a lot of use.

Radishes are another spring favourite of mine. You can make plenty of fresh salads with the colourful new season radishes. What are your spring favourites?

Your VegHog

8 May 2021

In my kitchen in May

And then it was May… The weather is still very interchangeable here, but they are forecasting some warmth for next week. I just hope that the spring doesn’t go over to summer too fast. But first, let’s have a peek to my spring kitchen.

I have a pair of new ceramic bowls and I love them. I got them at the local market and I’m looking forward to buying other colours and sizes as well. And what’s better to be eaten from a bowl than a quality artisanal and organic spaghettone with homemade wild garlic pesto!

We had some small first of May celebrations at home, as it’s usually quite a big celebration in Finland. I made vegan potato salad, vegan wieners and a roasted red pepper, chipotle and cheese roulade. We washed the whole thing down with pink prosecco.

This is steamed white asparagus with sous-vide carrots (nice new product from the shop, as I don’t have a water bath), Emmental-white wine sauce, roast potatoes and vegan nuggets.

There is a nice new climate-friendly vegan range, Frankful. They have different products from sauces to tortilla wraps and veggie mince, just to name a few. I tried their veggie mince and made loaded nachos with it. It was really nice. Their tortilla wraps are also excellent.

Here is pasta with amazing huge spinach arancini from an Italian shop.

I’ve also been making my own pasta a few times lately. It’s so rewarding and relaxing to make. This is a pappardelle dish with olives and roasted tomatoes.

I love this tomato soup from the market. It can be a life-saver for working from home lunches.

These chipotle and jalapeno tins are so practical for all kinds of spicy cooking. They are cheap, qualitative and last for a long time.

As always, I’m sharing this post with Sherry from the Sherry’s Pickings blog, who is the host of the In My Kitchen event.

Have a wonderful weekend everyone!

Your VegHog


1 May 2021

Creamy white asparagus soup


Happy May Day everyone! The Labour Day starts sunny here in Copenhagen and we will be enjoying a nice spring day off. The trees are blossoming and people seem happier now that it’s getting warmer. As I’ve already mentioned, I’ve been enjoying the wonderful spring veggies and today’s recipe is one of the dishes I made.

This is a German style creamy white asparagus soup with a little twist, as this soup is vegan. I made it with the very thick and nice Aito oat cream and the nicest white asparagus from the market. I haven’t eaten an asparagus soup for a long time, but it was so nice that I have to make it again while the veg is in season. Here is my recipe that makes a small starter soup for two or a larger bowl of soup for one person.

Creamy white asparagus soup


2-3 white asparagus

1 small onion

2 garlic cloves

1 tbsp vegan butter

100 ml oat cream

200 ml water

1 vegetable stock cube

1 tsp herb salt

½ tsp ground black pepper

50 ml white wine


Peel and chop the asparagus to pieces. Chop the onion and garlic finely.

Start sweating the onion in the vegan butter until it’s soft and then also add the garlic followed by the asparagus.

Pour the oat cream, water and seasoning in and let simmer. Add more water if needed.

Purée the soup and let simmer a bit further after that with the white wine addition.

Enjoy once you are happy with the flavours. Add more seasoning to taste.

Have a lovely weekend!

Your VegHog