Queso de papa

 

I adore a good cheesy quesadilla with spicy potatoes. I think I could eat one every day. There is a lovely Mexican restaurant nearby that make excellent quesadillas, but I also frequently make my own ones. In these the filling is just potatoes, onion, garlic, chilli, chipotle, tomato purée, smoked cheese and mozzarella. The potatoes were pre-boiled and then added to the mix. Then I filled the tortilla wraps with the mix and fried on each side until a bit crispy.

In case you spotted the chive flowers on the plate, yes I’ve been adding chive flowers to many dishes lately. They add a lovely lilac colour, but also a subtle onion flavour. You should try it too!

These quesadillas are perfect summer food and I intend to make them quite often this summer. What are your favourite quesadilla fillings? I’m also very keen on refried beans ones.

Have a nice weekend!

 

Your VegHog

 

 

Spicy pumpkin tacos

 

An autumnal weekend has started. Yesterday it was quite rainy, and it could rain today too, but the morning was sunny. I’m looking forward to an opening of a new vegetable shop today, where we will stop by. Then we will probably attend an event with British beers in one local bar, wearing masks of course.

I bought plenty of pumpkins and squashes already and will get more, so I’ve tried to cook different kinds of dishes with them. These spicy pumpkin tacos are one of them. I didn’t use an actual pumpkin in this recipe, but a beautiful pale green skinned crown prince squash. You can use any squash or pumpkin you have. The tacos are fully vegan, spicy and the contrast with the spicy sauce and sweet roasted squash is nice. I also served some of the quirky finger limes with this dish. If you want to try them, here comes the recipe.

 

Spicy pumpkin tacos

Ingredients

¼ crown prince squash

2 tbsp vegetable oil

1 onion

3 garlic cloves

1 red chilli

230 g butterbeans

4-6 tbsp tomato purée

Smoked paprika to taste

Ground cumin to taste

Ground coriander to taste

Salt to taste

1 tbsp soy sauce

8 tortilla taco wraps

Fresh coriander leaves

Finger limes

 

Method

Peel and chop the crown prince squash into small cubes. Roast the cubes brushed with oil in the oven.

Chop the onion, garlic and chilli and cook them in oil until soft.

Add the butterbeans, tomato purée and seasoning and let cook until the flavours have blended nicely. I like to crush the butterbeans a little bit so that they are smaller.

Heat some tortilla taco wraps and fill them with the butterbean mix and roasted pumpkin. Decorate with fresh coriander leaves and serve with lime. Enjoy!

 

Have a nice weekend!

Your VegHog

Mexican rice

 

We have a local street food festival this weekend! I’m excited to see what kind of food is on offer and hope that there are many veggie and vegan options. I’m definitely ready to eat. It’s a bit cloudy today, but it may not rain and it’s still quite warm. Yesterday it rained all day long.

Mexican rice is one of my go-to dishes. It’s nutritious, delicious and cheap and easy to make. I made this one with black eyed peas, sweetcorn, chilli, tomato purée and basmati rice. It was served with own tomatoes from the greenhouses and fresh coriander.

Have a nice weekend!

Your VegHog

Nacho casserole

 

 

 

It has been another hot week here in Copenhagen, and also very busy at work at the same time. Now I’m happy to switch off for a couple of days and just stroll around the summer city.

I got the inspiration for this dish from a blogging friend Sherry, as she once wrote about a nacho casserole and said that her husband often makes it. This is my own take on the idea using taco flavoured seitan in a spicy mix of sweetcorn, chilli and spices, all covered with lovely melting cheese and layered with crispy tortilla chips. I thought that it was a great Friday or Saturday night dish for a relaxed night in.

Nacho casserole

Ingredients

1 bag tortilla chips

200 g taco flavoured seitan

1 onion

1 garlic clove

1 chilli

2 tbsp vegetable oil

150 g sweetcorn

½ tsp smoked paprika

½ tsp ground cumin

½ tsp ground coriander

4-6 tbsp tomato purée

100 g mozzarella

Hot sauce

 

Method

Chop the onion, garlic and chilli finely and fry them in oil. Then also fry the seitan.

Add the sweetcorn, seasoning and tomato purée to the mix and cook for a while longer.

Layer the mix with the tortilla chips to an oven dish, cover with cheese and bake at 180 C for about 15 minutes.

Sprinkle some hot sauce on the top for serving and enjoy!

 

 

Your VegHog

 

Veggie quesadillas

We have a bit of a heatwave here in Denmark right now. I already went for a morning swim in the harbour to cool down straight away after waking up. The water in the harbour is really clean and it’s nice to go for a little swim. I can’t swim for far though, because I’m so much out of shape. Otherwise I will try to stay out of sun for most of today.

Soon we’ll go out for a Mexican lunch and I’m very much looking forward to it. Before that I wanted to share my own recent homemade quesadillas with you. I love Mexican food and I also love cooking my own variations of it. I made these veggie quesadillas with beans, sweetcorn, bell pepper, rice and plenty of warming Mexican spices. They were so good. 

 

I hope you’ll all have a wonderful weekend!

Your VegHog

 

Mexican mac’n’cheese

I hope you are all having a nice weekend. It was a public holiday here in Denmark on Friday, so I have been enjoying a relaxing long weekend. The weather has been beautiful, it was really warm yesterday and we properly started some gardening on our balcony. More posts will follow about that. As I've said before, I’m excited to get into growing my own veg after a few years’ break. Today we will be pottering around on the balcony some more and a pineapple and olive pizza is planned for dinner. I’m happy.

Today I want to share a recipe of a dish with you that has lately become a huge favourite of mine. I’ve made this style Mexican mac’n’cheese with beans and Mexican spices a few times now and I absolutely adore it. Maybe mac’n’cheese isn’t quite accurate as a description, as it’s quite a different recipe than traditional mac’n’cheese. But anyway, the dish does contain mini macaroni and cheese. I add some beans for a wonderfully fluffy coating when they are partially broken to the mix. In this recipe I used kidney beans, but butterbeans are actually my favourites for this. Sweetcorn also adds a nice veggie crunchiness to the dish. Sometimes I also add tomatoes or bell peppers. Here is my recipe.

Ingredients

1 large onion

2 garlic cloves

1 chipotle chilli

Vegetable oil for frying

230 g kidney beans

150 g sweetcorn

Smoked paprika to taste

Ground cumin to taste

Ground coriander to taste

4-6 tbsp tomato purée

1 cup mini macaroni

Fresh coriander leaves

Method

Cook the macaroni, drain, cool and set to side.

Chop the onion and start frying it in oil. Once the onions have softened, add the minced garlic and finely chopped chilli. Cook for a while.

Add the beans and sweetcorn to the mix and season. Cook for a while and break the beans up a bit. You can also add some water or vegetable stock, if needed.

Add the tomato purée and mix in the grated cheese. Then add the macaroni and let the dish heat through, season to taste and serve with fresh coriander on the top.

Your VegHog

Bean enchiladas

Yesterday we went to an open night at the National Gallery of Denmark. They have these open nights quite frequently, and there is always a great atmosphere. You can just watch the regular art collection, go to newly opened exhibitions for free, enjoy live music and other performances or the street food and drink offering. Yesterday it was very busy, as a popular new exhibition opened. We just went and looked at the regular collection, as it was more pleasant there. This art work “Pink onions” by Henri Matisse has just a great air about it and I really like it.

Now to this Mexican inspired dish. A while ago I made these enchiladas with pinto beans, sweetcorn, bell pepper, chilli, tomato sauce, mini macaroni and rice made from legumes. They were wrapped into carrot tortillas and baked with cheese and habanero sauce. I really love this sort of dishes and I often make them. I think that I will make something similar again today for a cosy Saturday night.

Have a nice weekend!

Your VegHog

Quesadillas with spicy potatoes and beans

This weekend we have the great Street Food om Søerne food festival taking place right at our doorstep for three days. We already went there yesterday to check out the food trucks and booths, and to have some evening snacks. I still have a long list of tasty things to try, so we will be heading there again today. I will write a post about the festival at the end of it, but now first a quick quesadilla post.

I made these vegetarian quesadillas with the amazing No Fairytales beetroot tortillas to give them more colour. They contained twice-baked new potatoes, black-eyed beans, butter beans, bell pepper, tomatoes, cheese, chipotle and Mexican spices.

Quesadillas with spicy potatoes and beans

Ingredients

8-10 new potatoes

1 red bell pepper

6 cherry tomatoes

½ cup cooked black-eyed beans

1 cup cooked butter beans

1 onion

2 garlic cloves

1 red chilli

1 chipotle chilli

Vegetable oil for frying

2 tbsp tomato purée

½ tsp ground cumin

½ tsp ground coriander

½ tsp smoked paprika

½ tsp Mexican oregano

100 g grated Cheddar

5 beetroot tortillas

Method

Cook the potatoes in water until done.

Chop the vegetables and start frying the onion in oil.

After the onion is softened, add the garlic, chillies and bell pepper to the pan.

After a while, also add the tomatoes, beans and potatoes to the mix, followed by the seasoning.

Let simmer under the lid until the flavours have blended.

Place some of the potato and bean mix on a tortilla with cheese, fold and fry them on both sides in a pan.

And they are ready to be served. I served the quesadillas with fresh peas on the side. Enjoy!

Have a nice weekend everyone!

Your VegHog

Black Eyed Bean Flautas

We had a wonderful day at the beach yesterday. While it was stuffy and hot in town, there was a pleasant breeze by the sea. I was surprised that there weren't too many people on the beach either, so that made it even more pleasant. We just mainly walked around and enjoyed the scenery. There were beautiful wild roses in bloom everywhere and there will be a good sea-buckthorn season once they ripen. I'm planning to go to pick some later in the summer.

I bought these new carrot tortillas by No Fairytales, and was wondering what to make, as they are a bit more special than usual tortillas. I would like to say again that my blog is not sponsored, and all products you might see here are just my own recommendations, not advertisements. Anyway during my research for new tortilla dishes, I stumbled upon flautas. Flautas are just basically thicker taquitos. So I made my own version of flautas with black eyed peas, bell pepper, brown rice and spices in these juicy carrot tortillas, and they were so tasty. You can find the recipe below.

Black Eyed Bean Flautas

Ingredients

½ cup brown rice

1 cup cooked black eyed beans

1 red bell pepper

1 onion

2 garlic cloves

1 red chilli

1 chipotle chilli

Vegetable oil for frying

Smoked paprika to taste

Ground cumin to taste

Ground coriander to taste

Salt to taste

Ground black pepper to taste

3-4 tbsp tomato purée

100 g grated Gouda

Fresh coriander

1 lime

5 carrot tortillas (or regular tortillas)

Method

Cook the rice and chop the bell pepper, onion, garlic and chillies.

Heat vegetable oil in a pan and cook the onions until soft and slightly browned, and then add the bell peppers. Cook them slowly until they are quite soft, and then also add the chilli and garlic.

Add the black eyed beans to the pan, followed by the seasoning and the tomato purée. Then also add the rice, and cook until the flavours have blended nicely in the whole mix.

Once you are happy with the filling's flavour, you can start assembling the flautas.

Place cheese, fresh coriander and rice mix on the tortillas, and roll them into open-ended wraps. I secured mine with toothpicks so that they wouldn't open during the frying.

Fry the wraps in hot oil until they are golden brown and slightly crispy. Enjoy with fresh lime juice sprinkled on top!

I would like to share this recipe with My Legume Love Affair #130 edition, which is hosted by Kalyani from Sizzling Tastebuds. The My Legume Love Affair blogging event was first started by Susan from The Well-Seasoned Cook and is now hosted by Lisa from Lisa's Kitchen.

Your VegHog

Chipotle potatoes with black eyed peas

We went to a street food festival yesterday, and it was a very nice event. I think that the rain earlier on the day had scared some visitors away, but when we were there, the weather was lovely and sunny. I want to write a post about the festival next week, so stay tuned.

Now to these spicy chipotle potatoes. I found some great potatoes on the market, and decided to make a Mexican style dish with them. I cooked them thrice, first boiled, then fried crispy and finally cooked with the spices. They were great, and went really well with the black eyed peas, sweetcorn and red bell pepper. I used some chilli cheese in this recipe, but it's only optional. The recipe is also very easy to veganise by skipping or replacing the cheese. Have a look below at my recipe.

Chipotle potatoes with black eyed peas

Ingredients

500 g potatoes

1 red bell pepper

2 cups cooked black eyed peas

1 small can of sweetcorn

2 onions

2 garlic cloves

1 chipotle chilli

Smoked paprika to taste

Ground cumin to taste

Ground coriander to taste

Salt to taste

Ground black pepper to taste

Mexican oregano to taste

50 g chilli cheese (optional)

Vegetable oil

Fresh coriander

Method

Boil the potatoes until they are done. Fry them in oil until they have a crispy surface. Set them to side.

Cook the black eyed peas until they are done.

Chop the bell pepper, onion, garlic and chilli.

Heat vegetable oil in a pan.

Cook the onions, garlic, chilli and bell pepper until soft.

Add the spices, beans and sweetcorn to the mix and let cook for a while.

Then also add the potatoes.

Serve with fresh coriander and enjoy!

Your VegHog

Bean and bell pepper enchiladas

Weekends are made for Mexican food, I find. I often catch myself planning tacos, quesadillas, nachos etc. for a Saturday dinner, and I think that it's absolutely brilliant. There are so many vegan and vegetarian cooking possibilities in the Mexican cuisine, and I love it. I've even gotten a bit more accustomed with hot and spicy things over the years.

Therefore I want to share another Mexican recipe with you today. I made pinto and bell pepper enchiladas with chicken style veggie bites made from soya. These soya bits were a new product for me, but I would definitely buy it again. The texture of the chucks was very good and they were easy to fry golden brown in a pan.

In this recipe I also got to use the Gran Luchito enchilada cooking sauce with tomatillo and jalapeno that I found in Norway. It was a really nice sauce with a mild warming heat. I saved the other half of the bottle for another recipe.

Are you also a fan of Mexican cooking and what are your favourites? Here is anyway my enchilada recipe.

Bean and bell pepper enchiladas

Ingredients

1 cup dried soya chunks

1 red bell pepper

1 large onion

2 garlic cloves

1 green chilli

1 cup cooked pinto beans

1 cup sweetcorn

½ tsp ground cumin

½ tsp ground coriander

½ tsp smoked paprika

½ cup frozen spinach

½ bottle tomatillo and jalapeno enchilada cooking sauce

6 wheat tortillas

150 g grated Cheddar

Fresh coriander

Method

Cook and fry the soya chunks as per packet instructions. Set them to side.

Chop the bell pepper, onion, garlic and chilli.

Heat vegetable oil in a pan and cook the onions until soft. Then also add the bell pepper, garlic and chilli to the pan.

Add the beans, sweetcorn, the soya chunks and the seasoning to the pan. Stir and cook.

Finally also add the frozen spinach and the tomatillo and jalapeno sauce. Let simmer for a while.

Fill the tortillas with the mix once you are happy with the flavour.

Place the filled tortilla rolls into an oven dish, sprinkle grated Cheddar and a little bit of the sauce on top.

Bake at 180C for about 20 minutes. Sprinkle fresh coriander on top for serving and enjoy!

Your VegHog