17 January 2017

Falafel platter


I made a hearty falafel platter on Sunday and I really enjoyed it. It was filled with homemade falafel, veggies, halloumi and hummus. This was just my kind of platter and the left-overs fed us for two further lunches, as it was incredibly filling. This dish is easy to veganise by simply leaving out the halloumi, everything else is vegan.

I used a slightly different method in the falafel making by oven baking them, or basically just grilling them under the grill setting in the oven. I also got to use these lovely Hodmedod's split dried fava beans, which are an excellent ingredient. Please read more details below how to make these falafel.


Falafel

10 chunky falafel

1 cup split dried fava beans
2 cups cooked chickpeas
1 onion
5 garlic cloves
2 small chillies
1 tbsp vegetable oil
1 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
1 tsp salt
Bunch fresh coriander
Bunch fresh parsley

Sides

Homemade hummus
Salad with lettuce, cherry tomatoes and grated carrots
Pomegranate seeds
Fried halloumi
Char-grilled bell peppers
Pita bread

Method

Cook the fava beans and chickpeas until they are done. I decided to cook them, although in some falafel recipes they are just soaked.

Chop the onion, garlic and chillies finely and cook them briefly in vegetable oil in a pan until they are soft and the onions slightly browned.

Season the onion mix and add the fresh herbs, fava beans and chickpeas to the mix and purée. I like to purée the mix just partially, still leaving some chickpeas whole.

Shape chunky falafel from the mix and grill them in the oven under the highest grill setting for a few minutes. Turn to grill the other side as well.





I would like to share the falafel recipe with this month's My Legume Love Affair challenge hosted by Rafeeda from The Big Sweet Tooth and co-hosted by Lisa from Lisa's Kitchen.


Have further a nice week!

Your VegHog

14 January 2017

Mixed vegetable and cheese tartlets


I love making vegetable tarts and mini tartlets, as they are just so nice as freshly baked snacks. They are brilliant even later or as a work lunch.

The beauty of these tarts is that you can take whatever left-over vegetables you have and add them here, even small amounts are fine, as not so much is needed. I happened to have some kalettes, what an earth are they? Well they seem to call the flower sprout looking mini kales now kalettes. I might have missed something, probably a re-branding? Anyway I like them, they are healthy and look so cute. For these tarts I shredded them to smaller pieces.

I rarely make my own pastry, which makes these tartlets super easy. For these I just took a little bit of ready made and rolled out shortcrust pastry, cut pieces from it with cookie cutter and placed them into silicone muffin cases.

Then I prepped the filling. I pre-cooked the pepper, tomatoes, onion and garlic in a pan, so that they were already softened, and seasoned them. I placed them onto the pastry, added the kalettes and cheese and baked until golden.



These were so good, they melted in the mouth! Here are the ingredients I used:

Shortcrust pastry
Kalettes
Romano pepper
Cherry tomatoes
Onion
Garlic
Basil leaves
Cheddar
Salt
Pepper

Have a nice weekend!




Your VegHog

13 January 2017

Quick stir fry kind of day


Vegan stir frys are just perfect for hectic weekdays. They are so quick to make after a bit of prep, taste good and are also nutritious and filling. I normally add tofu and noodles into my stir frys, as they make them extra wholesome, and this recipe was no different. The dish may look a bit pale and knackered, but I can assure you that it was tasty. I wish I would've had something green to add to it, but unfortunately not this time. These organic edamame and mung bean fettucine are made just from beans and water and they added an interesting (slightly rubbery) texture to the dish.

Tofu stir fry

Ingredients

200 g tofu
Vegetable oil for frying
3 carrots
1 onion
3 garlic cloves
2 cm fresh ginger
2 small chillies
Splashes of soy sauce
Splashes of mirin
Splashes of sesame oil
100 g organic edamame and mung bean fettucine

Method

Cut the tofu into cubes and fry them in a hot pan until firm. Remove them from the pan and set to side.

Chop the carrots into thin slices and also slice the onion and finely chop the garlic, ginger and chillies.

Heat again some oil in the hot pan and start cooking the onion and carrots. Cook until they are softened and slightly browned.

Add the garlic, ginger and chilli and after a while the sauces.

Cook the noodles separately and then add them to the pan.

Let simmer for a few minutes until the flavours have blended and add more sauce, if needed.

Enjoy!



Your VegHog

12 January 2017

New Finnish veggie protein products + Blog anniversary


I try to get into a more regular posting schedule again this year, but as always the year has started hectically, so I must apologise for the more quiet period. Even my blog anniversary caught me by surprise. I was fully aware the whole time that it would be coming, but I just didn't have the time to prepare anything special for it, and then the day suddenly passed. However I'm thrilled to be blogging still and want to say a big thank you to all my readers, you really make it worthwhile! I'm really motivated for the new blogging year, I just need to schedule my time better, more coming soon!

Last year I wrote about a new Finnish protein product Pulled Oats. It has become a big hit product, and also at the same time vegetarian eating in general has started to interest people more in Finland, and vegetarian meals and meat substitutes are selling better than ever. I really hope that my home country will embrace a more vegetable based diet with the time, as many of the traditional dishes tend to be heavy and meat based. When I went to Finland over Christmas, I was happy to detect new veggie products that are also already trending. I tasted Härkis, a broad bean protein product and Mifu, a milk protein based product. Both are from the chilled counter and basically ready to go, which makes this sort of vegetarian cooking with more substance really easy.

Härkis, which I would translate as Broadie (the name is kind of a nickname for the Finnish word broad bean Härkäpapu), is mainly made from broad beans and pea protein. It’s pre-prepared and then chilled, so it only needs warming up and it can be just fried briefly or added to sauces towards the end. It comes in fairly large chunks and the texture is soft yet firm. This product is suitable for vegans. I made a tomato sauce with Härkis to go with nice vegetable pasta, and it was very tasty. The product is very easy to use and I can’t wait to experiment more with it (once I can get some again). I could imagine that it makes brilliant burgers and meatless balls.





The second new product is Mifu (see what they did there, milk + tofu maybe..?), granules made from milk protein. It’s very much like Finnish cottage cheese (which is drier and has more defined granules in comparison to the British equivalent) with the one difference that this product can be fried. It currently comes in three flavours: plain, Mediterranean tomato and Mexican pepper. These are all lactose free, but obviously only suitable for vegetarians and not vegans. I really like the grainy cottage cheese anyway and the fact that this can now be fried only makes it better. I made mixed vegetables in a pan with the plain Mifu and served it with potato mash. The Mifu really added something nice to the dish, and I can see it being very versatile in sauces, pasta dishes, soups, salads, anything. I really want to experiment more with this product as well.





Your VegHog

7 January 2017

Souvenirs from Finland and presents

Here is a little post of some of my Christmas presents and things that I brought back from Finland to England. This post is once again full of Moomins and hedgehogs, which seems to be quite the trend for me now. But I just love all those cute items. The holiday feels like far away now, but at least I have these things around me.

I absolutely fell in love with the new seasonal Moomin mug series with a snow horse and a pitiful but lovable dog character called Surku, Sorry-oo. I got the mug a bowl from my mum for Christmas, and bought the Surku and Ancestor spoons and mini mugs in the Moomin Shop at the Helsinki Airport on our way back. I also bought a winterly Moomin tin. 








My mum got me this quirky recycled hook made from an old baking utensil. How do you think that my mini cups look hanging in there? This may not be the final installation yet.



I bought the hedgehog baubles before Christmas, but also got a lot of hedgehog themed items from my partner, like a set of four coasters, a keyring and a hedgehog and hoglet sewing kit.





I of course brought some Finnish food items with me, like oat crackers, filled chocolates with endearing artwork on the box, tooth friendly blueberry pastilles and cranberry salt received from my mum. 





There were many other items in my bag as well that I didn't have time to photograph anymore. It was quite a good bounty, which eventually arrived, even though our hold luggage got delayed by a day.

Have a nice weekend!

Your VegHog

5 January 2017

Healthy January salad

 
Let's keep the January posts healthy and light for now. Who knows, maybe very soon I'll be craving heavier comfort food, but this week I've been happy with lighter eating. It has been a very busy week at work, but I've felt more balanced and have had more energy. I'm not sure whether it's the new year's boost, or if a lighter diet can really have such a fast impact.

I very much enjoyed this salad yesterday evening and took the left-overs to work for lunch. The radish and cabbage that I pickled last autumn added a nice punch to the salad. I also added some more filling agents like the quinoa and lentils. My partner looked a bit disappointed first by a salad dinner, but especially the pickles won him over.


This salad contained:

  • fresh mixed green leaves
  • beetroot cubes
  • carrot cubes
  • with beetroot coloured quinoa
  • puy lentils
  • pickled radish
  • pickled cabbage

How has your January started in regards to eating? Have you been trying to eat healthier, or even taking part in challenges like veganuary? I could have done veganuary and probably will be eating mostly vegan, but I brought some of my favourite cheese from Finland and already opened the packet, so it's too late for full veganism for me.




Have a nice weekend!

Your VegHog

3 January 2017

Fennel and cauliflower Thai curry


After the festive season I mainly want to eat clean and light food, which is often vegan. I also appreciate international flavours very much after the typical roast dinners. I'm sure I'll have more roasts again, if the weather gets seriously cool over here. However yesterday I made a nice fragrant vegan Thai curry to celebrate the long weekend off work. It was a lovely dish and I had the rest of it for lunch today.

Can you believe it that I used fennel in my cooking for the first time? I have of course eaten it sometimes, but it just isn't something I grew up with, so I never bought it. I was inspired to make this dish, after I saw Shaheen's gorgeous recipe for a Green Coconut Soup with Fennel. It looked so nice that I simply had to buy some fennel and try cooking with it.

I thought that fennel would be nice in a Thai style green curry together with cauliflower. I added spinach and broad beans as additional greens and protein. Before I started cooking, I consulted the internet a bit, and found this video: How to cut fennel. That guy surely knows his fennel! So after all of this, I managed to cut and cook my fennel just fine. I was quite keen on it, so there may be many more fennel dishes.


Fennel and cauliflower Thai curry

Ingredients

Thai green curry paste

1 onion
4 garlic cloves
2 cm fresh ginger
1 large green chilli
Bunch of fresh coriander
½ lime's juice
2 kaffir lime leaves

Other ingredients

1 small cauliflower
1 fennel
2 tbsp vegetable oil
50 g spinach
160 ml coconut cream
½ cup frozen broad beans
2 dried lemongrass stalks
Fresh coriander
1 cup jasmine rice

Method

Purée the ingredients for the curry paste.

Slice the cauliflower and fennel.

Heat vegetable oil in a pan and start cooking the sliced cauliflower and fennel. Cook them until they get slightly browned and softer.

Then add the curry paste to the pan and cook for a few minutes more. Also add the frozen broad beans and soon after the coconut cream and the lemongrass stalks. Remove the lemongrass stalks before serving.

Let simmer until everything is cooked nicely.

Cook the rice to serve on the side.

Add the spinach and fresh coriander to the curry just before serving.

Enjoy!



This recipe is my Eat Your Greens entry for January. Shaheen is hosting the event this month.


Your VegHog