22 August 2017

Green and golden Thai curry


I'm so happy that I got a "proper" meal cooked for a change. I made a vegan Thai curry, because I just love them, and this one was quite comforting again.

I found some beautiful colourful heritage carrots in the vegetable market, and also bought the other fresh ingredients for this curry there. It's so much fun shopping at a proper vegetable market, but also a bit dangerous, because I want to buy everything around!

This was my first time frying tofu on a gas stove, and it was a great experience (I'm very easily entertained). I got it just the way I wanted, and fast! I also managed to find just the right kind of tofu in the shop. They sometimes come in glass jars in Denmark, which is a bit weird, but this one was in a "normal" packet.


Green and golden Thai curry

Ingredients

Curry paste

2 cloveless garlic
2 red chillies
2 cm fresh ginger
1 lime's juice and a little bit of the zest
1 tbsp white miso
1 tbsp tomato purée
3 tbsp vegetable stock powder
2 tsp palm sugar
1 tsp black pepper
1 ½ tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
½ tsp ground cinnamon

Other ingredients

250 g tofu
2 fresh onions with stalks
5 yellow, red and purple heritage carrots
1 pak choi
2 tbsp vegetable oil
400 ml coconut milk
1 cup jasmine rice


Method

Make the golden curry paste by puréeing all paste ingredients together into a smooth paste.

Cut the tofu into generous chunks and fry them in vegetable oil until golden brown and firm on the outside.

Slice the carrots and coarsely chop the onion.

Cook the onion in vegetable oil until softened, then add the carrots to the pan, and after a while the curry paste.

Cook for a couple of minutes, add the coconut milk and let simmer until the flavours have blended nicely. Taste and add any seasoning, if needed.

Cook the jasmine rice.

Slice the pak choi and add it to the curry just a couple of minutes before serving. I also added the green onion stalks at this point.

Serve the curry together with the rice and enjoy!

I'm sharing this recipe with this month's Eat Your Greens hosted by Shaheen from Allotment 2 Kitchen. You all still have a few days time to take part in the challenge, if you have cooked with greens.


Your VegHog

20 August 2017

Copenhagen Cooking & Food Festival 2017

Copenhagen Cooking & Food Festival started on Friday, and we visited the main site on Israels Plads yesterday. They had some pretty neat vegetable displays, so I got a few cute pictures that I want to share with you today.

I also bought beautiful local vegetables, and can't wait to cook with them. I also bought a cute little pineapple tree (it's on one of the photos), and I hope that I can keep it alive.

Apart from the main site, cooking events are taking place all over Copenhagen for a week. Some of the events are vegetarian, but I haven't purchased tickets to any of them yet.

I hope you like these photos. I just can't get enough of beautiful vegetable photos.

Have a nice Sunday!


































15 August 2017

Vegetable omelette


Here is a quick post before I go to bed. I think I was quite productive at work today, and even got some stuff done at home. We are still very much sorting out stuff from our moving boxes, as it seems difficult to find space for it all, or enough storage units. I think I'll see a trip to Ikea in my near future. The flat does have enough space, we only need a couple of more shelves and drawers, then it should be fine. We luckily also have quite a large loft room, where we can keep stuff that's needed more rarely.

It feels weird to write a breakfast themed post in the evening, but here we go anyway. Sometimes a proper omelette is a really nice breakfast to have (and why not also a lunch or dinner, if you like). I made a substantial one recently that contained courgettes, onion, tomatoes, cottage cheese and basil. Then there was just a bit of milk added to the eggs and salt and pepper to season. I mixed all ingredients together with the finely grated vegetables and fried in a pan. The turning of this monster wasn't easy, but I got it turned without horrible damage.

This was such a nice breakfast, and I'll have to make a similar one soon. The beauty of this is that you can use some leftover veggies in this, and get really creative. I also think that the cottage cheese was a nice addition. It was also quite an ad hoc addition, as I noticed that it was running out of date. I always feel very happy when I can utilise something that might have gone to waste otherwise.

What's your favourite omelette like, or do you not like omelettes at all? Any experiences with vegan versions?




Have a nice week!

Your VegHog

8 August 2017

In My Kitchen in August

Here is a quick peek to my kitchen in August. I've got a lot of lovely new stuff in my still quite new kitchen in Copenhagen, so I'm proud to present these small joys to you.

First of all my blogging friend Shaheen from Allotment 2 Kitchen blog surprised me with a lovely going away present from the UK. She sent me Welsh laverbread, which I've always been coveting in her recipes, and can now finally try it for myself. So get ready for some laverbread recipes! She has also noticed my fondness for beer and cider, so she also sent a cute Welsh dragon bottle opener. That's already in good use. Thank you so much again Shaheen!


Then to some other things. I visited Sweden a few weeks back, which is only a quick train journey over the bridge. I bought a couple of cute items there, like these Dala Häst tea towel and dish cloth, and also a wooden ruler with cooking measurements on it.



I've been enjoying healthy and not so healthy drinks recently. Just take a look at the intense colour of the orange sea buckthorn juice. If that doesn't wake one up, then nothing will. I've also been buying quite a few ginger shots, ginger and apple, ginger and cranberry and so forth. They are so good.

Onn the slightly naughtier side are Matilde milkshakes and Somersby cider.





I already mentioned Seitan in a previous post, but I've also found many other veggie products in the supermarkets. I need more time to try them all, but I'm pretty happy with the offering.



And I'm still obsessed with the new peas.


I'm also well prepared for a picnic or a barbeque party with these lovely pineapple paper plates and cups. I hope that one weekend the weather will still be suitable.


I am sharing this post with Sherry from Sherry's Pickings to join the August In My Kitchen crowd. I was too gutted to miss out in July and am now determined to share my kitchen stuff with you again every month.


Your VegHog