22 April 2018

Mexican rice tortillas

I haven't been cooking that much in the couple of last weeks, as we've had a weird unusual stretch of business dinners and trips at work, so I've been eating out quite a lot. It can be nice, but I also want to do my own cooking, and all this socialising can be quite draining too. It still feels like you are working, even when eating a meal with colleagues or customers. One meal was really excellent though, cheese ravioli with asparagus and sage butter sauce accompanied by a crispy dry white wine. That I could eat at anytime again! But anyway I hope that it will calm down now a bit after completing a few projects, and I can do more in my own kitchen again.

I managed to make this meal one night, and even though it's nothing spectacular, I enjoyed it very much. Mexican rice is one of my absolute favourites. It's easy, it's cheap and it's very tasty. I made the rice this time with sweetcorn, lentils, red pepper, onion, garlic and chilli, and I served it on a tortilla with lambs lettuce and vegan chipotle mayo. It was a very nice meal, and I will be cooking more this sort of meals towards the summer. Mexican food is also brialliant for a picnic, as the al fresco dining season has now started even in Copenhagen.

Enjoy your Sunday!

Your VegHog

15 April 2018

Thai curry with fennel and beetroot tofu

Remember that beetroot tofu I bought in Finland? Well, now dish number one has been made with it. I had two tofu steaks, so I can still cook something else with the other one. It was a really nice firm tofu with a subtle hint of beetroot, and it really added a nice splash of colour on top of that vegan Thai curry. There were some small chunks of beetroot inside of that tofu as well.

I made my pretty basic golden Thai curry with fennel and carrots. I used fresh turmeric for the first time, which was interesting. I think that I'll be buying it much more now. I didn't even manage to colour my whole kitchen yellow with it.

I'm looking forward to more colourful bowls of food towards the spring and summer. Yesterday I saw the first local asparagus appearing on the market. I can't wait to cook with it. 

Thai curry with fennel and beetroot tofu

Ingredients for the curry paste

1 red chilli
1 cloveless garlic
2 cm fresh turmeric
2 cm fresh ginger
1 tomato
1 lemongrass stalk
1 lime's juice
2 tbsp white miso
2 tsp palm sugar
1 tsp white pepper
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground cinnamon
1 vegetable stock cube

Other ingredients

125 g beetroot tofu
1 onion
1 fennel bulb
2 carrots
Vegetable oil for frying
400 ml/1 can coconut milk
1 cup Jasmine rice


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

Chop the fennel, carrots and onion.

Cook the onion in vegetable oil until softened, then add the fennel and carrots to the pan.

After a while of cooking, also add the curry paste.

Cook for a couple of minutes, and then add the coconut milk.

Let simmer until the flavours have blended nicely.

Cook the jasmine rice.

Cut the tofu into generous chunks and fry them in vegetable oil.

Serve the curry with the tofu chunks on top and with the rice. Enjoy!

Your VegHog

14 April 2018

Spicy pitas

Happy weekend everyone! I hope that you have some nice plans for the weekend. Mine has started quite relaxed, and I'm trying to keep it that way. At least for now the sun is shining here in Copenhagen, and it's about +13C. It should be a good weather for a little stroll in town. There are already nice spring flowers everywhere, which is quite uplifting.

I made these spicy pitas just as a quick weekday dinner. They contained vegan “chicken” chunks, red cabbage, tomatoes, onion, garlic and vegan chipotle mayo, and they were wrapped in wholemeal pitas. Is there anything better than Mexican food on a weekday? It always feels like a feast. Alright, pita is not exactly Mexican, but it made a nice wrapping for this spicy filling anyway.

The whole dish was vegan, and quite tasty. I like these chunky vegan “chicken” pieces that are made from wheat gluten and soya protein. They are very versatile to use.

Have a nice weekend!

Your VegHog

7 April 2018

In My Kitchen in April

As you may know, I spent Easter in snowy Finland. See the photo below taken on a frozen river just behind my mum's house, and it tells quite a lot about the general atmosphere. The weather was perfect for walks in the snow, as it was so sunny the whole time. We also enjoyed some spectacular sunsets. It was a good break to relax, but a little bit too short. I cooked vegetarian Easter dinner for my family: stuffed sweet potatoes with lentils and pepper, stuffed courgettes with cheese, pulled oats balls, potato mash and salads, and a lot of chocolate eggs as dessert.

I did some shopping while I was there, my usual cheese and some chocolates, but I also got this birch tea towel and serviettes there. 

These food items are also from Finland: beetroot tofu steaks and two dry mixes to make a seitan roast and veggie burgers. I may not eat the tofu as steaks, but chop and fry and add them to some dish as an additional colour splash. I'm especially excited about the seitan roast, but will need to wait for some festive occasion to make it.

Here at home in Copenhagen my Easter flowers are still growing, but now I should be getting more spring flowers. This week it has actually started to be a bit warmer. I think I'll ditch my winter coats today and change to something lighter when going out!

I recently bought this vegan chipotle mayo, and now I've been adding it here and there. It's not too hot, but has just a nice warming heat. I ate it among others with these Mexican fried potatoes. They don't look so pretty, but it was a tasty dish.

I somehow got excited again by those really easy ready meals, where you just add some hot water and let them settle for a few minutes and they are ready to go. Do you know the type? I now have some extremely busy weekdays and I really appreciate this sort of dinners sometimes. I think that these products have also come a long way from my student days in the late 90s. I still remember that German cheese pasta that I had quite often. I'm not sure how I would like it today. I've already tasted the Pasta Napoli, and these are still waiting for me to try: Miso ramen noodles, Chili sin carne and Quinoa & Chickpea.

As usual I'm sharing this post with Sherry from Sherry's Pickings blog, who is hosting the In My Kitchen challenge.

Have a nice rest of April everyone!

Your VegHog