18 March 2018

Veggie burgers

Somehow I don't eat as many veggie burgers these days, as I used to do. Perhaps it was the more typical vegetarian option in Britain when eating out, so I somehow also ended up making them more at home over there. Of course they are also quite an usual dish here, but I just haven't had many lately. Now I felt like it was the time again.

I made these veggie burgers with a ready made breaded seitan burger accompanied by grated turnip, wilted spinach with garlic and tomato salsa on seedy buns, served with potato wedges. They were juicy, crispy and tasty. I really need to make veggie burgers more often, as they also are such an easy weekday meal, when the patty is ready made.

Have a good start to the new week!

Your VegHog

17 March 2018

Thai curry with spinach and tofu

How has your week been? It's been quite busy over here, and the weather is still very variable. Last night we had -6 C again, and there is a fierce cold wind out there. It's not quite spring weather yet. I'm fine with this freshness as long as I remember to put enough clothes on. We are heading to town soon, just for a stroll and grocery shopping. Perhaps we will stop by a local brewery on the opposite island for a new beer release and then take the waterbus back home.

Now to this dish. I actually meant to make a golden Thai curry (like this one), but I added slightly too much tomato purée, so the result looked like this, it became a dark red curry. Nevertheless it was very tasty and filling, and this kind of curries are surprisingly easy to make. Have a look below how I made mine. It's all vegan of course.

Thai curry with spinach and tofu


Curry paste

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

Other ingredients

200 g tofu
2 carrots
1 large onion
Vegetable oil for frying
400 ml/1 can coconut milk
1 cup jasmine rice
200 g spinach
Thai basil


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

Cut the tofu into generous chunks and fry them in vegetable oil until they are golden brown and firm on the outside. Set to side.

Chop the carrots and 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, and then add the coconut milk.

Let simmer until the flavours have blended nicely.

Cook the jasmine rice.

Mix the coarsely chopped fresh spinach into the curry just before serving.

Serve the curry with the rice and enjoy!

Your VegHog

11 March 2018

Turkish bread with veggie pieces and cabbage

When I lived in Germany I used to get some fluffy Turkish bread everywhere, but now I haven't been seeing them around much. I started missing this type of bread so much that I decided to make my own. I consulted my cookbooks, but those recipes didn't quite feel right. Then I came across the Lazy Cat Kitchen blog and their No-Knead Turkish bread. The recipe seemed very straight forward, so I gave it a go, and it turned out to be very good indeed. I would advise you to follow that recipe, if you want a loaf of Turkish bread.

I thought that it would be nice to have some easy veggies with a tahini sauce with this bread, and of course I had to choose the protein. I used Astrid och Aporna's fake chicken pieces, which are so good. They are bouncy, as they are pre-fried, but also juicy. The veggie pieces are made of mixed seitan and soy. I marinated them with a blood orange marinade, as I've been having a lot of blood oranges lately. You can substitute them with any other nice veggie pieces.

This is otherwise a really quick dish, but of course the bread baking takes the most time and effort. However it's of course very much worth it. See here, how I made this dish, and have a good Sunday!

Turkish bread with veggie pieces and cabbage

Turkish bread

Marinade for the veggie pieces

½ blood orange's juice
1 tsp maple syrup
½ tsp sea salt
½ tsp smoked paprika
½ tsp ground cumin

Other ingredients

300 g veggie pieces
2 shallots
1 garlic clove
½ red cabbage
Fresh coriander leaves
Oil for frying
Optional hummus to be served on the side

Tahini sauce

4 tbsp tahini
1 lemon's juice
1 tbsp water
1 tsp sea salt
½ tsp smoked paprika


I marinated the veggie pieces in a blood orange marinade first. Mix the ingredients for the marinade together and roll the veggie pieces in the marinade. Cover the bowl and leave in the fridge for at least 30 minutes.

Make the bread.

Mix the ingredients for the tahini sauce and set it to side. This will be sprinkled on the veggie pieces later on.

Chop the cabbage into thin strips, and also chop the shallots and garlic finely. Fry them briefly in hot oil, and then also add the veggie pieces to the pan. My pieces were pre-fried, so they just needed heating up.

Sprinkle some fresh coriander leaves and the tahini sauce on the top of the mix, and serve it with the bread and some hummus.


Your VegHog

10 March 2018

In My Kitchen in March

Spring should be slowly coming, but it has been still snowing this week in Copenhagen. I do like the snow, but it would also be nice to have some warm and sunny spring days. I love it how some spring flowers are already trying to grow in the parks. I have also bought some lovely flowers for our home, like these Freesia and Muscari armeniacum, or the 'pearl hyacinth' as we used to call it, which is one of my all time favourite flower. It just cheers me up having flowers around.

Easter is also approaching fast at the end of this month, so I've already bought some nice Easter chocolates and beers. We will be spending Easter in Finland, so I hope that you'll allow me the early start. The squirrel was actually a Christmas present, but now it will become an Easter squirrel. We were in Finland also the last weekend, so I bought some Easter goodies there, like the real hen egg shells filled with solid chocolate and just some spring editions of my favourite chocolates. I also bought Kinder surprise, just in case we'll get some of those nice animal characters from them. The beer is an organic Danish Easter beer, and it's very good. I've already sampled it. Tuborg's Easter beer is also quite significant for my partner and me, as we often came to Copenhagen at Easter and then drank this beer, and now we live here! I just love that happy chick on the can.

More cans... I've had quite a few of these organic soft drinks lately. I don't know, but I've felt thirsty a lot, and then this kind of drinks are the best. They come at least in the cola, lemon and apple-ginger variations, and they are really nice and refreshing with cool can artwork as well. Apple-ginger was quite unusual for a soft drink, but it was very refreshing and nice tasting.

I recently cooked this dish of braised fennel with kalettes and garlic. I just adore fennel, and I served it with veggie balls and skin-on potato mash. The plateful doesn't look the greatest, but boy was it tasty!

We often drink healthy shots in the morning, mostly apple-ginger ones, but I like to sample other flavours, and these ginger and aronia (aka chokeberry) shots were great. My mum has a chokeberry bush in her garden. Perhaps I should make some fresh shots in the summer.

I bought some dried Yin Yang beans. They look great. I'm sure they will add their goodness to many dishes. Has anyone tried them? How are they?

I just couldn't resist this cute wholegrain animal pasta. I made a simple tomato and lentil soup and added this pasta to it. 

Here is yet another Astrid och Aporna product, a festive veggie sausage, which my partner thinks very highly of, but I haven't been brave enough to taste it yet. Maybe soon...

This was a quick overview of what's been happening in my kitchen, and as always, I'm sharing this post with Sherry from Sherry's Pickings, as she is hosting the In My Kitchen event.

Have a lovely weekend everyone!

Your VegHog

6 March 2018

Pizza Danimarca

Pizza Danimarca was spontaneously created when I was putting toppings on a pizza and suddenly placed the grated cheese as the white cross of the Danish flag. As other toppings of the pizza I had a vegetarian mince, bell pepper and tomato sauce. It was kind of a vegetarian pizza bolognese. In the end I decided to cover the whole pizza with cheese after all. Otherwise there might have been a protest from my partner. Not that he doesn't appreciate our new home country, but he just really loves his cheese. 

There have been a lot of new plant based “mince meat” type of products in the shops here, and I have been sampling a fair share of them. I think that they've all been rather good, firm but tasty, and they've also had nice very affordable pricing. It's a good development to see that more and more people are embracing vegan and vegetarian diets, even in the Nordic countries, where a lot of meat and fish is normally eaten. This of course means that new products are created all the time.

Here are also some photos of a pasta bolognese that I made with one of these products. Maybe I'll need to get more inventive to get beyond pizza and pasta when cooking with these products. Do you have any nice ideas? Are stuffed bell peppers in or out?

Have a nice week!

Your VegHog

1 March 2018

Eat Your Greens welcoming March recipes

Thanks again for submitting recipes for the February challenge of Eat Your Greens! It was a very good round with plenty of interesting and inspiring recipes. However there is no time to rest, as we'll start the March challenge straight away, and I will be hosting it again this month.

In order to take part, you will need to post a vegan or vegetarian dish containing green vegetables on your blog during March, and share the link to the post in the comment section below. Then your recipe will be featured in the round up at the end of the month, where we will hopefully have a lovely collection of green recipes. Maybe we will be already seeing a hint of spring. It's one recipe per participant, and you can read the full rules here for more information.

Have fun cooking everyone!

Your VegHog

28 February 2018

Eat Your Greens February Round Up

Let's have a look at what was shared with Eat Your Greens in the month of February, which was our first challenge for this year. We received quite a few wonderful recipe ideas, and I feel very inspired for green cooking again. Unless I overlooked something, the whole round is also vegan! Have a look at the recipes below, and also visit everyone's lovely blogs!

Sadhna from Herbs, Spices and Tradition made Green Chili Pickle following her mother's recipe.
Sadhna also writes about health benefits of chilli on her blog, so it's worth having a read there. I can't take too much heat with my food, but I've been a bit better lately adding more chillies to my cooking. I would be happy to taste this chutney though, as Sadhna mentions that it's actually not that hot at all. The green chillies are just smothered with all kinds of nice and warming spices.

Laura from Touch wood shared a whole collection of green recipe ideas: Eat Your Greens for Lunch. Pictured here are her Edamame beans on toast. She also shared green wraps with avocado and rocket, wilted spinach on toast with other vegetables and roasted butternut squash with cooked greens. The beauty of all these recipes is that you can easily make them quickly and even pack up to go. Laura makes adding greens to your lunch look so easy, so surely no one can have any objections to that!

My Eat Your Greens co-host Shaheen from Allotment 2 Kitchen cooked Vegan Green Meatballs. The mock meatballs are made from vegetarian sausage mix and they already contain some greens: spring onions and green chillies. The tasty looking meatballs are covered in a fragrant and spice coriander sauce. The whole dish is vegan, and there is a side of basmati rice. This combination seems like the perfect dinner, and I really admire the green colour.

Beth from BLD in MT : Living a Simple Life in This Interconnected World shared Coconut Cauliflower Tacos with Creamy AvoLime Sauce. This dish looks so beautiful and tasty, and the green comes from avocado, lime, cilantro and spinach. She really puts the greens into Eat Your Greens. I really like the sound of the method for making the coconut cauliflower with a crunchy panko crust. These must just taste heavenly with the flavourful avo-lime sauce. This is a recipe that I need to try soon, as I can eat a good veggie taco anytime.

Johanna from Green Gourmet Giraffe made a Lentil, tomato and rice dish using some excess tomatoes and basil. Lentils and rice are always a great match, and topped with sweet cherry tomatoes and fragrant basil, it's even better. This is a wonderful way using leftovers creating something beautiful with the bits and pieces that were neglected.

My own recipe was Ramen, which I made with Danish seaweed and pak choi representing the greens (seaweed unfortunately got into hiding below all the other stuff, so it looks less green here!). I also used several other vegetables and tofu in this warming dish. The dish was inspired by a local ramen restaurant in Copenhagen, and I paired the dish with their beer.

Thank you so much again everyone for taking part! It was a wonderful first round for 2018. I will be hosting next month as well, as Shaheen is rather busy, but she will soon return to hosting as well. So as always, we will be delighted to see your green recipes in March.

Your VegHog