20 October 2016

Roasted bell pepper and tomato baguettes

I will take this opportunity to inform you that I'm off to a small holiday tomorrow. I'm sure I can't resist posting photos to Instagram from the location, so at least there you can get some spoilers. After the holiday this blog will of course be full of holiday photos and stories. So I can also reveal that I will be going to Norway, where I haven't been since the 1980s, and never to these parts where I'm now going to. It's so exciting! This autumn break is very much needed right now.

Here is also a quick food post, fully unrelated to the holiday news. I love roasted vegetables and I love putting them on breads, especially bell peppers and tomatoes are perfect for this. Therefore I end up making veggie breads quite often.

This is how simple it can be, here are the ingredients I used this time:

  • sourdough olive baguette
  • small tomatoes roasted in olive oil
  • bell peppers roasted in olive oil
  • whipped soft cheese
  • fresh basil leaves

What goes onto your favourite bread?

Have a great weekend! 

Your VegHog

19 October 2016

Busy weekday salad

Well, I would've been very surprised, if this week hadn't been a busy one again. It seems that's the way these days. It's good to keep busy on the other hand, as the time goes by quickly, but then again, there isn't much time for anything other than work. Colourful and crunchy salads are just perfect for such busy work weeks. When there isn't much time or strength for cooking in the evenings, a salad is an easy option to put together. I also like their uplifting colourfulness.

For this salad I spiralised kohlrabi and mixed it with gem lettuce, chickpeas, pomegranate seeds and carrots. It had a real seasonal feel to it and it was so nice to crunch away at work the next day as well. I've been lucky finding a few kohlrabi, but probably not for very long anymore. It looks so quaint before peeled and spiralised.

I've also been making more vegan salads lately, as I have noticed that when pulses and nuts are added, there's certainly no need for adding any cheese to the salad.

Okay, this was my small post for today. Enjoy your week further!

Your VegHog

18 October 2016

Samphire and olive paella

I had been planning making a vegan paella for a while now, as I wanted to get rid of two open paella rice packets in my cupboard. Don't ask me why I had two, it was some unfortunate oversight when shopping and cooking. At least after cooking this paella I could feel good about myself for having used all of the rice. So no paella in this household for a while.

This greenish samphire and olive paella turned out to be very nice. It may have been a bit late in the season, as it may be more of a summer dish, but I still made it. I always just make my paella on the stovetop, the liquid smoke and the other seasonings added enough smokiness to the dish.

Here is my recipe.


1 onion
3 garlic cloves
1 red bell pepper
1 green bell pepper
1 cup paella rice
1 cup dry sherry
Cayenne pepper to taste
Smoked paprika to taste
1 tsp saffron threads
200 g tomatoes
1 l vegetable stock
2 bay leaves
1 tsp liquid smoke
½ cup fresh samphire
230 g Spanish green and black olives
Lemon infused olive oil to taste


Chop the onion and garlic finely and start cooking the onion in oil. Add the garlic to the pan once the onions are soft and slightly browned.

Chop the bell peppers into small cubes and add them to the pan. After a while of cooking, also stir in the paella rice and pour the sherry in.

Let the sherry mostly absorb and season the mix. Then add chopped tomatoes and vegetable stock into the pan and let simmer under lid.

Keep stirring so that the rice doesn't stick. Cook until all done. Just before serving, add the samphire, olives and lemon infused olive oil.


Your VegHog

16 October 2016

Bermondsey Beer Mile and Southwark Street Art

A few weeks ago I went to every craft beer fan's dream location, the Bermondsey beer mile in south-east London. I walked for several miles with my friends that day and stopped by in many microbreweries and tap rooms. There are several microbreweries located in that area and their premises are mainly in the old railway arches, which offers a great setting and is also a cunning use of space.

I particularly enjoyed the street art in Southwark along the route, especially these cute recipe graffiti (in some of the recipes the meat will need to substituted by vegetarian alternatives).

We went to these breweries and also to Maltby Street Market:

Fourpure Brewery

Partizan Brewing


Anspach and Hobday

Brew by Numbers

Soutwark Brewing Company

All breweries had excellent beers on offer, although I tried not to sample too many.

Here are some photos from our craft beer walk. On our way back to the Southbank, we did some touristy stuff and popped over to the Tower Bridge and saw it opening for some boats, which I've never witnessed before.

Seasonal Sunday Supper

I always look forward to Sunday dinners, because I then have the time to cook for longer, often pretty much all day long. I don't usually have many other plans for Sundays, I just want to spend cosy time at home cooking and relaxing.

That's what I will do today as well, but this dish is our last week's Sunday dinner. We had Glamorgan sausages, roasted potatoes, steamed baby brussels sprouts, onion gravy and salad. I was happy to see brussels sprouts arriving to the shops and will cook plenty of dishes with them. Do you have any unusual and new ideas, where or how to use brussels sprouts? I would like to use them in all kinds of different dishes, not just as a side.

This dish was fairly quick and effortless to make apart from the gravy, which needs to cook for longer. It doesn't need that much attention though, apart from the occasional stirring. The shop bought Glamorgan sausages by Good Life were excellent and I think they'll become a regular in my freezer. Welsh Glamorgan sausages consist of leeks, cheese and mustard and are very tasty, I need to make some myself soon again. But sometimes it's just easier to add ready made veggie burgers and sausages to such meals and not make everything from scratch.

How has your Sunday been? What are you cooking and eating today?

Your VegHog 

15 October 2016

Thai flavoured harlequin squash and lentil soup

Yay, the soup season is upon us! And also the squash and pumpkin season, it's so perfect! I am planning to cook many vegan squash soups before the autumn and winter are over. I often like giving soups Thai flavouring, as in my opinion it makes them even more warming and comforting. That is exactly what I did with this soup. I combined harlequin squash, carrots and red lentils and added some Thai flavours to them. I served the soup with rustic homemade seedy spelt rolls.


1 small or ½ larger harlequin squash
2 carrots
1 onion
3 garlic cloves
2 cm fresh ginger
1 small chilli
Olive oil
500 ml vegetable stock
½ cup red lentils
1 bay leaf
½ tsp ground coriander
½ tsp ground cumin
3-5 tbsp soya sauce
Salt to taste
Ground black pepper to taste
160 ml coconut cream
Handful fresh coriander


Cut the squash and carrots into pieces and chop the onion, garlic, ginger and chilli finely. First cook the onion in olive oil until soft and then add the garlic, ginger and chilli. After a moment, add the squash and carrot pieces and cook for a few minutes.

Then add the vegetable stock, red lentil, bay leaf and season. Let the soup simmer.

Once the flavours have blended nicely and the squash, carrots and lentils are cooked, add the coconut cream and fresh coriander. Let cook some more, purée and serve warm.

I want to share this recipe with this month's No croutons required vegetarian soup and salad cooking challenge. The challenge is hosted this month by Lisa from Lisa's Kitchen and co-hosted by Jacqueline from Tinned Tomatoes.

Have a pleasant Saturday evening!

Your VegHog

14 October 2016

Spinach and lentil curry with coconut rice

How has your week been? I've been busy and had little time for blogging, which is always annoying. However now I'm going to dedicate more time for it over the weekend. I have today off from work, which means it's a long weekend for me. I got up bright and early today to enjoy the day fully and I'm soon heading to town to see what's going on in there. Tonight there's a gathering from my partner's work place, which could be quite nice as well.

And now to the recipe itself. A vegan curry is always a lovely lovely thing. I decided to make a nice and comforting curry full of good things. I used spinach, green lentils and potatoes as the main ingredients and spiced the curry with garam masala and turmeric. I served fluffy coconut rice on the side. I rarely use white rice, but sometimes this sort of “proper” basmati is so lovely to have. This is just the sort of dish that I could keep eating all autumn and winter, and why not also spring and summer. Have a look at the recipe below, which should serve four.


1 cup green lentils
8 potatoes
3 onions
3 garlic cloves
3 cm fresh ginger (similar amount to the garlic)
2 small chillies
3 tbsp vegetable oil
1 tbsp garam masala
160 ml coconut cream
2 bay leaves
1 tsp ground turmeric
Sprinkle of salt
200 g spinach
1 cup basmati rice
2-4 tbsp desiccated coconut
1 tbsp coconut oil


Pre-cook the lentils and the potatoes separately. They don't have to be fully cooked, as they will cook further in the final curry mix.

Chop the onions, garlic, ginger and chillies finely. Cook the onion first in oil until slightly browned and caramelised. Then add the garlic, ginger and chilli and keep frying for a while.

Make the garam masala mix or use a pre-made variation and add about one tablespoon of the spice mix and stir it in to the pan. Here is for example one of my own garam masala instructions, but nowadays I just randomly add the ingredients and grind.

Then add the coconut cream, bay leaves, ground turmeric and salt. Also add the pre-cooked lentils and potatoes and let simmer. Stir the spinach in only just before serving, as it doesn't need long until it wilts.

Cook the rice while the curry is simmering. Dry toast the desiccated coconut in a pan and stir it into the cooked rice. Also add some coconut oil to the rice.

Add any more seasoning to the curry to taste and serve it with the rice.

This recipe will be my Eat Your Greens entry, which I'm hosting this month, taking turns every other month with Shaheen. Remember that you still have plenty of time to submit your entries!

I also want to share this recipe with My Legume Love Affair cooking challenge that concentrates on vegetarian dishes that contain legumes. This month's event is the 100th edition hosted by Siri from Cooking With Siri and co-hosted by Lisa from Lisa's Kitchen. Many congratulations for making it to the 100th edition, that's amazing!

Enjoy your weekend!

Your VegHog