Danish Vegetarian Dishes

Danish Vegetarian Dishes

Anna and Sebastian, two Danish workawayers, prepared these Danish vegetarian dishes for Sebastian’s birthday meal. I loved their idea of preparing a delicious vegetarian meal with a Danish theme but using as much of our home-grown vegetables and produce as possible. All of the dishes are vegetarian and the patties are vegan.

The main course consisted of spicy lentil patties with a Danish potato salad and a cabbage salad, along with our normal green salad and pan-fried courgettes. Sebastian made some fresh mayonnaise in advance. He some in the potato salad and added some chilli powder to the rest and thinned it down with some lemon juice for a spicy dipping sauce for the patties.

This was followed by Danish-style pancakes with raspberries and cream.

To see the recipes, click on the photos below.

Danish vegetarian dishes: lentil patties

Dried, rapid green lentils were used for these patties and cooked in advance before adding the onions and spices. The patties are actually vegan and some of the tastiest I’ve ever had.Danish vegetarian dishes: aromatic cabbage saladGround star anise and dried plums were added to this Danish-style coleslaw.Danish vegetarian dishes: Danish potato saladIn Denmark, sour cream is generally used for this potato and radish potato salad. However, as it’s impossible to buy that here, Anna and Sebastian used Greek yoghurt instead.

Self-raising flour was used for the pancakes instead of plain flour and they were lovely and fluffy. They were flavoured with ground cardamom. Once they had been cooked, they were served with whipped cream and fresh raspberries.

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Vegetable stirfry and egg-fried rice

Vegetable stirfry and egg-fried rice

vegetable stirfryThis stirfry is quick and easy and a tasty vegetable/vegetarian meal.

INGREDIENTS:
1/3 cup rice per person, cooked, washed and cooled
1 egg per person, beaten
1 large onion, finely chopped
4 cloves garli, finely chopped
1 red pepper, cut into thin strips
1 green pepper, cut into thin strips
1 courgette, thinly sliced
mushrooms, thinly sliced
1 teaspoon ground ginger
2 teaspoons curry powder
2 handfuls peanuts
peanut oil
sesame oil
soy sauce
salt and pepper

METHOD:
Heat some oil in a large frying pan or wok and gently fry the onion untl soft. Add the garlic and fry for anothe rminute or so. Transfer about a third of the onion/garlic mixture to another frying pan/wok for the rice.

Add the vegetables to the stirfry pan and quickly for another couple of minutes before adding the ginger and curry powder. Stir well and then add some soy sauce. Add the minutes last, stir well and then leave on a low heat while you cook the rice.

Add some oil to the rice pan and heat the rice through. You can either make a well in the middle and add the eggs, stirring well so that all the grains are coated and stirfrying until the eggs are cooked, or you can push the rice to one side of the pan and then fry the eggs in he space until they are cooked, chopping them up before combining (it’s a question of whether you prefer to see bits of egg or not). Add the peanuts and a splash of soy sauce and season with salt and pepper.

Serve the stirfried vegetables and the egg-fried rice together.

stirfry2

Pisto – Ratatouille

Pisto - Rattouille

Pisto – Rattouille

As a way of conserving the aubergines and having a taste of summer at some later point in the winter months, I decided to use the neighbour’s recipe to make some Spanish pisto (or ratatouille). The only difference between the two is that this is a slightly slushier version with the vegetables diced smaller.

The quantities here will make about seven 400g jars.

INGREDIENTS:
5 large aubergines
5 Italian green peppers
2 or 3 large onions5-7 tomatoes
5 courgettes

Dice all the ingredients into 1cm cubes.

In a large pan, fry the onion in some olive oil until soft. Add the green pepper and fry for another couple of minutes before adding the diced aubergine. When the aubergine is soft, add the courgette and tomato and fry until the mixture is soft and slushy. Cook for a further couple of minutes until it is slightly dryer and then bottle.

Cook in a bain marie for 15 minutes.

a small

Pork stew

NOTE: If you are using dried butterbeans, you will have to soak them overnight. You can add any vegetable you have to this stew according to what’s in season (courgettes, carrots, aubergines, etc.).

NOTE: You should only start timing the stew once the pressure cooker has reached pressure.

INGREDIENTS (serves 6):
pork ribs, cut into pieces
4 or 5 medium potatoes: 2 grated, 3 cut into chunks
250g dried butter beans, soaked overnight
1 medium onion, roughly chopped
3 or 4 cloves garlic
2 green peppers, roughly chopped
3 tomatoes, roughly chopped
a pinch of chilli pepper
olive oil
salt and pepper
stock or water

Heat some oil in a large pressure cooker and fry first the onions, then the green peppers and then your other vegetables until soft. Add the tomatoes and fry for another couple of minutes and before adding the pork and potatoes. Stir well and season with salt and pepper.

Cover well with water and bring to the boil. You will probably need about 1.2 – 1.5 litres of water/stock. The beans will absorb some of the water so it is important that you have enough liquid in the pan. If you bring the mixture to the boil before putting on the lid, you can see whether you need to any more liquid. Generally speaking, there needs to be about an inch of liquid above the level of the stew.

Cover the pan with the lid, engage the mechanism and bring to pressure.

Once the pan has reached pressure, cook for 30 minutes before turning off the gas.

You can either let it return to normal pressure or run it under the cold tap to lower the pressure quickly.

DO NOT OPEN THE LID UNTIL THERE IS NO LONGER ANY STEAM COMING FROM THE PAN.

Vegetarian chilli sin carne

Any vegetables can be used for this recipe depending on what you have available. Aubergines also work well in it along with courgettes, carrots, etc.

INGREDIENTS:
400g jar lentils
400g jar red kidney beans
2 x 400g tins chopped tomatoes
1 large onion, chopped
1 large green pepper, chopped
1 large red pepper, chopped
1 leek, chopped
3 stalks celery, chopped
5 cloves garlic, finely chopped
chilli powder
cummin powder
ground coriander
vegetable stock
salt and pepper

Heat some oil in a large frying pan and gently fry the onion, pepper and garlic. Add the other vegetables and fry for another couple of minutes.

Add the spices and heat through, and then add the lentils and red kidney beans and mix well.

Add the tomatoes and bring to the boil. Simmer while the rice cooks.