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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Vegetarian meal plan

Vegetarian meal plan

vegetarian meal plan

Vegetarian meal plan

The aim of this vegetarian meal plan is to provide some ideas for tasty vegetarian meals.  We are not normally vegetarian but have recently have been eating more vegetables. As the season progresses and we grow more and more of our own vegetables, it makes sense for vegetables to play a larger role in our meals. The criteria for a recipe to be included in the vegetarian meal plan was that it was tasty and worth cooking again.

The inspiration for this vegetarian meal plan was Hannah – a Canadian girl who came in April. The original challenge was to write a post with a 14-day vegetarian meal plan. The food varied according to what was in season and what was available. As time went by, the meal plan grew and now totals 31 meal ideas. As I discover new recipes they will be added.

vegetarian meal planThe recipe and video for how to make the garlic mayonnaise can be found here.

vegetarian meal planDAY 1: tortilla de patatas, steamed broccoli with soy sauce and sesame oil, guacamole, green salad, garlic mayonnaise.

vegetarian meal planDAY 2: spicy chickpea stew, fried eggs, red cabbage coleslaw, green salad, garlic mayonnaise.

vegetarian meal planDAY 3: vegetable cauliflower and broccoli curry, brown basmati rice, pimientos padrón, green salad.

vegetarian meal planDAY 4: fried eggs, rosti potatoes, steamed broccoli, green salad.

vegetarian meal planDAY 5: pizzas, green salad.

vegetarian meal planDAY 6: moussaka, green salad.

vegetarian meal planDAY 7: falafel, devilled eggs, kale salad, green salad, garlic mayonnaise.

 

vegetarian meal plan

DAY 8: green lentil and kale stew, coleslaw, fried eggs, green salad.

vegetarian meal planDAY 9: huevos rancheros (pinto beans and friend eggs), steamed broccoli, green salad, garlic mayonnaise.

vegetarian meal planDAY 10: spaghetti puttanesca, salad.

DAY 11: curried rice salad, fried eggs, coleslaw, green salad.

vegetarian meal plan

DAY 12: vegetarian tagine with couscous, green salad.

vegetarian meal planDAY 13: mushroom risotto, green salad, red cabbage coleslaw.

vegetarian meal planDAY 14: leek, mushroom and goat’s cheese quiche, green salad.

vegetarian meal planDAY 15: spinach and ricotta pasties, small jacket potatoes, salad.

vegetarian meal planDAY 16: Mexican meal: kidney bean stew, tortilla wraps, sour yoghurt, tomato salsa, green salad.

vegetarian meal planDAY 17: curry meal 1: dal, sag aloo, curried aubergines, brown basmati rice.

vegetarian meal planDAY 18: pumpkin risotto, steamed broccoli, green salad.

DAY 19: vegetarian chilli sin carne, brown rice, green salad.

DAY 20: pasta with tuna and tomato sauce, green salad.

vegetarian meal planDAY 21: spinach and ricotta omelette, tomato salad, cucumber and mint raita, salad.

fried polenta cakesDAY 22: fried polenta cakes, braised chard, fried eggs, tomato salad, salad.

vegetarian meal planDAY 23: rosti potatoes, sautéed broad beans, fried eggs, salad.

vegetarian meal plan

DAY 24: curry meal 2: chana masala, vegetable samosas, onion bhajis, creamy egg curry, rice.vegetarian meal planDAY 25: leek and cheese quiche, jacket potatoes, sautéed broad beans witth spring onions, green salad.

vegetarian meal planDAY 26: scrambled eggs with garlic sprouts and oyster mushrooms, fried jacket potatoes, tomato salad, green salad.

DAY 27: fennel and lemon risotto, tomato salad, salad.

vegetarian meal planDAY 28: vegetable stir-fry, egg-fried rice, salad.

vegetarian meal planDAY 29: stuffed cabbage leaves, fennel chickpea salad, tomato salad, green salad.

vegetarian meal planDAY 30: cheese and mushroom omelette, cucumber tomato rice salad, green salad.

vegetarian meal planDAY 31: pumpkin canneloni, green salad

Moroccan vegetarian tagine

Ras el Hanout spice mix

Ras el Hanout spice mix

INGREDIENTS:
1 large onion
1 large red pepper
1 large green pepper
1 courgette
1 aubergine
2 cloves garlic
1/2 litre vegetable stock
1 can chopped tomatoes
400g cooked chick peas
couscous
12 dried figs or prunes
olive oil
salt and pepper

SPICE MIXTURE:
1 teaspoon ground ginger
1/2 teaspoon cardamon seeds
1 teaspoon coriander seeds
1/2 teaspoon ground nutmeg
1/2 teaspoon turmeric
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground anise seeds
1/4 teaspoon ground cloves
Grind and combine the spices.

METHOD:
Heat some olive oil in a casserole and gently fry the onion until soft. Add the remaining vegetables and fry for another couple of minutes. When the vegetables are cooked, stir in the spices and the garlic and heat through. Pour in the stock, tinned tomatoes and chickpeas and season with salt and pepper. Bring to the boil and then turn down the heat, cover and simmer.

Put the cous cous into a bowl, season with salt and pepper and pour over a glug of oliv eoil. Pour over boiling water over the couscous to about 1cm above the level of the cous cous and cover with a plate. Leave for about 5-10 minutes for the cous cous to absorb all the water.

Vegetarian moussaka

 

vegetarian moussakaThis is my take on the classic Greek moussaka. I found the recipe in the Thorn Cookery Book for Electrical Appliances, a cookery book I bought before going off to Poly.

Instead of aubergines, the recipe uses potatoes which are thinly sliced and then fried. The first time I cooked it I did as instructed but after all that faffing around, the fried potatoes looked just like crisps so I decided to substitute crisps the next time I cooked it and it worked perfectly.

It’s nice served with small jacket potatoes which you can start off ahead in the oven so that they are all ready together.

INGREDIENTS:
MOUSSAKA:
1 large onion, chopped
3 cloves garlic, finely chopped
1 large red pepper, chopped
1 large green pepper, chopped
1 aubergine, chopped
1 courgette, chopped
oregano
400g cooked lentils
2 x 400g can of tomatoes
2 tablespoons tomato purée
1 large bag crisps

CHEESE SAUCE:
500ml milk
olive oil
60g flour
large handful strong cheese, grated
1 egg

METHOD:
Heat the oven to 180ºC-200ºC.

Heat some olive oil in a large saucepan and fry the onion until soft. Add the garlic and fry for a couple of minutes and then add the other vegetables. Fry until soft.

Pour in the tomatoes, lentils, tomato purée and oregano, season with salt and pepper and cook until the tomatoes have reduced and you have a highly flavoured tomato sauce.

Meanwhile, make the cheese sauce. Heat the milk until warm. In a saucepan, heat a good glug of olive oil. Add the flour, stirring well and then gradually add the milk. Season with salt and pepper and cook gently on a low heat, stirring from time to time. When the sauce has thickened. Take off the heat and stir in the grated cheese. Leave to cool.

In a large glass dish, put a layer of half the tomato/vegetable mixture and cover with a layer of crisps. Top with the remaining tomato/vegetables and finish with another layer of crisps.

When the sauce has cooled down, beat in an egg and pour over the top of the moussake.

Bake in the oven for 30-40 minutes until the top is golden brown. It’s a good idea to check after 20 minutes and turn the dish round if necessary so that it cooks evenly.

Serve with jacket potatoes.

vegetarian moussaka

Losing weight with vegetarian food

Cutting up vegetables

Cutting up vegetables

We had a very pleasant Canadian vegetarian visitor to stay for 3 weeks, her name is Hannah. As an experiment we decided to be vegetarian for the time of her stay. Sarah made a 21 day recipe plan with as many vegetarian dishes as she could think of. 

Rather than feeling deprived for the 3 weeks we actually thought that vegetarian food was really tasty.  One of the most interesting aspects was that we started to lose weight with no effort. Steve, another visitor lost 3 kilos and I lost 2 kilos. We drank wine most nights and ate to almost bursting point several times. 

So after this experiment we have decided to become flexitarians. That is vegetarians who only eat meat occasionally. If you actually investigate the facts it is a wonder why most of us are not vegetarians.

Click here for a page of interesting facts about vegetarianism

 

 

Sag aloo – potato and spinach curry

sag aloo, potato and spinach curryINGREDIENTS:
4 medium potatoes, peeled and cut into 2cm cubes or cut/broken into pieces
mustard or sunflower oil
1 medium onion, finely chopped
2 garlic cloves, thinly sliced
1 teaspoon ground ginger
1/2 teaspoon chilli powder
1/2 teaspoon ground cumin seeds
1/2 teaspoon turmeric
300g spinach leaves
salt and pepper.

When preparing the potatoes I like to insert the knife and then break off so that you get different-shaped pieces.
Cook the potato in boiling water until tender. Drain.

Heat some oil in a deep-sided frying pan and fry the potatoes until crispy golden. Transfer to a plate.

Heat some more oil in the pan and sauté the onion until soft. Add the garlic and fry for another couple of minutes.

Stir in the spices and fry for a couple of seconds before adding the potatoes. Season with salt and pepper.

Add a splash of water and stir-fry for a minute or so. Add the spinach, cover and leaver for a minute or so until all the spinach has wilted. Serve.