Potato, Pumpkin and Leek pie
Salt and pepper
A few tablespoons of flour
Pinch of nutmeg (freshly grated or powdered, doesn’t matter)
5 small potatos
2 medium sized leeks
1/4 of a butternut pumpkin
1 large brown onion
2 cloves of garlic
2 sheets of puff pastry
Finely chop the leeks, onion and garlic and dice the potato and pumpkin.
Fry the leek, onion and garlic in oil and nutellex on low heat until soft then add the potato and pumpkin and allow to cook on low heat stirring occasionally. Season with salt and pepper to taste.
Meanwhile, melt a spoonful of nutellex in a saucepan on very low heat then add flour and whisk a little until it has turned into a paste. Slowly add soy milk and continuously whisk, add nutmeg and stir it in whenever. You should be able to make about 2-3 cups of thick bechamel and add this to the vegetables and stir. If you think it needs more liquid just add some water and mix that in.
Put some puff pastry in a pie dish and put it in a medium oven for 10-15 minutes to cook a little bit. Then fill the dish with the vegetable mix, put pastry on the top with a few slits in it and brush a little bit of nutellex on top and put it in the oven. Cook until the pastry is done, if the veggies aren’t soft enough just turn the temperature down low so that the pastry doesn’t burn and even cover it with aluminium foil.
BAKED RICE PUDDING
1L of non dairy milk of your choice (half soy half coconut milk is good)
3/4 cup rice
2 green apples
Vegan white chocolate
Bring the rice and milk to a boil then reduce to simmer, add cinnamon, generous amount if brown sugar, a dash of rose water, a dash of vanilla and maple syrup to taste. Add chopped up green apple and allow the pudding to cook until the rice is soft. Add liquid, either water or milk, if required.
Once finished, put pudding in a baking dish, place sliced apple on top as well as cinnamon, brown sugar, almost meal and grated vegan white chocolate. Bake in a medium oven until the top is golden brown.
Serve with a spoon of jam or drizzled with maple syrup and some soy ice cream or something if you want.
CARAMELISED MUSTARD LEEK STUFFED MUSHROOMS
1/2 leek finely chopped
1/2 brown onion finely chopped
1 tbsp nutellex
1 tbsp olive oil
1 tbsp brown sugar
1 tbsp whole grain mustard
Larger cup mushrooms or the really big flat mushrooms. This is enough to fill about 10 or more cup mushrooms or probably 5 flat mushrooms.
Melt nutellex and oil in a small pan, add leek and onion and stir until covered, add sugar and mustard and salt and pepper to taste, cook on very low heat until soft.
Put mix into mushrooms with stalks removed and drizzle a little oil on top and a grind of pepper, bake in a low oven for around 10 - 15 minutes maybe more or less depending on what type of mushrooms you use. Just cook them until they are as soft as you want them to be.
Dairy eating friends may like to put a little shaved Parmesan ontop.
Goes well with salad and crusty bread.
1-2 tbsp peanut butter
1 clove of garlic, finely chopped
1/2 brown onion, finely chopped
1 tbsp soy sauce
3-4 tbsp coconut cream
Salt and pepper
Cook the onion and garlic in oil until soft on low heat, add the peanut butter and stir until melted, add soy sauce and coconut cream and a bit of water if its too thick, cook for a minute or two and hey presto use it to marinate tofu or as a sauce with noodles and stirfried vegetables
Pumpkin, eggplant, caramelised onion and fetta tarts
Large chunk of pumpkin, cut into small cubes and roasted until soft
1 medium eggplant
2 large brown onions
Juice of half a lemon
Sprinkle of parmesan
Salt and pepper
3 large eggs
1/2 cup milk
Dollop of cream
4 sheets puff pastry
To caramelise onions, slice and cook in a saucepan with a generous amount of butter. Season with salt and pepper. Cook for minimum 20 minutes on very low heat, then add a few tablespoons of brown sugar and cook for a further 10 - 15 minutes on very low heat. You can cook them for hours if you want to, depends on how much time you’ve got.
Prick the eggplant and boil it in a large pot of water for about 20-25 minutes, turning occasionally. Remove the skin and try to squeeze out any remaining liquid. Roughly chop and mix together with roasted pumpkin and onion. Season with salt and pepper and add lemon juice. Crumble fetta into mix and stir together.
Grease muffin tins with a little butter and cut puff pastry into squares to fit into whatever size they are. Add a spoonful of the pumpkin mix to each, but leave room for egg mix!
Whisk eggs in a separate bowl with some milk and cream and a little bit of salt and pepper and put a small spoonful over the top of each tart. If there is left over, use it to brush the edges of the pastry.
Cook at around 160˚ for about 15 minutes. (This is an approximate temperature and cooking time, so just make sure you check them. When the egg is cooked and the patry is golden brown they are done)
I made the frosting by putting a little melted nuttelex and a little almond milk in a lot of icing sugar. So often people will put in a little bit, but underestimate the power of the small amount of liquid and add more. Never underestimate the power of the liquid! A little goes a very very long way, so start off small and mix it for quite some time before you add more, you may find that you don’t need to. I beat the frosting for 6 or 7 minutes with electric beaters, then put it in the fridge whilst the cakes cooled. I bought the piping bag, and used the star shaped nozzle. You can buy them for very cheap, and it is a wise investment if you are a keen baker. Thanks for the question xo