Mexican Pasties
Posted on August 21, 2013 by The Gourmet Vegan - No Comments
Mexican Pasties
I am lucky in that the wonderful guys at granoVita ask me to provide recipes for their website to share with their customers. When I was looking at my next recipe, these were something I had already been planning at the back of my mind. These Mexican pasties are simple to make, but absolutely delicious. They are perfect served both hot and cold.
 90 Minutes |
 Makes 4 |
 ? kcal per serving |
INGREDIENTS
2 tablespoons vegetable oil
1 medium onion, finely chopped
2 cloves garlic, minced
150 g ( 6 oz ) carrot, peeled and diced
150 g ( 6 oz ) swede (rutabaga) , peeled and diced
150 g ( 6 oz ) potato, peeled and diced
100 g ( 4 oz ) mushrooms, chopped
1 tablespoon tomato puree
150 ml ( 5 fl oz ) water
1 x 200 g ( 7 oz ) tube granoVita Spicy Mexican Pate
4 tablespoons granoVita quinoa
1 tablespoon granoVita vegan Worcestershire sauce
1/2 teaspoon sea salt
1/2 teaspoon black pepper
2 sheets ready rolled vegan shortcrust pastry
A little soya milk for brushing
METHOD
1. Fry the onion and garlic in the oil over a medium heat for 4-5 minutes until the onions have softened.
2. Add the carrot, swede, potato and mushrooms and continue to fry for a further 5-6 minutes allowing for the vegetables to slightly soften. If the mixture starts to become too dry or starts to stick, add a splash of water.
3. Now add all of the other filling ingredients and reduce the heat to low, cover and simmer for 12-15 minutes, until all the vegetables are cooked and the sauce is thick. Allow to cool.
Preheat the oven to 200 degrees Celsius (400 F), Gas Mark 6.
4. To make the pasties, cut each sheet of pastry in half and place a quarter of the mixture in the centre of each pastry square. Fold over the sides to encase the filling, and place fold side down onto a baking sheet lined with non-stick parchment.
5. Brush the pasties with soya milk and bake for 50-55 minutes until golden brown. Can be served hot or cold.
RECIPE NOTES
RECIPE TIPS
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
Print Recipe
Mexican Cheesy Bean Dip
Posted on May 11, 2013 by The Gourmet Vegan - No Comments
Mexican Cheesy Bean Dip
This is a quick, easy and fantastic and delicious dip for nachos. I also like to serve this over potato wedges and it can also be used as a salsa for tortillas. How ever you use this dip it will become one you will be making very often. This is always a hit with my friends and family.
| 20 Minutes |
Serves 2/4 |
? kcal per serving |
INGREDIENTS
2 tablespoons vegetable oil
2 cloves garlic, minced
50 g ( 2 oz ) fresh bread, cubed
1 14oz can of red kidney beans
4 tablespoons nutritional yeast
170 ml ( 6 fl oz ) vegetable stock, allowed to cool before using
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon chilli powder
2 tablespoons fresh chopped coriander
METHOD
Place everything into a processor and whiz until smooth. Leave in the fridge for at least 15 minutes before serving.
RECIPE NOTES
RECIPE TIPS
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
Print Recipe
Mexican Green Chilli with Tofu
Posted on May 11, 2013 by The Gourmet Vegan - No Comments
Mexican Green Chilli with Tofu
This is far from your run of the mill Mexican chilli. Every Mexican knows a different recipe variation as this is a very popular dish. Incredibly this is not often seen outside of Mexico. Once you try this tofu variation you will be overjoyed that you have an alternative to the usual tomato based chilli.
Serve this with my recipe for Mexican Tomato Rice
| 50 Minutes |
Serves 2/4 |
? kcal per serving |
INGREDIENTS
200 g ( 7 oz ) block of tofu, cut into cubes
3 teaspoons coconut oil or 3 tablespoons vegetable oil
1 large onion, finely chopped
4 cloves garlic, minced
1 tablespoon plain flour
3 green bell peppers
1 medium green chilli
1 large bunch fresh coriander, chopped
500 ml ( 18 fl oz ) vegetable stock, I use Kallo
1.5 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/4 teaspoon sea salt
2 tablespoons lime juice
METHOD
Preheat the oven to 200 degrees Celsius. ( 400 F ) Gas Mark 6.
Prepare the tofu by cutting it into 3 pieces. Press these between some paper towels to get rid of any excess water and then chop into bite size cubes. Place these on a baking tray.
On a separate tray, place the green peppers, cut in half, and the green chilli and place alongside the tofu in the oven for 20 minutes until the tofu is golden and the peppers are soft.
When the peppers are and chilli are cooked, place into a blender with the stock and coriander and whiz until smooth.
Now fry the onion and garlic in the coconut oil over a medium heat until the onions have softened. Stir in the flour and cook for a minute and then pour in the whizzed peppers and add all of the other ingredients including the tofu.
Stir well to combine and then cover and cook on a low heat for about 20 minutes or until the sauce has thickened.
Check for seasoning and serve.
RECIPE NOTES
RECIPE TIPS
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
Print Recipe
