Festive Pie

Posted on December 5, 2016 by The Gourmet Vegan - No Comments

Festive Pie

If you have been looking for the most perfect Christmas or Boxing Day treat, then look no further than this delicious Festive Pie. Packed full of flavour and texture, this is a dish that the whole family will absolutely adore. The savoury filling of nuts, quinoa and kale surrounds a divine tofu center which is encased by a mouthwatering hot water crust pastry. This is true Christmas decadence and will be a show stopper to your table over the Christmas holidays. Enjoy x

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Serves 4-6

? kcal per serving

INGREDIENTS

For the pie filling

1 medium onion ( 160 g ), finely chopped

1 medium carrot, peeled and finely chopped

1 large stick celery, finely chopped

Pinch salt

2 cloves garlic, minced

1 large potato ( 230 g ), steamed and mashed

100 g kale ( 4 oz ) , steamed and chopped

200 g ( 7 oz ) hazelnuts, finely chopped or processed

170 g ( 1 cup ) quinoa

500 ml ( 1 pint ) vegetable stock – I used kallo organic stock cubes

1 teaspoon black pepper

1 tablespoon fresh chopped sage

1 teaspoon dried thyme

½ teaspoon sea salt

½ teaspoon ground ginger

1 teaspoon ground corriander

1 tablespoon vegan spread, I use Vitalite

1 tablespoon nutritional yeast

1 teaspoon English mustard

1 teaspoon sherry vinegar

2 tablespoons chickpea flour

1 small can chestnut purée

For the tofu ballotine

250 g ( 9 oz ) firm tofu, drained

2 heaped tablespoons nutritional yeast

3 tablespoons soy sauce

½ teaspoon turmeric

½ teaspoon sea salt

5 tablespoons chickpea flour

For the pastry

500 g ( 1 lb, 2 oz ) plain flour

½ teaspoon sea salt

200 g ( 7 oz ) vegetable lard, I used Trex

200 ml ( 1/3 pint ) water

METHOD

Prepare the quinoa by putting into a pan with the stock and bringing to the boil. Reduce the heat and simmer for about 10 minutes. Take off of the heat and cover with a lid allowing for the quinoa to soak up the rest of the liquid and become fluffy. If there is still a little liquid left, place on a low heat and cook until the liquid has evaporated. Leave to one side.

Fry the onions, carrot, celery and garlic, with a pinch of salt, over a medium heat until the vegetables have softened and caramelised.

Put the vegetable mixture into a bowl with the quinoa and all other filling ingredients and using your hands, mash everything together well.

When well mixed, put to one side, cover and prepare the ballotine.

Place all of the ballotine ingredients into a processor and process until smooth and creamy.

Take a large sheet of food-grade film (or parchment) and place the mixture in a long line about one third up on the sheet and then roll to form a sausage shape. You will need to twist the ends of film or parchment to allow it to come into the shape of a sausage and then you need to tie the ends. Place another layer of film around this to keep it watertight and again, tie the ends. You will be left with something that looks like a sausage.

Boil a pan of water, and place the ballotine in the water. Simmer for 30 minutes.

Now, prepare the pastry whilst you are waiting for the ballotine to cool slightly.

Put the flour in a large bowl and add the salt.

In a saucepan, add the water and the vegetable lard and bring to a boil. Pour the liquid slowly onto the flour and bring together into a dough with a wooden spoon. Cut one third and put aside to use as the top for the pie. Place the rest of the dough on a floured surface and roll into a large sheet that is large enough to line the bottom and sides of the pie, with a slight hang over.

Grease the tin, and line with the pastry.

Preheat the oven to 200 degrees Celsius ( 400 F, Gas Mark 6 )

TIP : I like to put a couple of lengths of parchment on the bottom of the tin so it makes it easier to life the pie out when cooked and cooled.

Place half of the filling mixture into the lined dish and be sure to get the mixture into the corners. Unwrap the ballotine and place along the top of the filling. Now, cover with the rest of the filling mixture. Roll out the pie top and place onto the pie. Gather up the sides and crimp them to keep the pie together. Make a small hole into the pie lid and brush with soya milk.

Bake for 30 minutes at 200 degrees Celsius ( 400 F, Gas Mark 6 ) before reducing the heat to 160 degrees Celsius ( 320 F, Gas Mark 3 ) and cooking for 1 hour until the pastry is a deep and golden brown.

Allow the pie to cool completely before lifting out of the tin. Wrap in cling film and foil and then leave in the fridge for at least 24 hours before cutting and serving.

Serve as cold slices with pickles and chutneys or warm slices in the oven to serve hot with gravy and vegetables.

RECIPE NOTES

Read through the recipe once, twice and once again. Take notes as you go along ( you can use the print button at the bottom of the page ) and mark down your notes. A LOT of the preparation needs to be done in advance so that this can be simply put together.

RECIPE TIPS

Make sure this is chilled for at least 24 hours before serving and slicing.

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Leek and Asparagus Festive Filo Baskets

Posted on December 4, 2016 by The Gourmet Vegan - No Comments

Leek and Asparagus “Festive” Filo Baskets

Here is your perfect starter for the Christmas table, and just as perfect throughout the year when something simple but delicious needs to grace your table. These are quick and easy to prepare, and with flavour combinations that get the taste buds singing, these will be a hit with friends and family alike.

45 Minutes

Serves 4

? kcal per serving

INGREDIENTS

For the baskets

6 sheets ( A4 size ) filo pastry

2 tablespoons vegan margarine, melted

For the filling

1 tablespoon olive oil

1 tablespoon vegan margarine, I used Vitalite

1 medium sized leek, finely chopped

400 g ( 14 oz ) asparagus spears, steamed until tender

150 ml ( 5 fl oz ) vegan white wine

250 ml ( 8.5 fl oz ) vegetable stock, I use Kallo

150 ml ( 5 fl oz ) vegan cream, I used Alpro

½ teaspoon sea salt

½ teaspoon black pepper

3 tablespoons fresh tarragon, finely chopped

NOTE : You will need 4 x 4 inch tart tart cases

METHOD

Preheat the oven to 200 degrees Celsius ( 400 F ) Gas Mark 6.

Begin my preparing the baskets.

Cut the filo sheets into quarters, so you have 6 small squares of filo for each basket.

Grease the tart cases and place one sheet into each case. Brush with melted margarine and top with the next sheet. Place the next sheet at an angle ( you will create a flower pattern ), and brush with the melted margarine between each layer until you have used all 6 sheets. Do this for all 4 cases.

Place in the oven and bake for 20 minutes until golden brown.

Whilst the cases are baking, you can prepare the filling.

In a medium sized saucepan, add the oil and margarine and fry the leek for 4-5 minutes over a medium heat until softened.

Keeping 12 of the steamed asparagus spears back for decoration, chop the remaining spears and add to the leeks. Cook for a further 3-4 minutes.

Now add the white wine, turn up the heat and simmer until the smell of alcohol from the wine has disappeared. This will take approximately 2-3 minutes.

Next add the stock, and keeping on a high simmer, continue to reduce for 5-6 minutes before adding all the rest of the ingredients.

Cook for a further 2-3 minutes until the mixture has thickened, and coats the back of a spoon, like a custard consistency. Remove from the heat.

When the baskets are cooked, remove from the oven and allow to cool. Once cooled, gently remove the baskets from the tart cases. When ready to serve, place on a baking sheet and fill with the leek and asparagus mixture. Place 3 of the reserved asparagus spears in a triangle on top of each basket and bake again in the oven for 15 minutes.

Remove from the oven and serve immediately on a bed of fresh salad leaves.

RECIPE NOTES

RECIPE TIPS

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Portobello Mushrooms with Vegan Quorn and Olive Stuffing

Posted on November 17, 2016 by The Gourmet Vegan - No Comments

Portobello Mushrooms with Vegan Quorn and Olive Stuffing

Personally, I never get tired with stuffed mushrooms. If the right combination of flavours and textures are used in the stuffing, then when combined with the wonderful texture of cooked Portobello mushroom, you seriously can’t go wrong. This may seem like a simple recipe, and in fact it is, but as I say, when the flavours hit the mark, you have a fantastic tasting dish. Perfect as a main dish, a side dish or even as a starter.

30 Minutes

Serves 1 or 2

? kcal per serving

INGREDIENTS

2 large Portobello mushrooms

For the stuffing

1 tbsp chilli oil

2 large spring onions, washed and finely chopped

1 large tomato, chopped

2 vegan Quorn fillets, roughly chopped

1 tsp tomato puree

1 tsp dried dill

1 tsp dried basil

1/4 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

10 green olives, chopped

METHOD

Preheat the oven to 180 degrees celsius ( 350 F ), gas mark 4

1 In a frying pan, gently fry the spring onions in the chilli oil for 2-3 minutes until the onions have softened.

2 Add the chopped tomato and Quorn fillets, and continue to cook for a further 3-4 minutes or until the tomato has started breaking down.

3 Add the dill, basil, salt and pepper, tomato puree and the green olives. Mix well, and remove from the heat.

4 Remove the stalks from the mushrooms and place each mushroom underside up on a piece of baking foil.

5 Spoon the filling equally onto the mushrooms and wrap each mushroom up in the foil to form a closed parcel. Be sure there is space in the parcel for the steam to surround and cook the mushrooms.

6 Place the parcels on a baking tray and bake for 15 minutes. Remove from the parcels and serve.

RECIPE NOTES

A mix of green and black olives gives another dimension to the taste of the dish.

Vegan Quorn pieces can be substituted for the fillets.

RECIPE TIPS

Be sure to leave enough space in the foil parcels so that the steam can build up in the parcel and cook the mushrooms.

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