Savoury “3 Layer” Vegetable Baklava
Posted on August 3, 2013 by The Gourmet Vegan - No Comments
Savoury “3 Layer” Vegetable Baklava
When looking for something mind blowing, this is an absolutely delicious dish. Layers of tomato and aubergine, spinach and mushroom and a cheesy tofu and nut filling, really make this an incredible dish. Flavours are out of this world and amazing textures continue to bring the dish alive. Looking for something to impress? This is the dish, for sure.
 90 Minutes |
 Serves 4-6 |
 ? kcal per serving |
INGREDIENTS
Spinach and Mushroom Filling
1 tablespoon olive oil
1 medium red onion, chopped
2 cloves garlic, minced
250 g ( 9 oz ) mushrooms, sliced
200 g ( 7 oz ) fresh baby spinach
1/2 teaspoon coriander powder
1 handful fresh coriander
Tomato and Aubergine ( Eggpant ) Filling
1 tablespoon olive oil
8 medium tomatoes, chopped
1 large aubergine ( eggplant ), diced
3 large sun-dried tomatoes (the kind in oil), chopped
1 teaspoon cumin powder
1 tablespoon tomato puree
200 ml ( 7 fl oz ) water
1/2 teaspoon black pepper
2 teaspoons agave
1/2 teaspoon fennel seeds
Tofu and Nut Filling
200 g ( 7 oz ) block firm tofu, I use dragonfly
2 tablespoons fresh rosemary, chopped
50 g ( 2 oz ) mixed nuts
3 tablespoons nutritional yeast
1 teaspoon yeast extract
1/2 teaspoon salt
4 tablespoons white wine vinegar
Other Ingredients
12-16 sheets vegan filo pastry
melted vegan margarine, for brushing
Handful chopped pistachio nuts
Olive oil, to drizzle
Agave nectar, to drizzle
METHOD
NOTE: Read through the recipe before making the dish. Although there are a few steps, this is a very simple dish to make. All fillings can be made in advance and the dish can be assembled just before baking.
Preparing the Spinach and Mushroom Filling ~
1. Start by lightly wilting the spinach, in a pan or microwave, to release its water. Put into a sieve and remove as much water as possible. Leave to one side.
2. In a pan, over a medium heat, heat the oil and fry the onions and garlic for 4-5 minutes until the onions are soft.
3. Add the sliced mushrooms and continue to cook until the mushroom juices have been released and have evaporated.
4. Add in the spinach, coriander powder and fresh coriander and continue to cook until the mixture is dry with hardly any water left in the pan.
Put to one side until ready to assemble the dish.
Preparing the Tomato and Aubergine Filling ~
5. In a pan, heat the oil over a medium heat and fry the tomatoes and aubergine for 6-8 minutes, until the mixture has broken down and the aubergine has started to soften.
6. Now add in the rest of the Tomato and Aubergine Filling ingredients and bring to a simmer. Cook, uncovered, until the aubergine has softened and the mixture has become quite dry. You do not want a wet mixture. It should be quite dry and sticky.
7. Put to one side until ready to assemble the dish.
Preparing the Tofu and Nut Filling ~
8. Place all of the filling ingredients in a processor and process until smooth. There will still be some texture from the nuts.
Put to one side until ready to assemble the dish.
Assembling and cooking the Baklava ~
9. Grease an oven proof oven dish with melted vegan margarine and preheat the oven to 190 degrees Celsius, (375 F), Gas Mark 5.
10. Place a sheet of filo in the dish, covering the base and sides, and brush with melted margarine. Repeat with a further 2-3 sheets, being sure to brush each individual sheet with melted margarine.
11. Pour in the Spinach and Mushroom Filling and level with a spoon.
12. Now, top with another 3-4 sheets of filo, brushing each one with margarine.
13. Top this with the Tofu and Nut Filling and level with a spoon.
14. Now continue with a further 3-4 sheets of filo, once again brushing each one individually with margarine.
Pour in the final layer, the Tomato and Aubergine Filling.
15. Place the last 3-4 sheets of oiled filo on top, being sure that the top layer has also been coated with melted margarine. At this point, you can use scissors to cut off any overhanging pastry, and tidy up the dish.
16. Before baking it is important to cut the Baklava. Using a sharp knife, cut into squares.
17. Bake in the center of the oven for 40 minutes. Remove and sprinkle with the pistachio nuts, drizzle with a little oil, and return to the oven for a further 10-15 minutes until golden brown.
18. Drizzle with a little agave nectar and serve.
RECIPE NOTES
Read through the recipe before making the dish. Although there are a few steps, this is a very simple dish to make. All fillings can be made in advance and the dish can be assembled just before baking.
RECIPE TIPS
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Caramelised Cabbage with Aubergine and Giant Couscous
Posted on June 18, 2013 by The Gourmet Vegan - No Comments
Caramelised Cabbage with Aubergine and Giant Couscous
I am a huge fan of couscous and with my love of Moroccan food I eat it quite often. This is not a Moroccan dish but something I put together combining couscous with cabbage and aubergine, which happen to be another two of my favourite foods. I used giant couscous in the dish for a bit more texture, but this would work just as well with any type of couscous or even quinoa. This is such a tasty dish, lightly spiced and very easy to prepare.
| 30 Minutes |
Serves 2 |
? kcal per serving |
INGREDIENTS
For the caramelised cabbage
2 tablespoons vegetable oil
300 g ( 10 oz ) fresh sliced cabbage ~ cut out any hard stems and discard
1 medium onion, sliced
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
1/4 teaspoon smoked paprika
Small handful of chopped parsley
For the couscous
100 g ( 4 oz ) dry giant couscous
500 ml ( 18 fl oz ) vegetable stock
For the aubergine ( eggplant )
1 tablespoons vitalite or other vegan spread
1 medium aubergine ( eggplant ), diced
Reserved stock from cooking the couscous
METHOD
Begin by preparing the cabbage and onions. This takes approximately 30 minutes and so once started, you can prepare the other parts of the dish.
Add the vegetable oil to a large frying pan over a medium heat and add the sliced cabbage, onions and garlic. Cook for 5-6 minutes on a medium heat allowing for the vegetables to soften and then turn the heat down to low and cook for a further 20 minutes, stirring occasionally to be sure the vegetables are not sticking and to allow for everything to caramelise. Add the spices and parsley a couple of minutes before the end of the cooking time.
With the cabbage cooking, prepare the couscous by boiling it in the stock for around 6-8 minutes. Be sure that you leave the couscous with a slight bite. strain using a sieve, over a jug, and keep the stock. Put the stock and couscous to one side.
Lastly, prepare the aubergine by frying the dice in the vitalite for 1-2 minutes over a medium heat, turning once. Pour in the stock and simmer until the stock has evaporated and the aubergine pieces are soft.
Add in the cabbage mixture and the couscous, mix well and cook until everything has heated through. Serve.
RECIPE NOTES
This would work just as well with standard couscous. I have also made this dish with 1/2 couscous to 1/2 quinoa which also gives a lovely difference of textures.
RECIPE TIPS
Remember to add the spices and parsley just a few minutes before the end of the cooing time when preparing the cabbage. This helps to retain he flavours.
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Spiced Cauliflower, Aubergine and Garlic Stew with Lemon Basmati Rice
Posted on May 4, 2013 by The Gourmet Vegan - No Comments
Spiced Cauliflower, Aubergine and Garlic Stew with Lemon Basmati Rice
This is an absolutely amazing dish that is full of Eastern promise. Incredible flavour sensations and definitely a dish to impress. Not a recipe you will find in any cook books but one you’ll be glad you have at hand. And of course…this will definitely keep the vampires from your door.
| 90 Minutes |
Serves 2-3 |
? kcal per serving |
INGREDIENTS
For the Rice
150 g ( 5 oz ) basmati rice, soaked as below
Soak this in water to cover with a teaspoon of salt for 30 minutes or until the grains turn opaque. Rinse under cold water in a sieve to remove the salt after soaking.
Finely grated zest of 1 whole large lemon
1 teaspoon salt
1 teaspoon sugar
2 tablespoons lemon juice
2 teaspoons vegetable oil
250 ml ( 9 fl oz ) boiling water
For the Stew
2 heaped teaspoons of coconut oil (or 3 tablespoons vegetable oil)
2 medium red onions, very finely sliced into half moons
1/2 teaspoon salt
2 whole medium heads (each containing at least 12 cloves) of garlic
1 medium aubergine (eggplant)
1 small head cauliflower, cut into small florets
1 tablespoon olive oil
1/2 teaspoons salt
50 g ( 2 oz ) dried red lentils
400 ml ( 14 fl oz ) water
Spice blend ~ 1/3 teaspoon cumin seeds, 1/3 teaspoon coriander seeds, 1/3 teaspoon whole black pepper corns
These should be dry roasted over a medium heat for a minute or until the aromas are released. Ground in a pestle and mortar or spice grinder.
1/2 teaspoon salt
1 teaspoon black onion seeds
METHOD
Start by soaking the rice as per instructions in the ingredients list.
Preheat the oven to 200 degrees Celsius. ( 400 F ) Gas Mark 6
Now start to prepare the stew as follows.
Place the cauliflower florets in a bowl with 1/2 teaspoon of salt and the tablespoon of olive oil. Mix together well and place onto a lined baking sheet along with both heads of garlic and the aubergine that has been lightly pricked over with a fork.with a fork. Place on the middle shelf of the oven for 35-40 minutes.
As the vegetables are roasting place the red lentils into a pan with the 400 ml of water and bring to the boil. Partially cover and reduce the heat to a low simmer for 25 minutes or until the lentils are tender but be preparing the onions as they are cooking.
Fry the onions in the coconut oil with 1/2 teaspoon of salt on a medium to low heat and stirring regularly for 20 minutes or until the onions are very caramelised. Put to one side.
Take the cooked vegetables from the oven and leave to cool. Skin the aubergine and chop the flesh and add this to the pan of cooked lentils. Peel the garlic cloves and remove the pulp and also add this to the pan of lentils. Mash together with a potato masher and add this mixture to the onions.
Add in the cauliflower, spice mixture and season to taste. Put to one side to be reheated later and finish the rice.
Preparing the rice.
In a saucepan, over a medium heat, add the oil and fry the rice for a minute before adding the boiling water. Add all the other rice ingredients and bring to the boil. Reduce to a simmer and cover tightly with foil and a fitting lid. Place on the lowest heat possible and cook for 10 minutes. Remove the foil and lid and fluff the rice with a fork.
Reheat the stew a few minutes before the rice is cooked. You can add a little water if it is looking dry.
Serve with an optional sprinkling of black onion seeds.
RECIPE NOTES
RECIPE TIPS
Make up plenty of the spice mix and keep in a jar for other recipes.
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