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.
Leek and Asparagus Festive Filo Baskets
Posted on December 4, 2016 by The Gourmet Vegan - No Comments
Leek and Asparagus “Festive” Filo Baskets
 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
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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Vegetable, Chickpea and Tofu Loaf with Cashews
Posted on April 24, 2013 by The Gourmet Vegan - No Comments
Vegetable, Chickpea and Tofu Loaf with Cashews
This is a simply incredible loaf which is perfect at any time of the day. Served hot with gravy or cold with a salad and pickles, the taste and textures will want you reaching for another slice. This will be one that you will always turn to when you want something tasty.
| 2 Hours |
Serves 4-6 |
? kcal per serving |
INGREDIENTS
250 g ( 9 oz ) leeks, tough ends discarded and then finely chopped
1 tablespoon vegetable oil
1 tablespoon vitalite, or other vegan spread
150 g ( 5 oz ) mushrooms, chopped
1 medium red pepper, chopped
2 cloves garlic, minced
1 400 g ( 14 oz ) tin chickpeas, drained
1 medium carrot, grated
200 g ( 7 oz ) potatoes, steamed and mashed
1 teaspoon English mustard
1 200 g ( 7 oz ) firm tofu
50 g ( 2 oz ) breadcrumbs
2 sun dried tomatoes, chopped
2 tablespoons tamari or soy sauce
1/2 teaspoon black pepper
30 g ( 1.5 oz ) cashews, lightly crushed
METHOD
1 Heat the oil and vitalite in a frying pan over a medium heat and when melted add the leeks. Cook for 5 minutes and then reduce the heat to medium/low and cook for a further 10 minutes until the leeks have become very soft.
2 Add the mushrooms, red pepper and garlic and continue to cook on medium/low for a further 10 minutes.
3 Add 1/2 of the chickpeas, the grated carrot and cook again for a further 5 minutes until everything is combined and soft.
NOW – Preheat the oven to 180 degrees Celsius. (350 F), Gas Mark 4
4 Remove from the heat and stir in the mashed potato.
5 Turn out into a large bowl.
6 Next, in a food processor, add the rest of the chickpeas, mustard, tofu, breadcrumbs, sun dried tomatoes, black pepper and tamari and process until the mixture has become very combined.
7 Place into the bowl with the other ingredients and mix well and then place the mixture into a greased and lined loaf tin.
8 Bake for 30 minutes uncovered. Remove from the oven and cover gently with foil and then put back into the oven for 20 minutes.
9 Remove the foil cover and place back into the over for a further 10 minutes.
10 Lastly, turn out onto a baking sheet, top side down, and place back in the oven uncovered for a further 15-20 minutes.
11 Leave to cool to room temperature before carving and serving.
If you are serving hot, carve and then reheat the slices in the oven at 180 degrees for 10-15 minutes until heated through.
RECIPE NOTES
A mix of half cashews to half pistachio nuts makes for a good tasty alternative.
RECIPE TIPS
If you wish to freeze the loaf, allow to cool, slice and then individually freeze the slices. These can be reheated from frozen in the oven
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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Gourmet Carrot Soup with a Creamed Leek and Thyme Center
Posted on April 15, 2013 by The Gourmet Vegan - No Comments
SERVES 4
If you thought that all carrot soups where all the same then think again. This recipe introduces new flavours to the soup and is set off with a wonderful center of creamed leeks. Full of flavour and a perfect starter for a dinner party when you want to impress.
