Cabbage, Leek and Pepper Pie
Posted on January 6, 2013 by The Gourmet Vegan - No Comments
Cabbage, Leek and Pepper Pie
This Moroccan inspired pie has all the components to make this a very special pie indeed. The blend of spices give a warmth that is complimented by the sweetness of the fruits and yet the flavours remain subtle and not overpowering. A great meal for any occasion and perfect for Christmas, Thanksgiving or a dinner party.
 75 Minutes |
 Serves 4-6 |
 1288 kcal per pie |
INGREDIENTS
6 sheets filo pastry and 60g melted vegan margarine for brushing
1 tablespoon vegetable oil
1 teaspoon grated ginger
2 teaspoons grated garlic
1 teaspoon caraway seeds
1/2 teaspoon cumin seeds
250g leeks, finely chopped
300g white cabbage, chopped
150g cavolo nero, chopped
250g carrots, chopped and steamed and mashed to a puree
4 tablespoons of harissa paste
1 small red pepper, chopped
1 small yellow pepper, chopped
10g rasins
40g dried apricots, chopped
400ml vegetable stock
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon ground corriander
1/2 teaspoon cinnamon
1/2 teaspoon dried mint
Juice and zest of 1/2 a lemon
2 teaspoons agave nectar
2 tablespoons mixed seeds, such as sunflower, pumpkin, sesame, flax..for garnishing (optional)
METHOD
Start by soaking the raisins and apricots in a little hot water.
Heat the oil in a large pan over a medium heat and when hot add the caraway and cumin seeds. Stir for a few seconds to release the flavour then add the ginger and garlic. Stir for another few seconds and add the leeks.
Continue to cook the leeks for a few minutes until softened and then add the cabbage, cavolo nero and the peppers. Stir fry for a few minutes over a high heat to soften the vegetables and then add the stock.
Keep cooking over a high heat to steam the vegetables and allow the stock to reduce until the mixture becomes quite dry.
Add the harissa to the mashed carrots and stir them well into the mixture.
Add all of the other spices, salt and pepper, zest and juice of the lemon, raisins and apricots and the agave nectar.
Mix well, taste for seasoning and set aside to prepare the pie.
Grease a 9 inch, spring loaded, cake tin and line the bottom and sides with 6 sheets of filo pastry that have been brushed with the melted margarine. The pastry should fall over the sides.
Place the mixture into the tin, being sure that the mixture touches the sides, and fold the pastry over to form a top. Brush with the remaining margarine.
Bake in a preheated oven at 200 degrees for 25-30 minutes until the pastry is golden brown. If you are using the mixed seeds as a garnish, sprinkle these over the pie after 15 minutes of initial cooking and return to the oven to finish.
Can be served hot or cold as a main meal or even as part of a buffet.
RECIPE NOTES
RECIPE TIPS
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
Print Recipe
Curried Asparagus and Red Pepper Quiche
Posted on December 9, 2012 by The Gourmet Vegan - No Comments
Curried Asparagus and Red Pepper Quiche
The blend of different flavours in this tofu based quiche come together to make this a very tasty dish. Using a combination of plain and smoked tofu and the addition of some wonderful Asian flavours, this is a winner for sure.
| 60 Minutes |
Serves 4 |
? kcal per serving |
INGREDIENTS
Wholewheat pastry (home made or shop bought) to fit 9 inch qhiche dish
200g of firm smoked tofu
200g of firm plain tofu
100ml of soya milk
1 teaspoon of black onion seeds
1 tablespoon of tahini
3/4 teaspoon of salt
3/4 teaspoon of pepper
2 teaspoons of curry powder
1 teaspoon of dijon mustard
1 tablespoon of nutritional yeast
6 large spears of asparagus, steamed and roughly chopped
1 tablespoon of oil
1 large red pepper, finely chopped
3 large spring onions, whites and green, finely chopped
3 large mushrooms, sliced
2 cloves of garlic, minced
1 green chilli, finely chopped (optional)
2 large sun-dried tomatoes, finely chopped
METHOD
Preheat oven to 190 degrees Celsius ( 375 F ), Gas Mark 5
1 Prepare the pastry and line the quiche dish. When the dish has been lined, sprinkle the black onion seeds over the pastry and push slightly into the pastry getting some of the seeds on the sides as well as the bottom. Blind bake the pastry for 15 minutes and then remove from the oven.
2 Add the tofu, soya milk, tahini, salt, pepper, curry paste, mustard and nutritional yeast to a blender and blend until a smooth mixture has formed. There should be no lumps in the mixture. Set this mixture aside.
3 Heat the oil in a frying pan and over a medium heat fry the red pepper, spring onions, garlic, chilli, sun dried tomato, mushrooms and steamed asparagus. Cook until the vegetables are softened and if the mixture becomes dry, add a little water and continue to cook.
4 Once the vegetables are softened, remove from the heat and allow to cool slightly for a few minutes. Combine with the tofu mixture and mix thoroughly.
5 Place the mixture into the pastry case, smooth down and bake for 40 minutes.
Serve HOT!
RECIPE NOTES
RECIPE TIPS
For the best taste and texture, be sure to serve this quiche hot. If you are wanting a quiche that is perfect for serving cold, then be sure to check out my amazing “Can’t tell the difference” Quiche.
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
Print Recipe
Red Pepper and Mushroom Couscous
Posted on November 29, 2012 by The Gourmet Vegan - No Comments
Red Pepper and Mushroom Couscous
Couscous is so versatile. Personally I make it at least 2-3 times per week for serving with various dishes. As good as it is made with just a pinch of salt and vegan spread, this quick and simple recipe livens up the couscous and makes for a delicious accompaniment for stews or casseroles.
| 10 Minutes |
Serves 2 |
? kcal per serving |
INGREDIENTS
80g dry couscous (made up as per instructions with water and a pinch of salt)
1 medium red pepper, finely chopped
4 large mushrooms, finely shopped
2 cloves of garlic
1 teaspoon of panch phoran or fennel seeds
1 teaspoon of olive oil
1 teaspoon of vegan cooking spread
METHOD
1 Heat the oil and cooking spread in a large pan and gently fry the garlic, pepper and mushrooms for a few minutes until softened.
2 Add the couscous and panch phoran ( Available Here ) and stir over a low heat for another minute to combine all the ingredients. Serve.
RECIPE NOTES
RECIPE TIPS
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
Print Recipe
