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Carrot and Potato Gnocchi

This simple recipe is very time-consuming but definitely worth the effort if you have an afternoon free. This makes a large amount but, if you line the formed gnocchi on a lightly dusted tray and pop in the freezer for a couple of hours, you can store the extra in bags in the freezer for future use.

Carrot and Potato Gnocchi

gnocchi-bordered

450g potatoes, whole and unpeeled
2 medium carrots, peeled and cut into 1 inch chunks
450g plain flour

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Buffalo Cauliflower

Buffalo Cauliflower

Buffalo Cauli

1 cup water or plant milk of choice
1 cup plain flour
2 tsp garlic powder
1 head of cauliflower, broken into pieces
1 cup hot sauce (I like Frank’s Buffalo Sauce)
1 tbsp olive oil

Preheat oven to 450F/232C/Gas 8

Combine the water/milk with the flour and garlic in a bowl, mixing until smooth.

Coat the cauliflower pieces in the batter and place in a single layer on a shallow baking dish. Bake for 18-20 minutes.

Combine the hot sauce and oil thoroughly in a clean bowl.

Once the cauliflower is baked, pour the hot sauce mixture over the top, coating each piece completely (you may wish to use a pastry brush to get in all the nooks and crannies). Place back in the oven for a further 5-8 minutes.

Delicious served hot dipped in Vegan Sour Cream & Chives.

Vegan Mushroom Pie

Vegan Mushroom Pie

DSC_0880

Short Crust Pastry:

225g plain flour

pinch salt

100g vegan margarine

2 1/2 tbsp cold water

Put the salt and flour in a food processor and, while on low-speed, add the margarine. Once all the margarine has been put into the machine, slowly add the water then increase the speed of the food processor to full. Stop when the dough has begun to form a ball.

Remove the dough from the machine and knead lightly for 30 seconds to form a smooth ball. Cover and refrigerate while you prepare the filling.

Mushroom Filling:

500g mushrooms, sliced or quartered

1 medium onion, diced

1 tbsp olive oil

1 clove garlic, finely chopped

1 bay leaf

1 tsp dried mixed herbs (or fresh herb of choice)

100ml plant milk of choice

1 tbsp plain flour

250ml vegetable stock

Heat the oil in a pan and add the onion. Cook until onions are translucent. Add the garlic and cook for a further minute or two before putting the mushrooms in the pan along with the bay leaf and mixed herbs (if you are adding anything else to the filling, chicken style pieces and such, do so now).

Stir often until the mushrooms start to release their water. Sprinkle in the flour and mix thoroughly then add the vegetable stock while continuing to stir.

Keep stirring until the sauce starts to thicken and add the milk. Continue to cook for 5 minutes.

Turn off the heat and allow the filling to cool completely. Remove the bay leaf.

This one also has chicken style pieces in the filling

This one also has chicken style pieces in the filling

Preheat your oven to Gas 5 and lightly grease your pie dish.

Take the pastry out of the fridge and unwrap on a lightly floured surface. Cut the pastry in half and roll out one piece to cover the bottom of your pie dish. Pour the cooled filling into the centre of the pastry. Roll out the other piece of pastry to form the lid of your pie. Press the edge of the pastry to seal, a fork comes in handy for this, and trip the excess pastry. Poke a couple of holes in the top and brush with a little milk. Put into the oven to cook for 20-30 minutes, until the crust is crispy and golden.

Enjoy!

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