Mushroom Pie

Autumn is here and that means only one thing: pie! With that in mind I thought I’d share one of my old pie recipes with you. Instead of going for creamy, I’ve gone for a super savoury rich sauce which will have your taste buds dancing on the ceiling.

Let’s get the ingredients sorted:

  • A tablespoon of all purpose flour
  • A tablespoon of corn flour
  • Two carrots, peeled and diced
  • One onion, peeled and diced
  • One stick of celery, diced
  • Pre-rolled puff pastry (I used Jus Rol.)
  • Vegetable stock (I used a tablespoon of paste.)
  • Salt & pepper to taste
  • Two different types of mushrooms. (I used chesnut and dried shitake.)
  • Vegetable oil
  • 5 bulbs of garlic, peeled and diced
  • Tablespoon of dried parsley

Let’s get going:

Chop and mix the mushrooms. Add salt and pepper to taste. Add the vegetable stock and all purpose flour. Heat some vegetable oil in a pan and add the mixture. (The picture below is before I added the flour and mixed.)

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Stir fry for about three minutes, or until mushrooms are soft. Remove the mushroom mixture from the pan and place in a bowl of about 250ml of water. This will create a lovely rich stock.

Now place the onions, garlic, carrot, parsley and celery into the pan, making sure you scrape up all that lovely flavour left by the mushrooms. Add the mushrooms and stock back in. Mix everything together and then add the corn flour, mixing continually. Turn the pan right down, cover and allow to simmer for 15 minutes.

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Check on the mixture occasionally to make sure it has not become too thick. If it has, add some water and stir.

Once the carrots and celery are nice and soft, take the pan off of the heat and allow to cool.

Roll the pastry out and cut into shapes larger than the dishes you plan to use. Heat the oven to about 3/4 of top heat. Fill the dishes and cover the mixture with the puff pastry. Don’t forget to poke some holes in the pastry to allow steam to escape.

After 20 minutes in the oven, your pie(s) should look like this:

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Serve with green beans and mashed potato. Enjoy as a small pot pie or a a huge slab of deliciousness.

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I hope you enjoy this recipe. It’s one of my favourites!

Frankie πŸ™‚

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Vegan Steak & Ale Pie

It’s one of those things non-vegans often say to me, “you can never replicate things like steak.” Well until now I’d tried and failed on many occasions and I was just resigned to never being able to get anything that chewy and meaty. Even Veggie World’s mutton style pieces couldn’t quite match up. So how did I do this? I went back decades to what vegans used to eat before we had all this super processed imitation meat. I bought a bag of TVP for Β£1.89 from a hippie store in Pontypridd. TVP stands for textured vegetable protein and I brought the chunky stuff. I’ve had it before and it tasted awful, but with a long marinade and then slow cook this stuff loses it’s original flavour and soaks up all the beautiful flavours around it, much like meat would. Try this recipe for your Sunday lunch. You won’t be disappointed!

 

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Ingredients:

2 large red or white onions, peeled and chopped

4 carrots, peeled and chopped

1 clove garlic, peeled and chopped

1 bottle of vegan ale (I used Sainsbury’s Taste the Difference brand as it is clearly labelled vegan.)

1/2 a bag of TVP

1 large tablespoon of tomato puree

2 tubes of Just Rol shortcrust pastry

1 teaspoon of cornflour

1 cube of vegetable stock, not mixed

Parsley

 

Method:

Heat a pan and add a dash of oil.

Add the onion, garlic and chopped carrot and fry gently for a few minutes until they start to soften slightly.

Now add the TVP and tomato puree, making sure to stir the contents of Β the pan well so that all the flavours coat the TVP.

Crank up the heat and add half the bottle of ale to the pan, again stirring well. Allow some of the ale to boil off and then add the rest.

Crumble the vegetable cube stock into the pan, add the cornflour and parsley to taste.

The mixture should start to thicken after a few minutes so turn the heat down and allow to simmer for 15 minutes whilst you heat up the oven. Have a taste of your mixture after this time. The TVP won’t be entirely the way it should be at this point, but the sauce should taste right. If it’s too thick or or too strong, add some water and mix through. (The flavour you are looking for is sweet but ever so slighlt bitter. Add brown sugar if the ale taste is too strong.)

Line a pie or bread tin with the Just Rol pastry and fill the tin with your pie mixture. Allow to cool for 5 minutes before placing the pie lid on.

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Now place in the oven on a medium heat for about 25 minutes or until you are satisfied with your crust.

 

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Serve with new or mashed potatoes and steamed vegetables.

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Enjoy!

 

Butter Bean Soup

Yes I know I’m doing another soup recipe, but it’s cold and who doesn’t need warming up in this weather? By the way, I’m not looking forward to winter! 😦

First off, we need the ingredients. This is another cheap and healthy meal.

  • A tablespoon of vegetable stock
  • 1 stick of celery
  • 4 carrots
  • 400 grams of butter beans (Mine are dried, so I soaked mine for a few hours before hand. Tinned are much quicker.)
  • Two medium sized potatoes
  • 3 cloves of garlic
  • 1 onion
  • Sage, parsley and thyme (or whatever similar herbs you have.)

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Now get yourself a large sauce pan and fill with water. Place your butter beans in the pan and turn the heat on full.

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Now it’s time for the potatoes. Make sure you dice those bad boys first.

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Onion and celery are next. Again chopped up nice and small.

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The water will be warming up nicely now, so it’s time to add the peeled and chopped carrots.

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If you’re a fan of Jamie Oliver’s 15 Minute Meals like I am, you’ll have a garlic crusher. It is my number one time saving device because you don’t have to peel the garlic. πŸ™‚ Add those crushed cloves in baby! (You can never have too much garlic!)

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Now sprinkle your mixture of herbs over the top, stir through. Turn the heat down and allow to simmer for about 35 minutes.

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I actually put this yummy monster of a soup in a tub and took it to work.

You won’t need bread. This will fill you up with goodness from your head to your toes. Enjoy! πŸ™‚

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(The recipe will make two very large portions.)

Creamy Carrot & Ginger Soup

I don’t know about where you live, but here in the South East of England Autumn is just starting and it’s getting chilly. What better way to start autumn than with a lovely, warming soup? This is so easy, cheap and ready within 25 minutes. πŸ™‚

Ingredients

  • 1 red onion, peeled and chopped
  • 10 carrots, peeled and chopped
  • A cube or large sprinkle of vegetable stock
  • Ginger paste
  • Coriander
  • Rapeseed oil

 

Method

Place a teaspoon of rapeseed oil into a hot pan and then place your chopped onions in.

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Laugh at a mutated carrot

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Add the rest of the carrots to the pan and mix well with a good sprinkle of dried coriander.

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Then add the vegetable stock in it’s dry form.

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Add a large squeeze of ginger paste, then pour in a pint of boiling water.

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Allow to cook on a low heat for 20 minutes, or when the carrots soften.

Now it’s time to blend. Be careful that your blender is tightened up properly because you don’t want hot water to spray out onto you. (Speaking from experience btw.)

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Pulse blend until you get a lovely thick paste.

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Serve straight away with some more coriander, perhaps some soy sauce and a good chunky roll if that’s your thing.

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This is literally the best soup I’ve ever made and it was really, really filling. πŸ™‚