This is our most popular galette topping – we will never take it off our menu. For a very nice variation, replace the halloumi with a good-quality Brie.
(makes 6)
Ingredients 1 sheet flaky pastry egg wash Topping
½ cup walnut pesto ½ cup caramelised leeks salt and freshly ground pepper 6 × 5mm-thick slices halloumi 12 oven-roasted tomatoes olive oil 6 sprigs fresh thyme, to garnish Method Line two trays with baking paper.
On a floured bench, roll out flaky pastry to 4mm thick. Using a sharp knife, cut into six rectangles measuring 10cm × 15cm. Do not drag pastry as it will prevent it from puffing up. Score a line 1cm in from the edge to create a border, taking care not to cut right through pastry.
Brush pastry with egg wash. Place pastry bases 2cm apart on lined baking trays and rest in refrigerator for at least 30 minutes.
Preheat oven to 200ºC. Spread 2 tablespoons walnut pesto evenly over each base inside scored border.
Spoon 2 tablespoons caramelised leeks on top of pesto and season to taste.
Place one slice of halloumi on top of each galette.
Bake about 12 minutes or until golden brown. Remove from oven and top each galette with 2 small (or half a large) oven-roasted tomatoes and garnish with a sprig of fresh thyme.
Serve hot.
elliehen,
Apr 10, 1:27am
Reminding people who don't like animal rennet in their cheese that Countdown sells 1 kg Homebrand blocks at regular prices and is often on special.I've been buying Tasty.
Check the fine print - it's there.'non-animal rennet'.
elliehen,
Apr 13, 7:30am
Bumping for kuaka
donny38,
Apr 21, 11:13pm
What a great site well done with the wonderful recipes does anyone have a easy recipe for vegan pastryI would like to make a vegan vegatable pie Many thanks
elliehen,
Apr 21, 11:22pm
donny38, I'm sure someone will arrive with one soon, but have you Googled!I put 'vegan pastry' into the Google search and a lot of links came up.
zoombla,
Apr 22, 12:54am
If you're like me and hate making pastry, New Way pastry in the chilled section at the supermarket is vegan.I use it all the time.Or you could use layers of Timmos Filo pastry - also vegan.
elliehen,
Apr 22, 12:58am
Good suggestion!And for those dairy-eating vegetarians who like to buy ready-made pastry made with butter only,Edmonds 'Butter Puff' ready-rolled sheets are a good option.
1olly1,
Apr 22, 4:02am
Boil 1 1/4 cups water 1/4 cup oil add 2 cups w/m flour 1 cup plain flour 1 tsp salt mix together roll out ready for pie.
I use this pastry for a silverbeet and tofu pie from the "Tried and True" vegan cook book
frances1266,
Apr 22, 8:26am
I also like the New Way pastry sheets, they are so handy.
elliehen,
Apr 22, 10:46am
Must look for those - have never seen them.
elliehen,
Apr 29, 3:09am
Not a recipe, but a link to an interesting documentary a friend reported seeing on a long-haul flight to the UK.
A little seasonal dessert or breakfast for the Vegans out there (from a Golden Bay, Nelson, newsletter).
SPICED PEAR & FEIJOA CRUMBLE
4/5 ripe, sliced pears 4/5 medium fejoa 1 tbsp juice of fresh ginger 1 tsp ground cinnamon
1/ Blend the fruit with the ginger and cinnamon until desired consistency. (I like mine with texture and slightly lumpy)
1 cup walnuts 3/4 cup dried figs sea salt
1/ Place the walnuts in a food processor and whizz to small pieces. Add the dried figs and salt and process until you have a crumble. 2/ Top the fruit mixture with the crumble and serve. (Pop the crumble into the dehydrator or lowest setting on your oven to warm through if needed.)
Eat for breakfast and savour the sublime flavours warming your insides, gifting you a warm glow to fire up your day.
frances1266,
May 12, 6:32am
Thanks Ellie, will be trying this one, sounds yum.
elliehen,
May 13, 7:57am
Went to look for tonight's Food Truck vegetarian Indian recipes but they're not there yet, so I looked about and found this from an earlier episode in the meantime:
VEGETARIAN BURGER
Makes 4
4 wholemeal buns 4 pumpkin and spinach patties 4 Tbsp almond satay sauce 8 Tbsp beetroot pickle 4 lettuce leaves 1/4 pottle snow pea sprouts 1/4 cup alfalfa sprouts
Slice buns in half. Spread almond satay sauce on each bun base. Add lettuce, top with a pattie, spoon on beetroot chutney, top with snow pea shoots and alfalfa sprouts. Add the burger top and serve.
Wholemeal buns
130 ml warm water 1 Tbsp olive oil 2 tsp sugar 1/2 tsp salt 8g fresh yeast 200g wholemeal flour 100g kumara, peeled, roasted and mashed 100g white flour
To make dough: Place warm water, olive oil, sugar and salt in a warm bowl and stir to dissolve sugar. Sprinkle yeast over the mixture and continue stirring to blend in the yeast. Stir in wholemeal flour and half the white flour, or sufficient to make a thick batter. Beat until smooth. Add kumara and remaining flour and mix to make a dough. Turn out onto a board and knead for about 10 minutes until the dough is smooth. Place the dough in a bowl sprayed with oil and turn over to coat all sides. Cover with plastic film and leave to rise until double in bulk. Punch down and roll into a ball.
Pumpkin and spinach patties (Makes 4)
2 onions, sliced and sautéed 1/4 cup buckwheat 1/4 cup cooked quinoa 1/4 cup cooked chickpeas 1/4 cup roasted tamari almonds 1/4 cup lite coconut milk 1 carrot, grated 1 cup roasted, diced pumpkin 1 cup baby spinach leaves 1/2 tsp thyme leaves 1/2 tsp lemon juice 1 Tbsp chopped parsley 3 egg whites
Mix all ingredients together in a bowl. Form into four patties. Heat a heavy-based pan. Spray with a little oil and cook patties until golden on both sides.
Beetroot pickle (Serves 4)
1 cup white wine or cider vinegar 1/2cup sugar 1 star anise 1 cinnamon quill 2 cups grated beetroot
Place the vinegar, sugar, star anise and cinnamon quill in a saucepan and heat until reduced by half. It will be thick and sticky. Remove the star anise and the cinnamon quill. Add beetroot and cook, stirring, for 2-3 minutes.
Heat heavy-based pan, add oil and sauté onion until transparent. Add garlic, ginger, curry powder and cook for 1-2 minutes. Add soy sauce and coconut milk and simmer for 10 minutes. Blend in almond butter.
Average per serve 705gFood Truck Energy3072kJ Protein22g Total fat13g Saturated fat2.5g Carbohydrate130g Sodium2117mg
frances1266,
May 13, 7:30pm
bumping for cheaper and healthier groceries for those having trouble making ends meet at present.
elliehen,
May 13, 11:14pm
EGGPLANT CURRY(From the Food Truck TV1)
Serves 4 3 medium eggplants, sliced lengthways into 8 wedges 1 teaspoon olive oil pinch salt white pepper to taste
1. Preheat oven to 180C.
2. Toss eggplant in olive oil, and salt and pepper. Place in another hot frying pan and cook until brown on both sides. Place in preheated oven and cook for 6 minutes until tender. Set aside.
3. Prepare curry sauce. Add eggplant instead of lamb to curry sauce. Remove curry leaf sprig before serving.
Curry Sauce 1 clove garlic, chopped 1 teaspoon chopped ginger 2 shallots, chopped 2 tablespoons Food Truck Garam Masala 1 teaspoon vegetable oil 8 okra, sliced 1 green capsicum, deseeded and diced 2 tomatoes, chopped 4 tindori or 1 Lebanese cucumber, chopped 1 cup water 1 sprig curry leaf 1 bunch spinach, blanched, pressed and chopped 1 bunch coriander leaves 1 teaspoon chopped mint
1. Stir in garlic, ginger, shallots, garam masala, oil, okra, green capsicum, tomatoes and tindori. Add water and then curry leaf sprig. Continue cooking until mixture is reduced and thick. Add lamb, then spinach, coriander leaves, and mint. Remove curry leaf sprig before serving.
elliehen,
May 15, 11:22am
Found this on the Stuff page and thought it worth recording.
A gozleme is a pizza-like dough rolled thinly then filled traditionally with spinach and feta cheese [or spicy minced meat].
You can add your own fillings, but I would recommend starting with feta and spinach or silverbeet and building on that.
You will need a large frying pan, flat griddle plate or the flat plate on your BBQ. I made round gozleme because I was using a cast iron pan, but the method below is for rectangular ones, which are a little easier.
TURKISH SILVERBEET AND FETA GOZLEME
Makes 4
3 cups high grade flour
1.25 cups lukewarm water
2 tsp instant yeast
One bunch of silverbeet, finely sliced
4 spring onions, finely sliced
2 tsp cumin seeds
200g feta cheese, crumbled
Olive oil for frying
Place the flour in a large bowl and make a well in the middle. Put the yeast into the well, pour the warm water over the yeast and leave for two minutes until dissolved.
Stir and knead for five minutes, until the dough is glossy.
Divide the dough into four and place each piece on a floured tray, leaving plenty of space for it to double in size. Cover the tray with a plastic bag (make sure the bag doesn't touch the dough).
Stand in a warm place for 20 minutes, or until the dough doubles in size.
Roll each piece of dough into rectangles so that the dough is paper thin, approx 15x30cms.
Divide the silverbeet, feta and spring onions into four and top half of each dough rectangle with the ingredients, feta first then silverbeet and onions. Sprinkle cumin seeds over each filling.
Fold the dough over to enclose the filling and seal the edges together.
Heat a griddle, barbecue plate or cast iron pan over a medium-high heat. Put a thin layer of olive oil on the griddle and place the gozleme on top.*
Cook for two to three minutes, or until the base is golden.
Brush the uncooked side of the gozleme with olive oil, then turn over and cook it for two to three minutes, or until golden and crisp.
Remove to a serving plate and cut into slices. Serve with lemon or lime wedges.
*Tip: Transferring the filled dough to the pan is trickier than it looks. Try making smaller sizes at first, or get an extra pair of hands to help you.
ferita,
May 16, 6:21am
Vegan Nut Roast Ingredients:
The roast: two tablespoons oil or margarine 2 large onions, chopped fine 5 cloves (or an entire bulb) garlic, minced 3 cups raw cashews 1 1/2 cups bread 1 cup soup stock (or water) salt and pepper 1/2 teaspoon nutmeg 2 tablespoons lemon juice
The "stuffing": 3 cups bread cubes, toasted two tablespoons margarine, melted but not hot 1/2 to 3/4 cup finely-chopped onion 1 cup chopped celery 1/2 teaspoon thyme 1/2 teaspoon marjoram 1/2 teaspoon sage 3 tablespoons parsley, chopped salt to taste Method:
(From the first list:) Cook the onion and garlic in the oil or margarine until tender, and remove from the heat.
Chop the cashews by hand or in a food processor; cut up the bread as well. Add the cashews and bread to the onion, then add the vegetable stock, salt and pepper, nutmeg, and lemon juice. Put half of this mixture into a small, non-stick loaf pan (or line a regular loaf pan with parchment paper if a non-stick pan is unavailable).
Mix together all the ingredients from the second list. Put the mixture on top of the stuff in the loaf pan, and add the rest of the first mixture so that there are three layers of food in the pan.
Place the pan on a baking sheet or in a larger loaf pan (in case it overflows while cooking), and bake at 190c for half an hour. The top should be browned.
Let the roast cool for a few minutes, then turn the pan over and serve the roast on a plate (or simply serve it out of the pan). Serve with gravy if desired, keeping in mind that it is a very rich dish.
source: boutell.com
elliehen,
May 21, 1:45am
Chef: Natalie Oldfield as heard on Nine To Noon Monday 21 May 2012
From Every Day Kitchen by Natalie Oldfield
(Serves 6) OPEN SAVOURY TART WITH PUMPKIN SAGE AND COTTAGE CHEESEIngredients
Pastry
2 cups standard fl our 100 g butter 2 egg yolks 30–40 ml cold water
Filling
400 g pumpkin, diced and roasted 500 g cottage cheese 15–20 sage leaves 1½ cups grated Parmesan salt and pepper 2 tbsp milk
Method
Preheat oven to 200°C. Line a baking tray with non-stick paper.
Place fl our in a bowl, add butter and rub until the mixture resembles breadcrumbs.
Add egg yolks and water and mix to a stiff dough. Refrigerate for 30 minutes.
Place pumpkin, cottage cheese, sage leaves and 1 cup of grated Parmesan in a bowl and very gently fold together. Season with salt and pepper.
Roll out pastry on a lightly floured surface to form a large circle 3 mm thick and transfer to baking tray.
Place pumpkin filling on pastry leaving a 3 cm edge. Fold edge over top of pumpkin mixture. Brush pastry with milk. Sprinkle with remaining Parmesan and bake for 30–40 minutes or until golden brown.
ruby19,
May 21, 4:08am
Oh have just made a vegetarin version of the Dish mags chinese spiced beef & mushroom pie. I just used cubed tofu in place of beef. Orig quantities are 3 - 4 tbsp veg oil, 2 large onions finely sliced 250g mushrooms quartered (1 kg beef, cubed) Tofu cubed (1/2 cup pl flour, didnt use) Salt & pepper 2 cloves garlic crushed 1 tbsp fresh ginger grated 1/4 tsp cinnamon 1/4 cup oyster sauce,use veggie version 1/4 cup soy sauce 1/4 cup sweet chilli sauce 2 whole star anise 2 cups stock I used veggie in tofu version.
Add 1 tbsp of oil to pan and cook onions and mush covered until onions soft. Add garlic, ginger, sauces,spices tofu, and bring to boil, add stock, simmer until sauce has thickened season as needed.
This is meant to be a pie filling, that just has a puff pastry top.
For the beef version, the beef is tossed in seasoned flour and pan fried until browned,then add back the veggies,and slow cook for about 2 hrs.
The veggie version would be great served with rice and broccoli.
elliehen,
May 26, 2:56am
A vegan soup recipe saved from a currentthread so it won't get lost :)
thevicarswife,
May 27, 6:01am
SPICED COUSCOUS WITH CHICKPEAS & APRICOTS.
1/2 cup (75g) dried apricots 90g butter or marg 1 med onion sliced 1 clove garlic crushed 2 tspns ground cumin 2 tspns garam masala 1 tspn ground coriander 1/2 tspn ground cinnamon pinch of ground tumeric 1 & 1/2 cups (625ml) veg stock 300g can chickpeas drained and rinsed 1 & 1/2 cups (300g) couscous 1/2 cup (80g) whole blanched almonds toasted 2 tablespoons freshly chopped parsley extra 1 tablespoon butter or marg
Cut apricots in half, place in small bowl and cover with boiling water. Stand 30mins then drain. Melt butter in medium pan, then add onion and garlic. Fry until onion is soft. Add cumin, garam masala, coriander, cinnamon and tumeric to onion mixture and fry until fragrant. Add stock to pan, bring to boil and add chickpeas and couscous. Return to boil and mix well.Remove from heat and cover tightly. Stand 5mins. Remove lid and using fork gently separate grains and stir in almonds, parsley and extra butter. (Is best made close to serving, but leftovers are also nice cold the following day).
frances1266,
May 27, 10:53pm
This is what I have instead of macaroni cheese.It is creamy with a slightly smoked flavour, quick to make and is yummy.It is from Julie Hasson's book the Vegan Diner. 10 oz macaroni 1/2c raw cashews 6T yeast flakes, keep 1T aside 2T cornflour 2T flour 2t granulated or powdered garlic 2t granulated or powdered onion 2t smoked paprika 1-1/4t salt 1/2t paprika 1T margarine Blend 2-1/2c water and cashews until when you rub mixture between fingers it doesnt feel grainy.Add 5T yeast flakes, cornflour, flour, garlic and onion pdrs, smoked paprika, salt, paprika and blend well. Cook until thickens, around 5 min.Add margarine and remaining 1T yeast, s&p. Mix in with cooked macaroni.
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