I am always on the hunt for new recipes. Especially ones that seem pretty straight fowrad and easy. If I think the Kid AND the Hubs will eat it, I’m all in. When I came across this recipe on a very cute/funny site for Vegan Mushroom Pie I though, okay, who wouldn’t want pie for dinner!? While making the recipe I realized that the instructions are a bit lacking so I wouldn’t suggest using their instructions to be honest. That being said, the pie was a HUGE hit. The kid wasn’t feeling well but I suspect he would have gobbled it up otherwise and Hubs ate about half and took the leftovers for lunch. I’d say that’s a win. Plus I learned something new. Tenderflake puff pastry is accidentally vegan! Because who are we kidding, I’m sure that was not their intention. Nice bonus though! I’m sure all the Oreo fans out there would agree that sometimes the accidentally vegan items are super awesome. I’m not an Oreo kinda girl but I do see the appeal. Here’s how mine turned out. Not too shabby for a first try I would say.
I decided to make pan fried potatoes and some roasted asparagus but honestly anything would pair well with this. Broccoli or carrots would be nice or a big green salad or some steamed garlic kale…..mmmmm kale…… Anyways, so just go for it. Plus, you can buy the crust, so it’s SUPER easy to make. Enjoy!!!
Here’s what you need:
1 oz dried mushrooms
1 TBSP EVOO
2 Large Portobello Caps brushed and diced small
2 Cloves garlic minced (or just buy the crushed kind like I do and use about a TBSP or more depending on your preference)
1/2 Large White Onion diced small
1/2 Cup of left over re-hydration liquid from the dried mushrooms
2 TBSP Earth Balance or other vegan margarine
2 TBSP flour (chickpea, or whatever you have on hand really)
1 Tsp Oregano
1 Tsp Thyme
Salt and Pepper to taste
3/4 of a package of frozen puff pastry, completely thawed (this is key!)
Here’s what you do:
Preheat your oven to 350.
Place your dried mushrooms in a glass bowl and just cover with very hot water. Approximately a cup. Meanwhile, get your EVOO going in a pan over medium-high heat. Add the onion and garlic and cook for about 5 minutes or until they just start to become translucent. The dried mushrooms should have soaked for about 15 minutes and then you can chop them up. They can stay larger than the diced ones but I wouldn’t leave them huge. Add all the mushrooms to the pan with 1/2 cup of the liquid from the dried mushrooms and your spices and stir occasionally for approximately 10 minutes or until most of the liquid is gone. While they are cooking, spray a glass pie dish with cooking spray and roll out your puff pastry on a lightly dusted surface. cover the bottom of your dish with one half of the pastry and then roll out about half of the rest of what you have or the whole thing if you want to completely cover the pie. I made a lattice so I didn’t need the whole rest of the package. But if you cover the whole pie remember to add knife slits on top to let the air out. Or kaboom.
After the 10 minutes, add the Earth Balance and Flour and stir to thicken. Remove from heat.
Pour your mushroom mix into your pie dish and add whatever top you are going to do. Lattice or full pie crust on top. Either will be awesome. Bake for 40-45 minutes and remove and let sit for 5 minutes. The fill is HOT. So eat with care. But eat eat eat!!! So good. Enjoy.
So I’m not really a pasta girl. Perhaps you will notice on my blog that I AM a carbs girl. But my kind of carbs are bready, muffin-y, cookie goodness. Pasta has never really float my boat. The Hubs however, is a huge pasta guy. I wanted to blow the bank this past meatless monday and thought back to a dish I had many many years ago on our anniversary or his birthday or something that was pretty basic. Gnocchi in a brown butter sauce. It was way too rich for my taste and he pretty much ate my whole dinner. I looked around for a good sounding gnocchi and found a sweet potato gnocchi in a sage butter sauce that is totally vegan by Chef Chloe Coscarelli. Hardcore vegans will be familiar with her work, the rest of you should be. Check these bad boys out:
As much as I don’t love gnocchi there was something about these that were just amazing. Plus they are cooked in batches and I realized that they were even more amazing when the earth balance was a bit hot and they got a crispy exterior on them. Perfection.
Plus, it was REALLY satisfying when Hubs walked in and balked when he realized that I was making them from scratch. Clearly he thought I meant I bought sweet potato gnocchi when I asked if he was okay with that for dinner. HA. Take that silly meatatarian! He made it clear that he has never made gnocchi before because he is always scared they will be rocks. Mine were perfect. Maybe could have been a teeny bit lighter but we were both super happy with the result. Making these again next week for sure!
Here is her recipe with a few of my added tweaks!
What you need:
2 Large (approx 2 lbs) Sweet Potatoes or Yams (depending on the colour you are working towards)
2 tsp kosher or sea salt
1/2 tsp ground nutmeg
1/4 tsp black pepper
2 to 3 cups unbleached AP flour (or a GF mix if that’s how you roll)
1/2 cup vegan margarine (I used Earth Balance)
1/2 cup fresh sage leaves torn into large pieces
Here’s what you do:
Preheat your oven to 425 degrees . Bake your sweet potatoes until tender, approximately 40-50 minutes. Give them a firm squeeze if you’re not sure. Once they are cooked through and cool enough to handle, scoop all the flesh out and mash in a bowl and place aside or in the fridge to cool completely.
Add the salt, nutmeg and pepper to the cooled sweet potato and mix. Add the flour half a cup at a time until the mixture becomes a slightly sticky dough that you can handle but be sure not to over work it and don’t add too much flour! This is apparently the trick. Too much flour and too much muscle equals rock hard gnocchi. Divide the dough into six pieces and roll each out on a lightly floured surface, again, not too much until you have six “ropes” that are about half an inch thick. Cut your gnocchi into half inch pieces and if you want to be fancy, you can roll each one with a fork for that restaurant look. Clearly I did NOT do this.
Get a medium pot going with boiling water as well as a pan with the margarine and sage leaves. I would keep the margarine pretty hot, medium high heat so that you get that nice crispy exterior on the gnocchi.
In batches, add about 20 gnocchi to the gently boiling water for about five minutes. They should start to float to the surface after about four minutes. If not, give them some time to float up. Then transfer to the “butter” and sage and fry for a few minutes and flip until each side is nice and crunchy.
Serve! I added a sprinkle of salt to mine. Hubs added cheese. Sigh. I was so close. Ah well. It was still awesome!
So let me first say that I’m not a huge fan of donuts. I would pretty much choose any pastry over a donut. There are good vegan donuts, great ones even. I like Mighty-O’s but then I have to drive all the way to Seattle and no donut is worth a two hour drive. Actually, I would like to restate that, there is now a donut that is worth a two hour drive. Cartems Donuterie in Vancouver is beyond words. Let me instead show you some photos and then try to do them justice with a short spiel about how amazing they are and why
Okay so that little beauty up there. With the flowers on it. That was the vegan one. I’m not going to lie, all the other ones were not, but honestly, who cares. Look. At. That. Donut. I believe it was a Earl Grey and it was ridiculous. Unlike most vegan donuts, it was light and fluffy and had a sweet but not cloyingly sweetness to it. The rose petals (which I hate) did not lend any rose-y flavours thank goodness and it was just perfect. They also had Gluten Free AND Vegan ones but since I don’t have a gluten intolerance I didn’t go that route, but there is something for everyone. The Kid that the chocolate one with the little balls (Triple Chocolate Threat) and HOOVERED it in about two minutes flat and the Hubs pretty much ate all the other ones. No seriously. He had three. I took a tiny bite of the powered sugar one that was stuffed with real blueberries and was amazing as well. The salted caramel one was also pretty sick and he was all over the bacon one. Barf. Whatever.
What I also loved and appreciated was the locally sourced and mainly organic ingredients. LOVE. I think we will be weekly visitors now. Might have to start biking there to negate the calories of course…..