BEETROOT EN CROÛTE For 6 people (or four hungry ones) Savoury pastry is a wonderful festive dish…especially with a nice strong gravy. When you want to make a special dish for an occasion, this meets the criteria. For some reason food enclosed in pastry just tastes great … like a warm sandwich, but this has a little more finesse. Cut and presented on the plate it looks very nice, add the nice coating of gravy and you start to salivate. The nice part, it is quite easy to make!!! 😊 INGREDIENTS
INSTRUCTIONS
To make the mushroom stuffing:
For those who do not like beetroot… some people don’t ☹
Bon appétit ! Jacques @HungrySoulVegan - Changing the Culture
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Mushrooms are wonderful ‘meaty’ food, and that coming from a vegan 😉! In fact, they are often a substitute for meat as they can have strong flavours, good chewiness and are high in protein.
I just think they are a super food and with only a little salt, can taste so good. When you want to make them part of a meal, perhaps the easiest thing to do is to add a nice dollop of Hungry Soul vegan cream cheese. I know you may think I am biased suggesting the use of the Hungry Soul cream cheese, but just try it, I think you will agree that the choice is the right one. Of course, the added fresh garlic and herbs are necessary for the overall final burst of flavour. Recipe Makes enough for 4 servings INGREDIENTS
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Serve two or three to a plate along with a nice serving of piping hot mashed potatoes and wilted greens such as kale or spinach. Bon appétit ! Jacques @HungrySoulVegan - Changing the Culture
The chopped ingredients are fresh and juicy, and the added wetness of the dressing makes it so good and almost sweet. I sometimes also use fresh parsley if I have it on hand, even some minced chives, the fresh herbs give the salad that added …’je ne sais quoi’ … French for yumm!
Recipe Makes enough for 4 servings INGREDIENTS
For the dressing
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Jacques Brennan @HungrySoulVegan - Changing the Culture
Of course, dahl (the word for lentils) can be made is so many ways, with every type of lentils, and there are many. We tend to use red lentils as they are the ones, we started making dahl with and we like it, easy, that simple, and so good.
Recipe Makes enough for 6 servings … but if you need a second helping, we cannot be sure 😊 INGREDIENTS
Note: Sometimes we add cauliflower or cold cooked boiled potatoes. In this photo we added both as we had them ready. The cauliflower if broken small will cook in ten minutes, add at the same time as the onion mixture. Add the potatoes a few minutes before serving to heat them through. METHOD
Enjoy Jacques Brennan @HungrySoulVegan - Changing the Culture There was kale growing in the garden, a little Cavolo Nero, so I thought, why not? Passing the parsley, I snipped off a handful … all greens.
Now here’s my secret, when I experiment, I tell no one 😉. If others know I going to make pesto with kale they may object. Of course, there is a risk that they may not like what I do, but risk is cooking and living! INGREDIENTS
METHOD:Remove the stems from the kale and roughly chop it up.
@HungrySoulVegan - Changing the Culture
But things have moved on and there are now new vegan cheeses on the market; some new alternatives to dairy cheeses that actually work pretty well. These ‘cheeses’ are fermented and I believe it is makes all the difference to the taste, giving that tanginess we like from dairy cheese, but none of negatives of dairy – guilt-free and tasty.
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Wonderful eaten with a nice green summer salad. Bon Appétit @HungrySoulVegan - Changing the Culture
It is amazing how today we can find so many vegan dishes in the market, a great sign for the future of humanity. At times, our interests extended to food we also cooked at home. On day, Damian came into the market with some of these for me to taste and they were still warm, all I could say was, “yumm!”
I had to have the recipe. His secret (not anymore) was to add a good few dollops of Natural cream cheese from Hungry Soul. He said it made all the difference, by now I trusted his culinary judgement. Now when I proceed to make them I did things my way and added a few other ingredients. So, let’s just say, Irish Rosti by Damian & Jacques 😊 Ingredients
Method
Serve with anything – a little chilli jam, vegan mayo, Dijon mustard. They also taste great cold for that snack later in the day. Wonderful for a brunch with grilled tomato, vegan sausages and a nice strong coffee. Bon Appétit @HungrySoulVegan - Changing the Culture
We asked for spoons and were going to eat them out of the time outside on the footpath. But to our luck, the shopkeeper’s wife walked in and with very limited Portuguese we came to understand that she would make a dish with them and led us to the side of the shop into a makeshift café. After a moment she produced this simple dish. It is the most memorable food of our entire trip! Often it is the simple food that is the best. Today, I make it every time I need a bean dish. Chickpeas I often crave, a true gift to anyone going vegan! Ingredients
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That’s it! … and I can guarantee that you will eat the entire bowl and will be making this in the future. It is just so easy and tasty! @HungrySoulVegan - Changing the Culture Jacques Brennan |
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April 2024
AuthorsRecipes from Katie Verling & Jacques |