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29/07/2009
What do we want? We want PIE.......
12:14 | 
Posted by
Jeni T |
When do we want it?
served with Patatas Bravas (recipe to come soon) and fresh Corn Salad
GO VEGAN!
NOW!
OK so this wasn't the cries of my Salad overdosed family but they wanted something good and hearty and by gads they were going to get it!
Served with Salad of course.
In all honesty this isn't really a Pie. It is a Tart.
But there's something about saying "I made a Pie" that deeply satisfies me where as saying "I made a Tart" just doesn't cut it.
So I shall name this Tarty Pie. It's a Pie with it's summer wardrobe on - i.e no top. Or a skimpy tarty little top at that.
I was inspired to make this from a little book called - 101 Veggie Dishes but that recipe called for Feta Cheese - YUK! So in true heathen vegan style - I completely re-worked it and me and my family were totally bowled over by it's deliciousness. You shall be too.
Ingredients
serves 4
2 tablespoons Olive Oil
2 large yellow Onions, thinly sliced
half teaspoon Salt
1 tablespoon Demerera Sugar
1 tablespoon Balsamic Vinegar
Sheet of ready made Puff Pastry
4 Sundried Tomatoes in Olive Oil, drained a little bit
8 Black Olives, sliced
Fresh Basil to garnish
Method
Preheat your oven to 200ºC or 390F.
Heat the Olive Oil in a frying pan and add the Onions along with a teaspoon of Salt. Fry gently for 10-15 minutes until the Onions are caramelised. Add the Sugar and stir then add the Balsamic Vinegar and cook for a further 5 minutes, stirring all the time. Roll out the Pastry and use it to line a rectangle dish 6 inches by 10 inches or there abouts. Chop the excess Pastry off so as the crust is only about an inch and a half high. Of course if you have a swiss roll tin then this would be even better to use. Cover the base of the Pastry with the Onion mixture, scatter over the Sundried Tomatoes and Black Olives and bake in the oven for 15-20 minutes.
Scatter over the Basil Leaves and serve.
OK so this wasn't the cries of my Salad overdosed family but they wanted something good and hearty and by gads they were going to get it!
Served with Salad of course.
In all honesty this isn't really a Pie. It is a Tart.
But there's something about saying "I made a Pie" that deeply satisfies me where as saying "I made a Tart" just doesn't cut it.
So I shall name this Tarty Pie. It's a Pie with it's summer wardrobe on - i.e no top. Or a skimpy tarty little top at that.
I was inspired to make this from a little book called - 101 Veggie Dishes but that recipe called for Feta Cheese - YUK! So in true heathen vegan style - I completely re-worked it and me and my family were totally bowled over by it's deliciousness. You shall be too.
Ingredients
serves 4
2 tablespoons Olive Oil
2 large yellow Onions, thinly sliced
half teaspoon Salt
1 tablespoon Demerera Sugar
1 tablespoon Balsamic Vinegar
Sheet of ready made Puff Pastry
4 Sundried Tomatoes in Olive Oil, drained a little bit
8 Black Olives, sliced
Fresh Basil to garnish
Method
Preheat your oven to 200ºC or 390F.
Heat the Olive Oil in a frying pan and add the Onions along with a teaspoon of Salt. Fry gently for 10-15 minutes until the Onions are caramelised. Add the Sugar and stir then add the Balsamic Vinegar and cook for a further 5 minutes, stirring all the time. Roll out the Pastry and use it to line a rectangle dish 6 inches by 10 inches or there abouts. Chop the excess Pastry off so as the crust is only about an inch and a half high. Of course if you have a swiss roll tin then this would be even better to use. Cover the base of the Pastry with the Onion mixture, scatter over the Sundried Tomatoes and Black Olives and bake in the oven for 15-20 minutes.
Scatter over the Basil Leaves and serve.
served with Patatas Bravas (recipe to come soon) and fresh Corn Salad
Labels:
balsamic vinegar,
basil,
being vegan/vegetarian in Spain,
GO VEGAN,
Onions,
Patatas Bravas,
pie,
salad,
tarts
|
22
comments
23/07/2009
Samosas famosas
Hi peeps.
I'm still here, I haven't melted away!
Though it might be a different story this time next week as the temperature is meant to be rising even more!
We've been eating lots of really good Salads and cooking indoors as little as possible which explains my lack of bloggage as the food generally hasn't been very exciting or very pretty to the eye. We've been having lots of BBQ's - see
I'm still here, I haven't melted away!
Though it might be a different story this time next week as the temperature is meant to be rising even more!
We've been eating lots of really good Salads and cooking indoors as little as possible which explains my lack of bloggage as the food generally hasn't been very exciting or very pretty to the eye. We've been having lots of BBQ's - see
BBQ'd Corn, Patatas Bravas, Salad and Veggie Kabobs in an awesome Marinade of Peanut Butter, Olive Oil, Soy Sauce and Wholegrain Mustard - seriously good.We were invited to a friends on Tuesday for a BBQ and I came up with the brainwave of making Samosas.
I had a huge bowl of Curry leftover which helped me in my decision to make these as all I had to do was make the dough and VOILA!
I had never made Samosas before so a bit of googling was necessary to give me an extra boost of confidence and boy - did I get that or what.
Check out this awesome lady - Manjula. Her video is amazing.
I had a huge bowl of Curry leftover which helped me in my decision to make these as all I had to do was make the dough and VOILA!
I had never made Samosas before so a bit of googling was necessary to give me an extra boost of confidence and boy - did I get that or what.
Check out this awesome lady - Manjula. Her video is amazing.
There's a part two as well which skips the filling and gets onto the making and frying and the bit I was interested in mainly, seeing as I already had my filling made. But I am SO going to make these again and I'll use Manjula's filling next time.
The recipe I used for the dough is as thus
225 grams plain Flour
2 teaspoons Salt
2 table spoons Canola Oil
80 ml warm Water
This made enough for 26 Samosas - plenty for everyone!
The recipe I used for the dough is as thus
225 grams plain Flour
2 teaspoons Salt
2 table spoons Canola Oil
80 ml warm Water
This made enough for 26 Samosas - plenty for everyone!
HURRAH!I really enjoyed making them and they will be a regular dish in the treehugging household from now on.
The possibilities of the fillings are pretty endless too and they are a GREAT way to use up leftovers.
GO VEGAN!
04/07/2009
Quick Catch up
Hola mis amigos. 42 degrees here on the Costa Blanca today - that's a staggering 104.0 Fahrenheit. Spain has been given a severe heat wave warning and for Spain to declare that - you know it's gonna be bad!! Just wanted to give you a quick catch up on what I've been doing since I blogged last - and what better way to do so than by pictures. Hope everyone is well and keeping cool and for my Southern hemisphere buddies - hope you're keeping warm!
This delicious Mushroom and Spinach Omelette was fashioned from Fat Free Vegan's recipe.I did do it a bit differently though.
I omitted the Corn Starch/Potato Starch completely and instead of using regular Salt - I added 1 teaspoon Black Salt. This Omelette was delicious and even Mr treehugger was impressed with it (he's not vegan).
So ya all gotsta try this recipe 'kay.
This is a Tuna Friendly Tuna Salad and was Über YUM!I took a tin of fried Gluten gloop (a.k.a Mock Duck) mixed it with some Plamil's Mayo, flaked Seaweed and diced Gherkins (Pickles) and tossed it all together with Lettuce, Tomato and Onion.
Deeeeeee-liscious!
And a few photos of some little visitors in my garden this past week
This is Bob - he's gonna be a Swallowtail Butterfly when he grows up. Isn't he divine!
This is an Albino Praying Mantis!! Isn't he cool. I've never seen an Albino one before.
These birds make the most AMAZING noise EVER! Not sure what they are 'cos I'm not up on my birds at all. Notice the Spanish wiring!!!
These birds make the most AMAZING noise EVER! Not sure what they are 'cos I'm not up on my birds at all. Notice the Spanish wiring!!!GO VEGAN!
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