Healthy Pastry Crust

Now we can't have a bake off without making pastry!

And yes, I know that there are vegan puff and shortcrust pastries available in the freezer section of the supermarket, but let's face it - they aren't exactly 'health food'. So when life requires pastry (as it sometimes does!) - this is what I make:

You'll need:

1 cup oat bran

1/4 cup ground flax seeds

1/4 cup maple syrup

3 Tablespoons applesauce

Combine all the ingredients in a bowl and mix until they stick together. It will look like there isn't enough moisture but just keep stirring and it will eventually hold together. The mixture will be slightly sticky.

Wrap in cling or baking paper and place in the fridge for 1/2 hour.

Turn pastry onto baking paper and roll between two sheets til flat.

Very gently remove the top sheet of baking paper and place a pie dish over the top of the pastry. Gently flip the dish & pastry over and press the pastry into the pie dish. Gently remove the top sheet of baking paper. The pastry may slightly crack, but don't worry. Run a knife along the edge of the pie tin to remove the excess pastry. Use this excess pastry to repair cracks and reinforce the curves between the base and sides of the pie dish.  

This pie works well without being blind baked - however you can bake it if you prefer a crispier crust.

Fill as desired :-)

Variation:

This version works best for sweet baked goods.

To alter this pastry to make it better for savoury baked goods, replace the oats with wholemeal flour and the maple syrup with soymilk. The process is the same and it will still work out :-)

Savoury pastry made with flour and soymilk

Note the pastry will keep in the fridge for up 3 days prior to being rolled out.

You can store the pastry in the fridge after it has been placed in the pie dish too.

Mexican Chickpea Filo Pie

All this talk of pie has made me cave in.....

Yep that's right, I'm finally making a recipe with pastry!

Well I did promise the occasional treat right?!?!? ;-)

Mexican Chickpea Filo Pie

You'll need:
1 can chickpeas
1 onion
1 capsicum
1 zucchini
1 cup corn (either fresh, frozen or canned)
1 tsp each paprika, cumin, oregano
1/2 cup salsa
4 sheets filo pastry

Chop the onion, capsicum and zucchini. Combine in a large frying pan with the drained chickpeas and herbs. Dry fry until veggies are mostly cooked through. Stir through the salsa.
Line a pie tin with the sheets of filo.

Pour the veggies mixture into the pastry and gently fold the pastry over the veggies. Brush the top of the pastry with plant-milk of choice. 

 

Bake in a preheated 200C oven for 20 minutes until lightly golden brown on top.

Slice & serve :-)

Red Lentil & Tortilla Bake

Although when I first thought of having my bake off I was very tempted to do only cookies & cakes, I realise that baking extents past sweets! Shame really!!!
So today I bring you another savoury "baked" recipe.
This time in the form of "pie". Of course I mean pastry-less pie ;-)

RED LENTIL AND TORTILLA BAKE

You'll need:

Lentil mixture:
1 cup red lentils
1 x 400g can diced tomatoes
2 cups water
1 onion, chopped
1/2 capsicum, seeded and chopped
2 sticks celery, chopped
2 cloves garlic, grated
1 teaspoon dried thyme
1 teaspoon chili
1/2 teaspoon paprika

4 tortilla wraps
tomato paste
dried thyme

Place all the above ingredient from the lentil mixture list in a pressure cooker**. 
Bring to full pressure and then cook for approx 15 minutes. (Note that pressure cookers can vary so check your manual for a recommended time for cooking red lentils.)

Place on tortilla in the bottom of a circular casserole dish. Pour one third of the lentil mixture over the top. Repeat the layering process until you have three layers of tortilla and lentils.

Place the last tortilla on the top & spread the top tortilla with tomato paste and sprinkle with dried thyme.

Bake in a preheated 200C oven for 20 minutes until browned on top and warmed through.

Now that's my kind of pie :D

Hints: You can pre-make this pie and store it in the fridge. If you choose to do this you will need to lower the oven temperature and cook for a bit longer to completely warm it through.

*Note that if you don't own a pressure cooker you can still make this mixture on a stove top, it will just take longer. *

Blistered Potato "Chips"

Everyone loves potato right?!? This is our version of 'baked' potato without all the added oil.

BLISTERED POTATO "CHIPS"

 

Cut potatoes into thin sliced, about 1cm thick each.

Place on a lined baking tray.

Bake in a preheated 200C oven for 30-45 minutes until blistered, crispy and golden brown. (Time will vary depending on how big and how thick the potatoes are.)

Serve :-)

Can be eaten plain or as part of a meal. We love to have a bean & veggie mix served over the top! Also could be used as a base for nacho's!

"Cheese"less pizza bites

 

I can't resist the urge to continue with the finger food recipes!!

I just love how easy & tasty vegan finger food is!

"CHEESE"-LESS PIZZA BITES

You'll need:

Mini pizza bases
Tomato paste
Italian herbs
Creamed corn
Nutritional yeast

You can use store bought pizza bases or make your own.
Lay the pizza bases on a lined baking tray & spread with tomato paste. Top with Italian herbs (you can use just oregano if you'd rather).

Pour a thin layer of creamed corn over the top of the tomato paste, followed by a sprinkling of nutritional yeast.

Bake in a preheated 180C oven for 15-20 minutes until golden brown.

Slice and serve :-)

 

Submitted for Healthy Vegan Friday.
You can add your recipe at these blogs:
carrie on vegan

veggie nook

greenthickies 

Lentil "meat"balls

 

Today I'm adding another pastry-less finger food option.
A realllllllllllllllly tasty one, that is very easy to make and can also accompany a main meal.

LENTIL "MEAT"BALLS

You'll need:
2 tins lentils
1/4 cup tomato paste
2 Tablespoons breadcrumbs
1 Tablespoon mixed Italian herbs

Drain the lentils and add to a bowl.
Mash well. 
Stir in the tomato paste, breadcrumbs and herbs until well combined.
Shape into little balls.
Place balls on a lined baking tray.
Bake in a preheated 180C oven for 20-25minutes until well browned and outsides are crisp.

* This will make 30-35 small balls

Great for nibbles, party food or served as a main with pasta or mashed potatoes.

To make a sauce to go with the balls dry-fry a finely chopped onion with 2 shredded garlic cloves. When the onion starts to brown, add as much tomato passata as desired (I recommend half a jar). Bring the sauce to a boil and then add the meatballs and a Tablespoon of Italian herbs and gently stir until warmed through.  

Baked Tofu Strips 2 ways

Guess what I'm eating this Wednesday.....

If you answered oats for breakfast and salad for lunch then you would, of course, be right ;-)

My salad today incorporated my Vegan Mofo theme.....

The "bake-off" series includes finger food.
But without the use of high fat pastry I had to make something other than standard "sausage rolls" and "meat pies". 
So today I bring you a different type of finger food....

BAKED TOFU STRIPS

                                            Cut firm tofu into 1cm thick strips.
Place in a baking tray.
Spread a thin layer of either soy sauce or sweet chili sauce over the tops of the sliced tofu.

Pour water in the baking tray til it reaches 3/4 of the way up the sides of the tofu (amount of water will vary depending on the size of your tray and the amount of tofu you use).
 
Place in a preheated hot 220C oven.
Bake for 15 minutes then flip the tofu pieces over to their other side, cover again with the sauce and then return to the oven for another 15 minutes.
The water will have evaporated and the tofu will be slightly crispy. 

Serve.

Options for serving these strips is endless --> they make great 'nibble' food, or served on top of a salad, or as part of a meal :-)