Thursday, May 14, 2009

I ate all the pies.

This is a little something I guess I kinda made up, it's cheap, filling and satisfies even the most die hard meat eater. Be aware that this is quite a high calorie dish, so I will always eat it after a huge session at the gym or after kickboxing training. If you are after something a little more high protein, tofu or seitan is easily addable.

Shepherds Pie

Serves up to 6


2 cups flour
6 Tbsp margarine
1 cup cold water
1 tsp salt

Kumara Mash
1-2 large kumara peeled and diced
1 Tbsp margarine
1/4 cup rice/soy milk

Pie Filling
1-2 bags frozen watties stir fry vegies (depending on how hungus you are)
1 Tbsp oil
1 -2 cloves of garlic crushed
2 Tbsp soy sauce
fresh herbs
2 cups vege stock
1/4 cup flour


Put on a pot of water to boil and pre heat the oven to 180 C. I then start by making the pastry. Put the flour and margarine in a mixing bowl and rub them together until the mix resembles the texture of breadcrumbs. Slowly add water and mix until the dough becomes elastic-y. Knead for 5 minutes and wrap in glad wrap and chuck it in the fridge.

Put the diced kumara in the now boiling water with a pinch of salt.

Next, get out a wok or deep pan and heat the oil. Fry the garlic in the oil and herbs. Add the frozen vegies and stir fry for about 10 minutes. Once the vegies are crisp, pour in the stock, soy sauce and flour and stir until lump free. Simmer for 5-10 minutes.

Roll out the pastry on a floured surface and place in a lined baking tin.

The kumara should be soft by now, drain and mash together with the margarine, milk and salt and pepper.

Pour the vegies into the pastry and then smear the mashed kumara over the top with a fork. Put it in the oven for around 40 minutes until the pastry is golden and the kumara browned.

Sunday, May 3, 2009

Light Autumn lunch.

We went to the market for veggies today and got D some fish for lunch - not vegan, but it inspired me to try something a little different with tofu. This is really simple and is great for those wonderful warm spring / autumn days. Sumac crust tofu
serves 2 big - 4 light

1 pack firm tofu (the stuff I got from the market had 4 4inch square tofu blocks and I used 2.)
1/4 cup flour ( cornmeal can be used)
1/4 cup sumac (dried red berries ground into the nommiest powder)
1/4 teaspoon salt
pinch ground pepper (I used white)
Olive oil.

Mix the dry stuff together and put on to a plate.
cut / break your tofu into nice portion sized bits, mine was already segmented so used the natural breaks.

place tofu onto the sumac mix and leave each side to soak up the yummy sumac goodness.

turn on your stove, heat your pan quite hot (have stove on highest setting and a cast iron frypan is best). Add splash of oil, heat the oil, drop temperature to midrange.
then place in the tofu. leave to sizzle for about 2 - 3 minutes, then turn over.
Drop temp to 20% and leave gently heating through for about 5 - 10 minutes.

I served this with a salad of rocquette / aragula, lettuce, tomato (all from my garden), capsicums / bell peppers and half a jalapeƱo chilli. Dressing was garlic mustard based vinaigrette. Fresh baked bread topped it all off. To make it look pretty, I cut the tofu on an angle and out the slices prettily on the plate.

Would go great with a glass of vegan rose wine, if being fancy.