Filed under: Food
Dough
300g plain flour (a generous 2 1/2 cups)
60ml water (about 1/4 cup)
60ml good olive oil (about 1/4 cup)
1 teaspoon of salt
Filling
400g plain tofu
250ml soya cream
3 big leeks
a fist of almonds
some salt
some olive oil
(the measures for the dough are a bit approximate as it’s a recipe i got from my mum)
Directions
1.chop your leeks finely leaving out the very green bits at the top, place in a frying pan with a tiny bit of water, olive oil and salt. let them sweat until very soft.
2. sift the flour and lay it on a clean surface, add salt and make a well in the middle. little by little add the water, olive oil and incorporate them with a fork to make a dough.
3. knead it on a floured surface until it’s nice and elastic. if you notice it’s too wet you can add a bit more flour or the other way around if too dry.
4. place the leeks in a large bowl, add the soya cream and stir.
5. ground the almonds and add them to the mixture.
6. the tofu has to be blooded and then crumbled before being put in the bowl (has to have a consistency similar to that of ricotta)
7. add that as well, the salt and a bit of olive oil if you think the mixture needs some moisture
8. with a rolling pin stretch the dough until it’s very fine and place it a baking tin of about 28cm. you should have enough dough on the sides so that you’ll cover a bit of the filling once it’s in. (generally there is more than enough to make a couple of crackers as well as i don’t cover the whole pie but just the sides)
9. add the filling and help yourself with a spoon so that it’s evenly spread out.
bake at 180C until the leeks have started to brown (i think about 30/40 mins depending on the type of oven you have)
Filed under: Food
Ingredients
1 medium butternut squash
1 medium leek
water
2 to 3 tbsp olive oil
2 to 3 tbsp tahini
some alfa alfa sprouts
salt
Directions
1. peel and dice the butternut squash (or pumpkin)
2. wash the leek and chop it
3. add both to a large pan with the olive oil and fry until you they start getting dry
4. add enough water to cover all the veggies, add salt and bring to a boil
5. simmer until they are tender
6. blend until smooth and then add the tahini paste
7. serve with a handful of alfa alfa sprouts or vegan garlic bread
Filed under: Food
Ingredients
200g plain flour (about 1 and 1/2 cups)
50g sugar (1/4 cup)
60ml maple syrup (1/4 cup)
5 tbsp soya milk
4 tbsp vegetable oil or margarine
4 tbsp yofu (plain soya yoghurt)
3 ripe bananas
1 teaspoon of salt
1 teaspoon of vanilla extract
1 teaspoon of baking powder
1/2 teaspoon of bicarbonate of soda
Directions
1. sift the flour, baking powder, bicarbonate of soda and salt in a large bowl
2. mix in the sugar and maple syrup
3. add the soya milk and vanilla extract
4. peel the bananas and place them in the bowl
5. mash the bananas with a fork
6. add the yofu and oil or margarine
7. blend so that you have a very smooth batter
8. transfer into a pre-greased cake tin of about 28cm and bake for 30/40 minutes at 180C.
serve with peanut butter on top of it or make two cakes and layer one of top of the other (and have the peanut butter in between them, as shown)
