Puff pastry pie so gentle yet richly filled, that we just can’t help getting a tad sentimental. Tears of joy, naturally. The kiss of protein will be provided by smoked tofu and the seldomly used legume broad bean. The rest of the ingredients will form the romantic verses for this uneven, yet crispy and delicious gastronomical poetry.
INGREDIENTS
Onions
Broad beans
Prunes
Sweet potatoes
Butternut squash
Pumpkin seeds
Red wine
Tomato concentrate
Garam masala
Thyme
Puff pastry
Vegetable butter
METHOD
- If you have dry broad beans, soak them the day before. If you purchased frozen broad beans, they are already cooked, in which case they can be added at the end of the preparation for the filling of the pie.
- Fry a good measure of onion and then add the smoked tofu. After that add the remaining vegetables to the pan and fry until all the ingredients are of golden brown colour. Right before the end, add the tomato concentrate, spices, stir and then add the red wine. Cook until the vegetables begin to dissolve.
- Mix the filling, broad beans, finely chopped prunes and ground pumpkin seeds. We will be creating a thicker filling for our pie.
- Roll out the puff pastry and brush with melted vegetable butter. Spread the filling lengthwise over the dough, fold on the sides and roll into a loaf. Finally, brush the butter over the pastry once more.
- Bake in the oven for 40 minutes at 180C.
DEMI-GLACE SAUCE WITH REFOSCO WINE
Your guests will be delighted if you prepare a rich and tasty sauce to accompany the main course during the holidays. Add some spice and suspense to your dishes. Be creative, as long as you stick to the basic rules. You can use all of the leftovers and surplus vegetables. We suggest that you stick to tubers, rhizomes and tougher types of vegetables, which can be cooked long enough in order to get that deep brown colour.
Ingredients
Celeriac, carrots, kohlrabi, cauliflower
Garlic, onion
Kohlrabi
Tamari sauce
Refosco wine
Nori seaweed
Cranberries
Spices (bay leaf, pepper, salt, thyme)
Method
- Finely chop all the vegetables, tubers, onions, garlic and vegetable leftovers from the fridge and mix with a generous drizzle of olive oil. The vegetables can be fried in a pan or, perhaps even easier, roasted at 180C for about 45 minutes in the oven.
- Add a generous spoonful of tomato concentrate on top of the vegetables before roasting, which will add to the umami flavour and provide much-needed acidity for a taste of freshness.
- Keep an eye on the oven, stir the vegetables if necessary in order to prevent burning in particular parts.
- When the vegetables have attained a dark brown colour, sprinkle 2 tablespoons of any type of flour, fry for a short time and then baste the pan or tray with 1-2 dcl of Refosco wine. The rich and caramelised sugar at the bottom will be deglazed and cooked with the other ingredients.
- Add water if necessary and other spices such as bay leaves, thyme, Nori seaweed, tamari sauce, salt, pepper and cranberries. Cook until the starch from the flour has cooked off and you have a tasty, thickened sauce. Adjust the taste at the end to your preference.
KALE SALAD WITH CHIKO CUBES
Hidden beneath the snow in our garden we found some curly kale, which must be included in our holiday feast. The pears have ripened, the walnuts have been crushed and the cubes of Chiko have been marinated in garlic oil with herbs. Get ready to prepare a proper winter salad.
Ingredients (salad)
Kale
Chinese cabbage
Pears
Walnuts
Carrot slices
Parsley
Ingredients (dressing)
Soy yoghurt
Mustard
Ketchup
Garlic
Salt
Pepper
- Trim the kale and Chinese cabbage, wash if necessary and mix in a bowl. Add all the remaining ingredients and mix again.
- Add all the ingredients for the dressing in a blender and mix well.
- Add the dressing to our salad and mix well, then garnish with slices of pears, walnuts, Chiko cubes and red hot peppers for colour and spiciness.
Bon appetit!
Martin
P.S.
The recipes are deliberately written without grammage, so that you will begin to develop your own flavor character and enjoy a forgotten sense, intuition. You can always write to us if you need any hint or direction. Thank you for your understanding. No offense.
#grashka #plantbased #vegan #food #organic #regional #local #fromfarmtofork #healthy #nutritious #wholeplantbased #agriculture #sustainable
