Monday, August 24, 2009

Seitan and Mushroom Pi-i-i-i-ie!


Today was an extremely gloomy, ridiculously windy, cold, wet and rainy winter's day. What better way to warm up at dinner time than with a crisp, "meaty" pie, straight from the oven! This meal was taken from a steak and mushroom pie recipe, but veganised to be even more delish, and low fat to boot. It is pretty time consuming, but can be done in stages with a quick dinner at the end. For the seitan, we used a single batch of Isa's 'Simple Seitan' from Veganomicon.

1 tsp olive oil
1 onion, chopped
1 carrot, sliced
250g mushrooms, sliced
450g seitan, diced into 1" chunks
1 tsp dried thyme
1/2 tsp dried parsley
1 1/2 cups vegetable stock
2 tbs cornflour, mixed into 3-4 tbs water
1 sheet puff pastry (regular or reduced fat)

To make:
Heat the olive oil in a large fry pan, and cook the onion for around 3 minutes, until starting to soften. Add the carrot and mushroom, and continue to fry for another 3 minutes. Throw in the rest of the ingredients, except cornflour/water and pastry, and stir together, then cover and simmer over a medium heat for around 30 minutes, stirring occasionally.


[If you need to, this step can be done in advance and stored in the fridge overnight]
After the half hour simmering, everything should be nicely heated through, and softened. Pre-heat the oven to 220C. Pour the cornflour and water mixture into your pan, stir all around, and cook the filling for 1 more minute, until the sauce thickens somewhat.
[This is where you come in if you've refrigerated the filling.]
Pour into a pie dish (ours is around 10" diameter) and cover with the sheet of puff pastry, trim the edges, and place in pre-heated oven for 30 minutes, then ENJOY!!



We've been making potato fries to eat with almost everything lately, after buying a 5kg bag of potatoes a few weeks ago. They're super easy, and quick, and yummy too, plus you can make as little or as much as you need or want!

2 small, or 1 large potatoes per person
1 tbs olive oil (or spray oil if you're diet conscious)
1 tsp sea salt
1/2 tsp garlic powder
other spices (chilli, cumin, coriander, paprika, etc!)

To make:
Pre-heat the oven to 220C. Slice the potatoes into either wedges or fries. Chuck them in a bowl with the olive oil (or give a good coating with spray oil) and then add in all the spices you like, and give the bowl a good shake. Place them in a single layer on a baking tray, and bake for 20 mins, then flip, and bake for another 15-20. They should be eaten straight away for optimum crunch!

That's all for now! I've been reading a bunch of craft blogs, and hopefully with my spare time in the evenings I can get back on the craft wagon again! I sure do miss stitching up a storm...

x Mara

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