Tonight’s dinner was inspired by Fry’s Country Mushroom Pies. I’ve never been a big pie eater, preferring to eat pasta then Aussie Beef Pies and Sausage Rolls. I have always equated meat pies to unhealthiness and thought it to be more like a tradey’s food. My mothers ex-husband was a tradey, so meat pies and ice coffees were a typical daily lunch from the snack truck. But since I have stopped eating meat I have been open to look at foods like this in a different light. So when I saw this product on sale at Coles, I thought I would give it a go.
This is not a meat pie, but rather more like a vegan version of a mushroom & chicken pie. Mushroom & Chicken Pie is a British classic and is one of the most popular pies in Great Britain. It has pastry on the top and bottom, the top being puff pastry and the center holds the chicken and mushroom in a nice creamy sauce. They are commonly bought from fish and chip shops across the country.
So after trying out Fry’s Country Mushroom Pies I think I would definitely purchase it again. I made this dinner for Marco, my mother and her partner Ted and they all really liked it the pie. They all said they liked the puff pasty top and the pie filling was nice and creamy and tasted just like it had meat in it. I thought it was good too. Only thing I can say was there wasn’t that much filling. The picture on the box and on the website makes it look really full, but it doesn’t all ooze out when you cut it. However, I think if it was really full it may have been too much and I would of felt too heavy after eating it. The pastry top was also really nice tasting and was not greasy at all. It was easy to make. The packet instructions said 20 mins in the oven, but for my oven took about 25-30 mins. All in all it was a easy main to prepare and great for a lazy vegan dinner.
To get into the spirit of eating a British classic I thought I would prepare some sides to go with it. So I made Lemon & Thyme Roasted Chat Potatoes, Carrots & Garlic and Mushy Peas. For the roasted vegetables I didn’t add the lemon, thyme and garlic until 15 mins before they were ready. A lot of recipes suggest added fresh thyme when you first put in the potatoes, but I saw on a Jamie Oliver show recently, that he recommends not added them till towards the end, as the oven will burn them to a crisp. It turned out really well this way. The lemon flavor was also really nice and everyone said they preferred this flavor to my usually roasted vegetables. Below is the recipe.
Lemon & Thyme Roasted Chat Potatoes, Carrots & Garlic (vegan, gluten free, soy free, nut free)
1kg chat potatoes
1 garlic clove
sea salt & pepper to taste
1. Preheat the oven to 200 degrees.
2. Cut the potatoes in halves, chop the carrots in chunks and place in a baking tray. Coat with olive oil, sea salt & pepper, and cook for 30 mins or until you can at least get a fork through the potatoes.
3. In the mean time remove skin from garlic and juice the lemon.
4. After 30 mins add the garlic, lemon juice and thyme. Add more olive oil if the potatoes and carrots are too dry. Cook for a further 15 mins or until vegetables are slightly browned.
As for the Mushy Peas, I got the recipe from here. I really love this recipe. It was my first time making mushy peas and they just tasted so fragrant and delicious. Only thing I had to change was use shallots instead of eschalots, nutlex instead of butter and used vegan chicken stock. Only thing I would do differently next time is make more, because this portion size was not enough. It was so morish. It was also really easy and quick to make.
Firstly I cooked diced shallots and garlic in nutlex for few minutes.
Then add the stock and brought it to a boil. After that I added the peas and cooked them until they were soft.
Lastly, used the bar mix to make the peas mushy and then it was ready to go.
Another vegan product I just tried today is Macro Moroccan Pumpkin Dip (Free from Dairy). It is also gluten free and free from artifical colours, flavours or preservatives. The fact that their are no artifical preservatives is really great since most of the dips available have something in it to last longer. I do prefer to make my own hummus and other dips, but when you are in a hurry its always great to have good products like this on hand.
Today I made a snack pita with this dip. I just used half a pita bread and filled it with the pumpkin dip, cucumber, baby spinach and mint leaves and toasted in the sandwich press. It was a great healthy snack to have between lunch and dinner.