Warm Buckwheat and Lentil Salad with Pumpkin and Broccolini

Hi guys hope you all had a good weekend. I can’t believe how fast its gone. I’ve been juicing away every day with my favorite new addition. I just love watching it do its magic  Here is a couple of the juices I prepared recently. The first one is Beetroot, Pear, Kale and Cucumber. I also made some Sushi with honey soy tofu, avocado and cucumber. The next one is rockmelon, lemon and ginger. That one was a bit tangy, but still very good.

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Last night we popped into the vegan restaurant Banana Lounge for some dessert. I also got a sticky beak at their new menu, which is the same for lunch and dinner. I have heard mixed reviews about their food, but I would like to check it out soon. I have only been to the vegan buffet breakfast. On their new menu they have nachos, burritos, mexican rice bowl and raw pizza etc. I was the only one that order dessert. I got the Raw Choc, Date & Pistachio Brownies and the Mexican Chili Hot Chocolate. Both were really delicious! They really know how to make a good vegan dessert.

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Tonight I wanted to make something healthy, but hearty. Its so cold here at the moment, so we need something a bit heavier. This dish just keep evolving till I got hungry enough to stop adding things. I brought a whole lot of sprouts today so I am going to try add them to more of my meals for extra nutrients. I am trying to get Marco into sprouts. He didn’t mind a sprinkle of these snow pea sprouts, but they aren’t his favorite thing.

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Warm Buckwheat & Lentil Salad with Pumpkin & Broccolini, Roasted Garlic Tahini Dressing and Spicy Roasted Pumpkin Seeds (vegan, gluten free, soy free, nut free)

Ingredients:

1/2 cup dried brown lentils

1 cup raw buckwheat

900 g kent or butternut pumpkin

olive oil

2 bunches of broccolini

sea salt to taste

snow pea sprouts, washed, roughly chopped

Ingredients Roasted Garlic Tahini Dressing:

1 whole garlic head

2 tablespoons olive oil

1/4 cup lemon juice

1 tablespoon water

1 teaspoon ground cumin

pinch ground cayenne pepper

1/4 cup italian parsley

1 tablespoon tahini (unhulled)

sea salt to taste

Ingredients Spicy Roasted Pumpkin Seeds:

1/2 cup pumpkin seeds

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon ground cayenne pepper

sea salt to taste

Method:

1. Preheat the oven to 200 degrees.

2. Place lentils in pot with 2 cups of water and bring to the boil, then leave to simmer for 30-40 mins or until lentils are cooked. Then strain any water and leave to cool.

3. Place buckwheat in a pot with 3 cups of water and bring to the boi, then leave to simmer for 30 mins or until the buckwheat are cooked. Then leave to cool

4. In the meantime remove the seeds and skin from the pumpkin and slice into flat bite size pieces.

5. Place pumpkin pieces and a whole garlic in a bowl and toss through 1 tablespoon of olive oil. Then place all on a baking tray and cook for 30 mins or until the pumpkin is cooked, leave to cool.

6. Clean the pumpkin seeds then combine in a bowl with olive oil, cumin, cayenne and sea salt. Then place on a tray and roast for 5 mins or until cooked. Leave to the side for later.???????????????????????????????

7. Peel the whole roasted garlic and place in the processor.

8. Add olive oil, lemon juice, water, cumin and cayenne and whiz until combined.

9. Then add tahini, italian parsley and sea salt. Whiz until combined. Add more sea salt if you need.

10. Roughly chop the broccolini, then saute in a pan with olive oil until tender.

11. In the mean time, combine the lentils, buckwheat and pumpkin in a large bowl. Then top with the dress, stir through.

12. Add the broccolini to the salad and stir through.

13. Serve the warm salad, topped with snow pea sprouts and roasted spicy pumpkin seeds.

*Serves 4 as a main or 6 as a side.

For dessert I made these Gluten free Yoga Chocolate Cupcakes from Chloe’s Vegan Desserts. You can find the recipe here. Mum called them disgustingly delicious lol. She couldn’t believe how good this vegan cupcakes are. They are really crunchy on the top and soft and moist on the inside. Instead of making 34 mini cupcakes, I made 12. This also means I needed half the chocolate icing.

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Cauliflower Red Onion and Garlic Pizza

Tonight we decided to have Pizza Night and catch up on Revenge. I really wanted to do something with cauliflower, so I came up with this. I used ajvar, but after it cooked it didn’t have that strong smokey taste. The rest of the ingredients did have a great strong taste. Marco hates cauliflower, but even he liked my pizza. Although he still preferred his smoked ham and salami pizza.

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Cauliflower Red Onion and Garlic Pizza (vegan, soy free)

Ingredients:

dough for one pizza

3 tablespoons ajvar or tomato pasta sauce

3 garlic cloves, chopped in quarters

1/2 cup cauliflower, chopped into small florets

1/2 red onion, chopped

olive oil

1 tablespoon chopped basil

sea salt to taste

vegan parmesan (cashew/brazil nut)

Method:

1. Roll out the dough to make a pizza base.???????????????????????????????

2. Combine garlic, cauliflower, red onion, basil, olive oil and sea salt in a bowl and mix through.

3. Spread ajvar on the pizza base. Then add the rest of the ingredients from the bowl.

4. Sprinkle with vegan parmesan and cook for 20 mins or until base is cooked.

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Also check out my Spicy Hawaiian Pizza and Baked Panzarotti with Mushrooms, Sun-dried tomatoes & Pine nuts

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Cumin Cardamon Spiced Rice with Green Lentils and Roasted Brussels Spouts & Garlic

This is my last green lentil dish from the leftovers that I cooked a few days ago. I can’t believe how far 2 cups of lentils went. I served these dishes with some crunchy roasted kale, some twice roasted potatoes (also leftovers) and Fry’s Golden Crumbed Schnitzels.

I have been feeling really tired the last few days. I have been working and not eating fresh greens or much fruit. I also have been relying to much on coffee. After becoming really lethegic, I decided to be different today. For breakfast I had Organic Kamut Bread toasted with hummus and a Cherry Berry Oat Milk Smoothie. For lunch I had these dishes again. For dinner tonight I am  making some vegetarian salads for Marco’s mothers big 60th party. So I will post on what I come up with soon.

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Cumin Cardamon Spiced Rice with Green Lentils (vegan, gluten free, soy free, nut free)

Ingredients:

2 cups brown jasmine rice

2 cups cooked green lentils

1 tablespoon olive oil

2 red onions, sliced

1 tablespoon ground cumin

1 teaspoon ground cardamon

juice of 1 lemon

sea salt to taste???????????????????????????????

Method:

1. First cook rice in the rice cooker. ???????????????????????????????

2. In the meantime, heat olive oil in a large pan. Then add red onions, cumin and cardamon. Cook for 8-10 mins or until the onions are soft and browned. Don’t let spices burn, if you need add more oil or water.

3. Add green lentils to the pan and heat through. Cook for 2-3 mins.

4. Add cooked rice to the pan, lemon juice and seas with salt. Cook until heated then serve.

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Roasted Brussels Spouts & Garlic (vegan, gluten free, soy free, nut free)

Ingredients:

12-15 brussels sprouts

1 whole garlic head

olive oil

sea salt

Method:

1. Preheat oven to 200 degrees. Wash and remove any tarnished outer leaves of brussels sprouts.

2. In a small baking dish combine the brussels sprouts, the whole garlic (don’t remove outer skin), olive oil and sea salt.

3. Roast for 30 mins or until you can pierce the brussels sprouts with a fork.

4. Peel the roasted garlic and stir through in a bowl with brussels sprouts and adjust seasoning.

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Calm after the storm

After torrential rain and gail force winds last night we finally got some calm weather today. So today we had to focus on cleaning the mess from the storm. Mum was drying the leaks  and sweeping the water away. Marco was vacuuming up Albie’s hair from all over the house, after his sleepover inside. And I tried to cook up all the left overs in our fridge and went shopping for  more supplies. I’m not so good at the cleaning, but I like to make sure we are eating well in this stressful time. We also got a student at 2 am  this morning. I am really surprised she made it here with the storm and the road closures. I’m even more surprised there were taxi’s working last night. Although the rain stopped this afternoon, we still have to worry about the  flood tonight, now the dam’s are being released. We are hoping that our suburb isn’t going to flood, since we are so close to the river. Our house will be safe, but I’m hoping we don’t loose power.

These are some of the things I made up today out of the leftovers:

Salad: red onion, tomato, grated carrot, baby spinach, rocket, chickpeas and a Sweet Garlic Mayo

Salad: red onion, tomato, grated carrot, baby spinach, rocket, chickpeas and a Sweet Garlic Mayo

For lunch I made salad  for everyone, as we had so many pre-cut ingredients, that my mum brought home from her work. I also had the tiniest bit of silken tofu leftover in the fridge, so I tried to make a homemade vegan mayo. This mayo only made enough dressing for 3 salads. So I will try to make up a bigger batch next time.

Sweet Garlic Mayo (vegan, gluten free)

Ingredients:

100g silken tofu

1 teaspoon rice wine vinegar

1 tablespoon lemon juice

1/2 teaspoon dijon mustard

1 teaspoon garlic powder

1 teaspoon brown rice syrup

1 tablespoon parsley

1 tablespoon ground pecans (optional)

sea salt to taste

Method:

1. Combine all the ingredients in the processor and pulse until all is combined.

*Makes about 1/2 cup.

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After lunch I made this pesto to keep in the fridge as a condiment or to dress pasta. We had so much basil in the fridge that was starting to go bad and a jar of artichokes that I had started and forgot about. These ingredients went really well together. I had it as an afternoon snack with the left over Spelt Buttery Biscuits. I kept offering it to Marco to have on toast, but he’s not to excited about it.

Basil & Artichoke Pesto (vegan, gluten free, soy free)

Ingredients:

1/2 cup pine nuts

1.5-2 cups basil leaves

3 garlic cloves

1/3 cup extra virgin olive oil

6-8 artichokes from jar

1 tablespoon nutritional yeast (optional)

1/2-1 teaspoon herbamare/sea salt

Method:

1. Place pine nuts in the processor and whiz till they are broken down and start to form a paste.

2. Then add the rest of the ingredients, one by one, as the processor is whizzing, until it is all combined and creamy.

* Place in an airtight jar or container and top with a bit more olive oil so that it last longer.

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Even though we had the leftover the Spicy Peanut Stew with Sweet Potatoes and Eggplant with steamed rice and Achar de legumes (Ted’s Mauritian pickled vegetables) for dinner, I wanted to use up the rest of the ingredients that were on their last legs in my fridge. So I made this sauce so I can put together a quick meal tomorrow night.

Eggplant & Capsicum Pasta Sauce (vegan, gluten free, soy free, nut free)

Ingredients:

1.5 cup diced red onion, diced

5 garlic cloves, diced

1 medium eggplant, chopped

1 large red capsicum, chopped

1 cup grated/diced carrot

1 cup fresh diced tomato

2x 500ml jars passata sauce

500ml filtered water

sea salt, black pepper & raw sugar to taste

3 tablespoons fresh basil, chopped

Method:

1. Take a large pot and heat olive oil, then add the red onion and garlic. Saute for 3 mins on medium heat.

2. Add the eggplant and red capscium and saute for a further 5 mins. Add more olive oil if the eggplant is too dry.

3. Add the carrot and tomato and cook for saute for 2 more mins.

4. Add the passata sauce and water and bring to the boil.

5. Then place on a simmer. Adjust seasoning, by adding salt, pepper and sugar to taste. Add basil and continue to cook for 1-2 hours (the longer the better).

* Serve with pasta or if not using today let the pot cool (so it doesn’t go bitter) then store in the fridge for later use.dsc02738

One last thing I prepared tonight, which I am looking forward to tomorrow is my Apple Pie Over Night Oats. This is my first time making them, so curious how they are going to turn out. I made a container each for me and Marco. It really is a convenient breakfast that you can prepare the night before if you are in a rush, like Marco will be, in the morning. I will post the recipe tomorrow and tell you how it turned out.

A little bit British

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.

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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. Pies-Box-Country-Mush

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.

Before baking

Before baking

After baking

After baking

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.

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Lemon & Thyme Roasted Chat Potatoes, Carrots & Garlic (vegan, gluten free, soy free, nut free)

Ingredients:

1kg chat potatoes

5 carrots

1 garlic clove

olive oil

sea salt & pepper to taste

1 lemon

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Method:

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.DSC02609

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.

*Serves 4

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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.DSC02612

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.

Once the peas were soft, I added the apple cider vinegar and mint leaves and cooked for 1 more DSC02614minute.

Lastly, used the bar mix to make the peas mushy and then it was ready to go.

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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.

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Spicy Black bean and Rice Stuffed Capsicums, Spiced Roasted Vegetables and Southern Coleslaw

I had no idea what to cook tonight. All I knew was that I had vegetable stock in the fridge, but I didn’t want to have soup again. I decided to use it to flavor some rice and then the rest of the meal evolved from there.

The rice tasted so good with the spices and the black beans. I am already planning tomorrows lunch with the left overs. It did taste good in the capsicums,  but my capsicums were not as sweet as I would of liked. I think they must of been a more bitter variety. I decided to do the roasted vegetables and coleslaw since I thought they would fit the kind of southern theme, plus they are some of Marco’s favorite dishes. For the coleslaw,  I tried adapt from this recipe, Simple Creamy Southern Coleslaw with Mayonnaise. My dressing is a lot healthier and vegan friendly. I didn’t have any celery seeds, but I read that you can substitute them with celery leaves. Not sure if I got the correct flavor, but it tasted good.

Since I only cooked for two tonight I roughly doubled the measurements for the following recipes. Sorry about the photos, My kitchen is not well lit at night. Dam energy savers!

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Spicy Black bean and Rice Stuffed Capsicums (vegan, gluten free, soy free, nut free)

Ingredients:

3/4 cup basmati rice

1 cup vegetable liquid stock

1/2 teaspoon ground tumeric

4 red capsciums

1-2 tablespoons olive oil

1 red onion, diced

2 garlic cloves, diced

2 large stalks of celery, diced

1 red chili, diced

2 tablespoon ground cumin

1/2 teaspoon ground cayenne

1/2 teaspoon ground cinnamon

sea salt & black pepper to taste

1 cup cooked black beans

2 tablespoon coriander leaves, diced

Method:

1. Preheat the oven to 200 degrees.DSC01340

1. First you need to prepare the rice. Wash and place in the rice cooker. Add liquid stock to cover and tumeric to color the rice when its cooks. Let it cook till its tender and then set to the side. (If you make a cup you should have plenty left over for another meal).DSC01342

2. Carve out the top stump of the capsicums. Clean out the center, so that all the seeds are removed. Place in a baking dish.

3. Take a pan and heat olive oil. Then add the onion, garlic, celery and chili. Cook for 5 mins.DSC01347

4. Then add the cumin, cayenne, cinnamon and salt. Cook for another 2 mins.

5. Take off the heat and stir through the black beans, coriander and 1 cup of cooked rice.

6. Stuff the capsicums with the rice and beans. Then place in the oven and cook for 30 mins or until the skin of the capsicum goes very soft.

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Spiced Roasted Vegetables (vegan, gluten free, soy free, nut free)

Ingredients:

8 chat potatoes

3 sweet potatoes

6-8 garlic cloves

2 tablespoons ground cumin

1 teaspoons ground cayenne pepper

sea salt to taste

olive oil

Method:

1. Preheat the oven to 200 degrees.DSC01344

2. Peel the sweet potatoes, wash the potatoes and remove the skin from the garlic.

3. Place in a large bowl and toss with olive oil, cumin, cayenne, and sea salt.

4. Place in a baking tray and cook for 40 mins or until golden brown.

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Southern Coleslaw (vegan, gluten free, nut free)

Ingredients:

250g coleslaw mix

1/2 red onion

1/3 cup vegan mayonnaise

1 tablespoon agave

1 tablespoon apple cider vinegar

1 tablespoon minced celery leaves or celery seeds

sea salt & black pepper to tasteDSC01353

Method:

1. Wash the coleslaw and place in a large bowl.

2. Slice the red onion and add to the bowl.

3. Take a small bowl and combine the mayonnaise, agave, apple cider vinegar, celery leaves, sea salt & pepper.

4. Stir through the coleslaw and serve.

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Roasted Cauliflower & Garlic Soup and Spinach & Mushroom Galette

Last nights dinner was inspired by what was left in the fridge. I had vegetable stock, coconut ceam,  cauliflower, spinach, mushrooms, and heaps of kiwi fruit. I went a bit over board with dinner, but now I can relax for a couple of days.

Since I had time, I  decided to roast the cauliflower and garlic before making the soup. It payed off, as the soup had the flavors from the roasting. Marco wasn’t a big fan of the soup last night, as he doesn’t like cauliflower. But today he said it tasted better. I think he just needed to get use to the taste of cauliflower. I have heard you need to try something at least 10 times till you develop a taste for it. After forcing mushrooms, spinach and avocado on him for last 5 years he has finally came around. I really like the soup. I don’t usually like cauliflower at all. My mum use to only make it steamed with a bechemel and cheese, which I hated. But lately I have been exploring more ways to cook it and have found that it is quite a tasty vegetable. It is also extremely healthy. It is a good source of vitamin C, manganese, vitamin K, and is high in fiber.  It also has a broad spectrum of antioxidant, which ‘helps lower the risk of oxidative stress in our cells’. It is a cruciferous vegetable from the same family as broccoli  kale and cabbage. It originates from the Asia Minor as a wild cabbage and later evolved and became a important vegetable in both Turkey and Italy in ancient times [1].

The garlic tasted really, really good roasted  I often dice it and add to roasted vegetables, but I don’t often roast it on its own. I bought heaps of Spanish garlic from Aldi the other day. I prefer it over Chinese garlic. China exports about 75 % of the world’s supply of garlic and accounts for about 90% of garlic in Australia. Chinese garlic is very white and and very cheap. The problem with this garlic is that it doesn’t meet the food safety protocols in Australia. According to Henry Bell (Australian Garlic Industry Association), Chinese garlic  is drenched in chemicals in order to stop sprouting, to whiten it, and to kill insects and plant matter. He even states that it is often grown in untreated sewage [2]. If you can find local garlic that is probably the best option. I also prefer garlic that have a purple color, as they have a strong flavor the the whiter ones.

I recently bought wholemeal spelt flour, as I have been eating too many things made of regular flour and I needed more variety in my diet. Spelt is an ancient grain that was used Europe and the Middle East and is still used today. It is very special, because ” unlike wheat, where vital nutritional nutritional bran and germ are usually removed during milling, the vital substances of spelt are found in the inner kernel of the grain”. “Spelt also has high water solubility, the grain’s vital substances can be absorbed quickly into the body. The nutrients are made available to the entire organism with a minimum of digestive work. The body cells are then nourished, strengthened, and prepared for their optimal performance while the body is flooded with vitamins and other nutritional substances. Spelt contains more protein, fats and crude fiber than wheat and also has large amounts of Vitamin B17 (anti-carcinoma). It also contains special carbohydrates which play a decisive role in blood clotting and stimulate the body’s immune system so as to increase its resistance to infection.”

Another great reason for you to eat spelt is, if like me, you have had or have a gluten intolerance you should be able to tolerated spelt. This is due to the “larger quantities of available protein found in spelt are soluble and, therefore, can be easily assimilated by the body with the minimum of digestive work” and therefore can be tolerated by people with gluten intolerance [3]. In many cases you can use it to substitute wholemeal flour, but I always like to check online before substituting for everything. When making pizza dough with the spelt it stuck to my tray. So sometimes its better to mix it with other flours.

Anyway, when I was looking online for some ideas to use my wholemeal spelt flour, I came across this recipe, Spinach Galette with Wild Mushrooms, on Yummy Supper. So I adapted it with the ingredients I had on hand. I used spelt flour instead of plain flour for the crust. Since I couldn’t use Parmesan in the crust,  I made a paste with water and nutritional yeast. Also to make the filling more creamy and cheesing I used Tofutti cream cheese, mixed with nutritional yeast and soy milk. It turned out really well. It was also good cold today. This is definitely something I want to recreate with some different ingredients.

As for all the kiwi fruit, you can see my dessert on the next post.

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Roasted Cauliflower Soup (vegan, gluten fre, soy free, nut free)

Ingredients:

olive oil

1 head of cauliflower, chopped

1 head of spanish garlic, unpeeled (about 18 cloves)

rosemary leaves from 5 sprigs of rosemary, minced

1 yellow or white onion, diced

4 small potatoes. peeled & diced

3.5 cups vegetable liquid stock

sea salt & black pepper to taste

3/4 cup coconut cream (about 1/2 can)

Method:

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1. Preheat oven to 180 degrees. Take a baking tray and add cauliflower, garlic and 2 tbsp of oil. Cook for 15-20 mins or until cauliflower is tender. Once cooked peel the garlic cloves.

DSC010262. Take a large pot and add 1 tbsp oil. Add onion and rosemary and cook for 3mins or until garlic is browned.

3. Add potato and cook for another 3 mins. (add a little bit of  water if it begins to stick.

4. Add cauliflower, garlic and vegetable stock, salt & pepper.  Cover and bring to the boil, then let it simmer for 30 mins or until vegetables are soft.

5. Blend the soup so that it is smooth and silky.

6. Add coconut cream to the soup and heat through, then serve.

*Serves 5

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Spinach & Mushroom Galette (vegan, nut free)

Ingredients for Crust:

1.5 cup wholemeal spelt  flour

pinch of sea salt

5 tablespoons cold nutlex (vegan butter)

6 tablespoons ice water

Ingredients for Filling:

olive oil

1 medium red onion

160 g baby spinach

100g sliced mushroom

3 tablespoons nutrtional yeast

1 tablespoon water

5 tablespoons toffutti cream cheese

2 tablespoons soy milk, sea salt to taste

Method:

1. First you need to make the crust. Take a large mixing bowl and add flour and salt. Stir through. DSC01028

2. Then add vegan butter and use your hands to mix it all through.DSC01038

3. Add water and make it into a dough. Roll into a ball and wrap in plastic wrap and leave in the fridge for at least 1 hour.

4. Preheat the oven 180 degrees.

3. Take a pan and heat 1 tbsp oil, then add onion. Cook for 3 mins, then add baby spinach. Cook for 1-2 mins (till soft) Place in a strainer, to strain out the water.

DSC010404. In same pan heat 1 tbsp oil, then add mushrooms. Cook for 3 mins then add to strainer.

DSC010415. Take large chopping board and place parchment paper with sprinkle of flour and roll out dough on top. Roll into a large circle. Trim edges and add to the centre and roll into dough.

6. Take two small bowls. In one bowl place 2 tbsp nutritional yeast and 1 tbsp of water and make into a paste. In the other bowl add 5 tbsp tofutti cream cheese, 2 tbsp soy milk and 1 tbsp of nutritional yeast and stir with a fork.

7. Place the paste around the outside of the dough, leaving a little bit of room around the edges. This will be in the crust of the galette.

DSC010438. Take the pan and add the vegetables and cream cheese. Stir through and adjust seasoning.

9. Place the mixture in the centre of the dough and then fold the edges up to form a crust.

10. Cook in the oven for 35-40mins. Serve warm or cold.

*Serves 4-8, depending on the serving size.

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[1] WHFoods, Cauliflower,  <www.whfoods.com/genpage.php?tname=foodspice&dbid=13>

[2] The Age, Fresher and smellier, <http://www.theage.com.au/news/epicure/fresher-and-smellier/2005/07/18/1121538895265.html>

[3] Bio-Distributors, Spelt grain, <http://www.biodistributors.com.au/ProdInfFiles/spelt.php>