VEGAN LENTIL PIE
February 14th 2008 14:35
hey guys, crikey long time no see I hope you all had a wonderful XMAS. A few things have changed, one being Ive gone vegan.
VEGAN LENTIL PIE
so...
3 cups of mung beans and yellow lentils- a combo
five heaped tbs of powder veggie stock for 3-4 litres of water
BOIL TILL EXPLODED AND SOFT
Meanwhile Prepare the pastry............
2 cups of plain flour
1 tsp of salt
heaped 1/2 cup of margarine
3 tbs of cold water
STIR FLOUR AND SALT,
MIX IN MARGARINE TILL CRUMBLY WITH YOUR FINGERS.
ADD WATER AND KNEAD A LITTLE. WRAP TIGHTLY IN CLING-WRAP AND CHILL.
flavours...
1/4 cup of margarine
1 chopped garlic shoot (chuck a clove in some soil, water it etc, wait about 3 weeks)
1 tbs of fresh parsley
1 tbs of fresh coriander
1 1/2 tsp of vindaloo curry paste
1 tbs of just crushed pepper
2 tsp of salt
ONCE LENTILS AND BEANS ARE DRAINED WELL, MIX THE ABOVE THROUGH GENTLY.
SPREAD PASTRY GENTLY UP THE SIDES OF YOUR MEDIUM SIZED SPRINGFORM TIN.
WARMING IT WITH YOUR HANDS AS YOU GO
FILL THE CRUST AS IT IS, UNCOOKED, WITH THE LENTIL MIX
BAKE AT 180 TILL PASTRY IS GOLDEN ON THE SIDES (20 minutes)
ADD SLICED TOMATO SPREAD OVER TOP AND BAKE FOR A FURTHER 10 MINUTES
Toppings...
sprinkle of chinese five spice
water cress
mustard grass
sprinkle of ground cumin
huge gulps of olive oil
parsley
Chopped avocado would be wonderful.
Bit of extra sea salt
Dylan thinks this is wonderful.
VEGAN LENTIL PIE
so...
3 cups of mung beans and yellow lentils- a combo
five heaped tbs of powder veggie stock for 3-4 litres of water
Meanwhile Prepare the pastry............
2 cups of plain flour
1 tsp of salt
heaped 1/2 cup of margarine
3 tbs of cold water
STIR FLOUR AND SALT,
MIX IN MARGARINE TILL CRUMBLY WITH YOUR FINGERS.
ADD WATER AND KNEAD A LITTLE. WRAP TIGHTLY IN CLING-WRAP AND CHILL.
flavours...
1/4 cup of margarine
1 chopped garlic shoot (chuck a clove in some soil, water it etc, wait about 3 weeks)
1 tbs of fresh parsley
1 tbs of fresh coriander
1 1/2 tsp of vindaloo curry paste
1 tbs of just crushed pepper
2 tsp of salt
ONCE LENTILS AND BEANS ARE DRAINED WELL, MIX THE ABOVE THROUGH GENTLY.
SPREAD PASTRY GENTLY UP THE SIDES OF YOUR MEDIUM SIZED SPRINGFORM TIN.
WARMING IT WITH YOUR HANDS AS YOU GO
FILL THE CRUST AS IT IS, UNCOOKED, WITH THE LENTIL MIX
BAKE AT 180 TILL PASTRY IS GOLDEN ON THE SIDES (20 minutes)
ADD SLICED TOMATO SPREAD OVER TOP AND BAKE FOR A FURTHER 10 MINUTES
Toppings...
sprinkle of chinese five spice
water cress
mustard grass
sprinkle of ground cumin
parsley
Chopped avocado would be wonderful.
Bit of extra sea salt
Dylan thinks this is wonderful.
| 84 |
| Vote |
Shared on
Subscribe to this blog
Comment by Harry
World Art
Sydney Diary
Personals
Video Games
Brisbane Diarystar
Zoo Parent