Cheese and Veggie Pie

New recipe of ours posted today at OneGreenPlanet, "Cheese" and Veggie Pie.

Simple, yet tasty. Cheese and veggies go very well together — combine that with a crispy pie crust and I am in heaven. The best thing about this pie is all the possibilities. Root vegetables, grilled vegetables, fresh garden greens, filo pie crust, plain flour pie crust, puff pastry crust and more. Let your imagination run wild.

For this recipe you will need

Pie Crust (4 options):

• Store bought dairy free puff pastry
• Store bought filo pastry sheets
• Store bought pie crust
• Home made pie crust: 1 1/3 Plain White Flour, ½ tsp Salt, 100 g Dairy Free Margarine & 3 tbs cold Water. (all is mixed together and stored cool before baking)

Filling:

Here is where your creativity comes into place, use around 500 grams (½ kilo) of your favorite veggies. For this recipe I used: Zucchini, Baby Tomatoes, Garlic, Onion, Eggplant, Bellpepper and Mushrooms. But other veggies goes well in a pie too: Potato, Broccoli, Cauliflower, Sweet Potato, Leek, Artichokes and much much more.

Cheese Base:

• 50-100 g Dairy Free Margarine
• 500 ml Plain Dairy Free Milk/Cooking Cream (I used plain cooking cream made from oats)
• 3-4 tbs Plain White Flour
• 1 Vegetable Stock Cube, Salt, Pepper and/or other spices of your choice
• Grated Vegan Cheese or Parmasan Powder (to taste)

To be baked in:

• Round pie baking tin 26-28cm / 10-11inch in diameter (margarine or oil for greasing)

Directions:

1. Pre-heat your oven to 200C / 390F.
2. Mix all the ingredients for your pie crust or use your store bought pastry. Bake for 10-15 minutes.
3. Clean and peel your vegetables. Cut into desired shapes and just quickly satué in a frying pan with some oil. (this stage is just to get things going so the veggies will be cooked properly coming out of the oven. If using root vegetables, broccoli or cauliflower boiling/steaming them first is a good thing)
4. Now time to start with the cheese filling. Melt the margarine and add the flour while stirring continiously. Start adding your milk/cream some at a time. Add the vegatable cube and spices, remember to stirr and stirr so this cheese sauce won’t stick and burn. Grate the cheese and ass to the sauce/ sprinkle in your parmasan powder. Taste!
5. Add all the vegetables into the pie crust and pour the cheese filling on top.
6. Cook in the oven for 20-30min until the cheese has set and is golden.
7. Eat with a nice side salad and enjoy.

Tip: If you wait and serve the pie once it has cooled down your pie slices will be perfect, eating it hot straight out of the oven the cheese is more of a sauce than set.

Vegan Mustard Herring

Does this sound strange to you? It is very traditional on the swedish "Smörgåsbord", we eat it at all big holidays, Christmas & Easter. Served with all the tasty things of Sweden, best with just boiled potatoes I think.

You will need:

• salt (for boiling the eggplant)
• 1 eggplant
• 5 tbs mustard (if using strong and sweet mustard use less sugar)
• 1 tbs vinegar
• 2 tbs sugar
• 100 ml of oil
• 50 ml soy or oat cream
• salt
• pepper
• dill

1. Peel eggplant and cut into strips (herring fillet size). Boil them in heavily salted water 5 minutes. The strips should be soft and flabby, but not so much that it turns into mush. Let shreds drain and cool. 
2. Whisk together mustard, sugar and vinegar. 
3. Add the oil while stirring. 
4. Stir in the soy cream. 
5. Season with spices and chopped dill. 
6. Fold in the eggplant strips in the sauce.
7. Enjoy!

Tip: The Vegan Mustard Herring will taste better the day after, when all the flavours have blended and soaked into the eggplant.

One Green Planet Recipe: Coco-NO-Chick Pasta

New post featured on my second "internet-home", One Green Planet. Tasty, creamy pasta sauce. Coconut, bell peppers, spinach and fake-chicken.

I don’t know if this recipe is particularly Swedish, but I do know that Swedish people love easy made meals that can be eaten all year round. This is a easy and tasty recipe made with fake chicken, coconut milk (cream), spinach and bell pepper. 

For this recipe you will need (serves 4-5 portions)

Ingredients:

• 1-2 tins of Coconut Milk or Cream
• 1-2 Vegetable Stock Cube
• 1/4 red Bell Pepper
• 1/2 bag Fresh Spinach (or equal ammount of frozen chopped spinach)
• Salt & Pepper
• 6-8 Vegan Fake Chicken Fillets or equal ammount of chunks (I use rehydrated soy fillets, cooked in veg stock)
• 2 tsp Herbs (tarragon, rosemary and thyme)
• 1 medium-large Yellow/Brown Onion
• 4-6 Button Mushrooms (champignons)
• 2 Garlic Cloves
• Pasta (for this recipe I used egg-free spinach tagliatelle to bring even more spinach goodness to the dish)
• Vegetable/ Olive Oil for frying

Preparation:

1. Start by rehydrating your soy fillets, if your using dried ones.
2. Chop your onion fine, slice the mushrooms and dice the bell pepper. Gently fry in a large non stick frying pan until soft in the vegetable oil.
3. Add the chicken and garlic. Just quickly fry before adding the coconut milk, vegetable stock and herbs. Taste! Add salt and pepper to taste.
4. Now it is time to add the spinach. If you are using fresh spinach, chop into pieces and add in with your coco-no-chick pot.
5. If you want more liquid, just add a few hundred ml of water and leave to simmer. (you might have to add more spices and herbs)
6. Boil pasta, eat and enjoy.

If you want to make lots of food, this dish can be stored in your fridge for up to a week or even longer in your freezer. Simply defrost, reheat and eat. I recommend cooking new pasta for each meal time.

Click here for post on One Green Planet

P4 MORGON (P4 morning show)

(The following blog post will be in both swedish and english)

So today Swedish Radio P4 aired parts of their morning show from my kitchen...MY KITCHEN! This was one of the best experiences, so much fun and to be honest I listened to it and I didn't dislike hearing my voice on the radio. Me and the reporter (Johannes) had a ciabatta sandwich with hummus, cherry tomatoes, romain lettuce, cucumber and herb salt for breakfast and also baked vanilla muffins with chocolate chunks. While chatting about veganism.

Ida sände Sveriges Radio P4 delar av sitt morgon program "Morgon" från mitt kök...MITT KÖK! Det var en av de roligaste erfarenheterna och ska jag vara helt ärlig så tyckte jag inte illa om att höra min egen röst i radion. Jag och reportern (Johannes) åt ciabatta mackor med hummus, körsbärstomater, roman sallad, gurka och örtsalt. Vi bakade även vaniljmuffins med krossad choklad medan vi talade om veganism.

To bake the vanilla chocolate chunk muffin you will need:

För att baka vaniljmuffins med chokladbitar behöver du:

(9-15 muffins, depending on your muffin cup size/ beroende på muffinsformens storlek)

• 5dl Vetemjöl / 2 1/4 cup Plain Flour
• 2½dl Vitt Socker / 1 cup Sugar
• 1 msk Bakpulver / 1tbs Baking Powder
• 2 tsk Vaniljsocker / 2tsp Vanilla Sugar
• 100g Mjölkfritt Margarin / 100g Margarine
• 3½dl Sojamjölk (eller 1dl soja grädde + 2½dl sojamjölk) / 350ml Soy Milk (or 100ml Soy Cream + 250ml Soy Milk)
• 200g Mjölkfri Choklad / 200g Dairy Free Chocolate

1. Blanda alla torra ingredienser i en skål.
2. Smält margarinet och blanda med mjölken.
3. Vispa allt tillsammans i bunken med en elvisp.
4. Krossa chokladen och blanda i den i smeten.
5. Fyll muffins formar ca 3/4 delar och grädda i ugnen på 200C ca 12-18min (beroende på storlek)

1. Mix all dry ingredients in a bowl.
2. Melt the margarine and mix with the milk.
3. Mix all ingredients together well using an electric beater.
4. Cruch the chocolate and add to your batter.
5. Fill the muffin cups to 3/4 and bake in a oven at 200C / 390F for 12-18min. (depending on the muffin cup size)

Today is: "The Cinnamon Buns Day"

In Sweden today (october 4th) is always the day of the cinnamon bun. So please celebrate swedish style and make cinnamon (or as I prefer, vanillla) buns today.

(Scroll down for recipe)

Click here for tasty bun recipe