I was hoping to sow some more seeds this weekend, but the weather forecast halted our gardening plans once again. I have the sniffles and did not particularly want to be out in the garden being hit left right and centre by the gusty winds that was furiously rattling the greenhouse threatening to damage it further and the drip dripping of rain falling in every direction.
So instead, I stayed indoors and pottered about in the kitchen,something I have to admit I have not done much of this week.
I made some Pot Pies with Black Kale that I picked up from the supermarket. Its actually quite nice to find Black Kale in supermarkets now, a few years back, kale crisps and kale smoothies made it a food trend. Its refreshing to now see the normalisation of Black Kale and Curly Kale in the vegetable section.
I adapted a recipe for Pot Pies I made a long while back, this time with a different filling: carrots, black kale, mushrooms and chickpeas
I am sharing these Black Kale and Chickpea Pot Pies with Eat Your Greens challenge that I co-host with The VegHog; This month it is my turn to host. If you want to join in - please see this link, there is still plenty of time and participation is really easy. I am also sharing this recipe with My Legume Love Affair hosted by Lisa's Kitchen; and with Healthy Vegan Fridays by Rock My Vegan Socks and V Nutrition.
Black Kale and Chickpea Pot Pies (vegan)
2 tablespoons olive oil
1 medium onion, minced
2 clove garlic,c rushed
2 carrots, sliced
2 celery stalks, sliced
1 teaspoon dried parsley
salt and black pepper
100g Black Kale, washed well and shredded
200g chestnut mushrooms, sliced
200ml vegetable stock
1/2 can of tinned chickpeas, about 180g-200g
Packet of ready rolled puff pastry, cut out into 4 circles to fit your individual pie dish.
Heat the oil in a wide pan over medium-high heat.
Saute the onions until translucent, then stir in the celery, carrots, garlic, kale, parsley, salt and pepper.
Cook, stirring occasionally, until the vegetables are beginning to soften about 10 - 15 minutes. Then stir in the mushroom and saute until the mushrooms are soft.
Add the flour and cook, stirring to prevent it from sticking for 30 seconds or so.
Pour in the stock and allow to thicken.
Stir in the chickpeas.
Taste and adjust seasoning if necessary
Turn off heat and transfer the vegetable mixture into 4 ovenproof dishes
Lay the pastry circles on top.
Bake until the puff pastry is puffed and golden - about 25 to 30 minutes.
Adapted from here.