Loaded Vegetable Tart

Every day is still a work day, but after I finished work.  I put my lap top away and find other ways to distract myself.  Ideally, I would like to read a book recommended by some colleagues, but after staring at the computer all day, the last thing I want to do is read more words. So I find comfort flicking through my cookbooks and looking for recipes and inspiration as to what I can cook at home with what we have to hand. Then I find my way to the kitchen and cook.

Today its this Loaded Vegetable Tart.

I say loaded as I piled the puff pastry with way more roasted vegetable than needed.  This was not a pick up and eat with your hands tart, it was very much a knife and fork one. I could have just been sensible and kept the additional roasted butternut squash, sweet potatoes and carrots for another meal, but no I go in heavy handed. Still no harm, it was all eaten.

The only let down was the sliced tomatoes on top, they were pretty flavourless. I look forward to growing and eating my own.

Cherry Tomato Couscous Tarte Tatin

Yes indeed regular blog readers, I am going through a red phase at the moment.  Thankfully this is limited to my homemade eats and treats.

I made a version of this Tomato Tarte Tatin last year with both red and golden yellow tomatoes, but never got round to sharing it on my blog.  So I was determined to show it off this year by making it again, with homegrown cherry tomatoes

However, I was a little heavy handed this time with the couscous - a little trick I read about to mop up the tomato juices.  It does look rather mushy, but it did save the pastry from going soggy and also made for a more filling dishes. 

The tomatoes were naturally super sweet and acidic at the same time.  We are really enjoying eating homegrown tomatoes and making the most of them whilst they last.  Today, I even had a tomato sandwich for my work lunch.  

Mushroom Wellington Roast Spiral

These Mushroom Wellington Roast Spirals  were inspired from my time in Glasgow and when we went to The 13th Note in Merchant City.  The 13th Note was my favourite vegetarian/vegan  eatery in Glasgow, plus it being a popular music venue too.  

At the time there were not that many vegetarian or vegan eateries in Glasgow, there was The 13th Note, Mono and Stereo which was well  hidden in an alley way, unless of course you knew where to look and of course we did.   And there was The 78 Cafe Bar near Kelvingrove Art Museum. but it was relatively new. There was also Grassroots that was close to the University of Glasgow but the the vegetarian - vegan cafe closed down in 2009, though I have recently learned that it has re-opened once again.  It was one of my haunts in my University days.

Vegetarian Chorizo Potato Hand Pies

One of the most popular recipes on my blog is the vegan Chorizo sausages made with vital wheat gluten.  Since vital wheat gluten is a lot more accessible now and stocked by many health food stores across the UK, I have been making it every year, but this is not to say that we indulge in faux meat all the time, we actually don't, as I still find the texture of faux meat unusual.  However, saying all that I do like to experiment and those of you who know me now through blogging, will know that I do enjoy experimenting in the kitchen with new ingredients, but always with fruit and vegetables

The recipes makes six vegan chorizo sausages and we often consume them all before the week is over incorporated into different meals.

Here is the first, vegetarian Chorizo Hand Pies as it has feta cheese in it.  My vegan readers can of course substitute the salty feta cheese with an alternative.  I have served it here with some green salad and grated beetroot.

Marrow, Manchego Cheese, White Beans and Sage Pithivier

I made this Marrow, Manchego Cheese, White Beans and Sage Pithivier with some of the marrow that was left over from the Marrow Conserve recipe (featured in the photograph) next to the jars.

I have to admit, I was not overly impressed with the filling whilst I was making it.  It looked a bit simple and boring.  I was also unsure what cheese to use and still had some remnants of Manchego cheese left over from Griddled Summer Vegetable Tart with Manchego Cheese Tart and added that to the mixture when it had cooled down. The puff pastry was filled, folded into pasties and then baked to taken into work the following day for lunch. 

Well surprising  these Marrow, Manchego Cheese, White Beans and Sage Pasties were delicious.  I have to concur with my husband that I too also enjoyed it. 

The following day, I  used the last of the filling to make some into pithivier style, but you can also just top puff pastry sliced like a flat tart or pizza.

Black Kale and Chickpea Pot Pies

I do miss growing my own Black Kale.  It was only when I started growing my own that I learned Black Kale had so many interesting names.  Dinosaur Kale, Palm Tree Kale, Palm Tree Cabbage, Black Cabbage, Cavolo Nero, Tuscan Kale translated Toscana di Nero.

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.

vegan Christmas Tree Puff Pastry with Chestnut Mushrooms

I would like wish all my dear blog readers: new and old a very Merry and Happy Christmas.

This is not Christmas Dinner by the way, I made this a couple of days back. 

I garnished the Christmas Tree Puff Pastry platter with some ribbon carrots and Brussels Sprouts baubles and some fresh herbs that blew when we took it out in the garden for a photograph.  

In case your wondering, here is the Christmas Tree in our home with lots of eclectic ornaments hanging from it, including some wooden spoons, hedgehog, Frida Kahlo and a lady in a sari  carrying a pineapple (from a fair trade shop) and finally baby Jesus held by Mary.  The tree went up on the 1st December. 

Vegan Chestnut Mushroom Christmas Pull Apart Wreath

I've had a busy weekend, time spent finishing off wrapping the last of the Christmas presents and some planning ahead cooking, one of which is a very time consuming Chestnut Mushroom Wellington.

The Chestnut Mushroom filling was so vast that I made a number of small Mushroom Wellington loafs and put them in the freezer, but I still had plenty of Chestnut Mushroom filling to experiment with.  

At one point, I had thought to make a Pull Apart Christmas Tree, I made one with veggie mincemeat early this year, but then decided on a Pull Apart Wreath. 

My homemade edible wreath is not perfectly round, but I am one of those people that that hates waste, so its kind of square, but I think that is what makes it a little more visually interesting.  However, I am still hoping to make a round wreath again in the future, perhaps with a pizza filling.  

The recipe is slightly adapted from the brilliant Nadine Abensur's Mushroom Wellington filling from The Cranks Bible.  The slight adaptation I make are with the nuts, sometimes I use mixed nuts or just what I have and I often use dried tarragon in place of fresh.  I know Nadine  Abesur would be good to share the recipe, but here's the link that will also take you to her website.  To see step by step instructions for the Pull Apart Wreath, I followed this photograph. 

I have been enjoying participating in Food 'N' Flix, so I am joining in this month again.  The movie chosen this month is Kampus.  I watched it last year.  I originally wanted to make the wicked gingerbread man character in the movie, but with time running out I changed my mind.  Then I spotted the big bowl of Brussels sprouts on the table during the Dinner fight scene, but again I changed my mind making this Christmas Pull Apart Wreath.   My inspiration comes from the opening scene of Krampus you first see a wreath, before the camera slowly scans down to the Black Friday chaotic madness in the supermarket.  I am sharing this Chestnut Mushroom Wreath with Food 'N' Flix hosted by Heather at All Roads Lead To The Kitchen.  

I am also sharing this with  am sharing this post with  Harvest Monday hosted by Dave over Our Happy Acres as the herbs, the bay leaves and rosemary are from my garden, not much else is growing.  Its also an opportunity for me to say Thank you to Dave for hosting and to those who have visited my blog through Harvest Monday - Happy Christmas and a Happy New Year Monday Harvesters!  I hope to participate a bit more regularly come 2017. 

Black Bursa Figs Mozzarella Pizza Tart

It's a a pizza kind of day.

 Except this is not a pizza, its more of a tart.  

I made this a few weeks back with what is a luxury fruit in our home: fresh Turkish Black Bursa Figs.  

I was a little unsure when D picked these Black Bursa Figs, as we had plums falling in our garden, but he said he wanted something different fruit to eat for a change from the usual apples, bananas and oranges.  I then thought fair enough we don't eat fresh figs much, only if we go overseas to places like Turkey or Cyprus.  

The figs are squat like in shape and much darker in colour, deep purple and nearly black in places. They made for a nice change, but we had way too many and they were super ripe and fragile to the touch.   I decided to make a pizza like tart.  I spread a little green basil pesto on the base, topped it with slices of figs then dotted it with some mozzarella balls (you can use a vegan alternative if you want).  Then it went into the oven for around 20 minutes or so, until golden.  As this Black Bursa Figs Pizza Tart can be sliced into many little bite size pieces, I am sharing it with Tea Time Treats as the theme is Savoury Foods hosted by Lavender and Lovage, Travels for Taste and Jo's Kitchen. 

Autumn Puff Pastry Mincemeat Trees

A few weeks back when we were all planning on our Christmas menu, a colleague at work who loves her sweet baking shared a link with me for a very easy, yet very impressive recipe that would Wow guests.  It was simple enough, spread between two sheets of ready rolled puff pastry is a sweet (chocolate and hazelnut, fruit jams) or savoury (pesto, cheese) spread, then the pastry is shaped into a tree - an edible tree that is, where the tree branches are twisted for breaking off and enjoying.  I can only describe this a bit like a Danish pastry without the sugar icing.   I loved the look of the recipe, the fun aspects as well as the ease of making it, so picked up some puff pastry with intentions of making it for unexpected visitors, but sadly we didn't have many guests over the festive period... 

Then New Year came and I was given the opportunity to make it. 

Even though mine did not turn out as elegant as that featured in the link below and looked more like a Autumnal Tree, I was still pretty impressed with my effort.  I also loved the Welsh Lady's Christmas Mincemeat that had been in my cupboards for over a year. It was surprisingly jammy, unlike some jarred mincemeat that are dry and best shared with the garden birds. Saying that, we did share some of the leftovers of this Autumn Tree Twists with the garden birds.   

For the recipe follow this link.  For the filling I used a jar of Welsh Lady's Christmas Mincemeat (vegetarian) with Brandy & Sherry.  I am hoping to make another with Cheddar Cheese and Welsh Lady Roasted Chestnut Chutney.

Couple of other recipes to use up fruit mincemeat jars. 
Apple and mincemeat Crumble Tart
Fruit Mincemeat Flapjacks
I am sharing this with Credit Crunch Munch hosted by hosted by Fuss Free Flavours and Fab Food For All.

Two Easy Tarts

Move over pizza, we have two easy tarts.

Easy when you are using ready rolled puff pastry and ingredients from your garden and fridge. 

This one is slathered with green pesto, then topped with thinly sliced courgettes, cherry tomatoes, black olives and some brie cheese. 

And this one was made with left overs from the Afghani Burani Bonjon.  I was initially going to stir it through some cooked pasta but then decided to use up the puff pastry in my fridge - a standby for quick evening meals.

Asparagus, Tomato and Mozzarella Easy Tart

Over the past week, we have had this Asparagus, Tomato and Mozzarella Tart three times, honest three times  in one week. 

When we know we are going to have a busy week ahead of us, I tend to cook big pots over the weekend that will last us three days at least, but if I am working weekend then this is not always possible,  So we sometimes pick up stand by ingredients that would be easy to put together for a light and quick evening meal.  In the fridge we have had fresh British grown baby Roma cherry tomatoes, seasonal asparagus spears and balls of fresh mozzarella, as well as ready rolled puff pastry, so an easy to cook and eat tart has been on the menu.  

I wold have varied the topping, but D loved the first tart so much, that he requested it again and again. The tomatoes were proper red and bursting with flavour, the asparagus retained their bite and the mozzarella made this tart feel like a healthy pizza. 

Ruby Red Chard Mushroom Nut Wellington

My most favourite of favourites Nut Mushroom Wellington by far has to be from Nadine Abensur from her cookbook The Cranks Bible.  When I was a student I would often make it and slice it in individual pieces and freeze it, so when I had friends over or too tired to make something, I would go to the freezer and bake it in the oven served with steamed veg and gravy.  

It's been a few years now since I've made a nut roast, and I mean one covered in puff pastry aka a Mushroom Nut Wellington, so that had to be addressed.  And with the sun disappearing on us again and it all going nippy again, a vegan nut roast with all the trimming was to be on the menu.  

I was going to put a handful of shredded kale to the mushroom and nuts, but decided to throw in a handful of homegrown red chard, spotted amongst all the weeds in the garden.  

A couple of weeks back I made some progress weeding and digging the garden.  We were fortunate to have the nephews over bribed by the appeal of a home-made veggie burger with spicy wedges.  They helped their uncle dismantling the pergola and I did the digging, but the work in the garden came to a halt when both myself and D came down with some kind of bug.  Its not even halfway through the year and I have been poorly twice this year.  Feeling much better now, I am back in the kitchen and back to blogging. 

Savoury Nettle, Ground Elder and Spinach 'Eccles' Cakes

I've written about Eccles cakes on my blog in the past, but for those of you may not be familiar with Eccles cakes - I am happy to write about them again.  Eccles cakes are a particular kind of English cake. Individual flaky pastries filled with either currants or raisins, glazed and coated in crunchy sugar grains.   Eccles cakes are believed to have originated in a little place called Eccles, formerly within the Lancashire boundary but this has been debated by some food historians who argue that similar types of sweet patties were being made elsewhere in England.  To add to this, these sweet patties are known by different names. I’ve known them to be called Squashed Fly Cake, and even a Fly's Graveyard.  I’ve been told that they also exist in Scotland, but in a very different guise: simply as a fruit slice.  Something else of interest though, the word ‘eccles’ actually means church and is derived from the Greek word ‘Ecclestia' - Interesting, don't you think?!  

Well here is a savoury take on the sweet variety: made with Stilton cheese and my hedgerow scrummage of nettles and ground elder.  I also stirred in some spinach to the mix, only because I had some in the fridge.  The other reason, I highlight spinach it, if you don't have the opportunity to forage for some free wild foodie greens like nettles, wild garlic, mustard garlic or ground elder - then spinach will be a good alternative.    Anyway, back to this particular  savoury 'Eccles' cake - the pastry was light and flaky, (sometimes ready made comes in hand - yes even for me); and the filling was creamy and salty from the cheese, and silky from the sauteed robust greens. 

My preference for eating these savoury 'Eccles' cakes if definitely warm, but they would work well cold too, especially at room temperature. So perfect for taking to work for lunch or summer time picnics for those of you blessed with sunshine.  Talking of weather, the rain has been pelting down all day and the skies have been proper dark, even though its day-time, its feels like the evening.

Kale, Potato and Blue Cheese Hand Pies

We are all packed and ready to leave in the next hour or so.  

I've made some portable grub for our long drive down south.  It may not be the tastiest of hand pies I've made, but it will certainly save us some pounds and pennies, after all we will have enough expenses with just petrol fuel.

I call these hand pies, but really in the U.K we know them as pasties. Encased in this puff pastry is mashed up new potatoes with steamed curly kale and blue cheese: Stilton to be more precise. Again this is just a made up recipe to use up what we had in the fridge. 

I made a couple extra which D ate and commented that they were like 'tangy potato pies and so much better than the veggie pasties you get from the High Street bakers'.  Well of course, I thought - how on earth can you even compare them.

Below - piping hot, straight from the oven.  But for our journey they have been wrapped in foil and will be eaten cold at some point when we want to stretch our legs.

I've also made a Winter Pasta Salad with the remaining curly kale, black olives and sun-dried tomatoes.  It's so dark and un-inviting that I think I am going to dub it 'Dirty Winter Pasta Salad'. 

And there are also a couple of slices of Cranberry Bread to enjoy with our flask of black coffee.  Wish us a safe journey.  See you in the New Year and of course how can I forget, Happy New Year to each and every one of You.  

Parsnip Samosa Pie

The filling of this 'Parsnip Samosa Pie' is made in the same vain as a traditional South Asian Vegetable Samosa, which often contains potatoes, peas and spices.  Although there is still potato in this, I have given the sweet rooty vegetable  - the parsnip the main starring role here. 

A slice of this sweet and spicy pie can serve as a meal in itself.  Other than a little green, in the form of salad leaves and perhaps some brown or tamarind sauce, it doesn't need much else.

You can make the pastry from scratch, but there are times when I just like to use filo pastry or puff pastry in this case; and if you have the patience and the inclination, you can also make traditional individual triangular samosas.  For ease and laziness, I kept it simple and made a family friendly pie.  

Some of you may think that you've seen this 'Parsnip Samosa Pie' on my blog before, but you haven't.  However it is remarkably similar to the Garam Masala Swede Filo Pie I made early this year.  If you like the look of this, you may be interested to note that a couple of months ago fellow blogger Johanna of Green Gourmet Giraffe made a vegetable variation of a Samosa pie too, so please do go by and check it out.   

Parsnip Samosa Pie
Serves 4 or 6
You will need a 10 inch pie tin or similar
Ingredients
4 - 6 medium parsnips, peeled and chopped
2 medium potatoes, peeled and chopped into small cubes
120g - 160g frozen peas
1 medium onion, finely sliced
2 tablespoons olive or vegetable oil
1 tablespoon garam masala or to taste
1 red or green chilli, sliced (remove seeds if you wish)
Salt to taste
375g Ready-rolled packet of puff pastry
Method
In one pot, steam the parsnips until soft. Then roughly mash and set aside.
In another pot, either steam or cook the potato cubes in salted water until cooked. Drain and set aside.
In another pot, boil the peas until tender. Drain and set aside.
In a wide pan, slowly fry the shallots in the oil, until soft and caramelized – this will take about 15 minutes. Halfway through the process, add the spices and cook for a few minutes more.
Now in a large bowl, combine all the ingredients. Season with salt to taste.
Roll the pastry and cut two rounds to it your tin.  One is for the base that should be large and the top a little smaller.  Begin lining the bottom of the tart tin with the puff pastry. Allow the pastry to flop over the sides. Now gently spoon in the spiced vegetable mixture. (You may have some filling left over. Just eat as a cooks treat! ). Fill right to the top, smoothing gently as you go so that it is compact. Now gently put the puff pastry lid, pulling over the flopping pastry and press with your fingers to seal. Don't worry if it looks a little uneven, the ruffled effect adds a bit of character to the pie.  Bake in oven at Gas mark 4 for 20 - 30 minutes or until golden. Allow to cool, before serving with a light green salad.

Leek and feta pastry

Its still March. I could offer this to you as another Welsh offering, with the green and white leeks and the first of my glorious home grown daffodils, but truth is its just coincidence that they are both presented here.

The puff pastry is crisp and flaky, the leeks are almost caramelised, silky smooth. The saltiness of the feta, mustard and chervil flavours come through too. If you choose to make this, please make sure you wash the leeks well thoroughly. Leeks are notorious for hiding soil in between its layers and the last thing you want to do is chew on bit of grit spoiling your enjoyment of this rather simple 'Leek and feta pastry'.
If you wish, you can easily make these into individual parcels, but for convenience and laziness I made one large pastry that could easily be sliced.

I think the flavours in this pastry are just too rich to eat on its own, so I would recommend serving it alongside some peppery greens; or a couscous salad.
Leek and feta parcels
Serves 4 – 6
Ingredients
375g Ready rolled puff pastry
2 tablespoons olive oil
3 leeks, halved, then sliced length ways
1 clove garlic, minced
2 teaspoons mustard from a jar
½ teaspoon dried chervil (or marjoram)
200g feta cheese
Salt and pepper to taste
Method
Thoroughly wash the leeks to remove grit.
Heat oil in a wide pan and add the leeks and sauté until tender about 8 – 10 minutes, then add in the garlic and herb and sauté for a couple of minutes. Remove from the heat and stir in the mustard, crumble in the feta cheese and combine. Season to taste.
Preheat oven to gas mark 6.

Oil a large baking tray, then roll out the puff pastry directly on the baking tray. On half of the pastry, spread the feta-leek filling evenly. Then fold over the puff pastry sheet and pinch the ends to seal.

Optional: Sprinkle a little dried chervil to the top of the pastry.
Bake in over for 20 – 25 minutes or until golden and crisps.

Slice and serve immediately.

Butternut Squash and feta pastry

For many of us living in the U.K, the shapely squash like its crown shaped brother, the pumpkin is still a new ingredient to us. Its only in recent times that we have begun to invite it into our homes. It appears in our kitchens on Autumnal days, often welcomed with the invitation of Halloween or Bonfire nights.
(Above: Butternut Squash, Golden Apple Squash and Uchiki Kuri squash). Before discovering my culinary teeth and becoming an adventurous and experimental cook, I recall having had butternut squash twice in my entire life and both times were as savoury dishes - Butternut squash risotto, and a Butternut squash and ricotta pastry. I was not keen on either of them. I thought its sweetness was best suited for American pies, and other sweet bites such as muffins and cakes. Then a year or two later, my approach to this sunset orange fleshed vegetable completely changed and I began to explore its versatility - Thanks to Denis Cotter. I credit Denis Cotter for changing my mind and attitude to both the pumpkin and (butternut) squashes in savoury dishes. Now one of my favourite ways of eating this vegetables is roasted with spiced chickpeas.
Anyway, I decided to revisit the savoury butternut pastry recipe. The only thing I tweaked was to substitute the ricotta with feta cheese. It was a good light snack. The sweetness of the butternut squash complimented the salty robust feta.

As you can see in the photograph above, the sweet and salty filling in my pastry is well exposed. The ready rolled puff pastry I had purchased this time, let me down. It was sticky and just too soft. Despite the filling oozing out, these pastries held well and turned out pretty good. Maybe I should start a new food trend and call them an 'open pastry' (like an open sandwich).

D’s mother had a taste. I don't think she liked it much. She commented on the flavour of the butternut squash ‘its an acquired taste’. I agree with her, it certainly is – but if you let allow it, it may just grow on you.

Recipe for Butternut Squash and feta pastry

I made this recipe with the ingredients I had at home, so cannot remember the exact quantities. I used half a butternut squash, peeled and cut into cubes which I then roasted in the oven until soft. Set aside to cool.

In a bowl, I crumbled about 100g of feta cheese, with a sprinkling of dried oregano and freshly ground black pepper. I added the cooled butternut squash to it and combined well.

I spread out my ready rolled puff pastry and cut into 6 squares, then filled and formed into a pasty shape of sorts, brushed it with a beaten egg and then baked in the oven at Gas Mark 6 for 20 - 25 minutes or until puffed up and golden. Serve warm or at room temperature.

Spiced Mushroom Pastry Roll

The flavours of this delicately spiced mushroom roll actually reminded me a little of the South Asian street snack: samosa. Other than that, there was nothing else about it that was samosa like, as this included mashed potatoes and was baked in the oven to puff up, whereas, samosas have cubes of potato and are traditionally deep fried. Saying that, this spiced mushroom pastry roll also reminded me of these Caribbean Aloo pies which are made with mashed potatoes and is deep fried.
This is not a hand-held pie either. It is made like a vegetable wellington, but roly poly style. One that needs to be sliced, plated up and shared. Saying that for ease you could slice it like pinwheels.
This is really a good recipe and one I’d encourage you to try when you are looking for some comfort food.
This spicy mushroom pastry roll is good eaten at room temperature too.
Spiced Mushroom Pastry Roll
Serves 6
Ingredients400g mashed potato
2 tablespoon oil
2 cloves of garlic, crushed
1 medium onion, finely sliced
1 red chilli, minced or ½ teaspoon of chilli powder
1 teaspoon garam masala2 spring onions, sliced
300g chestnut mushrooms, sliced
Salt and pepper
4 tablespoons chopped fresh parsley or coriander
375g ready rolled Puff pastry
Milk or soy milk to glaze
1 tablespoon sesame seeds
1 teaspoon cumin seeds
MethodHeat oil in a wide pan and gently fry the garlic, chilli and onion. Cook until the onion is soft, add the garam masala, mushrooms and spring onions and cook for about 5 minutes until just soft. Remove from the heat. To the pan, stir in the mashed potatoes, parsley and combine well. Season to taste. Roll out the puff pastry to a rectangle about 30 x 40cm. Place the pastry on a greased tray. Spread the mix over the pastry, leaving a margin around the edges, then roll up like a roulade and turn it over so that the seem side is down. Glaze with milk, sprinkle with the seeds and bake on Gas mark 6 for 25 – 30 minutes or until golden and risen. Leave for a few minutes before slicing. Serve with a green salad and a minted sauce. Idea inspired by Another Dinner is Possible: More than just a vegan cookbook.

This recipe was made by fellow blogger at Please Do Not Feed the Animals. Please do go check out this link and this lovely blog.