Vegetarian Vegan Shepherds Pie the old fashion way

I made this vegan Shepherds Pie the old fashion vegetarian way with lentils.  

What made me smile was that I made a similar recipe, exactly a year ago with soy mince and mashed potato topping was enhanced with seasonal wild garlic that is plenty abound this year if you know where to look.  Unfortunately due to Covid-19 and instructions to stay at home and quarantine for the fourth week and set to continue for another three weeks, I will not be visiting my wild garlic spot. 

D and me were going to go for a little walk not far from where we live as we found a stream a little while back and wondered, if there was any Wild garlic growing there - but because of the April showers we haven't stepped today to explore, perhaps tomorrow.  To be truthful.  I have only been out for a long walk outside of my house only once since quarantine, I do need to stretch my legs and get some exercise - gardening every other day is not enough. 

This Shepherds pie is made with made with Beluga lentils, but use whatever lentils you have at home - green or brown, but not orange lentil as that will go to mush and are more suited to dal recipes, soups and stews, or at least that is what I think. 

This recipe is actually adapted from one of my most popular recipes (see my side bar) Fiery Chili Welsh Red Dragon Shepherds Pie. 

The recipe would serve a family with a side of green vegetables, but for us it makes a large quantity for two people, so we had this over three days. On one of the days, the topping was thinly sliced sweet potatoes. 

So what are you up to this weekend? and What have you been eating lately?  

I have been in the kitchen cooking and baking, and in a little while may plonk myself in front of the TV to watch some mindless nonsense, read a book or set myself a craft project - I am still deciding.

vegan Shepherds Pie with Wild Garlic Mash

April showers continue... 

I made this Shepherds Pie last week with the wild garlic that came in the vegetable box I was trialling last month.  I haven't had the opportunity to go out foraging yet, but I know I will soon when the weather is a little more kinder.  I am just not prepared to go out and get a wet at the moment, even for free food - I find myself pretty drenched with rain when waiting at bus stops with no shelter. 

Anyway, this is one of my go to vegan Shepherds Pie recipe made with textured vegetable protein.  However, I did make some minor changes, such as the choice of vegetables.  This time there are chunks of swede and carrots, and of course the mashed potato topping which was enhanced with wild garlic.  Its one of the things I like about this recipe as you can vary it with different vegetables. 

The recipe serves 6 to 8 people generously.  It was lovely.  My only regret is not showing it to you when it was baked with the lovely golden topping and moreso, it came out compact out of the baking dish, no mush!  

Curried Shepherds Pie Topped with Turmeric Potato Balls

This is not the first flavoured Shepherds Pie on my blog, there are many variations of both vegetarian and vegan Shepherds or Shepherdess Pies on my blog, however this one is actually an enhanced version of my Curried Welsh Shepherds Pie recipe.  The only and main difference is the potato topping. 

Instead of the usual mashed potato topping, I decided to go all fancy and shape the potato into balls. I got the idea whilst flicking through The No Cook Cookbook.  I won't be doing it again in a hurry as it was very time consuming, but well worth it - I think you may agree. 

The yellow turmeric mash balls are flecked with red chilli flakes and coriander was really lovely and reminisce of a good vegetable samosa.

The filling is made with textured vegetable protein (TVP) that mimics minced 'lamb', it's mildly spiced so won't upset those with a low tolerance of chillies. 

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.

Curried Welsh Shepherds Pie with Turmeric Mash Topping

We took the car into the garage yesterday which scuppered the rest our plans for the day, but the car had to go in as it has a slow puncture and living in the Welsh valleys, we need a mode of transport to get us to and fro work and every where else in between and beyond.  

So when I got back home, I lazed around for a while, then it dawned on me - got to eat - so I went into the kitchen and decided to make an Indo Anglo Welsh version of Shepherds Pie.  What is Welsh about this?   There are leeks in this and a number of other Welsh ingredients from Blas Y Tir  including the potatoes mashed on top. And the cook herself, is very Welsh too.  

The yellow turmeric mash flecked with red chilli flakes and coriander  was really lovely, almost reminisce of a good vegetable samosa.  The filling is made with textured vegetable protein (TVP) that mimics minced 'lamb', it was mildly spiced.   Have a knife and fork ready to tuck in, but a spoon would work too. 

The colours of the Curried Welsh Shepherds Pie are spot on for the Autumnal seasonal colours around us which are really stunning at the moment.  I just wish I was motivated to step outside today, but I just wanted to snuggle indoors and doss around in the house. D did not protest too much about wanting to go out either, so we both just chilled - neither of us looking forward to going into work tomorrow. 

Vegan Mofo prompt today is Comfort Food.  I have to admit, I have already posted my idea of comfort food with the Samosa Soup recipe.  So I had to approach comfort food from a different angle.  Shepherds Pie and Cottage Pie are dishes that make my husband happy and that makes me happy and gives me comfort.  I have also been finding the  soft mash rather comforting and those of you who have been reading my bog for a long time will find that surprising as I don't do mash finding it close to baby food, but this weekend I have been finding it soothing for my throat which continues to be sore - another visit to the GP is on the cards.

As D was eating this Curried Welsh Pie he said it reminded him of another dish that I make. When prompted which one? He said the vegan Mexican Tamale Pies which is similar in filling but is finished of with a polenta topping, so I agree with him to some extent.   

Curried Welsh Shepherds Pie with Turmeric Mash Topping
Serves 6 generously or 2 people over 3 days
Ingredients
200g TVP reconstituted and then drained of excess liquid. Set aside

2 - 3 tablespoons olive oil
1 large onion, minced
2 medium leeks from Blas Y Tir, washed well of grit and sliced
2 - 3 garlic cloves, crushed
250g carrots, peeled and diced
1 teaspoon ground cumin
1 teaspoon ground coriander
1-11/2 teaspoon red chilli flakes (or fresh, minced)
1/2 teaspoon turmeric powder
1 tablespoon of fresh coriander, minced
1 x 400g tinned tomatoes, chopped
1/4 pint vegetable stock
Optional: 1 x 400g canned chickpeas, drained and rinsed
Salt and pepper to taste

600g Blas Y Tir potatoes, mashed with vegan margarine
1/2 teaspoon chilli flakes
1/2 teaspoon garam masala
1/2 - 1 teaspoon turmeric powder
1 tablespoon fresh coriander, minced
Method
In a wide pan, heat the oil, then add in the leeks and cook on medium heat until it begins to soften, then stir in the garlic, cumin, coriander and chilli flakes and cook for a few minutes for the spices to mingle and the garlic to soften with the leeks.
Then stir in the chopped tomatoes, crushing them further with a spoon.
Leave to cook for a few minutes until the tomatoes are well integrated.
Stir in the carrots and reconstituted TVP and cook until tender and stock.
Bring to the boil, then reduce heat and simmer until  it has thickened. 
Stir in optional chickpeas if using.
Turn off and transfer contents into a large ovenproof dish.

To the mashed potatoes, stir in the turmeric, chilli and herbs.  
Then carefully cover the pie filling distributing evenly. 
Bake in preheated oven, gas mark 5/200oc for 45-50 minutes or until golden and bubbling on the side.  
Serve immediately.  
Adapted from this Fiery Chilli Welsh Red Dragon Pie

I am sharing this  with Casa Costello and Mummy Mishaps for Bake of the Week;  Cook Once Eat Twice hosted by Searching for Spice;  and Simple and In Season hosted by  Feeding Boys;  

Sea Shepherd's Pie

 The weather has changed from sunshine to overcast dark skies, but the rain is welcome as the air is stuffy and humid, and the plants will appreciate it too.

Although I have lots of different vegetarian and vegan Shepherd's Pie on my blog, including a Welsh Shepherd's Piee, I do like trying other recipes.  Shepherd's Pie with mash potatoes is also one of D's favourite dishes, so he never minds when I make it or what the weather is like.  For me, Shepherds Pie is either a dish for the weekend, or for rainy days.  I am sure I am not alone in that. 

 This particular Shepherd's Pie comes from Sea Shepherd's Anti-Whaling Campaign cookbook 'Cookin Up a Storm' by Laura Dakin.  Sea Shepherd is not an animal rights organization, it is quite a unique environmental organisation.  For those of you who are not aware or familiar with the work of Sea Shepherd, well these brave and admirable individuals are literally shepherds of the sea, protecting and defending the 'graceful denizens of the sea: whales, seals, turtles, sharks and dolphins'.  Sea Shepherds role is to confront head on and challenge the illegal slaughter of endangered marine wildlife.  If you love dolphins and seals, then why not other marine life?!

I would just like to share an extract from the cookbook and I hope Lara Dakin and Sea Shepherd don't mind me doing this.  I think its quite powerful and it certainly made me think as a vegetarian.

'People are eating our oceans to death.  No fish is safe.  What most people don't realize, however, is that meat eating also greatly diminishes the oceans, because 40% of the fish taken from the sea is fed to pigs, chickens, cowls, domestic cats, and farm raised fish.  In fact, pigs are eating more fish than sharks, chickens are eating more fish than puffins, and cats are eating more fish than seals.  So really, when you eat bacon, you're eating the sea.  By serving only vegan food (on Sea Shepherd to the crew) we illustrate the relationship between what we eat and the health of our oceans.' Captain Paul Watson, one of the founders of Sea Shepherd.

Anyway, this Shepherd's Pie also happens to be Sea Shepherds signature dish.  I have a number of other recipes bookmarked to make including Fish Free Cakes, Chunky 'Beef' Barley and Ale Stew and  Asian Style Stuffed Dumplings, but this had to be the first - though  I must admit my Taste of the Sea Spaghetti was prompted by seeing a version in this cookbook. 

Although I did tinker with the recipe just a little - more leeks and reduced the lentils - the verdict is it was really, really scrummy.  It was dinner for 3 evenings served with the last of the homegrown Purple Sprouting Broccoli.  

You can find Sea Shepherd's original recipe here; or buy the cookbook and support the charity. For a review of the book, follow this link. 
To learn more about Sea Shepherd in the UK follow this link
To follow them on Twitter in the UK follow this link.
To see Laura Dakin and the other crew cooking and in action - click here.  

I am sharing this with Months of Edible Celebrations who hosts Cookbook Wednesday. and Casa Costello for Bake of the Week. 

Sea Shepherd at Cheltenham Vegan Festival

Sea Shepherd's Tote Bag at Bristol VegFest

Vegan Welsh Cottage Pie with Laverbread Mash

You will find many variations of vegetarian and vegan Shepherds Pie here, but I've never featured a Cottage Pie on my blog, not sure why as I have made them many times - perhaps its because it doesn't really look that pretty to photograph.

So what is the difference between a Shepherds Pie and a Cottage Pie.  Traditionally a Shepherd Pie made with minced lamb and Cottage Pie with chunks of beef, but for vegetarians and vegans this is often substituted with minced mushrooms or a mock meat substitute. 

Here is my version of a vegetarian Cottage Pie made with the addition of Welsh leeks which give it a little sweetness and topped with seaweed - Welsh Laverbread mash.  I was prompted to make a Welsh version of Cottage pie when I saw a Scottish twist on a Cottage Pie. 

I am sure you will find a Irish version and with respect, we all know there is no shortage of English variations of the humble Cottage Pie.

A Vegan - Vegetarian Christmas Centrepiece Hand Raised Pie

I've been a long time fan of Cranks - The cookbooks an I am a member of the Vegetarian Society, so you can imagine my delight when I learned that Cranks have officially been Approved by the Vegetarian Society, a UK brand as longstanding and veggie obsessed as Cranks are and to celebrate this new partnership, as well as raise awareness of vegetarianism and veganism this season, I thought I would create an old fashioned Vegetarian Hand Raised (moulded by hand) Pie made with hot water crust pastry.

There have been some negativity around vegetarian classics like nut roasts, and traditional vegetarian fare in favour of fancy named grains, pretentious jazzed up salads dressed up with exotic sauces and festive green shake smoothies topped with cranberries.  I note this snobbish attitude often comes from those that are neither vegetarian or vegan, but lifestyle foodies who jump on the bandwagon of the next foodie gimmick or fashionable grain.  Please don't get me wrong I do love the versatility of vegetables and admire the creativity of cooks and chefs alike, but I don't like pretense or pretentious food.  I want proper hearty food full of flavour and textures on my festive plate not just a scattering of this, that and the other.  

You don't have to be a vegetarian or vegan, maybe you just want to reduce your meat intake. Take a gander at the Cranks Kitchen for some inspiration. But here is my festive offering for the season...not a mushroom nut roast though...  sorry to disappoint.  A homemade Vegetarian Christmas Raised Pie is also a Vegan Christmas Pie filled with vegetable goodness.  

Bring on the Yorkshire pudding, stuffing, roast potatoes and good veggie gravy.  If you still want to serve it with a slice of mock turkey, that's fine - but no need for the side of vegetables as this pie is filled to the brim with carrots, parsnips, sprouts and chestnuts. Jewelled coloured fruit - a mixture of fresh and dried cranberries and apricots.   If you don't like dried fruit, then feel free to omit them.  This centrepiece pie is best made a day in advance which makes it easy to remove from the tin.  It can be eaten at room temperature, or feel free to reheat it in the oven to maintain its crisp pastry. 

Sweet Potato, Pepper and Greens Galette

Autumnal reds and coppers - so pretty.

I made these sweet potato, pepper and kale in a paprika galette last month for Vegan Month. 

The galette is filled with a little bit of Cavolo nero aka black Tuscan kale from my garden.   These were the only stems from my garden that had not been transformed into shredded green 'lace' by the ferocious white cabbage butterflies. 

I decided to add some smoked paprika to the galette pastry so that it gave it that faint copper like colouring.  I have done this in the past with turmeric and even spirulina powder, so it also imparts a little flavour too.  The individual galettes are quite substantial like a tartlet, but were served with a side of green salad, though a salad of Quinoa or mixed beans would have been most welcome too. 

I am sharing this with Karen and Janie for their Bonfire Night/Halloween edition of Tea Time Treats and also Jennifer at My Blissful Journey who is hosting Vegan Midweek Munchies and Vegan Yofo.

Here is a close up of the caramelised onion base enhanced with red and yellow peppers, sweet potato and black Tuscan kale 

Two Tone (Red and Yellow) Balsamic Beetroot Galette

What I like about this Roasted Balsamic Beetroot Galette with thyme is its appearance.  It looks warming, with its fiery flame red and sunset yellow colours.  This is perfect as it compliments Vegan Mofo prompt today which is 'Its cold and rainy and there's a snow drift outside your door. What are you going to make using the ingredients you have.  I usually have lots of dried beans, pulses and grains - but the one veg that shows its versatility during the autumn and wintry season is the beetroot - from cakes to steaks. curries to wobbly jelly.

I have used two different beetroots in the galette.  A Golden Beetroot and the traditional crimson-red.  I sliced the beetroot, then doused it generously with some good olive oil and good balsamic vinegar and allowed it to roast until it was tender.  I must emphasize the importance of good olive oil and good balsamic vinegar here, its essential as these two ingredients make the beetroot the star of the dish, without them - it would be too earthy. 

Whilst it was roasted Balsamic Beetroot slices were cooling, I got on with making the galette pastry.  The the sliced beetroot is piled high in the galette before being baked.  For those of you wondering what the red colouring is around the galette border, I dabbed some of the roasted balsamic beetroot juices around it mostly for effect.  It not the first time I have coloured my beetroot pastry. 

Retro Vegan Hand Raised Pie for Sharing

Yesterday's prompt was reach out! make a new vegan friend and tell us about it.  Its one of the reasons I am participating in Vegan Mofo and for me that is reaching out.  Saying that its also nice to be reacquainted with Rose from Dandylion Vegan Blog and if I had to tell you about a lovely vegan friend, there are quite a few in my real life and quite a few that I have met on blogosphere, so to single one out would be unfair. I love them all in different ways, they know who they are. 

And today's prompt is most retro recipe.  I have a couple of recipes that I consider to be retro on my blog, some are vegan like this Lemon Cherry Tofu Cheesecake and this  Chilli Chocolate Tofu Cheesecake, but many other retro recipes are vegetarian.  Some of course can easily be veganized like this retro Kiev's, but instead I am sharing these two rather large vegan Hand Raised Pies, its irrelevant what is in these vegan pies, its more about the size, because this time size does matter.  

These kind of hand raised (moulded by hand) pies remind me of retro, proper old fashion, traditional vegetarian eateries in the 1960 and 1970s like Cranks.  There are still places around that serve a slice from a large pie with a side salad such Crumbs Kitchen in Cardiff and Royce Rolls Cafe in Bristol,  but this is fast declining as many people are preferring individual pies like those seen at Pieminister.  I do however think larger pies are making a comeback, have you seen people ordering savoury pie cakes for their wedding or other celebratory events?

I do make lots of individual pies due to demand, but when it comes to family and friends its the larger ones that I prefer making - not only because its a great way to share, there is also something quite retro about it. And if your still wondering what are in these pies, well one has Garlic and Mushrooms and the other is Paprika Mushroom.

Spring Greens Gratin with Vegan Soul

I made this Potato Gratin with Spring Greens at the weekend.  The recipe made a good portion and served us during the working week as well.  The recipe comes from Vegan Soul Kitchen.  I had not planned on making this winter gratin, looking more favourably at some of the other belly warming recipes, but when I found myself with some spring greens that I described in a  previous post as winter greens, I wondered what to with it.  I haven't been fancying seasonal cabbage or broccoli, so spring greens have been arriving in our grocery shop the past few weeks and I have to say I have not mind eating it, though I have to admit I have had to be more creative with it, than just steaming it and then smothering in garlicky warm oil. 

So stumbling on this recipe whilst flicking through the Vegan Soul Kitchen one evening was good.  Its not a dish that you just knock up, it has processes and it takes a little love and time, so I recommend making this at the weekend, when you may have more time to potter in the kitchen.    

I really liked the spice coating on the potatoes which was made up with chilli flakes, chilli powder, oregano, thyme, sea salt and some olive oil.  Baked until just tender.  

Here the potatoes are layered, then topped with garlicky Spring greens, then the layers are repeated, before the panko breadcrumbs are sprinkled over, some non dairy milk is poured over  first and then allowed to bake until crisp and golden.  

I have a hard copy of Vegan Soul Kitchen cookbook and followed the recipe word for word , so won't republish it here, but if you do-not have a copy of your own or cannot find it at your local library, you can find the original recipe for  Roasted Potato and Mixed Greens Gratin From Vegan Soul Kitchen by Bryant Terry here.  Scroll down on this peek  preview into the contents of his cookbook and you will find the recipe on p122 . The only changes I made were very minor and served more as substitutes rather than an adaptation, I used soy milk in place of rice milk and I used spring greens in place of the collard greens and mustard greens. However, if the lovely Mr Terry does stumble upon my blog and grant me permission to post the recipe on my blog, then I am more than happy to do so - until then...if you are interested in this cuisine, then try and get your mitts on the cookbook.  I have his new book Afro-Vegan on my wish list. 

Another Vegan Homity Pie

Thanks to Cranks, I've made many variations of the vegetarian Homity Pie at home, but last year I made a vegan version of it with vegan cheese substitute and guess what, I actually liked it and so did D.

This vegan cheese alternative came from Vegusto.  So far, its been the only vegan cheese that I don't mind eating now and again; and its the one I will pick up if I am ever catering for vegan friends.  Its good warm or cold.  I have actually taken it into work for lunch and even a picnic in the past, but the next time I made this will be for those long exploratory or rambling walks. 

Winter Greens Shepherds Pie

D has been wanting me to make vegetarian Shepherds Pie for the past month, I have been putting it off for one reason or another, well today with the blustery wind keeping us firmly indoors he finally persuaded me to make one.

I was going to make one of my old fashioned tried and tested Shepherds Pie or Shepherdess Pie recipes made with beans and lentils, but he expressed that he didn't want one made with lentils and beans, as we have been feasting on lots of pulse based dishes recently such as the Black Eyed Pea and Lemon Hot Pot and Red Kidney Bean Schnitzels.  

The only issue I had with this was that we haven't been out to the shops to stock up on fresh vegetables, so I was having to make do with what we had in our kitchen cupboards.  And there seems to be an awful lot of dry ingredients: flours, grains and beans.  Well, I kept hush and just got on with it and decided the vegan Shepherds Pie base was going to be made with soya mince which I often use for my Mexican Tamale Pie.  And yes I know soya mince is a legume, but minced up D is none the wiser.  Shu.  Lets keep it hush between us.  

Winter Greens Shepherds Pie part covered with mashed potatoes

Another thing, this particular Shepherdess Pie is made with shredded winter greens not peas which is traditional simply because I did not have any in the freezer either, so I had to make do with what I had, He was beginning to be a bit of a grump about it, saying it wouldn't be the same without peas. 

Verdict, he really loved it.  It was very, very paprikarey, yes I was a little heavy handed with the smoked paprika!  

A Proper Vegan Homity Pie

I've made Homity Pies and variations of it many times in my life, but it has traditionally always been with dairy produce.  I have wanted to make a vegan version of it too with vegan cheese, but I had never found a vegan cheese that made me go 'that's actually not too bad'.   Most of the vegan cheeses that I have tried in the past have just tasted revolting, but this was about to change, as there was a new vegan cheese alternative on the market that has been getting good raves and reviews from blogger friends and this is Vegusto, so of course I had to try it and this was the recipe for me to trial.  

For those of you unfamiliar with homity pies, it is a classic British economy pie that dates back to the Second World War.  It is an open top pie that filled with mashed potatoes that have been generously coated with double cream and masses of cheddar cheese, in fact the more cheese the richer it is. Then for some reason vegetarian Homity Pies fell out of fashion. However this was not for too long, as homity pies were popularized once again in the early 1960s by Cranks, one of the first pioneering vegetarian restaurants in the U.K.  

In recent years Homity Pies have made a comeback, appearing on menus as a vegetarian option at places like Pieminister, you can also find various versions of it at farmers markets, but today we go one better by offering a vegan version.

On a vegan pastry base, the potatoes are piled high smothered in a vegan melty cheese alternative, some vegan cream and a touch of fresh parsley.  I know this recipe is carbohydrate overload, but this is comfort food, not one to eat every day, just now and again when you want a big cuddle or shut up that rumbling belly when its making loud noises. 

I am hoping to make these vegan Homity Pies again, but only for those of you who may be more appreciative of the vegan cheese (as D my husband was still not that keen vegan cheese alternative), so vegan friends watch out, I liked this, so know you will.  

Broccoli Chickpea Cakes

A few weeks back I visited blogger friend Krys new vegan food blog Dine In Not Out and was intrigued by these crustless vegan 'Quiches' dubbed by her Breakfast of Champions.  I became first acquainted with Krys, obviously though blogging, but it was through Pay It Forward where Krys was the lucky recipient of my package when I lived in Scotland that we stayed in touch albeit it though social networking.  

Krys originally used to blog  at Two Vegan Boys, a blog dedicated to her two boys and their vegan eats and following their adventurous exploits.  Its was not a fancy blog, but down to earth, honest and genuine.  She recently started blogging at Dine In Not Out and shares her love for gardening, growing vegetables and of course cooking and baking. 

Over the years, I 've seen variations these savoury chickpea cakes often described as vegan crustless 'quiches' many many times, but I've not been that tempted to get up and make it, even when I have specifically asked for the recipe, but a few days back that was to change.  I actually made these yesterday and they pretty much were all gone, except for these two. 

Once you have made the chickpea batter and poured them into muffin moulds or small tins, you can top them off with whatever vegetable you wish, here I used broccoli florets from the garden.  D even enjoyed them, I thought he would find them much of a muchness and too dense, but he actually liked them a lot, so I will definitely be making them again, but with different filling and they will certainly be enjoyed throughout the day, not just for breakfast.  Thank you Krys for actually getting me motivated to make these tasty and filling morsels. 

Vegan Spanakopita Spirals

This is probably not a recipe to showcase as its not presented int he best light, a little green salad and red tomatoes would have probably made it more enticing to the eye, but hey ho - sometimes a product has to stand on its own to make a name for itself. 

This recipe is based on my Spanakopita recipe from my student days, but this time round I have decided to veganize it.  I have substituted the salty feta cheese with nutritional yeast.   Nutritional yeast is rich in vitamin B.  It is a popular condiment for those who follow a vegan diet and is often used as a cheese alternative in cooking.  I have used it in a number of recipes in the past.  Anyway, whilst making the vegan spanakopita filling, I began reminiscing of holidays past in Cyprus.  I remembered eating a vegetarian spanakopita from a Cypriot bakery that had been rolled up into a coil shape (see here) and it is for that reason that I decided to make individual portions of vegan spanakopita spirals, as I thought they would look more presentable on the plate. 

You could easily make a larger version to feed a family or group of friends, then you must call it serpents coil as it sounds much more evocative.   I know my version here looks a bit on the pale side, and it is.  I put my hands up and admit that I forgot to gloss it over with some melted vegan margarine, that would definitely had made it golden.  I will ensure I do so next time, still that did not detract from the flavour or crispness. I actually enjoyed it far more than the vegetarian feta cheese savoury version, the only thing missing from the dish was some green salad and red tomatoes!

You can enjoy these warm from the oven, or at room temperature.  Just don't forget the salad!

Vegan Jamaican Patties Pies

I have to say when the sun is shining and the weather is hot hot hot, pastry pies do not appeal to me, they seem more suited to colder days, but these ones dyed yellow from the spice turmeric remind me of the sunshine glow.  I have also got to admit, I don't often go for curry powder or curried flavoured dishes, (which may be a surprise to some of you as I do like my chillies )but I've made an exception for these as they are completely different, as well as the fact these contain the headiness of cumin. These Jamaican Patties are well packed with well flavoured vegetables that sing summer-time: how can I resist. Its both sweet and mildly spiced, not heat hot, just lightly spiced. I hope traditionalists will forgive me for making these British style, compact and round instead of the typical half moon shaped ones you often see.  

I think these Jamaican Patty Pies are perfect to make and take on beach picnics.  Sit your bum on the sand, open up your picnic hamper and behold these golden hand pies.  Now to eat them, just hold them in your hands between a napkin , close your eyes and bite in.  Nice.

I know what you are going to say, we can't see whats on the inside. I am so sorry, sometimes greed comes first.  I promise the next time I make these to try and remember to take a photograph of the colourful filling: gold, red and green.