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My Vegan Kitchen

Pumpkin, sweet potato and leek galette

Imogen Taylor - Tuesday, August 04, 2020

    

This is a roasted root vegetable, and leek galette; served with sautéed kale, garlic, toasted pine nuts and lemon juice.. I made this galette for the first time two weeks ago. But the vegan pastry was a miss, so back to the drawing board. Turns out; using coconut oil as the fat component (when making pastry) is NOT a winner! 

This galette used a spelt flour and vegan butter recipe. (Tweaked from my last effort).

Why is pie-making such a happy craft?!  (that’s vegan cheese on the top)..

 

 

My very simple vegan galette recipe.
1 cup organic wholemeal Spelt flour
pinch Himalayan pink salt
25gm vegan butter 
3 tbsp water

Method.
Add the vegan butter to the flour/salt mixture and rub together till you have a crumb.
Add the water and combine till a dough forms. Continue blending the ingredients till the dough becomes "united". (that is; all ingredients have surrendered individual identity and melded into a whole...)
Put aside to rest for half an hour minimum.

When ready, roll out the dough on a sheet of baking paper till the dough is really thin.

 

@thegastronomicalworkshop

  

  

For the filling:

quater of a pumpkin, cut into pieces and roasted

roasted sweet potato (cut into cubes of some description before roasting)

sliced leeks, sauteed on both sides till caramelised.

freshly ground black pepper

Once the pastry is rolled out, spread the vegetables over the pastry and sprinkle liberally with the pepper. Leave a small area free on the outside so that you can roll the pastry inwards towards the centre to form your galette. Transfer your pie onto a baking tray or baking dish that fits size-wise.

Bake at 200 degrees Celcius for 15 to 20 minutes. Keep an eye on it to check that the pastry is browning.

I have added vegan cheese once the galette is removed from the oven. Plus toasted pinenuts.

But work with what you have in your pantry.

I have served the galette with wilted kale which I have sauteed quickly with sliced garlic and a squirt of lemon juice.

Yummmmmy!


  

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Baked red cabbage steaks with celery/caper salsa

Imogen Taylor - Monday, August 03, 2020

Have you tried baking wedges of red cabbage? - it’s a revelation! They are very “steaky”, (move over cauliflower 🤓). This is round 3 of my experiment with red cabbage cooked this way. I have served it on a cashew-based chipotle cream, with the celery/caper/currant and parsley salsa from last time. I omitted the olives this time as I found them to be too dominant in the previous trial..

 

Method: bake the cabbage wedges in the oven after quickly searing them in a pan with a little olive oil. The cabbage goes a really silky texture when cooked. 

 

For the salsa:


1 stalk of Celery

1 clove of Garlic

1 dessertspoon Capers

1 tablespoon Currants

a half bunch of Parsley, finely chopped 

Sherry vinegar

Slivered almonds, dry roasted in a pan to get some colour (and crunch) on them 

Shichimi togarashi (Japanese seven spice)   


Sautée the celery and garlic till soft, then add a splash of sherry vinegar. Add the capers, currants and a good volume of parsley and stir to combine, allowing the parsley to wilt and the ingredients to marry..


Drape the salsa over the “steak” and garnish with the slivered almonds and a sprinkle of shichimi togarashi.

 

@thegastronomicalworkshop

 

 

 

 

 

 

 
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Blueberry and blackberry Galette

Imogen Taylor - Saturday, August 01, 2020
Since I embarked on the world of plant-based cooking - let's face it; it's a wonder-filled culinary path - I have focused on vegetable dishes, as well as RAW dishes - accomplished in the dehydrator.

As I moved into adult life with dairy and egg allergies; the world of Baking has been outside of my attention span. Until Now!

As a chef, "Pastry" was my favourite section of the professional kitchen. But it has taken me till now to develop a curiosity for vegan pastry dishes; go figure?!

My current obsession is with galettes.

I have arrived at a pastry recipe which works really well for savoury and sweet dishes. Please read through the whole recipe before starting to cook...

 

My Spelt Flour Galette Recipe.

(This is the savoury version. For a sweet pastry, add 1 tbsp coconut sugar)

1 cup organic wholemeal Spelt flour
pinch Himalayan pink salt
25gm vegan butter
3 tbsp water

Blueberry/Blackberry mixture
2 punnets blackberries
1 punnet blueberries
1 tbsp coconut sugar 
zest of 1 lemon

Add coconut sugar and lemon zest to the berries and toss all ingredients together to combine.

To glaze
25gm vegan butter for brushing on the pastry before cooking
Method.
Add the vegan butter to the flour/salt/sugar mixture and rub together till you have a crumb.
Add the water and combine till a dough forms.
Put aside to rest for half an hour minimum.

When ready, roll out the dough on a sheet of baking paper till the dough is really thin.

Spill the sticky berry mixture onto the centre of the pastry, leaving room on the outside edge to fold over the berries.

Melt 25gm vegan butter in readiness for brushing on the pastry once you have folded the outsides in towards the centre of the galette.

I have baked this at 200 degrees celcius for 18 minutes. This was a sufficient period in my own oven.
But every oven will be different.

I haven't dusted this with icing sugar as I don't use refined food products.
Let's keep things natural and body-friendly?

p.s. I have an abundant supply of jasmine right outside my kitchen door at the moment!

 @thegastronomicalworkshop

 
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