Sunday, January 11, 2015

Vegan shallot & cherry tomato with olives pie - My first vegan pie!

It was time for a "chowdown" - me versus my dear boyfriend

"M" had invited some of his friends for dinner. He was going to make a taco pie and thought it would be a good idea if I made a veggie pie fr me to eat. Good idea. I search the web for vegan pies and took inspiration from THIS vegan recipe.

3 dl (roughly 1.27 cups) flour of your choice, I used wheat.
2 pinches of herbal salt
3/4 dl (0.3 cups) olive oil
6 tablespoons cold water (I used water I boiled veggies in, it already had some taste and salt)

1 red onion
3 shallots
2 cloves of garlic
1 box cherry tomatoes (about 17)
2 packages of Oatly iMat Fraiche
1 tablespoon of herbal salt
1 teaspoon of thyme 
1 tablespoon of basil (I love basil...)
1 pinch of pepper
½ package of tofu (with "feta taste")
6 tablespoons of Kalamata olives
Some vegan cheese to grate on top. I used Violife original.

1. Mix the crust ingredients. Take the water last and it one tablespoon at a time until you reach the perfect consistency. I used an electric beater with dough hooks, but you could use a food processor or mix it by hand. Press the dough into the pie dish. Preheat the oven to 225 degrees Celcius (435 degrees Farenheit) and pre-bake the crust for about ten minutes.
Crusty! :D
2. Chop the garlic finely, slice the red onion and chop the shallots lengthwise. Sauté the onions, garlic and shallots until it is soft and shiny, using low heat and some cooking oil (I used olive oil) 
3. Rinse and cut the tomatoes in half. Cut the tofu in cubes. Put the fraiche in a bowl and mix it with the herbs, salt and pepper.
4. Put the onions/garlic evenly in the crust. Place the tomatoes facing down, but save some of them for decoration. Place the tofu cubes and most of the olives evenly across the crust. Save some olives for decoration. Smear the fraiche mixture all over, and grate your vegan cheese all over. Now put the rest of the cherry tomatoes on top, facing upwards, and spread the rest of the olives evenly across the surface.
Just put in the oven.
5. Bake in the middle of the oven for about 30-35 minutes. Let it rest for about five minutes before you enjoy your fresh, tasty, vegan pie!
Finished result. Delicious!
Everyone in the company enjoyed the pie (I was the only vegan). The small piece that was left to become cold was tasty as well. I better make a bigger one next time so I get some leftovers. :)
Hope you like this recipe, please leave me a comment and why not a picture of your pie!

Past me, new me.

Long time, no see!
It's hard to believe this blog has been idle for almost three years!
Oh well. Over the past year (2014) I first gave up milk(as in drinking it straight out of a glass), then I went vegetarian. And now, lo and behold: VEGAN! :D
This have sparked my interest in food and cooking. It is so much more fun to cook vegan food than it is to deal with dead flesh and mammary and other animals' secretions.

I browsed through my old posts and was amazed at how many animal ingredients were in my food! I think the porridges were the only dishes actually vegan. I recall that I often just had water in a separate glass and didn't actually eat it with milk. Nevertheless - now I often have porridge, but now I only use plant based milk. I think oat milk is perfect for the task.

After posting this I will o through my posts and erase most of what content isn't vegan. I have no desire of promoting anything else but a vegan diet. Go vegan!

This will once again be a blog where I share my food and recipes. Everything from a super healthy vegan banana smoothie to indulgent vegan chocolate desserts. I can't wait!

I also want to recommend the Facebook group "What fat vegans eat". It is filled with pictures of delicious vegan food, and everyone is so nice.

That's all for now, enjoy your reading!