A Sort-of Vegetarian Christmas Dinner
Hearty Vegan Filling
1 Tblsp coconut oil
200 g mushrooms, chopped (weigh them after chopping)
1 medium yellow onion, chopped
300 g carrots, cut into slices
3 cloves garlic, minced
2 tsp salt (more to taste)
1 tsp paprika
1 tsp pepper
1/2 tsp cayenne pepper
1 Tblsp apple cider vinegar
60 ml chopped canned tomatoes, drained
375 ml vegetable stock (or water)
2 Tblsp red wine (optional)
150 g brown lentils (soaked the night before)
1 tsp dijon
1 Tblsp arrowroot powder
60 ml water
300 g frozen peas
Make the filling in advance so it's cool before adding to your pies.
Heat the oil over medium heat in a large pot.
Add the mushrooms and sear for about 4 minutes.
Stir in the onion, cooking for another 2 minutes or until translucent.
Add the carrots and cook for another 4 minutes.
Add the garlic and spices, stirring and cooking for about 30 seconds.
Stir in the apple cider vinegar, then the tomatoes, vegetable stock, and red wine.
Bring the pot to a boil.
Drain and add the lentils.
Reduce the heat to medium-low and simmer for 20-25 minutes.
Stir in the mustard and season to taste.
In a separate bowl, whisk the arrowroot powder with the 1/4 cup of water.
Pour the mixture into the pot and stir.
Heat until the filling thickens.
Add the frozen peas and remove form the head.
Hot Water Crust
200 g all-purpose flour
40 g bread flour
50 g earth balance
130 ml boiling water
1 tsp salt
60 g lard
1 egg for egg wash, beaten
In a large mixing bowl, combine the flours, then rub the butter in with your fingers.
Mix boiling water, salt, and lard in a small saucepan.
Heat and stir together until the lard melts.
Pour the lard and water mixture into the flour mixture, stirring with a spoon until it comes together.
Dump the dough onto a floured surface and form a ball.
Reserve 1/4 of the dough for the top of your pies.
Roll out both balls and chill in the fridge for at least 20 minutes.
Preheat the oven to 400.
Spray a muffin tin.
Cut the large amount of dough into pieces and work them into the cavities of the muffin tin.
Fill each pie with a heaping amount of filling.
Cut a second piece of dough for the top of your pie.
Cover and crimp each pie, slicing a vent in the top to let out the steam.
Brush the top of the pies with the egg wash.
Bake for 40-50 minutes, or until the pastry is browned and crisp all the way around.
Perfect Vegan Brownies (from Fried Dandelions)
1/4 cup coconut oil
3 ounces enjoy life chocolate chips
1/2 cup brown sugar
1/4 cup maple syrup
pinc of salt
1/2 cup aquafaba (liquid from a can of beans)
2 tsp vanilla
1/2 tsp cinnamon
2 tsp instant coffee
3/4 cup flour
4 1/2 ounces enjoy life chocolate chips
Preheat your oven to 350.
Grease an 8-inch baking pan with extra coconut oil or earth balance butter and set aside.
Melt the 3 ounces of chocolate chips and 1/4 cup of coconut oil. You can either do this in increments of 15 seconds in the microwave or in a medium sauce pan over medium-low heat.
When melted, remove from the heat and add the brown sugar, maple syrup, and pinch of salt. Whisk to combine.
Whisk the aquafaba until lightly foamy.
Pour the aquafaba into the chocolate mix and whisk together.
Add the vanilla, cinnamon, and instant coffee, whisking to incorporate.
Add the flour to the chocolate mixture and mix well.
Fold in the remaining 4 1/2 oz of chocolate chips.
Pour the brownie batter into the prepared pan and bake for 35 minutes.
These brownies will be set, but still moist and a bit on the gooey side (perfect for serving a la mode!)
For Christmas, I planned a delicious meal and printed menus.
When I began planning, I wanted to make a hand-raised pie, Paul Hollywood style. You can use the hot water crust recipe above to make a hand-raised pie but if you do, don't make the same mistakes I did; I rolled the crust too thin. This meant that when I pulled the crust from the fridge and tried to remove it from the mold I used, the entire crust collapsed.