Big news this week, your very own foodie is a FINALIST in the Great British Vegan Bake Off through the PETA website! I entered my vegan chocolate and peanut butter fudge brownies in the online competition and have been selected! It is such a huge thrill to be recognised in this way and here’s the link to vote.
http://blog.peta.org.uk/2013/10/the-great-vegan-bake-off-the-finalists/#.Umlgo9-8xQo.facebook
Even if its not for me, there are some delicious entries, please take the time to vote if for no other reason than to raise awareness of just how good vegan baking can be. In the wake of the amazing news I decided to do some more baking but of the savoury variety. I spotted this recipe through Pinterest and decided to change it up a little. It seems really daunting from the recipe but honestly it really isn’t that bad, it’s more a lot of faffing about than anything difficult. So should you wish to fart around in the pursuit of an impressive party dish here’s the list of all the things that could go wrong 😛
What you need:
For the crust:
– 40g Rolled Oats
– 3 tbsp sesame seeds (toast these and the oats under the grill before you start until…they look toasted I guess)
– 1/2 tsp baking powder
– Seasoning
– 100ml Almond Milk (milked from real almonds by midgets, their tiny hand are perfect for the tiny almond nipples)
– 50ml Olive oil
– 120g of Plain Flour (Wholemeal is the best)
For the Filling:
– 1-2 tbsp olive oil
– An onion size onion
– 2 garlic cloves
– 1 pack of spinach
– 450g firm tofu (don’t be alarmed at how gelatinous it is believe it or not that actually IS firm tofu, I’ve never bought non-firm I dread to think what it looks like)
– 120ml Almond milk
– Basil
– 1 jar of artichoke hearts in oil (canned in water will do but are much less flavoursome I find)
Once you’ve gathered all the ingredients and payed the midgets for their services. Put the oven on the 200 degrees, or forget and wait till everything’s ready, realise you’ve forgotten swear and stand there waiting or the oven to heat up at the end. Either’s good. Then it’s time to make the pastry. This pastry is brilliant because it’s very crispy and doesn’t need to be blind baked so in that sense it actually cuts down on the faffing about.
1.) Put all the pastry ingredients apart from the oil and almond milk into a processor and blend until finely ground.
2.) Put in a bowl and add the milk and oil. Get your hands all sticky by kneading it into a ball.
3.) Press the pastry into an oiled quiche tin, you can try and roll it out but it is very difficult as its not the usual doughy consistency and can break apart. Then stick it in the fridge.
4.) Cook the onion and garlic until oniony and garlic-like and add the spinach until soft and slimed.
5.) Put in the blender with the tofu, milk, seasoning and basil. Add the artichokes and blend gently so the mixture is still slightly chunky.
6.) Pout the purée into the crust and bake for 25-35 minutes.
7.) Don’t panic it probably won’t be set when it comes out as it needs to cool down so leave to stand for 10 – 15 minutes.
And there we have it a tasty quiche like tart with wonderful flavours. It really is one of the more accomplished things I’ve attempted on this blog and it works really well 😀
Even the meat eaters liked it but did proclaim it was a perfect ‘starter’… I guess to some people it’s not a meal without meat and you know what I used to be one of them so no judgement here.
So enjoy wether it’s a starter, your lunch or part of a festive feast, just spare a thought for all those hard working milking midgets!
Happy scoffing.
The Foodie
Xxx
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