Today is a day of firsts for my little kitchen: pie! Over dinner the other day with the in-laws we discussed the Christmas day menu, and it came out that one of the aunts will make some sort of chicken pie. Veganize time! I don’t want to make a nuisance of myself, and it’s just epic luck that I got this delicious recipe in my inbox – portobello mushroom parcels, anyone? *swoon* It simply looked too delicious and different to pass by, so I songed out of doors to get some puff pastry and portobello mushrooms. Too bad I suck at reading instructions, so I bought little ones, but that’s fine – I managed to get 8 little pies (not so little, actually) out of the recipe, which is a glorious, stomach-stuffing number.
I feel a bit of guilt at not making my own pastry, but since this was just a testing round for the big day I figured a little laziness would not be amiss. I’m not too happy about buying something I don’t have 100% control over (which is why our fridge is always brimming with fresh produce), but I’m wearing my holiday pants anyhow. The butter recipe I have also contains coconut oil, which I find too gooey for most pastry recipes, and coconut oil equals a lot of flour being splashed around. I did send Man-thing out to find some vegan margarine (since I scoured the vegan directory for the country this morning), and most shockingly he found some!! So for next week I’ll be making my own pastry with different flour (methinks rye – apparently it sits well with the diabetic system), but that will be an experiment unto itself. This recipe from veganbaking.com doesn’t look as hideously buttery, so I’m going to give that a whirl.
I made major mods for the filling, other than my mis-sized mushrooms, since I tend to use what’s on hand.
- 1/4 cup boiled and pureed beets
- the leafy bits off of a handful of celery stalks
- 1 tsp tahini
- 2 TBSP lemon juice
- some splashes of basil spice, white pepper, paprika, tumeric, etc
- 1 cup broccoli, steamed
- 3 baby marrows, steamed
- 1/2 an onion
All this was blitzed in the food processor into a thickish spread. Once the mushrooms had baked in the oven for 10 minutes and exuded their mad watery juices I poured some of that into the mixture to infuse the mushroom flavour. So nom! The celery especially brings a light bite to the mix- some freshness, if you will.
Look at that! Fluffy, puffy and NOM! I scored my pie a little deeply, which is why it looks all oozy, but shockingly, other than the bits of red sticking out, the beet mix actually cooked down in colour, but made a lovely nippy counter to the rich portobello mushrooms (we usually content ourselves with button for pricey reasons).
For the taster pies I wasn’t as fancy or dedicated as the recipe developer with lovely gravy (having rediscovered my intense passion for tomato sauce), but that is absolutely on my to-do list for the Christmas family munch fest. I don’t think I’ll make too much of an ass of myself with this delightful number on my plate- with some roasted veg and salad, I’m going to feast like a beast! I always like to think making vegan versions of what’s on the menu are a way to blend in, but I shouldn’t kid myself – usually I get lots of questions and interest about what it is I’m eating and what it’s made of – which is great, actually, because then I get to blab in Real Life about food, which is always fun 🙂