Marfigs' Munchies

Adventures in vegan eats and feats

Cheesy mustard parsnip spread, sweet potato patty + cranberry pesto pita (and the NuNaturals giveaway winners!)

2 Comments

powerplatebitetop

So yesterday I complained of a sugar overdose (I’ll be eating my words pretty soon), so I decided to show off my weekend lunch that just brimmed with colour and happiness. I absolutely adore savoury foods and bringing together easy ingredients in a fun way, and this was such a pleasure to look at and eat that it pretty much made the weekend. Man-thing was still rather sick so I ended up doing a lot of chores and making batches of soup and quiches for the week ahead, so whilst the oven was on I jazzed together this plate, and it was simply bliss!

Before I get carried away, however, I need to announce the 4 lucky and randomly selected winners of the NuNaturals giveaway! 😀 😀

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Lydia G

Jai G

Bianca R

Alice Q

Congratulations! 😀 😀 You are in store for a big treat! I’ll be sending you all emails asking for your physical address, so please respond ASAP. If I don’t hear from you by Friday 25 July at 00h00 EDT I’ll have to pick another winner. Thank you to NuNaturals for allowing me to host this awesome giveaway – these really are spectacular goodies that liven up any dish 🙂

Anyhoo, here’s a fun and easy lunch or dinner to rustle up when you’re in the mood for a veggie overload. When I use pitas cut out like this it feels like I’m indulging in pizza, which is always a positive! You can thicken this beast up by adding some grilled eggplant slices or making an artichoke spread…yeesh, I always make myself more ravenous when posting…a vicious cycle of munchies!

Ingredients – serves 2:

Cheesy mustard parsnip spread:

  • 3 small parsnips/70g, peeled, chopped and steamed til soft
  • 1/2 cup eggplants, peeled and steamed til soft (or baked in thin slices)
  • 1/3 cup nutritional yeast
  • 2 tsp hot mustard
  • 1 TBSP hummus
  • 2 TBSP apple cider vinegar
  • 1/3 – 1/4 cup non-dairy milk
  • 1 tsp tumeric
  • 1 tsp white pepper
  • pinch salt

Cauliflower patty (serves 1 since Man-thing loathes cauliflower in this form – double for two persons!):

  • 2 thick, half-moon cauliflower slices (approx 2-3 cm thick)
  • 1 TBSP hoisin sauce/GF bbq sauce of choice
  • 1 TBSP tomato paste
  • 1/2 tsp curry powder

Cranberry basil pesto:

  • 2 handfuls basil leaves/50g
  • 1/4 cup pecan nuts
  • 2 TBSP lemon juice
  • 1 TBSP apple cider vinegar
  • Smoked paprika, onion flakes
  • 1 TBSP oil (I used the oil from a tahini jar, but otherwise use some nice EVOO)
  • 1 TBSP dried cranberries

 Sweet potato patty (makes 3):

  • 1/2 cup steamed sweet potato, peeled
  • 1 medium zucchini/100g, grated
  • 1/8 cup peanuts
  • 5 pistachios, shelled
  • 1 TBSP hummus
  • 1 tsp peanut butter
  • Spices of choice
  • 2 TBSP NuNaturals oat fibre (replace with GF oats/oat flour)

To serve:

  • 2 brown pita breads OR any GF bread of choice
  • Salad

 How-to:

  1. Preheat the oven to 180C and line a baking tray.
  2. For your sweet potato patty, mash the steamed sweet potato with a fork or masher then add in the rest of the ingredients til well mixed. The dough will be soft, because it’s meant to be a mushy patty that you can spread across your cauliflower. If you want a firmer patty add 1/2 cup of GF oats.
  3. Split the dough into three balls and place them on your baking tray, flattening them with the back of your hand to a patty thickness.
  4. Take your two half-moon cauliflower slices and place them also on the baking tray.
  5. Pop everything into the oven for 35-40 minutes, turning halfway. At the halfway mark mix the rest of the cauliflower sauce ingredients and paint it onto the top of the turned cauliflower moons.
  6. Meanwhile, blend your cheeze  spread ingredients in a food processor until nicely mixed, adding more spices/salt as needed. The tumeric gives it colour so feel free to splash that liberally. Transfer to a handy container.
  7. Rinse out your food processor. Wash and pat dry your basil leaves, then add them to the food processor and let it whirr til broken down somewhat, then add the rest of the ingredients (except cranberries), adding more spices to taste, or more oil if you’re keen on that sort of thing. This is a spread-y type of pesto, mind, not a gloopy pasta sauce, so it shouldn’t be too runny. Once done fold in the cranberries.
  8. Once the cauliflower and patties are done remove them and grill your pita (a GF wrap will also work well) for 5 or so minutes until it puffs.
  9. Slice your pita carefully in half. I only used half my pita and gave the rest to Man-thing, but you can always use both sides – it will just have to work as a burger bun, not a closed pita.
  10. You can also take your sliced pita halves, drizzle some oil and spices on top and grill them for another 5 minutes if you like, but this isn’t necessary.
  11. To serve smear your cheeze spread along the bottom, then add half a portion of pesto, followed by your cauliflower, more pesto, your patty and some more cheeze on top!
  12. Hom nom.

cauliflowerpowerplate2 powerplatesideSuch comfort food! 😀 😀 I love the tangy mustard cheeze with the slightly sweet pesto, the crunch of cauliflower and the squishy smear of the potato patty. I managed half in one sitting because I added a salad, but this can easily be a pimped out lunch just by itself, or an indulgent dinner (unless you’re addicted to soup, like I am!). Man-thing stuffed his ingredients into a whole pita because he doesn’t dig the cauliflower vibes all out in the open like this, but I figured half a pita was good enough – it really is filling!

powerplatebiteAll in all, a very easy dish when you’re busy doing other things and have a few moments to spare to process here and flip a patty there. Many people I know complain of time restrictions, and I perhaps go overboard by spending hours making dozens of dishes simultaneously, but this is weekend chow whilst you’re busy with laundry or checking emails with some coffee or a smoothie.

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 I also happen to think it’s ridiculously pretty, but that could just be me ;p

Anyway, exciting news! Pooki, my darling foster girl cat at the shelter, has been adopted! 😀 😀 There is a furious demand for cats and kittens at the moment, with up to 17 being adopted in the last week and a half, so I am so thrilled and amazed that she’s finally gotten a family of her own. My love monster Pabla needs to get back to the shelter ASAP it seems to get more exposure, but in typical style my car’s battery is deader than dead (after jump-starting it last night), so I don’t have any transport. Boo hiss! Her journey has therefore been delayed but I’m hoping this adoption streak continues by the time we get her over there. I love this kitten so much, which is all the more reason for her to go now that she’s wonderfully social.

What are you grateful for today?

Author: Marfigs

Ahoy, I’m Margaux! History teacher and freelance editor; wench to my Man-thing; volunteer at a cat shelter; and handmaiden to our kitsy cats, Gatsby, Freyja and Atlas. This blog is dedicated to vegan food, occasionally overthrown by pictures of foster kittens and other fluffy creatures. I love sharing ideas and recipes, so don't be shy: stop by and say hi!

2 thoughts on “Cheesy mustard parsnip spread, sweet potato patty + cranberry pesto pita (and the NuNaturals giveaway winners!)

  1. Pingback: 50 Vegan Cauliflower Recipes - Veganosity

  2. Pingback: WIAW + What I Wanted to Eat # 2 | Marfigs' Munchies

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