This was the first course of the vegan meal Jay prepared for us. We had it with chili corn chips. It was served warm, which elevated it from a snack to a starter.

  • 1/2 cup raw cashews
  • 1 tbsp tahini (or 1/8 cup pine nuts)
  • 1 1/2 tbsp freshly squeezed lemon juice
  • 2 tsp apple cider vinegar
  • 1 cup + 1-3 tbsp plain unsweetened almond milk (see note)
  • 1/4 cup water
  • 1/2 tsp sea salt
  • 1/4 tsp prepared yellow mustard
  • 1 tbsp arrowroot powder
  • 1/2 tsp (little scant) paprika
  • 1/8 – 1/4 tsp turmeric (for color)
  • optional: 1 ½ -2 tbsp nutritional yeast

Combine all ingredients in a blender and puree until very, very smooth (start with 1 cup + 1 tbsp milk). Transfer mixture to a small/medium saucepan, and heat over low/low-medium heat for 5-8 minutes, until mixture is starting to slowly bubble and thicken (stir frequently through heating). To thin sauce slightly, stir in another 1-2 tbsp of milk. Avoid thickening sauce over high heat (or increasing heat too quickly), since this sauce can scorch easily. Once sauce has thickened, transfer to a serving dish… and get dipping!

From http://www.onegreenplanet.org/vegan-recipe/vegveeta-dip/

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Mince and cheese pie

15 May 2017

This is the second course a 3-course meal Jay prepared as part of a school project.

Ingredients

2 Tbsp Olive oil
1 Onion
2 Garlic cloves
1 kg Beef mince
2 cups Button mushrooms
1 tsp Dried oregano
4 Tbsp Tomato paste
2 cups Beef stock
2 Tbsp Flour
1 pinch Salt & freshly ground pepper
1 cup Mozzarella cheese
100 g Tasty cheese
2 sheets Shortcrust pastry
300 g Butter puff pastry
1 Egg

Directions

1. Heat olive oil in a large saucepan and gently cook the finely chopped onion, crushed garlic and chopped carrots until onion is tender. Increase the heat and add the beef mince to the pan, tossing at times until it is golden brown.

2. Add the finely chopped mushrooms, dried oregano, tomato paste, beef stock, 2 cups of water and salt and freshly ground black pepper to taste.

3. Bring to the boil and simmer for 1¼ hours. Thicken with flour mixed to a paste with ¼ cup cold water. Allow mince to cool and then refrigerate until required.

4. Preheat oven to 200C. Line a 26cm round pie dish with shortcrust pastry. Stir 2cm cubes of tasty cheese through the cooled mince and then spoon into the pastry base.

5. Sprinkle with mozzarella cheese and then top with puff pastry, sealing edges. Brush with egg yolk or milk if desired and then bake for 30 minutes until puffed and golden.

From http://www.bite.co.nz/recipe/2684/Mince-and-cheese-pie/