Lunch: Veggie sushi combo from Aji Sai
Dinner: Vegan not-so-Cornish pasty with kale chips and a bean salad
The Cornish pasty has got to be one of the most British foods there is. As the "national dish" of Cornwall in the south west, it enjoys a warm place in the country's heart as well as a reputation of being a bit of a trucker's meal.
Of course, this isn't your traditional Cornish pasty. As well as the absence of beef and turnip, this pasty is pinched at the top rather than folded and pinched at the side, as the traditional Cornish pasty is. We don't like to play by the rules.
You'll need:
(Makes 4 pasties)
1 cup wholewheat flour
1 cup plain white flour
1 cup soy butter / vegan margarine
1/4 cup water
5 small potatoes
2 1/2 cup spinach
10 baby carrots
1 onion
1 clove garlic
1 tsp cumin
1 tsp oregano
2 tbsp tomato puree
oil
almond milk
1 cup plain white flour
1 cup soy butter / vegan margarine
1/4 cup water
5 small potatoes
2 1/2 cup spinach
10 baby carrots
1 onion
1 clove garlic
1 tsp cumin
1 tsp oregano
2 tbsp tomato puree
oil
almond milk
Method:
Sift the wholewheat flour and white flour together in a bowl
Add the soy butter or vegan margarine and use the rubbing method to combine until the mixture looks like breadcrumbs
Add in the water, bit by bit, until a soft dough is formed
Wrap this in cling film and put it in the fridge for 15 minutes
Meanwhile, peel and chop the potatoes into 1-2 inch chunks
Place in a pan with water, bring to the boil and simmer for 10 minutes, until the potatoes are tender
Place the spinach in another pan with water and boil for 4 minutes
Drain the spinach then puree and set aside
In a frying pan, saute the onions, garlic and carrots in a little oil
Add in the oregano and cumin and saute for 4-5 minutes
Add the tomato puree and the potatoes, when done and drained
Cook until carrots are softened (2-3 more minutes)
Whilst the veg mixture is cooking, take the pastry and divide it into 4
Roll each one into a 17cm circle
Stir the spinach paste into the veg mixture, then put 1/4 of the veg into the middle of each pasty circle
Bring the edges of each circle up over the mixture and pinch to seal
Fold the edges up if necessary
Brush each with a little milk
Place on a greased baking tray and place in the oven for 30 minutes
Add the soy butter or vegan margarine and use the rubbing method to combine until the mixture looks like breadcrumbs
Add in the water, bit by bit, until a soft dough is formed
Wrap this in cling film and put it in the fridge for 15 minutes
Meanwhile, peel and chop the potatoes into 1-2 inch chunks
Place in a pan with water, bring to the boil and simmer for 10 minutes, until the potatoes are tender
Place the spinach in another pan with water and boil for 4 minutes
Drain the spinach then puree and set aside
In a frying pan, saute the onions, garlic and carrots in a little oil
Add in the oregano and cumin and saute for 4-5 minutes
Add the tomato puree and the potatoes, when done and drained
Cook until carrots are softened (2-3 more minutes)
Whilst the veg mixture is cooking, take the pastry and divide it into 4
Roll each one into a 17cm circle
Stir the spinach paste into the veg mixture, then put 1/4 of the veg into the middle of each pasty circle
Bring the edges of each circle up over the mixture and pinch to seal
Fold the edges up if necessary
Brush each with a little milk
Place on a greased baking tray and place in the oven for 30 minutes
There are a lot of steps in there, but each one is super simple, so this ends up as an easy meal that's hearty and satisfying with a hit of England!
The spices give this a vaguely curried feel as well as a warmth that makes this a great winter time dinner. Serve with some fresh veggies or kale chips for maximum awesomeness.
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