Penelope Maguire gives some winter classics a herbal note.
Mushrooms and pumpkin are some of my favorite vegetables instead of meat in plant-based dishes – they’re unprocessed, versatile, full of flavor and nutrients, and filling, and are currently plentiful and cheap.
Feijoas is unfortunately approaching the end of the season but this cake is my favorite way to enjoy the less than perfect and can be easily frozen without losing quality to enjoy the typical taste of autumn for the next few months.
So that the taste of Feijoa lasts even longer, put the bowls in a large mason jar, fill up with apple cider vinegar and leave to stand in a dark cupboard for about a month. When you’re done, strain the mixture into a clean bottle and make it a refreshing drink by mixing 1 part vinegar, 1 part maple syrup and filling a tall glass with soda water, ice and fresh mint. Great for digestion and an interesting alternative to a glass of wine before dinner.
These recipes are all filling, wholesome, and quite a powerful way to show your friends the magic of vegetables. The next time you have people over, you can revisit these classics with a herbal touch and add coziness on cold winter nights.
Mushroom, garlic and thyme galettes with creamy cashew cheese
Serves as a starter or 2 as a main course
2 sheets of plant-based puff pastry
500g mushrooms, sliced
4 cloves of garlic, crushed
2 tbsp fresh thyme
1 tbsp soy sauce
2 tbsp olive oil
1 cup cashew nuts soaked in boiling water for 1-4 hours and drained
1 tbsp whole grain mustard
½ teaspoon garlic powder
½ teaspoon onion powder
½ cup nutritional yeast
Juice of ½ lemon
Pinch of turmeric
1 cup of soy milk
Salt and white pepper
Heat the oil in a pan. Add the mushrooms, garlic and thyme and cook for 5 minutes. Add the soy sauce and cook for another minute until the soy sauce begins to evaporate. Season to taste and season with salt and white pepper.
Put cashew nuts, mustard, garlic powder, onion powder, nutritional yeast, lemon juice, turmeric and soy milk in a blender. Add enough water to bring it together and blend smoothly and season with salt and white pepper.
Place the thawed puff pastry squares next to each other and press the two ends together so that a rectangle of pastry is created. Fold all four edges inward 2 cm to form a crust. Spread the cashew cheese, then place the mushrooms on top. Top with extra fresh thyme.
Bake at 190 ° C for 20-25 minutes, until the dough is golden brown and cooked on the base. Top with fresh herbs.
Serve with lettuce, relish and lemon wedges.
Creamy miso pumpkin noodle bake with smoked maple tempeh
This is a plant-based version of Bacon Mac ‘n’ Cheese
500g gluten-free pasta (love the 100% buckwheat spirals)
1 head of broccoli, cut into florets.
500 g pumpkin, cut into 1 cm cubes
1 sprig of rosemary
½ cup cashew nuts soaked in boiling water for 1-4 hours and drained
1 can of cannellini beans
1 tbsp miso paste (check the ingredients for fish and gluten)
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon vegan chicken stock powder (I use pig meat)
½ cup nutritional yeast
Juice of ½ lemon
1 cup of plant milk
1 block of tempeh
2 tbsp tamari or gluten-free soy sauce
2 tbsp maple syrup
¼ tsp liquid smoke
1 cup of grated vegan cheese
Preheat the oven to 180 ° C and roast the pumpkin with the rosemary in a little olive oil for 15-20 minutes until it is soft and starts to caramelize.
While the pumpkin is cooking, cook the pasta according to the instructions on the packet and add the broccoli 2 minutes before the end of the cooking time. Drain, drizzle with a little olive oil to prevent it from sticking and set aside.
As soon as the pumpkin is done, put it in the blender with the drained cashew nuts, beans, miso paste, stock powder, nutritional yeast, garlic powder, onion powder, lemon juice and vegetable milk. Stir everything until smooth, adding just enough water to make a white sauce. Season to taste and season with salt and white pepper.
Stir the sauce through the pasta and broccoli and place in an ovenproof dish. Top with some fresh rosemary and grated cheese, if used, and bake for 20 minutes.
For the smoked maple tempeh
Cut the tempeh into small cubes about 0.5 cm thick.
Heat 2 tablespoons of olive oil in a pan and add the tempeh. Fry and turn occasionally for at least 5 minutes – the tempeh should be crispy. Once browned on all sides, add tamari and maple syrup and cook until the liquid evaporates and it starts to get sticky like candy.
Add liquid smoke and allow to cool.
Top with the maple tempeh.
Ginger feijoa shortcake with salted caramel buttercream
This is the perfect way to enjoy the last feijoas of the season.
1 cup of soy milk
2 teaspoons apple cider vinegar
Zest of 1 lemon
1 teaspoon vanilla extract
2¼ cups of flour
2 teaspoons of baking soda
2 teaspoons of ginger
¾ cup of sugar
½ cup of neutral flavored oil
10 medium-sized feijoas, peeled and diced
Salted caramel buttercream
100g soft plant-based butter
100g soft brown sugar
½ teaspoon vanilla extract
350g powdered sugar
¼ teaspoon flaky sea salt
Preheat the oven to 180 ° C.
Mix milk and apple cider vinegar in a bowl and let steep for 5 minutes. Add the lemon peel, vanilla extract and oil.
In another bowl, mix the flour, baking powder, ginger and sugar together. Stir in the feijoas and then gently fold in the moist ingredients.
Place in a 20 cm cake tin lined with baking paper and bake for 25-30 minutes until a skewer comes out clean. Let cool down before freezing.
For the buttercream
Mix the butter and brown sugar with an electric whisk. Add sugar, vanilla extract and salt and beat until foamy for about 5 minutes on the highest setting. If necessary, add a little hot water to help bring it together.
Put ice cubes on the cooled cake and enjoy.
Note: This can be kept in the refrigerator for up to 5 days or can be frozen, frozen or un-frozen for up to 3 months.