VEGAN RUSTIC VEGETABLE TART, RECIPE AND IDEAS

I PERSONALLY LOVE THIS TART, AND IT'S  CREATION CAME ABOUT AS I CAN NO LONGER ENJOY PIZZA, AS I AM LACTOSE INTOLERANT AND I DON'T LIKE VEGAN CHEESES.
THIS IS A TART MADE WITH EITHER ROASTED OR SAUTEED VEGETABLES AND , WRAPPED IN  A WHOLE WHEAT YEAST PASTRY WITH A BASE OF EITHER BEAN OR SMOKED EGGPLANT HUMMUS.







THE CRUST..MAKES 1 LARGE 8 INCH TART:

1 tsp active dried yeast
pinch of sugar
1/4 cup warm water
Mix together and allow it to get frothy, set aside.


Meanwhile in a food processor:

1 cup wholewheat flour
1/2 tsp sea salt
2 tsp any dried herb of choice (if using fresh then use 3tsp)
3 tbsp vegetable shortening or olive oil

Extra flour for dusting and rolling

Pulse together lightly to 'breadcrumb" stage.
With processor working, slowly drizzle in the frothy yeast mix to form a light dough ( it may be sticky, that is fine).
Gently turn out of the processor bowl on to a lightly flour dusted board, and roll into a ball.
 
Dust lightly with flour, and place in a warm greased bowl, cover with plastic wrap or a clean cotton towel and allow to rise in a warm place until double in size ( approx 45 mins)


Knock back the dough , then roll out to a 10 inch wide circle.

Place on an ungreased 8 inch pie pan and allow the pastry to droop over the edge

You may use, hummus, baba ganoush (smoked eggplant spread/dip), tahini, peanut butter, any roasted nut butter, or vegan cheese. ( for great recipes for a great and easy hummus check out my ebook "RECIPES FOR SUCCESS on www.amazon/kindle.com)
Spread this in the middle of the circle, allow a 2 inch space around the edge.

Top this with any roasted vegetables or sauteed (make sure that the vegetables are drained or this will make the pie crust base soggy). Again mix plenty of fresh or dried herbs into the vegetable mix and this should compliment the herb in the pastry.


Fold over the pie edges to meet in the middle..it will leave a gap.
Top this gap with any cracked or pitted olives, washed and drained capers.
Then drizzle with a little extra virgin olive oil.
Brush the pastry on the outside with a little nut milk and sprinkle with coarse sea salt or sesame/poppy seeds.

Bake in a preheated oven on a lined cookie sheet middle of oven 375F for 35-45 minutes, until the top is golden brown.

Remove from oven and cool in pan, drizzle again with olive oil or wine/lemon juice and decorate with fresh herbs.
Slide the tart onto a warm serving plate preferably with a small edge, to hold the tart juices but not inhibit the knife cutting.
Serve warm or room temperature and cut into slices at the table..This is spectacular any season.


Variations: add any raw or roasted no salt nut, for a crustier base sprinkle the base with coarse cornmeal/polenta before covering with pastry.

CRANBERRY-WALNUT-CINNAMON-APPLE....... BOLTON CAKES..fantastic "cakes" for tea time or lunch boxes RECIPE, TIPS & PHOTOS

These are wonderful caramely-appley-spiced  cakes and began life in the North West Of England.
They are a cross between a Chorley cake (the place of my birth), which are just plain short crust pastry filled with currants and rolled out very thing and baked, then served slathered with butter or margarine  and Eccles cakes, which are usually made with "rough puff "or puff pastry and filled with sugar, dried fruit, butter or margarine and sugar.
I have taken artistic licence and named these after my maternal side of the family, The Boltons, as when Mum baked she always gave me leftovers to make pies, and they ended up something similar using jam.

There is no real recipe  but here is a shortcrust/flakey pie crust recipe for going on with..adapt it to any way that you feel comfortable with, this makes 2-3 Bolton Cakes depending on size.

1 cup all purpose flour
1 cup whole wheat flour
2tsp sea salt
2/3 cup vegan shortening  ( DO NOT USE VEGAN MARGARINE IT HAS TOO MUCH WATER)

6-10 tbsp cold water (depends on dryness of the flour) 

Pulse the salt and flours together in a food processor.
Then add the fat and pulse to form fine "breadcrumbs" ( do not over run the machine as this will create heat that will break down the fat).
Gradually add cold water until a loose dough is produced, (continue to pulse as you add the water).
Form into a ball and set aside wrapped in wax paper for 30 mins minimum.




The filling:

3 large apples grated ( 2 cups)
1/2 cup broken walnuts
1 cup dried cranberries
2 tsp ground cinnamon
1tsp ground cloves

Make this 30 mins ahead of baking so the juice from the apples is soaked up by the dried cranberries.



Vegan margarine for spreading

Sugar for topping 

Nut milk for brushing


Method:


Cut the dough into 3 pieces.
Then roll out 1 piece on a floured board, IN TO A "FREE FORM" CIRCLE ( It is not an absolute necessity to be a perfect circle) to just less than 1/4 inch thickness.
Spread liberally with Vegan margarine, leaving a gap of 2 inches round the edges

Top this with 1/3 of the apple mix, then fold the sides into the middle to seal.

Turn this over and then pat down, and form into a circle with your hands, do not be tempted to roll out as this is very juicy.
Place seam side down an greased cookie sheet, then continue to make the rest.
Brush with nut milk and sprinkle with sugar

Bake in a preheated 375F oven for 30-45 mins (I used another cookie  tray on lower level to protect the base of pastries from burning, and the sugar and juice WILL spill from the pastries and this forms a good caramel.)

When golden brown remove from oven and allow to cool on cookie sheet.

When cool enough to handle, using a spatula remove from tray and cool on plates.

Serve at room temp.

These can be sliced in half or serve whole...do not ask for taste testers there is not enough.

Variations: use Any dried fruit, larger types cut into small pieces with kitchen scissors; Use any nut of choice.
You may add some sugar to the filling, but be careful when baking as this extra sugar makes the juice very sweet and this will burn as it is released.

Enjoy GOOD Vegan EATING.

VEGAN ORANGE-RAISIN BAR COOKIE RECIPE ( these have ALWAYS beenVegan)

These are wonderful and fresh tasting little cookies..makes on 13 x 9 x 2 inch pan..the size depends on you.


2cups raisins
3 cups water
Add both to a small pan and simmer for 30 mins, covered.
There should be 2 cups liquid left ( if less add more hot, boiled water.)
Add 4 tbsp vegan  margarine/shortening and  remove from heat, allowing the fat to melt.
Allow this to cool.

In a large bowl mix:
4 cups all purpose or whole wheat flour
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp grated nutmeg (optional)
2 cups packed brown sugar

Add the cooled raisins and melted fat-water mix, and mix well to combine.
Then spread this over the base of the greased pan.

Bake 25-35 mins in preheated 350f oven until golden brown on top.

Remove from heat and spread over the following frosting while the cookie dough is still hot.

2 cups icing/powdered sugar
juice & zest from 2 large oranges (zest first then juice)
2tbsp vegan margarine
Beat well until smooth and spreadable.

Allow the cookie base to cool down to temp. to be handled and then cut into pieces.
DO NOT ALLOW TO COOL COMPLETELY BEFORE CUTTING INTO PIECES OR THEY WILL BREAK UP.
Allow to cool completely, in the pan, before serving.

TO ALL MY READERS IN FRANCE AND BEYOND

I am so very sorry to hear about the terrorist attacks in Paris, and send my sympathy  and all my love to one of my favorite Cities/Countries,
John Nigel

VEGAN (Cloud soft) CAROB CAKE..perfect for sandwiching with your fave frosting or fruit puree & CAROB NUT BARS..Great (always have been vegan) treats for kids of all ages

All the fun of chocolate without the guilt......



VEGAN (cloud soft) CAROB CAKE RECIPE this makes 2 x8 inch round pans sandwich together with warm,  strawberry or apricot jam.

Also perfect with mashed bananas, carob powder and agave syrup, as a layer cake.


2 1/4 cups whole wheat flour
1 cup all purpose flour
3/4 cup safflower oil
1 2/3 cups cold water*
2tbsp cider vinegar
2tsp vanilla extract
1 cup agave or maple syrup (*if using maple syrup just add 1 1/2 cups water)
6 tbsp fine carob powder


PREHEAT OVEN 350F


2 X 8 INCH ROUND PANS WELL GREASED AND FLOURED



In a large mixing bowl blend all the dry ingredients then add  the wet (also combined together).
Mix very well with a wooden spoon.

Pour into the greased pans and bake 35 mins.
Remove from oven and cool in pans in wire rack.
When cool enough to handle, un mold and allow to cool completely before sandwiching together.

VEGAN CAROB NUT BARS

These are great bars for snacking or hiking and  everyone loves them.
Prepare the day before, then bake and cool before cutting into delicious bars.

makes one 10 x 6 inch pan

1/4 cup safflower oil (any neutral oil except olive)
1/4 cup tahini (sesame paste)
3/4 cup maple syrup

Combine all the wet in a small bowl and set aside

3/4 cup chopped, raw walnuts or pecans
1/2 cup carob powder
2 cups whole wheat flour

Combine the dry ingredients in another bowl, then add the wet ingredients and mix well.

Pack into the greased 6 x 10inch pan and pack down, cover with wax paper and cling film and chill overnight in the fridge.


Next day, remove the wax paper and cling wrap and allow the batter to come to room temp then  bake in a preheated 375f oven for 12- 15 mins.

Cool in pan and cut into bars when cool.

Store (if you have any left)  in  an air tight container in a cool place.

Variations

use any chopped raw nut, 
also may add bite sized pieces of chopped dried fruits.
In place of tahini use and roasted nut butter. 

although this recipe may be doubled, use  two  6 x 10 inch pans, not a larger one as this will create different baking  times and these are quickly over cooked.

 

I GREW UP CALLING CAROB, LOCUST BEANS, THEY ARE VERY POPULAR IN SPAIN ( AND GROW ALL OVER THE MED.).  THEY GROW VERY WELL IN HOT CLIMATES.

ROASTED PUMPKIN WITH BRUSSELS SPROUTS, WALNUTS AND DRIED CRANBERRIES RECIPE/TIPS .perfect as an entree with steamed rice or couscous OR a side dish

This is a wonderful Fall dish, it may also be made year round using any yellow or orange fleshed squash, at a pinch you may also use yams or carrots and parsnips too, varying the greens with vegetable green tops and also  field spinach or cabbage.


For 4 ample servings:


4 cups fresh pumpkin, peeled, seeded & cut into 1 inch or bite sized cubes

You must use fresh pumpkin/squash not frozen nor canned.


1 pound Brussels sprouts..try and get the smaller more tender ones

2tbsp grape seed oil

juice 1 lemon/ 1 tbsp

1tbsp walnut or extra virgin olive oil

2tsp  ground cinnamon

sea salt & pepper

1/2 cup raw walnut pieces

1 cup dried cranberries

3 cloves garlic smashed and minced ( optional)

Method:

Place the pumpkin and the sprouts ( bite sized pieces if larger ones are used then halve or cut into 1/4's ) in a large bowl and add the oil &  ground cinnamon, cover lightly and allow to marinate at room temp for 2 hours (or overnight).


In a preheated oven 350F

Place the vegetables in a greased shallow roasting pan or cookie sheet, in 1 layer only. Do not stack the vegetables as they will not cook evenly.

Bake/roast for 30 mins, check that the bottoms are lightly browned , and turn the veggies over, bake for a further 30 mins.

Check tenderness of the veggies particularly the sprouts, then empty the whole tray into a large bowl.

Season with sea salt & pepper to taste

Add the minced garlic

Drizzle with lemon juice and walnut oil

Lightly mix in the fruit and nuts and serve warm.



VARIATIONS:

INSTEAD  OF PUMPKIN ( I PREFER FAIRYTALE) USE BUTTERNUT OR ACORN SQUASHES FOR FALL DINING.

USE ANY OTHER DRIED FRUIT BUT CHOP SMALL

USE ANY OTHER RAW NUT..CHOP ALSO ( RAW SUNFLOWER SEEDS DO NOT NEED TO BE CHOPPED)

FOR LEAFY GREENS ONLY BAKE FOR THE LAST 10 MINUTES OF BAKING THE PUMPKIN

IN PLACE OF  CINNAMON USE ANY OTHER  GROUND SPICE, CARDAMON, I LIKE NUTMEG, AND CLOVES ARE FINE.

INSTEAD OF ROASTING THE SPROUTS, STEAM THEM, DRAIN WELL AND ADD TO THE ROASTED PUMPKIN

IN PLACE OF SPICES ADD ANY MINCED FRESH HERBS, ROSEMARY, THYME, SAGE.

TOP THE VEGGIES WITH MINCED PARSLEY OR CILANTRO

VEGAN NO BAKE: PEANUT "GRANOLA" CHEWS RECIPE, GREAT FOR ROAD TRIPS, HIKES AND LUNCH BOXES

This is one of the simplest and most delicious recipes on the planet!!!
A throw back to the heady endless Summers of San Francisco's 60's, and as popular then as they are today.

to make 1 x 9 x 13 inch pan you will need:

3/4 cup agave syrup OR 1 cup Molasses/maple syrup

2 cups peanut butter (or any nut butter)

1tsp vanilla extract

1/2 cup unsweetened coconut flakes

1/2 cup raw sunflower seeds (hulled) 

1/2 cup raw bran (wheat or rice)

1/4 cup raw sesame seeds (hulled)

1/2 cup raisins or chopped dried fruit

4 cups quick cook oats (not instant)

1/2 cup warm water


Method:
Soak the oats in the water and set aside.

Cream the syrup and nut butter until light and fluffy.
Add everything in order given up to the oats, mixing well with every additive.
Add the soaked oats, and mix well..this mix should be quite wet, add another 1/2 cup water as needed to mold the batter. 

Press the batter into a greased 9 x 13inch pan.

Cover with wax or parchment paper and refrigerate 2 hours.

Then cut into bars or small candy sized pieces.

Wrap each piece in wax paper, to stay fresh.

Store in fridge in air tight container.

Variations:
You may add:
Vegan chocolate chips
raw wheat germ
rolled corn
rolled rye
poppy seeds, any (own ground) spice of choice  DO NOT ADD ANY PREGROUND/COMMERCIAL GROUND SPICE TO THE MIX.
( COMMERCIAL GROUND SPICES HAVE BEEN KNOWN TO BE CONTAMINATED WITH SALMONELLA WHICH IS NOT KILLED OFF WHEN USING IN RAW OR UNCOOKED DISHES)

enjoy the wilds

VEGAN Cauliflower and vegetable Burrito or wraps. Cauliflower & sunflower seed saute with noodles and turmeric rice: 2 Great adaptable RECIPES

These are great recipes that use lots of cauliflower, either chunks or grated, your choice.
No cheese but lots of flavor.

The Burritos make :
Fabulous hand held meal...in place of flour tortillas use collard greens or cabbage leaves, lightly steamed as it is best to also steam the tortillas before filling.

The cauliflower with sunflower seeds and noodles make great bowls of steaming happiness.

Cauliflower is naturally low in calories, contains Vitamin K, C  and fiber.

The Burrito/wrap filling

The cauliflower-noodle bowl

Cauliflower, greens, tomato, mushroom burritos:

Serves 4

3 cups chopped or grated cauliflower (I used 1 medium)

1 cup chopped onion

2 cloves garlic smashed and minced

2tbsp grape seed oil

salt & pepper to taste

3 tbsp ground cumin

Mix this in a large bowl and allow to stand for 1 hour.
Then saute in a deep skillet or wok for 5 mins stirring well.

Add

1/4 cup wine or apple juice or water, cook for 3 mins

Then add 2 cups chopped greens (I used broccoli stems, broccoli greens and Swiss Chard or you may use any greens of choice or 1/2 cup minced parsley or cilantro).

Stir well and season with more salt and pepper.

Add 1 cup chopped mushrooms  (Mushrooms and eggplants add a meaty texture to any vegetarian-vegan dish, helpful with carnivores embarking on a more plant based diet)

4 peeled tomatoes chopped 

Stir well to combine then add 1 cup boiling water, and steam for 4 mins.

Add 2 tsp nutritional yeast, stir well and remove.
Check seasonings
Allow to cool completely.
Chill over night.

Next day, Heat in a skillet and serve with warm tortillas and/or collard leaves, pinto beans and steamed brown rice.

Cauliflower and sunflower seed saute with noodles & rice

serves 4

3 cups chopped cauliflower

2 cups chopped onion

3 cloves garlic smashed and minced

2 tbsp grape seed oil

ground black pepper

Add to a hot  deep skillet and saute for 3 mins

Add 1/2 cup wine/apple juice beer

Saute for 4 mins more.

Add 1 cup sunflower seeds (peeled) and drizzle with low salt soy sauce (testing seasoning).

Saute for just 3-4 mins and allow the seeds & cauliflower to caramelize/toast.

Remove from heat, check seasoning.

Allow to cool completely then either serve right away by  adding:
 2 cups cooked noodles or pasta and 1 cup cooked brown rice (here again the rice adds a meat texture for the carnivores).
Serve in bowls with lemon/lime wedges and ground smoked paprika.

OR chill and store overnight then next day heat in skillet and add the pasta and rice , serve in bowls.

Variations:
On either of these dishes, add your own herbs of choice.
Use whatever greens and or vegetables you have on hand, there are NO rules with these recipes.
In place of Cauliflower you can use Broccoli, if that is the case then add a sweet element such as raisins or dried apricots to curb the sulfur flavors.

Just pack as many veggies  as you can into any dish.
Also DO use more cooked beans and or raw nuts, they add nutrition as well as texture, which is very important to folks trying something new and perhaps too trendy for it's own good.

ALL VEGAN AND ALL DELICIOUS, NATURAL, PUMPKIN PIE FILLING...SOY- FREE

This is one of THE best Vegan all natural  pumpkin pie "custard" recipes on the planet.
Easy to make, the secret being that it is made with fresh baked pumpkin, this makes all the difference.
Get a fresh pumpkin, I prefer Fairytale, like the one photographed.
This recipe is also SOY-FREE and as it  may be used as a simple baked "custard", it is also GLUTEN-FREE.
Wash THE WHOLE SQUASH well then cut in half and remove, using a tablespoon, the seeds and pith (the seeds  can be dried overnight in oven and used as snacks).
Place cut side down in a roasting pan with cold water, and bake at 375 for a couple of hours or until the skin is golden and the pumpkin yields to touch.
Remove and cool in pan and when cold enough to handle, remove the flesh using a tablespoon.
Place the flesh in  a colander and allow to drain for 30 mins.
The flesh is ready to use.

For 1 x 9 inch pie you will need:

1 x 9inch unbaked pie shell (I always use whole wheat flour in mine)

3 1/4 cups mashed pumpkin

1 1/2 cups almond or other nut milk

1/4 cup arrowroot powder (or use cornstarch)

1/4 cup agave syrup or light molasses

1 1/2 tbsp dark molasses

1 tbsp vanilla extract

1 tbsp pumpkin spice (a mix of nutmeg, cloves, ginger and cinnamon)

PREHEAT OVEN 350F

Place in batches in a blender  and process, pouring into a large bowl.
Then pour the blended batter into the pie shell.
bake on a lined cookie sheet, middle oven for 30-40 mins or until lightly firmed and brown on top..the middle should still be a bit jiggly,as it will set up as it cools.

Remove from oven and cool on the  cookie sheet on wire rack.
Cut when cold.

Variations:
Use any yellow/orange fleshed squash..but DO bake/roast as in recipe.
You may also use mashed and well drained cooked carrots, for faux pumpkin or when pumpkin is not available.

Use your own combination of  ground spice

In place of squash use cooked mashed yams or sweet potatoes..again bake..bake these in a dry pan, until they are soft to touch, do not puncture before baking as they will secrete their sticky and hot sugar/syrup as they bake.