I invented a fooding!

Friday, December 21, 2012

I am such a recipe rules girl. I can't veer from a recipe unless I have to and even then it pains me. I just can't do it. For the first time ever today, I put together my own recipe. So pleased with myself because it turned out SO nommy and would happily be nommed by carnis, omnis and vegans alike. TASTY! Would be the BEST comfort food!

I don't have a clever name for it, just going with Mash and Mushy Pie for now. Here tis!

5 potatoes, peeled and cubed
Soy milk
Dairy free butter (I use nuttelex).
1 large onion, diced
2 cloves garlic, crushed
2 tbsp (ish) porcini mushrooms, rehydrated in boiling water and chopped
1 portobello mushroom, chopped
4 button mushrooms, chopped
1/2 tsp dried oregano
1/4 tsp paprika
1 tsp fresh parsley, chopped
1 tsp fresh chives, chopped
1/2c vegetable stock
1 tbsp nutritional yeast (optional)
1 sheet shortcrust pastry (vegan)
1 sheet puff pastry (vegan)
sesame seeds to sprinkle.

Boil spuds, drain, mash, mix with soy milk, dairy free butter and salt to taste. While they are boiling, saute onion, garlic and mushrooms til mushrooms have released their juices and all are starting to brown. Add herbs and stock and cook until liquid evaporates. While this is happening, blind bake your shortcrust by putting it in a dish, with baking paper on top and rice to weigh it down. About 10 mins.
Add your mash to your onion and mushroom mix and combine. Spoon into pastry shell. Sprinkle with nutritional yeast. Top with sheet of puff, trim to fit. Brush with soy milk and sprinkle with sesame seeds. Cook until brown and nommy!

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