The weather has been dry over the past week so what's more appealing than a picnic with some hearty food and a flask of coffee or soya hot chocolate?
A gentle walk through woods with their wonderful array of colours at this time of year, and the chill of the air tight on your face is rewarded with this cabbage pie recipe that is good with pickle or warm with some tomato herb gravy. Throw in a banana or a sweet treat and you have yourself a vegan picnic!
Cabbage pie
1. First make some shortcrust spelt pastry from half fat to flour ratio. I used vegan sunflower margarine.
Leave to rest in fridge for half an hour.
2. Chop thinly a local and fresh cabbage and sweat off with an onion in a pan with a bit of oil.
3. Season the cabbage and add a good spoonful of peanut butter and stir in, adding a splash or two of soya milk to sauce it up so the cabbage is thoroughly coated.
4. Allow the cabbage to cool whilst you roll out the pastry and assemble the pie in a oiled pie dish.
5. Add the cool cabbage filling and top off with a lid of pastry.
6. Bake for about 20 mins in gas mark 6 oven. You will know its ready by the smell of biscuits and its light brown colour.
Serve hot with roast potatoes or mashed sweet potato and vegan gravy or allow to cool and take it with you with pickles on a sunny winter picnic.
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