Kale and tofu pie | Updated | Chickpeaflour

Christmas is over for this year…. now it is just another 365 days to go until next Christmas. And i am relieved for that….

I have eaten christmas food non stop for the past week, so i am ready to let that go for a few months… until it is Easter and we eat pretty much the same foods again.

But one dish which i won’t be letting go so easily… or atleast won’t be waiting until Easter until i make this again is this kale and tofu pie.

20191214142504_IMG_0964.jpg20191214142331_IMG_0953.jpg

So i have made this pie several times before, but then i have made the pie filling from a mix of oatcream and maizena. It has worked, but i decided to try make a filling based on chickpea flour and i have to say that i really liked it.

It did make the cake alot more filling which is of course a good thing. Not to mention the chickpea flour adds some extra protein to this dish… not that it needs it as there is alreayd tofu or vegan chicken in it. But the chickpea flour gives this cake more texture and taste which i really liked.

Chickpea flour isn’t always so easily found which might make it hard to make this recipe. But you may be able to order online… and then you can try making chickpea pancakes or chickpea tofu with the remanining flour.

20191214142551_IMG_0980.jpg

This pie works to also make directly in glass lunch boxes, i.e you make 2-3 smaller pies ready to bring to work or school. However, then you may need to increase the pie dough with 50% just so that you can cover the whole base of the glass lunch boxes.

I have also madeportion lasagne in my glass lunch boxes, an easy way to mealprep or if you don’t have any large forms!

Give this pie a try and don’t forget to let me know what you think 🙂 Comment down below or let me know on Instagram (Itsahealthylifestyle)

You can also see when i make this pie in my latest YouTube video (HERE)

20191214142600_img_0982.jpg

Recipe

Serve 6-8 people

Prep: c.a 20 minutes Cook time: c.a 45 minutes. Cool down: 20 minutes

Pie base:

180g all purpose flour

150g margarine, room temperature

Pinch of salt and pepper

2-3 tbsp water if necessary

Kale filling:

300g frozen kale

1 medium/small red onion

2-3 cloves of garlic, crushed

150g tofu or vegan chicken pieces (eg. hälsans kök)

2 tablespoon vegetable fond (not broth)

2 tablespoon nutritional yeast (can be omitted)

Chickpea flour filling:

130g chickpea flour

1 teaspoon cornstarch

1/2 teaspoon kala namak

130ml oatcream

100ml water

2 tbsp nutritional yeast
Pinch of salt and pepper

Optional: Top the pie with some walnuts

How to:

Preheat oven to 200C

Begin making the pie dough. Add the flour, salt and pepper to a baking bowl. Chop the margarine into small cubes. Add into the flour and with your hands begin to press/crumble the margarine to mix into the flour.

When the margine is fully crumbled, meaning no large pieces of margarine. Add 1-2 tablespoon of cold water to help turn the crumble into more of a dough. Once the flour/margarine has turned into a dough, i.e not too crumbly and not too wet, place in the fridge for 30 minutes.

In the mean time, grease your pie form or glass jars with some oil or margarine.

After the 30 minutes, press the dough into the cake form and begin making the pie base. Press it evenly throughout the whole form and try to press up on the edges of the form as well- otherwise there is risk that the pie filling will just ooze out.

Poke holes in the pie base and then bake in the preheated oven for 15-20 minutes.

In the mean time, make the kale filling.

Chop and dice the red onion and garlic. Add to a frying pan with a generous amount of oil. Fry until golden brown.

Then add the kale – frozen is best in this recipe. But you can use fresh, just make sure to rinse and chop first (also letting it sit in water with some salt for a while can make it easier to digest).

Add the tofu or vegan chickenpieces and allow fry until golden brown and the kale has begun to shrink. Add the vegetable fond along with the nutritional yeast, fry for a few more minutes or until the kale mix is soft. Then remove from the heat.

Chickpeafilling

Make the chickpea filling by weighing out the chickpea flour and adding to a baking bowl. Add the cornstarch, kala namak, nutritional yeast as well as salt and pepper. Mix.

Then add in the liquid and mix until combined. There should be no clumps and the batter will be similar to pancake batter. Set aside until the pie crust has prebaked.

Once the pie crust has prebaked, take out of the oven and add the kale filling. Then pour over the chickpea flour mix together with the kale filling.

Place bake into the oven and bake for 20-25 minutes or until the filling has firmed up.

Once done, take out of the oven and let sit for 15 minutes before serving.

Top with some walnuts for extra crunch!

20191214142331_IMG_0953.jpg20191214142504_IMG_0964.jpg

 

You can make this pie in many different ways and you can even change the filling… example go for spinach and vegan feta cheese. Or why not go for a tomato and thyme filling?

All you really need is the base pie crust and the chickpea – or cream – filling/”egg”replacement. And the rest of the fillings and seasoning is up to you 🙂

 

Roasted carrots with tahini and cranberries | Christmas side dish

Christmas is coming up and that means the start of Christmas recipes being posted.

I do already have a bunch of Christmas recipes you can check out here – main meals, appetizers as well as candy and desserts.Though of course, what is traditionally eaten for Christmas will vary between countries. Example, if you live in the UK or U.S you may find that U.K or U.S based food bloggers will provide recipes that better suit your Christmas table. But you may also want to try something new and different… such as Swedish saffron buns, homemade vegan daim or why not some vegan aubergine “herring”.

A few dishes seem to be rather universal when it comes to Christmas dinners/buffets and that is the vegetables…. In some form or another. Such as roasted brussel sprouts or sweet potato. Roasted carrots and roasted potatoes…. Or the pickled red cabbage or kale salads.

That is one thing which I love about the Christmas buffet… all the different vegetables, and when I am in charge of planning or cooking I always make sure we have plenty of vegetables to last several days afterwards, haha.

Do you have any favourite Christmas vegetable dishes or meals that have to be on the table each Christmas? 😊

As you can tell, since my trip to Israel I have been using tahini in huge quantities, and soon my tahini stash is all gone which is rather upsetting because the tahini I can buy in regular food stores just doesn’t taste the same. I may just have to import some of the Alarz tahini I have been using.

So how to make the roasted carrots?

Well, you can make them two ways:

Ingredients:

500g-1kg carrots

1-2tbsp oil, olive or canola (melted margarine also works)

1,5tbsp maple syrup, agave syrup or honey*

1tsp salt

Fresh parsley or coriander

Tahini

Cranberries – or pomegranate seeds

*optional add some balsamic vineger to the wet mix

How to:

First off peel the carrots and chop off the ends.

To prepare them, either steam the carrots until soft (around 10 minutes). You will need a large pot and colander if preparing all the carrots at once.

In the mean time mix together the oil, syrup and salt. (If using balsamic vinegar, add in c.a 1/2-1tsp)

When they are steamed, place in a bowl and cover in the liquid. Mix until all the carrots are coated. Then fry on medium heat until glazed, or bake in the oven at 200C for 10-20 minutes.

The other way to prepare them: Is just to peel them, chop off the tops, place on a baking tray with parchment paper. Coat in the oil/syrup mix and then bake in the oven at 200c for c.a 40-50 minutes. Making sure to check on them so they don’t burn and that the syrup doesn’t burn and cause smoke!!

Once cooked, coat in some parsley or coriander, drizzle over tahini and cranberries!!

Eat warm and enjoy!

This is a christmas inspired appetizer and side dish, but it works well any other time as well. Just like the brussel sprout and sweet potato side dish i love making!!!

Broccoli and tofu red lentil curry with rice

Last Friday when my mum was visiting me we were discussing what to eat or make for dinner and she suggested something warm, such as a curry. Then as usual, my mind began thinking about to throw together this meal and make something delicious…. Preferably not too spicy, too watery or too salty.But I can say, even if it was a throw together meal, it turned out really good and I will definitely be making it again! As I shared this recipe in my Instagram stories, I thought I should also share it on here 😊 I have a a habit of either only sharing on my Instagram stories/captions or only on my blog… but it can infact be useful to share on both platforms.This meal also worked great to be frozen and then reheated… the only thing to think about is being careful with rice and how you cool it and reheat it… preferably it should not be reheated more than once due to bacteria growth. And also to cool the rice rather quickly and not let it stand in room tempterature, so just a little FYI. But if you are worried about this you can of course opt for some quinoa or another form of grain to compliment the curry.

Recipe:

Makes 3-4 portions

Ingredients:

3-4 portions rice

1 red lentil

2 cloves garlic

1-2 cm ginger, in small pieces

250g tofu

1-2 tbsp olive oil

200ml red lentils c.a 160g

1 tsp paprika

1tsp curry powder

1/2tsp curry or 1 tsp sambal oelek

2 tbsp tomato paste

Pinch of salt and pepper

1-2 broccoli

400ml coconut milk

1 vegetable stock & 500ml water

1 handful crushed peanuts

1-2 tsb lime juice

How to:

Begin by rinsing the rice several times and then boiling in the right amount of water according to the portions you are going to make. Boil according to instructions.

In a large pot add 1-2tbsp oil along with the diced onion, garlic and tofu cut into cubes. Allow to fry until golden brown. Add the ginger along with the spices (paprika, curry, chilli) and the tomato pasta.

Pour in 500ml water along with the vegetable stock and 200ml red lentils. Mix and allow to simmer for 10 minutes on medium heat.

In the mean time chop the broccoli into small florets.

After 10 minutes, add the coconut milk and broccoli and heat for another 10 minutes under a lid. Add a little lime juice along with salt and pepper, taste and adjust seasoning according to preference.

Once done, remove from the heat and serve with the rice as well as some salad or coriarnder and salted peanuts.

*Note, there is a lot of liquid in this curry, so you can limit the water to 350ml if you want less liquid and more coconut milk flavour.Also, you can substitute broccoli for cauliflower or add sweet potato instead of either of those.This recipe should work fine to half or double if you have a VERY LARGE pot, haha.

Creamy kale and tofu pasta | Mealprep Monday

Last week i had a fridge filled with kale and not quite sure how to use it all before it went bad.

At the same time i was craving a creamy pasta dish… and that was when two ideas merged into one! Creamy kale pasta. Quick to make, very nutritious and of course warm and works great for mealprep.

Nutrition benefits of kale:

So what are the nutrition benefits of eating kale? Well, kale is rich in Vitamin A and Vitamin K which is important for blood coagulation. It even contains a little omega 3, just like brussel sprouts which are in the same group of vegetables.

It is of course rich in fiber as well which can help with satiety and also important for your gut bacteria 🙂

If you compare kale with spinach, kale has alot less oxalates (anti nutrients – which can decrease the absorption of certain vitamins and minerals), making it alot more nutritious. However, some people can get digestive issues with kale compared to spinach due tot he fiber amount… so not everyone can handle kale. But boiling it, steaming it or cooking it can help with the fiber and digestion 🙂

Some other ideas of what to do with kale:
Kale chips

Kale pie

Kale and apple salad

Kale pizza

Add kale to smoothies!

Just some ideas… but now onto the actual recipe!

Recipe:

Ingredients

2-3 portions pasta (choose the kind you like)

200-300g fresh kale (frozen works as well)

200g tofu (or vegan chicken)

2-3 garlic cloves

1 red onion

1tbsp vegetable fond

150-200ml oat cream (or soya cooking cream)

Hazelnuts or walnuts

Olive oil

Salt and blackpepper

Optional, some nutritional yeast

How to:

Begin by boiling the pasta according to instructions. Cook the amount you want, the sauce is enough for about 2-3 portions, or 4 smaller portions.

While the pasting is boiling, start making the kale sauce.

Dice the onion and garlic and add to a frying pan with the oil. Dice the tofu and add to the pan (or if you are using vegan chicken pieces). Fry until golden brown.

Add the kale and add another tablespoon of oil. Allow the kale to heat and begin to shrink.

Pour in the oatcream along with the vegetable fond. Add a pinch of salt and pepper and allow the sauce to simmer for 5-10 minutes.

Once the pasta is done, drain from water.

Once the sauce is done mix together with the pasta. Add some nutritional yeast if you have at home, as well as some crushed walnuts or hazelnuts.

Eat warm, or store in lunchboxes for upcoming meals.

This is definitely a meal you should write up on your “to make” list! I can’t wait until i am home again and can reheat my lunch boxes consisting of this meal prep!

If you try this recipe, don’t forget to let me know down below or on my Instagram: itsahealthylifestyle

Vegan “brie”

This recipe has been in my drafts about 2 years…. I guess that shows how great of a blogger I am, hahah.

I was inspired to make this recipe a long time ago when I saw someone post about it in a facebook group. Only 3 ingredients to make vegan “brie”.

Before I went vegan I had a sort of love/hate relationship with brie…. Or well, I couldn’t quite decide if I liked it or not. Sometimes I liked it, sometimes I didn’t. I must admit I am not a huge fan of melted cheese, neither dairy nor vegan cheese. Something about that gooey texture just isn’t for me…

I am really selling this recipe, right?

I decided it was finally time to give this recipe a go and see whether it worked or not.

Vegan cheese (preferably plain, I used Violife cheese), cream cheese (I used oatlys) and some oat cooking cream (I also used Oatly). That is all you need.

The results….? Creamy and cheesey…. A little gooey as well.

If you let the cheese sit for 24 hours in the fridge it does create a sort of thicker outer layer resembling the outer layer of brie cheese, but not quite the same texture. Of course, I haven’t eaten brie cheese in almost 4 years so I am sure if you eat brie first and then eat this remake of it, it won’t be the same. But it does have similar qualities and textures according to me.

I definitely think I can experiment more with this recipe, maybe try another cheese brand to see how it works or add flavours to the cheese such as garlic or chilli or why not some roasted walnuts. (Even though I know brie is just plain in flavour).

Give this recipe a try. I would suggest you half the recipe if you just want to try it or are just making for one person.

Recipe:

200g vegan cheese, plain

100ml oatcream

80g cream cheese

How to:

Chop the cheese into smaller pieces.

Pour the oatcream into a pot and heat on medium. Add the vegan cheese and allow to cook until the cheese begins to melt. Keep stirring. Finally add the cream cheese.

Grease a small pot/jar and pour in the cheese mix. Place in the fridge overnight, but preferably 12-24 hours. Note, you can let it sit in the fridge overnight and then in the morning turn the jar/pot over and place on a plate and naturally it will release from the jar so that you can remove the jar and cut into the brie.

Should last in the fridge atleast a week! I would suggest you keep it covered.

You can double or half this recipe depending on how much you want to make 😊 And try different vegan cheeses if you want flavour or add your own flavour if using a plain cheese.

If you try this, let me know what you think 😊 Don’t forget to tag me on Instagram(itsahealthylifestyle) or comment down below.