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.

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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.

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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)

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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!

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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 🙂

 

Chickpea tofu

Tofu is typically made out of soybeans… so if this can be called tofu is uncertain.

However it’s cube formed and rich in protein… so similar to tofu.

Infact i thought…. why not do a little nutritional comparison. The nutrition lover in me finds things like that fun!!!

Of course… there are different types of tofu which have different nutritional values, but tofu – whether firm, soft or marinated is all based on the same thing, soy beans.

And with chickpea flour which has turned into chickpea tofu, i am going to base the “nutrition” on just chickpea flour 🙂

Both tofu and chickpeas are based on beans, meaning that are rather similar in nutrition.  Both are rich in protein. However chickpea flour  is a better source of folate and iron compared to tofu, which has more calcium than chickpeas. Of course, depending on the amount you eat and the fact that chickpea flour is grounded chickpeas and therefore more “nutritios per gram” than tofu… that also matters.

Both chickpea flour and tofu are good sources of protein, so a good alternative for meat or fish or if you don’t want to eat just beans or lentils.

 

For those who have a soya allergy, chickpea tofu is a great alternative as it is rather similar in nutrition and a similar to tofu in consistency, but doesn’t include the soya beans!

The consistency and taste of chickpea tofu?

Well, it’s soft just like tofu… however when fried it doesn’t quite have that firmness which tofu does.

If you have eaten chickpea pancakes before… well it’s similar to that. Almost anyway.

It does work to marinate this tofu however the crispiness is not the same as pressed tofu. But nonetheless it is very tasty and also easy to make!!!

 

Recipe:

Ingredients:

120g chickpea flour

440 ml water

Pinch of salt

Pinch of garlic powder

Pinch of onion powder

1 tbsp nutritional yeast

Optional, 1/4tsp turmeric for colour

How to

Grease a baking tray with some oil, or line with parchment paper.

In a bowl add the chickpea flour and seasoning. Then slowly add the water while continuously whisking. You don’t want any clumps, so my suggestion is to use an actual whisk and not a fork.

When the mixture is clump free, pour into a pot.

Heat on medium and stir continuously. The mixture will begin to thicken rather quickly and become rather gelatinous… but keep stirring, there is risk that it will burn or turn clumpy otherwise. Keep stirring, in total I cooked mine for about 5-7 minutes. It was thick and cooked all the way through.

Once cooked, pour into your baking tray and spread out evenly. Allow to cool slightly before placing in the fridge for 2-4 hours or preferably overnight.

In the morning, or after about 8 hours the chickpea tofu will have firmed up and you should be able to cut it into desired shape. Such as small cubes or long fry shapes. You can eat it just as it is, or cut into cubes and marinate before frying. Or you can just fry as it is in some oil.

I finished mine in about 2 days, so unfortunately, I can’t tell you how long it will last. But I would say that it should be fine about 3-5 days in the fridge, however I can not tell you how the consistency or taste will turn out.

I will remake a batch and allow to sit in the fridge for 2-3 days and then update with the results… or unless someone else tries before me and can update in the comments section.

Not, you can vary the seasoning according to preference. And I am pretty sure you can use vegetable stock instead of water, which will give it a lot more flavour 😊

I will also remake this recipe and try baking the chickpea tofu once it is done, to see what the results are… so expect an update on that front as well.

Sweet chilli cauliflower & tofu with rice noodles|Vegan | Gluten free

At the moment i have been craving lots of different foods. I.e wanting to eat something different than my typical meats.

I have been craving alot of asien food… or i think it is asien?

Rice paper rolls with peanut butter sauce.

Dumplings.

Sushi.

Noodle dishes.

Sweet and sour dishes.

I have actually thought about getting a take away because i have craved it so badly… but i thought, why not just try to create my own version? Sure it may not taste exactly the same, but it would be cheaper anyway.

So i decided to try to make some sort of sweet and sour/sticky sesame/sweet chilli cauliflower dish with noodles and cashews.  And it turned out surprisingly good! Maybe a few changes, and next time i might try baking the cauliflower in the sauce instead of frying. But from what i have tried it tastes good! (This was my work lunch for today!)

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Recipe can be made vegan by using tamari or a gluten free soya sauce.

 

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Butternut squash and carrot soup | Vegan & glutenfree

I feel like i say i don’t like a certain food, only to realise that i do infact like it, haha. My tastebuds really do change, but i guess it is about how i prepare it as well.

I said i didn’t like brussel sprouts, turns out that i do. However i have been a little put off them (as i ate SO MANY brussel sprouts last autumn/winter), so even if i have seen them on “sale” at store, i haven’t been tempted to buy them. [The same thing happened with oats… i ate so much of it, that it took me several months to finally buy and enjoy oatmeal again].

In the past i said i didn’t like eggplant… well turns out that i do, if i roast it or stuff the eggplant and roast it.

And so many times in the past i have tried butternut squash but i just haven’t been a fan of it…. that was until i made THIS casserol which contained oven roasted butternut squash and i realised.. it was actually good. So i decided to give this vegetable another chance, maybe my tastebuds have changed. And all i can say, is that i am glad i gave it another chance because this soup was delicious!

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Butternut squash and carrot soup with a coconutmilk base! And i think i am going to roast the other half of the butternut squash in the oven 🙂

One thing i don’t like about this vegetable… is trying to peel it/get rid of the skin. It feels like a very dangerous task trying to chop away the peel, and that makes me a little apprehensive to buy it too often, haha. I just need to find a good and safe way to peel this squash!

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Cauliflower and broccoli gratin | Vegan recipe

Do you ever just throw together a meal/recipe and think…. why haven’t i made this before? 

If i am honest… this is pretty much my thoughts whenever i make something new and different from my usual vegetable bowls! Just like with most of my recipes, i am pretty sure they have been made before by someone else who has exact measurements and perfect recipes…. that is not how i roll on this blog. My recipes are just thrown together and improvised, sometimes they turn out great… sometimes not. But i don’t usually share the meals that don’t turn out so great! Like the vegetable pie i made last week… it may have looked ok, but taste wise it was not that great and i have yet to try make an updated version…. who knows when that will happen.

This recipe however was SOO good and so simple. Part of me is wondering why i choose to eat and make a warm dish when it is already so warm outside…. this meal is better suited for cold days. Also, i thought this meal would last more than a day… but nope, i ate one half for my meal and ate the rest of the gratin before bed, hahahah. I’ll have to remake this again another day.

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So onto the recipe then?

You can make this either using fresh cauliflower and broccoli, or frozen which you just dethaw!

Note, you can roast potatoes in the oven at the same time as the gratin!! My suggestion is to combine this gratin with some salad and roast potatoes! Maybe some fried tofu on the side as well 🙂

Ingredients:

Either 1/2 cauliflower head cut into small florets, or the same amount but frozen cauliflower

Either 1-2 broccoli heads, or the same amount but frozen broccoli

1 vegetable stock

1 onion (red or white both work!)

2-3 garlic cloves

c.a 300ml oat cream (I am sure another cooking cream also works)

c.a

c.a 1 tbs corn flour

C.a 1 tbs water

Bread crumbs (no exact amount)

Oil to fry in

**Optional, vegan cheese or nooch

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How to:

Preheat oven to 210 degrees celsius.

Begin by boiling the broccoli and cualiflower florets until medium-soft. I.e not mushy, but not raw either. Once boiled, pour away the water and add the florets to a baking pan.

In a pot, fry the chopped and diced onion and crushed garlic in some oil. Once they have begun to soften, crumble the vegetable stock and add to the pot along with c.a 1 tbs water. Stir until the vegetable stock has dissolved.

Then add the oat cream and allow to cook. Lastly add the corn flour and allow the sauce to thicken slightly. Note, you can add some grated vegan cheese or nooch to the mix for an extra cheesey taste!

Once the sauce has thickened, pour it over the cauliflower and broccoli.

In a bowl combine bread crumbs with garlic and salt. Pour the mixed bread crumbs over the broccoli-cauliflower mix. ** Optional, add more grated vegan cheese or nooch before you add the bread crumbs.

Place the baking pan into the oven and bake in the oven c.a 30 minutes or until the gratin begins to look golden brown and crispy.

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