We had spent the morning at the farmers market and museum with all the kids. We’d had a big breakfast, so didn’t need any morning tea but on the drive home I was dreaming of samosas.
I just love the mix of spicy potatoes and peas, but I don’t love the deep fried pastry. By the time we got home, I’d decided on my ingredients and how they would come together.
I’m so happy about these that I’m posting the recipe now, so you guys can also experience the yummy potato goodness. Feel free to play with the spices to suit your taste.
We loved the cardamom as it added a sweet element which balanced well with the spice. I don’t add salt in our cooking, but feel free to add some if you wish. You could use some miso paste for that salty taste, but the nutritional yeast is enough for us.
We ate half of the batch pretty much as soon as they were cool enough! They would be better once cooled just so the potato mixture doesn’t ooze out so much, but that part was fun!
I’ve put these rolls into hubby’s and the kids’ lunchboxes. I wouldn’t freeze them after cooking though, as the pastry will go soggy when it’s defrosted. You could however freeze the potato mixture to use later.
Recipe makes 4 rolls with some mixture left over, which I just ate!
7 medium mashing potatoes, peeled and chopped (I used the agria variety)
3/4 cup plant milk, plus extra for brushing
1 onion, finely chopped
3 cloves of garlic, finely chopped
1 cup frozen peas
1 pack vegan puff pastry sheets (I used a brand called New Way from Countdown)
2 tbsp curry powder
2 tsp cardamom
1 tsp garam masala
2 tbsp nutritional yeast
Pinch of black pepper
Sesame seeds for garnish
Preheat your oven to 180°
Line a baking tray with a silicone mat or baking paper
Boil the potatoes until cooked
Remove the pastry sheets from the packet and defrost them
Meanwhile fry the onions, garlic and spices in a frying pan with 1/4 cup water on a medium/high heat until the onions are nearly cooked. As the mixture cooks and the water evaporates, you will need to add a tablespoon of water every so often so the mixture doesn’t stick
Add half a cup of water and the peas to the onion mixture. Cook for 5 minutes until the mixture has thickened. Take the pan off the heat
Mash the potatoes with the milk and nutritional yeast, leaving a few small lumps of potato
Add the onion and pea mixture to the potatoes and mix well. Taste and adjust the seasoning as required
Lay a pastry sheet on a chopping board
Spoon 1/4 of the potato mixture onto the shortest side the pastry sheet, leaving 1cm from the edge.
Using the 1cm edge of pastry, roll the pastry over the mixture carefully tucking it underneath the potato
When you reach the end of the sheet, brush the edge with plant milk to help it to stick
Place the roll onto a lined baking tray and continue with the rest of the pastry and mixture
Brush each roll with plant milk and sprinkle with sesame seeds
Bake in the oven for 20-25 minutes until the pastry has risen and is brown and crispy
Remove from the oven and cool in the tray until cool enough to eat!
Cool completely before storing them in an air tight container in the fridge for a week
I’ve been wanting to create a great sausage roll recipe and after a few attempts, here it is. I can’t take full credit though as I did get inspiration from a lovely lady on a vegan Facebook group I’m in called ‘what kiwi vegans eat’.
We love sausage rolls, who doesn’t? The crispy, crumbly pastry and delicious filling dipped into a yummy sauce is divine.
These are super easy to whip up and are perfect for lunchboxes, morning tea, lunch with a side salad, or even dinner with a larger serving of veggies.
I tried filo pastry and it didn’t really work for me. This time I’ve used a store bought pastry; while not whole foods because it has oil in it, it is vegan. It’s called New Way puff pastry and I got it at Countdown. You could make your own, but I don’t have the time or patience for that!
So all you need is a food processor and a lined baking tray.
This recipe uses 3 sheets of pastry and you can cut them to whatever size you need.
1.5 cups cooked cannellini beans (I use dried but you can use tinned)
1/2 brown onion, chopped
2 cloves garlic
2 tbsp nutritional yeast
1 tsp cumin
1.5 tbsp chopped fresh herbs (I used corriander)
1/2 cup baby spinach
1 tsp sesame seeds
2 tbsp plant milk
1. Preheat the oven to 180°
2. Take out your pastry sheets to thaw
3. Chop onion and garlic
4. Add all ingredients except spinach, milk and sesame seeds to a food processor.
5. Blend until combined, but you dont want the beans totally mushed up. A bit of texture is good.
6. Line one edge of pastry with spinach. Top with 1/3 of the filling.
7. Roll up the pastry, leaving a 2 cm at the end. Brush with plant milk to help it stick.
8. Repeat with the other 2 sheets.
9. Place on a lined baking tray, brush the rolls with plant milk and sprinkle with sesame seeds.
10. Bake for 15 mins or until the pastry is golden brown and puffed up.
Enjoy hot or cold.
If you make this receipe let me know what you think. x
Since coming home from our holiday, I’ve not been as motivated or inspired as I was before. I think it’s the coming back to reality and the routine of normal life.
However, I was inspired by the So Vegan recipe I posted to my Facebook page yesterday. I adapted their recipe as my basil plants aren’t doing so good and I don’t have any walnuts at the moment.
This recipe is so quick, it only takes 15 minutes from start to finish and uses only 1 pot! It’s perfect for lunch or a quick dinner. It’s not only quick; but it’s full of nutrients, fiber, protein and flavour.
Josiah whose 2.5 yrs ate a big bowl and Janayah who is 1 yr ate a decent bowl for lunch today. The rest will be eaten by Jamari after his rugby game and if there’s any left I’ll freeze it for Janayah’s lunches.
For the pasta:
2 cups whole grain pasta or spaghetti
1 large head of broccoli, chopped (you can also add mushrooms)
For the sauce:
1 can cannelloni beans, rinsed and drained
2 tsp garlic (I use 3 because we love garlic)
2 tbsp nutritional yeast (for a cheesy flavour. Leave it out if you don’t like it)
1 tsp mixed herbs (I used dried)
1 tsp onion powder
1 tsp garlic powder
Pinch of salt and black pepper
1 plant milk (I use rice milk as almond milk is too sweet)
1 tbsp fresh lemon juice
1. Boil the kettle
2. Cook pasta as per packet instructions
3. Chop brocolli
4. Add all sauce ingredients except the lemon juice into a blender
4.5 if using mushrooms, cook them in water in a frying pan for 5 minutes. Add the sauce, cook on low stirring occasionally. Add more milk if you’d like it thinner.
5. With 5 minutes cooking to go, add the broccoli to the pasta
6. Once the pasta is cooked and the broccoli is to your liking, drain the water
7. Add the pasta and broccoli and lemon juice to the sauce and mix through. We add salt and pepper once we’ve tasted our food.
Serve alone or with a salad or garlic bread
Easy peasy! Let me know if you make it and what you think xx
Have you had polenta chips, they are amazing aren’t they? I had never eaten polenta before a few weeks ago. Yes, yes I’m a foodie and I’ve only just discovered polenta. I’ve seen people making it on tv shows like Master chef and My kitchen rules before, but they always made it look so complicated and something always went wrong with the dish.
I went to Cafe Green Door, an awesome cafe here in New Plymouth. I was planning to have a more substantial meal but Josiah broke loose from my grip and I had to chase him around with Janayah in the carrier! I’d lost the will to go through the menu so I just said I’ll take the polenta chips.
They were awesome. The dipping sauce was so good that I let Josiah lick the dish! I knew then that I had to make them at home. It’s been a bit of trial and error but this recipe is so easy and fool proof, you can’t mess it up!
I only cooked half of the recipe at the time of making it. It kept really well covered in the fridge until the next day and made 4 decent sized servings.
• 1.5c polenta
• 3c water
• 1tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp Masterfoods All Purpose seasoning
• 1 veg stock cube
• 1/2 tsp salt
• 2 tbsp Braggs nutritional yeast
• Bring the water to boil and add all the ingredients
• Keep stirring it until all the moisture is absorbed
• Line a rectangle pan then add the polenta mix, smooth the top and place in the freezer for 15 minutes
• Turn the mixture onto a board and cut into uniform pieces
• Bake at 200° for 15 mins then turn the chips and cook for another 10 minutes
Serve with your favorite dipping sauce as a snack or some veggies for a meal.