Carroty Cheese & Potato Pie

You will need:

5 carrots, chopped

1.5kg potatoes, chopped

250g cheese (or vegan alternative), grated

3 tbsp natural soya yoghurt (I like to make my own but today I used a store-bought version)

2 medium, ripe tomatoes, sliced

 

1. In a large saucepan, place the carrots and potato. Cover with water.

2. Bring to the boil and cook until tender.

3. Remove from the heat and drain, retaining the liquid.

4. Add 2/3 of the cheese along with the yoghurt and enough of the drained water to mash.

5. Using a potato masher, mash until soft and creamy.

6. Place into a casserole dish and arrange the tomato slices on the top.

7. Sprinkle the remaining cheese on the top.

8. Place under a grill until the cheese has melted and the tomatoes have softened.

9. Serve immediately with a green salad.

Savoury Vegetable Crumble

I love fruit crumbles. I try to make them with plain fruit nowadays, to lessen my family’s sugar consumption. I wanted to try a savoury crumble for a change. This is what I came up with. It is delicious served with chunks of home made wholemeal bread.

 

You will need:

900g mixed vegetables, fresh or frozen, such as broccoli, carrot, cauliflower, peas, etc.

1 onion, chopped

2 teaspoons olive oil

2 heaped dessertspoons of flour (soya flour works well)

300ml soya milk

1 teaspoon dried mixed herbs

1 teaspoon garlic granules

black pepper, to taste

 

For the topping:

120g wholemeal flour

25g margarine

50g smoked soya cheese, grated

75g mixed seeds (I use a blend of pumpkin seeds, sesame seeds and sunflower seeds)

 

1. Steam all the vegetables until they are cooked, or boil in a large pan with just enough water to cover.

2. Drain the vegetables but do not discard the water.

3. Heat the oil in a pan and add the onion. Cook over a gentle heat until the onion softens and glistens, then add the garlic.

4. To the onion and garlic add the two heaped spoonfuls of flour. Stir gently until the flour and onion have combined.

5. Add 30ml of the milk and stir until it forms a smooth paste.

6. Add the rest of the milk and 150ml of the vegetable water.

7. Turn the heat up and bring to the boil, stirring continuously.

8. Keep stirring for another minute or so, until the mixture has thickened into a sauce.

9. Add the herbs and seasoning.

10. Put the drained vegetables into a casserole dish (or other oven-proof dish).

11. Pour the sauce over the vegetables.

12. Now make the crumble topping. First, place the flour into a bowl.

13. Add the margarine and rub it into the flour using your fingertips. Continue until it the mixture resembles breadcrumbs (this will take a few minutes).

14. To the crumble mix add the smoked soya cheese and seeds. Stir with a wooden spoon until combined.

15. Spoon the crumble mixture over the top of the vegetables and smooth it out.

16. Bake in a pre-heated oven at 200°C  for 20 minutes, et voila! Enjoy.

 

TOP TIPS

If you’re baffled by the idea of rubbing margarine into flour, check out this youtube video. Gordon Ramsay does the crumble topping at about 2 minutes in, and although he seems to do it lightning fast, he demonstrates the technique required to make the crumble topping (of course, if you’re doing the savoury crumble above, you leave out the sugar, and instead of the muesli you add the soya cheese and seeds).

 

 

I have to say I love the combination of fresh apples with skins intact (I always leave the skins on apples) and dried cranberries. I might just have to try this dish for myself!