Hey dear friends! Today, I am delighted to be sharing one of personal favourite recipes with you – Spanish Omelette (Tortilla de Patatas). This is no ordinary omelette, however, as it’s 100% plant-based!! Yep, not a single egg in sight. In my pre-vegan days, Spanish Tortilla was a favourite comfort food of mine, but I love this vegan version even more. Not only is it delicious, it’s cruelty-free (no hens or chicks are harmed in the making of this omelette) AND healthier than the traditional version. It’s lower in fat, contains zero cholesterol, and is a rich source of plant proteins, B vitamins, vitamin C, and an array of minerals including potassium, magnesium, zinc and iron.
Healthy, tasty AND cruelty-free. A winner all round!
Here in the UK, the temperatures are starting to cool off and there is definitely change in the air. So to celebrate the start of another beautiful season, for this month’s entry to the Suma Blogger’s Network I’d like to share my Curried Vegetable Pasties ❤️
I’m a huge fan of pasties, especially the home-made variety. You can fill them with all manner of vegetables, herbs and spices. One of my all-time favourites is this curried pastie. With its warming flavours and beautiful golden and red hues, this has to be the perfect pastie for Autumn. Continue reading “Curried Vegetable Pasties (Vegan / Dairy-Free)”→
Apologies for the delay in posting this week’s recipe, but Lil’ L had the last week off school for half-term break. M managed to take four days off work so we really made the most of the family time together. We’ve been on bike rides in the beautiful Cotswold hills, forest and lake walks, a day trip to Cardiff, a couple of trips to the cinema and a visit to Hertfordshire to celebrate a family 50th wedding anniversary. It’s been one amazing, fun-packed week!
I also managed to create a tasty new recipe during the half-term break. The recipe was inspired by these beautiful chives (gifted to me by my friend Vicky ♥) and some tasty cheese scones that Lil’ L baked during a school cookery class.
For me, ‘cheese and chives’ is one of those classic flavour combos, and I could just imagine how well the combo could work in a savoury English scone.
I absolutely love this time of year, with the trees full of blossom and the wisteria out in flower. Not only does it look stunning, but it smells glorious too! Here in Bath, the weather is finally starting to warm up and we’ve actually managed a few meals in the garden this past week. Our dinners have definitely shifted to lighter dishes, and I’m looking forward to sharing some of our favourites over the coming weeks.
The rolls are a vegan twist on the classic Vietnamese spring roll. Instead of meat or prawns, the rolls are filled with a rainbow of fresh veggies, making them both visually beautiful and delicious.
For the first time in ages, we had a weekend of glorious sunshine here in Bath. This gave us the perfect opportunity to get outside and do some gardening. Lil’ L helped me tackle the weeds, while M took on the monster challenge of mowing the lawn (which looked more like a jungle after all the rain we’ve had recently).
Since they’d worked so hard, I thought I’d make the boys some veggie pasties for lunch. While I was making them, I took a few pics and jotted down the recipe so I could share it with you.
I love to use a selection of colourful veggies in the pasties, but you can basically choose whatever veggies you like. Always include a little onion though, as this helps add flavour.
Until this weekend, I’d always given M the task of rolling out, cutting and folding the pastry as I was convinced that I wouldn’t be able to make them neat enough.
It turns out, it isn’t hard at all! And if I can do it, you definitely can!
In fact, I actually really enjoyed pastie making this weekend, though I did combine it with some loud dance music and a boogie round the kitchen. Anyone else like to boogie in the kitchen? I find it makes prep & washing up much more fun and far less of a chore.
These home-made pasties are packed with goodness. The pastry’s made with wholemeal flour and we’ve crammed as many veggies inside as we could possibly fit. While they are most delicious served freshly baked, they can also be eaten cold and make a tasty treat for lunchboxes and picnics.
Hand on time: 30 minutes Ready in: 1 hour 40 minutes
140g / 1 cup fine wholemeal (whole wheat pastry) flour or chapatti flour
140g / 1 cup plain (all purpose) flour or chapatti flour
¼ tsp salt
100g / ½ cup dairy-free spread / vegan butter or aroma-free coconut butter
5-8 TBSP cold water
Selection of mixed vegetables (3 packed cups’ worth / about 450g / 16 oz), finely diced
One of our favourite combinations is:
1 small onion
1 small sweet potato
1 small carrot
1 small red bell pepper
2 white cabbage leaves
1 large handful of spinach
1 Place the flours, salt and dairy-free spread/butter in a food processor and whiz to combine. Add water through the funnel, a little at a time, until the crumbs start to come together. The amount of water needed will vary depending on the type of flour and butter used. Scoop the dough into a ball, wrap in cling film (plastic wrap) and chill for 30 minutes.
2 Preheat the oven to 190C (170C fan) / 375F. Line a large baking sheet with non-stick baking paper.
3 Mix all the filling ingredients together in a large bowl. If using spinach, first wilt it by placing it in a strainer and pouring boiling water on top. Run under cold water to cool it down, squeeze hard to remove the excess water then roughly chop.
4 Divide the pastry into six balls (I weigh my pastry to divide it equally). On a lightly floured surface, roll each ball into a circle with an 18cm / 7 inch diameter (I use a side plate as a template). Place ½ cup of vegetables on one half of the circle, leaving a small border. Brush the pastry edge with a little milk or water. Fold the pastry over to form a half moon. Crimp the edge using a fork or knife handle, to seal. Repeat for the remaining five pasties.
5 Place the pasties on the prepared baking sheet. Brush the tops with milk and pierce twice to allow the steam to escape. Bake for 40 minutes, or until the pasties are dry to the touch.
6 Stored in an airtight container, these pasties will keep in the refrigerator for five days. They can also be frozen prior to baking.
With the weeding and mowing finished, Lil’ L couldn’t wait to tuck into his warm pastie.
I sneakily took some pics before he had time to spot me and pull a funny face 😉
Looks like he’s really enjoying it 🙂
Uh oh I’ve been spotted!
Time to go!
Have a wonderful week everyone. I hope the sun shines wherever you are!