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Pies / tarts

Desserts/ Pies / tarts

POTATO PARTY DESSERT – SWEET POTATO AND CHOCOLATE PIE

Making dishes for a Potato Party or a Po-Tarty is pretty easy when it comes to entrees and mains.

There were curries, mashes, stews, salads, stuffed, baked, air fired etc but what about dessert?

How about a Sweet Potato and Chocolate Pie?

The recipe I created for this is based on my numerous experiences tucking into a delicious sweet potato dish at Mrs Wilkes Dining Room in Savannah, GEORGIA in southern USA.

This pie includes baked marshmallows on top, in this case Dandies which are vegan.

SWEET POTATO AND CHOCOLATE PIE

Print Recipe
Serves: 8-12 Cooking Time: 30M

Ingredients

  • BASE
  • 2 packets of Arnotts Chocolate Ripple biscuits
  • 4 tablespoons of Nuttelex Lite spread
  • FILLING
  • 4 medium sized sweet potatoes (peeled)
  • 2 tablespoons of brown sugar
  • 2 tablespoons of cinnamon
  • TOP
  • 9 Dandies vegan marshmallows
  • Chocolate sauce to garnish

Instructions

1

Peel the skin off the sweet potatoes, cut into small pieces and cook in a stove top steamer.

2

While the cooking occurs make up the pie base.

3

Place the biscuits and butter spread into a blender.

4

Blend on a medium to high speed until you have a pliable crumb mix.

5

Tip the crumb mix into a 25cm

6

Using your a clenched fist 👊 spread and flatten the crumb mix to fill the tin ensuring the base and sides are completely covered.

7

Run a small sharp knife around the top edges of the trim to remove any excess bits of the crumb mix.

8

Place in the fridge.

9

Once the sweet potato is cooked tip it into a large mixing bowl.

10

Add in the brown sugar and cinnamon and mash until well mixed and smooth. Set aside to cool.

11

Pre-heat your oven to 180 degrees Celsius.

12

Once cool remove the pie crust from the fridge and fill with the mashed sweet potato.

13

Place the vegan marshmallows on top and place in the oven.

14

Cook until the marshmallows start to brown and expand.

15

Remove from the oven.

16

To serve hot - garnish the top with your favourite vegan chocolate sauce.

17

To serve cold - place the pie back in the fridge to cool. When serving garnish the top with your favourite vegan chocolate sauce.

Dinner/ Pies / tarts

LEST WE FORGET – ‘REMEMBERING OUR ANZACS’ ROSEMARY PIE

I thought one way I could pay my respects on this ANZAC Day is to cook a meal that somehow reflects on the sacrifices made by our Australian soldiers so we can live the life we do today.

My aim was to cook something Australian, with only a few ingredients and that one of them be rosemary.

Rosemary holds a significant place in our military history. The Australian War Memorial website states:

“Since ancient times this aromatic herb has been believed to have properties to improve the memory. Perhaps because of this, rosemary became an emblem of both fidelity and remembrance in literature and folklore.

Traditionally, sprigs of rosemary are worn on Anzac Day and sometimes on Remembrance Day, and are usually handed out by Legacy and the RSL.

Rosemary has particular significance for Australians, as it is found growing wild on the Gallipoli peninsula.”

So here is my ‘Remembering Our Anzacs’ Rosemary Pie.

'REMEMBERING OUR ANZACS' ROSEMARY PIE

Print Recipe
Serves: 6 Cooking Time: 35M

Ingredients

  • 2 cups of flour
  • 1/4 cup of vegetable shortening
  • 1/2 teaspoon of salt
  • 1 cup of plant based milk
  • 1 bag of Linda McCartney vegan mince
  • 3 sprigs of rosemary
  • 2 tablespoons of vegan gravy mix
  • 1/4 cup of water

Instructions

1

Pre-heat oven to 180 degrees Celsius

2

Place the flour and salt into a mixing bowl. Stir to mix together.

3

Cut the vegetable shortening into small pieces.

4

Place the shortening into the flour and use a fork to crumble all of the pieces. Stir well to mix together.

5

Slowly pour in the milk and mix together. Don't over mix. It is ready when you can make a ball in the middle of the bowl with no dry ingredients remaining.

6

Sprinkle some flour on a clean hard surface.

7

Place the dough ball down and roll out a circle large enough to cover your pie dish with a bit extra hanging over.

8

Lift up the rolled out pastry and carefully place into a greased pie dish.

9

Cut of any excess pastry from outside the pie dish.

10

Layer the bottom of the pastry with rosemary sprigs.

11

Tip the vegan mince into the pie dish mixing in more rosemary.

12

In 1/4 cup boiling water add the two tablespoons of vegan gravy mix and stir vigorously. Allow to sit until it thickens.

13

Slowly pour the gravy mix into the pie mix. Garnish with a rosemary sprig.

14

Bake at 180 degrees Celsius for 35 minutes.

Dinner/ Lunch/ Pies / tarts

SMOKEY EGG TOFU AND CHEESY SPINACH PIE

This pie started off with my first attempt at making a cauliflower base in place of the usual pastry one.

I used a bit of plant based butter as a binding agent. Probably could have done with a bit more but it didn’t work out too bad.

Check out my recipe below.

Dexter supervising progress on the oregano cauliflower pie base from the lounge…ha ha!

SMOKEY EGG TOFU AND CHEESY SPINACH PIE

Print Recipe
Serves: 6-8 Cooking Time: 30-35M

Ingredients

  • 1 large head of fresh cauliflower
  • 600 grams of organic silken tofu
  • 1 bunch of fresh spinach
  • 1 tablespoon of plant based butter
  • 1 teaspoon of Indian black salt (smells and tastes like egg)
  • 1 handful of plant based cheese shreds
  • 2 shakes of dried oregano herbs
  • Three turns of a pepper grinder
  • Smokey seasoning

Instructions

1

Cut off cauliflower florets. Rinse in water. Place them in a blender with the oregano and plant based butter. Blend until well mixed and crumbly.

2

Grease non-stick pie dish then fill with the cauliflower mix. Shape the mixture just like you would pastry all around the dish.

3

Place in the oven at 170 degrees celsius until it starts to brown (20 minutes). Take out of the oven and set aside.

4

In a pot place the silken tofu, spinach, cheese shreds, Indian black salt, pepper and smokey seasoning to taste. Mix ingredients together and stir every few minutes. It is ready once the liquid from the tofu has disappeared. Take off the hit and allow to cool down to warm.

5

Place mixture into the cauliflower pie base and place back in the oven at 170 degrees celsius for 15-20 minutes.

 

Lunch/ Pies / tarts

DELICIOUS BLACK GARLIC VEGETABLE PIE

This pie was delicious and black garlic was the star of the show.

The idea came about after I discovered black garlic at a local market. Not only did I like the taste but it was grown in the local region.

By the time I got home I had decided to try it in a pie.

Check out more about black garlic.

Black Garlic Vegetable Pie

Print Recipe

Ingredients

  • savoury pastry
  • vegan mince of your choice
  • veggies of your choice (I used peas, carrots, beans broccoli and cauliflower)
  • thyme
  • smoked cheddar style cheese
  • potatoes
  • black garlic cloves

Instructions

1

Fill a pie dish with the pastry and cover with foil and baking beads.

2

Par bake at 180 degrees celsius (about 12 minutes)

3

Place black garlic, vegan mince, vegetables diced or cut really small, thyme in a frypan and cook without oil for 15 minutes. Add a bit of water if needed. Once cooked set aside.

4

Steam potatoes then mash adding in plant based butter and grated smoked cheddar style cheese.

5

Fill pie shell with veggie mix the top with the mashed potato.

6

Garnish with black garnish clove then place in the oven and bake for 15 minutes at 180 degrees celsius or until it starts to brown on top.

Notes

Black garlic cloves have a similar consistency to jelly beans and has a slight sweet taste to it.

Desserts/ Pies / tarts

QUICK AND EASY MINI CUSTARD TARTS

Apart from getting some ice cream out of the freezer (plant based off course) this has to be one of the easiest desserts to whip up.

You could make everything from scratch but hey why bother when you can pick up some pre-made pastry and custard when you’re out shopping.

All you need are three ingredients and about 15 minutes.

Quick and easy custard tarts

Print Recipe

Ingredients

  • Pre-made pastry (Let defrost till soft)
  • Pre-made plant based custard
  • Cinnamon

Instructions

1

Pre-heat your oven to 180 degrees celsius.

2

Place pre-made pastry into mini tart tins.

3

Cover pastry with foil and fill with baking balls.

4

Bake in the over for 15 minutes, removing the foil and baking balls for the last 5 minutes.

5

Remove from the oven and fill with the custard.

6

Sprinkle with cinnamon and enjoy.