Lower fat vegetable oil pastry

This recipe (as well as being truly vegan 1 apart from the egg glaze – for which vegans will substitute soy milk. has no saturated or hydrogenated fat) for a lower fat pastry works well 2 Actually I’ve only tried the savoury version, but I imagine the sweet one does too πŸ˜‰

I found it on UK site “Grow your own Fruit and Vegetables” here. The writer does not give a name but developed the technique themself. I’ve tried it and it works.

Low fat pastry for a 20cm pie

  • 225g (8oz) flour
  • 1/2 tsp Baking Powder
  • 1/2-1 tsp salt
  • 2 Tbs sugar (for sweet pastry omit this for savoury dishes)
  • 50g (2oz) vegetable oil (I used rice bran)
  • 4-5 Tbs water
  • 1 egg to glaze (Vegans use soy milk)

Whisk the water and oil in a small bowl with a fork, it will quite soon turn to a cloudy emulsified mixture.

Sift flour and baking powder into a large bowl add salt (and for sweet pastry sugar).

Pour liquid into flour and pull together till it binds. If the mixture is too dry, add a little cold water. Do not overwork it or the pastry will become tough. (Barbara has been watching Britain’s Bake-off on TV so this lesson was drummed into me πŸ˜‰

Roll out thin and place (roughly half) onto the bottom of a well oiled pie plate. Patch any holes, brush with egg (this helps it become waterproof). Bake blind for 15 min at 210 C.

Add the filling and use the rest of the pastry to cover the pie, this time brush the outside with egg to glaze. Bake at 210 C until the top is brown and crisp πŸ™‚

NB:

Regular pastry uses lots of saturated or hydrogenated fat which makes it crisp and acts as waterproofing to keep the filling from making the pastry soggy. There are two things you can do to reduce this problem with low fat pastry:

  1. brush well with egg (yes, not just the top for decoration but the base of the pie too, to seal it)
  2. bake the base “blind” 3 Which means you bake the case before putting in the filling with ordinary (high fat) pastry this step is optional, while you can avoid it here you risk a soggy bottom πŸ˜‰

 

Notes   [ + ]

1. apart from the egg glaze – for which vegans will substitute soy milk.
2. Actually I’ve only tried the savoury version, but I imagine the sweet one does too πŸ˜‰
3. Which means you bake the case before putting in the filling

A repentant carnivore looks forward to a visit from the home-kill guy

...and you must admit they are looking good πŸ™‚

I’ve been busy this evening taking photos of the steers and gleefully posting them to Facebook. All this because Barbara wanted photos before the home-kill butcher visits on Tuesday. Because after hisd visit there will be three steers not four.

All of which, at least when I read some of my comments and replies on Facebook raises questions like: What’s a repentant carnivore doing slavering over the thought of juicy roasts and tender pastramis? Does this meat frenzy fit at all?

I think so, let’s conside where the meat will go:

  • The lion’s share (pun intended?) will go into our freezers to be enjoyed over coming months. It will have avoided the journey’s to the slaughter house and from there to the retail butcher or supermarket. Loads of carbon that won’t become dioxide.
  • Quite a bit will go to our children and friends. The same carbon dioxide savings (nearly).
  • Some will go to the church foodbank, and/or other places that will allow people on tighter budgets than us enjoy some prime beef.
  • Some will be roast or BBQed for parties.

Basically in all these cases the “food miles” will be way less than an equivalent commercial “product”. But what about the land? It could have produced veges instead of feeding beef… Well, yes and no, it can produce veges, we plan to increase the vege patch every year for a while. But before our house was built it didn’t it produced lambs, which made expensive trips to the slaughter house and then to the cities of NZ and the world… and no one would try to produce veges here commercially at 450m we are too high, too dry and too cold.

QED as part of a balanced diet home-kill beef is suitable for even a repentant carnivore.

Only, I now have to try harder to ensure that I am eating less meaty meals than I have over the last few months. Cooking to eat with others, who seem less repentant (or at least resistant to the delights of the bean), makes real repenting difficult.

Breads and dips

Again the photo is not our meal, I must get in the habit of taking shots of my food πŸ™ so, photo by jbcurio

One of the most pleasant Vegan lunches is breads and dips, most often when it’s just the two of us it is bread and dips, but several breads or toasts do help make it more special. The recipes are simple, keep well in the frig, and cheap too πŸ™‚

For lunch today we had hummus, skordalia, some olive oil with a little fruity balsamic at the bottom, and Miriam’s competition recipe Guacomole.

Miriam’s Vegan Guacamole

  • 1 perfectly ripe avocado (you can tell it’s perfect when then little knobbly bit where it used to be attached to the tree comes off easily when you nudge it gently-ish with your thumb).
  • 1/4 onion/red onion or one shallot or a couple of spring onions cut into tiny little pieces.
  • 1 small-medium sized tomato cut into equally tiny little pieces.
  • lemon or lime juice
  • plenty of salt and pepper
  • 1-2 teaspoons of ground cumin
  • 3 or 4 good shakes of your favourite hot sauce (I favour Kaitaia fire)

Mash up the avocado with a fork, mix everything else in, add more lemon juice etc to taste.

I omitted the hot sauce, though I got quite used in Africa to adding chili paste to my meals I don’t like to add a little chili to everything as so many Kiwis do, I also reduced the salt, making a healthy dip even more healthy.

Romanesco and blue cheese

Romanesco fractals (photo By Nick Saltmarsh)

Typical of the use-less-resources recipes I’m expecting to post is the deliciously simple Romanesco and Blue Cheese. It’s a sophisticated yet frugal take on Cauliflower Cheese. Like Cauliflower Cheese it can be either a mildly sauced side dish for unrepentant carnivores, or the main attraction with other veges and carbohydrates as the meal.

 

Its simple get one of those fascinating fractal vegetables they call Romanesco (or Romanesco Broccoli or Broccoflower) cut it into florets and steam it. When cooked (I like it still slightly crunchy) add crumbled blue cheese (any cheap but sharp variety) and a dash of cream. Stir and salt to taste.

Simple as, but sophisticated and tasty. What I’m calling (with apologies to Ray McVinnie) “cheap smart and easy”.

The long wait ;)

OK, so most of you have not been waiting with bated breath, but still I owe explanations. First came the new property, a “lifestyle block”, which meant a new life(style). Then came Christmas and summer, and feeding twentysomethings in droves, then a frantically busy time that still has not really calmed to “normal”. During this time I have seldom lived up to my Repentant Carnivore dreams. Eggs come from the family chooks, they need to be used, meat is quick and easy and kept in the freezer…

Frankly, as we look forward to slaughtering and butchering a huge steer and filling the freezers with meat, I am not sure how two vegan meals a day will work!? But yet, the penitance is still present in the carnivore πŸ˜‰

So, I’m going to try to restart this blog. I’ll again post vegan recipes as I try them and like them, but more often I suspect – under the new regime, and until I actually live the life(style) instead of living a hectic weekly commute – I will post ideas, recipes and tips that allow the use of less resources even while featuring meat, cheese and eggs.(See next post for an example.)

Forgive me, sisters and brothers, it’s been weeks since the last post

Meet the boys

…and I’m sorry. Partly it’s the time of year, but mainly it’s been a change of life (no, not that sort). Buying and moving onto a lifestyle block between Tauranga and Rotorua while still working in Auckland has taken time and effort that might have been spent writing for you πŸ˜‰

But even more it makes being a repentant carnivore difficult. We have six chooks, who produce five eggs most days, that makes eating an average of only one non-vegan meal out (breakfast, lunch and tea) difficult, at least if that meal is not to be eggs almost every day. I like eggs, I enjoyed the (British) Egg Marketing board’s slogan: “Versatile as an egg” (I also enjoyed “Eggs is cheep!” but that’s another story πŸ˜‰ But I do fancy some meals with meat…

It will get worse, we now have four big beefy guys (well, they were to have been guys, before the operation) eating up the grass at an astonishing rate. All that grass is becoming prime (half Angus) beef. Soon I’ll need to remove the “repentant” entirely from the title…

I have tried another of the competition recipes, and once marking is finished (marking student assignments, not your recipes πŸ˜‰ I should be announcing the winner! But in the meanwhile I’ll make this confession.

Staff Lunch Club

Breaking Bread is basically a lunch club... (Photo by avlxyz)

It’s a neat simple idea. It offers tastier, cheaper, work lunches with less work. Yet we cannot persuade others to join…

It’s the Carey Staff Lunch Club. The idea is simple, any menbers take it in turns to make a lunch to share with the others. The only rules are the lunch has to be cheap, tasty, filling and nourishing. (So far we have majored on beans which do these things very well, but it won’t always be beans.)

Even with two members we each have to prepare (or buy πŸ™ lunch half as often, but if we had more people the work would be more distributed and so less. So, how come despite four really tasty and attractive looking offerings no one else is beating the door down to join? Have you tried a lunch club at your place of work, how did it work? Is there a secret?

Nathan’s Really Quick, Really Tasty, Really Easy Lunch

The remains of the Really Quick, Really Tasty, Really Easy Lunch after the Carey Baptist College Staff Lunch Club had both eaten their fill
  • Can of mixed beans, drained.
  • Sundried tomatoes, sliced.
  • Fresh parsley or whatever herbs you have, torn/shredded/chopped/cut/rubbed/whatever.
  • Olive oil and a splash of balsamic, (Nathan says S&P I wonder if he meant Lea and Perrins? I used lemon juice).

Serve with nice bread and mixed leaves.

Nathan adds some ground corriander and chilli flakes or whatever I have around.

This really was really, really quick, really really easy, and pretty tasty too πŸ™‚

A sneaky vegetable – Spaghetti squah

This past week I snuck a vegetable in on my six year old daughter for dinner. I replaced her ordinary noodles in a pasta dish with spaghetti squash.

It looks uncannily like angel hair pasta, though it has a different texture. If you put sauce on the spaghetti squash before you serve it to a child they may not realize the difference, at least not by sight.

I did make one mistake. I used an Alfredo sauce that was milder than a tomato sauce. So about half way through her dinner my daughter realized what I had done. Had I used a stronger sauce she may not have noticed, or at least gotten further along before she noticed.

Of course when she realized it wasn’t “real pasta” she didn’t “like it” anymore (though she had already eaten half of it ;-)). But it leaves me hopeful for spaghetti squash in the future. Think I just need to use it in a different dish.

If you’re unfamiliar with what spaghetti squash is I’ll try to add a link or picture later. Blogging from my mobile today, which is somewhat limiting.

The “windowpane test”

Savoury Seasonings has a really useful post on What most bread recipes assume you already know the windowpane test is something I did not know and really useful.

To check if dough is kneaded enough see if you can stretch it to make a “windowpane” before it tears, if not knead some more!

(Unless you cheat and use Nathan’s no-knead recipe of course πŸ˜‰