Mushroom Pumpkin Tart

Another seasonal vegetarian dish using the almond flax pie base is this mushroom pumpkin tart.
The first tart posted previously is the Butternut Squash Tart with Hazelnuts Tart

Mushrooms, leek, quinoa, and pumpkin combined with a little soy sauce give the tart plenty of flavour.

Mushroom Pumpkin Tart
Makes 4

Ingredients:
- 45g / 1.5oz quinoa
- 13g / 2tbsp flaxseed meal
- 120ml / 4floz water
- 56g / 2oz almonds
- 40g / 1.4oz oats
- 60g / 2oz flour
- 140g / 5oz leek, chopped half moons
- 140g / 5oz mushrooms, sliced
- 2 cloves garlic
- 22ml / 1.5tbsp soy sauce, light
- 120g / 4oz pumpkin puree
- 1/2tbsp sage, dried OR 2tbsp fresh
- ground black pepper
- 16g / 2tbsp nutritional yeast

Method:

• First cook the quinoa and then allow to cool.
• Combine flaxseed with water.
• Grind almonds in a food processor along with oats and flour. 
• Add the flax mixture and pulse until into a dough. 
• Press the dough into a tart pan lined with parchment.
• Bake in the oven at 190C / 375F for 10-12 minutes. 
• Cool on a wire rack.
• Combine leek, mushrooms, garlic in a large pan over medium heat. 
• Cook, stirring frequently, until browned and softened, about 5-10 minutes.
• Add the soy sauce, stir, then transfer to a medium bowl. 
• Stir in the cooked quinoa, pumpkin purée, sage, ground black pepper and nutritional yeast.
• Spoon into the tart crust and bake the pie at 190C / 375F for about 45 minutes, until browned and set.
• Cool for 10 minutes before serving with green vegetables. ENJOY!

Nutritional Information:

Butternut Squash Tart with Hazelnuts

This hearty vegetarian tart has some great textures and flavours: Sweet butternut squash, crunchy hazelnuts, and cheesy nutritional yeast all served on top of a fibrous, nutty pie base.

I like the combination of hazelnuts and butternut squash but I guess cashews or walnuts could also be used as an alternative. Dry roasted hazelnuts can be bought in bulk which saves time, but it's also relatively easy to do at home simply by toasting the hazelnuts in the oven for about 10 minutes at 190C / 375F. Remove shells by rubbing nuts between palms.

Once cooled, individual slices can be wrapped in cling film and frozen for future meals. I've also doubled the ingredients for this dish and made the tart in a 9inch pie dish with a deeper base, and then cut into 8.

Butternut Squash Tart with Hazelnuts
Makes 4
Click HERE for a printable recipe card.

Ingredients:
- 13g / 2tbsp flaxseed meal
- 120ml / 4floz water
- 56g / 2oz almonds
- 40g / 1.4oz oats
- 60g / 2oz flour
- 450g / 16oz / 1 small butternut squash, cubed
- 85g / 3oz onion, chopped
- 30g / 1oz hazelnuts, roasted and chopped
- 1 egg, beaten
- 16g / 2tbsp nutritional yeast
- ground black pepper

Method:
Combine flaxseed with water.
Grind almonds in a food processor along with oats and flour. Add the flax mixture and pulse until into a dough. Press the dough into a pie/tart pan lined with parchment.

Bake in the oven at 190C / 375F for 10-12 minutes. Cool on a wire rack.

Lightly spray the butternut squash cubes with cooking spray and ground a little black pepper (if desired) and then roast in the oven at 200C / 400F for 30 minutes, until tender and golden brown.

Meanwhile, cook the onions in a pan sprayed with cooking spray. Add 1tbsp water to the pan and cook for 5-7 minutes until onions are browned.

Transfer onions and roasted squash to a large bowl and add hazelnuts, egg, and nutritional yeast. Gently stir to combine, grinding a little black pepper.

Spoon mixture into pie base and pat down gently. Bake in the oven at 200C / 400F for 30-40 minutes, until the filling is hot.

Allow to cool for 10 minutes before slicing into quarters. Serve with green vegetables. ENJOY!

Click HERE for a printable recipe card.

Nutritional Information:

Chocolate Tofu Pie with Cashew Crust

After recently posting about my Chocolate Tofu Mousse recipe, I wanted to create a pie using the cashews. The tofu mouse is delicious simply eaten by itself, but similar to my Chocolate Pudding recipe, nuts can be used to make a natural and healthy pie crust (instead of using store-bought cookies and butter). I love my previous recipe which uses almonds: Chocolate Pie with Almond Crust!

Usually when I use cashews, I simply measure out the required amount - straight from the container - and add them to my recipe. However, on this occasion, I thought I'd try soaking them first as I've read many articles on the internet about soaking nuts - "essential for proper digestion".
Sites include:
Benefits of Soaking Nuts and Seeds
How to Soak Nuts
Is Soaking Nuts Necessary & How To Properly Soak Your Organic Raw Nuts!

There is a lot of information and various instructions regarding why and how to soak and dry all nuts, including cashews. The general consensus is that the harder the nut, the longer it takes for them to soak. The time required is anywhere between 2 to 6 hours. Anything over 6 to 7 hours will turn the cashews bitter. However other sources say you should soak overnight!

It seems common to refresh the water every 3 to 4 hours to get rid of all the enzymes. Some sources say the water should be salted - to help neutralize the enzymes.

When drying nuts, a dehydrator is popular. Drying nuts in the oven can also be done, with the emphasis being on a low temperature (100F) setting. If nuts are stored without fully drying they can go slimy and moldy. I don't own a dehydrator so I set my oven to the lowest temp setting (170F), put the cashews in the oven during the preheat phase, dried for 10 minutes and then turned off the oven but left the cashews inside for another 10 mins until cool.

The cashews never really dried out completely. However, as I was blending these nuts with other ingredients, I wasn't too concerned.

Cashew Pie Crust
Makes 4 pie crusts
Click HERE for a printable recipe card.

Ingredients:
- 85g / 3oz cashews
- 80g / 3oz oat flour
- 20g / 1tbsp honey

- 30ml / 2tbsp water

Method:
In a food processor, grind the cashews, then add the oat flour, honey and water.

Blend to combine into a dough, adding another tbsp water if needed.

Spoon into dishes. Flatten and smooth the surface.

Spoon the tofu mousse mixture on top of the cashew crust.

Chill in the fridge. ENJOY!

Click HERE for a printable recipe card.

Nutritional Information:

Cashew pie base NI

Chocolate Tofu Mousse NI

Chicken and Mushroom Pie

I love chicken pie. I made this version with carrots, celery, courgette and mushrooms. You can add peas or leeks to the pie if you prefer alternative vegetables. The calorie count is higher than my usual recipes posted to this blog. However, this is what I call a 'proper' meal (i.e. over 500 calories) and is very filling. I guess it's not everyday you get to eat pie!

Chicken and Mushroom Pie
Makes 6 slices

Ingredients:

- 560g / 20oz chicken breast

- 280g / 10oz carrots

- 150g / 5oz courgette

- 200g / 7oz celery

- 140g / 5oz mushrooms

- 200g / 7oz onions

- 56g / 2oz margarine, light

- 60g / 2.1oz flour

- ground black pepper

- 480ml / 16floz chicken broth, reduced sodium

- 240ml / 8floz unsweetened almond milk

- 420g / 15oz / 2 pie crusts, unbaked

Method:

Preheat the oven to 425F / 220C. 

In a saucepan, combine chicken, carrots, courgettes, celery and mushrooms. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

In the saucepan, cook the onions in margarine until soft and translucent. 

Stir in the flour and ground pepper. Slowly stir in the chicken broth and almond milk. Simmer until thick.

Remove from heat and set aside.

Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over the top.

Cover with top crust, seal edges. Make several small slits in the top to allow steam to escape.

Bake in the oven for 30-35 minutes, or until pastry is golden brown.

Cool for 10 minutes before serving. ENJOY!

Nutritional Information:

Chocolate Pie with Almond Crust

This recipe uses the chocolate pudding recipe from a previous post, plus an almond crust for the pie base. Unlike traditional crusts that usually use crushed digestive biscuits or graham crackers mixed with melted butter, this base uses blended almonds and oat flour, with a little oil and honey to bind the mixture together.

Almond Pie Crust 

Makes 4 pie crusts

Click HERE for a printable recipe card.

Ingredients:

- 56g / 2oz almonds

- 37.5ml / 2 1/2tbsp olive oil

- 40g / 2tbsp honey

- 80g / 2.8oz oat flour

Method:

In a food processor blend the almonds into find crumbs, the size of sand. 

Add the oil, honey and oat flour.

Process again until the dough comes together. It should stick together when pressed between your fingers. If it doesn't, try blending it for a bit longer. 

Spoon out into four 10cm/4" diameter dishes. Flatten and smooth the surface.

Spoon the chocolate pudding mixture on top of the almond crust.

Chill in the fridge. ENJOY!

Click HERE for a printable recipe card.

Nutritional Information:

Almond Pie Crust

Chocolate Pudding