300 g / 10.5 oz solid part of butternut pumpkin / squash or sweet potato
2 tbsp olive oil
2 small shallots, finely diced
2 garlic cloves, finely diced
a few springs of thyme, leaves picked or two pinches of dry thyme
salt, to taste
200 g / 7 oz (weight assumes leaves only) spinach
black pepper, to taste
a good pinch of nutmeg
1 sheet vegan puff pastry
2 tbsp breadcrumbs
2 tbsp chopped pecans
1 tbsp plant milk (soy milk works well), to glaze
Heat up the oven to 200° C / 390° F (20° C / 70° F less if using fan function) and line a baking tray with a piece of baking paper.
Peel your butternut pumpkin / squash or sweet potato and cut it into 1.25 cm / 0.5″ thick slices.
Brush the slices with olive oil and pop them on the prepared tray. Bake for about 20-25 minutes, until the slices are soft and lightly caramelised. Allow to cool and season well.
Heat up 1.5 tbsp of oil in a heavy bottomed pan. Add the finely diced shallots and fry on a low-medium heat until gently caramelised. Add the chopped garlic, thyme and a pinch of salt. Stir-fry until softened and fragrant.
Add in the chopped spinach and allow the spinach to wilt into the pan. Season with salt, pepper and a dash of nutmeg.
Once the spinach has wilted, allow all the moisture to cook out gently. Cool the mixture off.
Cut two smaller circles (about 10 cm diameter) and two slightly larger ones (about 12 cm diameter) out of a sheet of puff pastry. I used two upside down bowls as a guide, running a knife alongside the outer edge. The smaller circles will form the bottoms of your pithiviers and the larger ones will become the top.
Sprinkle the breadcrumbs on the surface of the smaller circles leaving a small margin all around for sealing the pastry.
Place a circle of roasted butternut squash on top, follow by a pile of spinach and top with a generous layer of chopped pecans.
Drape the larger circle over the filling to create a dome, sealing it with the end of a fork or your fingers all along the base.
Make a pronounced hole in the top of the dome to allow the steam to escape during baking. With the blunt side of a pairing knife, make shallow incisions (take care not to pierce the pastry) that go from the bottom of each pithivier to the top, following a slight curve.
Place them in the fridge for 30 minutes while you heat up the oven to 200° C / 390° F.
Brush the pithiviers with a little plant milk and optionally sprinkle with some coarse salt, sesame seeds, poppy seeds or nigella seeds.
Bake for about 30-40 minutes, until the pastry is beautifully puffed and golden. Serve with a cranberry sauce and your favourite side dishes.
This recipe and photos were created by LazyCatKitchen.com, we simply shared it. Please check them out for more great ideas!
2 small sweet potatoes, peeled and cut into cubes (roughly 4 cups diced)
2 tbsp extra virgin olive oil
1 tsp taco seasoning
1 tsp garlic powder
1/4 tsp salt
1 can black beans, rinsed and drained
2/3 cup onion, diced small
2 serrano chilis, finely chopped
1 tbsp garlic, finely minced
2 tsp taco seasoning
1/2 tsp red chili powder (cayenne)
1/3 tsp cumin powder
2 tbsp finely chopped cilantro
few tbsp of water
Blend the following in a food processor:
1/2 cup mayonnaise
1/2 cup chopped cilantro
2 chipotle in adobo peppers (from a small can)
1 tbsp honey
1/2 tsp cumin powder
1 jalapeno, roughly chopped
1 tbsp apple cider vinegar
2 cloves garlic
1/2 tsp red chili powder/cayenne
Additional Items needed:
6 Flour Tortillas
8 oz package shredded mexican blend cheese
oil as needed
To Cook the Sweet Potatoes:
Preheat the oven to 350 degrees.
In a large bowl combine the olive oil, spices and sweet potatoes together and mix well. Emtpy onto a large rimmed baking sheet and place in the oven for about 16-20 minutes or until the sweet potatoes are completely fork tender and soft. Remove from heat and set aside.
To Make the Black Beans
Heat a pot over medium high eat and add oil. Once the oil is hot add the cumin seeds and let them splutter for about 30 seconds. Next add the diced serranos, stir quickly and then add the diced onions. Cook the onions until they’re transluelcent (about 4-5 minutes).
Add the garlic, stir until just fragrant and then add the rinsed black beans along with the taco seasoning, cumin powder, and chili powder. Stir well to comine. If the seasonings begin to stick and the pot looks dry, add 2-3 tbsp of water (just enough to get the beans to be a little wet and to scrape up any of the spices from the bottom of the pot). Cook the black beans on low heat for about 5-6 minutes.
Turn off the heat , add the cilantro and then use a potato masher to mash the beans slightly (you dont want them into a puree). Set aside.
Assemble the Burritos: (you can also make these into quesadillas layering in the same way as the burritos )
Layer a flour tortilla first with 1.5 tbsp of the chipotle sauce, then top with cheese, top with a few spoonfuls of the black bean mixture, then a few spoonfuls of the sweet potoates, and then more cheese. Roll into a burrito shape and place them flap side down until you’re ready to grill them.
On a flat griddle or pan heat about 1 tsp of oil over medium high heat and place the rolled burritos on the skillet. Let the bottom get golden brown and then gently flip and brown on the tops (you may have to hold them together with two spatulas so they don’t lose shape or fall apart). Once they’re golden on both sides, remove from heat.
Serve with extra chipotle sauce on the side and enjoy!
This recipe and photos were created by TheChutneyLife.com, we just shared it! Check them out for more awesome ideas!
1 large sweet potato (cut into rounds or small wedges // skin on // organic when possible)
2 Tbsp coconut or avocado oil (see notes for oil-free*)
1/4 tsp sea salt
1 head cauliflower (grated into “rice” // or sub cooked white or brown rice)
1 Tbsp oil or water
1 pinch sea salt
1/2 tsp curry powder (optional)
1 bundle organic kale or collard greens (chopped // or other green // alternatively, prepare my Coconut Curried Greens)
FOR SERVING optional
1 batch Cilantro Chutney
Thinly sliced red cabbage
Prepare a batch of Coconut Curried Golden Lentils (not included in final cook time).
Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper.
Add sweet potatoes, oil*, and salt and toss to combine. Bake for 20-25 minutes or until tender and slightly brown on the ends.
In the meantime, prepare cauliflower rice by heating a large skillet over medium heat. Once hot, add oil or water, cauliflower rice, salt, and curry powder. Stir to combine.
Lower heat to low and sauté for 3-5 minutes, covering to allow it to steam and stirring occasionally. Taste and adjust flavor as needed. Set aside.
Next, prepare kale by heating a rimmed skillet or pot over high heat and adding 1/2 inch of water. Bring to a boil. Then place a steamer basket on top. Add kale and cover. Steam for 2-3 minutes or until just wilted and bright green. Remove from pot and set aside.
Lastly, prep any remaining serving items, such as chutney, sliced cabbage, or cilantro (all optional).
Divide sweet potatoes, curried lentils, cauliflower rice, kale, and any additional items between serving bowls and enjoy. Best when fresh. Store leftover ingredients separately in the refrigerator up to 3-4 days.
This recipe and photos were created by MinimalistBaker.com, we just shared it! Please check them out for more delicious ideas!