ENGLISH COTTAGE PIE

Wholesome & nutritious comfort food that you will always return to.

Serves: 4

Prep & cook time: 1 hour

Difficulty: Easy

Ingredients for mince:

• 1 Onion, peeled & diced

• 2 T Oil

• 2 Bay leaf

• 1 t Thyme

• 1 Carrot, peeled, finely diced

• 1 C Green beans, washed, finely chopped

• 1 C Soy mince

• 3 C Kettle boiled water

 

• 1/2 C Lentils

• 8 Tomato, diced

• 1 t Oregano

• 2 T Balsamico

• 1 T Salt (PHRS or Sea)

• 3 Garlic cloves crushed

• 1 C Kettle boiled water

Method:

• Add to large pot in that order, sweat onion for a couple of minutes with oil, bay leaf, thyme.  Add carrot and beans, then add mince, toss to add flavour, then water so that it doesn’t burn. Add the rest of the ingredients in that order. Whilst cooking on low, prepare potatoes.

For the Swedish Potatoes:

• 4 Large Potatoes, peeled, quartered

• Good quality salt

• White pepper

• 1 t Nutmeg ground

• 1 T Coconut oil

• 1/4 C Coconut milk

• 1 C Swedish peas

• 2 T Flaxseed ground

• 2 T Nutritional Yeast

• Vegan cheese, grated

Method:

• Cover potatoes with kettle boiled water, add salt to taste, boil for 20 minutes or until ready/almost soft

• Mash, add spices to taste accordingly, add coconut oil, mash some more, add coconut milk, mash again, adjust spices, add peas, gently toss with spoon. Add/spoon to ‘meat’ base. Smooth over, sprinkle finishing touches. Then bake until satisfied (half hour should do it).

Thank you so much Penny for inspiring me to recipe this one for you and everyone else, much love. Forever your Chef.

 

MEZZELUNE OKA

Half moon dumpling pockets, filled with butternut mix, topped with sauce dillon.

Serves: 4

Prep & cook time: 30 minutes

Difficulty: Easy

Ingredients: 

• 28 Pieces of dumpling dough (round)

• 1 Butternut, peeled, seeded, chopped

• Handful walnuts, lightly processed

• 2 Garlic cloves, chopped

• Nutmeg pinch

• Salt & pepper to taste

• Handful parsley, chopped

• Sauce dillon

• Cherry tomato, as garnish

Ingredients for sauce dillon:

• 2 T Oil

• 1 T Flour

• 1 Can coconut cream

•  1 t Salt

• 1/2 t Pepper ground

• Nutmeg pinch

• 6 T Dill, finely chopped

Method: 

• You will need to defrost your dumpling dough beforehand so, take out the freezer at least two hours ahead of time.

• Start with butternut filling. Boil butternut until soft, drain, then add nuts, garlic, nutmeg, and salt & pepper to taste. Hand mash. Reduce moisture consistency in the mix. The consistency of the mix should not be wet. Set aside.

• Lightly dust down counter with flour, separate dumpling dough, spoon butternut mixture to the centre of each circle using 1 T.

• Fold each circle over, then bind them together using the back of a fork, pressing down the edges. Cover with clean slightly damp dish towel.

•  Continue with sauce dillon. Heat oil in  pan, add flour, stir out any lumps, then add cream and the rest of the ingredients, stir.

• Turn sauce down to low, gently slip mezzelune into the sauce to cook for 10 minutes, remove, cover, keep hot, and proceed with following batch.

• Plate, serving 7 pieces to each portion, drizzle left over sauce dillon to dishes, garnish with cherry tomato.

Note: You are welcome to make your own dumpling dough however, in order to save on time, you can also make use of ready made, available at most Asian stores, Pick n Pay, and Checkers.

Buon appetito !