Baby Root Veg Pies

these incredible pies are a fusion of a flavourful indian curry & a classic farmer's pie! they are also gorgeous and petite, our mama's ingenious creation of making them in muffin trays! amazinnn

makes 10 small pies
ingredients
for curried sweet vegetable filling:
1/2 cup pumpkin, cubed
1/2 cup kumara, cubed
1/2 cup carrots, cubed
2 cloves garlic
1 inch pinch ginger
1 tsp turmeric
pinch ground coriander
pinch mild curry powder
pinch garam masala
pinch cumin
1/3 cup peanut sauce
1/2 cup raw cashews
1 vegetable stock cube
1/4 cup water

for mash potatoes:
3 large potatoes, cubed
1 Tbsp margarine
salt and pepper, to taste

directions:
1. in one pot, bring pumpkin, kumara, and carrots to boil. in another, cook the potatoes
2. meanwhile, grind ginger, garlic, and spices in a mortar & pestle
3. drain sweet root veggies, and add ground spices, peanut sauce, cashews, stock, and water. cook together for around 10-15 minutes
4. once potatoes have boiled, add margarine & salt & pepper, and mash up until fluffy!
5. now cut puff pastry into squares and place in muffin trays. pour curry filling in & cover with a spoonful of mashed potatoes! bake in 175 C oven for 20 minutes

serve with gravy or tomato sauce and most importantly... enjoy!

slow roast

our oven has been broken over the past few weeks. so in celebration, tonight we will be cooking a meal utterly dependent on the warm splendour of the wonderful machine! try our take on the traditional family roast, complete with tofu steaks, roast vegetables in a bed of spices, and creamy broccoli & cauliflower.

serves 6

ingredients
tofu steaks:
1 1/2 blocks extra firm tofu
3 Tbsp rice wine vinegar
2 Tbsp tamari (or soy sauce)
1 Tbsp miso paste
2 Tbsp white sesame seeds
3 Tbsp sesame seed oil
4 Tbsp water

roast vegetables:
1/2 cup potatoes
1/2 cup pumpkin
1/2 cup kumara
pinch of cinnamon
pinch of curry powder
pinch of turmeric
2 tsp cardamom pods
1/4 cup of maple syrup
salt and pepper
drizzle extra virgin olive oil

creamy broccoli & cauliflower:
1/4 head broccoli
1/4 head cauliflower
2 Tbsp margarine
1/4 cup wholemeal flour (stoneground)
1 Tbsp miso paste
3/4 cup soymilk
1 Tbsp tahini
2 Tbsp miso paste
1 Tbsp tomato sauce/paste
juice of half a lemon



directions
for tofu steaks:
1. cut tofu into "steaks" (pieces about a centimetre thick & the block cut in half longways)
2. now press the tofu to reduce water content: place steaks on a towel & fold over, covering them. gently press, releasing excess liquids
3. then spread the tofu out in a casserole dish
4. mix marinating sauce in a small bowl & drizzle over tofu. if you want to, drizzle some maple syrup over the top
5. bake at 200 C for around 25-30 minutes

for roast vegetables:
1. roughly chop root veggies into inch-cube pieces
2. place in a somewhat deep casserole dish & coat liberally with seasonings
3. bake in 200 C oven for around 40-45 minutes, until slightly crisp on outside and tender on inside

for creamy broccoli & cauliflower:
1. start with creamy sauce: melt margarine in a large pot & once melted, mix in flour
2. turn the heat to low and slowly add in the rest of the ingredients
3. roughly chop broccoli and cauliflower into small pieces and add into the mix!
4. pour into a casserole dish and bake at 200 C for 15-20 minutes

breathe in deep & hold onto the dazzling aroma and tastes of this delicious meal!