seitan is my motor

Friday

4

September 2015

2

COMMENTS

Blackcurrant and Lavender Pie

blackcurrant and lavender pie | Vegan Mofo 2015

Today’s Vegan Mofo challenge is called “Tell us about a weird food combination that you love.” Ha, good one. I don’t think I like a single weird food combination. I am very boring when it comes to flavours and sweet and sour is already too much for me. When I think about new recipes for this blog, I usually go for complementing and supporting flavours. Some of these combinations could be labeled as weird. For example, I like tart berries a lot and I like to exaggerate their flavour by pairing them with herbs. Black currants, sea buckthorn, blackthorn (sloe) are rarely sold at stores. They haven’t made it next to the much sweeter varieties such as raspberries, strawberries, and cultivated blueberries. Black currants, sea buckthorn berries, or sloes all have different flavours, but they have one thing in common. If you taste them, their flavour makes you think of Scandianvian forest, of moss and water drops on dark green leaves. You can smell conifers and moldy soil. Or in the case of sea buckthorn you can feel the wind in your face and hear the waves.

These berries have a complex flavour, a hint of intractability, that is not pleasant for everyone. Some of their flavour comes from the essential oils and tannins present.  That is why they are not widely popular, I think. But this is what makes them so outstanding. Herbs usually have essential oils, too and that’s why they go so well with tart berries.  My favourite combination used to be berry plus rosemary, but this year I finally made use of the lavender bush in our yard. I used two teaspoons of dried lavender buds, but you can halve the amount, if you don’t trust this flavour combination. But that probably doesn’t count as weird anymore. If you don’t have black currants available you can use blueberries.

black-currant-pie2

 

Black Currant and Lavender Pie

Ingredients

For the crust
210 g (1 3/4 cups) flour
200 g (2 2/3 cups) ground hazelnuts
100 g (1 sifted cup) powdered sugar
100 g (1/2 cup) granulated brown sugar
110 g (1/2 cup) soft refined coconut oil
60 ml (1/4 cup) vegetable oil
1/2 teaspoon ground vanilla
1/2 teaspoon salt
For the topping
450 g blackcurrant jam (storebought or homemade)
2 teaspoons dried lavender buds

Instructions

  1. To make the crust, combine all ingredients except for the oils in a bowl.
  2. Add coconut and vegetable oil and knead until a crumbly dough forms.
  3. Reserve 1/4 of the dough for the topping and form the remaining dough into a disk.
  4. Wrap in foil and place in the fridge for 30 minutes.
  5. Preheat oven to 200°C (400°F). Grease a round pie or tart pan with a diameter of 28 cm (11 inches).
  6. Roll the dough out between two sheets of plastic foil and press into the bottom and the edges of the pan.
  7. For the filling combine jam and lavender buds. (If the jam is very thick you can heat it for easier handling.)
  8. Pour into the crust and form the reserved dough into large crumbs.
  9. Distribute on top of the cake.
  10. Bake for 35 minutes and let cool completely before removing from the pan.
http://www.seitanismymotor.com/2015/09/blackcurrant-and-lavender-pie/

black currant lavender pie

Thursday

3

September 2015

4

COMMENTS

Thin and Crispy Tarte Flambée

paper thin and crispy flammkuchen | Vegan Mofo 2015

I know you think I am tricking you here. This doesn’t look quick, right? But it is! So welcome to today’s edition of Vegan Mofo 2015.

paper thin and crispy flammkuchen | Vegan Mofo 2015

Tarte flambée or flammkuchen, as it is called in German is a dish popular in Alsace, France and in the South of Germany. It’s a large topped flatbread that is prepared and served similar to pizza. There are a couple of important differences though. Traditionally tarte flambée is topped with crème fraîche, onions, and some kind of ham, bacon, or lardon. (I’ll never know the correct English term for this.)  The crust has to be rolled out paper thin, you want it to be really crispy. To achieve that the dough is made without any kind of leavening. No yeast and most definitely no baking powder. It’s also baked on a very high temperature. Because of the missing yeast and a high oven temperature the tarte only has to bake for a couple of minutes. The crust itself can be prepared in advance. The dough has to rest but it doesn’t need time to rise and it can be stored in the fridge for up to a week or even longer. For the topping you need very thinly sliced vegetables. Those can be prepared in advance, too. Simply place them in an airtight container and store in the fridge until ready to use. For this version I used red onions, leeks, and radishes. For a more traditional flammkuchen use onions and finely cubed smoked tofu instead.

paper thin and crispy flammkuchen | Vegan Mofo 2015

Thin and Crispy Tarte Flambée

Ingredients

For the crust
250 g (2 cups) all-purpose flour
4 g (1 leveled teaspoon) salt
1 tablespoon unsweetened soy yoghurt
1 tablespoon oil
120 ml (1/2 cup) water
For the crème fraîche
250 g (1 cup) unsweetened soy yoghurt
1 tablespoon finely chopped parsley or chives
1 tablespoon oil
1 teaspoon lemon juice
1/2 teaspoon salt or more, to taste
pepper to taste
For the topping
1 thinly sliced red onion
the white part of a thinly sliced leek
a couple of thinly sliced radishes

Instructions

  1. To make the dough, combine flour and salt.
  2. Add remaining ingredients and knead until the dough is firm and elastic, about 10 minutes.
  3. Cover and let the dough rest for 30 minutes, or refrigerate until ready to use.
  4. To make the crème fraîche, place all ingredients in a bowl and stir until combined.
  5. To make the flammkuchen, place a baking sheet in the oven and preheat the oven to 250°C (480°F).
  6. Divide the dough into four equally sized pieces and place each piece on a sheet of parchment paper.
  7. Roll out as thin as possible. Let the dough rest and relax for a minute or two from time to time, so that rolling is easier.
  8. Thinly spread with crème fraîche and top with vegetables.
  9. Carefully remove the hot baking sheet from the oven and slide the sheet of parchment paper with the flammkuchen on the baking sheet.
  10. Bake for about 8-10 minutes or until the edges are crispy.
  11. Repeat with the other three pieces of dough and serve immediately.
http://www.seitanismymotor.com/2015/09/thin-and-crispy-tarte-flambee/