Vegan diet, highly controversial, as there is no known culture with this culinary tradition, apart from some forms of jainism. Hindis rely on diary products for example, for the essential vitamin B12, leaving vegans to supplement with liquid vitamin drops or fortified drinks such as any of the dairy-free milks on the market. Grasshopper is lactose-intolerant, and is forever mindful to never again neglect vitamin B12! Once, grasshopper suffered a debilitating deficiency...lesson learned!
This recipe uses fortified rice milk in a biscuit crust, but can be substituted with a liquid of your choice. It is inspired by the crafty phyllo dough wrappings of traditional pastry recipes, mmmm good...!!! Grasshopper still loves phyllo, and wanted to create a vegan leek pastry for thanksgiving dinner. A biscuit crust and a bit of a cupboard search led to the perfect grain...toasted buckwheat! The nutty flavour beautifully compliments the wonderful flavour of fresh autumn leeks. When ground, it partially replaces the traditional wheat flour, and it is gluten-free. Coconut and olive oil replace the butter. Can also be served cold.
Autumn Leek and Zucchini Squares
Crust
1/3 c olive oil
1/2 tsp rubbed thyme
dash of salt
one bruised, chopped sprig of sage
2/3 c B12 fortified 'milk'
2/3 c whole toasted buckwheat,
ground in blender to a flour
1/3 c your flour choice
(just enough for a lumpy batter)
Beat oil and milk in mixing bowl with thyme and sage.
Add buckwheat and let soak while preparing the filling.
Filling
one bunch washed, sliced leeks
one washed , sliced medium-sized zucchini
2 washed, sliced celery stalks
1 tsp coconut oil
a dash of nutmeg (optional)
In a covered skillet slowly steam/sautee all ingredients together.
Do not let get dry. Add water if necessary.
Rub an 8"x8" baking dish with coconut oil. Add enough flour to crust
so it gets lumpy. Press half into the baking dish. Pre-bake at 350* for 10 minutes.
Meanwhile, prepare top crust. Use parchment paper to prevent sticking and
roll out the top crust.
Spread filling over pre-baked crust. Transfer top crust to baking dish with the
paper attached, then peel off the paper and adjust corners. Bake at 350* oven for
until brown and smelling great!
Love Grasshopper
This recipe uses fortified rice milk in a biscuit crust, but can be substituted with a liquid of your choice. It is inspired by the crafty phyllo dough wrappings of traditional pastry recipes, mmmm good...!!! Grasshopper still loves phyllo, and wanted to create a vegan leek pastry for thanksgiving dinner. A biscuit crust and a bit of a cupboard search led to the perfect grain...toasted buckwheat! The nutty flavour beautifully compliments the wonderful flavour of fresh autumn leeks. When ground, it partially replaces the traditional wheat flour, and it is gluten-free. Coconut and olive oil replace the butter. Can also be served cold.
Autumn Leek and Zucchini Squares
Crust
1/3 c olive oil
1/2 tsp rubbed thyme
dash of salt
one bruised, chopped sprig of sage
2/3 c B12 fortified 'milk'
2/3 c whole toasted buckwheat,
ground in blender to a flour
1/3 c your flour choice
(just enough for a lumpy batter)
Beat oil and milk in mixing bowl with thyme and sage.
Add buckwheat and let soak while preparing the filling.
Filling
one bunch washed, sliced leeks
one washed , sliced medium-sized zucchini
2 washed, sliced celery stalks
1 tsp coconut oil
a dash of nutmeg (optional)
In a covered skillet slowly steam/sautee all ingredients together.
Do not let get dry. Add water if necessary.
Rub an 8"x8" baking dish with coconut oil. Add enough flour to crust
so it gets lumpy. Press half into the baking dish. Pre-bake at 350* for 10 minutes.
Meanwhile, prepare top crust. Use parchment paper to prevent sticking and
roll out the top crust.
Spread filling over pre-baked crust. Transfer top crust to baking dish with the
paper attached, then peel off the paper and adjust corners. Bake at 350* oven for
until brown and smelling great!
Love Grasshopper
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