Leek & Corn Quiches

Ingredients

1 & 1/2 sheets of puff pastry (I use Borg's Extra Flakey which is vegan)
2 leeks (white parts only, thinly sliced)
1 large onion (thinly sliced)
1/2 cup corn kernels
1 tbs olive oil
1 tsp onion powder
2 tsp vegetable stock powder
3/4 cup cooked chickpeas
3/4 cup almond milk
1/2 cup besan (chickpea) flour
1 tsp baking powder
2 small tomatoes (optional)

Method

1. Heat a non stick frypan and sautee the onion and leeks with the olive oil until wilted.
2. Add corn, stir and set aside.
3. Line the holes in a 6 hole muffin pan with puff pastry. Set aside
4. Place the chickpeas, milk, onion powder, besan, stock powder, and baking powder, in a blender and blitz until smooth.
5. Divide the onion/corn mix between the six muffin holes, then add the besan flour mix.
6. Top with a slice of tomato if desired.
7. Bake for 25 minutes or until golden brown.

I served these with sweet potato chips and rocket salad. I loved them, the texture is not like egg at all, but it keeps all the ingredients together, and it really tastes gooooood.

Enjoy, would love some feedback if you make them :)

Creamy Pasta Primavera

Yesterday I decided to try to make vegan creme cheese for the first time. I thought it would be a daunting task. Alas, it was super easy and quick. I followed this recipe

Avocado & Ales Cream Cheese Recipe

However, I made the following modifications. I used:

1. 1 tsp of citric acid instead of the lactic acid
2. Macadamia oil instead of canola
3. Oat milk instead of soy milk.

Some advice, I was too quick in adding the oil to the aquafaba and my mix did not emulsify. Take it really slowly.
However I still followed the rest of the recipe and added the cashew mix to the liquid, and voila. It seemed to work anyway. Yummy creamy vegan cheese :)

Now to the pasta recipe! Such an easy and quick weekday meal! Especially if you made the cream cheese the day before :)


Ingredients (serves 4)
1 tablespoon of olive oil
1 large red onion, cut into 4 and then sliced thinly
1 cup of frozen peas
1 cup of frozen corn
Two large handfulls of washed baby spinach leaves
100gms of green beans, topped and tailed and cut into small pieces
1/2 a small red capscicum (bell pepper) sliced
3 tablespoons of pine nuts
375 gms packet of San Remo Vegeroni (or other egg free pasta of your choice)
1/2 cup of vegan cream cheese






Method

1. Cook the pasta while you are cooking the veggies as follows.
2. In a large frypan, heat the olive oil and then sautee onions until translucent.
3. Add the beans and cook for a minute.
4. Add frozen peas and corn, and stir until warm.
5. Add the capsicum and stir for a minute or until it is as cooked as you like it, i like it still firm, so didn't go past the minute.
6. Turn off the heat, then add the spinach. Stir through to wilt.
7. Add cooked pasta, and stir through the cream cheese and pinenuts.
8. Serve immediately.

I think that a crushed clove of garlic would go really well at the time you cook the onion, however didn't add this as it's a weekday and we do not want to stink out our work colleagues in the office ;)

Please note, other recipes using Aquafaba (a wonderful egg replacement) can be found on the facebook group Vegan Meringue Hits & Misses