Ho! Ho! Ho!

Tourtiere Vegetarienne / Christmas Pie

Date: 2011-12-17
Chef: Pamela
Quantity: 4-5

250g whole-wheat flour
1 tsp sea salt
250g butter
150ml cold water

1 cup mushrooms, sliced
150-200g Tofu or Textured Protein or Vege Pate
1/2 cup peas
5-7 potatoes, peeled and diced
1 small onion
1 small squash, peeled and diced
Salt and Pepper to taste

Optional: Walnuts, Breadcrumbs, Spinach and Feta

- Sift the flour and salt into a large bowl.
- Cut the butter in small pieces. Add half the amount to the flour and rub them in loosely.
- Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm dough adding extra water if needed.
- Refrigerate in a plastic bag for 20 mins.
- Remove from fridge and knead gently. Roll into a rectangle, rolling the dough in one direction only.
- Add pieces of butter on 2/3 of the surface.
- Fold the top third down to the centre, then the bottom third up and over that.
- Refrigerate. Repeat as many times as desired.
- Heat oil. Add onions. Add veggies and stir-fry for a few minutes. Add salt and pepper to taste.

- Roll and place half of the dough on a greased tray. Add filling. Cover with other half of dough.
- Bake at 400 degrees F for about 1 hour.

Tomato (Roasted) Soup

Date: 2011-12-17
Chef: Pamela
Quantity: 4-6

5-8 Tomatoes
5 T Olive Oil
2-3 Zucchinis
Salt and Pepper to taste

- Roast tomatoes with olive oil and salt in a preheated oven 400 degrees F until tomatoes are brown and tender.
- Saute zucchinis with oil and herbs.
- Add tomatoes, salt and pepper to taste.
- Boil, then simmer for at least 30 min.

Cranberry Sauce

Date: 2011-12-17
Chef: Pamela
Quantity: 8-10

4 cups frozen cranberries
1 cup sugar
1 cup water

Optional: Orange zest, raisins, blueberries, nutmeg, cinnamon, pecans

Mix everything and cooking until cranberries open up.

No comments:

Post a Comment