The End of The VeganMoFo 2011

We did it! We posted every day during VeganMoFo. This was the third time we participated and previous years we have skipped some days. Having a theme helped a lot, especially with planning. I’m sure we’ll have a theme next year too.

Yule is getting nearer. I have already started glögg season and today I made first Yule Pastries. They’re usually filled with plum jam, but any jam or marmalade can be used. I used apple jam today.

Yule Pastries

puff pastry
jam or marmalade
optional: icing sugar

Preheat the oven to 225 Celsius degrees. Cut the thawed puff pastry sheets in half to make squares and then cut slits according to the shape you want your pastries be. See the picture below: The ones on the top row are very similar, the finished pastry will look like the pastry on the right in the photo. Bottom left makes the other pastry in the left in the photo. The last one is star shaped like the ones on the top row, but I don’t recommend cutting your pastries this way, because the points of the star will be long and sharp and they burn easily.

After cutting fold the parts marked with red circle in the middle of the square. Put some jam on top. Bake 15 minutes or until nicely browned. Sift some icing sugar on cooled pastries. Serve with coffee, glögg or tea.


Little Pies

Watching a movie and eating something good is a great way to spend Saturday night. Tonight I made these cute little pies, which were delicious. You just can’t go wrong with broccoli and tofu ricotta.

Small Broccoli Pies (makes 16)

500g puff pastry (8 sheets)

2/3 recipe Tofu ricotta
250g broccoli + water for boiling
2 dl plain soy yogurt
1 dl oat cream
2 tbsp potato flour
2 tbsp nutritional yeast
salt and pepper
0,5 tsp thyme
1 tsp dried parsley

Cook the broccoli in boiling water until it’s al dente. Break into small florets and cut the stalk to small cubes. Combine all the filling ingredients. Cut each pastry sheet in half to make 16 squares. Grease a muffin pan lightly and line each cup with a pastry square: press the pastry gently to the cup, try to avoid stretching, the corners of the pastry should be pointing up from the cup. Fill the cups with broccoli filling. Bake 15-20 minutes in 225 celsius degrees.