vegan taco pie (recipe)

 

In Sweden the classic Friday dinner since a couple of decades (?) is concidered to be tacos. I’m not a great fan of tacos though, so it’s a very rare (practically non-existing really) meal for me. However. This savoury vegan taco flavoured pie I’ve been meaning to make for ages, original recipe in Swedish here - https://planti.se/recept/tacopaj

First I searched in vain for the Planti dairyfree cooking fraiche paprika chili in grocery stores for a long time. When I finally stumbled over them I still didn’t got around to making it because I’ve always found making pie crust is such a time consuming bore. And it felt like a million years since I last made a savoury pie, I’m not a huge fan of those either. Or perhaps I just connect them to non-vegan pies with an unsavoury amount of dairy, eggs and cheese and that notion in itself is just so off-putting. Who knows how the mind works. (Especially after two years of corona isolation…)

When I finally did make it I was practically blown away by how utterly delicious, moreish and fabulous it was. And I have made it regularly ever since. The pie crust thing isn’t as daunting anymore. And besides, it isn’t suppose to be a flawless looking piece of pie, just appetizing, rustic and inviting.

So if you love taco and pie this is the best of both worlds, a hearty plantbased pie and classic taco taste. This vegan taco pie takes Friday coziness (aka Fredagsmys which is a very Swedish concept, like Fika) to new heights.

VEGAN TACO PIE

4-6 servings

The crust
3 dl wheat flour
125 g refrigerator dairyfree butter
3-4 tablespoons ice cold water

The filling
2 yellow onions, finely chopped
2-3 garlic cloves, finely chopped
500 g vegan mince
1 tablespoon ground cumin
1 teaspoon ground coriander
4 dl Planti vegan Cooking Fraiche Paprika Chili (not sure what’s available in your grocery store if outside Sweden, but I’m sure you can find the equivalent)
1 red pepper, finely chopped
2 dl corn kernels
salt
black pepper

Decoration
1 box of cherry or plum tomatoes

How to make it - 

Pie dough:

Pinch together butter and flour. Add the water and mix quickly to a dough. Roll out and dress a pie tin with it. Dot the bottom with a fork. Myself I just put the ingredients in a mixer and let it do the work. Also I never roll pie doughs, I just dress the pie tin with pieces of dough evenly.

Set the oven to 225 C degrees.
Let the pie dough rest for 30 minutes in the fridge.
Pre-bake in the oven for 10 minutes.

Taco filling:
Fry the yellow onion and garlic in a little rapeseed oil until it softens. Turn the soy (or whatever vegan mince you have) mince over and let it simmer for a few minutes.
Season with cumin and coriander. Stir in flavoured cooking fraiche, paprika and corn. Season with salt and pepper. Pour the minced meat filling into the pre-baked pie crust and press it down lightly. Decorate with the tomatoes on top of the pie and bake everything at 200 C degrees for about 40-50 minutes.
Serve with a simple salad.

And above all, enjoy!

delicious vegan bulgur pomegranate salad

As the new Blogger interface is just ridiculously non-user-friendly it's (currently?) impossible to  post photos in blog. You have to trust my words on how good this dish is, and not your eyes. Can I say how much I dislike this poor Blogger update? Not visible to readers obviously, but for the fact that it's obviously impossible to show photos via URLs now. Not your best and brightest move, Blogger... 

And to download from Flickr to upload from computer (and being unable to chose image size) and get a lousy resolution, is just annoying. It looks better if you read it on a smartphone. But still, a lot of more and unnecessary work to get a post done. Buhu, bad Blogger...

I promised the recipe to this fantastic bulgur salad, here goes.

BULGUR POMEGRANATE SALAD

200 gram coarse bulgur
1 pomegranate
1 rosé or red onion
1 cucumber
2-3 tbsp tahini
rapeseed oil
salt, black pepper, vinegar

Boil the bulgur with about 4 dl water, for 7 minutes under lid. Let it rest for some minutes.

Remover the seeds from the pomegranate. (Google if you want to find the best way of doing it...).

Finely chop the onion. (If you're like me, and don't like the sharp flavour of raw onion you can let the chopped onion rest in crisp cold water for a while before you add it to the rest.)

Cut the cucumber in small dices. Put everything in a large bowl. Toss them with salt, pepper, 2-3 tbsp oil and tahini. Possibly a dash of vinegar, but it'll be fine without.

Add the warm bulgur and mix it carefully. Add more tahini if you like, it's difficult to be specific with the tahini, I usually taste and add and then add some more, to get the perfect creamy combination fo flavours.

Enjoy!

It's great with falafel, obviously, but also with grilled dairyfree cheese, tofu and actually, it's a fabulous satisfying dish on it's very own. The blend of textures, flavours, sweet, salt, sharp, fresh, creamy is just irresistibly good.

organic vegan food inspiration, part 11

Just like last time and everytime before that, the recipes (in Swedish, but easily translated) on Årstiderna's website, scroll to find Veganska matkassen's recipes (as they're organized per year/week, it might be tricky to find, if you want any help, let me know!).

The previous posts are linked at the bottom of this post.

Dish above was pretty and delicious, but rather lacked in substance and long term satisfaction. but of course, make more and add carbs is the solution to that. Oven-baked beetroots, red onion, roasted chickpeas, baby spinach and apple salad.



Creamy pumpkin gnocchi with mangold and pumpkin seeds. Lovely.



Potato salad with parsley, cucumber, aubergine and rye bread croutons. It was nice, but let's just call it a bit too much work for the satisfaction level it brought.



Italian burger with red basil, aubergine, sage and oven roasted potatoes. Most plantbased a pretty great, so was this. But you should definitely add some good dairyfree dressing or sauce.



Millet salad with tarragon, mangold, pear, selleri and squash. Good flavours but a bit whishy-washy.



Pizza with cherry tomatoes, red onion, sage, red kale and nutritional yeast. Fennel salad. Very good, as usual.



Chili sin carne with onion, carrots, selleri, borlotti beans and lime. Not a great fan of chili, so I found this pretty basic. Very filling with all the beans and root veggies.



Coconut-miso rice with tofu and fried ginger marinated zucchini-paprika. Lovely!



Special rye bread with hummus and tomato-red onion salad (svedjerågbröd, can't find a decent English translation, bu it's some old, healthy, sustainable grain). It's not exactly a proper, filling dish, but eat a couple of sandwiches and load them with hummus and you're all set.



Potato-leek croquets with quinoa-watermelon salad. Good one.



Quesadillas with black beans, carrots, tomatoes, baby spinach and nutritional yeast. Served with that delicious water melon left-overs. Delicious dish. I love making vegan quesadillas!



Butternut squash with blue peas, black cabbage, spinach and Greek basil. I'm just not a fan of bean stews, and I found this one pretty blah as well as much ado about nothing much.



This was supposed to be tahini-fried aubergine on rye bread with bulgur, cucumber and padròn paprika. But of I remember correctly the aubergine was missing in the box, and I prefer zucchini anyway and I really enjoy hummus instead of bulgur. Not a fan of padròn paprika though, I find green paprika bitter and unappealing, so is this one. So hummus and tahini-fried zucchini on rye bread with padròn paprika is this.



Pizza with tomato sauce topped with zucchini marinated in parsley and kale oil. Salad with carrots and the rest of the zucchini. It was suppose to be parsnip instead of carrots, but this was lovely too. Interesting thing to bake a simple tomato sauce pizza and add a cold topping.



This was a super-lovely dish! Warm potato salad with tomatoes, green beans, oregano, rye bread croutons and mustard vinaigrette. I preferred to over roast the potatoes instead of making a classic potato salad. It was a great move.



Daal with different peas, sweet potato, ginger, onion and topped with cucumber. Pretty good, but not wow.



Noodles with kimchi-marinated winter radish and carrots with sesame oil and gomashio salt. Lovely dish. Fried tofu would have added some extra oomph.

Until next time, bon appetite!

Previous inspiration posts -

Organic vegan food inspiration 1
Organic vegan food inspiration 2
Organic vegan food inspiration 3
Organic vegan food inspiration 4
Organic vegan food inspiration 5
Organic vegan food inspiration 6
Organic vegan food inspiration 7
Organic vegan food inspiration 8

Organic vegan food inspiration 9

Organic vegan food inspiration 10

organic vegan food inspiration, part 10

One vegan food inspiration post per week until I get through all the amazing (and not so amazing) food I've cooked and eaten via the ingredients and recipes in the organic plantbased food box these past few years, okay?

An just like last time and everytime begore that, the recipes (in Swedish, but easily translated) on Årstiderna's website, scroll to find Veganska matkassen's recipes (they're organized per year/week, so it might be tricky to find, if you want any help, let me know!).

The previous posts are linked at the bottom of this post.

Above dish with snoopervisor Ztina is beetroot hummus, pickled yellow beets, fried beetroots, carrots and green beans plus sourdough bread. Delicious!

Falafel burger with yellow paprika cream, pickled cucumber, savoy cabbage and carrots. It was lovely.

Peanut-butter rice with ginger-pickled carrot and fried cabbage with grapefruit topped with sunflower seeds. Sounds a bit weird, I know, but it was rather delish actually. Lots of textures and flavours.

Fries, padrón paprika, pointed cabbage and borlotti-bean dip. Not a fan of green paprika, too bitter, and the padrón isn't an exception. The dip was nice, but as an overall dish, not something I'd ever make again.

Samosas with sweet potatoes and lovage, served with bulgur salad and green bean dip. Lovely!

Tartlets with a creamy asparagus filling, oven fried potatoes and lovage. Lovely, again!

Falafel with white cabbage and warm tomato chutney. Yes, this was lovely too. I love making home-made falafel from scratch!

Vegan frankfurter sausage with roasted onion, and coleslaw with apples. Very good!

Moussaka with potatoes and a salad with fried cucumber and paraguayo peaches. It was a good dish, but too little food for two people (you can subsrice to a food box for one too, but I get the box for two and sometimes it might be a bit skimped for two. While other days the portions are generous enough to satisfy four people...)

Báhn mi with pickled carrots, point cabbage, mukimame spread and peanut dressing. I always love a good báhn mi sandwich, and this was no exception.

Pasta with chili, garlic, onion and rebellion-tomato. Often simple is very good, but this was just boring.

Gnocchetti with two kinds of tomatoes, aubergine pure and nutritional yeast. Pretty good.

Oven-baked pumpkin with crunchy chickpeas, orange, sumak and sesame seeds. Lovely flavours but waaay too little food for a complete dish.

Very filling, hearty comfort food - Moroccan daal with sourdough roll.

Warm potato salad with spring onions, parsley, dijon mustard and green beans, served with panisse. Very good.

Wraps with falafel, greens and tahini sauce. Great in all its simplicity.

Pizza with caramelized onions, tomatoes and a point cabbage-zucchini salad. Oh I love making a simple, healthy pizza (who knew that is can be so very good without cheese?). It's all about a great dough I think.

Hope you've find some dishes you'd like to try! I'm getting hungry just by writing and remembering them all...

Previous inspiration posts -

Organic vegan food inspiration 1
Organic vegan food inspiration 2
Organic vegan food inspiration 3
Organic vegan food inspiration 4
Organic vegan food inspiration 5
Organic vegan food inspiration 6
Organic vegan food inspiration 7
Organic vegan food inspiration 8

Organic vegan food inspiration 9

vegan saffron scones

I made this vegan saffron scones last November. The turned out brilliantly. Simply swap out everything dairy (which is scary, unhealthy and cruel) in your favourite scones recipe, to plantbased milk (my favourite is oat milk) and dairy-free butter, add 0,5 gram saffron.  Shape the scones the way you like them, bake and enjoy.



Haven't baked scones since then. Which is a shame since it's such a lovely thing to have as breakfast or cream tea. It's simple comfort food.

So I baked a little batch this Caturday. They were snoopervised. Then I enjoyed them with a pot of tea as cream tea. Still warm from the oven with apricot marmalade. butter and vegan cheese plus raspberry jam and whipped oat cream (prefer whipped coconut or soy cream, but whatever's in the fridge will have to do). Accompanied by rain and Harry Potter # 7 on TV. Perfection Caturday evening, whether in a pandemic or not, according to me.

What does your purrfection 
of a Saturday look like?

organic vegan food inspiration, part 9

As usual the recipes (in Swedish, but easily translated) on Årstiderna's website, scroll to find Veganska matkassen's recipes (they're organized per year/week, so it might be tricky to find, if you want any help, let me know!).

The previous plantbased inspiration posts are linked at the bottom of this post.

The dish above is one of my returning favourites from the food box, tarte flambée with rosé onion, mushrooms and cabbage salad with apples. Which is basically a fancy little, French pizza. It was actually meant to be a spread of olive tapenade on the dough, but olives are one of few vegetables I can't stand so I made that brilliant mix of oat/soy cream, nutritional yeast and garlic instead. It gives the best cheesy flavour but with zero of that fatty, unhealthy feeling and texture of cow's cheese. And if you don't want to make your own dough you can always get one of those ready made pizza-sets sold in grocery stores. With a great, simple salad it makes such a simple, satisfying meal!



A very good vegan burger built of aubergine, zucchini, white bean pure, tomato, cucumber and pickled red onion (everything tastes better with pickled red onions).



Here's another one of my favourite returning dishes - okonomiyaki, this time with pickled radish and a quinoa with chili and fresh garlic. Hoisin sauce adds extra deliciousness.



Pizza with caramellized onion, kale and tomatoes. Salad with cabbage and zucchini. Very good. And just like olives, I really don't like kale either. However, it's actually quite good on a simple pizza. Tends to get almost burnt quickly in the oven (as seen), so watch out for that. It's also interesting that with a really great pizza dough, you don't need cheese, fresh tomatoes (not a sauce) and plenty of rapeseed oil is quite enough.



Curry stew with sweet potatoes, peas, onion, tomatoes, cilantro and sunflower seeds served with brown rice. A so-so dish I'd say.



Vegan rendang with mushrooms, lemongrass and broccoli. Didn't like it, the lemongrass didn't work at all, it seems pointless and wasteful to reduce all that lovely coconut milk into nothing, so I let be creamy.



Oven roasted cauliflower and mun bean salad. Lovely and very simple.



Seitan-tortellini with zucchini and point cabbage salad. So so dish imho.



Green thai-curry with broccoli, scallion, spinach, peanuts and turnip topping. Pretty good.



Korean Pajeon pancakes with spring onions served with a point cabbage - carrot salad and soy dip. More work than the end result was worth imho..



Tagine with chickpeas, sweet potato, tomatoes, onion, garlic, carrot, dates and pumpkin seeds. Rather boring dish according to my palate.



Seitan-spinach-tortellini with black cabbage, steamed onion and ovenbaked tomatoes and parsnip. Another boring dish alas. I think tortellini needs a creamy sauce, not something like this.



Spicy samosas with sweet potatoes and peas served with a quinoa salad with point cabbage and cucumber. Ok dish, but as I've mentioned before, I find samosas to greasy, so however tasty in flavour, one or two is well enough for me. But I always love all the different cabbage salads. Very moreish.



Socca with fried chickpeas, carrots, red onion and rosemary and a beautiful salad. First time I ate socca (French streetfood made with chickpea flour) and it was pretty good. Bit dry though, so some sauce is definitely needed.



Oven baked carrots, zucchini and onion served with a bulgur salad with point cabbage and tahini dressing. An average simple dish that fills your tummy, but isn't memorable.



Mexi-hot dogs (seitan sausages) with rosemary potatoes, pickled red onion and salad. Lovely and simple!



Pasta with zucchini, onion and ramson served with a simple salad. Very good, and so simple to make.



Rice-bowl with brown rice, polka beets, edamame, carrots, avocado, cucumber, cilantro and hoisin sauce. I find bowls to be rather boring quite often, but this one was delicious. Just as tasty as it's pretty. A bit of fiddling to get it looking good, but very worth it and taking the time to make food look pretty is rather therapeutic I find.

Previous inspiration posts -

Organic vegan food inspiration 1
Organic vegan food inspiration 2
Organic vegan food inspiration 3
Organic vegan food inspiration 4
Organic vegan food inspiration 5
Organic vegan food inspiration 6
Organic vegan food inspiration 7
Organic vegan food inspiration 8