Mushroom Pâté (vegan)

Last year I made this based on a recipe by Nora of ingeniouscooking.com.
http://www.ingeniouscooking.com/mushroom-cashew-pate/?fbclid=IwAR3M7VnH24nPo7zxBfepggFEVQUnUtBM512QPb82-NYLFxcGhrMwhLQ7a3Q

I did my own take on it though - and below is my version of the recipe. The pâté that I did looked a bit darker in colour because of the portobello mushrooms.

Ingredients

250g portobello mushrooms, sliced
50g or ½ scant cup of cashews
1 small onion
2 tablespoons of olive oil
1 tablespoon of chopped parsley
salt and pepper to taste
(I used black tasmanian seasalt and freshly ground black pepper)

Preparation

Roast cashews in a dry pan over medium heat until golden brown. You could also do this in the oven: 10 minutes at 180 C / 360 F.
Finely mince onion and add to oil over medium heat. Fry until translucent.
Set aside onions and add sliced mushrooms to frying pan. Fry until golden brown on both sides. (Don't crowd them: you want them fried, not cooked.)
Put cashews in food processor and mix until finely ground. Add other ingredients (onions, mushrooms, parsley, salt, pepper) and mix until smooth.

Creamy kale mushroom pasta (vegan)

Ingredients:
pasta of choice
1 bunch of kale
2 cloves garlic
1 onion (red)
olive oil
flour
nutritional yeast
white miso paste
black pepper
sea salt
pine nuts

Method:

1. Cook the pasta
2. Cut garlic, onion and sauté
3. Cut the mushrooms (I used baby portobello) and sauté with the onions, add seasoning (black pepper , sea salt)
4. Clean the kale, cut away the stems and cut the leaves fine, then add to the pot as well. Add a dash of water so the kale gets sort of steamed a bit.
5. Add seasoning and keep the veggie mixture aside.
6. Make a roux with a bit of olive oil flour (stir till you get a ball, add water gradually and keep stirring till you have a nice smooth sauce)
7. Add nutritional yeast to the roux mixture - and add a bit more water if necessary and heat it.
8. Lastly add a bit of white miso paste to the roux.
When the sauce is smooth, add back the veggie mixture to the pot, stir and add the pasta and stir it all through. Serve with roasted pine nuts.
You can make this in different ways, e.g. with cashew cream instead of the roux.

Shepherds Pie (vegan)

ingredients 

For the filling:

Beyond meat crumbs (you can use alternatives)

Swiss brown mushroom 

1 red onion

4 cloves garlic

1 carrot

1 small zucchini 

Tomato paste

Mustard

Basil

Rosemary

Black pepper 

Sea salt

Coconut aminos (or vegan worcestershire sauce)

Olive oil

Mash:

8 potatoes

Vegan butter (e.g. nuttelex)

Black pepper

Sea salt

Preparation

First peel the potatoes and cut them in cubes. Boil in water for about 20 minutes till they are soft.

After they finished cooking, drain the water and mash them up with the butter and seasoning. 

While the potatoes are cooking you can start on the filling.

Clean and cut the vegetables. Carrot and zucchini into cubes.

Sautée the garlic and onion in olive oil, then add the mock mince meat. 

Add the mushrooms and carrot, and the zucchini last.

Add the seasoning, tomato paste and a bit of water (not too much).

Let it simmer for a while till the carrots are soft. 

Prepare an oven dish (or individual small dishes) and add the filling at the bottom of the dish. Add the mash on top. Make sure the mash fully covers the filling. Make the surface rough with a fork. 

Put in preheated oven at 190C for 20 minutes. Serve while hot! 

Note: 

You can make variants to this based on what you have in the fridge. I made this with leftovers and my usual staples. 

used this as the base

cooking of the ingredients

the filling is ready

filling up the oven dishes - filling at the bottom, mash on top

roughed up the mash with a fork - before putting it in the oven

finished baking!