Chickpea Tuesday happens on the 2nd Tuesday of every month (which was yesterday) and this month I made mashed chickpea, marinated tofu and mushroom pasty (yes, it's vegan!)
Here's the half-assed recipe (I can't remember exactly what I did!).
Serves 2
Pastry:
150g wholemeal flour
65g white vegetable fat
Between 30-45ml cold water
1/4 tsp salt
Add the vegetable fat to the flour & salt and mix/fine out with fingertips until it resembles breadcrumbs.
Add the water spoon by spoon and mix with a knife until a dough is formed. Roll into a ball and cool in fridge until needed.
The key to good pastry is keeping it cool at all times, so make sure it stays away from your palms, that you only add cold water and that you keep in refrigerated until needed.
Filling:
1 white onion, diced
1 clove garlic, diced
1 tin chickpeas
Enough water to cover chickpeas
4 medium size mushrooms
1 pack of Cauldron marinated tofu
Seasoning and spices to taste:
Cayenne pepper
Powdered ginger
Paprika
Salt & Pepper
Mash/blend the chickpeas with the water and leave to one side.
Fry the onion and garlic until soft. Add the mushrooms.
Once the mushrooms begin to soften add the tofu and chickpea mix along with your spices (I added mine gradually with the handle of a teaspoon until I was happy with the taste) and leave the mix on a low heat until reaches your desired pasty consistency. Don't forget your salt and pepper!
Roll out your pastry into some sort of rectangle, cut in half and fill both parts with the mix. Cook on Gas Mark 4 for around 20 mins or until the pastry is firm. Eat.
I will admit that this was my first time making pastry and I feel it could have been a little more moist but the filling was really tasty. Thanks to @rhelune for the inspiration.
Enjoy the recipe, remember that cooking is not a science, nor should it be stressful. Enjoy it and go vegan. It really is so easy and delicious, and ethically, it's the best thing you can do for animals.
Kelly
P.S. Chickpeas are for life, not just for Tuesdays.
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