Vegan Thanksgiving Pithiviers

Vegan Thanksgiving Pithiviers

Is anyone else finding it hard to cope with these super short and dark days? I do big time, I must admit. I’ve been generally struggling with my mood lately, but the lack of sunlight is definitely not helping. I notice that on the rare days when the sun is shining I am instantly feeling better, so there is definitely some connection here. Well, short of moving to a different part of the globe (‘no more!!’ I cried some time ago), there is not much one can do other than wait for spring, I guess. I’m still doing the running 4-5 days a week and that’s definitely helping my mood, but it can only do so much.

It’s just as well that I’ve ramped up my running, as with Xmas only a month away, I start to gravitate towards comfort foods and I’m experiencing an unusual (for me) dislike for salads, unless they are warm (so not really salads at all   ). This little dish of mini pithiviers (French pies) might come in handy for those of you who are celebrating Thanksgiving tomorrow and are expecting some vegan guests – I bet they will be really happy to be offered these little parcels of plant deliciousness in the place of turkey.

Ingredients

                   300 g / 10.5 oz solid part of butternut pumpkin / squash or sweet potato*

                   2 tbsp olive oil

                   2 small shallots, finely diced

                   2 garlic cloves, finely diced

                   a few springs of thyme, leaves picked or two pinches of dry thyme

                   salt, to taste

                   200 g / 7 oz (weight assumes leaves only) spinach

                   black pepper, to taste

                   a good pinch of nutmeg

                   1 sheet vegan puff pastry**

                   2 tbsp breadcrumbs

                   2 tbsp chopped pecans

                   1 tbsp plant milk (soy milk works well), to glaze

Method

Filling

1.        Heat up the oven to 200° C / 390° F (20° C / 70° F less if using fan function) and line a baking tray with a piece of baking paper.

2.          Peel your butternut pumpkin / squash or sweet potato and cut it into 1.25 cm / 0.5″ thick slices.

3.       Brush the slices with olive oil and pop them on the prepared tray. Bake for about 20-25 minutes, until the slices are soft and lightly caramelised. Allow to cool and season well.

4.                ….

5.                ….

Full Recipe:Click Here

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