Summer is almost over, which means tomato season is drawing to a close. But it’s not over yet! And I have just the recipe you need to enjoy this year’s last fragrant, juicy tomatoes – a French one that will take you straight to the beautiful city of Dijon. Enter the tarte à la tomate, or tomato tart. This warm, pizza-like savory tart offers a crunchy, flaky crust with a spicy kick from everyone’s favorite Dijon mustard and the earthy, green notes of herbes de Provence. It’s super easy to make too, especially if you use a ready-made crust.
But you can also make your own crust, or use a pizza crust. Feel free to make your tart larger than the one I describe in this recipe – just add more mustard, tomato and herbs accordingly.
If you don’t happen to have herbes de Provence, you can make your own blend using equal amounts of the herbs often used in it: savory, marjoram, rosemary, thyme and oregano. Herbes de Provence blends vary though, so you’ll sometimes see other herbs such as basil and lavender included – just use the ones you like. Another option would be an Italian herb blend.
French tomato-mustard tart
1 premade vegan flaky pastry crust, 11 in. (28 cm.) in diameter
2 to 3 tablespoons Dijon mustard
2 or 3 medium vine-ripened tomatoes
1 tablespoon herbes de Provence or equivalent herb blend
1 tablespoon olive oil
pinch or two salt
freshly ground black pepper
Preheat your oven to 425°F (218°C). Unroll the pastry dough and place it on a baking sheet. Poke it with a fork. When your oven has reached the target heat, bake the pastry for 4 minutes.
Spread the Dijon mustard on the pre-baked pastry. What you see in the photo above is a fairly light layer of mustard, about 2½ tablespoons on a pastry measuring 11 in. (28 cm) in diameter. If you love mustard, feel free to use more.
Slice your tomatoes – aim for ¼ inch (3 mm) thick slices. Start by slicing up just two tomatoes as you might not need more than that, depending on the thickness of your slices. Cut out and discard the tough white core.
Arrange the tomato slices on top of your pastry, overlapping slightly.
Sprinkle the top evenly with your herbes de Provence or equivalent herb blend.
Then sprinkle a small pinch or two of salt over the top.
Finally, drizzle a tablespoon of olive oil evenly over the tart.
Place the tart in the oven and bake for 15 to 20 minutes. Check on it midway – if the edges seem to get too brown too quickly, you can cover them with foil partway through the baking.
Slice up your tart pizza-style and grind some black pepper over the top if you like.
And enjoy! This tart is excellent paired with a nice green salad.
One of the things I admire about France is that every employee, regardless of the company they work for and their own seniority, gets a mandatory five weeks of paid vacation time per year. Even though this doesn’t include me as a freelancer, I’m happy to see others getting the time they deserve to relax and enjoy their families. I already knew that my native US was far behind other countries in this respect, but this color-coded map on Wikipedia makes the contrast even more embarrassingly clear.
Anyway, as you might expect, the most popular time to take one’s time off is the summer, and the month of August has long been a time of exodus for Parisians. Everyone seems to leave all at the same time for various destinations, be they in France or farther afield. One side effect of this is that lots of small businesses all close simultaneously. A stroll around a non-touristy neighborhood will take you past a series of shuttered storefronts and notice signs such as the ones below (click any photo to switch to slide show mode) informing customers of their re-opening dates.
I always get a bit of an eerie feeling, walking around the empty streets of my mainly residential neighborhood in August. I also often forget that things are closed and make a detour to get a coffee from Dose, for example, only to find the place deserted and to curse my poor memory.
So while it’s a good thing for people working in France, this annual departure can be a bummer for tourists who come to Paris in part to try our vegan restaurants (usually small businesses that close all of August).
If your chosen destination restaurant (or clothes shop, etc.) has a sign in their window, you can try looking for the following key phrases to decipher it and see how long it will be closed:
fermé – closed
ouvert – open
fermeture estivale – summer closing
congés d’été – summer vacation
vacances annuelles – annual vacation
horaires d’été – (shorter) summer hours
réouverture – reopening (date)
en vacances – on vacation
bel été – have a good summer (= without us) 😉
But to help make planning easier, I’ve prepared a short list of some places where you can still find vegan food the rest of this August. Note that this list is not exhaustive and that it’s a good idea to double-check their current hours on their social media pages or call ahead. Don’t rely on what Google or even their own websites say, because those won’t necessarily be updated to reflect any special summer conditions.
Vegan places that are open
Every year, a handful of vegan restaurants in Paris do stay open all summer. Here are some that I personally recommend (plus one brand-new one I’ve heard good things about). Note however that Thursday, August 15th is a national holiday and some of these places might be closed that day.
Aujourd’hui Demain 42 rue du Chemin Vert, 75011 Paris (metro Richard Lenoir) Restaurant/café and grocery store. A good place to hang out with a coffee and catch up on your email or work. If you’re in the mood for a sweet indulgence, don’t miss their Freak Shake.
Cantine Le Myrha 70 rue Myrha, 75018 Paris (metro Château Rouge)
Spacious and well-lit, excellent place for a buffet brunch with friends on a Sunday. You may make the acquaintance of Rainette, the restaurant’s sweet tabby cat, who sometimes wanders among the customers to be petted.
Cloud Cakes 6 rue Mandar, 75002 Paris (metro Sentier)
As their name suggests, they have some heavenly cakes! Savory lunch items available too until the mid-afternoon. Limited seating at busy times, but well worth a visit.
Le Faitout 23 avenue Simon Bolivar, 75019 Paris (metro Pyrénées)
All the ambiance of a traditional French brasserie, none of the usual animal products. Live music on Thursday nights. Don’t miss their platter of housemade vegan cheeses!
Hank Burger 55 rue des Archives, 75003 Paris (metro Rambuteau) 8 rue de Rochechouart, 75009 Paris (metro Cadet)
Really nice burgers, with a choice between their standard patty and a Beyond Beef one. I also love their potato wedges with a cheese topping and their chocolate chip cookies!
Hank Pizza 18 rue des Gravilliers, 75003 Paris (metro Arts et Métiers)
Vegan pizza with a range of preset toppings, including a couple of gluten-free ones each day. They have a particularly spacious upstairs dining room. If you come here, be sure to stop by the vegan grocery store Mon Epicerie Paris on the same street (see below for a description).
Les Petites Pâtisseries Raw & Vegan 44 rue du Chemin Vert, 75011 Paris (metro Richard Lenoir)
So many creative and delightful raw desserts! I especially like their little fruit tarts and matcha opéra cakes. Rumor has it you can now also find blue mermaid nice cream bowls there! On the same block as Aujourd’hui Demain (see above).
Le Potager du Marais 24 rue Rambuteau, 75003 Paris (metro Rambuteau)
Traditional French dishes in vegan versions. I often recommend this place to visitors since it’s a way to try classic dishes without the animal products. I love their seitan bourgignon, onion soup and crème brûlée.
Sunday’s Coffee Paris 171 boulevard Voltaire, 75011 Paris (metro Charonne) This place is so new, I haven’t had a chance to go there yet. People on Instagram seem to like it though, so take a look if you’re nearby!
Wild & the Moon Various locations throughout Paris Another chain place with generous hours. Try one of their superfood elixir drinks or one of their dishes of the day (often a rice and curry bowl). I love their raw desserts, especially the lemon tart. Their location near Opéra is especially nice as it gets less traffic.
Certain other places are fairly reliably sources of vegan eats.
L’As du Fallafel 32-34 rue des Rosiers, 75004 Paris (metro Saint Paul) Home of the best falafel sandwich in Paris! Prepare yourself for a line at the door. Closed Friday evenings and Saturdays all year round.
Ethiopian restaurants Various locations throughout Paris Due to a cultural tradition of abstaining from all animal products on certain days of the week and at certain times of year, Ethiopian restaurants generally always have a vegan option (sometimes labeled “vegetarian” on the menu). Be sure to specify that you don’t want fish. Google “restaurant Ethiopien Paris” plus the number of your arrondissement to find one. My personal favorite is Le Ménélik in the 17th.
Lebanese restaurants Various locations throughout Paris The chances of finding falafel (an accidentally vegan food) are high at just about every Lebanese restaurant. Look for places with the country’s very cute cedar tree flag.
Maison Landemaine Various locations throughout Paris Try their croissant ordinaire (regular croissant), which is always vegan, but be sure to specify ordinaire so they don’t give you a non-vegan butter croissant. They also have a vegan chausson aux pommes (apple turnover) and usually at least one vegan fancy dessert/pastry. Check the labels in the display case for the “VEGAN” in very small green text, or ask if unsure. They also sometimes have a vegan tofu, avocado and sun-dried tomato sandwich. Their baguettes, like all baguettes in France, are vegan by default.
Prêt à Manger Various locations throughout Paris This chain store is from the UK, which means it’s quite vegan-friendly. In France, they offer one vegan sandwich (avocado, sun-dried tomato and black olive spread on baguette type bread) as well as some vegan soups, chia pudding and sometimes a muesli bowl. They make coffee and matcha drinks with plant milk at no extra charge!
Vegan grocery stores
Vegan items can increasingly be found at mainstream grocery stores (check the bio (organic) aisle in particular), but with the stores below there’s no need to scrutinize labels since everything at them is fully vegan. This can be a good source for groceries for your AirBnB, or for things to pick up and put in a baguette for a DIY sandwich-on-the-go.
Aujourd’hui Demain 42 rue du Chemin Vert, 75011 Paris (metro Richard Lenoir) Combination grocery store and restaurant/café. Also sells clothing, shoes, purses and personal care products. They offer an extensive range of vegan cheeses and certain hard-to-find items such as vegan honey and liquid smoke. Beyond Meat products are available here.
Naturalia Vegan 4 locations in Paris and the near suburbs Part of the Naturalia organic grocery chain, these stores have a much wider selection of vegan cheeses, yogurts and plant-based imitation meats than other Naturalias. Unlike the other vegan grocery stores listed here, Naturalia Vegan locations also offer fresh produce.
Mon Epicerie Paris 31 rue des Gravilliers, 75003 Paris (metro Arts et Métiers) This little grocery has a surprisingly wide selection of products, including Beyond Meat and some others that are found nowhere else in Paris as far as I know (for example Linda McCartney frozen items). Carries more Asian products than the other ones.
Un Monde Vegan 64 rue Notre-Dame-de-Nazareth, 75003 Paris (metro Strasbourg-Saint Denis)
The first all-vegan food shop to open in Paris, Un Monde Vegan is still a popular source of interesting grocery products and books.
With that, I wish you a pleasant stay (or staycation) in Paris. Bon appétit!
Today I’m sharing one of my very favorite summertime recipes. With just two ingredients, it’s also one of the simplest I know. Meet nice cream, the banana-based alternative to ice cream.
Not only is it yummy, but since it’s nothing but fruit you can eat it anytime, any day, all day everyday if you want to. Well, within reason! My point is that it’s a lot better for you than most ice creams out there (even vegan ones), since it has no added sugar, oil or saturated fat and of course is dairy-free and gluten-free. It’s actually everything-free except banana and lemon. Because the banana is so sweet, you don’t need to add sweetener of any kind.
Why “nice” cream? I’m not the inventor of the term, but I would imagine it’s because compared to cows’ milk ice cream, it’s nicer to animals and also the planet. No cows get involved and the carbon footprint of bananas is lower than that of milk even when transportation is factored in. For each kg of cow’s milk produced, 2.4 kg of CO2 equivalent are generated, while for 1 kg of bananas it’s just 480 g (one-fifth the amount for milk). But nice cream also just tastes nice, so maybe that’s why?
I find it makes a great breakfast on a really hot day. In fact, it’s better as a breakfast or an afternoon treat than as a dessert because it’s much more filling than traditional ice cream or sorbet.
The possibilities for variations are vast – you can add just about anything to the banana base to flavor it. Try mixing in frozen berries, cocoa powder or even a touch of your favorite liqueur (Bailey’s Almande would be great!). See other suggestions at the end of this post.
The flavor I’m presenting today is one that I call “lemon cheesecake” because although it contains nothing but banana and lemon, something about these two things together reminds me of cheesecake. Try it for yourself and see if you agree.
Lemon cheesecake nice cream
Makes 2 servings (the equivalent of around 3 scoops each)
3 medium to large ripe bananas (not overly ripe)
1 medium to large lemon
Equipment needed: freezer, food processor with an “S” blade (a regular blender will probably not be enough), lemon juicer, freezer-safe tupperware container.
Slice 3 bananas into rounds and put them in a plastic tupperware container with a lid. Place in your freezer for several hours or, ideally, overnight.
When ready to make your nice cream (the same day it will be served), remove the bananas from the freezer, take off the tupperware lid and let the bananas thaw for at least 10 minutes (less time on a really hot day, more time on a cooler day). Do not skip this step – rock-solid frozen banana pieces can damage your food processor.
Once the bananas have thawed a bit, transfer them to your food processor. Juice your lemon until you have about 1/3 cup (79 ml) juice. You can also use a bit less or a bit more, depending how much you like lemon.
Pour the juice into the food processor and begin processing. At first it may seem like nothing is happening but the bananas will eventually all blend into a wonderfully smooth texture. If you’re using a small food processor like mine, you may need to stop once or twice and scrape down the sides to move the remaining whole pieces toward the blade.
You’ll end up with a perfect “soft serve” nice cream and can enjoy it as is. Simply transfer to a bowl and, if desired, garnish with (non-frozen) fruit. This is how I eat it most of the time, when not taking photos for a blog post that is. 😉
But if you want to impress a guest and present the nice cream in scoop form like in the photos below, transfer the blended nice cream back into your same tupperware container and freeze it again for an hour or so. It’s best to still serve the prepared nice cream the same day, without leaving it in the freezer for too long since it can become too solid and impossible to scoop.
When plating up the nice cream, either in soft serve or scooped form, keep in mind that it melts pretty fast! You may want to refrigerate the serving bowls ahead of time to slow down the melting process.
With any number of sweltering days ahead of us still this summer, this nice cream just might become your new best friend. Enjoy!
Freeze some berries along with the bananas for a “fruit cocktail” nice cream (you’ll still need bananas for a base).
Process the bananas with lime juice, mint leaves and a touch of rum for a “tropical island drink” nice cream.
Add peanut butter to the bananas while blending, and incorporate some chocolate chunks at the end. Serve with salted pecans.Lots of other flavors are possible! Let me know in the comments what you try and how it goes.
Several people have recently told me they’re interested in eating more plant-based dishes as a way to lower their carbon footprint, but that they don’t know where to start, don’t have much cooking experience, or can’t easily find some of the less common ingredients such as seitan. It can seem daunting at first. And because some of the fancier vegan foods are often found at organic stores, there’s an unfortunate misconception that a plant-based diet is more expensive than a conventional animal-based one.
So today, I decided to show you a super simple, super yummy dish I’ve been making lately and really love. It’s based on a few very common ingredients – onion, canned cooked chickpeas, prepared tomato sauce plus optional soy yogurt and scallions – that can be found at even the most basic grocery store. I found all of these things at my local Monoprix, the French equivalent of Safeway in the US or Tesco in the UK. If you stock up on canned chickpeas and tomato sauce ahead of time, whipping up a dish like this is a breeze.
Legumes in particular are very easy on the planet, requiring far less fossil fuel and water to produce than meat and other animal-derived foods. This makes them an ideal food for a future marked by increasingly common droughts due to climate change.
Chickpeas (and other legumes) are also extremely good for you, packed with protein and offering long-lasting energy.
Furthermore, this is a super low-cost dish. To make the two servings in this recipe, I spent just €4.49, or €2.25 per serving ($2.55 or £1.91). That’s about half the price of a cappuccino.
The cost breaks down as follows: 2 cans chickpeas (€1.30), 1 jar arrabbiata sauce (€1.69), 1 small red onion (€0.32), 2 small 100 g containers of soy yogurt (together, €0.56), 2 scallions (together, €0.28) and 1 lime (€0.34). I also used tiny amounts of olive oil and ground coriander which would come to a few cents’ worth each.
This dish is fairly foolproof and can easily be adapted to incorporate other ingredients. You can use any other legume (navy beans, kidney beans, lentils) in place of the chickpeas, for example. I recommend not using red lentils, however, as they tend to turn into mush when cooked and you would end up with a kind of tomato-lentil mash (although it would probably still be delicious). But you can easily add other vegetables to this dish, perhaps adding extra tomato sauce to cover everything. You can also opt to serve it over rice or couscous if you happen to have some on hand, but it’s already very filling on its own.
Did I mention how yummy it is? The idea of chickpeas may not spontaneously inspire you, but when they’re prepared ahead of time (ie, coming out of a can), they’re wonderfully moist. I love their texture combined with the heat of the rich, spicy tomato-y sauce and the cooling yogurt and tangy lime juice. The flavors are somewhat reminiscent of Mexican cuisine.
A dish such as this is perfect as a make-ahead packed lunch too. Why not give it a try?
Chickpeas in spicy tomato sauce
Makes 2 servings
4 cups (530 g) drained chickpeas or navy (white) beans (two 14 oz/400 g cans, before draining)
One 14 oz (400 g) jar arrabbiata or other tomato sauce
Drizzle olive oil
1/2 cup (80 g) onion, any color, or shallots, chopped
ground spices/herbs such as coriander, curry, cumin, herbes de provence (optional)
1/2 cup (200 g) plain unsweetened soy yogurt (optional)
1 or 2 scallions (green spring onions) or bunch of chives, chopped, for garnish (optional)
Note: I was using a small frying pan, so the amounts shown in the photos below are for one serving. To make two servings at once, use a larger pan and the total quantities listed above.
The first thing you’ll want to do is roughly chop your onion (or shallot). You can either slice it, as shown, or dice it – do it however you want, cause this is an easy recipe, remember!
Drizzle some olive oil into a frying pan, heat on medium-high, and sautée the onion for a few minutes. If you like, add a dash of herbs or spices (I often add ground coriander and thyme), but since the arrabbiata sauce is already seasoned, this isn’t strictly necessary.
When the onions have become a bit translucent, add the chickpeas. Save the liquid from the can if you’d like to make meringues or something with (do a search for “aquafaba” on this blog to find recipes). Sautée, stirring often, for a few minutes to heat the chickpeas and allow the flavors to begin mingling.
Now add your arrabbiata or other tomato sauce.
Continue to heat until the sauce begins to simmer. Take off the heat soon after so the sauce doesn’t become dry.
Transfer to a serving bowl and top with a dollop of plain soy yogurt plus chopped scallions or chives. The yogurt has a nice cooling effect, counteracting the heat of the spicy sauce, and reminded me a lot of sour cream in this dish. I used the most basic grocery store soy yogurt, but you might want to try the thicker Greek-style soy yogurt that’s now becoming available (in France, look for the Sojade one at organic shops).
Another nice touch to this flavor combination is some fresh lime or lemon. The vitamin C in the citrus juice also helps your body absorb the iron in the legumes.
Variations: serve on top of rice or couscous, add vegetables (spinach, bell peppers, potatoes, mushrooms etc.), experiment with spices.
Valentine’s Day is just around the corner once again… This year, how about serving your sweetheart (or yourself) some light, crunchy vanilla clouds topped with rich coconut cream and colorful, juicy fruit? Meet the pavlova, a meringue-based cake named for Russian ballerina Anna Pavlova (rumored to have been created in 1926 in New Zealand), but in a mini version. It’s vegan too!
The actual origins of this fancy dessert are debated, but the Russian and potential New Zealand connections are reason enough to consider this an “Around the world” recipe.
It’s based on an airy meringue shell made from the brine from a can of chickpeas (or other legume – brine from navy, kidney or other beans works too). In yet another international connection, this culinary innovation, which opened up a world of new possibilities for vegan and egg-free cuisine, was discovered by French tenor and occasional food blogger Joël Roessel back in 2014. Aquafaba, as the brine came to be known, also makes it possible to create other items such as French macarons, chocolate mousse, the topping for lemon meringue pie, royal icing and even cheese and butter.
This is a fairly simple recipe, but it does require some time because the meringue-baking process is long and each batch of meringues must cool fully inside the oven once the baking time is up. For this reason, I recommend making the meringue shells the day before you plan to serve this dessert. Be sure to transfer them immediately to an airtight container once they’re finished cooling in the oven to ensure that they don’t absorb humidity and become sticky, losing their crunch. And when you’re ready to serve them, remove them from the airtight container and add the toppings only at the very last minute.
1/2 cup (118 ml) aquafaba (chickpea brine from the can or jar)
1/2 cup (100 g) granulated white sugar (table sugar)
1/4 teaspoon liquid vanilla extract (do not use any flavoring containing oil)
1/4 teaspoon cream of tartar (optional)
For the whipped coconut cream
3/4 cup (200 ml) coconut cream, chilled
1 or 2 tablespoons powdered sugar or maple syrup
1/4 teaspoon liquid vanilla extract
For the topping
Seasonal or canned fruit. I used canned peaches and fresh pomegranate seeds, but consider kiwi, strawberries, raspberries, blueberries, passionfruit or a combination of these.
Equipment needed: hand or stand mixer with “egg” beater attachments, metal or glass bowl (not plastic), baking sheet with baking paper, airtight container for storing the finished meringues (can be plastic).
If this is the first time you’ve whipped aquafaba, get ready to see a fun transformation. Turn your mixer to the highest setting and in a matter of about three minutes, the clear brine will magically turn into something fluffy and white that looks just like whipped egg whites.
The aquafaba is ready for the next step once stiff peaks have formed and it stays in the bowl when you turn it upside down, as shown. Add the vanilla extract and cream of tartar, if using, and beat until incorporated.
Now you’ll add the sugar. Continue beating, pouring the sugar in bit by bit. The mixture is done once it looks glossy. At this point, it will look and taste just like marshmallow fluff. In fact, you can even use some of it as marshmallow fluff if you like (but it will deflate after a while, so would need to be used right away).
At this point, you can begin preheating your oven to 210°F (100°C). Be careful not to get these two numbers mixed up, as I did the first time around…
On a clean sheet of baking paper, deposit some blobs of meringue mixture of a similar size. With the back of a spoon, spread each blob out into a flatter round shape and make a depression in the center. This is where you’ll place the coconut whipped cream and fruit once the shells have baked.
Place the sheet in your preheated oven and bake for 70 to 75 minutes. Any shorter, and you risk having a crunchy outside but a gooey, gummy inside. When the time is up, leave the meringues where they are for a further 45 minutes to fully cool without opening the oven door.
When they’re done baking, as shown in the third photo above, the meringues are no longer shiny and may also have spread out a bit.
Up to an hour before serving the pavlovas, whip your coconut cream together with the powdered sugar or maple syrup and the vanilla extract until it holds a shape. Store the whipped cream, covered, in your refrigerator.
Immediately before serving the pavlovas, top each meringue shell with a dollop of the coconut whipped cream, then add the fruit. Note that the meringue will begin to gradually break down as soon it comes into contact with the whipped cream, so prepare only the number of pavlovas that will be eaten right away.
Crunch, crunch. Yum!
If you have enough pavlovas and there’s still some meringue mixture left, you can make meringue “kisses” such as the ones above by making blob shapes with a teaspoon or, if you want to get fancy, with a pastry bag. If you want to add jimmies, sprinkle them on top before putting the meringues in the oven. Bake as directed above.
Brew yourself a pot of tea and enjoy your mini pavlovas this Valentine’s Day!
If you’ve been following my blog for a while or know me in real life, you may have noticed that I love borrowing bits of different cultures and bringing them together in unexpected ways. And the culinary world is a great vehicle for this type of expression (click here to see some of my past fusion cuisine creations).
Today I bring you my interpretation of a classic French dessert. The galette des rois (kings’ cake) is an institution of French culture, traditionally prepared for the feast day Epiphany, celebrated each January 6th to commemorate the visit of the Magi (also known as the Three Wise Men or Three Kings) to the Christ Child. In practice however, this dessert pops up in bakery windows all over France right at the beginning of January and stay until the end of the month.
The galette des rois is a flat flaky pastry traditionally filled with an almond paste. And like the crêpes eaten in February for Candlemas, it has its own customs. Somewhere inside the galette is a fève – in the olden days this was actually a literal fève (dry bean), but these days, little ceramic figurines are used. Whoever finds the fève in their piece becomes a king or queen, gets to wear the paper crown that comes with the galette, and is supposed to pick someone else in the party to be their queen or king. According to a 2014 survey, 68% of French families find sneaky ways to make sure the fève ends up in their child’s slice. Sparkling wine, hard cider or apple juice traditionally accompany a galette des rois.
In my version of this dessert, I’ve incorporated matcha powder for a Japanese twist. And I’m calling it galette des reines (queens’ cake) because sure, maybe the magi were kings, but queens should get their chance too. The fève I used also happens to be a little lady… in keeping with the theme, I’m imagining her as a Japanese empress from the northernmost island, bundled up in sakura-colored wraps against the cold.
If you live in France, you can usually find fèves at any vide-grenier (garage sale) for cheap, or from baking supplies stores. Otherwise, have a look on eBayor Etsy. There are some really cool ones out there that could double as doll-house accessories the rest of the year.
Note that matcha powder (and green tea in general) doesn’t stay fresh for long, rapidly losing its color and flavor, so it’s best to buy it just before you plan to use it and then to use up the rest fairly quickly. You can use matcha powder in a cake or cupcake recipe, add it to a smoothie, make a matcha latte from it or just prepare it with water in its most traditional form. Store any unused matcha powder, tightly sealed, in your refrigerator.
See my tips for flavor variations (basic almond, pistachio, chocolate etc.) at the end of this post.
Matcha galette des reines
Makes one 12-inch (30-cm) diameter galette
2 pre-made round flaky pastry crusts (not filo dough) – keep in fridge until last minute
3 cups + 1/4 cup (325 g) ground almonds
1/2 cup + 2 tablespoons (125 g) granulated sugar
1/3 cup (50 g) cornstarch
4 teaspoons fresh unsweetened matcha powder
3/4 cup + 1 tablespoon (200 ml) almond or soy cream
2 tablespoons soymilk or other milk
2 tablespoons neutral-flavored oil
1 teaspoon almond extract
1 to 2 tablespoons apricot jam, apple jelly or other light-colored jam/jelly (for the glaze)
1 fève (ceramic object or large dry bean)
Begin by combining the dry ingredients (ground almonds, granulated sugar, cornstarch and matcha powder) in a mixing bowl. Stir thoroughly with a mixing spoon until the matcha is evenly distributed.
In a separate small bowl, combine the cream, milk, oil and almond extract, whisking with a fork. Add this liquid mixture to the dry mixture and stir thoroughly until you have a thick uniform paste. Taste it to check the sweetness – as matcha is fairly bitter, you may find you need a bit more sugar.
Preheat your oven to 350°F (180°C) and take your first pastry crust out of the fridge. Unroll it on a large surface.
Transfer your matcha almond paste to the center of the pastry and gently spread it out with a spatula to a uniform thickness.
Leave a margin around the edge, as you’ll be folding it upwards to seal the galette.
Gently press your fève into the matcha almond paste. Choose a spot closer to the edge than the center.
Take your second pastry crust out of the fridge. Carefully place it atop the bottom one so that they align as closely as possible. Push the top pastry down gently around the edge of the almond paste underneath. If you want to make sure that a certain person ends up with the fève, find a way to remember where you’ve put it. 😉
Fold the edges of the bottom and top pastries upward together and seal with the tines of a fork.
With a sharp knife, trace a design into the top pastry. Try to occasionally cut through the top pastry to allow steam to escape while the galette bakes, but take care not to cut through it too continuously or pieces of the top crust could break off when you slice the baked galette. You can get creative at this point and make a fancy design of your choosing (swirls, flowers, geometrical lines). Do a Google image search to see the different galette des rois designs that are out there.
Place your galette into the preheated oven (on a baking sheet, if you like, but I put mine directly on the rack as my baking sheet is too small). Bake for 25 to 30 minutes, until the top is golden brown but not too dark. Begin checking it at around 20 minutes to make sure it doesn’t get too dark.
While the galette bakes, you can prepare the (optional) apricot glaze.
Place 1 to 2 tablespoons of the jam in a small saucepan over medium heat with a couple tablespoons of water. Bring to a boil, then turn the heat down low and simmer for a minute or two, stirring constantly to break up the lumps. Try to remove any unbreakable lumps or bits of apricot skin.
When the galette is done baking, remove it from the oven and place it on a cooling rack. Brush a thin layer of the apricot glaze across the top, including the top of the edges. At first it may seem that the jam is too sticky and shiny, but once it’s dry it will be fairly dry to the touch and more matte. Remove any jam clumps that collect in the crevices of the pastry design.
Allow the glaze to dry (5-10 minutes) before serving. If not serving immediately, you can pop the galette in the oven again to warm it just prior to serving.
A design like this one, with the first line traced right down the center, makes it easy to slice up.
Hey, you found the fève! Congratulations, you’re the queen! Or king!
Since you’re making your own galette, you may want to make a crown to go with it (or look for one at a costume shop). I decided to make things simple and design a kitty-sized one (toilet paper tube + aluminum foil).
I hope this post inspires you to try making a galette des reines of your own! Let us know in the comments how it turned out, and tag @rd.violet if you post a photo on Instagram. 🙂
Variations: Omit the matcha powder and add an optional tablespoon or two of rum for a traditional basic almond galette. Use ground hazelnuts, walnuts or pistachios for a different flavor profile and/or include a layer of chocolate-hazelnut spread or chestnut cream underneath the nut paste. To cut costs, use ground cashews instead of almonds, or a combination of the two.
Three and a half hours south of Paris by train, almost in the center of the country, is one of France’s oldest cities. Before the Romans arrived around 50 BC, it was Nemossos, the home of the Gaulish Arverni tribe led by the famous chieftain Vercingetorix. The invaders renamed it Augusta Nemetum, and then in the 9th century it became known as Clairmont after the castle Clarus Mons. Over the centuries, it was attacked by Vikings, Normans and Visigoths and also served as the starting point for the First Crusade (1095-1099). In the 18th century, it merged with the neighboring city of Montferrand and took on the name we know it by today.
How about now? What draws visitors not interested in invading or waging a religious war? Clermont-Ferrand is famous today for being the home of multinational tire manufacturer Michelin and hosting the world’s biggest international film festival dedicated to short films. It’s also surrounded by a chain of dormant volcanoes whose highest point is the lava cone Puy de Dôme, which can be seen from many parts of the city. And of course, street art—the main reason for my quick trip to Clermont-Ferrand the other weekend.
I arrived just after noon on a beautiful sunny day and left the next day around 5, so was there for only about 29 hours. But that was long enough to form an idea of the city, supplemented by vague memories of an even briefer trip there back in 2006. I can therefore share only a few things about Clermont-Ferrand, and this article will be more of an introduction to the city than anything else.
Day 1: vegan lunch, space invaders and dinner from a grocery store next to the freeway
As always when arriving somewhere, anywhere, directly from Paris, I immediately noticed how much cleaner the air and streets were. I then became enamored with the city’s splendid colorful houses and the deliciously ancient feeling that reigns in the area around the spooky Gothic cathedral made entirely of black lava stone. After navigating a few narrow medieval streets, I arrived at Myrtille, a beautiful little eatery where almost everything is vegan.
I had the beet and orange soup garnished with soy cream, chives and toasted hazelnuts for a starter and then a quinoa and azuki bean salad with arugula, potato and sweet potato, green beans, carrot and squash seeds. Both very nice, especially as I was famished after the longish train ride.
Clermont-Ferrand has a total of three vegetarian restaurants (no fully vegan places), which is not bad for a French city of 142,000 souls, and only Myrtille and another one called La BerGamoThée were open this particular day. As I wanted to try both, I headed to the second one for coffee. Although the owner of La BerGamoThée was washing dishes after the lunch service when I arrived and was starting to think about closing, she gave me a very warm welcome. I ordered coffee and a scoop of sorbet, and as the caffeine revived me from my sleep-deprived state (it had been a very early morning), I began to feel more like my usual self. The owner was curious to hear my story (what was a foreigner doing in those parts?) and we chatted a bit about our lives. She wasn’t a native of Clermont-Ferrand but had been there for some years after trying various other cities including Paris. One of the nice things about Clermont-Ferrand, she said, is that it’s almost always sunny, even in the winter. As someone who starts having an existential crisis every November, when the gray season in Paris begins, I made a mental note of this key detail.
Back to our history lesson. Some 2,050 years after the Romans, Clermont-Ferrand was invaded yet again… but this time the intruders were a whole lot cuter. French street artist Invader placed his first mosaic on a city wall in 2001, then returned a few times to add more, culminating in 2016 with an impressive wave of 31 more creative and ambitious pieces paying homage to the things the city is famous for. As you stroll around town you may notice 8-bit aliens wearing 3D glasses, holding popcorn, featuring in film frames or fleeing volcanoes. A few pixelated bats, most likely escaped from the belfries of the ominous Gothic cathedral, can also be seen lurking about.
Those of you who follow my Instagram already know about Flashinvaders, the GPS game the artist created so his fans could “collect” his works around the world and score points for their finds. For every new city, you get 100 bonus points. Clermont-Ferrand is a particularly good city for this game as a lot of the works have high values and most of them are pretty close to each other.
After a long afternoon of exploring the city and finding mosaics, I headed to my hotel, which turned out to be a farther hike from the downtown than I’d thought when planning my trip. Moreover, it was right next to a busy freeway interchange surrounded by desolation. Once there, I scrapped the idea I’d had of returning to the city center for dinner and began looking for something nearby.
It turned out there was nothing much, and definitely nothing likely to have vegan options other than fries and iceberg lettuce, so it was time for Plan B: the large Intermarché grocery store on the other side of the freeway. Rain clouds were beginning to gather in a suitably dramatic sky, but I just thanked my lucky stars there was a store in that area at all and set out, umbrella in hand.
At the store, I had some trouble finding the hummus (every vegan’s lifesaver) and began to worry there wouldn’t be any, but in the end emerged with enough provisions for an evening meal and breakfast the next morning.
I spent a cozy evening at the remote but otherwise nice hotel eating hummus, resting my feet (12.5 km covered that day), editing photos and watching vintage episodes of The Simpsons in French. The French version is pretty good, although some jokes are untranslatable and the voices always seem a little wrong. Fun fact: they blur the Duff Beer brand name when it appears on screen because it has become a real beer in Europe and France has strict laws on alcohol product placement on television.
Day 2: a museum of tires, a ghost town and more street art
The next morning, after breakfasting on the remaining hummus plus some hotel coffee, it was time to learn about tires at L’Aventure Michelin! Back in 1889, brothers Édouard and André Michelin were running a rubber factory in Clermont-Ferrand when they developed a removable pneumatic bicycle tire. Two years later, these tires, which they patented that same year, were used by the man who won the world’s first long-distance cycle race, the Paris-Brest-Paris (an ancestor of today’s Tour de France). The Michelins then shifted their focus to rubber tires for those newfangled horseless carriages, and the rest is history.
This museum is quite interesting, especially if you’re like me and have never thought much about tires and what went into developing them. For example, at a certain point different types of coverings to protect the tires from puncture were tested—the materials included leather, fabric, cork and steel rivets, each of them presenting some kind of major disadvantage. Michelin eventually developed innovations making these additions unnecessary. Later, in a bid to promote their brand, they added an “M” tread to the tires to leave distinctive tracks everywhere the cars went, and accidentally discovered that it improved safety too.
It so happened that this year marks the 120th anniversary (birthday?) of the Michelin Man, who over the years has become a familiar character around the world and was even named “best logo of all time” by an international panel of experts in 2000. To mark this anniversary, L’Aventure Michelin had put together a special exhibition about the man made of tires. Like many cartoon characters, his appearance has changed over time, going from a Teddy Roosevelt lookalike to his current incarnation. Presumably, his designers wanted to make him seem more friendly and approachable, and perhaps less likely to encourage smoking, but I’ll always prefer his original look.
After the museum, I set about hunting down the last few invaders on my list. Incidentally, it was lucky I’d bought so much bread the night before, as it turned out that Clermont-Ferrand is almost a complete ghost town on Sundays. Even if I were a meat-eater, it would have been difficult or impossible to find anything to eat. To get a much-needed coffee in the afternoon, I had to duck into a hotel and bother the front-desk guy. The streets around the cathedral, bustling and packed with people on Saturday, were eerily empty on Sunday. The cathedral itself even seemed to be closed (!?), so I sadly can’t report on the inside of it this time.
The most challenging invader to add to my score on this trip was CLR_35, located on the wall of a freeway of sorts right where it forms a bridge (making the mosaic invisible from the street level below). With coaching from an expert invader-hunter friend, I discovered there were nevertheless two ways to “flash” it with the app: 1. entering the freeway on foot from the nearest entrance ramp or 2. scaling a small but steep slope next to the bridge. Preferring to avoid activities that could lead to arrest and deportation, I chose the more discreet option 2.
Clinging precariously to the fence, the thorns in the poisonberry bush next to it digging into my skin as rain clouds menaced overhead, I still couldn’t see more than the tips of the invader’s ears. But I held my phone up above my head and hoped for the best. This, by the way, was one of the “What am I doing?” moments that everyone with an obsessive hobby reaches at some point. Happily, it worked after just a few tries—the left-hand flash capture above shows how little of a piece needs to be visible sometimes. And best of all, I didn’t get arrested. On the right is the official photo of the invader in all his glory as he races down the road.
But Clermont-Ferrand also features creative works by other street artists, such as Lyon-based Lasco, who—true to his name—paints animals inspired by the prehistoric paintings in Lascaux Cave in southwestern France. Made around 17,000 years ago, the paintings were discovered by chance in 1940 by a group of teenage boys and are now among the first things mentioned in timelines of the country’s history. I, in turn, discovered the street art paying homage to them completely by chance and was delighted!
Several trees and posts in Clermont-Ferrand had been yarn-bombed when I visited. In French, this is known as tricot urbain or “urban knitting”—love that term! These pieces are by a group calling themselves Les Peloteuses du Kfé Tricot.
A collaboration in Rue Savaron by Apogé (left) and Repy One (right).
If you love art too and are planning a trip to Clermont-Ferrand, you’ll want to pick up the free Such’art map of art galleries and street art from the tourist center in Place de la Victoire for a self-guided tour of works by Invader, Lasco and others. On Instagram, you can follow the latest street art developments in Clermont-Ferrand at @such_art_63.
At 5 pm it was time to board my train, and a good thing too because after 22.2 km of walking that day (!) and 34.7 km for the weekend as a whole, I was ready for a bit of a rest! The skies continued to offer dramatic clouds as the train sped northwards and the sun began to set.
The places mentioned in this post:
Myrtille restaurant: 4 Petite Rue Saint-Pierre, 63000 Clermont-Ferrand
La BerGamoThée restaurant: 1 Place du Mazet, 63000 Clermont-Ferrand
L’Aventure Michelin: 32 Rue du Clos Four, 63100 Clermont-Ferrand
Maison du Tourisme (tourist office with street art map): Place de la Victoire, 63000 Clermont-Ferrand
Those of you who know me from my Facebook days may remember my cookbook challenge.
I started it a few years ago, inspired by a friend who did the first one I’d ever heard of. At her New Year’s Eve party one year, chatting with some guests who were admiring her cookbook collection, she realized she wasn’t using them as often as she would like. To remedy the situation, she set herself a resolution to be completed over the next 365 days, and that was to make one recipe from each of her 100 cookbooks. The challenge included posting a photo and description of each dish on Facebook. In spite of obstacles including limited daylight hours (important for a good photo) at the beginning and end of her challenge, she made it, posting the last few recipes in mid-December.
And what began as a simple can-I-do-it personal dare turned out to be a great way to be an ambassador for veganism. A frequent question vegans get from meat-eating folk is “But what do you eat?” and with this challenge, all her Facebook friends got to see real-life examples of what she actually eats. It turned out my friend had a talent for food photo styling too, so the dishes in her photos looked especially beautiful and scrumptious.
As her challenge got into full swing I realized there were several cookbooks in my own growing collection that I still hadn’t tried, and decided to do a challenge of my own. Since I had fewer books (around 40 at the time) I resolved to make five recipes from each one, but over a longer period of time, with no end date. I was ambitious as I started, even making a bold promise not to buy any new cookbooks until the challenge was done—I failed at this part, seduced embarrassingly soon afterwards by a new superfoods book.
My collection was made up mostly of vegan cookbooks—no surprise there since going vegan is what made me get into cooking in the first place—but I also had some vegetarian ones and even an omni one that came with a set of pastry circles I’d ordered online. But they were all to be included in the challenge, with vegan adaptations as necessary. Most of my books were in English but several were in French, one in Catalan and one in Icelandic (!), which of course adds a fun extra dimension (remember, I’m a translator!).
I focused on one book at a time, posting the cover image first and then adding the photos of the recipes as I made them. In some cases I skipped ahead and made a recipe from another book, but then would save that photo until later when covering the book in question.
In the process of this challenge, which is still technically underway, I’ve discovered recipes that have since become some of my very favorites and have gained a firm place in my day-to-day repertoire (the cheese sauce from Vegan Yum Yum, for example, and the Scandinavian tofu balls from Boulettes et galettes végétales, which I later translated and posted here). The challenge has also obliged me to try recipes that I might not have made otherwise, for example if there was no photo for them in the book, and some of these turned out to be excellent.
For one of the books, Vegana i catalana, I found myself translating from Catalan, which I loved. I wouldn’t do that professionally, but for a handful of recipes for personal use, it was a fun challenge and not too hard since I know French and some Spanish. I posted one of them here on the blog too.
Here are some highlights from the books I’ve done so far…
Lentil crêpes with a garlic-parsley yogurt sauce from Curcuma en cuisine and date bars from Délices déshydratés.
Black rice with soybeans from Kansha and Thai seitan curry from Coco.
Crêpes with dulce de leche and sweet plantains from Viva Vegan! and cashew-stuffed capsicums in a coconut-curry leaf sauce from World Food Café 2.
Fideuada from Vegana i catalana (see my version of the recipe here) and crispy millet and peanut butter buckeyes from Thug Kitchen.
Chocolate-banana crêpes with coconut cream and berries from Rawsome Vegan Baking and potato latkes from Mayim’s Vegan Table.
Fiery fruit and quinoa salad from Salad Samurai and chocolate-orange curd tarts from Pies and Tarts with Heart.
Plum knödels from Mes festins végétaliens and spiced carrot and almond soup from The French Market Cookbook.
Millet balls with orange-arugula sauce from Boulettes et galettes végétales and raw apple turnover from Le Bon cru.
And as I mentioned, this challenge is still not finished! When I began this blog in October 2016 and started working on recipes for it, I had less time and energy for other recipes and sort of put this on hold. But I plan to continue it, especially since I got only about half-way through it (24 out of 40-some books). I will post the results on my Instagram and maybe also on the Red Violet Facebook page if people there are interested. In the interest of completeness, I’ll be posting all the photos from the cookbooks previously covered too. To see them on Instagram, just do a search for #redvioletcookbookchallenge which I’ll include among the hashtags for each of them.
When I’m finally done with the books I already have (there are maybe around 50 now), I’ll have made 250 recipes! So one of the benefits is learning a thing or two: techniques, new flavor combinations, shortcuts and so on.
Another of the eventual outcomes of this challenge will be a binder of my favorite recipes from the challenge (and other favorites from before it) that I’ll create to keep in my kitchen for easy access.
The biggest challenge in this challenge, translating and making ICELANDIC recipes, still lies ahead! Will I be able to pull it off? Stay tuned!
In the meantime, why not try a cookbook challenge of your own? You never know what gems you may unearth from your dusty collection!
As a freelance translator with most of my clients based in France, I normally have very quiet Augusts due to the fact that every French person leaves on vacation for the entire month, reducing Paris to a ghost town of sorts populated largely by tourists and a skeleton crew of hoteliers and restaurateurs. But this year, just before leaving, a few of my clients decided to send me huge files to translate by the end of the month. That suited me as I’d already done a bit of traveling in July (to the Netherlands and England) and wanted to make some money.
When accepting these large files, I assumed that I wouldn’t be getting much of the usual work (smaller files with shorter deadlines), but it turned out that several of my regular clients had not completely closed up shop for August and still needed some things translated, and specifically by me. So I ended up having a very busy August indeed. At times such as these, my energy and patience for making elaborate recipes just isn’t there, and I find myself eating bowl after bowl of the same basic pasta with random vegetables thrown in.
One morning, fairly short on groceries and wondering what to have for breakfast, I noticed a box of rolled oats I’d bought to make muffins with and decided to put some of that in a bowl with some soy milk. Rooting around my kitchen a bit more, I found some walnuts and added them too. It turned out I also had a banana. After then, wanting to have an interesting photo for Instagram, I put some of the chocolate sprinkles I’d bought in Rotterdam on top.
I realized that what I’d made was basically un-granola.
Although it may sound strange, dry uncooked rolled oats with soy milk is actually not bad. If you give it a minute or two, the soy milk absorbs into the oats a bit, softening them, so there isn’t strictly any need to cook them. Oats in this form are also healthier than granola—if you’ve ever tried making your own granola at home, you know how much sugar and oil goes into getting the oats and things to stick together and be crunchy. And of course, plain rolled oats are much less expensive than granola of any kind, store-bought or homemade.
This particular un-granola also reminded me of something. Walnuts, banana, chocolate… where had I seen that combination before? Of course, in Ben & Jerry’s Chunky Monkey ice cream! Which to my great delight had recently come to Paris in the new dairy-free version. It’s a great combination of flavors, and what could be better than eating Chunky Monkey (of sorts) for breakfast?
I also put some chia seeds into this un-granola, not for their gelling property—although you could easily make this into overnight oats if you, unlike me, have the presence of mind to get started the night before—but for their amazing health benefits. Walnuts too are bursting with good things. Even the chocolate provides magnesium and protein, so this is a breakfast nobody can argue with.
Of all the recipes I’ve posted on this blog, this is by far the easiest. It’s not really even a recipe at all but a suggestion for things to put into a bowl and eat. I’ve provided approximate amounts below, but you can really just combine these things without measuring. Just use whatever amount of each thing that seems good to you.
Chunky Monkey un-granola
Feeds one hungry translator (or other type of person).
3/4 cup (75 g) dry uncooked rolled oats (small oats if possible)
1 tablespoon dry chia seeds (optional)
1 cup (236 ml) soy milk (or other milk of choice)
handful (approx. 1/3 cup) walnuts
half of a banana
1-2 teaspoons dark chocolate sprinkles/mini-chips
Let’s get started!
Combine the oats and chia seeds in your cereal bowl.
Add the milk and give everything a good stir. You’ll see that the milk gets absorbed into the oats after a few minutes, so you may want to add a bit more milk later.
Break the walnut halves with your hands (or roughly chop them with a knife if you want to be fancy) and slice some banana over the top.
Finally, add your chocolate sprinkles. If you don’t have or can’t find sprinkles, mini-chocolate chips will do, or you can even roughly chop up some squares from a bar of dark chocolate.
You’re all set! After enjoying this hearty, healthful and delicious un-granola, you’ll be ready to seize the day.
Variations: If you’re not as exhausted or busy as I was when I came up with this recipe, you may want to take the time to actually cook the oats and make this into a warm oatmeal. Alternatively, as suggested above, you can stir the oats, chia seeds (not optional in this case) and soy milk together and put them in the fridge overnight to make overnight oats. And you can always experiment with different nuts, different fruit, or different milks (vanilla-flavored rice milk for example, which is naturally sweet) for different results.
If you’ve been watching the hit BBC television series Poldark, a new adaptation of Winston Graham’s book series set in breathtakingly beautiful Cornwall, you may have noticed many meals consisting of savory pies. You’ll have seen them at Ross Poldark’s home Nampara at least, where the fare is simpler and more homespun than at Trenwith House and other wealthier residences. Demelza and Prudie can often be seen pounding dough on the countertop for this very purpose.
Cornish savory pies are traditionally filled with potato, turnip and beef (we’ll use seitan), and are basically a larger version of the well known Cornish pasty, which is a single-serving savory turnover filled with the same ingredients. Miners found them handy to take down into the mine with them for their lunch break. Some say that the edge served as a handle of sorts, so people could eat it with dirty mining hands and throw the edge away at the end.
A savory pie even played a role in the budding romance between Demelza and Ross in season 1 episode 3, as her newly acquired baking skills impress him and she begins to find her way to his heart through his stomach. Or at least in part – he likes other things about her too.
Now you can make a similar pie yourself and impress the dashing redcoat in your own life. But wait, this is the 21st century! So maybe he can make his own pie, but if he needs help getting started, you can share this recipe. 😀
Cornish seitan pie
Makes one 9 in. (23 cm) pie.
2 cups (250 g) seitan, finely sliced
1½ cup (150 g) yellow onion, diced
1½ cup (175 g) firm-fleshed potato, diced
1¼ cup (125 g) turnip, diced
1 tablespoon soy sauce, or more to taste
1 teaspoon herbes de Provence or Italian herb blend
1/2 teaspoon ground sage
1/4 teaspoon black pepper
1/3 teaspoon white pepper
1/3 cup (40 g) flour
2 cups (500 ml) vegetable broth
2/3 cup (160 ml) unsweetened non-dairy milk (not rice milk)
2 pie crusts (non-flaky)
Begin by assembling your ingredients. Peel and dice the potato and onion, and dice the turnip (no peeling needed). Set aside.
Slice the seitan into thin, bite-sized pieces, about 2 in. (5 cm) long and 1/4 in. (0.5 cm) thick.
Heat a bit of olive oil in a frying pan and sauté the seitan a few minutes until the sides are a bit browned. Add the soy sauce, taking care to distribute it evenly, and stir well to coat all the pieces. Set aside to cool.
In a large stockpot, heat a bit of olive oil over medium. Add the onion and sauté for a few minutes, stirring frequently, until the onion is slightly browned and translucent. Add the potato and turnip and cook for five minutes, stirring frequently. Now add the flour and stir to distribute evenly. Allow the flour to “toast” several minutes, again stirring often, and then add soy sauce, herbs and other seasonings as well as the vegetable broth and non-dairy milk. Simmer, stirring occasionally, until the potatoes and turnips are tender (about 15 minutes). Watch over the progress and add a bit more water or milk if the mixture seems to become too dry.
Taste and adjust seasonings to your taste. If it needs more salt, add more soy sauce in small amounts, tasting as you go along. Keep in mind that the seitan will be salty due to the soy sauce it was sautéed in, so you won’t want the vegetable mixture to be overly salty. Remove from heat and allow to cool a few minutes before going on to the next step.
Preheat your oven to 350°F (175°C). Line your pie plate with one of the pie crusts, making sure to press the dough into the bottom edge. Place the seitan into the crust, distributing it evenly across the bottom. Cover with the vegetable mixture. If the bottom crust hangs over the edges of your pie plate, as mine does (see above), measure the diameter and cut a circle of dough to form a top crust that will just cover the filling and then fold the overhanging dough of the bottom crust over the top and crimp the edges with your thumbs. With the remaining dough, you can cut leaf shapes (or whatever other shape that strikes your fancy). To make sure my leaves were all the same size, I cut a template from a piece of scrap paper.
Arrange the leaves symmetrically on the top crust and poke a hole in the center of the crust for hot air to escape. To give the crust a bit of shine, brush unsweetened soy milk over it evenly. Bake the pie on a center rack for about 35 minutes until it’s golden brown and smells scrumptious. 🙂
Remove from oven and allow to cool at least 30 minutes before cutting into it. If it’s still too hot, the filling will spill out from the sides onto the plate and you won’t have a nice solid slice. For this reason, it can be useful to make this dish ahead of time and then just heat it up briefly in the oven before serving.
Ideally, or perhaps depending how much of a Poldark fan you are, you’ll present this pie on a table spread with an old-timey delicate tablecloth like this one that I happened to find at a rummage sale just the other day, and you’ll use vintagey plates and cut it with a rustic-looking knife. A flagon of ale or glass of red wine will be the perfect accompaniment.
At the end of dinner, bring out a dish filled with fruit native to Europe (I often notice grapes on the characters’ tables on the show). By the way, check out the monogram on my rummage-sale tablecloth! There’s an R for Ross, and an A for…? Hmm, that part doesn’t fit as well.
After your meal, take a stroll to the nearest clifftop and gaze out at the sea dreamily as the wind blows through your hair.
Variations: Use the same filling to make individual pasties, cutting each pie dough in half and folding each half over once to make a turnover shape. Use other firm vegetables such as carrot or broccoli instead of potato and turnip. Just make sure they’re fairly tender before they go into the pie.