PIES AND PASTRY | 121 When starting my own family, together with Aviv, we continued the tradition of keeping food at the core of the daily routines and the celebrations. Family dinners are really important to Aviv and I and we enjoy eating them with the girls. Family and friends are always invited and it is always fun! Although I enjoy eating, I am less into the cooking and rather view cooking as something that needs to be done. Having two daughters who enjoy food, I’m always looking for recipes that have the right balance of being tasty, yet simple to make. I like making meals for the family and love it when they enjoy what I prepared. Aviv enjoys cooking so it’s good we are partners in cooking. The girls have been vegan for about 10 years now and making vegan food requires preparation and planning. As I don’t like touching meat or fish, this is fine by me. I’m proud of the girls for being vegan and spend time making food for them when I can. There is always food at our house and always enough for anyone who wants to join. This recipe I started preparing when the girls were each in the Air Force doing their military service, tasty as a main course or a side dish and can be prepared in advance (warning: it won’t last long!) 1 Tbs oil to cover bottom of pie pan. 2 Tbs olive oil 5 big onions, chopped 1 cup ready to eat chickpeas (from can or defrosted), drained 1 can of corn (strained) 1 cup lentil flour or chickpea flour (can use regular flour) ½ cup canola oil ¼ cup nutritional yeast (Optional) ½ cup water (add slowly, it needs to be gooey, don’t add too much) 1 teaspoon baking powder Salt and pepper to taste. Preheat oven to 175°C. Lightly oil a pie dish. Heat olive oil in a frying pan. Sauté onions until well done and golden. In a food processor mash the chickpeas until smooth. Add the remaining ingredients and mix well. Place in the oiled pie dish and bake in oven for an hour. It needs to cool down 10 min before eating.
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