128 | PIES AND PASTRY VEGETABLE FILLING 2 onions cut into quarters and separated into the leaves 2 large sweet potatoes cut into cubes.* Olive oil 100g vegan goat or mozzarella cheese, cubed Preheat oven to 180°C. Toss onions and sweet potatoes in olive oil and bake on a baking sheet in the oven until soft (Note: usually the onion ‘leaves’ are ready first, so take them out before they burn) *Also great with broccoli or cauliflower that is sautéed with sliced onion until soft. CASHEW CREAM: 1 cup cashew (need to first soak 30 min in boiling water, then drain) 3 Tbs nutritional yeast 1 tsp dried garlic (or 2 cloves fresh) 1 tsp salt Ground pepper ¾ cup water Few sprigs of thyme leaves (Optional) Blend ingredients adding enough water to make it creamy. Arrange sweet potato cubes in the pie dish, and in between the cubes, place the onion leaves and small pieces of vegan cheese. If you’ve fried onions with broccoli or cauliflower add now. Combine the thyme leaves with the cashew cream and pour over cashew cream over vegetables in the pie dish. Bake at 180°C for about 40 min until golden on top. Serve with a green salad and yogurt sauce on the side: YOGHURT SAUCE 1 small plain vegan yogurt (unsweetened) (If you don’t have yogurt, you can use a soft cream cheese, or soak a cup of cashew overnight in water, drain, and then blend with ¾ cup of water) A pinch of salt ½ teaspoon garlic powder Chopped fresh dill A squeeze of lemon juice A bit of water (so it’s creamy) Mix well (See pie on the right side of the photo)
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