Pegasus Post: July 30, 2019

14
Tuesday July 30 2019
Latest Christchurch news at www.star.kiwi
PEGASUS POST
Tasty Bites
Vegan options can be delicious and easy
Vegan ingredients have flavours and textures that work really well in fritters and sausage
rolls, giving these dishes a real depth of taste
Vegan broccoli, black bean
fritters
Makes 12
Ingredients
1 Tbsp chia seeds
2 Tbsp water
2 cups broccoli florets, roughly
cut
1 400g can black beans, drained
and rinsed
¼ tsp ground fenugreek
1 tsp salt
¼ tsp freshly ground pepper
½ tsp dried oregano
¼ cup fine polenta
Oil for frying
Lemon wedges
Directions
Begin by soaking the chia
seeds in water and set aside so
they thicken. Put the broccoli in
the food processor and process
briefly. Add the beans, seasoning
and chia mixture and blitz to
form a thick paste. Transfer from
the food processor to a bowl and
taste. Adjust seasoning if needed.
Add a tablespoon of polenta
and mix well to combine. Roll
into 12 evenly-sized balls, flatten
slightly and coat in the polenta.
Heat a large, heavy-based fry
pan with enough oil to cover
the base of the pan. When hot,
add the broccoli fritters and fry
until golden (about 5min a side).
Remove and serve with a pinch of
sea salt and lemon wedges.
WE ARE
Vegan sausage rolls
Ingredients
250g chestnut mushrooms C. Tip the mushroom mixture
3 Tbsp olive oil
MOVE
into the bowl with the leeks,
A
2 leeks, finely chopped
then add the chestnuts and
2 large garlic cloves, crushed breadcrumbs.
1 Tbsp finely chopped sage leaves Season then mix everything
1 Tbsp brown rice miso
together until you have a slightly
2 tsp dijon mustard
stiff mixture.
30g chestnuts, very finely
Unravel the pastry on a floured
chopped
surface, then roll the pastry out so
70g fresh white breadcrumbs one side measures 43cm. Mould
1 x 320g sheet ready-rolled puff the mushroom and leek mixture
pastry (not the all-butter version) into
TO
a sausage shape
A
down
NEW
the
Plain flour for dusting
centre of the pastry, then bring
Dairy-free milk (like soya milk), the pastry up around the filling
to glaze
Directions
Tip the mushrooms into a food
processor and pulse until they are
finely chopped. Put half the olive
oil in a large frying pan, add the
leeks and a pinch of salt and fry
gently for 15min or until softened
and golden brown.
Scrape the leeks out of the pan
into a bowl and set aside to cool
a little.
Heat the remaining oil in
the pan and fry the mushrooms
for 10min over medium heat.
Add the garlic, sage, miso
and mustard, and fry for a further
1-2min. Leave to cool slightly.
Heat the oven to about 200 deg
and seal along the seam with a
fork.
Cut into six pieces. Lay on a
FERRYM
EARTHQU
parchment-lined baking sheet
and brush each piece with milk.
Bake for 25min or until deep,
golden brown.
Leave to cool before serving.
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providing high quality care to you and your family
Brendan Charlotte Gort
WATCH
We will keep
new address.
If you w
and t
• Women’s health • C
AND ouR NEw DoCToRs... • Older pe
• Warrant of fi
• Helping patients
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• Occupational an
• Pre-employment
•
New patients w
Dr Brendan Smith Dr Charlotte Cooper Dr Gort Stephan Dr Sophia Harris Dr Nicola Carey Dr David Robertson
unit 10, 2 waterman Place, Ferrymead, Christchurch | Phone 03 384 5484
open Monday to Friday 8.30am-5.30pm | www.ferrymeadmc.co.nz
Providing
high quality
care to you and
your family
Ferrymead
C E N T R E
fer
medIc
MEDICAL