Welcome to Day 6 of Vegetarian Week
A quick note before we start: The Paws are vegan, so although this is a series for National Vegetarian Week, we replace all animal products in our dishes with vegan alternatives! So while the recipe below might refer to butter, we used nut butter not dairy.
Porridge, stirred through with sliced almond and sprinkled with blackberries, perfect fuel for the day to come. We take ours with a pitcher of apple juice.
Monkey Mix. A trail mix based around peanuts and dried banana chips.
Falafel salad. Falafels are chickpea based patties, usually spherical-ish. They work well with spinach and carrot, and go great in tortilla wraps or alone.
Cinder toffee. A naughty treat, but delicious and satisfying. We love that burned toffee taste when there’s a storm.
Today’s recipe is caramelised mushroom tartlets, served with the sweet potato fries from Tuesday’s recipe. It’s a quick one, and only needs puff pastry, mushrooms, vinegar, sugar and butter. However, if you want something a bit more substantial, you can also add caramelised onion to the tarts, and top them with sunflower seeds and cheese.
Step One: Mushrooms. Chop the mushrooms fine or chunky, according to your taste. Preheat a pan and melt butter and oil (1-2 tablespoons of each). Warm until the pan is very hot, then add mushrooms. Brown for 3-5 minutes then sprinkle with sugar – we use muscovado for the darker, smokier taste – and cook for the same time again. The mushrooms should be taking on a lovely caramelised hue by now, so splash on some vinegar and cook just long enough for it to evaporate away.
Step Two: Tarts. Cut the puff pastry into quarters and arrange each in the cups of a yorkshire tray, or otherwise just place on a baking tray. Spoon mushroom into the centre of each portion. If desired, sprinkle linseeds around the edges. Cook around 180C for 15-20 mins, or until the pastry rises to cushion the mushroom, and goes golden.
And that concludes Day 6 of the Paws do Veg Week. We hope you enjoyed reading, and maybe even found some inspiration. Please feel free to share your own stories or experiences below
Happy meat-free eating,