We were lucky enough to have Karo Tak, AKA The Veganator & Co-Op worker, purchase some of our Mustard Greens when we took them to Alfalfa House. Karo offered to make a special Pie out of them and she was so enraptured by the results and ate it so quickly she didn’t take a picture of the finished product. So make it yourself to find out what it looks like! We are hoping to have Karo involved at some future farm events. So stay tuned. In the meantime, enjoy this great recipe. Unfortunately we can’t. We donated ALL our mustards to the Co-Op so we will have to wait until the next batch grow before trialling the recipe.
Earlwood Farm Mustard Pie
2 large bunches of red mustard or two handful of loose leaves
½ a cup of firm tofu
filo pastry (6 sheets) or make your own
*raw vegan cheese sauce
olive oil for frying
seasoning to taste eg pepper, nutmeg, parsley
Heat oven to 180°.
Chop onion and fry over medium heat oil until softened. Chop mustard leaves finely and add to onion. Cook until softened. Take off heat. Add any seasoning required.
Prepare filo pastry as on pack, layering into a buttered ovenproof pie dish and brushing each sheet with melted butter. The filo pastry will fall over the edges of the dish.
Mix onion/mustard mixture with vegan cheese. Spoon into pastry. Layer filo pastry sheets over filling, brushing each sheet with a bit of oil.
Place on a low shelf in the oven. Takes about 30-40 minutes to cook.
RAW VEGAN CHEESE SAUCE:
2 cups of cashews
1 cup of nutritional yeast
1 cup of water
1 tsp miso paste
Put into a blender in this order, add a bit more water if you want it a bit more “saucy” or less water if you want a more consistent and thicker sauce.
Serve with a mustard leaf salad.
More recipes at: www.karotak.com