Vegan Easter Recipes with Chef Kelley Williamson the Plant Based Kitchenista – Mushroom Leek Pie!



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Kelley Williamson is a Plant Based Chef and a Certified Food for Life Instructor through Physicians Committee for Responsible Medicine (PCRM) specializing in low fat plant based (vegan) cooking under the name Plant Based Kitchen. Kelley has taught over 6,000 individuals on plant based nutrition and has a passion for helping people heal through food.

Plant Based Kitchenista

YouTube: – Plant Based Kitchenista

Mushroom and Leek Pie
(makes 4 servings)
1 tablespoon vegetable broth
2 medium leeks, trimmed and sliced
3 cloves garlic, minced
1 ½ pounds your favorite mushrooms, quartered
1 teaspoon dried mixed herbs (rosemary, thyme and basil)
1 cup frozen green peas, thawed
Sea salt and black pepper to taste
White Sauce:
2 tablespoons plain flour
1 tablespoon Vegetable broth
¾ cup of non-dairy milk
1/8 teaspoon ground nutmeg
Sea salt and black pepper to taste
1 roll vegan puff pastry
4 tablespoons non-dairy milk, for glazing

Preheat the oven to 350 degrees.
Heat the vegetable broth in a large saucepan, then sauté the leeks and garlic for 2 minutes, to soften.
Add the mushrooms, herbs, salt & pepper, and stir for a minute. Place the lid on the pan and simmer for 8 minutes and then add in the green peas to warm
Meanwhile, in a small saucepan, add the 1 tablespoon of vegetable broth. Add the flour and stir until combined. Slowly add in the milk, a tablespoon at a time and whisk, until you have a smooth thick mixture. Stir in the nutmeg and season with salt and pepper.
Combine the cooked leeks and mushrooms with the sauce and leave to cool completely. Take the pastry out now to bring it to room temperature.
Pour the leek and mushroom mixture into a pie dish and top with the puff pastry, trimming any excess pastry around the edges.
Crimp the edges using a fork and score a crisscross pattern on the top with a sharp knife. Glaze the top by dipping a pastry brush in a little dairy-free milk and brushing over.
Bake for 25 minutes until golden brown. Serve immediately.

Rosemary Roasted Potatoes
(makes 6 to 8 servings)

2 bags of yellow, red or fingerling potatoes, washed
2 tablespoons rosemary (dried or fresh)
¾ cup of vegetable broth
Fresh chives for garnish

Bring a large pot of water to boil and steam your potatoes (unless you have time to roast them from the beginning) and steam until al-dente – about 8 to 10 minutes.
Slightly cool the potatoes and then add them to a large baking dish. Add the rosemary and vegetable broth and then cover with parchment paper and then aluminum foil and place in the oven and roast for another 20 to 25 minutes. If the vegetable broth burns off, add more to keep the potatoes moist.
After they are roasted add to a nice serving dish and add the fresh chives and enjoy!

Roasted Rainbow Carrots with Pistachio Relish
(makes 4 to 6 servings)

1 bunch of rainbow (medium) carrots with carrot tops (6 to 8 carrots)
1 tablespoon vegetable broth, more as needed
¼ cup chopped and roasted pistachios
2 tablespoons fresh mint leaves
1 tablespoon finely sliced scallions (green part only)
½ teaspoon freshly grated lemon zest
1 tablespoon lemon juice
Sea salt and black pepper to taste

Preheat your oven to 400° F. Wash the carrots, cut off the tops and then peel them. Set the carrot tops aside and pat the carrots dry.
Toss the carrots with the vegetable broth and season to taste with sea salt and black pepper. Place them in a baking dish and roast for 40 minutes or until fork tender but not mushy.
While the carrots are roasting, finely chop the carrot tops (or parsley). Combine 2 Tablespoons of the carrot tops, pistachios, mint leaves, green onions, lemon zest, and lemon juice in a small bowl. Season to your liking with sea salt and black pepper to taste. Set aside.
When the carrots are roasted, transfer to your desired serving dish and top with the pistachio relish.

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