Chickpea Curry Pastries – a DIY Vegan inspired recipe

November 10th, 2015 · Lisa · DIY Vegan, Recipes, Savory, Snacks · Comments

Thank you!

I have been absolutely overwhelmed by the amazing reviews and the outpouring of support that Nicole and I have received since the release of DIY Vegan. If you’re interested in checking out the reviews to see what people are saying about the book and get a preview of the recipes visit Dreena, JL, Angela, Janet, Alisa, Heather, Amanda, Kristina, Amey and Dianne‘s posts.

As many of you know, I’m six weeks in to being a Mom, which makes it even more wonderfully timed to have such an outpouring of love. If you haven’t heard, I gave birth to a little girl on September 30th at home. Her name is Isla.

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Although I am pretty tied up with caring for this tiny human, there are a lot of recipes in DIY Vegan that can be made ahead and are really helping to keep me nourished.

Over the next few weeks I will share the ways I’m making use of my favourite recipes from the book. Today I have a savoury take using the recipe for toaster pastry dough in the book. I made a delicious, simple curry to replace the Strawberry Jam filling in DIY Vegan. Since these are small and can be held in one hand for snacking, they are perfect for busy people, especially new parents.

pastry

Makes 8-10 small pastries.

Chickpea Curry Pastries – DIY Vegan

Ingredients

  • 2 teaspoons coconut oil
  • 1 small white onion, diced
  • ½ lb Yukon gold potatoes, diced into 1/2 “ cubes
  • 2 teaspoons grated fresh ginger
  • ½ teaspoon black pepper
  • ½ teaspoon sea salt
  • 2 teaspoon curry powder
  • ¼ teaspoon cinnamon
  • Pinch of nutmeg
  • 1 cup apple juice
  • 1 can chickpeas, drained and rinsed (great use from the mayo or strawberry cream)
  • 1 recipe Toaster Pastries dough – exclude the vanilla extract (page 86 DIY Vegan)

Instructions

  1. In a large sauté pan, over medium heat, add the coconut oil and sauté the onions for two minutes until translucent. Add the ginger and sauté an additional two minutes.
  2. Add the potatoes, stir to combine and then add 1 ½ cups of water. Cook for 15 minutes un covered.
  3. Add the pepper, salt, curry powder, cinnamon and nutmeg. Stir to coat the potatoes and onions.
  4. Add the chickpeas and apple juice.
  5. Reduce the heat to low and simmer for 20 minutes, stirring occasionally.
  6. Salt to taste. Allow to cool to room temperature or chill in the fridge until cool.
  7. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  8. Roll out the toaster pastry to ¼” thick. Cut out circles (we use the lid of a large mouth-mason jar).
  9. Add a tablespoon of the chickpea curry to the centre of half of the circles. Place one of the empty circle on top of the filling and seal the edges by gently pressing down with the tines of a fork. Poke a few holes into the centre to allow steam to escape as the pastries cook.
  10. Bake for 30 minutes until the pastries begin to brown. Cool for 5-10 minutes before serving.
http://veganculinarycrusade.com/2015/11/chickpea-curry-pastries-a-diy-vegan-inspired-recipe/

I really hope you’re enjoying the book. If you live in Toronto please join us for the book launch celebration on Thursday, November 12th.

xo

2 Comments

  1. Posted November 11, 2015 at 6:01 am

    You are my favourite.

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