1. Preheat the oven to 190°C (375°F), gas 5. 2. To prepare the crust, sift the flour and a 1⁄2 teaspoon salt into a medium mixing bowl. Stirring continuously, slowly add 6 tablespoons of olive oil, until the mixture has formed a dough. If the dough seems too dry, add up to 2 tablespoons of water. Do not over mix or the dough will be too tough. 3. Gather the dough into a ball and lightly roll with a rolling pin until you have a circle 23cm (9in) in diameter. Press the rolled dough into a 23cm (9in) flan dish. Prick the bottom of the crust all over with a fork several times. Set aside while preparing the filling. 4. Place a medium frying pan over a medium heat and add the
POPEYE’S SPINACH PIE
remaining tablespoon of olive oil and the onion. Sauté for 2 minutes, add the cabbage and courgette, and sauté for a
(serves 4)
further 5 minutes. Add the spinach and sauté until wilted. 225g (8oz) spelt white flour 3 ⁄4 tsp sea salt 7 tbsp extra-virgin olive oil 1-2 tbsp filtered water 60g (2oz) onion, diced 40g (1 1⁄4oz) red cabbage, finely shredded 60g (2oz) courgette, diced 455g (1 lb) fresh baby spinach, washed and dried 1 garlic clove, peeled and finely chopped 1 ⁄2 tsp each dried marjoram, basil and thyme 1 tsp each mustard powder and paprika 1 ⁄4 tsp cayenne pepper 1 large tomato, cut into 8 half-moon slices, to garnish
BERRY FUDGY LOLLIES (makes 8) 340g (12oz) silken tofu 170g (6oz) maple or brown rice syrup 4 tbsp cocoa powder 1 tbsp extra-virgin olive oil 1 tsp vanilla extract Pinch of sea salt 4 strawberries, washed, hulled, dried and sliced into quarters 1. Line a sieve with kitchen paper, place the tofu inside, pull up the corners of the paper to cover the tofu, and weight it, either with a can laid on its side or two or three stacked bowls. Allow the tofu to drain for 15 minutes or until about 80ml (3 fl oz) of the liquid has drained out.
5. Add the garlic, the remaining salt, and then the marjoram, basil, thyme, mustard, paprika and cayenne pepper. Stir well to combine, and sauté for a further minute. 6. Pour the whole mixture into the flan dish. 7. Bake the pie for 35 minutes. 8. Remove from the oven and garnish with a ring of tomato slices. Per serving: 441 calories/1717kJ; Protein 9g; Carbs 48g; Sugar 5g; Fat 21g (of which saturates 3g); Fibre 5g; Sodium 553mg.
2. Place the tofu, and all the other ingredients, except the strawberries, in a blender and process until smooth and creamy. 3. Pour the mixture into lolly moulds and then drop the strawberry slices into each mould. Freeze for at least 3 hours to ensure the lollies are totally frozen. After 20 minutes freezing, insert clean lolly sticks or cocktail sticks for handles. Per serving: 115 calories / 480kJ; Protein 4g; Carbs 15g; Sugar 14g; Fat 4g (of which saturates 1g); Fibre 1g; Sodium 190mg.
These recipes are featured in The Great American Detox Diet. See page 33 for details. © Alex Jamieson. Published with kind permission.
The Vegan l Autumn 2005
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