But my mandate here today was to make something that didn't need to be eaten right away -- so goodbye cabbage leaf roll up, goodbye sushi roll, good bye rice paper cold roll. I love you all, but go away now. Byebye.
My mission is freezer food. So, here goes. I wanted to make a soft yeast pastry, roll it out thin, stuff it with goodness, seal it, then freeze it unbaked to stock my freezer with things that can be thrown into the oven or toaster oven. I label the outside of the bag with what it is, and how long it takes to bake from frozen. One answer to a quick dinner.
This is called "find stuff in the freezer and use it".
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| mixture 1 -- faux beef crumbles and veggies with cumin and marjoram |
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| dough balls, 50g each, ready to be rolled |
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| it doesn't have to be perfect! |
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| good enough |
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| ready for the filling! |
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| a couple of table spoons is enough |
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| single layer on a silicone sheet and baking tray, ready for the freezer or oven |
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| keep it simple! |
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| mixture 2 -- faux chicken crumbles with edamame and tamari/sesame oil/coconut sugar |
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| step one |
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| step 2 |
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| step three |
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| step 1 |
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| step 2 |
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| step three: fold it over easy does it |
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| press the edges closed all the way around |
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| step one variation |
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| step two variation -- wait for it |
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| step three variation -- lift the edges to the centre and press |
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| press all the way from the centre out to one end |
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| ta da |
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| now press all the way out to the other end |
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| ta da again!! |
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| pick it up |
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| silicone pans are great for freezing the pastries or for baking the pastries |
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| once they are frozen, I will bag them and label the bag with the filling and the cooking instructions |
filling 1:
1 onion finely diced, cooked in a pan with 2 tbsp coconut oil and a sprinkle of sea salt
1 cup chopped celery
1 cup diced carrot
1 cup diced sweet potato
1 cup diced potato
1/2 cup green peas
1 tsp cumin
1 tbsp apple cider vinegar
1 tsp paprika
1 tsp marjoram
1 tsp chili powder -- optional
1 tsp sea salt (to taste)
1 package 'faux beef' crumbles,(or 'faux chicken' crumbles, tofu, or a couple of cups of cooked lentils or split chickpeas)
directions:
1. cook the onion
2. add the other vegetables and spices
3. cook until done
4. stir in the beef crumbles and cook well
filling 2:
1 onion diced + 2 tbsp coconut oil cook in a pan with a sprinkle of sea salt
1 cup chopped celery
1 cup diced carrot
1 cups diced sweet potato
1 cup edamame
2 tbsp tamari
1 tbsp coconut sugar
pinch of garlic powder (or more if you can tolerate it)
1 tsp sesame seeds
drizzle sesame oil
1 tbsp apple cider vinegar
1 package faux chicken crumbles ( or tofu cut into very small bits)
directions:
1. saute onion with coconut oil and sea salt
2. add other veggies and seasonings and cook until done
3. add faux meat and cook
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yeast dough pastry:
2 cups water
2 tbsp coconut sugar
1 tbsp yeast
1/2 cup tapioca starch
3 1/2 - 4 cups kamut flour
1 cup almond flour
2 tsp sea salt
1. combine water, coconut sugar, and yeast, and let proof
2. mix together the dry ingredients
3. add the yeast slurry to the dry ingredients, and form into dough. Knead by hand or in a mixer
4. let rise and punch down.
5. when ready, divide into 50 g balls
6. roll out the balls with a rolling pin, put some filling in, and close them up
7. move carefully to a pan to either go in the oven or in the freezer. Freeze them in a single layer on silicone or parchment lined trays. When they are fully frozen, bag them in ziplock bags, and label the outside with the filling and the baking instructions, as well as the date you made them.
bake from fresh at 345 for about 30 minutes
bake from frozen at 345 for about 45 to 50 minutes
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