Wednesday, April 15, 2015

Cooking is also Create - Veggie Mini-tart, Gluten-free



To cook is a moment creativity, even in times of rushing and lack of patience for the culinary art. By the time we look in the fridge, freezer or pantry and we decide what will be the next meal it is the result of creative thinking.

Now, creativity can be higher or lower depending on your mental availability, the time that you have to cook and the products available.

Now, I confess, I unfortunately am not a creative genius, not even close.
But I strive to cultivate it, because I learned that if we are not born with that gift, we should to make an effort to build and “feed” it.

Today, there are lots of inspirational sources, for example, I love to spend 5 to 10 minutes a day on Pinterest, some Instagram accounts that I follow, on the books that fill up my shelf, blogs that I have as my favourites and food that I have at my disposal.

The creation moments here at home, involve a lot of research, a “imposition” to be as healthy as possible, looking for a balanced, simple and diverse creation, something beautiful and nutritious.

These Mini-pies popped into my mind just after a collage I made for Edu on a plate, playing with certain foods.

Super simple to make, nutritious, made with easily accessible ingredients, vegetarian, gluten free, high in protein and that may well accompany a rice or vegetable quinoa, sweet potato chips (cooked in the oven), etc.



Ingredients (4 mini-pies)
-4 average button mushrooms
-4tbsp Leek, finely chopped
-2 cups spinach, chopped
-2 Eggs
- ½ cup of Almond Milk (or oats, hazelnuts or even Cow´s Milk)
-2tbsp Plain yogurt (you can use soya one or even cottage cheese)
-salt and black pepper, to taste (for children keep it to minimum)
- 1tsp sesame seeds
-1tsp poppy seeds (or other seeds that please you)
- thyme, dry or fresh, to taste
-olive oil
- lemon zest, to taste

Preparation:
Oven at 170 ° C.

Clean the mushrooms with a brush, I opted to take the skin off and also remove the stork, put on a baking tray with a drizzle of olive oil and bake until slightly soft.

Meanwhile, place a frying pan on the stove on a medium heat, add a little olive oil and start cooking the leeks until translucent, add the spinach and season with a little of salt and pepper (2 minutes) then set aside.

In a bowl mix the eggs, Almond milk.

Once the mushrooms are soft, take out the oven and transfer them to a muffin tray.

Put them on the bottom (yes, whole) and add the mix of leek and spinach, then the seeds, thyme and now pour the liquid mixture in.

Finally a bit of plain yogurt (soya or even cottage cheese) on top and the lemon zest.
Bake for 10 minutes or until firm.

Wait about 4 minutes before removing from the tray and use a spatula to help.

1 comment:

Clauds Home said...

Uma delicia de partilha! :)
Grata