Vegan Kalette Quiche

Time Preparing: 20 mins
Time Cooking: 30 mins
Serves: 3/4
Difficulty: 3/5
Season: Winter

Ingredients
– 100g Kalettes
– 100g Firm Tofu
– 1/2 Onion
– 100ml Soya Milk
– 100ml Soya Cream
– 2tbsp Soya Sauce
– 2tbsp Olive Oil
– Handful of Parsley
– Handful of Chia Seeds
– Salt and Pepper for Seasoning

Ingredients for shortcrust dough:
– 75g Self Raising Flour
– 30g Corn Flour
– 45g Dairy Free Butter
– 20ml Water

Method
1. Pre-heat oven to 180 degrees
2. In a large bowl, mix corn flour, flour and butter
3. Knead the dough before adding water, then form into a ball. Wrap in cling film and chill for 30 mins
4. Wash the kalettes then slice in half
5. Peel and chop the onion
6. Heat 1tbsp oil in a pan, wait until hot then add the kalettes and soya sauce for 5 mins
7. In the meantime, heat the remaining oil in a separate pan, add the onions and stir until they turn slightly brown
8. Add tofu, seasoning, soya cream and milk and onion to a blender until a creamy but thick consistency is reached
9. Roll the dough into a mould, and precook for 10 mins
10. Add cooked kalette to the dough, then the parsley then tofu mixture
11. Sprinkle with chia seeds then bake for a further 20 mins

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Creamy Kalette Tops Linguine

Whilst the bright green colour of the dish can prompt thoughts of artificial colouring, this is actually the result of cooking and blending.

Time Preparing: 10 mins
Time Cooking:  10 mins
Serves: 2-3
Difficulty: 1/5
Season: Winter

Ingredients:
– Bunch of Kalette Tops
– 200g Linguine
– 2 Garlic Cloves
– 1/2 Lemon
– 30g Parmesan (omit for vegan option)
– 3tbsp Sour Cream (or vegan alternative)
– 3 tbsp Olive Oil
– Salt and Pepper, for seasoning

Method
1. Begin by cooking the Linguine as instructed on the packaging
2. Thoroughly was the kalette tops, before removing from stems
3. Peel (but don’t chop) the garlic
4. Add the kale and garlic to the linguine pan, for the final five minutes of cooking
5. Drain the linguine, and carefully transfer the kale and garlic to a blender. Add the olive oil, sour cream, lemon juice and seasoning before blending until smooth
6. Mix the linguine and kale sauce until thoroughly coated
7. Season and top with parmesan