Archive | July, 2014

Sunshine Pie

29 Jul

On Saturday some of the Naked Vegan Cooking folks headed down to a fundraiser which was being put on by Manchester Misol which is a new organisation which brings people together in solidarity with migrants. It was a lovely sunny day and they served loads of amazing vegan food, we had an awesome time.

After the event we headed home and made this delicious pie, we called it Sunshine Pie because we made it on a very sunny day and it would work really well for a picnic.


Greta with Summer Pie



1 Pack Filo Pastry (Not Frozen)

Sunflower Oil – Approximately 4 tbs

Half an Onion

Half a Bulb of Garlic

About 100g Fresh Asparagus

About 100g Frozen or Canned Peas

4 Small Vine Tomatoes

Handful of Coriander

Handful of Chives

Handful of Sunflower Seeds

Salt and Pepper

You  could add some vegan cheese if you have it, but it is not necessary as the sunflower seeds provide protein and flavour.


Summer Pie



Check your pack of filo pastry and see what temperature it recommends cooking it at, then preheat your oven to that temperature.

If your sunflower seeds are not pre-roasted then fry them for a couple of minutes in oil and salt, then set aside for later.

Chop your onion and garlic. We cut the onion into big rings and the garlic into big chunks to save time and because we love the strong flavours, but you can chop finer if you prefer.

Fry your onions in sunflower oil on a medium heat for about 5 minutes, then add the garlic and fry for one more minute. Next add the asparagus and peas and fry for a final two minutes, then remove from the heat and add salt and pepper to taste.

Cut your tomatoes in half and grill (or fry without stirring) them quickly until they are soft but not browned. You can just fry them with the other veg but they will lose their shape and look less pretty.

Take a baking tray and lay down one sheet of filo pastry, then brush lightly with oil and add another, repeat up to five layers (or more if you wish).

Then spread the vegetable mixture over the pastry, leaving a gap of a few centimeters around the edges, and put the tomatoes on top. You could also add another few layers of pastry on top to make it more of a pie rather than a tart, we didn’t do this as we thought it looked pretty open. If you do add pastry on top then use a knife to score some slits on top so air can get out.

Bake for 10-15 minutes, until the pastry is golden brown.

Sprinkle on the chopped herbs and sunflower seeds.

Serve and enjoy!

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DIY Granola

6 Jul

Jess is on a working holiday in Greece at the moment, and while they are away Greta has been experimenting with making different types of Granola. Granola is a great breakfast option because you can make it in bulk at the weekend and then each morning just pour out a bowl and add your favourite vegan milk (we like almond). It is also a great recipe to try with kids as it is pretty easy and they can choose their favourite ingredients to mix in.


Greta holding tray of granola.


This recipe outlines the basics and different ideas on what to add, but experimenting is highly encouraged!

Basic ingredients:

2 cups of oats

1 cup crushed cornflakes

1 cup of chopped almonds

1/2 cup maple syrup

1/2 cup olive oil

2 tablespoons brown sugar

Pinch of salt


Substitutions and additions:

Swop the cornflakes for rice krispies.

Use peanuts, walnuts or pecans instead of almonds.

Try agave syrup instead of maple syrup.

Switch the olive oil to coconut oil.

Add 1 cup of pumpkin or sunflower seeds before baking.

Add 1 tsp of cinnamon, nutmeg or ginger before baking.

Add 2 tablespoons of uncooked quinoa before baking.

Add 1 cup of chopped dried fruit after baking.

Add 1 cup of dark chocolate chips after baking.



1) Mix together all the basic ingredients along with any spices or seeds you are using. If your nuts are already roasted you should wait to add them until after cooking.

2) Spread the mixture out on a baking tray, you could line it with baking paper for easy cleaning.

3) Bake at gas mark 2 for about 45 minutes, opening the oven and stirring occasionally. It will be ready when it looks toasty and won’t get crispy until it cools.

4) Allow to cool.

5) Mix in any dried fruit or chocolate you are using and store in an airtight container.


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