Getting my veg on

I must admit I have been feeling guilty. Now, feeling guilty is sadly nothing new for me, in fact, it’s how I’ve spent vast swathes of my life feeling over the years. Guilty that I wasn’t doing well enough at school, that I wasn’t a good enough friend/girlfriend/worker/writer, that someone misunderstood what I meant, that the relationship hadn’t worked because I just hadn’t tried hard enough etc. All of this negative guilt has lead to some interesting behavioural choices over the years and a tendency to message my housemates on a regular basis and ask them if in fact my nightmare of them no longer wanting to be friends with me because I am so annoying is coming true. It never is FYI. However, whilst all of this sounds self-pitying, self-serving even, my over-heightened sense of guilt does do me some favours every now and again.
I feel particularly guilty if I buy a £3 chicken from Morrisons, and whilst I can’t always afford organic, hand-fed, hand-plucked, cuddled by farmers chickens, I should probably be more thoughtful about where my food has come from and the life that it’s lead to get to my plate. It has been proven time and time again that the amount of meat we are eating is having a direct impact on our environment and everyone’s seen the hideous documentaries about chickens living in cages. So, one of my new year’s resolutions is to be more conscious of what I eat.

I tried to be veggie for a while last year and failed so miserably that I ended up sat in my room at 2am drunkenly crooning softly to a box of KFC. However, this year I’m trying again, not  because I think meat is unhealthy or that I need to restrict myself but because it makes me a more conscious eater. If I’m specifically avoiding an ingredient then I will think much more carefully and sustainably about the others involved. Currently I’m a week in, which is better than I did last year, and I’m feeling much more positive about it. I’m eating more fresh vegetables and am aiming to be much more adventurous in the ways I cook them. Just don’t ask me to walk past the rotisserie chickens in Morrisons, they smell so gosh darn good.

Every Sunday we eat together as a house, it’s become a bit of a thing for us, we call it family dinner and it’s something we’ve managed to stick to even when things are tough and life is trying. This week for Sunday dinner I’m creating something new, it’s easy to do my usual chicken (Can you tell I like chicken by the way) but as meat isn’t an option right now it’s time to think outside the box. After trawling through the internet and considering many options I’ve gone for a mushroom wellington. Pastry solves a myriad of ‘crappy week’ problems and is always a favourite in the house. We also all adore mushrooms and, for good measure, I’m sure I can find a way to sneak cheese in there somewhere.


Mushroom Wellington:

Ingredients, serves 3:

  • 3 large Portobello Mushrooms
  • Spinach
    Depends how spinachy you want it, but remember spinach is hideously annoying in the fact it shrinks like the wicked witch of the west when faced with water
  • Enough puff pastry to surround said large mushrooms, around 2 sheets of pre rolled puff pastry
    Don’t pretend you make your own puff pastry
  • 4 or five button/closed cup/chestnut mushrooms
  • Half a white or red onion
    Some people have a preference
  • Cheese of your choice
    Now yes, I realise this is horrifyingly vague, but some people wouldn’t appreciate me dictating that this recipe needs intensely strong blue cheese (which is great) some people would prefer the meltier quality of brie or the tang of a cheddar. So yes, cheese of your choice. The quantity is also dependent on how much you like of said cheese.
  • Butter
    Because what doesn’t need butter
  • Oregano
  • Salt and pepper
    Obviously

Method:

  1. Pre-heat oven to 200 degrees and line a tray with either non stick tinfoil or baking paper
    This WILL stick, don’t be tempted to not use anything, you’ll end up crying over losing the pastry bottom, sad.

  2. In a large frying pan put a generous pat of butter, salt, pepper and turn onto a medium heat to melt butter
    Who says butter pat!? Surely it’s knob…..oh wait….probably shouldn’t say that

  3. Once butter is melted place each of the portobello mushrooms face down in the pan, flip after a couple of minutes to that all surfaces are browned slightly
    Don’t over fry at this stage, this would be a disaster as it’s going to spend 40 minutes in the oven soon

  4. Move pan off the heat once the portobello mushrooms are cooked, chop closed cup mushrooms, onion and garlic as finely as possible. Add more butter to pan and fry all of these together
    Notice a theme in this recipe? Butter. This is NOT a dieting recipe. I repeat, abandon hope all ye who diet here

  5. Once mushrooms, onion and garlic are all browned add in around a tablespoon of oregano and then stir spinach in until wilted
    Always use more spinach that you think as it shrinks into absolutely nothing

  6. Put mushroom, spinach and onion mixture aside to cool. Light dust a surface with flour and lay out sheet of puff pastry
    Inevitably spill flour and cover the surface, yourself, the floor, ceiling, windows, neighbour’s house in flour in the process15995369_10154379735231849_1321945653_n

  7. Spoon three evenly distributed portions of spinach mixture onto the pastry with large gaps in between, place a slice of favoured cheese on top, lay mushroom flat side down over cheese and layer another slice of cheese. Repeat on all three spinach piles
    Don’t be tempted by putting toooo much cheese, remember this stuff melts and will go everywhere

  8. 15995657_10154379735406849_410709532_nLay second layer of pastry over all three piles and cut so three evenly sized parcels are formed. Fork the edges of each parcel and brush with egg. Pierce a hole in the top of each parcel to finish
    No egg wash = no golden brown = sad. Don’t forget the egg wash

  9. Place parcels in the pre-heated oven for around 40 minutes until golden brown and enjoy!
    GOOEY CHEESE JOY

15996291_10154379735701849_2132369624_n

Please feel free to email any feedback on this recipe or your favourite veggie recipes to erin_lawlor@hotmail.co.uk

 

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