Birthdays, birthdays and more birthdays

With Christmas celebrations long gone, we were now back into the birthday celebrations and I have a few to contend with in January. My Mother-in-law reached a landmark today at 65 and I held a dinner party in her honour. It is extremely difficult where I live to find restaurants which cater for us vegans as you will have seen from one of my previous posts. I figured it would be more enjoyable to cook for the 6 of us and I know everyone would appreciate the effort especially when everyone was skint after Christmas! Once again the Parsnip and Butternut Squash Ovenbake made an appearance along side a Leek and Mushroom Pie.

Starter

Roasted Parsnip and Butternut Squash Soup

Main

Leek and Mushroom Pie

Parsnip and Butternut Squash Ovenbake

Sweet

Fruit Salad

As I was only feeding 6 people I didn't use all the butternut squash and parsnips, so these were turned into a hearty soup.

Roasted Parsnip and Butternut Squash Soup

3 parsnips

½ butternut squash

3 celery stalks

1 onion

3 garlic cloves

Vegetable bouillion powder

600ml water

Olive oil

Salt & Pepper to taste

Cube the butternut squash and parsnips and spread over a baking tray and drizzle with olive oil. Roast for 30 minutes or until the vegetables are soft and starting to brown.

Whilst the vegetables are roasting, finely chop the celery, onion and garlic and fry in a little oilve oil until the onions are transparent.

Add the bouillion powder to the 600ml of hot water and stir to dissolve.

Add the roasted vegetables to the onion mixture, followed by the vegetable stock and bring to a boil and simmer for ten minutes to ensure all vegetables are soft.

Add salt and pepper to taste and leave to cool slightly before processing in a blender to a smooth and silky texture.

Parsnip and Butternut Squash Ovenbake 

4 parsnips

½ butternut squash

1½ cartons of soy cream

1 onion

1 tsp dried thyme

Large handful of vegan grated cheese

Place the finely chopped onion, thyme and soy cream in a saucepan and slowly heat up. Do not let the mixture boil.

Whilst the soy cream is warming finely slice the butternut squash and parsnips and layer one vegetable at a time in an ovenproof dish.
Pour the heated soy cream mixture over the vegetables and sprinkle with the grated cheese.

Bake for 1 hour, if the top starts to burn wrap silver foil over the top.

The Main Event - Leek and Mushroom Pie

750g mushrooms 

4-5 leeks

Olive Oil

1tbsp flour

2tsp English mustard

1tsp thyme

½ carton of soy cream

300ml vegetable stock

1 sheet ready made puff pastry (Jusroll is vegan)

Quarter the mushrooms and thickly slice the leeks and saute in a little olive oil. The mushrooms will release their liquid so the pan should never be dry. 

Add the flour and cook out for a couple of minutes before adding the English mustard and stir through. Add the thyme and soy cream and stir through again.

Pour in the vegetable stock and bring to the boil, simmer until the mixture has thickened to a pie like consistency. You may need to add more water if it gets too thick.

Pour into an oven proof dish and lay the puff pastry over the top tucking in the sides.

Bake for 30-45 minutes at a temperature of 180ºC.