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ho ho ho it’s holiday time!
this very day is the shortest day of the year. it is dark. It is ultimate snuggle time. it is a time of gathering and connecting with your loved ones, or strangers even. to then, a few days later, celebrate the returning of light with a decorated indoor tree sprinkled with shiny candles.
this cold and dark but festive period is THE time to turn on the oven and bake some seasonal TLC filled goodies. so… this is what i share with you!
on the tropical island where i was born empanadas (or pastechi as they are called there) are a daily staple. but also during christmas pastry like dishes are served. these pastries bring up warm memories of barefoot beach and garden strolls, my dad lounging on the porch of his house on the hill and my moms lovingly made coconutwater smoothies.
so… especially for this christmas, since it’s a time to share, reflect & connect, i decided to create an uberhealthy version of these empanadas. giving them a seasonal and local twist.
the pastry is glutenfree and contains a mere four ingredients! buckwheat, olive oil, unsweetened apple sauce and seasalt. the filling is a marinated mushroom mix and further features the very dutch and highly regarded mr kale : ) on top op the empanadas i created two sides: a creamy limabean pepper sauce to dip the empanadas in.
TIP: if you can’t find limabeans, use white beans. you can use precooked ones to make it less time consuming. choose beans in glass jars over cans.
and the other side is a kumquat relish. the relish is both sweet and sour and complements the salty bitter umami flavours in the pastry and the spicyness of the peppersauce. this dish therefore holds all of the six flavours. making it pleasing to every single taste bud and nourishing to body, mind and heart : )
TIP: if you can’t find kumquats (they are available at the organic store) use mandarins. peel and use the flesh. add a little zest. and the other ingredients to the relish.
the magic of mushrooms:
they contain natural antibiotics
therefore battle (fungal) infections
they have a positive effect on the cholesterol levels
they are mineralrich: calcium, iron, potassium, selenium
selenium is largely found in animal proteins. mushrooms are (one of) the richest plantbased source(s) of selenium. this makes them a great addition to a varied veg(an) diet.
so… to reduce christmas stresses ; ) i advise you to make the sauce and the relish the day before use. this way the relish can marinate and you have less to do on the ‘moment supreme’. you can even bake these little empanadas a day earlier and store them in a brown paper bag. they keep! (but of course taste the nicest when baked and eaten soon after)
this way you can have a most relaxed, happy and healthy christmas.
wishing you all just that: shared happiness and health for christmas, new years and way beyond!
much love & happy greets,
winter empanadas with pepper bean cream & kumquat relish
vegan, glutenfree, festive
full of pure clean goodness
takes 20 minutes
40 gram oystermushrooms
40 gram cantherelles
10 gram kale, cut in thin strips & stemless
3 tablespoons of tamari
¼ teaspoon cumin powder
pinch of seasalt
75 grams white onion, finely chopped
1 teaspoon olive oil
200 grams buckwheat flour
7 tablespoons of olive oil
9 tablespoons of applesauce
4 pinches of seasalt
pepper bean cream
180 grams limabeans, (alternative: white beans) presoaked & cooked
16 tablespoons of water
4 teaspoons of extra vergin olive oil
4 teaspoons of ground black pepper
4 squeezes of lemonjuice
4 pinches of seasalt
90 grams of kumquat*, thinly sliced
6 tablespoons apple cider vinegar
2 tablespoons of palmsugar
2 teaspoons of thyme
2 pinches of seasalt
* alternative: mandarin parts
to make the filling: marinate all ingredients described under ‘filling’ for 1 to 5 hours.
next: fry white onion in olive oil until glazy in skillet. add marinated filling mixture (including tamari) and fry at medium heath until all the fluid has evaporated. turn heat off and let sit.
to make the dough & empanada: combine all ingredients described under ‘dough’. make a ball and place into the fridge for 30 minutes. sprinkle some extra flour on your worktop. divide dough into 8 equal portions. use hands or rollingpin to make dough into flat discs. use a bowl with 11 cm diameter to cut out. place filling unto the bottom center of the dough and fold the top to the bottom to close the empanada. press along the rim and use a fork to make stripes along the edges. brush the empanada with some olive oil and bake in a preheated oven for 13 minutes at 180 degrees celcius.
to make the cream: put cooked beans together with the rest of the ingredients and use handmixer or blender to make into a smooth cream.
to make the relish: combine vinegar, palmsugar, thyme & seasalt. drizzle over thinly sliced (& pitted) kumquat. marinate for 6 to 24 hours.
(all photos, recipe & text by kyra (c))