Sometimes, just sometimes when I forget to food prep or take out stuff to defrost. I become lost as to what to make for my mother to eat. My dad and I are super easy we just have take aways.

My mother since becoming a vegetarian refuses to eat out as she says that not everyone is as clean as us, most people cut a burger and a toasted cheese sandwich with the same knife. My mother doesn’t approve of that, she is one fussy food prep person.

Trust me I should know, I once accidently used her prayer spoon to make a cup of coffee and she threw a tantrum and I had to go out and buy a pack of teaspoons to replace the one I used.

Of course she has no idea to this day that I steal her prayer Tupperware for my meat pies and samosas and I never give them back. My mother is under the impression she misplaced them or that they were thrown out by mistake. Of course, I do not have the heart to tell her the truth. Most likely after reading this post she will know where her Tupperware is going.

I came across this recipe on the Loving it Vegan webpage and I wanted to try it out.

I am known for my beef wellington that I made last Christmas, people can’t stop talking about it.

My mother’s verdict, she loved it, I did have some issues with the folding of the puff pastry and it may or may not have torn and I may or may not have thrown a mini tantrum in the kitchen ready to throw it all away and start all over again, but nothing some squeezing of the broken parts together that couldn’t fix.

Ingredients:

• 1 x tbsp. olive oil.
• 1 x onion, finely chopped.
• 1 x tsp garlic, crushed.
• 1 x tsp dried rosemary.
• ½ x tsp dhania powder.
• ½ x tsp oregano.
• 500g x mushrooms, sliced.
• 2 x tbsp. soy sauce.
• 1 x roll thawed puff pastry
• 1 x cup raw cashews
• ½ x cup water.
• ½ x tsp salt.

Method:

• Place the cashews, water and salt into a blender and blitz till smooth, this will become the cashew cream.
• In a pot, heat the oil.
• Add the onions, garlic, rosemary, dhania powder and oregano.
• Saute till the onions are soft.
• Add in the mushrooms and soy sauce and give it a good stir.
• Cook till the mushrooms are soft.
• Add in the cashew cream and bring to the boil.
• Remove from the stove and allow to cool completely.
• To assemble, fill half the puff pastry with the filling, using the other side, coverf the filling.
• Using a fork, crimp the edges to securely keep the filling inside.
• Brush the top of the pastry with some melted butter.
• Pop into a preheated oven and bake at 180 degrees for 15 minutes or until the pastry is golden brown.