For my first recipe in the English category, I propose you the zucchini’s pie with pine nuts and mustard. This recipe is from the book Vegan from Marie Laforêt (a French vegan chef). It’s a complete and quite cheap recipe and it’s really tasteful. It’s quickly done and everyone will like it.
Let’s now have a look at the ingredients. Here they are for a group of 4 people :
- 3 zucchini’s
- 1 clove of garlic
- 2 table spoons of olive oil
- 2 tbsp of pine nuts
- 1 tbsp of lemon juice
- 1 vegan puff paste (any puff paste diary-free and eggs-free will do)
- 200ml/1cup/7fl oz of soy cream
- 2 tbsp of Dijon Mustard
- 1 tsp of herbs de Provence
- Salt and pepper
Preheat the oven at 180°C/300°F.
Slice thinly the zucchinis and chop the garlic. To slice the zucchini I use a mandolin, it goes faster and they all are regular which is better when cooking the pie.
Put all zucchini slices and the garlic in a big pan with some olive oil to brown them. Personally, I prefer using a wok because it can rapidly and easily warm up, and it’s high enough to keep all in it.
Now, it’s time to add the lemon juice and the pine nuts, let it cook for 1 or 2 minutes. Put it on the side afterwards.
Spread the puff paste on its baking paper in a pie plate and pre-cook it empty for 5 minutes. Please make sure you pricked the puff paste and ballast it with some peas to avoid it from rising too much (personal advice).
Into a big bowl, put the soy cream, the mustard and the herbs de Provence and mix it. And add salt and pepper depending on your preference.
Put the mixture on the puff paste and add the zucchinis, pine nuts and garlic mix. Sprinkle some herbs de Provence on the top. Let’s cook it now for 25 minutes.
Serve with a green salad or any other raw salad.
Bon appétit !