Pasties are basically the British version of empanadas or calzones, and are quite popular in the Midwest of the United States.  Pasties originally gained popularity with workers in colder climes, whose wives would pack freshly-baked pasties that would hold some of their warmth throughout the day.  Nowadays, with the advent of microwaves and toaster ovens, you can enjoy these whenever you’d like!

Sweet Potato and Broccoli Pasties

Ingredients

Dough

• 1-3/4 cups flour (or gluten-free substitute)
• 1/2 teaspoon salt
• 1/4 cup non-margarine butter substitute
• 6 to 10 tablespoons water

Filling

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1 small sweet potato, peeled and cut into 1/4-inch cubes
• 1/2 cup vegetable broth
• 1 cup broccoli, chopped
• 1/2 cup cottage cheese
• 1 teaspoon spicy brown mustard
• salt and pepper to taste.

Preparation

1. To prepare the dough, sift flour and salt into a medium bowl. With fork or pastry cutter, add the non-margarine butter substitute. Stir in ice water gradually just until the mixture holds together – don’t overwork the dough, you want the end result to be flaky. Cover and chill for an hour.
2. While the dough chills, prepare the filling. Heat the olive oil in a large skillet over medium heat. Add onion and garlic and saute until fragrant, about 3 minutes. Add the mushrooms to the saute and cook until the mushrooms express their liquid.
3. Add sweet potato and combine until the potatoes are thoroughly coated, then add the broth and reduce heat to low and cover while the potatoes cook. They should be tender in about 15 minutes.
4. Add broccoli to the potatoes and cook an additional 3 minutes. Remove from heat and stir in the cottage cheese and mustard. Season with salt and pepper to taste.
5. To prepare the pasties, divide the dough in half, and roll 1 half out on a floured work surface to 1/8-inch thickness. Cut out 5-inch round crusts then roll and repeat until the dough is exhausted.  Roll each dough into an oval and fill each pastry with about 1/2 a cup of dough then press down the edged with a fork. Transfer each pastry to a baking sheet.
6. When the baking sheet is full, bake at 400 degrees until golden brown, about 18- 25 minutes.

Sweet Potato and Broccoli Pasties

Today the temperature in Austin stayed in the cool fifties. By way of contrast, it was 90 when I was sipping cocktails al fresco on Friday, and today most Austinites realized that we can’t remember where we last saw our sweaters seven months ago. Once I found a fleece that I have not had a chance to wear since we left the Andes, I remembered that what I also really needed to brave the unseasonably cold weather (or normal if you live almost anywhere else) was a hearty soup and freshly baked cornbread.

Winter Squash Cornbread

We made a nice barley and kale soup, but it was the cornbread that stole the show. Hard winter squashes are actually grown in the summer, but most varieties can be stored and consumed throughout the colder months. Johnson’s Backyard Garden has been selling several types of winter squash this year and like the overgrown squirrels that we are, James and I have been hoarding them for the last few months. Roasted squash makes a great addition to many baked goods since it is nutrient dense, cuts down on the amount of fat that is needed to make a rich creamy dough, and it tastes wonderful. I also used some wonderful coarse ground Hickory King cornmeal that we received from Richardson Farms. To balance the sweetness of the squash and corn I added some diced jalapenos (aka chipotles) that we smoked earlier this summer and some fresh ground cumin.

This attractive soup is a great way to get some more super nutritious kale into your diet.  The addition of a small amount of sugar helps tone down kale’s natural bitterness.

Pureed Kale Soup

Ingredients

• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 2 bunches kale, chopped
• 2 teaspoons sugar
• 1/2 cup cream (optional for vegan preparation)
• Ground nutmeg
• Salt to taste

Preparation

1. Saute the onion and garlic in olive oil in a large soup pot until the onion just begins to brown.
2. Add the vegetable broth and bring to a boil.
3. Add the kale and sugar, reduce heat to simmer, and cook until kale is tender, about 5 minutes.
4. Transfer the soup to a large blender, add cream, and process until smooth.
5. Return soup to pot, heat until thoroughly warmed, add a pinch or two of ground nutmeg, season to taste, and serve.

Winter Squash Cornbread

Ingredients:

• 1 cup stone-ground cornmeal
• 1 cup masa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 1 teaspoon ground cumin (optional)
• 1 large egg (or egg substitute)
• 1/2 cup milk or unsweetened milk substitute
• 1 cup cooked mashed squash
• 1 tablespoon vegetable oil
• 1 chipotle pepper, diced (optional)

Preparation

1. Combine cornmeal, masa, baking soda, salt, sugar, and cumin in a large mixing bowl.
2. In medium bowl, thoroughly combine egg, milk substitute, squash, and vegetable oil.
3. Combine the wet ingredients with the dry ingredients. The batter should be thick but move easily.
4.  Liberally coat a cast iron skillet with cooking spray or butter and pour the batter in to the skillet.
5. Bake at 350 degrees until golden brown it can pass the toothpick test, about 20-30 minutes.

I don’t know many people who don’t like South Asian food, and for vegetarians and vegans it is almost a necessity given the prevalence of vegetarianism in India.  Even outside of India, in Bangladesh and Pakistan the cuisine is very reliant on fruits and vegetables which grow in glorious abundance in the region’s diverse agricultural zones. When I lived in Bangladesh, where there are very few vegetarians, it was always easy to find a good meal since most Bangladeshis maintain a halal diet and, for most, meat is a costly luxury.

The Potluck Crew

Working at the farmer’s market for the largest organic farmer in Austin means that we, and many of our friends, have an abundance of vegetables on hand. These two ingredients, friends and excessive vegetables, are the essential ingredients for some great potluck dinners. This week, we met up with some friends on Sunday night to share some South Asian inspired dishes and clear some space in the produce drawers.  James used tomatoes and peppers to make a great saucy Chana Masala and our friend Clayton, who works at the JBG market downtown on Saturday, made Baingan Bharta, a tasty roasted eggplant dish that was enhanced with the addition of sweet yellow Ringo peppers. I made a sweet and savory Brown Rice Pilau and, for desert,  Sweet Potato Bread with walnut streusel. These dishes were accompanied by other offerings including salads, red beans and rice, and more side dishes. Everyone left the table very full and all of our fridges had a little more room for new fresh veggies!