This Moroccan pastry dish is usually stuffed with chicken, but I really enjoy the beef version more. Its the chunky vs. smooth peanut butter argument.
I am so excited to be sharing this with you this week. When I originally made this bastillia, we were in the fabulous Holiday of Sukkot. Sukkot is the festival of booths, or tents. In fact the name of the holiday translates to "dwelling." Every day is cooking. IT is truly the highlight of the entire Jewish year for me. Anyway, The sides of my Sukkah are a beetle juice black and white striped canvas. This picture was taken inside my joyful sukkah.
Back to the star of the show! A bastilla is a Moroccan meat pie. Historically such pies are made of chicken or some other seafood. Today, we will be stuffing out bastilla with meat-free beef, tofu eggs, and an orange almond paste. I originally got the recipe from The Spruce Eats, a wonderful website with some occasional Jewish Recipes. It looked so exotic that I just had to try it (made vegan of course).
This recipe is a little difficult the first time you attempt it. I will take you thru step by step in words and pictures. Together, you can make this in your own kitchen. I hope this dish delights the mouths you feed.
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This recipe takes 30 minutes of prep time, overnight maranaide time, 30 minutes cook time and yields about an 8 inch meat pie 6-8 slices
The supplies needed are: tofu sized tupper wear, cutting board, paring knife, food processor, large saute pan, stockpot, stirring spoons, spoon rest, 8 in cake pan, flour sifter and a large clean space.
STEP 1 The night before, Combine 1 cup vegetable broth and 2 tablespoons nutritional yeast. Remove the silken or medium firm tofu from its container, Cut in half, long ways, and place in the vegetable broth mixture. Leave in overnight to marinate
Step 2 Get you food processors out. Place two cups of blanched almonds slices, 1 tablespoons unsalted butter, 1/2 cup powdered sugar, and 2 tablespoons Orange Blossom water, Orange extract, Orange flavored drink syrup, or good old orange juice. Pulse to chop and blend. Set aside.
Slice up two white onions. Melt 1/4 cup vegan butter in the bottom of a stockpot. Add the onions. Open the package of Impossible burger (or other beef substitute), add to pot. add the 3 sticks of cinnamon, 1 tbs ground giner, 2 tablespoons salt, 1 teaspoon black pepper, 1 tsp tumeric, 1 teasp saffron (see below for directions on how to prep and use saffron), 1/4 cup olive oil. Heat on medium high heat and then reduce to a simmer. The "meat" is done when there is no pink and the spices have been infused.
How to prep Saffron
Saffron is the spice of royalty. Some people would say that today it still costs too much, but I love it so, so much that I find a space in my budget whenever I run out. To start out, with clean, dry hands, reach into the container (mine looks like a test tube) and pull out a small pinch of the spice. Place it in a small bowl and add 1 tablespoon of water. Let sit 15 minutes. After that either remove the saffron threads, or you can leave them in (I do most recipes) and empty the small bowl into your recipe. Easy as a Saffron cake.
Remove your marinated tofu from the refrigerator. Warm a large frying pan up to medium heat. Drain the liquid from around the tofu. Place in the frying pan. Add 2 tablespoons nutritional yeast and 1 teaspoon turmeric. I don't like salt that much, if you do you may want to add some to this recipe. Cook, chopping into bits like scrambled eggs, until thoroughly warmed up. Remove from stove. When cooled add the 1/4 cup freshly chopped cilantro.
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Apple Spice Creamer
Prep Time 10 Minutes Bake Time 30 minutes Yields 8, 3 Tablespoon Servings
1 cup water
1 cup Brown cane sugar
1 tablespoon butter
1 teaspoon vanilla extract
2oz-1lb Pecan Halves
Pour the water into a medium sized saucepan, add the butter. Bring to a boil. Add the vanilla extract and brown sugar. Reduce to a bubbling simmer. Preheat oven to 350 degrees F. Simmer the pot on the stove for 20 minutes.
When the mixture in the pot gets thick-ish and syrupy, scrape the bottom and sides. Pour in the pecans, fully coat them and let them cook in the syrup 5 minutes.
Place a sheet of aluminum foil or parchment paper on a baking sheet. Sprinkle a small amount of brown cane sugar on the bottom. Using a slotted spoon, remove the pecans from the syrup and transfer to the baking sheet. Cover with a sprinkling of brown cane sugar and bake 10 minutes.
Remove from oven, let cool and enjoy.
Share what you make in the comments below.