Empada de espinafres e cogumelos portobello Vegana I Spinach and portobello mushroom empada Vegan friendly

When we have spinach at home it is always me who has to exterminate it in some tasty way.
This time I’m going for a empada, some sort of tart?, amongst the Portuguese and Brazilian is quite popular. They have a reason to it! They are easy to make, portable and tasty. Great when you are in a rush, if you want a light meal.

I’ve searched a bit and changed it a bit 🙂

makes 3 small empadas, you can just double 1 triple that!

5 pre-made Shortcrust Pastry
3 garlic cloves
3 tbsp of virgin olive oil
approximately 200 grams of spinach leaves (two handfuls)
3 portobello mushrooms
Salt, ground nutmeg, black pepper
2 tbsp soy milk(optional)
2 tbsp of your favourite vegan cream cheese!

1. Turn the oven to 210°C and Place the portabello mushrooms on the grilling tray until it smells good, about 10 minutes. Take out the mushroom and cut into small cubes.
2. Cook garlic in the olive oil with low heat, when soft and golden throw in washed, drained spinach leaves. You should hear sizzle~ add satt, nutmeg, black pepper to taste. Cook for 5 minutes. Add the mushrooms.
3. When the excess water has been evaporated, it should be a little moist though, add soy milk, blend. Correct seasonings if desired. Cook for about 7 minutes until it resembles a paste, so, it shouldn’t have much water, stir in the cream cheese and set aside.
4. Grease a cupcake form with olive oil, place the 4 of the pastry sheets, cut the remaining sheet into 4 equal parts, will work as the “lid”.
5. When the filling is cooled down, pour the filling in the pastry “shells” and cover the shell with the oil brushed lid (you can use the excess oil from the pan) gently closing the pastry together with your fingers.
6. Place the empadas in the oven and cook for 15-20 minutes or until the filling stops bubblingand the crust is nice and golden and crunchy!



Vegan Pumpkin Pie 2.0

I thought I’d do some makeover on this pie, as, after a great turn about diets and meal plans, I finally made up my mind and stick to a non-fad diet that was healthy and most convenient for me. Why overwork yourself that much? This pie recipe I build up long, long time ago, quite nostalgic 🙂 I remember it came out very good, and I am going to follow the silken tofu tip that was given.

As for the crust, I’m not very sure what to do about it, but I guess, if I make a crustless pie it’d be weird, more like pumpkin pudding (which is not bad at all) I think I am gonna go with oatmeal. I am still going to experiment on the ingredient size for this. As I am cutting on fats, I am not gonna sub with almond flour, also because the fats from the almond don’t tolerate much heat and become unstable.

Pumpkin pie crust


1 and 1/2 cups oats

1/2 tsp salt

2 tbsp honey

2 tbsp juice or non-dairy milk

100 ml water

1- Combine ingrediens in a sauce pan. Cook on low heat, when it is soft but not soggy, remove and spread over form.

2- Grease the form and with your fingers press the mixture on the bottoms and the sides, better if all is uniformly spread.

Pumpkin pie filling

1 kg of pumpkin

1/2 cup honey or soaked and pitted medjool dates

2 tsp cinnamon

2 tsp vanilla extract

2 cloves

1/2 tsp nutmeg

100 ml rice milk (or any non-dairy milk)

120g firm silken tofu

1- Remove the seeds of the pumpkin and chop, you do not need to remove the skin, bake in the oven for 45 min, and the skin is easily peeled (I removed it with a fork). We are going to crush it into a nice pumpkin puree.

2- Throw all the ingredients into a food processor. If you like it smoother you just have to blend it better.

3- Pour the filling into the pie crust. And bake for about 40 minutes in 170ºC (350 F). We just want to lower the moisture of the cake.

4- Let it rest in the oven for some time, until safe to eat (attention HOT), don’t adventure yourself!

Hope you try and like it! For me it was too little, as soon as it was cold enough to eat, me and my mother finished half of the pie. Yummy desu!