Feast in the MIddle East

While I know this blog features Middle Eastern recipes,  I certainly do like to cook all kinds and types of cuisine, from Asian and Italian to Vegan and Paleo. I know this might sound schizophrenic to some, but this has actually come out of necessity. When it comes to entertaining, it’s getting harder and harder to appease every palette and diet plan. People have allergies, celiac’s disease, or special diet plans that they follow now more than ever.  But I love rising to new challenges, and keeping meals interesting no matter the dietary restriction.

Because I follow a plant based diet most days of the week, but have a carnivorous family at the same time, part of that challenge is coming with recipes that appeal to them. This mushroom wellington has the hearty richness of a meat based dish,  without an ounce of meat. I love serving this to my children because they get new foods like pecans and chestnuts into their diet without realizing it, because they are sort of in disguise. Pretty much anything tastes good wrapped up in a pie crust right?   Plus this wellington is  beautiful to look at! Seriously you were served this dish but refused to try it, this then there is little hope for you:

During this cold time of year salads can get kind of tiresome for me. I love filling up the kitchen with the smell of garlic cooked in olive oil, herbs like thyme, and of course the smell of a baking pie crust. Fortunately for us, today’s market has vegan options for pie crust as well as puff pastry, which you can use for the recipe as well. Now if you are a vegetarian and can eat dairy, of course you can use the regular buttery pie crusts available.  Just make sure you check the ingredients and avoid any crusts with hydrogenated fats and other artificial fillers.

Vegan Wellington Ingredients:

• 2 portabello mushrooms
• 2 cloves Garlic (minced)
• 1 tbsp Fresh Thyme (leaves)
• 1 tbsp olive oil (divided) 
• Salt and Pepper to taste
• ½  large red onion (finely chopped)
• 1 cup chestnuts
• 1 cup pecans
• 1 slice sprouted bread
• 1/4 cup vegetable stock
• For the Wellington case:
• 2 rolls pie crust pastry 
• Nut milk of choice (the fattier the better) 

For the directions and technique on how to make this recipe, click on the video below!