Curried Vegetable Strudel
What's heaven? How about delicately cooked curried vegetables wrapped in a flaky crust? In the world of food, it doesn't get better than this one. It's a little work, I admit, but so yummy, it's worth it.
2 cups whole wheat pastry flour
generous pinch sea salt
1/2 teaspoon baking powder
1/3 cup avocado oil
spring or filtered water
extra virgin olive oil
2-3 cloves fresh garlic, thinly sliced
1 red onion, diced
1 teaspoon curry powder
2-3 carrots, diced
1-2 parsnips, diced
1-2 small turnips, diced
1/2 head green cabbage, diced
1/2 head cauliflower, very small florets
1 cup unsweetened almond or soy milk
2 teaspoons arrowroot, dissolved in small amount of cold water
1/2 cup shelled hempseeds or chia seeds
Prepare the strudel dough by combining flour, salt and baking powder in a mixing bowl and whisking well. Cut oil in with a fork or a pastry cutter until the flour resembles the texture of wet sand. Slowly mix in water, by tablespoonfuls, to create a soft dough that gathers, but isn't sticky. Gather into a ball, cover with plastic and set aside to rest while preparing the vegetable filling.
Place a small amount of oil, garlic and onions in a deep skillet and turn heat to medium. When the onions begin to sizzle, add a generous pinch of salt and the curry powder and saute for 2-3 minutes. Add carrots, parsnips, a pinch of salt and saute for 2 minutes. Stir in turnips, a pinch of salt and saute for 1 minute. Add cabbage and cauliflower, season to taste with salt and saute for 2 minutes more. Add soymilk, cover and reduce heat to low. Cook over low heat until the vegetables are quite tender, about 20 minutes. Stir in dissolved arrowroot and stir until a thin clear sauce forms and coats the vegetables. Set.
Preheat oven to 350 degrees and line a baking sheet with parchment. Roll the dough into a rectangular shape that is about 1/8-inch thick. Spoon filling over the crust, leaving about an inch around the perimeter. Beginning on a short side, roll the dough around the filling, tucking the edges of the pastry in around the vegetables, as you roll, to prevent leaks. Lay the strudel, seam side down on the lined baking sheet and using sharp knife, make slits in the top to mark portions, as well as release steam. Brush the top lightly with oil and sprinkle with hempseeds. Bake until the crust is lightly browned and firm to the touch and the filling is bubbling, 40-45 minutes.
Makes 8-10 servings.