45g oatmeal, ½ c rice milk, 1 c of water, 2 X 500ml water;
1 serving of rice salad, 1 gluten-free muffin, 2 X 500ml;
1 serving of Leek Pie, 2 dried figs, 3 prunes, 500ml water;
60 ml soya milk and 1 cup of coffee;
- Leek Pie (4 servings) adapted from The Quorn Kitchen
Soda Bread topping: 150g wholemeal flour, ¼ tsp mustard, 8 tbsp soya milk + 1 tbsp rice vinegar;
Filling: 300g Quorn pieces, 2 sliced leeks, 1 tbsp minced garlic, ½ tsp mustard, 100ml water + yeast extract,
200ml soya milk, 1 tbsp corn starch;
Oven 200C/400F/Gas Mark 6. Add leeks, pieces, mustard, garlic and stock. Gently simmer for 10 minutes. Mix the milk with the cornstarch and add to the pan. Gently stirring so no lumps form. When thickened put into a pi dish and cool.
Mix the Soda Bread topping and cover the pie dish. Bake for 25 minutes or until golden brown. Serve with vegetables and potatoes.
I am so looking forward to this pie. I love pies but I hate the fat in the pastry so this Soda Bread topping will be a whole lot better. AND If you can get yourselves the Quorn Kitchen cook book. there are some really awesome recipes in there.