Meatless Monday: Autumn Cobbler

Autumn Cobbler - warming comfort food now the days are growing cooler.

Serves 2 
1 can organic mixed beans
1 onion
2 cloves garlic, crushed
1/2 tbsp coconut oil
1 carton organic chopped tomatoes
1 tsp organic reduced salt bouillon
1/2 medium squash, cooked and diced
100g organic chestnut mushroons
1/2 tsp coriander
1/2 tsp cumin
For the cobbler topping
125g flour (I used half spelt and half rye flours)+ extra for rolling
2 tsp baking powder
1 organic egg or equivalent
1 tbsp coconut or olive oil
50ml unsweetened soya milk
Sweat the onion and garlic in the coconut oil.  Add the tomatoes, bouillon, mixed beans, squash and mushrooms and bring to the boil.  Simmer for a few minutes then stir in the cumin and coriander.  Transfer to an ovenproof dish.
Sieve the flour and baking powder into a bowl.   Make a 'well' in the centre and add the oil and the egg.  Mix together adding milk until a soft dough is formed.  Turn out onto a floured surface and divide into six pieces.  Shape each piece into a round about 1cm thick and arrange on top of the bean mixture.  Place in the oven at 200 degrees for 30-40 minutes until the topping is cooked.  Serve with a green vegetable.

Janet x

Recipe Copyright © 2014 40plusandalliswell

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