Well, hopefully you would’ve seen my post on Wednesday about Omid Jaffari and Botanical Cuisine. (and if not, you can catch up here)

So today I’m sharing two of Omid’s amazing recipes, why not give them a try over the weekend and see how you go!

Creamy Mushroom Spinach Pot Pie

Omid says: You can have this as an entree by having one pot to yourself. Or make it into a main dish… I’ve also left spinach at the bottom, so that it has another kick to it after working your way through the mushrooms, walnuts, tomatoes and thyme! Eating should be an adventure!

Serves 4

For the filling:

12 button mushrooms, sliced
1 tbsp light miso
1/2 red onion, thinly sliced
2 tbsp olive oil
1/2 cup washed and thinly sliced spinach
1 sprig thyme, finely chopped
2 garlic cloves, finely chopped
1 vine tomatoes, roughly chopped
dash of nutmeg
2 tbsp finely chopped walnuts, soaked and dried
1/2 tbsp almond butter

For the puff pastry:

1 cup almond flour
1 tbsp sunflower butter
1/2 cup pure water
1 tsp nutritional yeast
pinch of sea salt

Mix in all of your filling mixture, except the spinach, into a medium size bowl and mix well with a spoon. Leave in the fridge for 20 minutes to mature a little.

To make the detrempe: sift the almond flour and salt together in a medium size bowl. Mix in the sunflower butter into the almond flour, until the mixture resembles coarse cornmeal.

Make a well in the middle of the mixture, and add all the warm water and yeast at once. Using a rubber spatula or your fingers, gradually draw the almond flour into the water. Mix until all the flour is incorporated. Do not knead. The detrempe should be sticky and shaggy-looking. Wrap it in a clean film and leave in the fridge for 2 hours. Then turn the detrempe out onto a lightly floured surface. Knead dough a few times by hand, rounding it into a ball followed by rolling the dough into 1-inch strips, 8 inches long. Brush some light miso onto each puff pastry.

Fill 4 individual bowls with creamy mushroom and spinach mixture slightly over-filling the bowl, but have the spinach sitting at the bottom, and the rest of the mixture on top like a cone. And then top each with puff pastry. With a knife cut the excess part of the puff pastry on the outer edges of the cups. Dehydrate for 15 hours at 45 C. Any remaining pie filling may be used for a canape with sliced cucumbers, or just endives…

Boost your immunity Smoothie

Omid says: The blending of some slightly more unusual ingredients, such as broccoli, avocado and pineapple, makes for a really spectacular taste explosion!

Serves 4.

4 cups water
1 cup broccoli florets
1 avocado, pitted and chopped
1 cup pineapple, peeled and chopped
1/4 cup goji berries, soaked for 3 hours
4 tbsp yacon syrup
1 tbsp afa powder
1 tbsp gubinge powder
1 tbsp lucuma powder

Mix all ingredients in a blender until smooth.