Vegan Karelian Pastry

I've found a great new Youtube channel!   http://www.youtube.com/frenchguycookingIf you want to expand your taste in French food and international cuisine, this is a great channel!

Recently, French Guy made a video about Karelian, a Finnish rye pastry:  http://youtu.be/MzOtBft2vRY  Watch the video and Subscribe!

First, make a rice pudding: half cup of rice and a litre of almond milk; a bit of sugar and salt. I also added vanilla and almond extract for a bit of extra flavour.

While the rice is cooking, prepare the dough. Two cups of rye flour, one cup of all-purpose flour, a bit of salt and a cup of water. So simple! Work the ingredients into a dough, roll flat (half centimeter thickness). Cut out circles, and roll out extra thin.

Then, place a bit of rice pudding in the middle of the pastry.  Fold in two of the sides and begin pinching the sides.  It should cause the pastry to form an oval shape.

Place the pastry on parchment and bake at 500F until golden brown (~10 minutes). When it's done, remove from the oven and brush with vegan-butter spread.

French Guy added a twist by adding fruit and seeds. I liked it! I thought, "what else can I do?" So I made a savoury karelian pastry: sauteed oninon and chopped pecan. Such flavour!

Give it a try! It's sure to delight. Remember to subscribe to French Guy Cooking!

Bulgar? Bulgar!

One of the most simple and tasty foods I sampled in Turkey: Bulgar.  It's a type of wheat that's been parboiled and dried.  There are several ways to prepare it, but my favourite dish was a simple vegetable and bulgar casserole.

It's fairly easy to make and it's delicious.  Start an assortment of veg.  I used carrots, onions, peppers and sauteed them for just a bit of colour.  Then puree them with a can of stewed tomatoes.  Add seasoning: salt or soy sauce - something to give it a good savour.

I rinsed the bulgar and added the wheat to the veg puree and simmered the mixture until thickened.  It's ready when the wheat is tender - like brown rice.

This is a perfect dish for chilly evenings and is full of vegetables, fibre and energy.