My 4-year-old started Pre-K this past September, which surely was such a change for all of us. He attends 5 days a week, till 1PM each day, which means I have to pack his lunch. If you follow Willy B Mum on Facebook and Instagram, you know that my husband and I promote very healthy eating habits, with a strong emphasis on an organic plant-based diet. My husband is a very talented cook, by passion. My Son follows a pescetarian diet, which resulted from my husband being a meat-eater, and me being quite the opposite not wanting him to eat animals at all. Our compromise was that our Son can eat seafood in his diet until he is old enough to make the decision as to his diet himself. However, when Miles Storm is with me, which is the majority of the time, he eats a mainly vegan diet which borders on vegetarianism at times.
As Miles Storm is getting older I feel like the same foods we feed him, although varied, might be getting a little boring to him, so I am on the quest to incorporate healthy vegan options into his packed lunches.
As you can well imagine I have a lot of vegan cookbooks, and one of the most recent ones my husband gave me as a present for Mother’s Day is fellow Australian and inspiration, Adele McConnell’s book – The Vegan Cookbook.
The photos are beautiful, the recipes are easy enough to manage, not to mention delicious. There is also a ton of really interesting meals to make like vegan cheese, baked chilli vegetable chips, red lentil and beetroot burgers and a raw sesame fudge slice. Adele’s recipe – Potato and Coconut Samosas – is the inspiration for this recipe, and something I have made with Miles Storm quite a few times over the last few months. He loves helping out in the kitchen.
These sweet potato and pea fillo pastry puffs are a wonderful addition to school lunches as they are perfect for little hands, and it is also wonderfully hearty as a main meal with veggies, quinoa or a salad on the side when your husband gets home for the day!
- 10 pieces of vegan filo pastry (I used Athens Filo Dough)
- 1 cup of raw cashew nuts
- Coconut Oil
- 4 small Roasted Sweet Potatoes
- 2 cups of Peas
- I small Onion chopped
- 2 cups Coconut Milk (Thai Coconut Milk)
- Around an inch long piece of Ginger, grated
- 1/2 teaspoon dry cumin
- 1/2 teaspoon dry coriander (cilantro)
- Coriander, fresh and chopped (cilantro)
- Shredded Coconut
- Sea Salt and Pepper to taste
- Olive Oil and Water to help with sealing the triangles at end
What To Do
- Roast Sweet Potato ahead of time. Instructional HERE
- Remove filo pastry from freezer and let it thaw out
- Preheat your oven to 350 Farenheit
- Blend raw cashews in food processor and set aside
- Melt the coconut oil in a large pan stirring in the sweet potato, peas, onions and grated ginger. Mix well
- Add the dry cumin, dry coriander, fresh coriander, cashew powder, shredded coconut and coconut cream. Mix well. Season with salt and pepper and set aside
- Now let’s get started on the filo; on a clean surface lay one piece and brush gently with the olive oil, then place another filo piece on top. Each fillo pastry puff is made up of 2 pieces
- Cut into 4 squares
- Spoon some sweet potato and pea mixture into the center of each square
- Brush the edges of the filo pastry with water, and seal with fingers pressing all around
- With a spatula, transfer triangles to a baking tray, brush the top with olive oil and cook with for around 20 minutes. Keep an eye on the oven as you do not want them to burn
A note on making the triangles; doing this is quite tricky if it is your first time so patience is key. Take your time and do not rush. The last time I made fillo pastries was at high school in home-economics class, and that was a very long time ago. The first few times I did this, the fillo either ripped or it just did not look like a triangle. Still tasted delicious but let’s just say they were not going to be sold at the local bakery!
This recipe can of course, me substituted with other vegetables. Sweet potato and peas just happen to be a family favorite in my home.
Peace, Love and Plants make the World go around.