Vegan Chestnut (and tofu) recipes?

I'm trying to decide what to have for dinner... I have a jar of chestnuts so does anyone have any good recipes? They were quite expensive so I don't want to waste them in anything like a soup. I also have some fresh firm tofu that goes off soon but I can do something separately with that if t won't go with the chestnuts.





I have lots of veggies to go with it... all of the common veggies, with baby asparagus, squash and wild mushrooms as well.

Vegan Chestnut (and tofu) recipes?
Chestnut %26amp; Mushroom Pie


Serves 6-8





For the Pie:


200g dried chestnuts, soaked overnight


2 medium onions, peeled %26amp; chopped


3 cloves garlic, peeled %26amp; chopped


340g mushrooms, washed %26amp; sliced


4 tbs olive oil


2 slabs of vegan puff pastry





For the sauce:


2 tsp cornflour


140ml chestnut stock


2 tbs tomato puree


few drops of soya sauce


sea salt %26amp; freshly ground black pepper to taste





Set the oven to 400 F/200 C/Gas Mark 6.


Have a 10" (25mm) diameter ovenproof plate ready.


Simmer the chestnuts in the soaking water for half an hour or so, until tender.


Drain and slice.


Keep the stock and put aside in a large bowl.


Fry the onions and garlic until golden brown.


Add the mushrooms and fry until tender.


Add all these to the chestnuts and leave.





To make the sauce:


Mix the cornflour with a little extra stock to make a smooth paste.


Whisk the paste into the other ingredients of the sauce thickens well.


Stir thoroughly into the chestnut mixture.





Roll out the slabs of pastry on a floured surface and use one to cover the plate.


Trim the edges and fill with the mixture up to 1" (25mm) from the edge.


Brush with water and lay second slab on top, trim the edge and seal well, crimping pastry edges.


Use remaining pastry to decorate your pie.


Brush with soya milk and bake for 45 mins, middle shelf, until golden brown and risen.





Serve with a varied and colourful selection of seasonal vegetables.








Hi , I found this one on the vegan society website, I have a walnut and mushroom pie in my vegan cookbook so thought I would find something similar on their website! :)
Reply:Vegan Spinach Dip (Tofu)





Ingredients





1 cup firm tofu or 1 (12 ounce) box tofu


1/3 cup raw cashew nuts (optional)


1 tablespoon lemon juice


1 tablespoon honey or sugar


1 tablespoon mock poultry seasoning


1 tablespoon onion powder


1/2 teaspoon garlic powder


1-2 teaspoon salt, to taste


water, as needed


1 tablespoon potato flour (optional)


1/2 red bell pepper, chopped


1 (4-7 ounce) can water chestnut, chopped (amount depends on your taste, I personally like lots of water chestnuts!)


10 ounces spinach, thoroughly drained and chopped


Directions





1Blend the first eight ingredients until smooth, adding only enough water for all the mixture to go through the blades easily. Add potato flour if it's too runny and blend for 1 minute.





2Pour into a mixing bowl and add remaining ingredients.





3Chill 2-3 hours. Use as a dip or spread on crackers or bread.
Reply:I love chestnuts with kabocha - which the Japanese call "pumpkin." It's a small round gourd. I like to cut it into cubes and steam it. Even the skin is edible.





Toss the chestnuts on top of the pumpkin in just the last few minutes of steaming. Just enough to warm them.





I put Spectrum's Vegan Ceasar dressing on it and top that off with Nutritional Yeast. If I'm feeling the least peckish, I sprinkle chile powder on it too.