So I can’t hear the term “spinach puffs” without thinking of The Emperor’s New Groove but that’s cool. They’re awesome and now that we’ve got vegan puff pastry down, let’s make some plant-based ones!
Approximate cost to buy everything: $20
Time taken: 45 mins inc. 25 mins oven time if pastry is already made. Add an hour on if not.
Will make: 27 puffs
The protein, iron and calcium I’m not getting from meat? All threeeee
Vegan puff pastry, rolled out into 3 x 2mm thick, 30cm x 30cm squares (see previous post for recipe)
1 tbsp extra virgin olive oil
1.5 tbsp plant milk
1/2 cup raw cashews, soaked in boiling water for 30 minutes, then drained
175g firm tofu, chopped into chunks
3 tbsp frozen spinach, defrosted
25g pine nuts
1 tsp nutritional yeast flakes (optional)
1 clove garlic, minced
1 tsp salt
Freshly-cracked black pepper, to taste
Preheat oven to 180*C and line baking trays with parchment.
Combine oil, milk, cashews and tofu in a food processor and blitz until smooth and with a ricotta texture. Stir through all other filling ingredients.
Cut each pastry square into 9 x smaller squares. In the middle of each square, drop a heaped teaspoon of filling. Pull the corners up and squeeze together to form a triangle with the filling enclosed inside. Continue until all 27 squares are filled.
Place pastry triangles on baking trays. Brush lightly with plant milk and bake in the oven for 25 minutes or until golden and puffed. Serve immediately. If you have any leftover ricotta, use it in some cannelloni or ravioli – recipes posted in previous weeks!