1 sheet of vegan-friendly puff pastry, room temperature
1 tbsp chopped basil
1 x 300 g / 10 oz pot of hummus
Fresh basil, torn (optional)
Preheat oven to 220C / 430F.
Drizzle the oil over the vegetables in a medium roasting tray. Season with salt and pepper, to taste. Roast for 20-25 minutes.
Meanwhile, prepare the puff pastry sheet. You can either make one large tart or two smaller ones. To make two, simply slice the sheet in half widthways. You may need to trim it a little to fit onto a baking sheet.
Score a 3cm border around the sheet and prick the middle with a fork a few times to stop it puffing up too much. Bake for 15-20 minutes (or according to the packet’s instructions).
Once the puff pastry is cooked, remove from the oven and top with the hummus, using as much or as little as you like. Then top with the roast vegetables.
Scatter over some fresh basil (optional) and enjoy! Delicious served both hot and cold.
This delicious recipe and photos were created by WallflowerKitchen.com, we simply shared it. Check them out for more great ideas!
1.5 pound bag The Little Potato Company Terrific Trio
1 tablespoon olive oil
1 teaspoon kosher salt
1/4 cup vegan mayo (I like veganaise the best)
2 tablespoons relish
1/2 teaspoon apple cider vinegar
1 teaspoon dijon mustard
1/4 teaspoon smoked paprika
fresh dill, chopped
Preheat oven to 350 degrees F. Toss potatoes with olive oil and sprinkle with salt and pepper. Place on a baking sheet and roast for 30-35 minutes until just tender.
Remove potatoes and halve lengthwise. Carefully scoop out a circle of potato and place in a large bowl. Place shells back on baking sheet and cook another 10 minutes to crisp the shells. Let cool.
Add the mayo, relish, vinegar, mustard, paprika and pinch salt and pepper to the potato pulp and mash well until combined, using a electric mixer or potato masher. Season to taste with salt and pepper.
Spoon a dollop of the mixture back into the potato shells and garnish with dill.
This delicious recipe and photos were created by DelishKnowledge.com, we simply shared it. Please check them out for more great ideas!
1/4 cup sunflower seed butter or other creamy no stir nut butter of choice.
1 tsp vanilla
parchment paper for 8×8 pan.
FOR THE FROSTING/COCONUT ICING:
1/2 cup coconut butter/oil
1 tbsp maple syrup
Line an 8×8 inch square pan with parchment paper. Set aside.
In a blender or food processor, blend together 1 1/4 cup dried pineapple, 1 cup cashews, 1/3 cup pumpkin seeds, 1/2 cup of your coconut. You might have to scrape down sides a few times. Next Add in your 1/4 cup sunflower seed nut butter (or other smooth nut butter of choice), vanilla, and blend again until batter is combined and starting to stick together.
Press batter into 8×8 pan.
Finally, make the frosting/icing for the top.
Blend 1 tbsp lime juice, 1 – 2 tbsp maple syrup, and softened coconut oil or butter until smooth. Spread over bars. Place in fridge to chill for 30 minutes.
Remove from fridge and slice into squares. Drizzle a little maple syrup on top. Then a sprinkle of shredded unsweetened coconut. Add a slice of lime on top of each bar.
Keep bars in fridge. They will be fine at room temperature for 1 hour or so before the icing starts to melt. Freezer friendly.
This delicious recipe and photos were created by CotterCrunch.com, we simply shared it. Check them out for more great ideas!