Vegan Spinach and Ricotta Puff Pastry Triangles
For as long as I can remember mum would stash these store bought frozen spinach and ricotta pastry triangles in the freezer. They used to get pulled out pretty much every time we had guests come over and served as an entree or a snack if someone would drop in unexpectedly. I used to love them! I actually carried on that tradition when I first got married ( before we changed our diet) and l loved the convenience of them. These are not quite as convenient since you have to make them yourself but the taste is incredibly similar. I was so happy with how they turned out I almost cried. So good!
I really wish I was sharing this recipe from scratch, puff pastry and all but pastry is the one of the things that I am terrified of cooking the most. It is too complicated and trying to make a vegan version that performs the same and is also healthy is just the biggest challenge I can think of. I am lucky that my local health shop stores a wholemeal spelt puff pastry that is vegan and very healthy. It only has 4 ingredients and no funky additives or preservatives. I use that whenever I feel like pastry ( I love pastry) and can eat it without feeling like I am putting crap into my body. The only down side to it is that it is a little on the salty side. I am not sure why, but it does mean that I have to limit its use to savoury recipes. I tried a sweet recipe with it once and it just turned out horrible! never again! I have not seen the puff pastry anywhere else, not even in Melbourne which is supposed to have lots more stuff then I do up here in Townsville. You can not buy it online either unless you are a wholesaler so I do not have a link to add for you for the pastry, and I do not know where to tell anyone to go and get it. The brand is “Britts Organic” just in case any of you stumble across it. I just wanted to mention it because I think it is important to get a good quality, healthy puff pastry. Pastry is one of those really unhealthy foods so try and find one that is not made from processed white flour and margarine ( which in my opinion is even worse than butter for our health). If you have your own recipe for puff pastry by all means go ahead and use it, if not, try and get the best puff pastry you can find in store.
As you can gather from my previous paragraph, this recipe is more about the vegan spinach and ricotta filling which you can use in many different ways. The recipe makes quite a large about of filling. I usually keep the left overs for other things like serving with pasta, putting in a lasagne or stuffing tomatoes with it. My mum likes to eat in just spread on some bread in a salad sandwich. So make as many triangles with it as you like and keep the left overs for yummy things!
|Vegan Spinach and Ricotta Puff Pastry Triangles|| |
- Wholemeal Spelt Puff Pastry Sheets*
- soy milk
- sesame seeds
- SPINACH AND RICOTTA FILLING:
- 1 TBSP olive oil
- 1 small onion chopped
- 2 cloves garlic
- 1 packet organic firm tofu
- juice of 1 lemon
- 2 tsp salt
- pinch pepper
- 2 cups baby spinach
- Lightly fry your onion and garlic in a little olive oil.
- Add your tofu to a food processor with the spinach, lemon juice and salt and pepper.
- Add the cooked onion and garlic and pulse a few times until the mixture comes together. You want it to have a ricotta texture so do not over do it so that it becomes a paste.
- Cut your frozen puff pastry sheets into squares
- spoon in a couple of teaspoons of the ricotta mixture into the centre of your pastry square and fold over to create a triangle. Be careful not to over fill.
- pinch the edges together with the edge of a fork so that the triangles have closed.
- The ricotta recipe makes a large amount so repeat the process until you get as many triangles as you like and keep the leftovers to use as a normal ricotta.
- Brush a little bit of soy milk over your triangles ( this replaces an egg wash) and sprinkle some sesame seeds on top.
- Bake at 180 C for about 15 - 20 minutes until golden brown and puffy. Enjoy as an entree, snack or side.