Just to prove that Zengarry nutcheeses are just as versatile as dairy cheese, here is one more way to enjoy my Sun Dried Tomato and Basil Cashew Nut Cheese. We made them at the Plant Based Brunch Cooking Class, and they were a huge hit. They would make a delicious appetizer at your next party.
Sun-dried Tomato and Basil Rollups
1 package vegan puff pastry
1 package of Zengarry sun-dried tomato and basil nut cheese
1 Tbsp. olive oil
2 red peppers sliced
1 lb asparagus, rough ends removed
Pinch of salt
1 recipe tomato sauce (see below)
Large handful chopped fresh basil
For the Tomato Sauce:
1 x 400 g ( 14 oz ) tin chopped tomatoes
1 Tbsp. tomato puree
1 Tbsp. vegan Worcestershire sauce (or use some tamari)
2 tsp. brown sugar
1/2 teaspoon black pepper
Preheat the oven to 400 degrees F.
Begin by making the tomato sauce. Over a medium heat, place the tomatoes, tomato puree, vegan Worcestershire sauce and sugar into a pan an cook for 7-8 minutes allowing the sauce to thicken.
To prepare the peppers and asparagus, place them in a pan with the oil and a pinch of salt and stir fry over a low heat for 12-15 minutes until very soft.
Roll out the sheet of puff pastry on a floured surface until ¼ inch thick. Spread evenly with sundried tomato and basil nut cheese. Leave a little space at each side.
Next add the tomato sauce, then the peppers and asparagus. Sprinkle with chopped fresh basil.
Now, starting at one of the shorter ends, begin rolling the pastry up, as if you were making a Swiss roll. Put this into the fridge for 15-20 minutes to firm up.
Remove from the fridge and using a sharp knife, cut into 8 slices and lay these on a baking tray that has been lined with parchment. Brush with a little soya milk and bake for 30-35 minutes or until puffed up and golden.
With the holiday season comes parties and visits and endless opportunity for entertaining of all sorts. We all like to partake in some special holiday beverages when entertaining over the holiday season, and it's not a coincidence that folks tend to pack on a few pounds between October and January!
Here a few of my favourite festive cocktails that pack a taste-punch without going right to your hips!
2 cucumbers (peeled if not organic)
1 large bunch of mint
Cranberry Watermelon Mock-tini
1 1/2 cups of cranberries (fresh or thawed if frozen)
3 cups of watermelon with rind removed
Pass all ingredients through a juicer. Serve in a martini glass with a fresh fruit garnish.
Chilled Holiday Nog
3 cups almond cream *, unsweetened
4 Medjool dates, pitted
2 Tbsp. maple syrup
2 frozen bananas
2 tsp. vanilla extract
½ tsp. nutmeg plus more for sprinkling
¼ tsp. cinnamon
In a blender, blend all ingredients except bananas. Add bananas and blend again. Serve immediately, sprinkled with additional nutmeg.
*To make almond cream: Soak 1 ½ cups of almonds in water for 8 hours. Drain and rinse. Then blend almonds with 3 cups of water and strain.
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