RECIPE FROM HERBYVORE
With 24g of protein, this recipe can be easily prepared as both an appetiser or a main dish. The combination of spiced pumpkin with marinated ๐๐ฒ๐ฟ๐ฏ๐ฌ๐๐ผ๐ฟ๐ฒโข๏ธ ๐ฃ๐น๐ฎ๐ป๐ ๐ฃ๐ฟ๐ผ๐๐ฒ๐ถ๐ป ๐๐น๐ผ๐ฐ๐ธ as #VeganRicotta, is just the most comforting and satiating combination you canโt miss!
Recipe by Shalu Asnani of Little Green Kitchen.
INGREDIENTS
RICOTTA:
- 200g ๐๐ฒ๐ฟ๐ฏ๐ฌ๐๐ผ๐ฟ๐ฒโข๏ธ ๐ฃ๐น๐ฎ๐ป๐ ๐ฃ๐ฟ๐ผ๐๐ฒ๐ถ๐ป ๐๐น๐ผ๐ฐ๐ธ
- 60ml oat milk
- 2 Tbsp tapioca flour
- 1 Tbsp olive oil
- ยฝ tsp salt
- ยผ cup ground almond
- 1 Tbsp lemon juice
- ยผ tsp oregano
- 2 Tbsp olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 350g diced pumpkin
- ยฝ tsp salt
- ยฝ tsp ground cumin
- ยฝ tsp thyme
- โ tsp cinnamon
- โ tsp nutmeg
- 2 sheets ready-rolled puff pastry
(Serves 4)
METHOD
- Pre-heat oven to 180ยฐC.
- Sautรฉ onion and garlic till soft and fragrant. Add pumpkin and season with salt, cumin, thyme, cinnamon and nutmeg.
- Cook on low heat until pumpkin is tender and lightly browned.
- Combine crumbled protein block with oat milk, tapioca flour and olive oil until it resembles ricotta cheese.
- Season with salt, lemon juice and oregano. Chill for 30 mins.
- Place one sheet of puff pastry onto a floured surface. Cut into 2 rectangles.
- Place ยผ of the pumpkin mixture on the bottom half of one piece of pastry followed by ยผ ricotta filling on top.
- Carefully fold over into a sausage roll. Crimp with a fork to seal the sides. You need to work quickly as it becomes harder to shape when the pastry becomes soft.
- Repeat with the remaining puff pastry until 4 rolls are created. Slice each roll into 3 and bake for 15-20 minutes, or until the pastry is puffed and golden.
- Serve with a side of salad or any condiment of your choice!