Hi, well 2018 has been a bit of a struggle so far, which is why I have been a bit quiet. But tonights dinner was so tasty, I just had to share this one with you.
In my fridge, I had fresh asparagus, mushrooms and tomatoes. So this was my starting point. With a splash of water and a little garlic I put them in a pan on a low heat and cooked for about 10 minutes.
I had some puff pastry, Violife sheese slices and pesto sauce. So my plan was developing.
I rolled the pastry out fairly thin, then added 2 slices of sheese. I then spread a teaspoon of pesto on each sheese slice. When the veggies had cooled (don’t put warm food onto pastry, you end up with soggy pastry) Im sure most of you know that.
Put the veg mix just on one side, Using a pastry brush and plant based milk, brush around the edge, then fold the other side over to make a square and seal.
Cook for 20 minutes at 180, or until the pastry is cooked. I had this with a ring of avocado filled with Beetroot and Carrot relish and a few crinkle cut chips.
I had half of the pie and cut that into 2 pieces, which means I have the other half to enjoy for lunch tomorrow.
Enjoy!!!
Vegetarian and Vegan Nutrition 