Vegan ricotta slippers & spinach
Today no blah blah, but a simple recipe, classic limit, the kind to please everyone, even to the irreducible of "no me the vegan food is not my thing" and potentially useful for you to tell it without Look at it in front of your mother, your new friend or your friends: some savory little slippers.
ingredients
for 8 slippers
Pastry
300g wheat flour • 3/4 teaspoons salt
150 g of vegetable margarine • 75 ml of water
Tofu ricotta
150 g tofu • 1 tbsp sesame puree
6 tbsp soy cream • 1/2 tbsp powdered onion
1/4 teaspoon garlic powder • 1/4 teaspoon salt
1 tsp fresh lemon juice • pepper
200 g young spinach sprouts
1 clove garlic • olive oil
1 tbsp chopped fresh chives
• Make the dough: In a bowl mix the flour and salt. Add the margarine in pieces and mix with your fingertips as for a crumble. Add the water and knead the dough (flour your hands if necessary) for a few minutes. Leave it to rest for 30 minutes in the refrigerator in a plastic film, then divide it into two balls and roll it on a well-floured work surface. Using a bowl cut circles about 15 cm wide. Collect the rest of the dough, reform a ball and spread again to cut out other circles of dough.
• Prepare the ricotta: crumble the tofu, in a bowl mix it with the sesame purée, the cream of soya and the aromatics. Season and add the lemon juice. Reserve cool.
• Wash spinach shoots and coarsely chop. Mince the clove of garlic. In a skillet, heat a bottom of olive oil and brown the spinach and garlic for a few minutes. Salt and pepper. Mix the spinach and ricotta and place a tablespoon of the mixture on each round of dough. Close the slipper, wet your finger to seal the edge and press the edge with the teeth of a fork to seal it. Using a knife, make three cuts on the top.
• Place the slippers on a baking sheet covered with baking paper and bake for 35 minutes in a preheated oven at 170 ° C.
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I love the combination of the rich and the spinach, I mostly make it in tortillas, I love this recipe and it is in my repertoire to make it