What savory non-dairy, non-meat, non-egg (vegan) filling can you suggest for those little puff pastry shells?!
Please, only suggestions that fit the criteria I've outlined.
Thanks!
Answers: I've got family coming over in a few days and I'd like to make an appetizer using those little puff pastry shells you can buy frozen. I'm not sure what to put in them, though, that would taste good. Dietary restrictions require them to be meat, dairy, and egg free. There is no meal - it's just all snack foods (hummus, nuts, cookies, crackers, dips, veggies, salsa, etc., so there's no need for them to "go" with anything else. I'm going shopping Monday morning. I appreciate your suggestions. I'm just stumped for ideas!
Please, only suggestions that fit the criteria I've outlined.
Thanks!
You could make an egg free veggie filling that is similar to quiche, using flax seed. The following recipe should do about 12 of the little shells. Use whatever veggies you like in place of what I have suggested.
3 heaping tbsp of ground flax seeds
1 cup of water
mixed veggies (asparagus, red, yellow and green bell peppers, spring onion, shredded carrots, cabbage)
1/4 cup millet, quinoa, or wheat flour
herbs and seasonings to taste (I like rosemary, sea salt, and fresh ground white pepper)
1 tsp baking powder
Heat the water until it is very warm, but not hot. Add the flax seed, stir well, and cover for about 5 minutes (this will "gel" and thicken, and will be the EXACT consistancy of eggs) Mix the other ingredients in a bowl, then add the flax. Stir until all is moistened well. Fill the pastry cups, and bake for about 20 minutes in a 375 oven. Garnish with sprigs of fresh herbs.
You could also make a puree of any combination of vegetables, add a little avacado for texture and fill the shells.
I hope your gathering goes nicely...it all sounds delish! Happy holidays!
A cherry filling similar to the one in cherry pie.
You could try making a thick dhal (a lentil stew with tomato and capsicum). There is sure to be a recipe on the internet somehwere. Mine is as follows.
Add oil to a pan. Add half a teaspoon of ground ginger, cumin, chilli, coriander powder, and a teaspoon of mustard seeds, and a quarter of a teaspoon of tumeric. Cook this for a few seconds in the oil. Add a few chopped garlic cloves and a diced onion. Fry these down. Add a can of chopped tomatoes, and half a cup of red lentils (rinsed). Cook this till the lentils are soft. You may need to add water to the mix and keep stirring so it doesn't burn. Add salt and a chopped capsicum.
The dahl should cook down into a thick pasty mess, which you can use to fill the shells.
My recipe isn't that good (haven't made it for years and have probably forgotten some spices) so try to find a good one on google. Lentils will cook down well, so it's handy for a filling.
Avocado (mashed.) Very finely chopped tomatoes, spring onions (scallions) and ginger.Drizzle some paprika on top. Yum!
Spinach and Mushrooms! YUM!