Tonight’s din dins couldn’t be easier or more delicious. God bless you jus rol pastry!
Defrost a roll of pastry
Spread with sweet chilli sauce
Top with 6 slices of Art of Zen Foods amazing Violife cheese slices. (Thanks art of zen for keeping me stocked up) Leave an inch or two at the sides and top to allow for excess bits popping out when you roll.
Top with coriander, crushed cashews, chilli flakes, parsley, chopped leeks, sprouts and red cabbage.
Get rolling! As tight as you can and then carefully cut into slices.
Pop onto a lined baking tray.
Into the oven at 200 for 15 to 20 min with 1 min under the grill at the end for extra browning.
For the dipping sauce:
Blend a handful of garden peas, garlic powder, salt/pepper and half of a large carton of soy yoghurt.
I’m calling this a sharing plate but let’s be honest that’s unlikely to happen. Vegan heaven
Asparagus, pastry and cheese …. Whats not to love. I’ve prettied them up a little by making them into little twisters! These are a winner in any dinner party setting and so quick and easy! By now I’m sure you’re realising quick and easy dishes are how I roll. haha…
I had some leftover pastry from my veg pie so rolled it out sprinkled it with non cheese cheese roll it up and roll it out again so the cheese gets blended and yummy when baked.
Cut into strips and wrap around each asparagus stem. The asparagus has just been blanched before wrapping! Line them up on a baking dish and into the oven at 180c or until golden and delicious.
I mentioned that these are ideal for a dinner party but if truth be known I am yet to consume these anywhere else other than my lap, watching tv sipping a nice glass of vino! Gotta keep it classy…