POSITIVE FOOD
summer
taste sensation RECIPES WITH ZEST. by David and Stephen Flynn
Summer is here, and we are celebrating with this winning savoury and sweet combination: plant-based hot pockets and carrot cake. HOT POCKET WITH GREEN VEG AND FETA Hot pockets are a classic American fast food. This is our take on a slightly healthier vegan version, with green veg and creamy feta and basil. Method: 1 Preheat the oven to 200C° fan. Makes 4 pockets 2 Chop the courgette into small bite size Takes 10 mins prep and 40 mins oven time cubes. Chop the red onion into slices. Add them to a lined baking tray, along with the Ingredients asparagus, and toss in 1 tbsp of oil, 1/2 tsp of 100g asparagus salt and 1 tbsp of balsamic vinegar. Mix well. 50g frozen peas Bake them in the oven for 15-20 minutes, 175g courgette until nicely roasted. 50g vegan feta 3 Chop the feta into cubes. Cut the puff pastry/ 1 red onion (75g) shortcrust sheet into quarters, so you have 1 tbsp balsamic vinegar four rectangles. Cover the frozen peas with Small bunch of basil, approx. 8g boiling water for 10 mins, then drain and set aside. 2 tbsp tomato paste 4 Using a rolling pin or a clean dry glass jar, 2 tbsp pesto of choice roll each rectangle so that its size increases 1 sheet of puff pastry (320g) by approx 2 cm each side. 40ml oat milk 5 R emove the roasted veg from the oven and reduce the oven temperature to 180C° fan. Chop the asparagus into thirds, mix well, and leave it aside to cool before adding to the pastry. 6 Chop the basil and mix through the cooled veg, along with the peas. 7 M ix together the pesto and the tomato puree and use approximately 1 tbsp of the mixture to cover each of the pastry pieces, leaving 1cm from the edge free. 8 Spoon approx ¼ of the spring veg mixture into the middle of each of the 4 quarters of the pastry. Add a quarter of the vegan feta to each. 9 Fold and seal into a hot pocket/parcel shape and turn over so the seam side is down, taking care not to tear the pastry. Transfer carefully to a parchment lined baking tray. 10 Using a pastry brush, brush each parcel with oat milk. 11 Bake in the oven for 20-25 minutes until the parcels are an even golden colour.
