Vegan Puff Pastry Pizzas

Ingredients

• 6 5x5” vegan puff pastry squares, thawed
• Assorted sauces/spreads
  • marinara sauce
  • vegan nacho cheese
  • roasted red pepper spread
  • pesto
• Assorted toppings
  • grilled veggies
  • roasted garlic
  • vegan mock meat(s)
  • olives
• Daiya Shreds (or other vegan cheese, shredded)

Directions

Preheat oven to 400° F.

Line baking sheet with parchment paper.

Place pastry squares on prepared baking sheet. Prick pastry with fork, leaving a 1-inch unpricked edge around each square. Bake pastry for 10 minutes. Remove from oven and using fork, gently press down center of puffed up pastry. Spread with sauce of choice and top as desired. Sprinkle with “cheese” and return pizzas to the oven for 10-15 minutes until “cheese” is melted and pastry is browned.

Hot 'n Spicy Buffalo Pizza

Pastry spread w/ Vegan Nacho Cheese and topped w/ Cauliflower Buffalo Wings and Daiya Shreds

Nacho Pizza

Pastry spread with Refried Black Beans and topped with Cauliflower Buffalo Wings and Vegan Nacho Cheese Sauce

Garlic Spinach Pizza

Pastry Spread with Garlic Cashew Cheese Sauce and topped with Garlic Spinach

Grilled Veggie Pizza

Pastry spread w/ Marinara Sauce and topped w/ Grilled Veggies and Daiya Shreds 

Tomato Basil Pizza

Pastry spread with Basil Pesto and topped with Tomatoes

Save for later: If desired, after assembling pizzas instead of baking them the rest of the way, allow pan to cool. Once cool, place pan in freezer for 20-30 minutes to “flash freeze” pizzas. Remove pizzas from pan and place in freezer bags or stack in tupperware containers. To bake pizzas at a later date, simply remove from freezer and bake at 400° F. for 18-20 minutes or until “cheese” is melted and pastry is browned.

- Marina K.

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Garlic Sesame Brussels Sprouts

Ingredients

• 1 bag frozen baby brussels sprouts
• 1 tbsp vegetable oil or Earth Balance Buttery Spread
• 2 cloves garlic, crushed (or 2 cubes Dorot frozen garlic)
• 1 tsp sesame oil
• Toasted sesame seeds (optional)

Directions

Prepare brussels sprouts to package directions. In saute pan, combine oil / Earth Balance and garlic together over medium heat. Add in brussels sprouts and sesame oil and toss together. Saute for 2-3 minutes, allowing flavors to meld. Remove to serving dish and garnish with sesame seeds if desired.

- Acooba

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Spinach and Artichoke Tartlets

Ingredients

• 1 pound puff pastry sheets, thawed

• 1 ½ cups Spinach Artichoke Dip (homemade or store-bought)

• 2 Tablespoons grated parmesan cheese

Directions

Preheat oven to 400° F.

Line two baking sheets with parchment paper.

Cut puff pastry sheets into 2.5 inch squares. Cut ¼ to ⅓ inch along the inside of each square, leaving two opposite corners uncut. Fold outer sides across each other and down over to the opposite corners to form a shell.

Place each pastry shell on the lined baking sheet, and fill with a teaspoon of the dip. Space the pastries apart to allow room for “puffing.” Sprinkle each pastry with parmesan cheese and bake for 12 to 15 minutes, or until a deep golden brown. Enjoy!

- Acooba

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Dressed up Roasted Red Pepper & Tomato Soup

Ingredients

• 1 - 2 cups assorted baked, steamed or roasted vegetables, diced

• 1  32oz carton Roasted Red Pepper & Tomato Soup

• 2 tsp. finely chopped fresh or frozen basil

• ½ cup creme fraiche

• assorted garnishes (fresh basil, diced avocado, freshly ground pepper, parmesan cheese, etc.)

Directions

Combine vegetables and soup in a medium sized pot. Heat gently over medium flame until heated through. Stir in basil. Add a dollop of creme fraiche to each serving, and garnish as desired.

- Acooba

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