Ingredients:
olive oil
3 cups tuscan kale leaves, chopped
1 brown onion, chopped
375g firm tofu
3 garlic cloves, chopped
1.5 teaspoons sea salt
1 teaspoon black pepper
1/2 tablespoon white or barley miso paste
1/2 tablespoon apple cider vinegar
1 tablespoon nutritional yeast (optional)
1/2 cup vegan mozzarella or cheddar (I used Vegusto No-Moo Melty)
7 filo pastry sheets
Method:
1. Preheat the oven to 180 degrees.
2. Heat olive oil a fry pan on medium heat. Sauté the tuscan kale leaves in a few batches. Only cook the leaves for a few minutes until they start to wilt, then place on a dish or a tray to cool down.
3. Use the same fry pan to sauté the chopped brown onions, until they are transparent. Place the onion on a dish to cool down.
4. Place the onion, garlic, and tofu in a processor. As it blending add the sea salt, black pepper, miso paste, apple cider vinegar and nutritional yeast. Blend until the onions and garlic are broken down and the mixture becomes like a moist crumbly ricotta texture.
5. Transfer the mixture to a large bowl and stir through the tuscan kale and vegan cheese. Add more salt and pepper if you need.
6. Take a 20cm-round springform pan and brush the base and sides with with some oliveoil.Take 1 sheet of filo sheet and place on a flat surface. Brush the filo with olive oil, then place the oiled side on the base of the pan, letting the edges hang over the edge. Repeat this, layering 5 more sheets on top of each other in a clockwise pattern.
7. Place the tofu ricotta and kale filling in the centre of the pan, making sure its equally distributed.
8. Scrunch the sides of the filo sheets to form a border around the filling.
9. Brush another sheet of pastry with oil on both sides, then scrunch the sheet over one side of the filling, within the pastry border. Repeat with another sheet on the other side of the filling.
10. Bake for 40 minutes or until the pastry is golden and crunchy. Leave to stand for 10 minutes before removing from the springform pan and serving.
For the Cauliflower:
1 lemon, peeled and sliced thinly (about 6 slices), seeds removed
1 medium head of cauliflower, cut into medium florets
1 head of garlic, cloves peeled and left whole
1 fennel bulb, cored and thinly sliced (2 cups sliced)
¼ cup extra-virgin olive oil
1 ¼ teaspoons salt
Freshly ground black pepper
1 medium head of cauliflower, cut into medium florets
1 head of garlic, cloves peeled and left whole
1 fennel bulb, cored and thinly sliced (2 cups sliced)
¼ cup extra-virgin olive oil
1 ¼ teaspoons salt
Freshly ground black pepper
1. Preheat oven to 400 degrees. For the gremolata, mix together the garlic, lemon zest, and parsley in a small bowl and set aside.
2. In a large bowl, place the lemon slices, cauliflower, garlic cloves, fennel, oil, salt, and a sprinkle of pepper, and toss together. Spread on a parchment-covered baking pan and roast for 40 minutes, stirring every 10 minutes, until the cauliflower has browned and the garlic is tender. Transfer to a serving dish or to individual plates and sprinkle with the gremolata. Serve hot.
Preparation time: 5 minutes
Cooking time: 20 minutes
- 75g/2.65oz. raisins
- 75g/2.65oz. capers
- 1 cup water
- 1/2 clove garlic, thinly sliced
- 2 tablespoons white wine vinegar
- 2 tablespoons extra virgin olive oil
- Salt to taste
Step 1 - Rinse the capers and place them in a small saucepan along with the raisins, water and garlic. On low heat simmer so that the raisins plump up and allow to steep for 15-20 minutes. Cool a little.
Step 2 - Blend the raisin caper mixture water and all with the white wine vinegar and olive oil. Season with a little salt. Serve with roasted vegetables.
