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Archive for December 10th, 2014

Hello everyone! I’m posting a bit more frequently for a couple of weeks in case some of my readers are looking for some creative Vegan recipes for the holiday season. I’ll go back to my regular schedule when I’ve exhausted these new recipes!

I adore the flavour and texture of butternut squash and I really wanted to incorporate something with this unique vegetable into our Christmas party but it had to be vegan. I came up with this simple yet very tasty little tart. To give the filling some body, I added a 1/2 cup of the lentil purée, it’s not enough to taste the lentil flavour but it does make the filling a bit thicker. Make sure you serve these tasty morsels warm for the squash to shine!

VeganButterNutSquashTart_4222

Vegan Butternut Squash Tartlettes

An original Kitcheninspirations recipe

Makes about 40 tarts (I netted about 650 mL of filling but it will depend on the size of your squash)

Ingredients for the Filling:

  • 1 butternut squash, peeled and cut into smallish cubes
  • 3 tbsp EVOO
  • Sea salt to taste
  • 1/2 cup red lentil purée (unseasoned)
  • Pepper to taste
  • Thyme for garnish

Directions for the Filling:

  1. Pre heat the oven to 425° F (218° C).
  2. Toss smallish cubes of the butternut squash in the olive oil and salt to taste. Bake for 40 minutes or so, or until fork tender.
  3. Using a stick blender, purée the squash with the red lentil purée, add pepper.
  4. Store filling separately from shells otherwise shells will soften. Just prior to serving, either spoon about 1 tablespoon of the filling into each shell and reheat in a 200° F (93° C) oven

Vegan Cracker Pastry

Ingredients for the Pastry:

Adapted from Elana’s Pantry recipe

  • 1 cup almond flour,
  • 1 1/2 cup white flour
  • 1 tsp sea salt
  • 2 tsp thyme
  • 4 tsp EVOO
  • 1 cup water

Directions for the Pastry:

  1. Combine all of the ingredients except the water. Drop small amounts of water into the pastry until it holds together. Roll out between two sheets of parchment paper. These are quite delicate but hold together well. The squash filling does indeed soften up the shell a bit so don’t be too concerned if it seems a little hard on its own.
  2. Bake for 16-20 minutes or until golden. Freeze until required.
VeganButterNutSquashTart_4224

This tart has body. Vavavavoom!

 

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