Pepperoni Tomato Puffs

 Ingredients:

puff pastry 
pepperoni slices
roma tomato, sliced
parmesan or nutritional yeast
basil, chopped
black pepper, to taste

Cut puff pastry into squares. Top the center of each with two pepperoni slices and a tomato slice. Sprinkle with the parmesan and basil. Fold two of the corners over each other and place on a baking sheet. Sprinkle with black pepper and bake until golden. 

Mushroom and Spinach Strudel

Ingredients:

1 tablespoon vegan butter
12 ounces cremini mushrooms
3 cloves garlic, minced
1 bag baby spinach
1/2 tablespoon fresh thyme
1/2 tablespoon fresh rosemary
salt and black pepper, to taste
2/3 cup vegan cheddar
1 puff pastry sheet
sesame seeds (optional)

Cook mushrooms and garlic in the butter and add salt and pepper. Fold in the spinach, thyme, and rosemary, and cook until spinach is wilted.

Place the vegetable mixture down the center of flattened puff pastry and top with the cheese. Cut the sides of the pastry into strips and braid across over the top. Brush with more butter and sprinkle with sesame seeds.

Bake at 425 for 30 minutes, or until golden brown. Allow to cool for 10 minutes before cutting.

Mushroom Rolls

Ingredients:

2 pints (500 grams) mushrooms, finely chopped
1 small onion or large shallot, finely chopped
2 cloves garlic, minced
1 teaspoon sage
1 teaspoon rosemary
1 teaspoon thyme
1 tablespoon vegan butter
salt, to taste
1-1/2 cup butter beans
1/3 cup panko or breadcrumbs
1 egg substitute
1 cup walnuts, finely chopped
1/2 teaspoon paprika
1 teaspoon herbs de provence
1/4 teaspoon nutmeg
4 slices vegan cheddar, chopped
whole wheat puff pastry
1 tablespoon oil, butter, or almond milk
sesame seeds
poppy seeds (optional)

Combine oil, mushrooms, onion, garlic, sage, rosemary, and salt. Roast until the mushrooms and onions are cooked and remove from heat.

Meanwhile, mash beans in a bowl and add breadcrumbs, egg substitute, walnuts, paprika, herbs, nutmeg, and cheese. Add the mushroom mixture and season with more salt.

Divide mixture between puff pastry squares and roll them up, placing the seamside down. Brush with oil or milk and sprinkle with seeds.

Bake at 350 until golden and serve warm.

Spinach Puffs

Ingredients:

8 ounces vegan cream cheese
2 tablespoons nutritional yeast
6 ounces baby spinach, chopped
1/4 onion, finely chopped
1/4 cup vegan shredded cheese (optional)
2 cloves garlic, minced
1 teaspoon parsley
1 teaspoon dill
1 teaspoon thyme
1 teaspoon tarragon
salt and black pepper, to taste
puff pastry, thawed
1/4 teaspoon nutmeg

Combine the cream cheese with the nutritional yeast, spinach, onion, garlic parsley, dill, thyme, tarragon, and salt and pepper.

Roll out the puff pastry and spread with the mixture, leaving 1/2 inch at the end. Roll cut into pinwheels at 1 inch intervals. Sprinkle with the nutmeg.

Place cut side down on a baking sheet and bake at 400 for 25-30 minutes.

Sausage Rolls

Ingredients:

puff pastry squares
pesto sauce
sun dried tomatoes, chopped
vegan sausages
vegan mozzarella cheese slices
sesame seeds

Spread pesto sauce over the puff pastry squares, add on the sun dried tomatoes and cheese. Place the sausages in the center and roll the squares, sealing the seam on the bottom. Sprinkle with sesame seeds and bake at 350 for 25 minutes or until golden brown.

Hummus Spinach Puffs

Ingredients:

1 teaspoon oil
1/2 onion finely chopped
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon dill
salt and black pepper
2 bunches baby spinach
zest of 1 lemon
puff pastry
1 cup hummus (optional)
3 ounces vegan feta cheese, crumbled

Cook onion in the oil and add the seasonings. Add the spinach a little at a time and cook until wilted. Set aside.

Roll out puff pastry. Spread hummus and sprinkle the feta cheese. Squeeze liquid out of the spinach mixture and spread a generous amount of spinach on top. Roll the pastry and place onto a flat plate seam side down. Place in the freezer until slightly firm.

Cut the pastry into 2 inch slices and place on parchment lined baking sheet. Cook at 375 for 30 minutes or until golden.

Cheese Twists

Ingredients:

1 sheet frozen puff pastry, thawed

1/4 cup vegan butter

4 ounces vegan parmesan cheese, grated

1/2 teaspoon garlic powder (optional)

Roll out puff pastry sheet and brush with oil. Sprinkle with cheese. Fold dough in half and press edges together. Brush both sides of puff pastry with butter and sprinkle again with the cheese and the garlic powder.

Cut into 3/4 inch strips and twist about 3-4 times. Place 1 inch apart on ungreased baking sheet. Bake until twists are golden brown.

* Can replace cheese with za'tar or add mixed italian herbs