He’ll Always Be Puff Daddy to Me
Hello and happy new year! I know I’ve been horrendously slack as of late. I neither apologise nor ask for forgiveness. We shall accept the fact that I’ve been galavanting around London with reckless abandon and move on.
Here’s a post that you were supposed to get at the beginning of the holiday season. You didn’t, so I’ll give it to you now. I found this recipe in a Vegan Society leaflet and did my own thing with it. This is the easiest little hors d’oeurve to make, like, ever. But only if you’ve got pre-made vegan puff pastry at your disposal.
I didn’t work with puff pastry before moving to the UK, so I don’t know what’s available to vegans in North America, but let me tell you that it’s all over the place here. Supermarkets are lousy with vegan puff pastry on this side of the Atlantic. Here’s the kind I use.
No, there’s no salmon in it. (And, no I didn’t think there was salmon in it the first time I saw the package! SHUT UP!) You unwrap it and roll it out; easy peasy!
Whenever I see, work with, or think about puff pastry there’s only one man on my mind: Puff Daddy. Yes, Puff Daddy–not P.Diddy. The real, old school badass that I grew up with. It’s all about the Benjamins.
Anyway, crank the jams and slice up your rolled puff into approximately 3″ x 3″ squares and place them on a tinfoiled baking sheet.
Chip chop up some vegetables of your choice. I went with festive red and green bell peppers and mushrooms.
I spiced up some store-bought tomato sauce (it was a very lazy holiday season, my friends).
What Daiya vegan cheese is to North America, Vegusto vegan cheese is to Europe. It pretty much owns the market and people are wild about it. I used their No-Moo Melty cheese for this culinary romp.
Slice it on up.
And now, soldiers, it’s time to assemble. Start with sauce on your pastry.
Followed by cheese and your veggies!
Bake according to package directions, which are long since out of my mind because I made this a month ago. I remember it was about 20 minutes per tray and I made dozens and dozens and dozens of these for a potluck and then again for a party, so I was in the kitchen forever. Place some tinfoil loosely over the tray partway through baking to avoid too much browning of the sauce and pastry.
Pull them on out after baking and let them cool.
And BADDA BING! So little effort and SO MUCH FLAVOUR! Seriously, they’re delicious. And the people you serve them to think you put in a lot of work when you really, really didn’t. Just don’t tell them that. Let them believe you put in boatloads of effort and maybe they’ll give you free drinks.
I hope y’all had a great holiday season and that your new year is going swimmingly. I will hopefully start to blog more again, but who knows? London is always calling.