On this week’s episode of Taste Of The Week, Alan Morrissey welcomed Jacques Brennan on to the show. Jacques is the owner of the Vegan Factory and Shop in O’Briensbridge and is also the author of Hungry Soul.
This week, Jacques prepared an asparagus puff pastry wrap which provided listeners with a healthy spring time snack in order to tickle your taste buds.
INGREDIENTS
· A sheet of puff pastry, thawed but chilled (taken from fridge just before use ).
Most puff pastry are vegan, but better check the ingredients to be sure.
· A tub of Hungry Soul – Smoked Paprika & Onion, vegan cream cheese.
· 2 to 3 bunches of asparagus spears, depending on their size.
· ¼ cup of plant milk to make sauce.
· A handful of fresh coriander.
· A squeeze of lime
· For brushing – 3 tbs plant milk, a drop of oil and a tsp of maple syrup
INSTRUCTIONS
– Pre-heat your oven to 200 C
– Break off the hard ends of the asparagus, you should be able to just snaps them.
– Put the asparagus into a large bowl and pour boiling water over them. Let them stand in the water for 5 minutes, then rinse under cold water, set aside to dry off.
– Roll out the pastry on a baking sheet onto a grease proof paper and cut into 6 equal squares.
– On each square, spread ½ to 1 teaspoon of the Hungry Soul cream cheese diagonally in a narrow strip in the middle.
– Place 2 or 3 asparagus spears over the cheese.
– Taking the corners of the pastry wrap the asparagus
– Brush the bundles with the plant milk mixture and place in the oven for 10 – 15 minutes or until they are nicely puffed up and golden crips.
– Serve with a nice drizzle of the smoked paprika & coriander sauce. A little salad goes very well with it.
Smoked Paprika & Coriander Sauce
– half a tub of the Smoked paprika
– ¼ cup of plant milk
– Finely chopped fresh coriander
– 1 tbsp lime juice …or to taste
You can listen to the full interview below.
