Thursday, December 20, 2012

'Creamy' Pesto Tartlets

These cute little quiche-esk bundles of yum are another glorious use of vegan pesto. They are seriously yummy. I try to find Guinea pigs for my recipes whenever possible and I fed these to others so I'm not alone in this- they really are that good!
The crisp grain crust is a great alternative to pastry and the smooth decadent 'creamy' filling is deceptively healthy. They taste perfect warm or cold and are surprisingly satisfying as they're so high in protein. I topped mine with mushrooms as they go so splendidly with pesto but any vegetable you like would taste good in this recipe. They take a little longer than my usual meal to make so I make a batch when I have time and then eat them for lunches for the next week. 
You can use any tin you like, the bigger the longer they'll take to cook but I tried a variety of cases that all worked perfectly. I really hope you give them a go!

'Creamy' Pesto Tartlets
Makes 12 tartlettes or 6 muffins and 4 tartlets Crust:
1/2 cup Millet
1/2 cup Amaranth
2.5 cups stock
(Using the vegan pesto recipe from my earlier post)
1/2 cup pesto
1 packed of silken tofu
2 tbsp mushroom deglazing juices
Topping: 2 cups mushroom slices- dry fried
  • Cook (overcook grains- you want them to be mushy)
  • Allow to cool
  • Spoon into tins and press up into the sides (make it thin!)
  • Cook at 180c for 30 mins (or until golden and crisp)
  • If not already made blend pesto ingredients
  • Blend 1/2 cup pesto + silken tofu
  • Slice and cook mushrooms (dry fry until half their size)
  • Fill crusts with 'creamy' tofu pesto filling + top with mushrooms
  • Cook at 180 for a further 15 mins
  • Enjoy!
  • These taste perfect warm or cold and keep in the fridge for a week

I hope you're all enjoying your food,
Love and Smiles,

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