This makes a great main course served with some additional veggie. Tenderstem broccoli would be lovely. Instead of using cress in this recipe, I decided to use Red Amaranth leaves and their beautiful pom-poms to serve. The lovely edible flowers and leaves were from Nurtured in Norfolk. This dish was designed as part of a Valentines themed menu; beetroot hummus appetiser and white chocolate, rose and cardamom mousse.
makes 4 individual tarts
~200g shortcrust dough
1x349g pack silken tofu
2 tbsp nutritional yeast
1/4 tsp turmeric, ground
1 tbsp cashew butter
1 tbsp vegan cream cheese
1 tbsp vegan hard/Parmesan style cheese
Handful red Amaranth leaves or cress
Amaranth pom-poms to garnish
Preheat over to 200C
Roll out the pastry and cut slightly larger than individual tart moulds. Line individual tart moulds with pastry, pricking the bottom and then blind baking with baking paper and baking beads or dried beans holding the paper down for 15 minutes.
Whilst the cases bake, add the rest of the ingredients other than the Amaranth leaves and pom-poms to a food processor and combine until smooth.
Stir in the Amaranth leaves reserving some for garnish.
One the pastry cases have baked and cooled a bit, add the filling and bake for a further 20-30 minutes.