Veggie Puffs

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Veggie Puffs Como Water

Ok, three friends were coming over before an art event. I still had to do my hair, paint my nails, figure out what to wear, and tidy up. What could I make that was tasty, veg-centric, and most importantly, quick?! See, the thing is, being a food blogger, folks are always expecting something impressive. Well, that’s the beauty of frozen puff pastry. You can throw just about anything on it and folks are impressed! In this dish, I sautéed up some veggies and folded the corners of the puff pastry to be extra “fancy.” In the end, it worked. Folks liked them and I even had enough for breakfast the next morning. Score and score! 😀

Veggie Puffs

(Printable Recipe)

Ingredients:

1/2 onion–diced

1 large sweet potato–cubed in 1/2 in. pieces

2 cups asparagus tips–cut into 1/2 in. pieces

8 oz. white mushrooms–cut into 1/2 in. pieces

1/2 jalapeño–minced

2 cloves garlic–minced

2 puff pastry sheets–store bought; thawed in fridge

olive oil

1 tsp – 1tbs Braggs liquid amino (or soy sauce/Tamari)

salt, pepper

Method:

*Prep all veggies. Preheat oven to 400 F. Add sweet potato. Drizzle with olive oil. Sprinkle with salt and pepper. Roast for ~20-25 minutes (or until tender), turning once.

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*Add mushrooms to a large sauté pan with a drizzle of olive oil. Saute until tender. Remove from pan and set aside.

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*In the same sauté pan, drizzle 1-2 tablespoons olive oil. Add asparagus and heat over medium high heat. Saute asparagus for ~5 minutes. Add onion, jalapeño, and garlic. Saute ~5-7 minutes, or until onion, jalapeño, and garlic are soft, but asparagus still has some bite. Add mushrooms and sweet potato; stir completely. Add Braggs and black pepper to taste. Remove from heat. Set aside.

*To assemble: cut each puff pastry sheet into 9 squares. Add a large spoonful of the veggie mixture to the center of each square. Pull up two diagonal corners and add to parchment-lined baking sheet. Brush with either egg wash or non-dairy milk (to keep it vegan). Bake ~20 minutes. Enjoy!

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Veggie Puffs Como Water

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Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!

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  1. The name alone is just too much fun!!! Hubby and I love recipes that are perfect to share at our bbq’s!!! This is perfect, and sounds delicious! Hugs, Terra