Today’s recipe is another vegan ricotta and sundried tomato recipe (see my previous recipe for vegan ricotta and sundried tomato ravioli), but this time with the addition of my favourite herb, basil. I’ve tested this recipe with both dried basil and fresh basil, and this time dried basil won due to the more intense flavour. If, however, you find yourself with no dried basil, you can sub the dried basil for a large handful of fresh basil (finely chopped). It still tastes great that way, I just preferred the flavour with the dried.
Pinwheels are a favourite snack of mine because I love puff pastry (although not enough to attempt making my own yet!). Pinwheels are also really quick and easy to make which is great, because when I want a snack I want it as soon as possible! As well as making a great snack on their own, these pinwheels are great paired with a salad for a light lunch, or as a side to a tomato soup if you fancy a change from bread.
1 pack of puff pastry (make sure it’s vegan – jus-rol and several supermarket own brands are)
1/2 a serving of vegan ricotta cheese (around 200g)
4 tablespoons of sundried tomatoes (chopped)
2 teaspoons of dried basil
2 tablespoons of soy milk (or sub aquafaba)
1. Roll out the puff pastry. Spoon on the vegan ricotta cheese and spread it, making sure that it covers the whole sheet of puff pastry.
2. Sprinkle over the chopped sundried tomatoes and dried basil, making sure you have an even coverage.
3. Brush one of the long edges of puff pastry with soy milk or aquafaba. Take the other long edge and roll the pastry. Press down onto the edge with the soy milk to seal.
4. Cut the roll into ten pieces and place onto a lined baking tray. Brush the tops with soy milk or aquafaba, and place into an oven at 200 degrees celcius for around 30 minutes, until the pastry is golden brown.
5. Leave to cool and serve as a snack, with a salad for a light lunch, or even with soup (a simple tomato soup goes really well).