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Recipes

These vegan canapés are so easy to make and are sure to impress guests at any party. Videos of how to make them are shown on our Facebook page and a picture of them on our Instagram page:

Vegan cheese & chutney parcels:

1 packet of vegan filo pastry (about 150g)

125g Edale vegan cheese

2 spoons of mango chutney

1 tablespoon of melted coconut oil

Mix the vegan cheese and mango chutney until smooth. Cut an unrolled packet of filo pastry into quarters. Paint a quarter sheet of filo pastry with coconut oil, place another sheet on top offset at 45 degrees to create a star shape, paint with coconut oil and then place a third sheet onto again offset. Spoon a small amount of the cheese-chutney mix in to the centre of the painted filo sheets. Fold closed to form a small parcel. Paint the outside with coconut oil. Repeat assembly process until the cheese-chutney mix is finished. Arrange parcels evenly on a tray and bake for ten minutes at

200° C until golden brown. Can be served hot or chilled.

Vegan cheese & pear tartlets:

1 packet of vegan shortcrust pastry (about 375g)

125g Edale vegan cheese

1 ripe pear

1 tablespoon of melted coconut oil

1 teaspoon of pepper

Finely chop the pear. Add the Edale vegan cheese and mix well until even. Add a tablespoon of melted coconut oil and a teaspoon of pepper. Mix well again. Spread out flat a sheet of shortcrust pastry. Cut circles of pastry with a pint glass rim and press into muffin tray. Spoon in cheese-pear mix and press down flat. Bake for ten minutes at 200° C until golden brown. Can be served hot or chilled.

 

Caramelised onion and vegan cheese stuffed mushrooms:

125g Edale vegan cheese

2 medium sized onions

1 teaspoon paprika

Vegetable oil for frying onions

15 medium sized mushrooms

Peel and finely chop two medium sized onions. Fry lightly in vegetable oil until golden brown and sweet. In a bowl mix the Edale vegan cheese, caramelised onions and one teaspoon of paprika. Spoon the cheese-onion mix firmly into mushrooms, carefully rounding off the top of each mushroom. Bake for ten minutes at 200° C until golden brown. Can be served hot or chilled.

 

Tomato, basil, olive and vegan cheese skewers:

125g Malago vegan cheese

250g cherry tomatoes

20 fresh basil leaves

150g olives

Cocktail sticks

Chop the vegan cheese into cubes. Skewer a cherry tomato on a cocktail stick. Wrap a cube of vegan cheese in a basil leaf and then skewer next to the tomato. Skewer an olive next to the wrapped cheese. Repeat until all the cheese is used up. Serve chilled.