Enjoy the classic holiday flavor pairing of cranberry and orange in a fresh, new way. Here, we’re filling baked puff-pastry shells with homemade, orange-infused tofu ricotta and tangy, sweet-roasted cranberries for a tasty treat that is both easy and elegant.
What you need:
12 vegan puff pastry shells
For the ricotta:
1 15-ounce block extra firm tofu, drained
1½ teaspoons olive oil
2 tablespoons lemon juice
2 teaspoons sea salt
1½ teaspoons ground black pepper
¼ cup orange juice
2 tablespoons orange zest
For the cranberries:
3 cups fresh cranberries
3 tablespoons agave syrup
1 tablespoon white balsamic vinegar
What you do:
1. Prepare puff pastry shells according to package directions.
2. For the ricotta, into a food processor, add tofu, oil, lemon juice, salt, pepper, orange juice, and orange zest. Pulse to blend well.
3. For the cranberries, preheat oven to 425 degrees. Into a medium-sized mixing bowl, add cranberries, syrup, and vinegar, and toss to coat. On a rimmed baking sheet, arrange cranberries in a single layer. Bake 10 minutes, until cranberries are softened and are beginning to burst.
4. To serve, spoon 2 tablespoons ricotta into each of the prepared puff pastry shells. Top each ricotta-filled shell with 1 tablespoon of cranberries.
Photo courtesy of Holly V. Gray