Strawberry and Rhubarb Puff Pastries

Strawberry and Rhubarb Puff Pastries- Dairy and Egg Free, Vegan

Strawberry and Rhubarb Puff Pastries
https://youtu.be/UJ1gxVy27qM

Nothing better than this strawberry rhubarb combination. However, I’ve also combined rhubarb with blueberries and it’s very good as well!

The first thing we want to do is make a compote for the filling and make sure your puff pastry is thawing out in the fridge. It needs a couple of hours to thaw. Follow the instructions on the package.

For the compote you will need:

1 cup chopped strawberries, washed and hulled

1 cup rhubarb, chopped into approximately 1/2 inch to 3/4 inch pieces 

1/2 cup granulated sugar

1 tbsp cornstarch

1 tbsp freshly squeezed lemon juice 

1 square of puff pastry, thawed and rolled out to 12x12 inch square

Fresh strawberries for garnish

Coconut whipping cream for filling

Place the strawberries and rhubarb into a pot along with the sugar, cornstarch and lemon juice and cook down, while stirring often, for about 10 to 15 minutes until thickened.  Set aside and cool. It will continue to thicken a little more as it thickens.

Roll out your puff pastry dough to 12 x 12 inches. You can find puff pastry dough in the freezer section and they usually come in a package of two. I am using one. I let it thaw for a couple of hours in the fridge. This puff pastry is totally dairy and egg free, and vegan.

Next cut the rolled out dough into even sized rectangles......or whatever shape you like. You can even simply cut it in half and make a large rectangle shaped pastry. The rectangles are 2 x 4 inches. I was able to get 8 rectangles.

Bake them in a preheated 400 F oven for about 15 minutes until slightly golden.

Once everything is cooled you can assemble.

Slit your pastries in half, horizontally. Place your whipping cream, I used a coconut based cream, on the bottom half. Top with 2 to 3 Tbsps of the strawberry and rhubarb mixture and cover with the other half of the puff pastry. Place a bit more cream on top and garnish with fresh strawberries! 

Best when served immediately. Does not keep well overnight in fridge.

Looks and tastes delicious!!

Fish Tacos

 Fish Tacos- Dairy and Egg Free with Tomato and Avocado Salsa

Crispy fish filets topped with a delicious salsa. So easy to make and sooooooooo tasty. You could bake the fish filets, if you prefer.

You will need: ( for 2 people - 2 tacos each)

One large basa filet, thawed and patted dry with paper towels- you can use any other white, mild tasting fish

1/2 cup flour, lightly salted

1/2 cup water

1 cup bread crumbs - I use a mixture of Italian bread crumbs, pinko crumbs and corn meal

1 tbsp of taco seasoning mix, spicy or hot - mix it into your breadcrumbs 

4 tortillas- I used corn tortillas 

Begin by cutting your fish filets into strips so you have 8 pieces. Dredge filets in the flour, then dip into water, and finally coat with the breadcrumbs

Heat up your frying pan to medium high and add a couple of tbsps of a light vegetable oil

Fry your filets until cooked, a few minutes on each side. If breadcrumb mixture begins to burn, lower heat.

In a separate frying pan, lightly coated with a vegetable oil, heat your tortillas until lightly golden. Don’t over do it or they will become too hard. You can also warm them up in the microwave for 15 seconds on high heat. They can also go into a hot oven for a few minutes.

Place two pieces of cooked fish onto one tortilla and top with salsa.

So good😋😋

Salsa recipe: enough for 4 tacos - can easily be doubled for more tacos

Half a tomato, diced

Half an avocado, diced

Half a green onion, thinly sliced

4 slices of pickled jalapeños, diced

Juice of half a lime

1 tbsp freshly chopped parsley 

Sprinkle of salt

Mix altogether. This can be made ahead of time and refrigerated.