Cheesey Flatbreads + Pesto Ravioli
Hey guys!
This is a two in one, it’s a marinara sauce with some delicious mince alternatives, and some cheesey flat breads using my favourite new pourable mozzarella cheese. They’re INSANE and such a treat, I wanted to focus more so on the flatbreads as the sauce I used was the same as before but just with some mince added. I personally don’t eat a lot of bread and pasta so for me it was a guilty pleasure.
Ingredients
250g Vegan Mince (Vivera)
Ariabata Sauce (Recipe here)
So the sauce just to rehash, takes no time at all. You add rosemary and the tomatoes, sweet peppers to a baking tray with some salt and olive oil. Cook out at 200 degrees C for twenty five minutes and then blend into a paste, add some vegetable stock and reduce down with some salt and pepper and a dash of butter. It’s super easy and I’ve done this loads of times so check out the prior pasta sauce recipe I linked above with full details. The only difference this time, is that I added this new minced meat alternative which I cooked in a frying pan with some olive oil.
I had premade some ravioli stuffed with pesto and pine nuts which was so yummy, and the recipe is linked here, so it was kinda inside out. Some people love to have the meat inside the pasta and the sauce to be simpler, but I thought… we’ve done that let’s swap it around. It’s just a treat.
The best part was the flatbreads, which are so much nicer than traditional garlic bread.
Ingredients
6 Flatbreads
Black Olives
Garlic Cloves (6)
Sunflower Spread
Olive Oil
Dried Basil
Onion Powder
Salt
Pepper
Miyokos Creamery Mozarella - https://miyokos.com/
1tsp Flour
Blow Torch (optional fun)
So the first thing you need to do is lightly toast the flatbreads, as in throw them in a toaster for literally 10 seconds just so they have some heat to them. Then finely dice some garlic cloves, some people love it some don’t, so I put 6 regular sized ones as the star is the Miyokos mozzarella.
Mix in a bowl some chopped black olives, the garlic, 2tsp olive oil, 2tsp dried basil, 1tsp salt, 1tsp pepper, 1tsp onion powder, and 3tsp melted sunflower spread. Mix together and add the flat breads to a baking tray, then begin to paint the flatbreads with a silicone brush. Coat them all over and underneath as they’ll be dripping with goodness by the time they’re done.
Then add the pourable mozzarella over the top, it’s the most genius matured cashew cheese alternative and the genius in it, is that if you mix it with a dash of flour it like crisps up when you grill it, or if you go wild and grill it and then add a blow torch on top, it super crisps!
They are so insanely yum, try them out and look into that fab brand!
