Vegan Breakfast Pockets

Original recipe from The Baking Fairy: https://www.thebakingfairy.net/2017/08/tofu-scramble-breakfast-pockets/

Ingredients
1 box (2 rolls) puff pastry, thawed (Pepperidge Farm brand is vegan)
1-2 tbsp. flour
1 block extra-firm tofu
2-3 tbsp. cornstarch
2 tsp. turmeric
2 tbsp. + 1 tbsp. olive oil (separated)
2-3 tbsp. nutritional yeast
1-2 tbsp. unsweetened non-dairy milk
poppy seeds and/or sesame seeds, for topping

Spices: ½ - 1 tsp. smoked paprika
1 tsp. garlic powder
1 tsp. onion powder
2 tsp. poultry seasoning blend
1 tsp. salt
½ tbsp. low sodium soy sauce
½ tbsp. vegan Worcestershire sauce

Veggies: 
½ white onion, chopped
2 stalks celery, diced small
2 medium carrots, diced small
2 c. fresh spinach
4-5 mushrooms, diced small

NOTE: I made this with Mexican flavors by swapping cumin and chili powder for the poultry seasoning and choosing black beans and sweet potatoes instead of celery, carrots and mushrooms. If you make this once, you'll feel confident to make your own flavor profile!

Directions
First, press the tofu for about 30 minutes until most of the excess liquid has drained. Crumble tofu with your hands into a medium bowl, and toss with the cornstarch. Add in all of the spices, soy sauce, and Worcestershire and mix until combined.

In a large sauté pan, heat 2 tablespoons of olive oil on medium-high heat until it shimmers. Add in the tofu, and cook, stirring often, until the edges are golden brown and slightly crisp. Transfer tofu to a separate bowl.

In the same pan, heat the other 1 tablespoon of olive oil, and toss in all of the vegetables. Cook over medium heat, stirring often, until all vegetables are softened and fragrant. Add them to the bowl with the tofu, and mix in the nutritional yeast. Taste, and add more salt and pepper as needed. Set the filling aside to cool.

Lightly flour a clean surface, and one at a time, lay out one sheet of puff pastry and stretch into a large rectangle using a rolling pin. Cut each sheet into 8 even rectangles. Spoon the cooled filling onto half of the rectangles, lightly moisten the edges with a bit of water, and top with the other remaining rectangles. Using a fork, press all the way around the edges to seal. Using a sharp knife, cut 3 small lines on the top of each pocket for steam to escape.

Brush the tops with the unsweetened non-dairy milk, and sprinkle with sesame or poppy seeds. Place breakfast pockets on a baking sheet lined with parchment, and place in fridge for at least 15 minutes before baking.

When ready, preheat oven to 400 degrees. Transfer pans directly from fridge to oven, and bake for 22-24 minutes, until golden brown, crisp, and puffed. Enjoy immediately, or let cool completely, wrap in plastic, and store in the refrigerator until needed.

Makes 8 pockets.

Blueberry Turnovers

Ingredients
3 sheets of puff pastry, thawed
3 oz. cream cheese, softened
1/2 c. granulated sugar
1/2 tsp. vanilla extract
1/2 tsp. lemon zest
2 tsp. lemon juice, freshly squeezed
1 egg yolk
1 c. blueberries
2 tsp. corn starch
pinch of salt
egg wash (one egg beaten with 1 tbsp. water)
powdered sugar, for garnish

Directions
Preheat the oven to 375 degrees. Line a couple of baking sheets with parchment paper and set aside. In a bowl, add the cream cheese, lemon zest, half of the sugar, vanilla, and egg yolk. Mix it together with a wooden spoon and set aside. In another bowl, add the blueberries, remaining sugar, corn starch, and lemon juice and set that aside for a few minutes as well.

Dust some flour on your work surface, and working with one piece of puff pastry at a time, roll it out slightly with a rolling pin until it's 10" square all around. Using a 4-inch round cookie cutter, cut out four circles out of each piece of puff pastry. Place the cutouts on the parchment-lined baking sheets. Dollop about two teaspoons of cream cheese in the center of each one, and top that with a tablespoon of the blueberry mixture. Brush the edges of the cutouts with the egg wash. Fold over one half and seal it shut in a half-moon shape. Brush the top with the egg mixture as well, and make a tiny slit at the top of each one with a sharp knife.

Bake them for 25 minutes or until golden brown, making sure to rotate the baking sheets halfway through for even coloring. Let them cool a few minutes and then dust with powdered sugar.

Leek, Artichoke & Blue Cheese Wellington

Ingredients
3 tbsp. olive oil
100 g. pine nuts
1.25 kg. leeks, sliced
3 tbsp. fresh thyme leaves
500 g. frozen puff pastry, thawed
150 g. blue cheese, crumbled
200 g. sliced artichokes in oil, drained
175 g. sundried tomatoes in oil, drained
1 egg, beaten

Directions
Heat the oil in a large pan and cook the pine nuts for two minutes, stirring occasionally, until golden. Using a slotted spoon, remove the nuts from the pan and drain well on paper towels. Meanwhile, add the leeks to the pan and cover and cook over medium heat for 15 minutes, stirring occassionally, until tender. Stir in the thyme, remove from the heat, uncover, and allow to cool. Stir in pine nuts.

Lightly grease a large baking sheet. Roll the pastry into a 13 x 14.5" rectangle on a lightly floured surface. Place the pastry on the baking sheet. Spoon half the leeks onto one half of the pastry and within an inch of three of the edges. Scatter half the cheese. Arrange artichokes and tomatoes on top, then spread over remaining leeks and cheese.

Brush the edges of the pastry with water. Fold over pastry to enclose the filling and pinch the edges together. Using a sharp knife, knock up the edges and flute. Brush with the egg and score the surface with a sharp knife to decorate. Cover and chill for 2 hours or overnight.

Preheat oven to 400 degrees. Uncover the wellington and bake for 25 to 30 minutes, or until golden. Remove from the oven and allow to stand for 5 to 10 minutes.