When you are in the mood for some greens and flaky puff pastry, have no fear, Nava Atlas is here! Using her Kale and Carrot Strudel recipe from Vegan Holiday Kitchen, I replaced the kale with swiss chard. I also used Pepperidge Farm Puff Pastry sheets, which are accidentally vegan. I put Daiya cheddar shreds in my strudel and omitted them for the husband’s strudel. Both were delicious with a nice balance of flaky crust with a perfectly seasoned swiss chard vegetable blend inside. I have made this before during a holiday dinner and they went fast. It’s great as a main course for 2-4 people or as a side dish for more. This is a dish to make over and over again! Change up the ingredients to give it a new twist and delight your family and friends.
In honor of all of the Oktoberfests and Apple Harvest Festivals that are going on this time of year, I recently made the apple strudel recipe from The Joy of Vegan Baking by Colleen Patrick-Goudreau. This cookbook is one of my standby cookbooks for desserts. I’ve enjoyed many of Colleen’s recipes, but this was my first time trying to make strudel. I think I went a little overboard with the Earth Balance (using 3 times the amount called for) and have learned my lesson for next time. I also omitted the raisins because I’m not a fan of raisins in baked goods. It was flaky, sweet, and quite delicious. Adding almonds is an optional ingredient and I would definitely recommend it (at least on the inside) as it gave it a nice extra crunch.