Vegan, gluten free and packed with protein. It has a naturally-sweet pumpkin pastry and a silverbeet ‘ricotta’ tofu filling.
Author: Anthea
Serves: 4-6
Ingredients:
Pumpkin pastry
2 cups pumpkin, chopped
½ cup uncooked millet
1 tbsp chia seeds
½ cup chickpea flour
¼ cup teff flour
¼ cup water
Filling
1 ½ cups firm tofu
½ cup almond milk
1 tbsp tahini
¼ cup nutritional yeast (optional)
Leaves of 3-4 silverbeet, chopped
Sliced veggies, as desired (I used beetroot, corn and onion)
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