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Savory Kale, Garlic, & Cauliflower Puree Pop Tarts


yield: 16 small pop tarts

Note: These filling measurements are approximations, as I had already made the purée for something else and just kind of threw everything together until it looked/tasted right. Use your best judgement, and just remember that you’ll want between 3/4–1 cup of filling in the end.

Cauliflower Purée:

1 small head of cauliflower, roughly chopped
1 bulb of garlic, peeled and diced
1 cup of water or vegetable/chicken stock
1 tbsp Earth Balancebutter
2 tbsp vegan heavy cream (sub milk or half-and-half if you like)
salt and pepper, to taste


2 cups of all-purpose flour
1/2 teaspoon salt
1 cup (2 sticks) of Earth Balance butter, cut into 1/2-inch cubes
1 egg replacer
2 tbsp non-dairy milk
1 additional egg replacer (to brush on/seal the dough)


3 large kale leaves, rinsed and roughly chopped
3 cloves of garlic, minced
1 tbsp olive oil
1/4 cup of non-dairy cheese (like Daiya cheddar shreds)
1/3–1/2 cup of cauliflower purée (recipe above)
salt and pepper, to taste
spoonful of spicy, whole grain mustard (optional)



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