A Food Investigations mini-documentary released last week exposes what it calls the “blueberry deception” in name-brand cereals, bagels, breads and bars. Buying processed foods inevitably puts you at risk of questionable ingredients. Instead of wondering if the blueberries in your store-bought foods are real, use fresh or frozen blueberries in your home-cooked vegan meals and try this vegan blueberry empanada recipe, which can be eaten as a vegan breakfast, snack, or dessert.
Spiced Blueberry Empanadas
- 2-1/4 cups white whole wheat flour
- 1 teaspoon salt
- 1/2 cup chilled vegan soy butter, cut into small cubes
- 1-1/2 teaspoon egg replacer powder
- 2 tablespoons water
- 1/3 cup cold water
- 1 tablespoon cider vinegar
- 2 cups fresh blueberries (or frozen, thawed, drained)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 6 ounces chilled vegan cream cheese, cut into pieces
- 1/4 cup finely chopped walnuts
- In a large bowl, whisk together flour and salt.
- Add the margarine, and use your fingers or a pastry blender to cut margarine into flour until mixture resembles a very coarse meal.
- In a small bowl, whisk together egg replacer and water. Whisk in vinegar.
- Add egg replacer mixture to flour mixture and stir until just combined. Turn mixture out onto a lightly floured surface and bring dough together.
- Knead dough just a few times, forming it into a flat disk. Wrap in plastic wrap and chill in the refrigerator for 30 minutes.
- Meanwhile, in a large bowl, combine blueberries, cinnamon, nutmeg, vegan cheese, and walnuts.
- Preheat oven to 350 F. and line a baking sheet with parchment paper.
- Roll dough into a large circle, 1/4-inch thick. Use a large biscuit cutter to cut 8 rounds of dough.
- Fill each round with blueberry filling. Fold dough over and seal edges with the back of a fork. Slash two vents in the top of each empanada.
- Transfer empanadas to prepared baking sheet and bake for 20 minutes or until golden brown. Serve warm.