After a bit of silence in that department, it’s finally time for a new post with Valentina, Lisa and Giorgia (oooops, no Giorgia this time! She’s just given birth a baby girl ;)) for Valentina’s blog Occhi Ovunque. I admit I am partially responsible: the theme of this post was going to be pasta and I was too busy thinking I had to study studying super duper mega lots for my accounting exam that making home made pasta sounded unthinkable. (By the way, I did pass my exam and now I am freeeeeeee!!!) More to the point , my brain power was all being used for numbers and weird tax laws to come up with an exciting pasta recipe. You can argue that what I chose to cook is not strictly a pasta recipe but it certainly has pasta! It’s a bit of a weird recipe and perhaps needs some adjustment (more lemon I’d say!) but I wanted to have a bit of a Sardegna feeling as we won’t get to go again this year. Seadas (or sebadas) are a very common dessert there, so simple but so yummy! To be fair I can’t even create good seadas following the original recipe so why not experiment with something completely different . The principle is the same (a sort of a big raviolo filled with cheese, fried and covered in honey) but I went the vegan route! And with less oil 😉
I seem to remember my little people did like it but I made some muffins on the same day and they kind of got hooked on those – oh well, more seadas for meeee and my sous cheeeef!
For your information, you will get left with quite a bit of dough – no worries- it makes an amazing vegan crumble! Recipe coming soon 😉
For the dough:
100 gr wholegrain semolina
100 gr white flour
50 gr sunflower oil
50 gr cold water
For the filling
200 gr tofu
Juice and zest of half a lemon
For the blueberry drops
100 gr fresh blueberries
10 gr caster sugar
Sunflower oil for frying
Maple syrup
Sonnentor Flower Power!
Put all the dough ingredients in a bowl and knead until you get a nice dough ball. Put aside.
Blend the tofu with the lemon juice and zest until you get a nice thick cream.
Cook the blueberries and the sugar in a heavy-based saucepan over medium-high heat until you get a thin sauce but still with some (pretty much) whole blueberry – it won’t take more than 15 minutes.
Roll the dough on a flat surface with a rolling pin (you might want to use some extra flour here!) until it’s about 2 mm thick. Cut out 8 discs with about 5 mm diameter and roll them again until their diameter is about 10 cm. Place a good tablespoon of tofu cream on a disc and place another disc on top, press the edges to join the two dough disks making sure that no air stays in. You can give them an additional press with a fork to make sure the seadas really will stay closed. Repeat with the process with the remaining discs and tofu cream.
Heat up a good amount of sunflower oil in a frypan and fry the seadas on both sides until golden brown. Place them on some kitchen paper, let them cool for a couple of minutes. Serve them while still hot with some maple syrup and blueberry drops. And why not, Sonnentor flower power!
